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4.3 from 243 votes

Easy Butter Chicken Recipe

Easy to make butter chicken recipe made with chunks of tender chicken breasts cooked in a rich and Creamy buttery Indian sauce. Juicy, tasty, and so flavorful.

Prep Time
15 mins
Cook Time
15 mins
Marinate
6 hrs
Total Time
6 hrs 45 mins
Servings: 8
Calories: 385 kcal
Course: Main Course
Cuisine: Indian

Ingredients

For the Chicken Marinade
  • 1½ tablespoons extra virgin olive oil avocado oil or coconut oil
  • 1 teaspoon garlic powder
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt
  • 2 pounds skinless and boneless chicken thighs or chicken breast, cut into 1-inch chunks
For the sauce:
  • 3 tablespoons clarified butter divided
  • 1 yellow onion diced
  • 3 garlic cloves minced
  • 1 tablespoon garam masala
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon chili powder
  • 1 teaspoon ground coriander
  • ½ teaspoon cayenne pepper
  • 14 ounces tomato sauce one can
  • 1½ Cup coconut cream well stirred or blended
  • salt and ground black pepper
  • Chopped cilantro, for garnish

Instructions

    Cup of Yum
  1. Start by marinating the 2 pounds skinless and boneless chicken thighs (chunks). In a large glass bowl, combine the 1½ tablespoons Extra Virgin Olive Oil with 1 teaspoon Garlic Powder, 2 teaspoons Garam Masala, 1 teaspoon Ground Cumin, 1 teaspoon Chili Powder, and 1 teaspoon Kosher Salt.
  2. Add the chicken and toss to coat with the marinade. Cover with plastic wrap and refrigerate for at least 6 hours, up to 24 hours.
  3. To make the sauce, heat 2 tablespoons of the 3 tablespoons Clarified Butter or Ghee butter in a large skillet over medium-high heat.
  4. Use tongs to add the marinated chicken pieces to the skillet in a single layer, leaving behind the excess marinade and brown on all sides.
  5. Cook the chicken in batches, if necessary, and don’t worry about cooking it all the way through at this stage.
  6. Transfer the browned chicken to a plate. Add another tablespoon of ghee to the skillet and reduce to medium heat.
  7. Add the 1 Yellow Onion (diced), 3 Garlic Cloves (minced), 1 tablespoon Garam Masala, 1 tablespoon Grated Fresh Ginger, 1 teaspoon Chili Powder, 1 teaspoon Ground Coriander, and ½ teaspoon Cayenne Pepper, and stir to combine.
  8. Cook the mixture for 45 seconds, then add the 14 ounces Tomato Sauce. Bring the sauce to a simmer and cook for 5 minutes, stirring occasionally.
  9. Stir in the 1½ Cup Coconut Cream, and return to a simmer. Return the browned chicken pieces to the skillet, along with any accumulated juices, and use a wooden spoon to settle the chicken into the sauce.
  10. Simmer for 10-15 minutes over medium-low heat until the chicken is tender and cooked through.
  11. Season to taste with Salt and ground black pepper if necessary. Top with Chopped cilantro, for garnish, and serve hot.

Notes

  • Substitutes: 
  • Storage:
  • Place leftovers in a container and store them in the fridge for up to 5 days. Reheat in the microwave when ready to eat. You can freeze for up to 3 months.
  •  
  • You may use Coconut Oil in place of butter
  • Instead of Coconut Cream, you can use Heavy cream or whipping cream
  • Use ginger powder if you don't have fresh ginger

Nutrition Information

Calories 385kcal (19%) Carbohydrates 9g (3%) Protein 25g (50%) Fat 29g (45%) Saturated Fat 19g (95%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Trans Fat 0.02g Cholesterol 122mg (41%) Sodium 639mg (27%) Potassium 624mg (18%) Fiber 3g (12%) Sugar 2g (4%) Vitamin A 446IU (9%) Vitamin C 6mg (7%) Calcium 34mg (3%) Iron 3mg (17%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 385

% Daily Value*

Calories 385kcal 19%
Carbohydrates 9g 3%
Protein 25g 50%
Fat 29g 45%
Saturated Fat 19g 95%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 6g 30%
Trans Fat 0.02g 1%
Cholesterol 122mg 41%
Sodium 639mg 27%
Potassium 624mg 13%
Fiber 3g 12%
Sugar 2g 4%
Vitamin A 446IU 9%
Vitamin C 6mg 7%
Calcium 34mg 3%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.