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BUTTER CHICKEN

Rich and Creamy Butter Chicken Curry Served in a Bowl

Print Recipe
Tender chicken in a rich, creamy tomato-based butter sauce, full of warm spices—this butter chicken curry is a comforting, flavorful dish served hot in a bowl.
Course Main Course
Cuisine Indian
Keyword butter chicken, chicken curry, creamy butter chicken, creamy chicken curry, easy butter chicken recipe, homemade butter chicken, indian butter chicken, indian food, weeknight dinner
Prep Time 15 minutes
Cook Time 28 minutes
Total Time 45 minutes
Servings 6 people
Calories 480

Equipment

  • Large skillet or deep frying pan (12-inch works best)
  • Wooden spoon or spatula
  • Sharp knife and cutting board
  • Measuring spoons and cups
  • Box grater or microplane (for ginger)
  • Small mixing bowl (for spices)
  • Slotted spoon
  • Can opener

Ingredients

  • 2 tablespoons oil
  • 1½-2 pounds chicken breasts cut into bite-sized pieces
  • 6 tablespoons butter
  • 1 small onion finely diced
  • 2 tablespoons minced garlic
  • 2 tablespoons grated fresh ginger
  • 1 tablespoon garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 15- ounce can diced tomatoes undrained
  • 6- ounce can tomato paste
  • 1 cup chicken broth
  • 1 cup heavy cream
  • ¼ cup chopped cilantro optional

Instructions

  • Heat oil in large skillet over medium-high heat
  • Add chicken pieces, cook until done (5-7 minutes)
  • Remove chicken and set aside
  • Melt butter in same skillet
  • Add onion, cook until translucent (3-5 minutes)
  • Add garlic and ginger, cook 1 minute while stirring
  • Add all spices (garam masala, turmeric, paprika, chili powder, salt)
  • Stir constantly for 1 minute to bloom spices
  • Add diced tomatoes, tomato paste, and chicken broth
  • Stir well, scraping up browned bits from pan bottom
  • Return cooked chicken to skillet with any juices
  • Bring to boil, then reduce heat to low
  • Simmer uncovered 10-15 minutes until sauce thickens
  • Remove from heat
  • Stir in heavy cream and cilantro
  • Let rest 5 minutes before serving
  • Serve over rice or with naan bread

Notes

  • Use fresh ginger for best flavor
  • Don't skip the simmering time - it thickens the sauce
  • Add cream with heat off to prevent curdling
  • Sauce should coat a spoon but still be pourable
  • Tastes even better the next day
  • Store in airtight container, refrigerate up to 3 days
  • Freezes well for up to 3 months
  • Can substitute chicken thighs for breasts