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Easy Indian Butter Chicken Recipe

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
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4

Ingredients
 

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.