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Irresistible Butter Chicken Recipe Ready in 45 Minutes

butter chicken recipe
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A classic Indian-inspired butter chicken recipe with tender marinated chicken in a creamy tomato sauce, served with basmati rice and garlic naan.

Ingredients

Scale
  • 1 1/2 lb boneless, skinless chicken thighs (or breasts), cut into bite-size pieces
  • 1/2 cup plain Greek yogurt
  • 1 tbsp lemon juice
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 1/2 tsp garam masala
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp paprika (or Kashmiri chili powder for color)
  • 1 tsp salt
  • 1 tbsp oil (for cooking)
  • 3 tbsp unsalted butter
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 1/2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric
  • 1 tsp paprika (or Kashmiri chili powder)
  • 1 (15 oz) can tomato sauce (or crushed tomatoes blended smooth)
  • 1/2 cup heavy cream (or half-and-half)
  • 1 tsp sugar or honey (optional, to balance acidity)
  • Salt & black pepper, to taste
  • 1 tbsp chopped cilantro (for topping)
  • Cooked basmati rice
  • Garlic naan (store-bought or homemade)

Instructions

  1. Marinate the chicken: In a bowl, mix yogurt, lemon juice, garlic, ginger, garam masala, turmeric, cumin, paprika, and salt. Toss in chicken. Marinate 15–30 minutes (or up to overnight).
  2. Cook the chicken: Heat 1 tbsp oil in a skillet over medium-high heat. Add chicken and sear 6–8 minutes, turning until browned and cooked through. Remove to a plate.
  3. Start the sauce: In the same pan, melt butter. Add onion and cook 4–5 minutes until soft. Stir in garlic and ginger for 30 seconds.
  4. Bloom spices: Add garam masala, cumin, coriander, turmeric, and paprika. Stir 20–30 seconds until fragrant.
  5. Simmer: Pour in tomato sauce. Simmer 8–10 minutes, stirring occasionally, until slightly thickened.
  6. Make it creamy: Lower heat and stir in heavy cream (and sugar/honey if using). Season with salt and pepper.
  7. Finish: Add chicken back to the sauce and simmer 3–5 minutes until coated and warmed through.
  8. Serve: Spoon over basmati rice, sprinkle with cilantro, and serve with warm garlic naan.

Notes

  • Marinate chicken up to 24 hours for deeper flavor.
  • Sauce keeps well and can be refrigerated for up to 4 days.
  • Freeze butter chicken (without rice/naan) for up to 2 months.

Nutrition

Keywords: butter chicken recipe, indian butter chicken, butter chicken with rice, easy indian dinner, garlic naan, weeknight curry recipe

Find it online: https://jessicarecipe.com/butter-chicken-recipe-easy-indian-dinner/