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Ultimate Guide to Easy Butter Chicken Recipe - Creamy, Comforting, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds (700 g) boneless, skinless chicken thighs, cut into bite-size pieces (breasts work too)
  • 3/4 cup plain yogurt (Greek or regular)
  • 1 tablespoon lemon juice
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 teaspoons garam masala
  • 1.5 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika (regular or sweet)
  • 1/2–1 teaspoon chili powder or cayenne, to taste
  • 1 teaspoon kosher salt, plus more to taste
  • 2 tablespoons neutral oil (canola, avocado, or vegetable)
  • 2 tablespoons unsalted butter (plus more to finish if you like)
  • 1 medium onion, finely chopped
  • 1.5 cups tomato puree (or canned crushed tomatoes, blended)
  • 1–2 teaspoons honey or sugar, to balance acidity
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • Fresh cilantro, chopped, for garnish
  • Cooked basmati rice or warm naan, for serving

Method
 

  1. Marinate the chicken. In a bowl, combine yogurt, lemon juice, garlic, ginger, garam masala, cumin, coriander, paprika, chili powder, and salt. Add chicken and coat well. Let it sit at least 20–30 minutes (or up to overnight in the fridge).
  2. Sear the chicken. Heat oil in a large skillet over medium-high. Shake off excess marinade and add chicken in a single layer. Sear 3–4 minutes per side until lightly browned. Don’t crowd the pan—work in batches if needed. Transfer to a plate; it doesn’t need to be fully cooked yet.
  3. Build the sauce base. Lower heat to medium. Add butter to the same pan. Stir in onion with a pinch of salt and cook 5–7 minutes until soft and golden, scraping up browned bits.
  4. Add tomatoes and simmer. Pour in tomato puree and a splash of water if it’s very thick. Simmer 8–10 minutes, stirring occasionally, until slightly reduced and the raw tomato smell mellows.
  5. Balance and spice. Taste the sauce. Add honey or sugar to round out acidity. Adjust salt. If you want more heat, add a pinch more chili powder.
  6. Finish cooking the chicken. Return the seared chicken (and juices) to the pan. Simmer 6–8 minutes, stirring occasionally, until the chicken is cooked through and tender.
  7. Make it buttery and silky. Stir in cream and an extra pat of butter if you like. Simmer 1–2 minutes more. The sauce should be smooth, rich, and lightly thickened.
  8. Garnish and serve. Top with chopped cilantro. Serve hot with basmati rice or naan. For extra shine, add a small swirl of cream on top.