This butter chicken is a skillet curry of boneless chicken thighs in a creamy tomato sauce spiced with cumin, coriander, garam masala, turmeric and chili powder. It makes 4 servings and takes 35 minutes, 10 of them prep and 25 on the stove, all in one large skillet.
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The method is short. You brown an onion, add garlic, ginger and the spices, brown the chicken in them, then simmer it in crushed tomatoes and finish with heavy cream.
What Goes in the Skillet
- Chicken thighs (1 pound): boneless and skinless, cut into bite-sized pieces. Thighs stay tender and juicy, though they can still overcook. Chicken breast also works as a leaner option, but watch it, because it dries out more easily.
- Onion, garlic and ginger: 1 medium onion, 3 cloves of garlic and 1 tablespoon of ginger, all finely chopped or minced. They set the base of the sauce.
- Spices: 1 teaspoon each of ground cumin, coriander, garam masala, turmeric and chili powder. Measure them into a small bowl first so they go in together.
- Crushed tomatoes (one 14-ounce can): the body of the sauce. They add the acidity that the cream balances.
- Heavy cream (1 cup): makes the sauce creamy. For a creamier sauce still, add an extra 1/4 cup.
- Sugar (1 tablespoon): evens out the acidity of the tomatoes.
- Vegetable oil (2 tablespoons), salt and fresh cilantro: the oil is for the onions, and the cilantro is for garnish.
What Matters at the Stove
Cook the onion over medium heat until golden brown, about 5 minutes. Garlic and ginger go in for 1 to 2 minutes more, until fragrant. Add the spices and stir for 1 minute so they do not catch.
The chicken goes in next, stirred to coat in the spices, and cooks until browned on all sides, 5 to 7 minutes. Pour in the tomatoes, bring them to a simmer, then turn the heat to low, cover, and cook for 10 minutes so the chicken picks up the flavor. Stir in the cream and sugar, season with salt, and simmer 5 to 10 minutes more until the chicken is cooked through and the sauce thickens.
A meat thermometer takes the guesswork out: the chicken is done at an internal temperature of 165°F (75°C).
Changing the Recipe
- Heat: add more chili powder or a pinch of cayenne. For a milder sauce, use less chili powder and let the cumin and coriander lead. Sliced fresh green chilies add more heat.
- Vegetables: add spinach or bell peppers after the chicken has browned and let them cook down in the sauce.
- Dairy-free: use coconut milk in place of the cream. The sauce stays creamy with a slightly different flavor.
- Other proteins: shrimp go in near the end so they do not overcook. For tofu, use firm or extra-firm, cubed and sautéed until golden before it goes into the sauce.
- Vegetarian: chickpeas or paneer replace the chicken.
Serving and Storing
Basmati rice or naan makes it a complete meal. Cauliflower rice or zucchini noodles also take up the sauce well, and a green salad of mixed greens and cucumber with a lemon vinaigrette adds crunch. Sparkling water with lime works as a drink.
The curry keeps in airtight containers in the refrigerator for up to 4 days. Reheat it gently on the stovetop or in the microwave. You can freeze portions for up to 3 months; cool them completely first.
FAQ
Can I use chicken breast instead of thighs?
Yes, as a leaner option. Take care not to overcook it, since breast dries out more easily than thigh.
How can you make it spicier?
Increase the chili powder or add a pinch of cayenne. Sliced fresh green chilies during cooking add another layer of heat.
What can replace the heavy cream?
Half-and-half gives a lighter sauce, and full-fat coconut milk makes it dairy-free. Both stay creamy. Adjust the seasoning afterward.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Quick & Easy Homemade Butter Chicken: Delight Your Tastebuds!
Ingredients
Instructions
In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until golden brown, about 5 minutes.
Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
Add the ground cumin, coriander, garam masala, turmeric, and chili powder to the skillet. Cook for 1 minute, stirring constantly.
Add the chicken pieces to the skillet, stirring to coat them in the spice mixture. Cook until the chicken is browned on all sides, about 5-7 minutes.
Pour in the crushed tomatoes and bring the mixture to a simmer. Reduce the heat to low and cover, cooking for 10 minutes.
Stir in the heavy cream and sugar, and season with salt to taste. Simmer for an additional 5-10 minutes until the chicken is cooked through and the sauce is thickened.
Garnish with chopped cilantro before serving.
Notes
For a creamier sauce, add an extra 1/4 cup of heavy cream.
Serve with basmati rice or naan for a complete meal.
For a vegetarian option, substitute chicken with chickpeas or paneer.
Nutrition
| Serving Size | 1 serving |
|---|---|
| Calories | 450 calories |
| Sugar Content | 8g |
| Fat Content | 30g |
| Carbohydrate Content | 8g |
| Protein Content | 30g |