Easy Butter Chicken Recipe
User Reviews
4.3
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Prep Time
15 mins
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Cook Time
30 mins
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Marinate
6 hrs
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Total Time
6 hrs 45 mins
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Servings
8
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Calories
385 kcal
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Course
Main Course
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Cuisine
Indian
Easy Butter Chicken Recipe
Description
This recipe for Easy Butter Chicken starts by marinating boneless, skinless chicken thighs in a spice mix including garam masala, garlic powder, cumin, chili powder, olive oil, and salt to impart deep flavor. After at least six hours, the chicken is browned in clarified butter for a caramelized exterior but is not fully cooked at this stage.
The sauce is then built in the same skillet with additional clarified butter, diced onions, minced garlic, grated fresh ginger, and a blend of warming spices such as garam masala, chili powder, ground coriander, and cayenne pepper. Tomato sauce and coconut cream are added to create a creamy tomato-based sauce that balances richness and mild heat. The browned chicken returns to the sauce to finish cooking and soak up flavors.
This butter chicken pairs well with steamed basmati rice or flatbreads like naan, which help to scoop up the sauce. Garnishing with chopped cilantro adds a fresh note.
Leftovers can be refrigerated for up to five days or frozen for three months. Coconut oil can substitute for clarified butter, and heavy or whipping cream may be used instead of coconut cream. Ground ginger is an alternate to fresh ginger if needed.
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 cumin ground
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 2 pounds chicken thighs or chicken breast, cut into 1-inch chunks, skinless and boneless
For the sauce:
- 3 tablespoons clarified butter divided
- 1 yellow onion diced
- 3 garlic minced, cloves
- 1 tablespoon garam masala
- 1 tablespoon ginger grated fresh
- 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
- ground black pepper
- cilantro chopped, for garnish
Instructions
- 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.
- 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.
- To make the sauce, heat 2 tablespoons of the 3 tablespoons Clarified Butter or Ghee butter in a large skillet over medium-high heat.
- 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.
- Cook the chicken in batches, if necessary, and don’t worry about cooking it all the way through at this stage.
- Transfer the browned chicken to a plate. Add another tablespoon of ghee to the skillet and reduce to medium heat.
- 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.
- 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.
- 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.
- Simmer for 10-15 minutes over medium-low heat until the chicken is tender and cooked through.
- Season to taste with Salt and ground black pepper if necessary. Top with Chopped cilantro, for garnish, and serve hot.
Notes
- Marinate chicken for at least 6 hours, up to 24 hours, to develop flavor before cooking.
- Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months; reheat in the microwave.
- You can substitute coconut oil for clarified butter if preferred.
- Instead of coconut cream, use heavy cream or whipping cream as a substitute.
- If fresh ginger is unavailable, ground ginger can be used instead.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 385 kcal
% 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.
User Reviews
Overall Rating
4.3
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