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butter chicken

Easy Homemade Butter Chicken

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Make Easy Homemade Butter Chicken! Tender, spiced, baked chicken folded into a rich, velvety tomato and cream curry sauce in under 40 minutes.

  • Total Time: 1 hour 40 minutes
  • Yield: 4 1x

Ingredients

Units Scale

For the Chicken:

  • 1 lb boneless chicken breast, cut into cubes
  • 3 tsp minced garlic
  • 1 tsp ginger paste
  • 1 tsp chili powder
  • 2 tsp lemon juice
  • 1/3 cup plain whole-milk Greek yogurt
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp ground garam masala

For the Sauce:

  • 3 tbsp butter
  • 1 cardamom pod (cracked, yields approx. 12 seeds, finely chopped)
  • 1 tsp minced garlic
  • 1 tsp ground turmeric
  • 1 tsp ginger paste
  • 1 tsp ground coriander
  • 1 tsp chili powder
  • 1 tsp ground garam masala
  • 1/2 tsp lemon juice
  • 12 oz tomato paste
  • 1 1/2 cups heavy whipping cream
  • Cooked rice of choice (for serving)

Instructions

  1. Cut the chicken breast into bite-sized cubes and place them into a large bowl. Add the minced garlic, ginger paste, lemon juice, Greek yogurt, chili powder, ground cumin, ground turmeric, and ground garam masala. Mix well with a large spoon until every piece is evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
  2. Preheat your oven to 350°F (175°C). Spread the marinated chicken pieces in a single layer on a baking sheet (paid link). Bake for 12 minutes, until just cooked through. Remove from the oven and set aside.
  3. Heat a large cooking pan or skillet over medium-low heat, then add the 3 tbsp of butter and let it melt until it foams.
  4. Peel the outer green shell from the cardamom pod and remove the black seeds. Finely chop the seeds. Add the minced garlic and chopped cardamom seeds to the melted butter and cook for 2 minutes, stirring, until fragrant. Stir in the ground turmeric, ginger paste, ground coriander, chili powder, ground garam masala, and lemon juice, stirring constantly for 1 minute to toast the spices.
  5. Add the tomato paste to the pan. Stir well to combine the paste with the spiced butter, then cook for 2-3 minutes. Add the baked chicken pieces (along with any juices from the baking sheet (paid link)) to the pan, stirring to coat the chicken completely in the thick tomato base.
  6. Pour in the heavy whipping cream and stir until fully blended into a smooth, vibrant orange sauce. Simmer gently over low heat for 10 minutes, stirring occasionally to prevent the bottom from scorching.
  7. Prepare your favorite rice (such as basmati or jasmine) according to the package instructions. Ladle the hot butter chicken over the rice and serve warm with naan bread if desired.

Equipment

(paid link)

Notes

Crushing Cardamom: If chopping the tiny cardamom seeds with a chef’s knife (paid link) feels tricky, crush them firmly with the flat side of a knife or in a mortar and pestle before dropping them into the foaming butter.

Chicken Thigh Alternative: Boneless, skinless chicken thighs make an excellent swap for breasts; they add richness and stay remarkably juicy during the bake.

Fenugreek Finishing Touch: For authentic restaurant aroma, crush 1 teaspoon of dried fenugreek leaves (kasoori methi) between your palms and fold it into the gravy during the final 2 minutes of simmering.

Adjusting Sauce Thickness: Tomato paste creates a naturally thick, clingy gravy. If you prefer a looser consistency to pour over rice, stir in ¼ to ½ cup of warm chicken stock or water alongside the heavy cream.

Nutrition

  • Calories: 585
  • Sugar: 12 g
  • Sodium: 690 mg
  • Fat: 42 g
  • Saturated Fat: 24 g
  • Trans Fat: 1.2 g
  • Carbohydrates: 22 g
  • Fiber: 5 g
  • Protein: 32 g
  • Cholesterol: 180 mg

Find it online: https://dudethatcookz.com/indian-butter-chicken/