Butter chicken is a rich and creamy Indian dish that has become a favorite in households worldwide. This recipe is made with tender chicken pieces simmered in a spiced tomato sauce and finished with heavy cream, offering a burst of delicious flavors in every bite. Whether paired with rice or naan, it makes for an irresistible meal that’s both comforting and full of flavor.
Ingredients
1 lb (450g) boneless chicken breast, cut into bite-sized pieces
2 tablespoons butter
1 onion, finely chopped
3 cloves garlic, minced
1 tablespoon grated ginger
1 tablespoon garam masala
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon chili powder
1/2 teaspoon ground cinnamon
1/2 cup tomato puree
1/2 cup heavy cream
1/4 cup water (optional)
Salt to taste
Fresh cilantro, chopped (for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
I start by heating the butter in a large skillet over medium heat. Once the butter is melted, I add the chopped onion and cook it for 3-4 minutes, or until softened.
Next, I add the minced garlic and grated ginger and sauté them for another minute, allowing the fragrant aromas to fill the kitchen.
I then stir in the garam masala, cumin, turmeric, chili powder, and cinnamon. I let the spices cook for 1-2 minutes to allow them to toast and release their flavors.
I add the chicken pieces to the skillet, cooking them for 5-7 minutes, until they are lightly browned on all sides.
Once the chicken is browned, I pour in the tomato puree and mix everything together. I let the sauce simmer for 5-7 minutes, allowing it to thicken.
To make the sauce creamy, I add the heavy cream and stir it in. If the sauce seems too thick, I add a little water to adjust the consistency.
I season it with salt to taste and let it cook for another 5 minutes, giving the flavors a chance to meld together.
Finally, I garnish the butter chicken with fresh cilantro and serve it hot with rice or naan.
Servings and Timing
Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Variations
If I want to mix things up, I can make a few adjustments:
Spicier version: Add more chili powder or include fresh green chilies for a spicier kick.
Vegetarian option: Swap the chicken for paneer or vegetables like cauliflower and peas to make a vegetarian butter “chicken.”
Lighter version: Use half-and-half instead of heavy cream to reduce the fat content.
Herb addition: I can experiment by adding a little fenugreek leaves (kasuri methi) for a more authentic flavor.
Storage/Reheating
I like to store any leftovers in an airtight container in the refrigerator. The butter chicken will last for 3-4 days. When reheating, I simply warm it up on the stove over low heat, adding a little water if the sauce has thickened too much. You can also microwave it in intervals, stirring occasionally to ensure even heating.
FAQs
Can I use chicken thighs instead of chicken breast?
Yes, chicken thighs work great in butter chicken! They will make the dish even more juicy and tender, though the cooking time may vary slightly.
Can I make butter chicken in advance?
Absolutely! In fact, butter chicken often tastes even better the next day once the flavors have had time to meld. Just make sure to store it properly in an airtight container.
Can I make this dish spicier?
Yes, you can adjust the heat by adding more chili powder or even fresh green chilies. The spice level is completely customizable based on your preferences.
Can I freeze butter chicken?
Yes, butter chicken freezes well. Store it in an airtight container and freeze for up to 3 months. When ready to eat, thaw it overnight in the fridge and reheat gently on the stove.
Is there a dairy-free option for this recipe?
To make butter chicken dairy-free, I can substitute the heavy cream with coconut cream and use dairy-free butter.
Conclusion
Butter chicken is a truly delightful dish that combines creamy, aromatic flavors with tender chicken. It’s easy to make and incredibly satisfying, making it a perfect meal for any occasion. I love the versatility of this dish—whether I stick to the traditional recipe or try a few variations, it’s always a hit. Whether paired with naan or rice, this butter chicken is sure to become a family favorite.
Recipe:
Print
Butter Chicken
Butter Chicken is a rich, creamy, and flavorful Indian dish made with tender chicken simmered in a spiced tomato sauce, finished with heavy cream. It’s the perfect dish for pairing with warm naan or fluffy rice. With ingredients like garam masala, cumin, and cinnamon, this comforting meal is a favorite worldwide. Whether you’re making it for a special occasion or a weeknight dinner, Butter Chicken will always be a crowd-pleaser. Try this easy-to-follow recipe to experience a taste of India in your home.
- Total Time: 30 minutes
- Yield: 4 servings
Ingredients
1 lb (450g) boneless chicken breast, cut into bite-sized pieces
2 tablespoons butter
1 onion, finely chopped
3 cloves garlic, minced
1 tablespoon grated ginger
1 tablespoon garam masala
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon chili powder
1/2 teaspoon ground cinnamon
1/2 cup tomato puree
1/2 cup heavy cream
1/4 cup water (optional)
Salt to taste
Fresh cilantro, chopped (for garnish)
Instructions
-
Cook Onion & Spices: Heat butter in a large skillet over medium heat. Add chopped onion and cook for 3-4 minutes until softened. Add garlic and ginger, cooking for another minute. Stir in garam masala, cumin, turmeric, chili powder, and cinnamon for 1-2 minutes to toast the spices.
-
Cook Chicken: Add chicken pieces to the skillet and cook for 5-7 minutes, browning all sides.
-
Simmer Sauce: Add tomato puree and simmer for 5-7 minutes until the sauce thickens.
-
Add Cream: Pour in heavy cream and stir. If the sauce is too thick, add water to adjust the consistency.
-
Final Seasoning: Season with salt and cook for another 5 minutes to allow the flavors to meld.
-
Garnish & Serve: Garnish with fresh cilantro and serve hot with rice or naan.
Notes
Variations:
Spicier: Increase chili powder or add fresh green chilies.
Vegetarian: Swap chicken for paneer or vegetables like cauliflower and peas.
Lighter: Use half-and-half instead of heavy cream for a reduced-fat version.
Add fenugreek leaves (kasuri methi) for more authentic flavor.
Storage/Reheating: Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat on the stove over low heat, adding a little water if necessary. Can also be microwaved in intervals.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten Free
Nutrition
- Serving Size: 4 servings
- Calories: 320 kcal
