Easy Indian Butter Chicken Recipe

This Easy Indian Butter Chicken Recipe delivers restaurant-quality flavor right at home. Skip the takeout and whip up this creamy, delicious Easy Indian Butter Chicken Recipe in less than 30 minutes!

There is something incredibly comforting about a warm bowl of curry, and this recipe gives you all that deep, slow-simmered flavor without making you stand over a stove for hours.

Here is how you can make this foolproof, crowd-pleasing favorite in your own kitchen.

Prep time: 15 mins | Cook time: 20 mins | Servings: 4

Ingredients

For the Chicken Marinade:

• 1.5 lbs (700g): Boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

• 1/2 cup: Plain yogurt (Greek yogurt works great here)

• 1 tbsp: Lemon juice

• 1 tbsp: Garam masala

• 1 tsp: Ground cumin

• 1 tsp: Turmeric

• 1 tsp: Chili powder (or Kashmiri chili for a brighter red color)

• 1 tbsp: Garlic, minced

• 1 tbsp: Fresh ginger, grated

For the Creamy Sauce:

• 2 tbsp: Ghee or butter (divided)

• 1 large: Onion, finely chopped

• 1 tbsp: Garlic, minced

• 1 tbsp: Fresh ginger, grated

• 1 tsp: Cumin

• 1 tsp: Garam masala

• 1 can (14 oz / 400g): Tomato puree or crushed tomatoes

• 1 cup: Heavy cream (or full-fat coconut milk for a dairy-free twist)

• 1 tbsp: Sugar (optional, to balance the acidity of the tomatoes)

• Salt and pepper: To taste

Step-by-Step Instructions

1. Marinate the Chicken

In a large bowl, combine all the marinade ingredients: yogurt, lemon juice, garlic, ginger, and spices. Toss in your chicken pieces until they are completely coated. If you are in a rush, 15 minutes of marinating will do, but letting it sit in the fridge for an hour (or even overnight) makes it incredibly tender.

2. Sear the Chicken

Heat one tablespoon of oil or butter in a large skillet or pan over medium-high heat. Add the chicken pieces in batches so you don't crowd the pan. Cook for about 3–4 minutes on each side until they get a nice, golden-brown char. Note: The chicken doesn't need to be cooked all the way through yet; it will finish cooking in the sauce. Remove the chicken from the pan and set it aside on a plate.

3. Build the Sauce Base

In the same skillet, melt another tablespoon of butter over medium heat. Throw in the chopped onions and cook for about 5–6 minutes until they are soft and translucent. Stir in the minced garlic and grated ginger, cooking for another minute until your kitchen smells amazing. Add the remaining cumin and garam masala, letting the spices toast for about 30 seconds.

4. Simmer the Tomatoes

Pour in the tomato puree and let it simmer for about 10 minutes, stirring occasionally, until the sauce thickens slightly and darkens in color. If you prefer a completely silky-smooth sauce, you can carefully pour this mixture into a blender and blitz it until smooth before returning it to the pan.

5. Bring it All Together

Reduce the heat to low. Stir in the heavy cream and the sugar. Bring the chicken (and any juices left on the plate) back into the skillet. Let everything simmer gently together for another 8–10 minutes until the chicken is cooked through and the sauce is rich and velvety. Season with salt and pepper to taste.

How to Serve

Garnish with a handful of freshly chopped cilantro. Serve it hot alongside a steaming mound of basmati rice and plenty of warm garlic naan to scoop up every last drop of that incredible sauce!