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Easy Homemade Butter Chicken (20-Minute Dinner) Recipe

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4.7 from 67 reviews

This easy homemade Butter Chicken recipe delivers rich and creamy Indian flavors in just 20 minutes, perfect for busy weeknights. Tender bite-sized chicken thighs are marinated in spices and yogurt, then cooked in a luscious tomato-based buttery sauce with garam masala and cream. Served with fresh cilantro and optional toasted cashews, this dish is a comforting crowd-pleaser that requires minimal preparation and cooks quickly on the stovetop.

Ingredients

Scale

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

  1. Marinate the Chicken: In a bowl, combine the bite-sized chicken thighs with yogurt, garam masala, turmeric, cumin, chili powder, and salt. Mix well to coat all the pieces evenly. Set aside for at least 10 minutes to allow the flavors to penetrate the meat.
  2. Sauté Aromatics: Heat 1 tablespoon of unsalted butter in a large skillet over medium heat. Add the finely chopped onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and grated ginger and sauté for another minute until fragrant.
  3. Cook the Chicken: Add the marinated chicken pieces to the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides and mostly cooked through.
  4. Add the Tomato Base: Pour in the tomato puree along with garam masala, smoked paprika (if using), sugar, and a pinch of salt and black pepper. Stir well to combine all ingredients. Reduce the heat to low and let the sauce simmer gently for about 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
  5. Finish with Cream and Butter: Stir in the heavy cream and remaining 1 tablespoon of butter. Cook for an additional 2 minutes on low heat, stirring frequently, until the sauce is rich and creamy and the chicken is fully cooked through.
  6. Garnish and Serve: Remove from heat and garnish with freshly chopped cilantro, a drizzle of extra butter or cream if desired, and toasted cashews for added texture and flavor. Serve hot with basmati rice or naan bread for a complete meal.

Notes

  • Use chicken thighs for more tender and flavorful results compared to chicken breast.
  • For a dairy-free option, substitute yogurt with coconut yogurt and heavy cream with coconut cream.
  • Adjust chili powder to control the spice level; use paprika for a milder sauce.
  • Marinating for at least 10 minutes enhances flavor but can be extended to 1 hour for deeper taste.
  • Serve with steamed basmati rice or warm naan to soak up the delicious sauce.
  • Toasted cashews add a nice crunch but can be omitted if you have nut allergies.

Find it online: https://amandafood.com/easy-homemade-butter-chicken-20-minute-dinner-recipe/