Quickly made on the stove, all in one skillet. Finish off with steamed rice and naan for a warm cozy meal!
Prep time: PT10M
Cook time: PT20M
Total time: PT30M
Rating
4.36 stars (2379 reviews)
Ingredients
2 pounds boneless skinless chicken breasts or thighs, cut into bite-size chunks
1/4 cup plain Greek yogurt
6 cloves garlic, minced or grated
2 tablespoons fresh grated ginger
2 teaspoons plus 1 tablespoon garam masala
2 teaspoons cumin
1 teaspoon turmeric
1-2 teaspoons cayenne pepper, use to your taste
kosher salt and black pepper
2 tablespoons extra virgin olive oil
4 tablespoons salted butter
1 large yellow onion, chopped
1-2 teaspoons crushed red pepper flakes, use to your taste
1/2 cup tomato paste
1 (14 ounce) can full-fat coconut milk ((or sub 1 cup cream))
1/2 cup fresh cilantro roughly, chopped
steamed rice and naan, for serving
Steps
1. in a bowl, toss together the chicken, yogurt, 3 cloves garlic, 1 tablespoon ginger, 2 teaspoons garam masala, 1 teaspoon cumin, 1/2 teaspoon turmeric, 1/2 - 1 teaspoon cayenne pepper, and 1 teaspoon salt. Let sit 5-10 minutes. 2. Heat the oil in a large skillet over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes. Add 1 tablespoon butter and toss to coat the chicken. Remove the chicken from the skillet to a plate. 3. To the skillet, add the onion and cook 5 minutes, until softened. Add 2 tablespoons butter, 3 cloves garlic, 1 tablespoon ginger, 1 tablespoon garam masala, 1 teaspoon cumin, 1/2 teaspoon turmeric, 1/2 - 1 teaspoon cayenne pepper, and the chili flakes. Season with salt and pepper. Cook until very fragrant, about 5 minutes. Add the tomato paste and continue cooking another 3-4 minutes. 4. Reduce the heat to low. Add 1 cup water and the coconut milk. Stir to combine, bring the sauce to a simmer, cook 5 minutes or until the sauce thickens slightly. Stir in 1 tablespoon butter. If the sauce seems thick, thin with 1/2 to 1 cup additional coconut milk. Add the chicken and any juices on the pan and cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes. Remove from the heat and stir in the cilantro. Season with salt and pepper.5. Serve the chicken and sauce over bowls of rice with fresh naan. Enjoy!
Nutitrion
Serving Size: 1 serving
Calories: 561 kcal
Reviews
Devon Bouvier on 2026-07-17 (5 stars): Hey T!
I’ve made this recipe over a dozen times and my family loves it. I was wondering if this recipe would be acceptable in a crockpot. It takes me like an hour-hour and a half to make this usually with the prep work and I am looking to save some time and just let the crock do its thing.
Thanks!
Minna on 2026-05-24 (5 stars): Easy recipe. This is a hit every time I make it, had this recipe for few years. This is so flavorful. All of your recipes are so goood! Thank you!
Jennifer on 2026-05-14 (5 stars): Easy. I doubled it so took more time. Flavour is good guests enjoyed
Judy P on 2026-04-29 (5 stars): I have made this recipe many times! Always a favourite. Quick, easy and very flavourful!
Emily on 2026-04-24 (5 stars): Recipe was great! I thought it needed a little sweetness so I added sugar. It was great will definitely make again :)
Karina on 2026-04-11 (5 stars): Best recipe I've had in a while! Next time will probably use 1 lbs chicken thighs and 1 can of chickpeas in the marinating stage since I'm cooking for one!
Kelly on 2026-03-30 (5 stars): Stellar dish. The best butter chicken recipe I’ve ever made. I let the chicken marinate in the yoghurt mix for a few hours and used ghee to brown the chicken. I also used one six ounce can of tomato paste instead of measuring half a cup cuz lazy. 5/5 Highly recommend
