Print

Easy Butter Chicken

A bowl of fluffy white rice topped with tender pieces of easy butter chicken in a creamy orange sauce, garnished with fresh cilantro.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A simple and creamy butter chicken recipe you can make at home in 30 minutes. Perfect for a weeknight meal.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 cup plain yogurt
  • 2 tbsp lemon juice
  • 1 tbsp grated fresh ginger
  • 4 cloves garlic, minced
  • 1 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp turmeric
  • 1/2 tsp cayenne pepper (or to taste)
  • 1 tsp salt
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 1 (15 oz) can crushed tomatoes
  • 1 cup heavy cream
  • 1 tsp sugar
  • Salt to taste
  • Fresh cilantro, chopped, for garnish
  • Cooked rice or naan, for serving

Instructions

  1. In a bowl, combine chicken, yogurt, lemon juice, ginger, garlic, garam masala, cumin, paprika, turmeric, cayenne pepper, and salt. Marinate for at least 15 minutes, or up to 4 hours in the refrigerator.
  2. If you don’t have fenugreek (methi), you can omit it or add a pinch of dried parsley for a similar color.
  3. Heat butter and olive oil in a large skillet or Dutch oven over medium-high heat.
  4. Add marinated chicken in a single layer (work in batches if necessary) and cook until browned on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.
  5. Add onion to the skillet and cook until softened, about 5 minutes.
  6. Add garlic and ginger and cook until fragrant, about 1 minute.
  7. Stir in crushed tomatoes, heavy cream, and sugar. Bring to a simmer.
  8. Return chicken to the skillet. Reduce heat to low, cover, and simmer for 10-15 minutes, or until chicken is cooked through and sauce has thickened.
  9. Season with salt to taste.
  10. Garnish with fresh cilantro and serve with cooked rice or naan.
  11. For Instant Pot: Sauté onion, garlic, and ginger in the pot using the sauté function. Add tomatoes, cream, sugar, and spices. Stir in marinated chicken. Cook on high pressure for 8 minutes, then allow a natural release for 5 minutes before quick releasing any remaining pressure.

Notes

  • For a creamier sauce, you can blend a portion of the cooked sauce before returning the chicken to the pan.
  • Butter chicken can be made ahead and reheated. It also freezes well.
  • This recipe is great for meal prep. Portion into containers with rice or naan for easy lunches.
  • If you are looking for meal planning services, consider exploring options that offer diverse cuisines.

Nutrition

Find it online: https://kingscook.com/easy-butter-chicken/