Butter chicken is an Indian curry of yogurt-marinated chicken cooked in a rich tomato-cream sauce flavored with garam masala, cumin, and garlic. This one-pan version delivers authentic takeout flavor with simple ingredients and minimal prep.
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Combine chicken, greek yogurt, garam masala, turmeric, ground cumin and paprika in a bowl. Cover and marinate in the refrigerator for at least 1 hour or up to overnight.
Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the chicken and cook until browned on both sides, about 2-3 minutes per side. Remove to a plate and tent with foil to keep warm.
Melt the remaining 3 tablespoons of butter in the same skillet. Add the onion and cook until softened and starting to brown, about 3-5 minutes.
Add the garlic, ginger, cumin, and garam masala. Continue to cook for 1-2 minutes, stirring frequently.
Stir in the tomato puree and paprika. Lower the heat and simmer until the puree darkens and thickens, about 10 minutes. If you are using a chili pepper, add it with this step.
Add the chicken pieces and any accumulated juices back to the pan. Slowly stir in the heavy cream. Simmer for at least another 5-10 minutes.
Taste and season, as needed. Serve over rice, or as desired.
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally, or microwave in 1-minute intervals.
Marinate for at least 1 hour, or up to overnight in the refrigerator. Longer marination makes the chicken more tender and flavorful.
Yes. Prepare the curry up to 2 days ahead, store in an airtight container, and reheat gently on the stovetop over low heat, stirring occasionally.
Use coconut milk (canned, full-fat) or Greek yogurt stirred in at the end. Coconut milk provides similar richness; yogurt works but won't be quite as creamy.
Yes. Chicken breasts work well; cut them into bite-size pieces and check for doneness after 2-3 minutes per side, as they cook faster than thighs.
The tomato puree should darken in color and thicken noticeably after about 10 minutes of simmering, and the sauce should coat the back of a spoon.
