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A bowl of quick butter chicken topped with cilantro, beside a fork, a bowl of rice, and naan bread.
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4.75 / 4 votes

Easy Butter Chicken

Simmer pieces of chicken in an aromatic, delicately spiced, creamy curry sauce that tastes like the butter chicken masala you love to eat in restaurants. Serve with rice and naan bread to make the most of all the sauce. No marinating!
Prep Time45 minutes
Cook Time25 minutes
Total Time1 hour 10 minutes
Course: Mains
Cuisine: Indian
Servings: 4 servings
Calories: 566

Equipment

  • If you want to be authentic, use a Kadai or wok but honestly, my testers found a large skillet works perfectly fine

Ingredients

  • 1 tablespoon mild vegetable oil or butter
  • 2 medium (14 oz) onions, chopped
  • 2 teaspoons garlic, minced
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 1/2 teaspoons ground coriander
  • 1 teaspoon chili powder, plus more to taste
  • 2 teaspoons fresh ginger, peeled and minced
  • 1 1/2 tablespoons ground garam masala
  • 1 teaspoon sea salt, plus more if needed
  • 2 1/2 pounds skinless, boneless chicken thighs, cut into 2-inch (5 cm) pieces
  • 1 can (8 ounce) tomato sauce
  • 1 tablespoon ketchup
  • 1 tablespoon dried fenugreek leaves (kasurimethi)
  • 3/4 cup heavy cream
  • 1 tablespoon (1/2 oz) unsalted butter, for garnish
  • Chopped fresh cilantro leaves, for garnish
US - Metric

Instructions

  • In a kadai or wok over medium heat, warm the oil. Add onions and garlic and sauté until onion is translucent, 4 to 5 minutes. Stir in turmeric, cumin, coriander, and chili powder. Sauté for a minute or so. If you notice the spices sticking to the bottom of the pan, sprinkle in a little bit of water.
  • Stir in ginger, garam masala, and salt and sauté for about 30 seconds. Fold in chicken, cook for 1 minute, then add tomato sauce and ketchup, stirring to combine well. Cook, covered, over low heat for 2 to 3 minutes, stirring occasionally.
  • Add dried fenugreek leaves and continue cooking, covered, until chicken is fully cooked, 10 to 12 minutes.

    ☞ TESTER TIP: If the sauce seems too thick while cooking, drizzle in a tablespoon or two of water to thin it out.

  • Gently mix in heavy cream until well distributed. Simmer for 1 minute, then remove from heat. Taste and adjust seasoning, adding more chili powder or salt, if desired.
  • Garnish with a pat of butter and cilantro leaves. Serve warm.

Nutrition

Serving: 1serving | Calories: 566kcal | Carbohydrates: 5g | Protein: 56g | Fat: 35g | Saturated Fat: 17g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 346mg | Sodium: 921mg | Fiber: 2g | Sugar: 1g