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Butter Chicken
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Butter Chicken: Creamy Comfort in Minutes

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes

Ingredients

  • 2 tablespoons ghee or oil for cooking
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 1 tablespoon grated ginger
  • 1 can 14 oz tomato puree or crushed tomatoes
  • 1 cup heavy cream or full-fat coconut milk for a dairy-free option
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • <2—1/2 teaspoons smoked paprika or regular paprika
  • 1/2 teaspoon chili powder adjust to heat preference
  • Salt to taste
  • 2 tablespoons butter optional for extra gloss
  • Fresh cilantro for garnish

Instructions

  • Season the chicken with a pinch of salt and set aside. Patience here makes for juicier, happier chicken.
  • Heat ghee or oil in a large pan over medium heat. Add onions and cook until soft and translucent, about 4–5 minutes.
  • Add garlic and ginger; sauté for about 1 minute until fragrant. If your kitchen starts smelling like a spice market, you’re doing it right.
  • Stir in garam masala, cumin, paprika, and chili powder. Toast the spices for 30 seconds to wake them up.
  • Add tomato puree, then simmer for 8–10 minutes to thicken and deepen the flavor. Stir occasionally so nothing sticks and burns (we’ve all had that moment).
  • Slide in the chicken pieces. Cook until they’re just cooked through, about 6–8 minutes, depending on size.
  • Stir in cream (or coconut milk) and butter if using. Simmer for another 3–4 minutes until everything’s glossy and cohesive. Taste and adjust salt as needed.
  • Garnish with fresh cilantro and serve hot. If you’re feeling fancy, drizzle extra cream on top.