Easy Butter Chicken (Creamy Indian Chicken Curry at Home)
A rich and creamy Indian butter chicken featuring tender marinated chicken simmered in a velvety tomato-based sauce with aromatic spices, butter, and cream. A comforting homestyle curry for two, perfect served over basmati rice or with warm naan.
Marinate the chicken
In a medium bowl, combine 1 pound bite-sized chicken thigh pieces with 1/4 cup plain yogurt, 1 tablespoon lemon juice, 1 teaspoon ground turmeric, 1 teaspoon ground cumin, 1 teaspoon garam masala, 1/2 teaspoon chili powder, and 1/2 teaspoon salt. Mix well until the chicken is evenly coated. Cover and refrigerate for at least 30 minutes (or up to overnight for best results). Marinating means soaking the chicken in a seasoned mixture to add flavor and tenderness.
💡 Pro Tips:
- •Marinating for longer results in more flavorful and tender chicken.
- •Yogurt helps tenderize the chicken while adding a slight tang.
Cook the chicken
Heat 1 tablespoon vegetable oil in a large skillet or heavy-bottomed pot over medium-high heat. Remove the chicken pieces from the marinade, shaking off any excess. Add the chicken to the hot pan and cook for 5-7 minutes, turning occasionally, until the pieces are browned on all sides. The chicken does not need to be fully cooked through at this stage. Remove the chicken from the pan and set aside.
💡 Pro Tips:
- •Browning the chicken adds a caramelized flavor to the dish.
- •Do not overcrowd the pan; cook in batches if needed for better browning.
Make the sauce
In the same pan, reduce the heat to medium. Add 2 tablespoons unsalted butter and let it melt. Add the finely diced small onion and cook for 5-7 minutes, stirring occasionally, until soft and translucent (you can see through it). Add 3 cloves minced garlic and 1 tablespoon grated fresh ginger. Cook for 1 minute until fragrant (smells pleasant and aromatic). Stir in 1 teaspoon ground cumin, 1 teaspoon garam masala, 1/2 teaspoon ground coriander, 1/2 teaspoon paprika, 1/4 teaspoon ground turmeric, and 1/4 teaspoon chili powder. Cook the spices for 30 seconds, stirring constantly. Pour in 1 can crushed tomatoes. Stir well and bring to a gentle simmer (cook gently just below boiling, with small bubbles). Cook for 10 minutes, stirring occasionally, until the sauce has thickened slightly.
💡 Pro Tips:
- •Translucent means you can see through it, indicating it is soft.
- •Fragrant means it smells good and aromatic.
- •Cooking the spices briefly in fat (blooming) releases their full aroma and flavor.
Blend and finish the sauce
For a smooth sauce, use an immersion blender to blend the sauce directly in the pan until smooth. Alternatively, carefully transfer the sauce to a regular blender, blend until smooth, and pour it back into the pan. If you prefer a chunkier sauce, you can skip blending. Stir in 1/2 cup heavy cream and 1 tablespoon honey or sugar. Mix well until the sauce is a uniform creamy orange color.
💡 Pro Tips:
- •Blending creates the signature silky-smooth butter chicken sauce.
- •Be careful when blending hot liquids; allow to cool slightly or use an immersion blender.
Simmer chicken in sauce and serve
Return the browned chicken pieces to the sauce. Stir gently to coat all the chicken evenly. Simmer over medium-low heat for 8-10 minutes, or until the chicken is fully cooked through (internal temperature of 165°F / 74°C) and the sauce is rich and creamy. Taste and adjust salt or chili powder as needed. Garnish with 2 tablespoons chopped fresh cilantro. Serve immediately over steamed basmati rice or with warm naan bread.
💡 Pro Tips:
- •Simmering the chicken in the sauce allows it to absorb all the flavors.
- •Do not boil vigorously, as this can cause the cream to separate.
- Large skillet or heavy-bottomed pot
- Medium bowl (for marinating)
- Immersion blender or regular blender
- Spatula or wooden spoon
- Measuring cups
- Measuring spoons
- Knife and cutting board
- 💡For an even richer sauce, add an extra tablespoon of butter at the very end and stir until melted.
- 💡Substitute heavy cream with coconut cream for a dairy-free version (this will change the dietary tags).
- 💡Butter chicken tastes even better the next day as the flavors continue to develop. Store leftovers in an airtight container in the refrigerator for up to 3 days.
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