Description
This creamy homemade butter chicken is a rich and flavorful Indian dish made with tender chicken thighs simmered in a velvety spiced tomato and cream sauce. Perfect for a weeknight dinner, it’s easy to make and full of bold, comforting flavors. Serve with naan or rice for a complete meal.
Ingredients
1.5 lbs boneless chicken thighs or breasts
1 cup plain yogurt
4 cloves garlic minced
2 teaspoons fresh ginger grated
2 teaspoons garam masala
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon paprika
1 teaspoon chili powder (adjust to taste)
1 teaspoon salt
2 tablespoons oil
3 tablespoons butter
1 cup tomato puree
1 teaspoon sugar (optional)
1 cup heavy cream
Instructions
1. In a large bowl, mix yogurt, garlic, ginger, garam masala, cumin, turmeric, paprika, chili powder, and salt. Add chicken and coat well. Cover and marinate for at least 1 hour or overnight.
2. Heat oil in a skillet over medium-high. Sear the chicken pieces until browned on both sides, then remove from pan.
3. In the same skillet, melt butter. Add garlic and ginger, cook until fragrant. Add tomato puree and remaining spices. Simmer for 10 minutes.
4. Return chicken to the sauce. Simmer on low heat for 15 minutes until fully cooked.
5. Stir in heavy cream and simmer for another 5 minutes. Adjust salt and sugar if needed.
6. Serve hot with basmati rice or naan.
Notes
This recipe can be made with either chicken thighs or breasts, though thighs stay juicier.
For a dairy-free version, substitute heavy cream with full-fat coconut milk.
The sauce thickens as it sits—leftovers are often better the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 plate
- Calories: 490
- Sugar: 6g
- Sodium: 680mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 155mg