Easy Butter Chicken
Simmer yogurt-marinated chicken in a buttery tomato sauce with warm spices and cream for an approachable butter chicken dinner.
- Prep time
- 20 min
- Cook time
- 30 min
- Total time
- 1 hr 25 min
- Servings
- 4
This streamlined version uses boneless thighs and a short marinade to bring the dish into a home kitchen schedule. Tomato puree makes a smooth sauce without blending hot liquid. Cream softens the acidity while dried fenugreek adds a distinctive aroma. Resting time includes thirty minutes of refrigerated marinating and five minutes after cooking.
Plan for the chicken before starting the sauce
Read the marinade and timing before you begin. Marinating time is not active work, but it still belongs in your dinner plan. Keep raw chicken refrigerated and separate from ready-to-eat ingredients, and follow the recipe's cooking and temperature directions.
Warm spices gently in the sauce rather than scorching them in an empty pan. Add dairy with the heat controlled as directed, then taste the finished sauce before making it hotter. You can add heat at the table more easily than remove it from the whole pot.
Troubleshooting this recipe
Is butter chicken the same as chicken tikka masala?
They are related tomato-based chicken dishes with many household and restaurant variations, but the recipes are not interchangeable. Use the ingredients and method for the particular version you choose.
Can I skip the marinating time?
The written method includes that step for flavor and preparation. Skipping it changes the result and does not remove the requirement to cook the chicken safely. If you are short on time, choose a recipe designed for a quicker start.
Easy Butter Chicken
Serves 4 · Prep 20 min · Cook 30 min · Rest 35 min · Total 1 hr 25 min
Ingredients
Step-by-step instructions
- Combine chicken, yogurt, lemon, half the garlic, half the ginger, 1 teaspoon garam masala, paprika, and 1/2 teaspoon salt. Cover and refrigerate for 30 minutes.
- Melt butter in a deep skillet over medium heat. Add remaining garlic and ginger; cook 1 minute. Stir in tomato puree, water, remaining garam masala, and salt; simmer 10 minutes.
- Add chicken with all its marinade. Simmer gently, partly covered, for 15 to 18 minutes, stirring, until chicken reaches 165°F (74°C).
- Stir in cream and fenugreek. Warm gently for 1 minute without a hard boil. Rest off heat for 5 minutes.
A few kitchen notes
- Check several of the largest chicken pieces for doneness.
Ingredient substitutions
- Omit fenugreek if unavailable; the sauce will have a different aroma.
Storage & reheating
Refrigerate within 2 hours for 3 days. Reheat gently to 165°F (74°C).
What to serve with it
Serve with basmati rice, naan, and sliced cucumber.
Comments & kitchen questions
Have a question, a useful substitution, or a result to share? Your feedback helps us make this recipe clearer and more useful.
Questions from the kitchen
Can I make Easy Butter Chicken ahead?
Refrigerate within 2 hours for 3 days. Reheat gently to 165°F (74°C).
What if I can’t find an ingredient?
Omit fenugreek if unavailable; the sauce will have a different aroma.
You might also like.
United StatesClassic Meatloaf
Make a tender beef meatloaf with a tangy ketchup glaze, finely chopped onion, and milk-soaked breadcrumbs for a familiar family dinner.
United StatesClassic Beef Chili
Simmer ground beef, kidney beans, tomatoes, and warm spices into a hearty one-pot chili that works well for dinner and planned leftovers.
ItalyClassic Beef Lasagna
Layer tender pasta with a slow-simmered beef tomato sauce, ricotta, mozzarella, and Parmesan for a generous baked lasagna with clean-cut servings.
United StatesCreamy Chicken Alfredo
Toss fettuccine with a cream-and-Parmesan sauce and sliced skillet chicken for a rich, comforting dinner with a smooth, glossy finish.
Loading the kitchen conversation…