Description
Whip up this quick & easy homemade butter chicken! Creamy, flavorful, and simple. Maja’s recipe brings comfort to your kitchen without the fuss.
Ingredients
Scale
- Main Ingredients:
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp ghee or unsalted butter, divided
- 1 (14.5 oz) can crushed tomatoes
- 1/2 cup heavy cream
- 1 tsp sugar
- Salt to taste
- Aromatics & Spices:
- 2 tbsp ginger-garlic paste, divided
- 1 tsp ground turmeric, divided
- 1.5 tsp garam masala
- 1 tsp Kashmiri chili powder (or mild chili powder)
- 1 tsp dried fenugreek leaves (kasoori methi)
- Finishing Touches:
- Fresh cilantro, chopped, for garnish
Instructions
- Marinate the Chicken:: First things first, get that chicken happy! Cut your boneless, skinless chicken thighs into bite-sized pieces. In a bowl, toss them with a tablespoon of ginger-garlic paste, a teaspoon of turmeric, a pinch of salt, and a dash of chili powder. Mix it all up with your hands – honestly, it’s the best way to ensure every piece gets coated. Let it sit for at least 30 minutes, or even better, pop it in the fridge overnight. This step is where the chicken gets its initial flavor punch, and believe me, it makes a difference to the final homemade butter chicken.
- Sear the Chicken:: Heat a tablespoon of ghee or butter in a large pan or Dutch oven over medium-high heat. Once it’s shimmering, add the marinated chicken in batches. Don’t overcrowd the pan, or it won’t sear properly – I learned that the hard way, ending up with steamed chicken once, oops! You want a nice golden-brown crust on each piece, about 2-3 minutes per side. It smells incredible at this stage, a preview of the deliciousness to come. Remove the seared chicken and set it aside; it doesn’t need to be cooked through yet.
- Build the Butter Chicken Sauce Base:: In the same pan, add another tablespoon of ghee or butter. Lower the heat to medium. Add the remaining ginger-garlic paste and cook for about a minute until fragrant – you’ll smell that amazing aroma filling your kitchen! Next, stir in the garam masala, remaining turmeric, and chili powder. Cook for another 30 seconds, stirring constantly, until the spices are super fragrant. This step is crucial for developing the deep, complex flavors of your sauce.
- Simmer the Sauce:: Pour in the canned crushed tomatoes. Stir well, scraping up any browned bits from the bottom of the pan – those are flavor bombs! Add the sugar and a pinch of salt. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for about 10-15 minutes. This allows the tomato to cook down and sweeten, and the spices to meld beautifully. You’ll see the sauce deepen in color and thicken slightly, which is exactly what we want.
- Combine and Finish the Dish:: Now, add the seared chicken back into the sauce. Stir to coat all the pieces. Pour in the heavy cream and stir gently until everything is combined. Let it simmer uncovered for another 5-7 minutes, or until the chicken is cooked through and the sauce has thickened to your liking. This is where the sauce gets that characteristic creamy, luscious texture. Taste and adjust salt if needed. I always add a tiny bit more cream here because, why not? It’s homemade butter chicken, after all!
- Garnish and Serve:: Just before serving, crush the kasoori methi (fenugreek leaves) between your palms and sprinkle them over the butter chicken. This tiny step adds an unmistakable, aromatic depth. Garnish generously with fresh cilantro. Serve your warm, glorious homemade butter chicken with basmati rice or warm naan bread. Honestly, the smell alone will make your mouth water. Enjoy the fruits of your labor!