Butter chicken is a restaurant favorite, and now you can make it easily at home in just 25 minutes! This dish is packed with warm, aromatic spices, coated in a rich, creamy tomato-based sauce, and has the perfect balance of savory, slightly smoky, and mildly spicy flavors.

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Cuisine: Indian
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6

Why You’ll Love Making It

• Rich & Creamy – The velvety sauce, made with fragrant spices and heavy cream, is irresistibly smooth.
• Quick & Easy – Ready in just 25 minutes, making it a perfect weeknight dinner.
• Restaurant-Quality at Home – Get the same bold, authentic flavors without the takeout price tag.
• One-Pan Meal – Less cleanup means more time to enjoy your meal.

Ingredients

• 1 tbsp vegetable oil – Helps brown the chicken while keeping it tender.
• 2 tbsp (28g) butter, divided – Adds a rich, creamy flavor.
• 2 lbs (900g) chicken breasts, diced into bite-sized pieces – Tender and juicy when cooked in the sauce.
• 5 cloves garlic, minced – Brings bold, aromatic depth to the dish.
• 2-inch (5 cm) fresh ginger, grated – Adds a warm, slightly peppery note.
• 1 tsp ground cumin – Earthy and slightly citrusy.
• 2 tsp garam masala – A warm spice blend that enhances the overall flavor.
• ½ tsp chili powder (optional) – Adds a hint of heat for spice lovers.
• 1 tsp smoked paprika – Gives the dish a subtle smokiness.
• 1 tsp ground turmeric – Provides a golden hue and earthy undertone.
• 1 tsp salt – Enhances all the flavors in the dish.
• 1 (15-ounce) can (400 ml) tomato sauce or passata – Creates the base of the sauce.
• ½ cup (120 ml) heavy cream – Makes the sauce extra smooth and indulgent.
• 2 tbsp fresh parsley, mint, or cilantro (for garnish) – Adds a pop of color and freshness.

For Serving:

• Cooked rice – Basmati rice pairs best with this dish.
• Naan bread – Perfect for scooping up the rich sauce.

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Instructions

Step 1: Cook the Chicken

Heat the vegetable oil in a large frying pan over medium-high heat. Add 1 tablespoon of butter and let it melt. Add the diced chicken and cook for about 5–7 minutes, stirring occasionally, until golden brown. Push the chicken to one side of the pan.

Step 2: Sauté the Aromatics

Melt the remaining 1 tablespoon of butter in the empty side of the pan. Add the minced garlic and grated ginger, stirring continuously for about 1 minute until fragrant. Be careful not to burn them.

Step 3: Add the Spices

Sprinkle in the cumin, garam masala, chili powder (if using), smoked paprika, turmeric, and salt. Stir everything together so the chicken is well coated, and cook for another minute to toast the spices and enhance their flavors.

Step 4: Simmer the Sauce

Pour in the tomato sauce or passata and stir to combine. Reduce the heat to medium, cover the pan, and let it simmer for 5–10 minutes. This allows the flavors to develop and the chicken to become tender.

Step 5: Finish with Cream

Uncover the pan and stir in the heavy cream. Let the sauce simmer for another 2–3 minutes until it thickens slightly. Taste and adjust the seasoning if needed.

Step 6: Serve & Enjoy

Remove from heat and garnish with freshly chopped parsley, mint, or cilantro. Serve hot over rice with naan bread on the side.

FAQs

Can I make this ahead of time?
Yes! Butter chicken tastes even better the next day as the flavors continue to develop. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat, adding a splash of cream or water if needed.

Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs add extra juiciness and richness. Just increase the cooking time slightly, as thighs take a bit longer to cook through.

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