Easy Butter Chicken

There are three dishes I almost always order when I’m at an Indian restaurant: tikka masala, tandoori chicken, and—without fail—butter chicken. If butter chicken is on the menu, it’s coming to my table. No hesitation.

The first time I tried it was years ago while working at MP. A coworker was doing a lunch run to a nearby Indian spot, and I decided to branch out and order something new. Enter butter chicken. One bite in and…that was it. I was completely hooked. Creamy, rich, perfectly spiced—it was the kind of dish that makes you pause mid-bite just to appreciate what’s happening.

Fast forward to the pandemic, when a small Indian restaurant just a block from my house became my go-to. And then they went and changed the game: bacon butter chicken. Yes, you read that right. Once they started offering takeout, I was there constantly. It felt like a little bright spot in a very weird time.

I’ve made butter chicken at home before, and honestly, it’s not a difficult recipe when you’re comfortable in the kitchen. So when I saw this one labeled “easy,” I had a moment of skepticism. But then I remembered—“easy” recipes aren’t just about skill level, they’re about accessibility. And this one absolutely delivers.

The combination of garam masala, tomatoes, and cream comes together into that signature velvety sauce that makes butter chicken so irresistible. It’s cozy, flavorful, and exactly what you want when you’re craving something comforting but a little special.

This is one of those recipes that checks all the boxes: simple, satisfying, and worthy of making again and again. I’m already looking forward to the leftovers—and I can say with confidence, this one’s going into regular rotation.

Easy Butter Chicken

Recipe from Little Sunny Kitchen

Serves 4

• 1 tablespoon vegetable oil
• 2 tablespoons butter divided
• 2 pounds chicken breasts skinless, boneless, diced into bite-size pieces
• 5 cloves garlic about 5 teaspoons, minced
• 2 inch fresh ginger grated
• 1 teaspoon ground cumin
• 2 teaspoons garam masala
• ½ teaspoon chili powder optional
• 1 teaspoon smoked paprika
• 1 teaspoon ground turmeric
• 1 teaspoon salt
• 15 ounce can tomato sauce or passata
• ½ cup heavy cream
• 2 tablespoons fresh parsley, mint, or cilantro for garnish

In a frying pan, heat vegetable oil and melt 1 tablespoon of butter. Brown the diced chicken breast until golden. Move the chicken to one side, and melt the rest of the butter.

Add the garlic and ginger, and cook until fragrant (about 1 minute). Add all of the spices, and the salt, stir and cook for a minute then add the passata.

Give everything a mix, cover with a lid and simmer on medium heat for 5-10 minutes for the chicken to cook and the flavors to settle.

Carefully open the lid, and stir in the cream, and allow the sauce to reduce a little. Serve warm over rice with chopped parsley, mint, or cilantro.