Easy Indian Butter Chicken: Your New Weeknight Comfort Food Obsession
Hey there, my fellow flavor adventurers! It’s Emily, your apron-clad cheerleader from Tasty Chow, and today we’re diving spoon-first into a bowl of pure magic: **Easy Indian Butter Chicken**. Picture this: tender chicken swimming in a sauce that’s like sunset in a bowl—creamy tomato goodness swirling with golden butter, kissed by warm spices and just a whisper of heat. It’s the hug your taste buds didn’t know they needed!
Now, I know what you’re thinking: “Emily, isn’t butter chicken… complicated?” Honey, that’s where the easy in this recipe shines! We’re skipping fussy techniques without sacrificing an ounce of flavor. Whether you’re a curry newbie or a seasoned spice-lover, this dish is your ticket to feeling like a kitchen rockstar on even the busiest Tuesday night. Grab your favorite wooden spoon—we’re about to make your kitchen smell like a cozy Delhi eatery. Trust me, your family (or your Netflix-and-chill date) will be begging for seconds.
Let me take you back to my first butter chicken encounter. It wasn’t in a fancy restaurant—it was in my college dorm kitchen, post-finals, with my roommate Priya. We were exhausted, surviving on instant noodles, when her mom overnighted a care package. Inside? Containers of homemade butter chicken and saffron rice. Priya reheated it while I stared skeptically at the orange sauce. “Just try it, Em!” One bite and I was *hooked*. The creaminess! The warmth of the spices! The way it made our tiny apartment feel like a sanctuary. That meal wasn’t just food; it was a lifeline of comfort. Priya laughed as I scraped the container clean with naan, saying, “See? Soul food doesn’t need a passport.” Ever since, butter chicken has been my go-to “I need a hug in a bowl” dish—and now, it’s yours too.
What You’ll Need (and Why!)
Gather these pantry heroes—I’ve added my chef notes to help you shop or substitute like a pro:
- 1 cup butter, divided → The star! Unsalted lets you control salt. *Chef’s hack:* Use ghee for a nuttier depth!
- 1 onion, minced → Yellow or white work best. They melt into the sauce, adding natural sweetness.
- 1 tbsp minced garlic → Fresh is ideal, but 1 tsp garlic powder works in a pinch.
- 1 (15 oz) can tomato sauce → Not marinara! Plain tomato sauce = smooth texture. *Swap:* Blend crushed tomatoes if needed.
- 3 cups heavy cream → For that dreamy silkiness. *Lighter option:* Half-and-half (but sauce will be thinner).
- 2 tsp salt → Start with 1.5 tsp if using salted butter.
- 1 tsp cayenne pepper → Adjustable! Use ½ tsp for mild, or add chili flakes for extra kick.
- 1 tsp garam masala → The spice blend that sings “Indian feast.” *Must-have!* No sub—grab it in the spice aisle.
- 1½ lbs boneless, skinless chicken breast → Thighs are juicier if you prefer! Cut evenly for perfect cooking.
- 2 tbsp vegetable oil → Neutral flavor. Avocado or canola oil also work.
- 2 tbsp tandoori masala → Smoky, complex magic. *No tandoori masala?* Use 1 tbsp paprika + 1 tbsp cumin.
*Pro tip:* Double the garlic and garam masala if you’re a spice rebel like me! 🌶️
Let’s Get Cooking: Your Foolproof Roadmap
Ready? Aprons on, music up—let’s turn these ingredients into gold!
- Sear that chicken! Heat oil in a skillet over medium-high. Toss chicken with tandoori masala (massage it in—get hands-on!). Sear 5-6 minutes until golden but not fully cooked. *Why?* Browning = FLAVOR. Don’t crowd the pan—work in batches if needed! Transfer chicken to a plate. It’ll finish cooking later.
- Build the flavor base. In a deep pot, melt ½ cup butter. Add onions and garlic. Sizzle 4-5 minutes until soft and fragrant—*don’t rush this!* Onions should be translucent, not brown. Stir often to avoid burning.
- Spice it up! Pour in tomato sauce, salt, cayenne, and garam masala. Stir like you mean it! Simmer 10 minutes. *Watch for splatters*—partially cover the pot. Sauce will deepen from bright red to rusty orange. Taste! Need more heat? Add a pinch of cayenne.
- Bring on the richness. Reduce heat to low. Stir in remaining ½ cup butter until melted, then slowly pour in cream. *Key move:* Stir constantly as you add cream to prevent curdling. Sauce will blush into a gorgeous coral.
- Reunite chicken & sauce. Add chicken (and any juices!) to the pot. Simmer gently 10-15 minutes. *Patience pays:* Sauce thickens as it bubbles. Chicken cooks through but stays tender. Stir occasionally—low heat is your friend!
