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Quick & Easy Homemade Restaurant-Style Creamy Butter Chicken

Close-up of rich, orange-hued butter chicken pieces generously topped with fresh cilantro in a white bowl.
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Make rich, creamy, restaurant-quality Butter Chicken at home without spending hours cooking. This recipe delivers authentic flavor perfect for a satisfying weeknight Indian dinner.

Ingredients

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  • 2 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 tablespoon vegetable oil
  • 1 cup plain whole milk yogurt
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1 teaspoon paprika
  • 1 tablespoon minced ginger
  • 1 tablespoon minced garlic
  • 1 (28 ounce) can crushed tomatoes
  • 1 cup heavy cream
  • 4 tablespoons unsalted butter
  • 1 teaspoon sugar (optional, for balance)
  • Fresh cilantro, chopped, for garnish

Instructions

  1. In a bowl, combine the chicken pieces, yogurt, lemon juice, salt, turmeric, cumin, coriander, garam masala, and paprika. Mix well to coat the chicken. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
  2. Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the marinated chicken in a single layer (work in batches if necessary) and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set it aside.
  3. Reduce the heat to medium. Add the minced ginger and garlic to the same skillet and cook for 1 minute until fragrant.
  4. Pour in the crushed tomatoes. Bring the sauce to a simmer, scraping up any browned bits from the bottom of the pan. Cook for 5 minutes, allowing the sauce to thicken slightly.
  5. Stir in the heavy cream and butter until the butter is completely melted and the sauce is smooth and creamy. If the sauce tastes too acidic, stir in the optional sugar.
  6. Return the cooked chicken to the skillet. Simmer gently for 10-15 minutes, or until the chicken is cooked through and tender, and the sauce has coated the chicken well.
  7. Taste the sauce and adjust salt or garam masala as needed.
  8. Serve your creamy butter chicken hot, garnished with fresh cilantro. This dish pairs well with naan or basmati rice.

Notes

  • For a smoother sauce, you can blend the tomato mixture after step 4 using an immersion blender before adding the cream and chicken back in.
  • Use chicken thighs for extra tender results, as they handle longer simmering better than breasts.
  • If you want a deeper flavor, briefly sear the marinated chicken pieces in a hot pan until they have some char before adding them to the sauce.

Nutrition

Find it online: https://chefsily.com/butter-chicken-quick-easy-homemade-recipe/