This quick & easy homemade butter chicken is a rich, creamy one-pot meal packed with warm Indian spices, tender chicken, and a velvety tomato-cream sauce. Perfect for weeknights or casual dinner parties.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
1 ½ lbs boneless, skinless chicken thighs, cut into bite-size pieces
1 tablespoon oil (vegetable or avocado)
1 medium yellow onion, finely chopped
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
1 tablespoon garam masala
1 teaspoon ground cumin
1 teaspoon paprika
2 tablespoons tomato paste
1 (14 oz) can crushed tomatoes
½ cup heavy cream (or coconut milk)
2 tablespoons unsalted butter
Salt to taste
Chopped fresh cilantro for garnish (optional)
Instructions
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Heat oil in a large skillet or Dutch oven over medium-high heat. Sear chicken in batches until browned, about 3–4 minutes per side. Remove and set aside.
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In the same pan, sauté onion for 5–7 minutes until soft. Add garlic and ginger; cook 1–2 minutes.
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Stir in garam masala, cumin, and paprika. Cook for 30 seconds until fragrant.
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Add tomato paste and cook 1 minute, then stir in crushed tomatoes. Simmer 10 minutes.
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Reduce heat and add cream. Return chicken to the pot and simmer 10–15 minutes until cooked through.
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Stir in butter until melted. Season with salt to taste.
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Garnish with cilantro and serve hot with rice or naan.