I’ll never forget my first bite of butter chicken at a tiny Delhi restaurant years ago – that velvety sauce clinging to tender chicken, the warm spices dancing on my tongue. I came home determined to recreate that magic in my own kitchen, and after dozens of experiments (some disastrous!), I cracked the code for an easy butter chicken recipe that delivers restaurant-quality flavor without fuss. The secret? A perfect balance of garam masala’s warmth, tomato’s tang, and cream’s richness that comes together in one skillet while you practically just stand there stirring. Whether you scoop it over fluffy basmati rice or mop it up with garlic naan, this dish turns any weeknight into something special.
Why You’ll Love This Butter Chicken Recipe
Trust me, this isn’t just another curry – it’s the kind of dish that’ll have you licking the spoon and pretending you’re at your favorite Indian spot. Here’s why it’s special:
- Weeknight magic: Ready in about 40 minutes – faster than takeout!
- Rich without fuss: That velvety sauce comes from simple pantry ingredients
- Your spice level: Dial the chili up or down like a pro
- Better than takeout: Skip the soggy containers – fresh naan dunking is mandatory
- Leftover superstar: Tastes even better the next day (if it lasts that long)
Butter Chicken Recipe Ingredients
Gather these simple ingredients – most might already be in your pantry! The magic happens when they all come together:
- 1 ½ lbs boneless skinless chicken thighs, cut into bite-size pieces (trust me, thighs stay juicier!)
- 2 tbsp butter – the real deal, please!
- 1 tbsp olive oil to prevent burning
- 1 medium onion, finely chopped (I like yellow for sweetness)
- 3 cloves garlic, minced (more if you’re garlic-obsessed like me)
- 1 tbsp fresh ginger, grated (that zing is essential)
- 1 tbsp garam masala – your flavor MVP
- 1 tsp each: paprika, ground cumin, ground coriander
- ½ tsp chili powder (adjust to your bravery level)
- 1 cup tomato sauce (not pasta sauce!)
- 1 cup heavy cream for that luxurious texture
- Salt and black pepper, to taste
- Fresh chopped cilantro, for that pretty green finish
Ingredient Notes & Substitutions
No garam masala? Mix equal parts cinnamon, cumin, coriander, and cardamom. Out of heavy cream? Coconut milk works beautifully (just shake the can first!). Chicken breast can sub for thighs – just don’t overcook it. For extra depth, marinate chicken in yogurt with half the spices for 2+ hours before cooking.
How to Make Butter Chicken Recipe
Okay, grab your favorite wooden spoon and let’s get cooking! Here’s exactly how I make my foolproof butter chicken – step by delicious step:
- Start with the sizzle: Melt butter with olive oil in a large skillet over medium heat. When it’s shimmering (but not smoking!), toss in your chopped onion. Sauté until they turn soft and golden around the edges – about 5 minutes. This sweet base is everything!
- Bring on the aromatics: Push onions aside and add minced garlic and grated ginger right to the pan’s center. The second that incredible smell hits your nose (about 30 seconds), stir everything together. Careful not to burn it – burnt garlic is the worst!
- Brown that chicken: Add chicken pieces in a single layer if possible – don’t crowd the pan! Sprinkle with salt and pepper. Let them get some color for 2-3 minutes per side. They won’t be fully cooked yet, and that’s perfect.
- Spice explosion: Now the fun part! Sprinkle all those gorgeous spices – garam masala, paprika, cumin, coriander, and chili powder – right over the chicken. Stir like mad for 30 seconds until the chicken is coated and your kitchen smells like heaven.
- Tomato time: Pour in the tomato sauce and scrape up any browned bits from the pan (that’s pure flavor!). Reduce heat to medium-low and let it bubble gently for 10 minutes. You’ll see the sauce thicken slightly and the chicken cook through.
- Creamy magic: Lower the heat to its lowest setting before adding the heavy cream. Stir gently until the sauce turns that signature orange-pink color and becomes luxuriously smooth – about 3 minutes. If it seems too thick, splash in a little water.
- Taste and triumph: Give it a quick taste (blow on it first – hot cream burns hurt!). Adjust salt or spices if needed. Garnish with a shower of fresh cilantro. Serve immediately while it’s piping hot and the sauce is velvety perfection!
