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Butter Chicken Recipe Easy Homemade Creamy Indian Dinner in 30 Minutes

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This easy homemade butter chicken recipe delivers a creamy, restaurant-style Indian dinner in just 30 minutes. Tender marinated chicken is simmered in a rich, spiced tomato sauce and finished with real cream and butter for a comforting, crowd-pleasing meal.

Ingredients

Scale
  • 1 1/2 lbs boneless, skinless chicken thighs (or breasts)
  • 1/2 cup plain Greek yogurt
  • 2 tbsp lemon juice
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp turmeric powder
  • 1/2 tsp chili powder (adjust to taste)
  • 1 tsp salt
  • 2 tbsp unsalted butter (plus 1 tbsp for finishing)
  • 1 tbsp olive oil
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
  • 1 1/2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp chili powder
  • 1 can (14 oz) tomato sauce or crushed tomatoes
  • 1/2 cup heavy cream (or coconut cream for dairy-free)
  • 2 tsp honey or sugar
  • 1/2 tsp salt (plus more to taste)
  • 1/4 cup water (as needed to thin sauce)
  • Fresh cilantro, chopped (for garnish)
  • Basmati rice or naan bread (for serving)
  • Lime wedges (for serving)

Instructions

  1. Cut chicken thighs into bite-sized pieces and pat dry.
  2. In a bowl, mix Greek yogurt, lemon juice, garam masala, cumin, smoked paprika, turmeric, chili powder, and salt. Add chicken and toss to coat. Marinate at room temperature for at least 10 minutes (up to 30 minutes for deeper flavor).
  3. Heat olive oil and 1 tbsp butter over medium-high in a large skillet. Add chicken (letting excess marinade drip off) in a single layer. Sear 2-3 minutes per side until browned but not cooked through. Remove chicken and set aside.
  4. Add 1 tbsp butter to the same pan. Sauté diced onion for 3-4 minutes until soft and golden, scraping up browned bits.
  5. Stir in minced garlic and grated ginger. Cook for 1 minute until fragrant.
  6. Add garam masala, cumin, coriander, and chili powder. Toast spices for 30 seconds.
  7. Pour in tomato sauce. Stir well and bring to a gentle simmer. Let bubble for 6-8 minutes, uncovered, until slightly thickened. Add water as needed if sauce is too thick.
  8. Optional: Blend sauce with an immersion blender or in a blender until smooth, then return to pan.
  9. Add seared chicken (and juices) back to sauce. Simmer gently for 8-10 minutes, stirring occasionally, until chicken is cooked through.
  10. Stir in heavy cream and honey. Simmer 2 more minutes. Taste and adjust salt as needed.
  11. Swirl in 1 tbsp butter just before serving for extra richness.
  12. Garnish with chopped cilantro and serve hot with basmati rice or naan and lime wedges.

Notes

Marinate the chicken for at least 10 minutes for tenderness; 30 minutes is even better. Sear chicken in batches for best browning. Toast spices in butter for maximum flavor. Blending the sauce gives a silky, restaurant-style finish. Adjust spice and cream to taste. Leftovers taste even better the next day and freeze well.

Nutrition

Keywords: butter chicken, easy butter chicken, creamy Indian chicken, Indian dinner, weeknight Indian recipe, homemade butter chicken, gluten-free Indian, chicken curry, quick Indian recipe, restaurant-style butter chicken

Find it online: https://yumnode.com/butter-chicken-recipe-easy-homemade-creamy-indian-dinner-in-30-minutes/