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Butter Chicken – Creamy Indian Chicken Curry

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A rich and creamy Indian chicken curry that’s perfect for weeknight dinners or special gatherings.

Ingredients

Scale
  • 1 lb boneless skinless chicken (breast or thighs), cut into bite-size pieces
  • ½ cup plain yogurt
  • 1 Tbsp tandoori masala (or garam masala substitute)
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1–2 Tbsp ghee or unsalted butter
  • 1 large onion, thinly sliced
  • 1 Tbsp ginger paste
  • 1 Tbsp garlic paste
  • 1 (14-15 oz) can crushed tomatoes (or tomato puree/paste)
  • 1 tsp chili powder (or Kashmiri chili powder)
  • 1½ tsp coriander powder
  • 1½ tsp cumin powder
  • ½ cup heavy cream
  • ½ tsp garam masala
  • ¼ tsp dried fenugreek leaves (optional)
  • Salt, to taste
  • Fresh cilantro, for garnish (optional)

Instructions

  1. In a bowl, mix yogurt, tandoori masala, ginger paste, and garlic paste. Add the chicken and let it marinate for at least 20 minutes (or up to 24 hours in the fridge).
  2. Heat ghee or butter in a large skillet over medium heat. Sauté the sliced onions until they’re soft and lightly golden.
  3. Add ginger and garlic paste; cook until fragrant.
  4. Stir in the crushed tomatoes; sprinkle in chili powder, coriander, and cumin. Cook until well blended and slightly thickened.
  5. Pour in the heavy cream, followed by garam masala and fenugreek leaves if using. Mix well.
  6. Add the marinated chicken pieces and allow everything to simmer on low heat, stirring occasionally, until the chicken is cooked through and the sauce thickens (about 10–15 minutes).
  7. Taste and adjust seasoning if needed. Garnish with fresh cilantro and serve with basmati rice or naan.

Notes

For a lighter version, use chicken breast and substitute heavy cream with coconut milk. Pair with fragrant basmati rice or warm naan.

Nutrition

Find it online: https://onebrit.com/butter-chicken-creamy-indian-chicken-curry/