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A pan filled with Butter Chicken pieces simmered in a thick, orange-brown curry sauce, garnished with chopped cilantro.
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Easy Butter Chicken

This one pan stovetop butter chicken recipe is rich, creamy, and packed with warm spices and ready in under 30 minutes. Better than takeout and perfect for busy weeknights!
Prep Time20 minutes
Cook Time43 minutes
Marinade Time1 hour
Total Time2 hours 5 minutes
Course: Dinner, Main Course
Cuisine: Indian
Keyword: butter chicken
Servings: 6 servings
Calories: 581kcal
Author: Alicia

Ingredients

Marinade

  • 1 Tablespoon olive oil
  • 1/2 cup Greek yogurt
  • 2 Tablespoon lemon juice
  • 2 teaspoons chili powder
  • 2 teaspoons paprika
  • 1/2 teaspoon salt
  • 1 teaspoon turmeric
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 pounds chicken thighs

Sauce

  • 4 Tablespoons butter
  • 1 large onion
  • 2 Tablespoons ginger
  • 1 Tablespoon garlic
  • 1 jalapeno
  • 2 teaspoons garam masala
  • 1 teaspoon cinnamon
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups tomato puree
  • 2 cups chicken stock
  • 1/2 cup heavy cream
  • 2 Tablespoons tomato paste
  • cilantro and scallions

Instructions

  • In a bowl, mix all marinade ingredients except the chicken. Add the chicken and coat well. Cover and marinate for at least 1 hour or overnight.
    1 Tablespoon olive oil, 1/2 cup Greek yogurt, 2 Tablespoon lemon juice, 2 teaspoons chili powder, 2 teaspoons paprika, 1/2 teaspoon salt, 1 teaspoon turmeric, 2 teaspoons garam masala, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 2 pounds chicken thighs
  • In a large pan, melt butter over medium heat. Add onions and cook until soft, about 5 minutes.
    4 Tablespoons butter, 1 large onion
  • Add garlic, ginger, and jalapeno, if using. Cook for 2-3 minutes.
    2 Tablespoons ginger, 1 Tablespoon garlic, 1 jalapeno
  • Stir in garam masala, cinnamon, salt, and pepper.
    2 teaspoons garam masala, 1 teaspoon cinnamon, 1 1/2 teaspoons salt, 1/2 teaspoon black pepper
  • Add tomato puree and chicken stock. Simmer until the onions are very soft.
    1 1/2 cups tomato puree, 2 cups chicken stock
  • Blend the sauce until smooth using a blender or immersion blender, if desired.
  • Return to the heat and stir in cream and tomato paste. Simmer on low for 10 minutes.
    1/2 cup heavy cream, 2 Tablespoons tomato paste
  • Meanwhile, preheat the broiler to high. Place the chicken on a foil-lined baking sheet and broil for 4 minutes, until lightly browned.
  • Add the chicken and any juices to the sauce. Simmer for 10-15 minutes, until the chicken reaches 165° F and the sauce thickens.
  • Serve with basmati rice or naan. Garnish with cilantro and scallions.
    cilantro and scallions

Nutrition

Serving: 1serving | Calories: 581kcal | Carbohydrates: 17g | Protein: 31g | Fat: 44g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.4g | Cholesterol: 194mg | Sodium: 1152mg | Potassium: 884mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1619IU | Vitamin C: 15mg | Calcium: 84mg | Iron: 3mg