Easy Butter Chicken Recipe – Creamy, Flavorful, and Perfect for Beginners
A flavorful, comforting and mild dish that is easy to make and comes together quickly
Looking for a quick and delicious Indian Butter Chicken recipe? This easy Butter Chicken is creamy, mild, and packed with warm, comforting spices. It’s a perfect weeknight dinner and an excellent dish for introducing Indian flavors to the family. Serve it over basmati rice or with garlic naan for an authentic restaurant-style meal at home!
Why You’ll Love This Butter Chicken Recipe
✅ Quick & Easy: Ready in under an hour.
✅ Kid-Friendly: Mild spice level makes it a great choice for all ages.
✅ Authentic Flavor: Inspired by America’s Test Kitchen demo with a homemade touch.
✅ Perfect for Meal Prep: Makes great leftovers!
I originally shared this recipe on Facebook, and so many people asked for a written version. While America’s Test Kitchen Butter Chicken demo inspired me, I couldn’t find a full recipe, so I documented the steps here for easy reference. Be sure to check out their video for a helpful step-by-step guide!
If you’re new to Indian cooking, this is a great recipe. It’s creamy, flavorful, and may just become your next family favorite or Sunday Supper tradition!
Indian Butter Chicken
Equipment
- Immersion blender or regular blender
Ingredients
- 2 tbsp butter unsalted
- 1 large onion diced
- 4 tsp fresh ginger grated (use rasp-style grater)
- 5 large garlic cloves grated (use garlic press)
- 1 small green chili – serrano or jalapeno diced (remove seeds for less heat)
- 1 tbsp garam masala (lots of variations and blends available)
- 1 tsp ground coriander
- ½ tsp ground cumin
- ½ tsp ground black pepper
- ¼ tsp turmeric – optional
- ¼ tsp paprika – optional
- 1½ cups water
- ½ cup tomato paste
- 1 tbsp sugar
- 1 tsp table salt 1 1/2 tsp kosher salt
- 1 cup heavy cream
- 2 tbsp butter unsalted
- 2 lbs boneless skinless chicken thighs (breasts not recommended)
- 1 tsp table salt 1 1/2 tsp kosher salt
- ½ cup plain Greek yogurt
- 2 tbsp fresh cilantro chopped for garnishing
Instructions
Prepare the Sauce:
- In a simple saucepan over medium heat, melt butter.
- Sauté onions, chili pepper, ginger and garlic in the melted butter for 8-10 minutes until onions are soft and slightly browned.
- Add the spice blend to the onion mixture and cook for 3 more minutes.
- Stir in water and tomato paste, breaking up any lumps with a whisk.
- Add sugar and salt, bring to a simmer (it happens quickly), then remove from heat.
- Stir in heavy cream.
- Use an immersion blender to blend the sauce until smooth. If using a countertop blender, blend for 30-60 seconds until creamy. If desired, add a couple more tablespoons of butter for extra richness. Cover and set aside.
Prepare the Chicken:
- Trim excess fat or gristle from chicken thighs. In a bowl, mix chicken with salt and Greek yogurt until well coated. No marinating necessary.
- Turn on oven broiler and adjust rack to 6 inches below the broiler element.
- Line a rimmed baking sheet with aluminum foil and place a wire rack on top.
- Arrange chicken on the rack and broil for 18-20 minutes, flipping halfway through. Your chicken will get nicely charred because of the broiling. Internal temperature should reach 165℉ when done.
- Let chicken rest for 5 minutes, then cut into 3/4-inch bite-sized pieces.
Combine and Serve:
- Reheat the sauce over low heat.
- Add the chicken pieces and chopped cilantro, stirring to combine.
- Serve over basmati rice or with naan.
- Thank you again to America's Test Kitchen for this recipe!
