Description
This Easy Butter Chicken recipe features tender boneless chicken thighs cooked in a rich and flavorful sauce made with garam masala, paprika, ginger, garlic, tomato sauce, and your choice of coconut milk or heavy cream. Ready in 40 minutes, it’s a comforting and creamy dish perfect served over hot white rice, offering a delicious and easy-to-make take on classic Indian butter chicken.
Ingredients
Chicken and Marinade
- 2½-3 pounds boneless, skinless chicken thighs
- 1¼ teaspoon kosher salt
- 1 teaspoon garam masala
- 1 teaspoon paprika
Cooking
- 1 tablespoon oil (olive or avocado)
- 4-6 cloves garlic, pressed or finely minced
- 1 tablespoon freshly grated or minced ginger (OR 1 teaspoon ground ginger)
- 2 teaspoons garam masala
- 1½ teaspoons paprika
- 1 teaspoon cumin
- ½ teaspoon curry powder
- ½ teaspoon black pepper
Sauce
- 15 oz can tomato sauce
- ⅔ cup heavy cream (OR one 15oz can full fat coconut milk)
- 1 cup water
- 1½ tablespoons brown sugar
- 1 tablespoon lime juice
- 2 tablespoons butter
To Serve
- White rice, cooked (2½ – 3 cups dry rice recommended)
Instructions
- Prepare and Season Chicken: Pat the chicken thighs dry completely using paper towels, trim any excessive fat with kitchen shears, and cut into 1-inch pieces. Place the chicken pieces in a bowl and coat thoroughly with 1¼ teaspoons kosher salt, 1 teaspoon garam masala, and 1 teaspoon paprika.
- Heat Pan and Sear Chicken: Heat a large pan or enamel-coated Dutch oven over medium to medium-high heat. Add 1 tablespoon of oil and swirl to coat the bottom. Add the chicken pieces in a single layer, allowing them to sear undisturbed for a couple of minutes.
- Cook Chicken Through: Stir occasionally and cook the chicken for about 6-8 minutes until it is mostly cooked through and lightly browned in spots. Maintain a high temperature (medium-high to high) to evaporate excess liquid and develop flavor.
- Add Garlic and Ginger: Lower heat to medium and add the pressed garlic and grated ginger to the pan. Stir constantly for about 30 seconds to release their flavors.
- Bloom Spices: Push the chicken to one side of the pan to create space. Add 2 teaspoons garam masala, 1½ teaspoons paprika, 1 teaspoon cumin, ½ teaspoon curry powder, and ½ teaspoon black pepper into the fat and juices at the bottom of the pan. Stir and cook the spices for about one minute to bloom them.
- Incorporate Sauce Base: Stir the chicken and spice mixture together, then add the 15 oz can of tomato sauce. Cook for 2-3 minutes, scraping up browned bits from the bottom of the pan to enhance flavor.
- Add Creamy Element: Pour in either ⅔ cup heavy cream combined with 1 cup water or a full 15 oz can of full-fat coconut milk. Adjust the ratio if you prefer a richer sauce.
- Simmer the Sauce: Reduce heat to low, cover the pan, and let the sauce simmer gently for 8-10 minutes to meld the flavors and finish cooking the chicken.
- Finish the Dish: Remove the pan from heat and stir in 1½ tablespoons brown sugar, 1 tablespoon lime juice, and 2 tablespoons butter to enrich and balance the sauce. Adjust salt if necessary.
- Adjust Sauce Consistency (Optional): If the sauce is too thin, mix 1 tablespoon cornstarch with 1 tablespoon cold water and whisk it into the sauce to thicken during the last minutes of cooking. If too thick, add a splash more water or cream/coconut milk.
- Serve: Serve the butter chicken hot over cooked white rice for a delicious, comforting meal.
Notes
- You can substitute heavy cream with full-fat coconut milk for a dairy-free version.
- Adjust the spice levels by modifying the amounts of garam masala, paprika, and curry powder according to your taste preference.
- Using a large heavy-bottomed pan or Dutch oven helps prevent burning and evenly cooks the chicken.
- Gently simmering the sauce allows flavors to meld without curdling the cream or coconut milk.
- Patting the chicken dry before searing prevents excess moisture, helping it brown better.
- Adding lime juice at the end brightens and balances the richness of the sauce.
- If you like a thicker sauce, cornstarch slurry is an easy way to thicken without altering flavor.
- This recipe pairs perfectly with basmati or jasmine rice but can also be served with naan or roti.
