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Delicious homemade butter chicken dish served with rice and naan bread.

Easy Butter Chicken

A warm, comforting butter chicken recipe with bold flavors and a creamy sauce, perfect for busy lives.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1.5 tablespoons Extra Virgin Olive Oil Can substitute with avocado or coconut oil.
  • 2 teaspoons Garam Masala A fragrant spice blend.
  • 1 teaspoon Ground Cumin Skip for milder flavor if preferred.
  • 1 teaspoon Chili Powder Adjust to taste for spice lovers.
  • 1 teaspoon Kosher Salt Use regular salt in less quantity.
  • 2 pounds Skinless and Boneless Chicken Thighs Cut into 1-inch chunks.
For Cooking
  • 2 tablespoons Clarified Butter (Ghee) Necessary for high-heat cooking.
  • 1 medium Yellow Onion Can substitute with shallots.
  • 3 cloves Fresh Garlic More can be used if desired.
  • 1 tablespoon Grated Fresh Ginger Powdered ginger can substitute but lacks freshness.
  • 1 teaspoon Ground Coriander Cumin can work as an alternative.
  • 0.5 teaspoon Cayenne Pepper Omit for milder dish.
  • 14 ounces Tomato Sauce Crushed tomatoes can be used.
  • 1.5 cups Coconut Cream Heavy cream can be an alternative.
  • Chopped Cilantro A fresh garnish; parsley can replace.

Method
 

Marination
  1. In a large glass bowl, combine 1.5 tablespoons of olive oil, 1 teaspoon of garlic powder, 2 teaspoons of garam masala, 1 teaspoon each of ground cumin, chili powder, and kosher salt. Toss in the chicken, cover with plastic wrap, and refrigerate for at least 6 hours, preferably overnight.
Browning the Chicken
  1. In a large skillet over medium-high heat, melt 2 tablespoons of ghee. Add marinated chicken pieces in a single layer. Brown on all sides, cooking in batches if necessary.
Making the Sauce
  1. In the same skillet, reduce heat to medium and add 1 tablespoon of ghee. Sauté 1 diced onion until translucent, about 5 minutes. Stir in 3 minced garlic cloves, 1 tablespoon of garam masala, 1 tablespoon of grated ginger, and 1 teaspoon each of chili powder, ground coriander, and cayenne pepper. Cook for 45 seconds.
Combining Ingredients
  1. Pour in the tomato sauce and bring to a simmer. Stir occasionally for 5 minutes, then add 1.5 cups of coconut cream and return to a simmer.
Finalize Cooking
  1. Return browned chicken along with any juices to the skillet. Simmer for 10-15 minutes until chicken is tender and cooked through.
Final Adjustments
  1. Season with salt and ground black pepper to taste. Top with chopped cilantro and serve hot.

Notes

Avoid skipping the marination for tenderness, and do not overcrowd the pan to ensure browning. Add coconut cream only after simmering the tomato sauce.