Go Back

Easy Butter Chicken

Tender, juicy chicken pieces are marinated in a fragrant blend of yogurt, lemon, and spices, then simmered in a rich, velvety tomato cream sauce that’s bursting with flavor.
Print Recipe

Ingredients

  • Chicken Marinade
  • 2 lb chicken cut into bite-size pieces
  • 4 tbsp plain yogurt
  • Juice of ½ lemon
  • 2 tbsp ginger-garlic paste
  • 1 tbsp garam masala
  • 1 tsp chili powder
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp cinnamon
  • 2 tsp salt
  • Butter Chicken Sauce
  • 3 tbsp butter
  • 1 tbsp oil
  • 1 large onion finely chopped
  • 2 tbsp ginger-garlic paste
  • 1 can tomato sauce
  • 2 tsp chili powder
  • 2 tsp paprika
  • 1 tsp ground cumin
  • 1½ tsp garam masala
  • 1 tsp sugar
  • 1 cup heavy cream
  • Salt to taste

Instructions

  • In a bowl, combine all the marinade ingredients and coat the chicken well. Cover and marinate in the fridge for at least 30 minutes (overnight is best).
  • Heat oil in a pan over medium heat. Add the chicken and cook until lightly browned on both sides. Remove and set aside.
  • In the same pan, melt 2 tbsp butter. Add onions and cook until soft and translucent.
  • Stir in ginger-garlic paste and cook until fragrant. Add chili powder, paprika, cumin, sugar, and garam masala. Mix well.
  • Pour in the tomato sauce and simmer for a few minutes. Add the cooked chicken back to the pan and let it simmer until chicken cooks through and the sauce comes together.
  • Lower the heat and stir in heavy cream until smooth and creamy.
  • Add a slice of butter.
  • Optional: drizzle extra cream on top and swirl for that classic butter chicken look.
  • Garnish with chopped cilantro and serve with rice or naan.