Creamy Easy Homemade Butter Chicken (Print Version)

Whip up creamy easy homemade butter chicken at home! This rich, comforting recipe brings Indian-inspired flavors to your kitchen, no fuss, just deliciousness.

# Recipe Info:

Prep Time: 35 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 75 minutes
Servings: 4-6 Servings
Difficulty: Intermediate
Cuisine: Indian
Dietary: Contains Dairy, Not Vegetarian/Vegan. Can be Gluten-Free (check spices).

# Ingredients:

→ Base Ingredients

01 - 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
02 - 1 (28 oz) can crushed tomatoes
03 - 1 cup heavy cream
04 - 4 tbsp unsalted butter

→ Aromatics & Spices

05 - 1 large yellow onion, finely chopped
06 - 4 cloves garlic, minced
07 - 1-inch piece fresh ginger, grated
08 - 1 tbsp garam masala
09 - 1 tsp turmeric powder
10 - 1 tsp cumin powder
11 - 1 tsp coriander powder
12 - 1 tsp Kashmiri chili powder (or paprika)
13 - 1 tsp salt (or to taste)
14 - 1 tsp sugar (or to taste)
15 - 2 tbsp vegetable oil (or ghee)

→ Finishing Touches

16 - 1/4 cup fresh cilantro, chopped, for garnish
17 - 1 tsp Kasuri Methi (dried fenugreek leaves), crushed

→ Optional Marinade

18 - 1/2 cup plain yogurt (optional, for marinating)

# Instructions:

01 - First things first, let's get that chicken soaking up some goodness! In a bowl, toss your chicken thighs with a bit of yogurt (if using), garam masala, turmeric, and salt. Mix it all up with your hands – yes, get messy! I usually let mine sit for at least 30 minutes, sometimes even a few hours if I'm planning ahead. Honestly, the longer it marinates, the more tender and flavorful it gets, but even a quick 15-minute soak helps, especially if you had an "oops, I forgot!" moment like I have.
02 - Time to get some color on that chicken! Heat a tablespoon of oil or ghee in a large pot or Dutch oven over medium-high heat. Once it’s shimmering, add your marinated chicken in a single layer, making sure not to overcrowd the pan. You want a nice sear, not a steam. Cook for about 3-4 minutes per side, until it’s beautifully golden brown. Don't worry about cooking it all the way through; it’ll finish cooking in the sauce. Remove the chicken and set it aside, leaving any delicious browned bits in the pot.
03 - In the same pot, add a bit more oil if needed, then toss in your chopped onion. Cook it down until it's soft and translucent, about 5-7 minutes. This is where the sweetness starts to develop. Then, stir in your minced garlic and grated ginger. Cook for another minute or so until they're fragrant – oh, that smell! It’s one of my favorite kitchen aromas, truly. Be careful not to burn the garlic; it can turn bitter fast.
04 - Now for the spices! Add the garam masala, cumin, coriander, and Kashmiri chili powder to the pot. Stir constantly for about 30 seconds until they become fragrant. This step, called "toasting the spices," really wakes them up! Immediately pour in the crushed tomatoes, stir well, and bring it to a gentle simmer. Let it cook for about 10-15 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors have had a chance to meld. This is where patience pays off!
05 - Carefully remove the pot from the heat. This is where we get that silky-smooth restaurant texture. Using an immersion blender, blend the sauce right in the pot until it's completely smooth. If you don't have one, carefully transfer the sauce to a regular blender (vent the lid!). Once smooth, return the pot to the stove over low heat. Stir in the butter and heavy cream until they are fully incorporated and the sauce is a beautiful, creamy orange. I always add a pinch of sugar here to balance the acidity of the tomatoes. Taste and adjust seasonings – maybe a little more salt, maybe a tiny bit more sugar.
06 - Finally, add your seared chicken back into the creamy sauce. Let it simmer gently for another 10-15 minutes, or until the chicken is cooked through and tender, soaking up all that incredible flavor. This is where the magic happens, honestly. The sauce will thicken around the chicken, becoming even more luxurious. Just before serving, stir in the crushed kasuri methi and garnish generously with fresh cilantro. Serve hot with rice, naan, or whatever makes your heart happy!

# Notes:

01 - Don't rush the sauce simmer; that's where all the flavors truly deepen and marry. Trust the process, even if it feels slow.
02 - This butter chicken is even better the next day! Store in an airtight container for up to 3-4 days in the fridge.
03 - If you're out of heavy cream, full-fat coconut milk can work, but it will slightly change the flavor profile.
04 - Serve with warm naan bread for scooping up every last drop of that amazing sauce - it's a must!

# Equipment Needed:

01 - Large pot or Dutch oven
02 - immersion blender (or regular blender)
03 - cutting board
04 - sharp knife
05 - measuring spoons and cups

# Nutrition (Per Serving):

Calories: Approx. 550-650 per serving
Total Fat: Approx. 40-50g
Total Carbohydrate: Approx. 20-30g
Protein: Approx. 30-40g

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