Easy 20-Minute Butter Chicken Recipe
This easy homemade Butter Chicken recipe is perfect for busy weeknight dinners, delivering rich, creamy, and flavorful Indian comfort food in just 20 minutes. Tender chicken thighs are marinated with spices and yogurt, then simmered in a buttery tomato sauce with garlic, ginger, and cream, creating a deliciously satisfying meal that pairs beautifully with rice or naan.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
Ingredients
Scale
Chicken Marinade
- 1 1/2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp plain yogurt (Greek or non-dairy yogurt can be used)
- 1 tsp garam masala
- 1/2 tsp ground turmeric
- 1/2 tsp ground cumin
- 1/2 tsp chili powder (or paprika for milder flavor)
- 1/2 tsp salt
Sauce
- 2 tbsp unsalted butter, divided
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
- 1 1/2 cups tomato puree or passata
- 1/2 cup heavy cream (or coconut cream for dairy-free)
- 1 tsp garam masala
- 1 tsp smoked paprika (optional)
- 1/2 tsp sugar
- Salt and black pepper, to taste
Garnish (Optional)
- Fresh cilantro, chopped
- Extra butter or cream drizzle
- Toasted cashews
Instructions
- Marinate the Chicken: In a bowl, mix the chicken pieces with plain yogurt, 1 tsp garam masala, turmeric, cumin, chili powder, and salt. Let it marinate for at least 10 minutes to allow the spices to infuse the chicken.
- Start the Sauce: Heat 1 tablespoon of unsalted butter in a large skillet over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 4-5 minutes. Then add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
- Cook the Chicken: Add the marinated chicken to the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken starts to brown and is nearly cooked through.
- Add Tomato Puree and Spices: Pour in the tomato puree or passata, then stir in 1 tsp garam masala, smoked paprika if using, and 1/2 tsp sugar. Season with salt and black pepper to taste. Reduce the heat to low and let the mixture simmer gently for about 5 minutes to develop the flavors and thicken the sauce.
- Finish with Cream and Butter: Stir in the heavy cream (or coconut cream) and the remaining 1 tablespoon of butter. Simmer for another 2-3 minutes until the sauce is creamy and heated through, making sure the chicken is fully cooked. Adjust seasoning if needed.
- Garnish and Serve: Remove from heat, garnish with chopped fresh cilantro, toasted cashews, and optionally drizzle some extra butter or cream on top. Serve hot with basmati rice or warm naan bread for a complete meal.
Notes
- Use boneless skinless chicken thighs for the best texture and flavor; chicken breast can be used but may be less tender.
- For a dairy-free version, substitute yogurt with non-dairy yogurt and cream with coconut cream.
- Adjust chili powder according to your heat preference.
- Marinating for longer (up to 2 hours) can enhance flavor, but it’s optional.
- To make this gluten free, ensure the tomato puree and other ingredients do not contain additives with gluten.
- Serve with steamed basmati rice or warm naan for an authentic experience.
Keywords: Butter Chicken, Indian Chicken Curry, Easy Dinner, Weeknight Meal, Creamy Chicken Curry
Find it online: https://mjrecipe.com/easy-20-minute-butter-chicken-recipe/