Description
This Easy Creamy Indian Butter Chicken Recipe offers a comforting restaurant-style dish with tender chicken simmered in a rich, silky tomato-based sauce infused with butter and spices. Ready in under 40 minutes, it’s perfect for busy weeknights, delivering a flavorful, mildly spiced meal that’s approachable for all cooking levels and loved by kids and adults alike.
Ingredients
Scale
Chicken & Marinade
- 500g boneless, skinless chicken thighs, cut into pieces
- 1/4 cup plain yogurt
- 1/2 tbsp freshly minced garlic (divided)
- 1/2 tbsp freshly minced ginger (divided)
- 1 tsp chili powder (divided)
- Pinch of salt (divided)
Sauce
- 3 tbsp unsalted butter (divided)
- 1/2 tbsp freshly minced garlic (remaining)
- 1/2 tbsp freshly minced ginger (remaining)
- 1 cup tomato puree
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 1/2 tsp salt (or to taste)
- 1/2 tsp sugar
- 1/2 cup heavy cream
- 1 tsp dried fenugreek leaves (optional)
Garnish
- Fresh cilantro leaves, chopped
Instructions
- Marinate the Chicken: Mix the chicken pieces with yogurt, half of the minced garlic and ginger, half of the chili powder, and a pinch of salt. Let it sit for at least 20 minutes to tenderize the meat and infuse the flavors.
- Cook the Chicken: Heat a pan with 1 tablespoon of butter. Sauté the marinated chicken until browned and just cooked through. Remove from the pan and set aside to keep the juices locked in.
- Prepare the Sauce: In the same pan, add the remaining butter, garlic, and ginger. Sauté until fragrant. Stir in tomato puree, cumin powder, coriander powder, garam masala, salt, and sugar. Let the sauce simmer uncovered for 10 minutes to develop deep flavors.
- Blend for Creaminess: (Optional but recommended) Use an immersion blender directly in the pan to smooth the sauce for a velvety texture before adding the cream.
- Combine Chicken and Sauce: Return the cooked chicken to the sauce and stir in heavy cream. Simmer gently for 5 minutes until the chicken is heated through and fully coated with the creamy sauce.
- Final Touches: Sprinkle fenugreek leaves if using, then garnish with fresh cilantro just before serving for an extra burst of freshness and flavor.
Notes
- Use chicken thighs for juicier, more tender results compared to breast meat.
- Simmer the sauce long enough to deepen the flavor; don’t rush this step.
- A pinch of sugar balances the tomato’s acidity without making the sauce sweet.
- Use good quality unsalted butter for the best taste and richness.
- The dish tastes even better the next day after the flavors have melded overnight.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 95 mg
Keywords: Butter chicken, Indian butter chicken, creamy chicken curry, Indian dinner recipe, easy butter chicken