Pro Tips for Perfect Butter Chicken
- For extra tender chicken, marinate pieces in yogurt with half the spices for 2+ hours before cooking
- Control spice level by adding chili powder gradually – you can always add more!
- If sauce separates, whisk in 1 tbsp cold butter off-heat to bring it back together
- For deeper flavor, let finished dish sit 10 minutes before serving (if you can wait!)
Serving Suggestions for Butter Chicken
Oh, the joy of deciding how to devour this butter chicken! My absolute must? Fluffy basmati rice to soak up every drop of that creamy sauce. But don’t stop there – tear off warm garlic naan for the ultimate scoop-and-dunk experience. For something fresh, a simple cucumber salad cuts through the richness beautifully. And that final flourish of chopped cilantro? Non-negotiable – it adds that pop of color and freshness that makes the whole dish sing.
Storing and Reheating Butter Chicken
Here’s the good news – butter chicken tastes even better the next day as flavors meld! Store leftovers in an airtight container for 3-4 days in the fridge. When reheating, go low and slow – warm gently over medium-low heat, stirring often to prevent the cream from separating. If freezing, skip the cream and add it fresh when reheating for best texture. Pro tip: Sprinkle a few drops of water over the top before microwaving to keep it saucy!
Butter Chicken Recipe FAQs
Can I use chicken breast instead of thighs?
Absolutely! Just cut into slightly larger pieces and reduce cooking time by 2-3 minutes – breasts dry out faster than juicy thighs.
How do I make it spicier?
Easy! Double the chili powder or add a diced serrano pepper with the onions. For serious heat lovers, a pinch of cayenne works wonders.
Can I substitute the tomato sauce?
Crushed tomatoes work great in a pinch (just blend them smooth first). Avoid pasta sauce – the herbs and sugar change the flavor completely.
Why does my sauce sometimes separate?
Don’t panic! Just whisk in 1 tbsp cold butter off the heat – the emulsion will come right back together beautifully.
Can I make it ahead for guests?
You bet! Cook everything except the cream, then refrigerate for up to 24 hours. Reheat gently and stir in cream just before serving.
Butter Chicken Nutrition Information
Nutrition varies based on ingredients/brands – these are estimates per serving: about 480 calories, 32g fat (16g saturated), 34g protein, and 14g carbs. The heavy cream and chicken thighs make it rich, but oh-so-worth-it for that velvety sauce!
Share Your Butter Chicken Experience
Did this recipe bring you butter chicken bliss? Snap a pic of your saucy masterpiece and tag me – I love seeing your kitchen wins! Drop a comment below telling me how you made it your own, or rate the recipe to help other home cooks find this gem. Now go grab that second helping before it disappears!
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Irresistible Butter Chicken Recipe in Just 40 Minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
A rich and creamy butter chicken recipe that’s easy to make at home. This Indian-inspired dish features tender chicken in a flavorful tomato and cream sauce.
Ingredients
- 1 ½ lbs boneless skinless chicken thighs, cut into bite-size pieces
- 2 tbsp butter
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp garam masala
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp chili powder (adjust to taste)
- 1 cup tomato sauce
- 1 cup heavy cream
- Salt and black pepper, to taste
- Fresh chopped cilantro, for garnish
Instructions
- Heat butter and olive oil in a large skillet over medium heat.
- Add onion and sauté until soft and lightly golden.
- Stir in garlic and ginger; cook for 30 seconds until fragrant.
- Add chicken pieces, season with salt and pepper, and cook until lightly browned.
- Sprinkle in garam masala, paprika, cumin, coriander, and chili powder. Stir well.
- Pour in tomato sauce and simmer for 10 minutes, stirring occasionally.
- Reduce heat to low and stir in heavy cream until smooth and creamy.
- Simmer for another 5 minutes until chicken is fully cooked and sauce thickens.
- Garnish with fresh cilantro and serve hot with basmati rice and naan.
Notes
- Adjust chili powder to control spiciness.
- For a thicker sauce, simmer longer.
- Chicken can be marinated in yogurt and spices beforehand for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 8g
- Sodium: 420mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 180mg
Keywords: butter chicken recipe, Indian chicken curry, chicken tikka masala style, butter chicken with rice, garlic naan dinner, easy curry recipe