Description

This quick & easy homemade butter chicken delivers restaurant-quality flavor with creamy tomato sauce, tender yogurt-marinated chicken, and warm spices.

Ingredients

Scale

For the Chicken Marinade:

1.5 lbs boneless chicken thighs (cubed)

1/2 cup Greek yogurt

1 tbsp lemon juice

1 tbsp ginger-garlic paste

1 tsp chili powder

1 tsp turmeric

1 tsp garam masala

1 tsp salt

For the Butter Sauce:

2 tbsp butter

1 tbsp oil

1 onion, finely diced

1 tbsp ginger-garlic paste

2 tsp garam masala

1 tsp cumin

1 tsp paprika

1/2 tsp chili flakes (optional)

1.5 cups tomato puree or crushed tomatoes

1/2 cup heavy cream

1 tbsp sugar (optional)

Salt to taste

Fresh chopped cilantro (for garnish)

To Serve:

Steamed basmati rice

Warm garlic naan or flatbread

Cook Mode Prevent your screen from going dark

Instructions

1. Mix all chicken marinade ingredients and marinate for 30 minutes or up to overnight.

2. Heat oil and butter in a skillet. Sauté onions until golden brown.

3. Add ginger-garlic paste and cook for 1 minute until fragrant.

4. Stir in garam masala, cumin, paprika, and chili flakes. Cook for 1–2 minutes.

5. Pour in tomato puree and simmer for 10–12 minutes until thickened.

6. Add marinated chicken and cook until fully done, about 10–15 minutes.

7. Stir in cream, sugar (optional), and adjust salt. Simmer until silky.

8. Garnish with cilantro and serve with rice or naan.

Notes

Greek yogurt tenderizes the chicken better than regular yogurt.

Tomato puree gives a rich sauce base; adjust spice level to taste.

Heavy cream makes it indulgent, but you can use coconut cream for dairy-free.

Prep Time: 10 minutes (+30 mins marination)
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: Indian

Nutrition

Serving Size: 1 bowl with rice
Calories: ≈ 520
Sugar: 6g
Sodium: 600mg
Fat: 35g
Saturated Fat: 18g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 2g
Protein: 30g
Cholesterol: 110mg