Step-by-Step Instructions
- Heat olive oil or ghee in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
- Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Add the ground cumin, ground coriander, turmeric powder, garam masala, and cayenne pepper. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.
- Add the chicken pieces to the skillet and cook until lightly browned on all sides, about 5-7 minutes.
- Pour in the crushed tomatoes and chicken broth. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, or until the chicken is cooked through.
- Remove from heat. Stir in the heavy cream and butter until melted and well combined. If desired, blend a portion of the sauce with an immersion blender for a smoother consistency, or carefully transfer to a regular blender and blend until smooth, then return to the pan.
- Stir in sugar (if using) and season with salt and black pepper to taste.
- Garnish with fresh chopped cilantro and serve hot.
Full Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 tbsp olive oil or ghee
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala
- 1/4 tsp cayenne pepper (adjust to taste)
- 1 (15 oz) can crushed tomatoes
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 2 tbsp unsalted butter
- 1 tbsp sugar (optional, for balance)
- Salt and black pepper to taste
- Fresh cilantro, chopped, for garnish
Shopping List
- Produce: Large onion, garlic, ginger, fresh cilantro
- Dairy & Eggs: Heavy cream, unsalted butter
- Pantry: Olive oil or ghee, ground cumin, ground coriander, turmeric powder, garam masala, cayenne pepper, crushed tomatoes, chicken broth, sugar, salt, black pepper
- Meat: Boneless, skinless chicken breasts or thighs
Equipment Needed
- Large skillet or Dutch oven
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Blender (optional, for smoother sauce)
Variations & Serving Ideas
This Homemade Butter Chicken is an absolute showstopper on its own, but pairing it with the right accompaniments transforms it into a truly unforgettable feast. A bed of perfectly cooked basmati rice is essential for soaking up every last drop of that incredible, creamy sauce. Don’t forget to serve it alongside warm, pillowy naan bread – perfect for scooping up the tender chicken and rich gravy. To complete the meal and add a refreshing contrast, consider a crisp cucumber and onion raita, or a simple green salad with a light vinaigrette. Leftovers? They’re just as delicious, if not more so, the next day! Allow the butter chicken to cool completely before transferring it to an airtight container. It will keep beautifully in the refrigerator for up to 3-4 days. For longer storage, this dish freezes exceptionally well for up to 2-3 months. Just thaw overnight in the fridge and gently reheat on the stovetop, adding a splash of water or broth if needed, until warmed through.
Creating delicious meals from scratch is one of the greatest joys of homemade cooking, and I truly believe this Butter Chicken will become a cherished recipe in your repertoire. It’s an ideal dish for those times when you crave rich flavors without the endless kitchen time. I hope you and your loved ones enjoy every single spoonful! Please share your thoughts and any twists you try in the comments below – I love hearing from you! Happy cooking! #ComfortingDinnerRecipes #QuickAndEasyButterChicken #SaturdayMeals #BakeRecipesDinner #EasyButterChickenDish #EasyButterChickenSimple #CozyChickenRecipes #DinnerBakes #EasyLargeFamilyMeals
