Easy Indian Butter Chicken Recipe

This butter-soaked, tomato-y chicken is my kind of comfort: rich, a little saucy, and something I’ll happily scoop into a bowl at 9 pm because the kids whined and dinner didn’t happen on time. It’s not fussy, it forgives burnt onions, and it makes the house smell like someone big and kind is about to show up with naan and a giant spoon.

My husband is convinced I have magical powers because I can turn a sad weeknight into a restaurant-level meal with one skillet and a playlist of sad 2000s songs. The first time I made it, our toddler declared it “fancy chicken” and kept licking the spoon like it was part of the tableware set. Now it’s what we order when we want to feel seen — leftovers disappear from the fridge faster than I can label the containers.

Kitchen Talk

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I always underestimate how long it takes to soften onions when I’m hungry and impatient — three songs into my sad playlist I think they’re done, they’re not. Also, I once forgot the garam masala and thought the sauce still tasted fine, then added a sprinkle at the end and it woke the whole thing up like coffee for curry. If you blend the sauce too vigorously it gets velvety; if you leave some tomato bits, it’s homey and rustic. Both are valid.

Shopping Tips

– Protein: Use boneless, skinless chicken thighs if you want juicy, forgiving bites; breasts work but can dry out faster.
– Spices: Fresh garam masala and ground cumin make a big difference — stale old jars give a flatter flavor.
– Canned Goods: Look for a good-quality crushed tomato or tomato puree (unsalted if you want salt control).
– Dairy: Heavy cream or full-fat yogurt makes the sauce dreamy; low-fat versions can split if heated too hot.
– Fresh Herbs: Cilantro is optional but lovely; buy a small bunch and use the stems for cooking, leaves for garnish.
– Fats & Oils: Butter is the point here — don’t skimp entirely, but a mix of butter and neutral oil prevents burning.

Prep Ahead Ideas

– Marinate the chicken in yogurt and spices the night before for extra tenderness and less fuss on cook day.
– Chop onions, mince ginger and garlic, and measure spices into a small container a day ahead; store in the fridge so you can sauté straight away.
– Keep tomato puree or crushed tomatoes in a spillproof jar; they’ll last and cut active cooking time.
– Use airtight containers for prepped components; label them if you’re the type who misplaces lids.

✔Time-Saving Tricks

– Use pre-minced garlic and ginger when you’re exhausted — it’s not sacrilege, it’s survival.
– Cube chicken the night before so assembly is 10 minutes of actual work.
– Stir the sauce with an immersion blender for a silky finish without transferring hot stuff to a blender.
– Don’t rush the sauté step too much; a little browning adds depth that shortcuts can’t fake.

✔Common Mistakes

– Burning the spices: low-and-slow is kinder than high-and-fast — burnt garam masala is bitter. Fix it by adding a splash of tomato or cream and simmering gently.
– Sauce too thin: simmer longer uncovered or mash in a spoonful of tomato paste. I once rescued a watery batch with a quick cornstarch slurry and it was back in the game.
– Overcooked chicken: remove pieces early; they’ll finish cooking in the simmering sauce. If it’s dry, shred and toss back in the sauce to soak up moisture.

What to Serve It With

– Steamed basmati rice or jeera rice for soaking up every drop.
– Soft naan or store-bought flatbreads heated and brushed with butter.
– A quick cucumber, tomato, and red onion salad dressed with lemon and salt to cut the richness.
– Saag or simple sautéed greens for a veggie lift.

✔Tips & Mistakes

– Don’t add cream over rolling boil — temper it or turn heat down to avoid splitting.
– Use thighs if you forget to marinate; they forgive mistakes better than breasts.
– Taste and salt at the end; tomato and cream change salt perception.
– If spices taste weak, add a pinch more at the end — small adjustments go a long way.

✔Storage Tips

Leftovers keep well in the fridge for 3–4 days in an airtight container. Reheat gently on the stove over low heat with a splash of water or milk to loosen the sauce — microwave is fine if you’re not fussy. Cold? Sure, eat it straight from the fridge on toast if that’s your vibe; I’ve done worse at 7 a.m. No shame in breakfast butter chicken.

✔Variations and Substitutions

– Vegetarian swap: use cubes of paneer or cauliflower florets; roast the cauliflower first for texture.
– Dairy-free: replace cream with coconut milk (milder, sweeter) and increase spices a touch for balance.
– Tomato options: crushed tomatoes, puree, or a mix of paste + diced tomatoes work — adjust simmer time.
– Spice swaps: garam masala is the signature; smoked paprika and a pinch of cinnamon can stand in if you’re missing one spice.

Frequently Asked Questions

Easy Indian Butter Chicken Recipe

Creamy, gently spiced butter chicken in a velvety tomato sauce. Comforting, restaurant-style flavor made simple at home.

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Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 4

Ingredients

 

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Main Ingredients

• ▢ 1.75 lb boneless, skinless chicken thighs, cut into bite-size pieces
• ▢ 0.5 cup plain whole-milk yogurt
• ▢ 1.5 tbsp fresh lemon juice
• ▢ 2.5 tsp minced garlic
• ▢ 2 tsp grated fresh ginger
• ▢ 2 tbsp garam masala divided
• ▢ 2 tsp ground cumin divided
• ▢ 1 tsp ground turmeric
• ▢ 0.75 tsp chili powder
• ▢ 2 tsp kosher salt divided
• ▢ 1 tbsp neutral oil
• ▢ 4 tbsp unsalted butter divided
• ▢ 1 cup yellow onion, finely chopped
• ▢ 1.5 tbsp tomato paste
• ▢ 1.5 cup tomato puree
• ▢ 0.5 cup water
• ▢ 2 tsp granulated sugar
• ▢ 0.75 cup heavy cream
• ▢ 1.5 tsp dried fenugreek leaves, crushed
• ▢ 0.25 cup fresh cilantro, chopped

Instructions

Preparation Steps

• Whisk yogurt, lemon juice, garlic, ginger, 1 tbsp garam masala, 1 tsp cumin, turmeric, chili powder, and 1 tsp salt.
• Coat chicken in the marinade. Let it rest 15 minutes while you start the sauce.
• Heat oil and 2 tbsp butter in a large skillet over medium-high heat.
• Sear chicken in batches until lightly browned, 3–4 minutes. Transfer to a plate.
• Add onion to the pan. Cook until soft and golden, about 5 minutes.
• Stir in tomato paste, remaining garam masala, and remaining cumin. Toast 1 minute.
• Pour in tomato puree and water. Add remaining 1 tsp salt and the sugar. Simmer 5 minutes.
• Return chicken and juices to the pan. Simmer gently until cooked through, 8–10 minutes.
• Lower heat. Stir in cream, remaining 2 tbsp butter, and crushed fenugreek. Simmer 2 minutes.
• Taste and adjust seasoning. Sprinkle cilantro and let rest 2 minutes before serving.

Notes

Variation: Swap thighs with chicken breast and reduce simmer time by a few minutes. For dairy-free, use coconut milk and extra oil instead of butter and cream. Serve with warm naan or over fluffy basmati rice. Leftovers keep 3–4 days chilled; the sauce thickens and tastes even better.

This recipe is an original creation inspired by classic Easy Indian Butter Chicken Recipe flavors. All ingredient ratios and instructions are independently developed.