Easy Butter Chicken Recipe

Top view of a skillet with butter chicken topped with chopped fresh cilantro.

4.34 from 81 votes

Easy to make butter chicken recipe made with chunks of tender chicken breasts cooked in a rich and Creamy buttery Indian sauce. Juicy, tasty, and so flavorful.

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 tablespoons Extra Virgin Olive Oil avocado oil or coconut oil
1 teaspoon Garlic Powder
2 teaspoons Garam Masala
1 teaspoon Ground Cumin
1 teaspoon Chili Powder
1 teaspoon Kosher Salt
2 pounds skinless and boneless chicken thighs or chicken breast, cut into 1-inch chunks

For the sauce:

3 tablespoons Clarified Butter divided
1 Yellow Onion diced
3 Garlic Cloves minced
1 tablespoon Garam Masala
1 tablespoon Grated Fresh Ginger
1 teaspoon Chili Powder
1 teaspoon Ground Coriander
½ teaspoon Cayenne Pepper
14 ounces Tomato Sauce one can
1½ Cup Coconut Cream well stirred or blended
Salt and ground black pepper
Chopped cilantro, for garnish

Instructions

Start by marinating the 2 pounds skinless and boneless chicken thighs (chunks). In a large glass bowl, combine the 1½ tablespoons Extra Virgin Olive Oil with 1 teaspoon Garlic Powder, 2 teaspoons Garam Masala, 1 teaspoon Ground Cumin, 1 teaspoon Chili Powder, and 1 teaspoon Kosher 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 the 3 tablespoons Clarified Butter or Ghee 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 1 Yellow Onion (diced), 3 Garlic Cloves (minced), 1 tablespoon Garam Masala, 1 tablespoon Grated Fresh Ginger, 1 teaspoon Chili Powder, 1 teaspoon Ground Coriander, and ½ teaspoon Cayenne Pepper, and stir to combine.
Cook the mixture for 45 seconds, then add the 14 ounces Tomato Sauce. Bring the sauce to a simmer and cook for 5 minutes, stirring occasionally.
Stir in the 1½ Cup 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 ground black pepper if necessary. Top with Chopped cilantro, for garnish, 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.

Nutrition