Description
This Quick & Easy Homemade Butter Chicken recipe features tender chicken pieces marinated in yogurt and aromatic spices, then cooked in a rich, creamy tomato sauce. Perfect for a flavorful Indian-inspired dinner, it’s straightforward to prepare and sure to impress.
Ingredients
Scale
For the Chicken Marinade
- 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 cup (120g) plain yogurt
- 1 tbsp lemon juice
- 1 tbsp garam masala
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1/4 tsp ground cinnamon
- 1 tsp garlic powder
- 1 tsp ground ginger
- 1/2 tsp salt
- 1/4 tsp black pepper
For Cooking & Sauce
- 2 tbsp butter, divided
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 tsp garam masala
- 1/2 tsp ground turmeric
- 1/2 tsp chili powder (optional)
- 1 (14 oz / 400g) can crushed tomatoes
- 1/2 cup (120ml) heavy cream (or coconut milk for a dairy-free version)
- 1 tbsp honey (optional)
- 1/2 tsp salt (to taste)
- 1/4 tsp black pepper
- Fresh cilantro (optional, for garnish)
Instructions
- Marinate the Chicken: In a bowl, combine the yogurt, lemon juice, and all the spices for the marinade. Add the chicken pieces and coat them thoroughly. Cover and refrigerate for 30 minutes to 2 hours to let the flavors infuse.
- Cook the Chicken: Heat 1 tablespoon of butter in a skillet over medium-high heat. Add the marinated chicken in batches, cooking each piece until browned and fully cooked through. Remove the chicken from the pan and set aside.
- Prepare the Sauce Base: In the same skillet, melt the remaining tablespoon of butter. Add the finely chopped onions and sauté until golden and translucent, about 5 minutes.
- Add Aromatics and Spices: Stir in the minced garlic, grated ginger, garam masala, ground turmeric, and optional chili powder. Cook for 1-2 minutes until fragrant, stirring frequently to prevent burning.
- Make the Tomato Sauce: Pour in the crushed tomatoes, stirring to combine. Let the sauce simmer for 5 to 7 minutes, allowing it to thicken and the flavors to develop.
- Incorporate Cream and Seasoning: Stir in the heavy cream (or coconut milk), honey if using, salt, and black pepper. Reduce the heat and simmer gently for another 5 minutes, blending the flavors into a creamy sauce.
- Combine Chicken and Sauce: Return the cooked chicken pieces to the skillet, stirring well to coat them in the sauce. Let everything simmer together for 10 minutes over low heat to meld the flavors.
- Serve: Remove from heat and garnish with fresh cilantro if desired. Serve hot alongside basmati rice or warm naan bread for a complete meal.
Notes
- For a dairy-free version, substitute heavy cream with coconut milk.
- Marinating the chicken longer (up to 2 hours) enhances flavor and tenderness.
- Adjust chili powder amount to control spiciness.
- This dish pairs well with basmati rice or Indian breads like naan or roti.
- Can be stored in the refrigerator for up to 3 days and reheated gently.
