Easy Butter Chicken Recipe

top view of a skillet with butter chicken topped with chopped fresh cilantro

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4.34 from 81 votes

Chunks of tender chicken cooked in a Rich and Creamy buttery Indian sauce.

Prep Time15

Cook Time30

Marinate6

Total Time6 45

Course: Main Course

Cuisine: Indian

Diet: Hindu

Servings:

Author: Rena

Equipment

knife
cutting board
skillet
spatula

Ingredients

For the Chicken Marinade

1½ Tbsp Extra Virgin Olive Oil
1 Tsp Garlic Powder
2 Tsp Garam Masala
1 Tsp Ground Cumin
1 Tsp Chili Powder
1 Tsp Kosher Salt
2 lbs Boneless, skinless chicken thighs cut into 1-inch chunks

For the sauce:

3 Tbsp Clarified Butter divided
1 Yellow Onion diced
3 Garlic Cloves minced
1 Tbsp Garam Masala
1 Tbsp Grated Fresh Ginger
1 tsp Chili Powder
1 Tsp Ground Coriander
½ Tsp Cayenne Pepper
14 oz Tomato Sauce one can
1½ Cup Coconut Cream well stirred or blended
Kosher salt and freshly ground black pepper
Chopped cilantro, for garnish

Instructions

Start by marinating the chicken. In a large glass bowl, combine the olive oil with garlic powder, garam masala, cumin, chili powder, and salt.
Add the chicken and toss to coat with the marinade. Cover with plastic wrap and refrigerate for at least 6 hours, up to 24 hours.
To make the sauce, heat 2 tablespoons of ghee or clarified butter in a large skillet over medium-high heat.
Use tongs to add the marinated chicken pieces to the skillet in a single layer, leaving behind the excess marinade, and brown on all sides.
Cook the chicken in batches, if necessary, and don’t worry about cooking it all the way through at this stage.
Transfer the browned chicken to a plate. Add another tablespoon of ghee to the skillet, and reduce to medium heat.
Add the onion, garlic, garam masala, ginger, chili powder, coriander, and cayenne, and stir to combine.
Cook the mixture for 45 seconds, then add the tomato sauce. Bring the sauce to a simmer and cook for 5 minutes, stirring occasionally.
Stir in the coconut cream, and return to a simmer. Return the browned chicken pieces to the skillet, along with any accumulated juices, and use a wooden spoon to settle the chicken into the sauce.
Simmer for 10-15 minutes over medium-low heat, until the chicken, is tender and cooked through.
Season to taste with salt and pepper if necessary. Garnish with chopped cilantro and serve hot.

Video

Notes

Substitutes:

You may use Coconut Oil in place of butter
Instead of Coconut Cream, you can use Heavy cream or whipping cream
Use ginger powder if you don't have fresh ginger

Storage:

Place leftovers in a container and store them in the fridge for up to 5 days. Reheat in the microwave when ready to eat. You can freeze for up to 3 months.

Nutritional facts:

Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on the products used.

Nutrition