Description
This easy homemade butter chicken recipe features tender boneless chicken thighs cooked in a rich, creamy tomato sauce enhanced with aromatic spices. Perfectly balanced with butter, cream, and a blend of Indian spices, this comforting dish comes together quickly on the stovetop and is ideal served with basmati rice or naan bread.
Ingredients
Scale
Chicken
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
Spices and Seasonings
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- 1 teaspoon chili powder (adjust for spice level)
- Salt to taste
- 1 tablespoon sugar (optional, to balance acidity)
- 1 tablespoon lemon juice (optional)
Sauce and Aromatics
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 1/2 cup tomato paste
- 1/2 cup canned crushed tomatoes
- 1 cup heavy cream
Garnish
- Fresh cilantro
Instructions
- Cook the chicken: In a large pan or skillet, melt 1 tablespoon of butter over medium heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken and set aside.
- Sauté aromatics: In the same pan, add another tablespoon of butter. Add the chopped onion and sauté until soft and golden, about 4 minutes. Add the garlic and ginger, and cook for another minute until fragrant.
- Add spices: Stir in the cumin, coriander, turmeric, garam masala, paprika, cinnamon, and chili powder. Cook for 1-2 minutes to toast the spices and bring out their flavors.
- Combine tomatoes: Add the tomato paste and crushed tomatoes to the pan, stirring to combine. Simmer for 5 minutes, allowing the flavors to meld.
- Add cream and simmer: Pour in the heavy cream and stir well to combine. Simmer the sauce on low heat for about 10 minutes, or until it thickens to your desired consistency.
- Return chicken to sauce: Return the cooked chicken to the pan and stir to coat the chicken in the creamy sauce. Simmer for an additional 5 minutes to allow the chicken to absorb the flavors.
- Finish with sugar and lemon: If desired, stir in 1 tablespoon of sugar to balance the acidity of the tomatoes and 1 tablespoon of lemon juice for extra brightness. Garnish with fresh cilantro before serving.
- Serve: Serve your butter chicken with basmati rice, naan bread, or over a bed of sautéed vegetables.
Notes
- You can adjust the chili powder to control the spiciness of the dish.
- Using chicken thighs keeps the meat tender and juicy, but chicken breasts can be substituted if preferred.
- Adding sugar helps balance the acidity of the tomato paste and crushed tomatoes.
- Fresh cilantro garnish adds a bright, herbal note.
- This recipe can be doubled easily for larger gatherings.
- For a dairy-free version, substitute heavy cream with coconut milk and use oil instead of butter.
