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Craving a dish that’s bursting with flavor yet simple enough for a weeknight dinner? This creamy butter chicken recipe is just what you need. With tender chicken pieces simmered in a rich, aromatic sauce, it promises to be a family favorite. The combination of spices and cream creates a satisfying meal that pairs perfectly with rice or naan. Get ready to dive into this bold and crave-worthy dish!
Why You’ll Love This Recipe
This butter chicken recipe is not only delicious, but it’s also straightforward to prepare. It’s perfect for those busy weeknights when you want to whip up something special without spending hours in the kitchen.
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- Rich and Creamy: Indulge in a velvety sauce that coats the chicken beautifully.
- Bold Flavors: A perfect blend of spices that’ll tantalize your taste buds.
- Quick and Easy: Ready in under 30 minutes, ideal for any night of the week.
- Versatile: Customize it with your favorite proteins or vegetables.
Ingredients
- 1 lb boneless chicken breasts, cut into bite-sized pieces
- 3 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 cup tomato puree
- 1 cup heavy cream
- Salt, to taste
- Fresh cilantro, for garnish
How to Make Butter Chicken
- In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.
- Add the chicken pieces to the skillet, cooking until they are no longer pink, about 5-7 minutes.
- Sprinkle in the garam masala, cumin, and paprika, stirring well to coat the chicken in the spices.
- Pour in the tomato puree and bring the mixture to a simmer. Cook for 5 minutes to allow the flavors to meld.
- Lower the heat and stir in the heavy cream. Let it simmer for another 5-10 minutes, until the sauce thickens. Season with salt to taste.
- Garnish with fresh cilantro before serving.
Tips for the Best Results
- Use fresh spices for a more robust flavor.
- Don’t skip the sautéing step; caramelizing the onions adds depth to the sauce.
- If you prefer a bit of heat, add a pinch of cayenne pepper or chili powder.
- Allow the dish to simmer longer for even more flavor development.
Easy Variations
- For a vegetarian option, substitute chicken with chickpeas or paneer.
- Add vegetables like spinach or bell peppers for a nutritious boost.
- Swap heavy cream for coconut milk for a lighter, dairy-free version.
What to Serve With It
- Steamed basmati rice to soak up the creamy sauce.
- Warm naan bread for a delightful dipping experience.
- A fresh cucumber salad to balance the richness.
- Roasted vegetables for a hearty side.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat until heated through, adding a splash of water or cream if needed to maintain the sauce’s consistency.
Recipe Card
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield/Servings: 4 servings
Ingredients:
1 lb boneless chicken breasts, cut into bite-sized pieces
3 tablespoons unsalted butter
1 medium onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon paprika
1 cup tomato puree
1 cup heavy cream
Salt, to taste
Fresh cilantro, for garnish
Instructions:
1. In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.
3. Add the chicken pieces to the skillet, cooking until they are no longer pink, about 5-7 minutes.
4. Sprinkle in the garam masala, cumin, and paprika, stirring well to coat the chicken in the spices.
5. Pour in the tomato puree and bring the mixture to a simmer. Cook for 5 minutes to allow the flavors to meld.
6. Lower the heat and stir in the heavy cream. Let it simmer for another 5-10 minutes, until the sauce thickens. Season with salt to taste.
7. Garnish with fresh cilantro before serving.
Notes: For a vegetarian option, substitute chicken with chickpeas or paneer.




















