If you’re craving something delicious and full of warm spice, this butter chicken is one of those meals that just delivers! It’s creamy, aromatic, and has the kind of depth that makes you want to scoop up every last drop with naan.

This is my take on the classic Indian butter chicken. It’s a simple recipe, yet packed with deep, savory flavors. You get that perfect balance of rich, creamy sauce and perfectly cooked chicken in one dish. It is so good!

Trust me, once your try this, you’ll be hooked!

For the Marinade

You can use boneless skinless chicken thighs or breasts depending on your preference. Simply cut the chicken into bite size chunks. The chicken will be marinated in a mix of yogurt or sour cream, minced garlic, fresh or ground ginger, garam masala, turmeric, chili powder, coriander, and salt.

Note: You can definitely cook the chicken right away – but if you have extra time marinate for at least 1-2 hours. This will give the chicken more flavor!

Cooking the Chicken

Start by heating some ghee or butter in a large pan over medium heat. Once the pan is nice and hot, add the marinated chicken. Cook for about 5-7 minutes, mixing the chicken often. Once the chicken is cooked, transfer to a separate bowl and set aside.

Now, keep that flavorful pan – don’t clean it! The little brown bits and the flavor left from the chicken will add even more flavor to your sauce. We’re about to use that same pan to create a creamy sauce base.

For the Butter Chicken Sauce

In the same pan used to cook the chicken, start by melting butter or ghee. Add the diced onions, minced garlic, and freshly minced or ground ginger. Sauté until the onions are soft and translucent. Once that’s done stir in the diced tomatoes, tomato paste, and your spices – chili powder, coriander, garam masala, and turmeric. Let the mixture cook down as the tomatoes begin to soften. Once the tomatoes have cooked down a bit, pour in the heavy cream, stirring until it’s fully combined.

Now, to create that silky texture, use an immersion blender to blend the mixture until it is completely smooth! This step will give you a luscious, velvety sauce that coats the chicken perfectly.

Finish the Dish

Now that the sauce is done, add the cooked chicken to the pan and coat it in the sauce. Let it simmer for about 10-15 minutes on medium low heat. This will allow all the ingredients to meld together and will warm it all up! Make sure to give it a stir occasionally.

NOTE: If you find the sauce is too thick for your liking, you can easily adjust it by adding water or additional cream till you reach your desired consistency.

Serve and Enjoy!

Serve your creamy butter chicken over a bed of fluffy white rice or with warm naan to soak up that rich sauce. For an extra touch, garnish with chopped cilantro and a drizzle of cream. This butter chicken is perfect for dinner with family or friends (or let’s be real, all for yourself).

FAQ: Easy Butter Chicken Recipe

1. Can I make this butter chicken ahead of time? Absolutely! Just store it in an airtight container and reheat thoroughly when you’re ready to serve.
2. What should I serve with butter chicken? It is traditionally served with basmati rice or naan to soak up that delicious sauce. You can also serve it with whatever your heart desires.
3. What can I substitute for Heavy Cream? You can use half-and-half, the texture may be slightly different but it is still just as delicious!
4. Can I use oil instead of butter? Yes, you can substitute vegetable oil for the butter/ghee. The butter is often used and adds to the flavor of the dish, but if you don’t have any on hand or prefer to use oil that is completely fine.

This butter chicken recipe isn’t traditional by any means – but it is my take on a classic Indian dish and it is really good. It’s a no-fuss, flavorful dish that comes together and gives you a rich, creamy taste! Perfect for weeknights in or whenever you are looking for a dish to impress!