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Easy Creamy Butter Chicken Recipe

There’s something about cozy nights and that call for a warm, creamy bowl of comfort — and for me, that’s always Butter Chicken. This dish brings all the rich, spiced flavors of Indian cuisine right to your kitchen without feeling complicated. The sauce is silky, the chicken is tender, and the aromas will have your whole house smelling amazing.


When I want to elevate things a little, I love serving it with either fluffy basmati rice or a side of premade garlic naan I grab from my local international market. My favorite hack? Sprinkle a little cheese on top and pop it in the oven until it’s lightly golden.


Butter Chicken Recipe 🥣


Serves: 3–4

Prep time: 15 minutes (plus marinating)

Cook time: 30 minutes


Ingredients


For the Chicken Marinade:


  • 1 lb boneless chicken thighs or breasts, cut into bite-sized chunks

  • ½ cup plain yogurt

  • 1 tbsp lemon juice

  • 1 tbsp minced garlic

  • 1 tbsp minced ginger

  • 1 tsp garam masala

  • 1 tsp cumin

  • 1 tsp turmeric

  • 1 tsp paprika

  • Salt to taste


For the Sauce:


  • 2 tbsp butter

  • 1 small onion, finely chopped

  • 2 tsp garlic, minced

  • 1 tsp ginger, minced

  • 1½ tsp garam masala

  • 1 tsp cumin

  • 1 tsp chili powder (optional for spice)

  • 2 tbsp tomato paste

  • 1 cup tomato purée or crushed tomatoes

  • 1 cup heavy cream or coconut milk

  • ½ cup chicken broth or water



To Serve:


  • Fresh cilantro (optional)

  • Steamed broccoli, basmati rice, or cheesy garlic naan

I was not a fan of this brand, still experimenting with frozen naans.
I was not a fan of this brand, still experimenting with frozen naans.

👩🏽‍🍳

Instructions


  1. Marinate the Chicken


    In a bowl, mix yogurt, lemon juice, garlic, ginger, and all the spices. Add the chicken and coat well. Let it marinate for at least 1 hour — overnight if you have time.

  2. Sear the Chicken


    In a large skillet or pan, heat 1 tbsp butter over medium-high heat. Add the marinated chicken and sear 4–5 minutes per side until lightly browned. Remove and set aside.

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  3. Make the Sauce


    Add another tablespoon of butter to the pan. Sauté onions, garlic, and ginger until fragrant. Stir in garam masala, cumin, chili powder, and tomato paste.

  4. Simmer and Stir


    Pour in the tomato purée and simmer for 10 minutes, letting the flavors deepen. Add cream and chicken broth, then return the chicken to the pan. Let it cook for another 10–15 minutes until the sauce thickens and the chicken is tender.

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  5. Serve and Enjoy


    Spoon your butter chicken over basmati rice or serve it alongside warm cheesy garlic naan fresh from the oven. Add a sprinkle of cilantro ( I had bay leaves) on top for color and freshness.

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💫

Pro Tip


If you’re using premade garlic naan, brush it with melted butter, sprinkle shredded mozzarella or cheddar on top, and bake for 5 minutes at 400°F — it’s the easiest way to make dinner feel restaurant-quality.



Final Thoughts


This recipe has become a staple for me when I want a taste of travel without leaving home. It’s rich, cozy, and full of flavor — a little reminder that the best comfort food doesn’t need to be complicated.



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