Creamy Homemade Butter Chicken

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Creamy Homemade Butter Chicken

If you love rich, flavorful, restaurant-style Indian food but want to make it easily at home, this Butter Chicken is exactly the recipe to keep on hand. Tender chicken simmered in a silky tomato and cream sauce, infused with warm spices, garlic, ginger, and just the right balance of heat and richness. The result is a comforting, aromatic dish that tastes like it took hours to prepare, yet comes together quickly enough for a weeknight dinner.

Unlike more traditional versions, this recipe does not require marinating the chicken beforehand, making it ideal for last-minute cooking. However, it still delivers all the deep flavor and irresistible creaminess that Butter Chicken is known for.

Serve it with warm naan bread, homemade flatbread, or steamed basmati rice to help soak up every drop of the sauce.

Why You’ll Love This Recipe

  • Ready in under one hour
  • Silky and comforting curry with deep flavor
  • No marinating required
  • Simple, accessible ingredients
  • Better than take-out quality

Ingredients

For the Chicken

  • 2 tablespoons butter
  • 700 g boneless skinless chicken thighs, cut into bite-sized pieces
  • Salt to taste

For the Sauce

  • 2 tablespoons butter
  • 1 medium onion, finely chopped
  • 4 garlic cloves, minced
  • 1 tablespoon freshly grated ginger
  • 2 teaspoons garam masala
  • 1 teaspoon smoked paprika
  • 1 teaspoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt, or to taste
  • 2 tablespoons tomato paste
  • 1 can tomato sauce (about 400 g)
  • 1 cup heavy cream
  • Fresh cilantro, chopped (optional, for topping)

Instructions

Step 1: Brown the Chicken

  1. Heat 2 tablespoons of butter in a large deep skillet over medium-high heat.
  2. Add the chicken pieces and sprinkle lightly with salt.
  3. Cook until the chicken is browned on all sides. It does not need to be fully cooked through at this stage.
  4. Remove the chicken from the pan and set aside.

Step 2: Build the Sauce

  1. In the same skillet, add the remaining butter.
  2. Stir in the onion and cook for 4 to 5 minutes, or until softened and lightly golden.
  3. Add garlic and ginger, cooking for 1 minute until fragrant.
  4. Stir in the garam masala, smoked paprika, curry powder, cumin, and salt.
  5. Cook the spices for 30 seconds to bring out their flavor.
  6. Add the tomato paste and mix well before pouring in the tomato sauce. Stir to combine.

Step 3: Simmer and Finish

  1. Return the browned chicken and any collected juices to the pan.
  2. Reduce the heat to low and let everything simmer gently for about 20 minutes.
  3. Stir in the cream and let the sauce thicken slightly for 5 more minutes.
  4. Taste and adjust seasoning if needed.

Serving Suggestions

Serve warm over basmati rice or saffron rice, and garnish with fresh cilantro if desired. Naan or roti pairs beautifully with this dish and helps gather every bit of the creamy sauce.

Storage and Reheating

  • Refrigerator: Store in an airtight container for up to 3 days.
  • Freezer: Freeze up to 2 months. Thaw in the refrigerator before reheating.
  • Reheating: Warm gently on the stovetop over low heat. Add a splash of cream if the sauce thickens too much.

Recipe Notes

  • Chicken thighs provide the best texture and tenderness, but chicken breast may be substituted.
  • Do not replace the cream with milk, or the sauce may separate and lose richness.
  • If you prefer a mild heat level, keep the recipe as written. For extra spice, add a pinch of cayenne pepper.

This creamy Butter Chicken is a comforting, flavorful recipe worth adding to your regular dinner rotation. Beautifully balanced, simple to prepare, and incredibly satisfying, it proves that homemade takeout-style meals can be easy, quick, and affordable.

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