Homemade Butter Chicken

This rich and creamy butter chicken recipe, infused with Indian spices, is a perfect takeout-style curry to enjoy at home.

Recipe Details

  • Prep Time: 15 min
  • Cook Time: 25 min
  • Total Time: 40 min
  • Servings: 6

Full Ingredient List

  • 1 tablespoon extra-virgin olive oil
  • 1 small yellow onion, grated
  • 4 garlic cloves, minced
  • 2 tablespoons grated ginger
  • 2 tablespoons salted butter
  • 3/4 cup chicken stock
  • 8 ounces tomato paste
  • 2 teaspoons ground cinnamon
  • 2 teaspoons cumin
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 2 1/2 pounds boneless skinless chicken breasts, cut into 2-inch cubes
  • 1 1/2 tablespoons fresh lemon juice
  • 1 cup heavy cream
  • 1 1/2 teaspoons kosher salt
  • Fresh cilantro, for serving
  • 6 cups cooked basmati rice

Butter Chicken

Tools and Equipment

  • Large skillet
  • Lidded pan
  • Microplane grater

Ingredients

Quantity Name Preparation Notes Substitutions
1 tablespoon extra-virgin olive oil
1 small, grated yellow onion
4, minced garlic cloves
2 tablespoons grated ginger
2 tablespoons salted butter
3/4 cup chicken stock veggie stock
8 ounces tomato paste
2 teaspoons ground cinnamon
2 teaspoons cumin
2 teaspoons garam masala
1 teaspoon turmeric
2 1/2 pounds, cut into 2-inch cubes boneless skinless chicken breasts It is easier to cut chicken if it is slightly frozen.
1 1/2 tablespoons fresh lemon juice
1 cup heavy cream full-fat coconut milk
1 1/2 teaspoons kosher salt
for serving fresh cilantro
6 cups cooked basmati rice for serving
1 1/2 teaspoons kosher salt

Instructions

  1. Step 1: Heat the olive oil in a large skillet over medium heat. Once the oil is shimmering, add the grated onion, minced garlic, and grated ginger. Cook while stirring often, until the onion softens and the garlic and ginger become fragrant, about 2 to 3 minutes.
  2. Step 2: Stir in the butter, chicken stock, tomato paste, ground cinnamon, cumin, garam masala, turmeric, and salt until combined. Bring to a simmer over medium heat.
  3. Step 3: Add the chicken pieces to the sauce and ensure they are coated. Cover the pan and let cook for about 15 minutes, or until the chicken is cooked through.
  4. Step 4: Add the lemon juice and heavy cream to the pan. Return to a simmer and cook until both are heated through, about 2 more minutes.
  5. Step 5: Serve the butter chicken over basmati rice and garnish with fresh cilantro. (Tips: Serve with naan or flatbread for extra flavor.)

Additional Information

Notes: For a dairy-free version, substitute coconut oil for butter and full-fat coconut milk for heavy cream.

Tags

gluten-free kid friendly dinner