*Chef’s secret:* Let it rest off heat for 5 minutes before serving. Flavors marry beautifully! 👰💍
Serving Up the Goodness
Butter chicken craves companionship! Spoon it generously over:
- Fluffy basmati rice (toasted cumin seeds in the rice? *Yes!*)
- Warm, buttery naan for sauce-scooping bliss
- Or—my fave lazy-night hack—a pile of roasted cauliflower “rice”
Garnish with cilantro leaves or a swirl of cream. Candlelight optional but highly recommended! 🕯️
Mix It Up: Your Recipe, Your Rules!
- Veggie Delight: Swap chicken for roasted chickpeas + cauliflower florets. Add with sauce in Step 5.
- Coconut Dream: Replace 1 cup cream with coconut milk for a tropical twist.
- Extra Smoky: Add ½ tsp smoked paprika to the sauce with garam masala.
- Dairy-Free: Use coconut oil instead of butter, and full-fat coconut milk for cream. (It’ll taste different but still delicious!)
- Instant Pot Speed Run: Sauté chicken + onions in pot. Add all except cream. Pressure cook 8 mins. Stir in cream after.
Emily’s Kitchen Confessions
This recipe? It’s evolved more than my taste in aprons! My first attempt involved burning the garlic (RIP) and a sauce so thin it could’ve been soup. But here’s the joy: butter chicken is FORGIVING. Over time, I learned tricks: blooming spices in tomato sauce, searing chicken separately, and—game-changer—resting the sauce. Priya’s mom later shared her secret: a pinch of kasoori methi (dried fenugreek) stirred in at the end. I add it now, but kept it out here for simplicity. The best part? Hearing from YOU. Like Sarah from Boise who made it for her spice-wary dad (“He licked the bowl!”), or Miguel who added pineapple (controversial but brave!). Keep sharing your kitchen wins—I live for them! 🥄💛
Butter Chicken SOS: Your Questions, Answered!
Q: My sauce split! How do I fix it?
A: Don’t panic! Remove from heat. Whisk in 1 tbsp hot water or cream. If it’s still grainy, blend with an immersion blender. Next time: add cream slowly on low heat, and avoid boiling.
Q: Can I make this ahead?
A: Absolutely! Flavors deepen overnight. Store in fridge up to 3 days. Reheat gently on stove with a splash of water or cream.
Q: Too spicy for my kids. Help!
A: Skip the cayenne entirely! Garnish theirs with extra cream or yogurt. The garam masala is warm, not hot.
Q: Why tandoori masala on the chicken?
A: It gives that signature smoky depth without a tandoor oven! If you only have garam masala, use that + ½ tsp smoked paprika.
Nutritional Snapshot (per serving)
Approx. 550 calories | 45g fat | 10g carbs | 25g protein
*Note: Using thighs or light cream changes values. This is an estimate!
Easy Indian Butter Chicken
- Total Time: 40 minutes
- Yield: 6 1x
Description
Rich, creamy, and packed with warming spices—this Easy Indian Butter Chicken is comfort food at its finest. Tender chunks of chicken are simmered in a buttery tomato-cream sauce with just the right touch of heat. Whether you’re a curry lover or new to Indian flavors, this dish is pure magic with every spoonful.
Ingredients
1 cup butter, divided
1 onion, minced
1 tbsp minced garlic
1 (15 oz) can tomato sauce
3 cups heavy cream
2 tsp salt
1 tsp cayenne pepper
1 tsp garam masala
1½ lbs boneless, skinless chicken breast, cut into bite-size chunks
2 tbsp vegetable oil
2 tbsp tandoori masala
Instructions
Cook the chicken: In a skillet, heat vegetable oil over medium-high heat. Add chicken and tandoori masala. Sear until browned and cooked through. Set aside.
Make the sauce base: In a large pot, melt ½ cup butter. Add onion and garlic, and cook until soft and fragrant.
Simmer the sauce: Stir in tomato sauce, salt, cayenne, and garam masala. Simmer for 10 minutes.
Add cream & chicken: Stir in remaining ½ cup butter and heavy cream. Add cooked chicken and simmer on low for 10–15 minutes until the sauce thickens.
Serve warm: Pair with fluffy rice or naan.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 550/serving
- Fat: 45g/serving
- Carbohydrates: 10g/serving
- Protein: 25g/serving
Final Thoughts: A Bowlful of Comfort, One Golden Spoonful at a Time
Let’s be real—when the world feels wild, when your day’s been a swirl of to-dos and takeout temptation looms, this is the dish that brings you back home. Butter Chicken is more than a meal. It’s that first deep sigh after a long day, that “mmm” moment that makes everything else fade for a second. And the fact that you made it in under an hour with zero stress? Chef’s kiss, friend.
From a dorm-room reheat to a full-on weeknight ritual, this recipe’s journey has been one of shared stories, happy bellies, and a whole lotta melted butter. So whether you’re scooping it onto rice, dunking naan like it’s a sport, or licking the spoon straight from the pot (guilty!), just know—you’ve earned every bite.
Here’s to warm spices, bold flavor, and simple meals that make you feel like a kitchen legend.
With garam masala in one hand and a glass of wine in the other,
– Emily Walker, Tasty Chow
