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This drool-worthy recipe for easy butter chicken is weeknight ready with a sauce that you’ll want to slurp with a spoon!
This recipe for easy butter chicken is the equivalent to a cozy pair of fuzzy socks, your favorite perfectly worn in pair of jeans, or a long soak in a hot tub.
It’s comforting. It’s cozy. It’s satisfying. And a tiny bit indulgent.
And the best part? Easy enough to whip up during the week.
A Quick Butter Chicken Backstory
Butter chicken is a classic Indian dish that originated in the 1950’s when restaurant owners crafted the dish with leftover tandoori chicken stirred into a buttery tomato-based sauce.
The dish quickly grew in popularity and is now one of the most popular dishes in the country, and beloved all of the world.
Traditionally, butter chicken is made with bone-in pieces of chicken, marinated in lemon, a spice blend, and yogurt. And while absolutely delicious, a quick weeknight dinner this is not.
An Easy Update
To make mouth-watering butter chicken weeknight easy, I have skipped the marinating steps and opted for boneless, skinless chicken breasts (or thighs) cut into uniform cubes.
I toss the cut up chicken with a spice rub (dial up the heat if you like it spicy) and let it stand in the frig until you’re ready to cook. The chicken is cooked in melted butter, then removed to plate while you work on the sauce.
This dish is all about the sauce for me. Vibrant and velvety, rich and creamy, this sauce is EVERYTHING. It starts by caramelizing onion, garlic, and ginger in butter (of course). Next up tomato paste, and a big dose of seasonings, followed by stock and tomato sauce.
Heavy cream is stirred in for added richness and I like to swirl in an extra pat of butter right before serving for the win.
Drooling yet? Let’s get cooking.
Let’s make Easy Butter Chicken
- Toss the chicken with the spices and let it stand for at least 30 mins.
- Cook the chicken in butter and remove to a plate.
- Add more butter to the pan and saute the onion, garlic, chile, and ginger until golden brown.
- Add the seasonings and tomato paste.
- Next add tomato sauce, a pinch of sugar, a cinnamon stick, stock, and heavy cream.
- Stir in the cooked chicken and simmer before serving over rice with a sprinkle of cilantro.
Tips for success
- Thirty mins is all you’ll need to let the cubed chicken stand in the spice rub, but longer is even better if you have the time.
- Don’t overcook the chicken when you first cook it. Cook it just until most of the pink is gone, it will finish cooking in the sauce.
- Don’t boil the sauce after the cream is added. You want a low simmer so the sauce doesn’t break.
- Butter chicken is delicious served over basmati rice with a sprinkle of cilantro. I love a piece of charred naan to dunk in the sauce too!
More Easy Chicken Dishes
- Thai Basil Chicken
- Chicken Breasts with Creamy Spinach Sauce
- Easy Chicken Enchilada Casserole
- Chicken and Broccoli Stir-Fry
This drool-worthy recipe for easy butter chicken is weeknight ready with a sauce that you'll want to slurp with a spoon!
- 1 Tbsp garam masala
- 1 tsp kosher salt
- 1 tsp turmeric
- 1 tsp cumin
- 1/4 tsp freshly ground black pepper
- pinch of cayenne
- 2.5 lbs boneless, skinless chicken breasts (or thighs), cut into 1 inch cubes
- 5 Tbsp unsalted butter, divided
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 Tbsp grated ginger (fresh)
- 1 small chile, seeded and minced
- 1 Tbsp garam masala
- 1 tsp kosher salt
- 1 Tbsp tomato paste
- 15 oz tomato sauce (1 can)
- 1 tsp sugar
- 1 cinnamon stick
- 2/3 cup chicken stock
- 1 cup heavy cream
- fresh cilantro
- cooked basmati rice
- naan
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Stir together all of the spices for the dry rub. Toss the spice rub with the chicken cubes. Cover and refrigerate for at least 30 mins.
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Melt 2 Tbsp butter in a dutch oven or heavy bottomed pot over high heat and add the chicken. Cook, until the pink is gone, about 5 mins. Remove to a plate.
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Add 2 Tbsp butter to the pan and melt. Add the onion and minced chile. Saute until golden brown, about 10 mins.
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Add the garlic and grated ginger, season with kosher salt. Saute for 2-3 more mins. Stir in the garam masala and tomato paste. Cook for one more minute.
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Stir in the tomato sauce, stock, heavy cream and cinnamon stick. Reduce the heat and bring just to a simmer (NOT a boil). Add the chicken and collected juices to the sauce. Stir and let simmer, uncovered, for 15 mins. Stir in the remaining Tbsp of butter.
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Serve over basmati rice with sprinkle of fresh cilantro and naan if desired.
- Thirty mins is all you’ll need to let the cubed chicken stand in the spice rub, but longer is even better if you have the time.
- Don’t overcook the chicken when you first cook it. Cook it just until most of the pink is gone, it will finish cooking in the sauce.
- Don’t boil the sauce after the cream is added. You want a low simmer so the sauce doesn’t break.
- Butter chicken is delicious served over basmati rice with a sprinkle of cilantro. I love a piece of charred naan to dunk in the sauce too!
Adrienne Carey says
I made this on Monday night in my new Dutch oven and it was delicious! Thanks for the easy recipe! Adrienne
Cathy Roma says
I’m so glad you enjoyed! Nothing better than butter chicken or a brand new Dutch oven!