Butter Chicken

Why You’ll Love This Recipe

• Comforting and flavorful: a classic Indian favorite made easy at home.

• Aromatic spice blend: cumin, garam masala, ground coriander, chili powder, turmeric, and cinnamon create layers of depth.

• Simple steps: comes together in about an hour with a quick marinade and one-pot cook.

• Family-friendly: creamy, mildly spiced, and easily adjustable for heat preferences.

ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 2 lb boneless, skinless chicken thighs

• 3 Tbsp butter

• 1 onion, diced

• 1 Tbsp grated fresh ginger

• 5 cloves garlic, minced

• 1 tsp cumin

• 1 tsp garam masala

• 1 tsp ground coriander

• ½ tsp chili powder

• ½ tsp turmeric

• 1 cinnamon stick

• ¾ tsp kosher salt (or to taste)

• ¼ cup chicken broth

• 14 oz crushed tomatoes (1 can)

• 1 tsp granulated sugar

• 1 cup heavy whipping cream

Marinade

• 2 Tbsp fresh lemon juice

• 2 tsp garam masala

• 1 Tbsp cumin

• 1 cup plain yogurt

directions

1. Marinate – In a bowl, combine lemon juice, garam masala, cumin, and yogurt. Coat chicken thoroughly. Marinate for 30 minutes (or refrigerate overnight for more flavor).

2. Brown chicken – Remove excess marinade and brown thighs in a skillet with 1 Tbsp oil over medium heat, about 3 minutes per side. Transfer to a plate.

3. Cook aromatics & spices – In the same pan, melt butter. Sauté diced onion until tender, then add ginger, garlic, cumin, garam masala, coriander, chili powder, turmeric, cinnamon stick, and salt. Cook 1 minute until fragrant.

4. Combine & simmer – Stir in chicken broth, crushed tomatoes, sugar, and browned chicken. Simmer uncovered for about 10 minutes, until sauce thickens slightly.

5. Finish with cream – Stir in heavy cream and simmer another 5–10 minutes. Remove cinnamon stick.

6. Serve – Garnish with cilantro. Enjoy over basmati rice or naan.

Servings and timing

• Servings: 8

• Prep time: 15 minutes

• Marinate time: 30 minutes (or overnight)

• Cook time: 20 minutes

• Total time: 1 hour 5 minutes

storage/reheating

• Refrigerator: Store in an airtight container for up to 4 days.

• Freezer: Freeze for up to 3 months. Thaw overnight in fridge before reheating.

• Reheating: Gently warm in a saucepan over low heat; stir in a splash of cream or broth to restore creaminess. Microwave reheating is fine too—stir halfway through for even heating.

FAQs

1. Can I use chicken breast instead of thighs?

Yes, you can substitute chicken breast—but watch closely as it cooks faster. Overcooking can make it dry. Thighs stay juicier.

2. Can I skip the marinade?

You can, but marinating enhances depth and tenderness. Even 15 minutes adds flavor.

3. How spicy is this dish?

It’s mild to medium. Increase chili powder or add fresh chopped chilies for more heat.

4. Can I make this dairy‑free?

Yes! Use coconut milk or a dairy-free cream alternative instead of heavy cream and swap butter for a neutral oil or vegan butter.

5. Can I freeze leftovers?

Absolutely! Freeze cooled butter chicken in freezer-safe containers for up to 3 months.

6. How do I thicken the sauce?

Simmer uncovered to reduce. If it’s still thin, stir in a small slurry of cornstarch and water off-heat.

7. What can I serve this with?

Pair it with basmati rice, naan, roti, or even quinoa for a twist.

8. Can I prep this ahead?

Yes—marinate the chicken up to 24 hours ahead. You can also cook and refrigerate sauce separately a day ahead; just warm and add cream before serving.

9. Is it kid-friendly?

Definitely—it's creamy with mild spice. Adjust chili powder down if your family prefers less heat.

10. Can I double the recipe?

Yes! Use a larger pot or pan. Cook in batches if needed to ensure even browning.

Conclusion

This homemade Butter Chicken delivers big flavor with minimal fuss. With tender chicken thighs, a comforting creamy tomato sauce, and a fragrant spice mix, it’s a crowd-pleaser that comes together in just over an hour. Whether you're cooking for weeknight dinner or special guests, it's sure to be a hit. Enjoy!

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A rich and creamy homemade Butter Chicken, brimming with warm spices like garam masala, turmeric, and coriander—perfectly balanced with tender chicken thighs and a luscious tomato-cream sauce.

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian
• Diet: Halal

Ingredients

2 lb boneless, skinless chicken thighs

3 Tbsp butter

1 onion, diced

1 Tbsp grated fresh ginger

5 cloves garlic, minced

1 tsp cumin

1 tsp garam masala

1 tsp ground coriander

½ tsp chili powder

½ tsp turmeric

1 cinnamon stick

¾ tsp kosher salt (or to taste)

¼ cup chicken broth

14 oz crushed tomatoes (1 can)

1 tsp granulated sugar

1 cup heavy whipping cream

For the Marinade:

2 Tbsp fresh lemon juice

2 tsp garam masala

1 Tbsp cumin

1 cup plain yogurt

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Instructions

1. In a bowl, combine lemon juice, garam masala, cumin, and yogurt. Coat chicken thoroughly. Marinate for 30 minutes or refrigerate overnight for more flavor.
2. Remove excess marinade and brown chicken thighs in a skillet with 1 tablespoon oil over medium heat, about 3 minutes per side. Transfer to a plate.
3. In the same pan, melt butter. Sauté diced onion until tender. Add ginger, garlic, cumin, garam masala, coriander, chili powder, turmeric, cinnamon stick, and salt. Cook for 1 minute until fragrant.
4. Stir in chicken broth, crushed tomatoes, sugar, and browned chicken. Simmer uncovered for about 10 minutes until sauce thickens slightly.
5. Stir in heavy cream and simmer for another 5–10 minutes. Remove cinnamon stick.
6. Garnish with cilantro and serve over basmati rice or naan.

Notes

• Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
• Use coconut milk or dairy-free alternatives for a dairy-free version.
• Adjust chili powder to control heat level.
• Chicken breasts can be used but cook quicker than thighs.

Nutrition

• Serving Size: 1 serving
• Calories: 420
• Sugar: 5g
• Sodium: 520mg
• Fat: 28g
• Saturated Fat: 14g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 125mg