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Creamy homemade butter chicken in a skillet, served with basmati rice and fresh cilantro.
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Homemade Butter Chicken

Make authentic, creamy Butter Chicken at home in just 30 minutes! This easy recipe features tender, marinated chicken simmered in a rich, velvety tomato-cream sauce infused with warm spices like garam masala and cumin.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner, Main Course
Cuisine: Indian
Keyword: creamy chicken curry, easy butter chicken recipe, homemade butter chicken, indian butter chicken, weeknight dinner
Servings: 4 servings
Calories: 480kcal
Author: Angela

Equipment

  • Large Skillet or Dutch Oven
  • Mixing Bowl
  • Wooden Spoon

Ingredients

  • 1.5 lbs boneless, skinless chicken thighs, cubed
  • 0.5 cup plain Greek yogurt
  • 1 tbsp lemon juice
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp turmeric
  • 2 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 1 tsp salt
  • 3 tbsp butter or ghee
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp garam masala
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 0.5 tsp cayenne pepper (adjust to taste)
  • 1 can (14 oz) tomato sauce or crushed tomatoes
  • 1 cup heavy cream
  • 1 tsp sugar or honey
  • 0.25 cup fresh cilantro, chopped

Instructions

  • Combine cubed chicken with yogurt, lemon juice, 2 tsp garam masala, 1 tsp cumin, paprika, turmeric, 2 cloves garlic, 1-inch ginger, and salt. Mix well and marinate for 15+ minutes.
  • Heat 1 tbsp butter in a large skillet. Cook marinated chicken until browned and cooked through, 5-7 minutes. Remove and set aside.
  • In the same skillet, melt remaining butter. Sauté chopped onion until soft. Add 3 cloves garlic and 1 tbsp ginger; cook 1 minute.
  • Add 1 tbsp garam masala, 1 tsp cumin, paprika, and cayenne to the skillet. Stir constantly for 30-60 seconds until very fragrant.
  • Pour in tomato sauce and sugar. Simmer for 5-7 minutes until slightly thickened.
  • Reduce heat to low. Stir in heavy cream. Add cooked chicken back to the skillet and simmer for 5 minutes. Garnish with cilantro and serve.

Notes

Pro Tips: For maximum tenderness and flavor, marinate the chicken for at least 1 hour, or ideally overnight. The key to deep, authentic flavor is toasting the ground spices (garam masala, cumin) in the butter for 30-60 seconds before adding liquids—this process, called 'blooming,' unlocks their full aroma. For a signature restaurant touch, stir in ½ teaspoon of crushed dried fenugreek leaves (kasoori methi) at the very end. If your sauce is too thin, simmer it uncovered for a few extra minutes; if it's too thick, thin it with a splash of water or cream. For a dairy-free version that's just as rich, use full-fat coconut milk instead of heavy cream.