Description
Quick & easy homemade Butter Chicken is a creamy, flavorful curry where tender chicken pieces simmer in a buttery tomato‑based sauce, spiced with warm Indian spices and finished with cream (or coconut milk) — a comforting, home‑made alternative to takeout.
Ingredients
- 1 lb (≈ 450 g) boneless, skinless chicken breasts or thighs, cut into bite‑sized pieces
- 2 tbsp plain yogurt (optional, for quick marinade)
- 1 tsp minced garlic
- 1 tsp grated fresh ginger
- 1 tsp ground cumin
- 1 tsp paprika
- Salt and pepper, to taste
- 2 tbsp oil or butter (for cooking chicken)
- 3–4 tbsp butter (for sauce)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp grated ginger (for sauce)
- 1 (400 ml) can crushed tomatoes or tomato puree (or equivalent fresh tomatoes, blended)
- ¾ cup heavy cream or coconut milk
- 1 tsp ground turmeric
- 1–2 tsp garam masala
- 1–2 tsp sugar or honey (optional, to balance acidity)
- Fresh cilantro or parsley, chopped (for garnish)
Instructions
- (Optional) Marinate the chicken: combine chicken pieces with yogurt, 1 tsp garlic, 1 tsp ginger, cumin, paprika, salt and pepper. Let sit for 15 minutes if possible — this helps tenderize the chicken and boost flavor. :contentReference[oaicite:2]{index=2}
- Heat oil (or a mix of oil and a little butter) in a large skillet over medium‑high heat. Add the chicken and cook until golden and just cooked through. Remove chicken and set aside. :contentReference[oaicite:3]{index=3}
- In the same skillet, melt butter. Add chopped onion and sauté until soft and translucent. Add minced garlic and ginger; cook until fragrant (about 30–60 s). :contentReference[oaicite:4]{index=4}
- Stir in crushed tomatoes (or tomato puree), turmeric, additional spices (cumin, garam masala), and a pinch of salt. Simmer for a few minutes to develop flavor. :contentReference[oaicite:5]{index=5}
- Pour in the cream (or coconut milk) and stir well. Add sugar or honey to balance acidity if desired. Let the sauce simmer gently until it thickens slightly. :contentReference[oaicite:6]{index=6}
- Return the cooked chicken to the pan. Stir to coat in the sauce, and simmer 2–3 more minutes, until everything is heated through and flavors meld. Taste and adjust salt, pepper, or spice as needed.
- Garnish with chopped cilantro (or parsley) and serve hot with rice, naan, or your favorite side.
Notes
- You can substitute heavy cream with coconut milk for a dairy‑free version. Many butter chicken recipes allow this while keeping the texture rich. :contentReference[oaicite:7]{index=7}
- If you like a spicier curry, add a pinch of red chili powder or cayenne. To keep it mild and family‑friendly, reduce or skip chili. :contentReference[oaicite:8]{index=8}
- Leftovers store well — refrigerate in an airtight container for up to 4 days. Reheat gently on the stove, adding a splash of cream or water if the sauce thickens too much.
- For a more “authentic-ish” flavor, you can add a pinch of dried fenugreek (kasuri methi) or a small amount of ground cloves or cardamom. These are often part of traditional spice blends used in Butter Chicken. :contentReference[oaicite:9]{index=9}
- This recipe is ideal for weeknights — the one‑pan approach (after marinating) makes cleanup easier and the cooking time is under 30 minutes.
Nutrition
- Serving Size: 1/4 recipe (≈ 1 cup curry + chicken)
- Calories: 480
- Sugar: 7g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 110mg
