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A bowl of easy homemade butter chicken, rich and creamy

Easy Homemade One-Pot Butter Chicken

This easy one-pot butter chicken recipe delivers a rich, creamy, and flavorful meal with tender chicken simmered in a spiced tomato sauce, perfect for a satisfying weeknight dinner.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4 people
Calories 450 kcal

Equipment

  • Large bowl
  • Large, heavy-bottomed pot or Dutch oven

Ingredients
  

For the Chicken Marinade:

  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
  • 0.5 cup plain full-fat yogurt
  • 1 tablespoon ginger-garlic paste or 1 tsp grated ginger + 1 tsp minced garlic
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 0.5 teaspoon red chili powder adjust to your spice preference
  • 0.5 teaspoon salt

For the Sauce:

  • 2 tablespoons unsalted butter
  • 1 large onion, finely chopped
  • 1 tablespoon ginger-garlic paste
  • 1 can (28 oz) crushed tomatoes
  • 0.5 cup water or chicken broth
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 0.5 teaspoon paprika or Kashmiri red chili powder for color
  • 0.25 teaspoon ground fenugreek (kasuri methi), crushed optional, but highly recommended for authentic flavor
  • 0.5 teaspoon sugar or to taste, balances the acidity of tomatoes
  • 0.5 cup heavy cream or half-and-half for a lighter version
  • Salt to taste

For Garnish:

  • Fresh cilantro, chopped

Instructions
 

Marinate the Chicken

  • Combine chicken cubes with yogurt, ginger-garlic paste, turmeric, cumin, garam masala, red chili powder, and salt in a large bowl.

Sauté Aromatics

  • Heat butter in a large pot over medium heat, then cook chopped onion until translucent (5-7 minutes). Add ginger-garlic paste and cook for 1 minute until fragrant.

Build the Sauce

  • Stir in crushed tomatoes, water or broth, coriander, garam masala, paprika, fenugreek, and sugar; bring to a gentle simmer.

Sear the Chicken

  • Add marinated chicken to the simmering sauce, stirring gently to coat, and bring back to a simmer.

Simmer and Cook

  • Reduce heat to low, cover, and simmer for 15-20 minutes until chicken is cooked.
  • Stir occasionally to prevent sticking.

Finish with Cream

  • Remove pot from heat and stir in heavy cream, adjusting salt to taste.
  • Add more water or broth if the sauce is too thick.

Garnish and Serve

  • Ladle into bowls and garnish generously with fresh chopped cilantro.

Notes

For deeper flavor, marinate the chicken overnight. Adjust spice levels to your preference by adding more or less red chili powder. Serve with basmati rice or naan bread for a complete meal.