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Easy Homemade Butter Chicken Recipe
Ash Tyrrell

Easy Homemade Butter Chicken Recipe

I still remember the first time I made this Easy Homemade Butter Chicken — the rich aroma filled my whole kitchen and I couldn’t wait to dive in. After tasting it, I knew this would become a staple in my weekly rotation because it’s creamy, comforting, and unbelievably satisfying
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Prep Time 5 minutes
Cook Time 20 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon vegetable oil — helps brown the chicken without burning the butter and keeps the pan hot enough for a good sear.
  • 2 tablespoons unsalted butter divided — gives the dish its signature richness and smooth flavor.
  • 2 pounds skinless boneless chicken breast, diced — cooks quickly and absorbs flavors beautifully when cut into bite-size pieces.
  • 5 cloves garlic minced — fresh garlic gives the sauce a bold aromatic base; avoid garlic powder if possible.
  • 2 inches fresh ginger grated — fresh ginger adds warmth and brightness; grated ginger blends smoothly into the sauce.
  • 1 teaspoon ground cumin — provides earthy depth that complements the tomato sauce.
  • 2 teaspoons garam masala — the key spice blend responsible for authentic butter chicken flavor.
  • ½ teaspoon chili powder optional — adds mild heat; skip if cooking for kids or spice-sensitive guests.
  • 1 teaspoon smoked paprika — contributes gentle smokiness and enhances color.
  • 1 teaspoon ground turmeric — adds golden color and subtle peppery warmth.
  • 1 teaspoon salt — balances and enhances all flavors in the sauce.
  • 15- ounce can tomato sauce or passata — forms the smooth rich base of the curry sauce.
  • ½ cup heavy cream — creates the creamy velvety texture butter chicken is known for.
  • 2 tablespoons chopped fresh cilantro parsley, or mint — used as garnish to brighten the final dish.

Method
 

  1. Heat vegetable oil and one tablespoon of butter in a large pan over medium heat. Add diced chicken and cook until lightly browned on the outside, stirring occasionally. Move chicken slightly aside and melt the remaining butter in the same pan.
  2. Add garlic and grated ginger to the melted butter and cook briefly until fragrant. Sprinkle in cumin, garam masala, paprika, turmeric, chili powder, and salt. Stir well so the chicken is evenly coated with spices.
  3. Pour in the tomato sauce and mix everything together until smooth. Cover and let the mixture simmer gently for about 5–10 minutes so the chicken cooks through and absorbs flavors.
  4. Remove the lid and stir in heavy cream to create a silky, rich sauce. Let it simmer uncovered for a few minutes until slightly thickened. Taste and adjust seasoning before serving.

Notes

  • I always brown the chicken well first because those caramelized bits deepen flavor.
  • I prefer fresh ginger and garlic since powdered versions lack brightness.
  • I taste the sauce before serving and sometimes add extra cream for smoothness.
  • If the sauce thickens too much, I loosen it with a splash of warm water.