Description

Quick & Easy Homemade Butter Chicken – Your Weeknight Hero

Tender chicken in a creamy, aromatic tomato sauce, ready in about 30 minutes. This is the weeknight-friendly version of the classic Indian favorite—rich, flavorful, and totally homemade.

Ingredients

Scale

Chicken & Sear:

1½ lbs boneless chicken thighs or breasts, cut into bite-sized pieces
2 tbsp butter
1 tbsp oil

Aromatic Base:

1 onion, finely chopped
2 cloves garlic, minced
1 tbsp fresh grated ginger

Spice Blend:

1½ tsp garam masala
1 tsp ground cumin
1 tsp paprika
½ tsp turmeric
1 tsp salt

Sauce:

1 (15 oz) can tomato sauce or crushed tomatoes
¾ cup heavy cream (or full-fat coconut milk for dairy-free)

Optional Garnish:

Chopped cilantro

Instructions

1. Sear the Chicken

Heat 1 tbsp oil in a large skillet over medium-high heat.
Add chicken in a single layer (don’t crowd the pan) and sear until golden-brown, about 3–4 minutes per side.
Remove chicken and set aside.

2. Sauté the Aromatics

Reduce heat to medium. Melt 2 tbsp butter in the same pan.
Cook onion for 4–5 minutes until soft and translucent.
Add garlic and ginger; cook 1 minute until fragrant.

3. Bloom the Spices

Add garam masala, cumin, paprika, turmeric, and salt. Stir constantly for 30 seconds to toast the spices and release their aroma.

4. Simmer the Sauce

Pour in the tomato sauce and scrape up browned bits from the pan.
Return chicken (with juices) to the skillet.
Cover and simmer 10–12 minutes until chicken is cooked through and tender.

5. Add the Cream

Turn heat to low. Stir in heavy cream off the direct heat to avoid curdling.
Simmer gently 2–3 minutes until sauce is rich and creamy. Adjust salt if needed.

6. Serve

Spoon over steamed basmati rice. Serve with warm naan and a sprinkle of cilantro.
Optional: a side salad or quick-pickled onions for contrast.

Notes

Tangy Sauce? Balance with ¼ tsp sugar or a drizzle of honey.
Make Ahead: Refrigerate cooked butter chicken up to 3 days; reheats beautifully.
Curdled Sauce: If cream splits, whisk in 1 tbsp hot water off heat, or blend with immersion blender.

Nutrition

Calories: 420kcal per Serving
Fat: 28g
Carbohydrates: 10g
Protein: 30g