The Best Indian Butter Chicken at Home | YumAndJoy

The Best Indian Butter Chicken at Home

This Indian Butter Chicken is a flavorful and creamy dish that’s easy to make at home in just 30 minutes! With tender chicken simmered in a rich tomato and cream sauce spiced with garam masala, cumin, and chili powder, this recipe brings authentic flavors to your dinner table.

Why You’ll Love This Recipe

  • Quick and easy, ready in just 30 minutes.
  • Packed with bold, authentic Indian flavors.
  • Creamy, rich, and comforting — perfect for a cozy dinner.
  • Naturally gluten-free.
  • Pairs beautifully with rice or naan for a complete meal.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

  • 1 1/2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon vegetable oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 4 tablespoons tomato paste
  • 1 teaspoon garam masala
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon chili powder
  • 1 tablespoon butter
  • 1 cup heavy cream

Directions

Step 1: Cook the Chicken

  1. Heat the Oil: In a large skillet or pan, heat the vegetable oil over medium-high heat.
  2. Sear the Chicken: Add the chicken pieces and cook for 4–5 minutes, or until lightly browned on all sides. Remove the chicken from the skillet and set aside.

Step 2: Prepare the Sauce

  1. Cook the Aromatics: In the same skillet, add the butter, onion, garlic, and ginger. Sauté for 3–4 minutes, or until the onion is softened and fragrant.
  2. Add the Spices: Stir in garam masala, cumin, chili powder, salt, and black pepper. Cook for 1 minute to toast the spices and release their flavors.
  3. Incorporate Tomato Paste: Add the tomato paste to the skillet and cook for 2 minutes, stirring frequently.

Step 3: Simmer the Chicken

  1. Add Cream and Chicken: Stir in the heavy cream until the sauce is smooth and creamy. Return the chicken to the skillet, stirring to coat it in the sauce.
  2. Simmer: Reduce the heat to low and let the chicken simmer in the sauce for 8–10 minutes, or until fully cooked and tender.

Step 4: Serve

  1. Garnish and Serve: Garnish with fresh cilantro if desired. Serve hot with steamed basmati rice, naan, or roti.

Servings and Timing

  • Servings: 4
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes

Variations

  • Spicy Butter Chicken: Increase the chili powder or add a pinch of cayenne for extra heat.
  • Vegan Option: Substitute chicken with tofu or chickpeas and use coconut cream instead of heavy cream.
  • Yogurt Marinade: Marinate the chicken in yogurt and spices for 30 minutes before cooking for even more flavor.
  • Nutty Addition: Stir in a tablespoon of ground cashews or almond flour for added richness.
  • Lighter Version: Use half-and-half instead of heavy cream.

Storage/Reheating

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat gently on the stovetop over low heat, adding a splash of water or cream if needed.
  • Freezing: Freeze the cooked butter chicken in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.

FAQs

1. Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and add extra juiciness to the dish.

2. What’s the best substitute for heavy cream?

Coconut cream, half-and-half, or cashew cream are great substitutes for heavy cream.

3. Is butter chicken spicy?

It’s mildly spiced but not overly hot. Adjust the chili powder to your heat preference.

4. What can I use instead of garam masala?

A blend of ground coriander, cumin, cardamom, and cinnamon can be used if garam masala isn’t available.

5. Can I make this dish ahead of time?

Yes, butter chicken tastes even better the next day as the flavors meld. Store in the fridge and reheat before serving.

6. What pairs well with butter chicken?

Serve with basmati rice, naan, roti, or even quinoa for a complete meal.

7. How do I prevent the chicken from drying out?

Avoid overcooking and cut the chicken into even pieces for consistent cooking.

8. Can I use canned tomatoes instead of tomato paste?

Yes, but reduce the amount of cream slightly to balance the additional liquid.

9. Is this recipe kid-friendly?

Absolutely! Its mild flavor makes it suitable for kids. Reduce the chili powder further if needed.

10. How do I thicken the sauce?

Simmer the sauce longer, or stir in a slurry made with 1 teaspoon of cornstarch and 2 teaspoons of water.

Conclusion

The Best Indian Butter Chicken at Home is a flavorful, creamy, and comforting dish that’s surprisingly easy to make. With its rich tomato and cream sauce spiced to perfection, this recipe will quickly become a family favorite. Serve with naan or rice and enjoy an authentic Indian meal right from your kitchen!

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The Best Indian Butter Chicken at Home

The Best Indian Butter Chicken at Home


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  • Author: asma
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

Bring the flavors of your favorite Indian restaurant to your kitchen with this easy Indian Butter Chicken recipe! Made with garam masala, garlic, and a creamy tomato-based sauce, this bold and delicious dish is gluten-free and ready in just 30 minutes. Perfect for weeknight dinners!


Ingredients

Units Scale

Meat:

  • 1 1/2 lbs boneless, skinless chicken breasts (cut into bite-sized pieces)

Produce:

  • 2 cloves garlic (minced)
  • 1 tsp fresh ginger (grated)
  • 1 medium onion (finely chopped)

Canned Goods:

  • 4 tbsp tomato paste

Baking & Spices:

  • 1 tbsp garam masala
  • 1 tsp cumin
  • 1 tsp chili powder (adjust for spice preference)
  • 1/4 tsp black pepper
  • 1 tsp salt

Oils & Vinegars:

  • 1 tbsp vegetable oil

Dairy:

  • 1 tbsp butter
  • 1 cup heavy cream

Instructions

Cook the Chicken:

  1. Season and Sear:
    • Heat vegetable oil in a large skillet over medium-high heat. Add the chicken pieces, season with salt and black pepper, and cook for 5–6 minutes, or until lightly browned. Remove from the skillet and set aside.

Make the Sauce:

  1. Sauté Aromatics:
    • In the same skillet, melt the butter over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened. Stir in the garlic and ginger and cook for 1 minute until fragrant.
  2. Add Spices and Tomato Paste:
    • Sprinkle the garam masala, cumin, and chili powder over the onions. Stir well to toast the spices, then add the tomato paste and cook for 2 minutes to deepen the flavor.
  3. Simmer with Cream:
    • Pour in the heavy cream, stirring to combine with the tomato paste and spices. Let the sauce simmer gently for 3–4 minutes, until slightly thickened.

Combine and Finish:

  1. Return the Chicken:
    • Add the browned chicken back to the skillet. Stir to coat the chicken in the sauce. Simmer for 5–7 minutes, or until the chicken is cooked through and the flavors are well combined.
  2. Adjust Seasoning:
    • Taste the sauce and adjust salt or spice levels as needed.

Serve:

  1. Plate and Garnish:
    • Serve the butter chicken over basmati rice or with warm naan bread. Garnish with chopped cilantro if desired.

Notes

  • Substitute chicken breasts with chicken thighs for a juicier result.
  • For a dairy-free version, use coconut cream instead of heavy cream and coconut oil instead of butter.
  • Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Indian
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