Spicy Butter Chicken Recipe

Spicy Butter Chicken in a white skillet with naan bread.

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This Spicy Butter Chicken recipe is rich, creamy, and packed with bold Indian-inspired flavors—perfect for cozy dinners, meal prep, or satisfying your takeout cravings at home.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Keyword: chicken, chicken bites, chicken breasts, creamy, curry, dairy-free, dinner, easy, family-friendly, indian, kid-friendly, lunch, spicy, stovetop, vegan, vegetarian, weekends, weeknight, weeknight meals

Servings: servings

Calories: 352kcal

Author: Shanika

Ingredients

SPICY BUTTER CHICKEN:

2 lbs. organic chicken breast, chopped into chunks
2 tsps On Everything All-Purpose Blend (You can purchase my On Everything All-Purpose Blend for authentic flavor or make your own blend----See Notes)
2 tsps smoked paprika, divided
2 Tbsps Extra virgin olive oil
2 Tbsps unsalted butter
1 onion, chopped (You can use yellow, white, or red)
3 garlic cloves, minced
1 tablespoon minced fresh ginger
1 tablespoon Garam Masala (You can sub with a mix of cumin + allspice)
1 teaspoon turmeric powder
1 teaspoon red pepper flakes (You can increase or reduce this amount based on desired heat level)
½ teaspoon sea salt
½ teaspoon black pepper
½ teaspoon dried parsley
Pinch of cayenne pepper
1 (14 oz.) can diced tomatoes, organic (You can also use 2 cups of fresh tomatoes, diced small)
1 cup organic heavy cream
½ cup organic chicken stock (You can also use chicken bon broth for extra nutrients)

GARNISH:

Chopped fresh parsley, optional

US Customary - Metric

Instructions

SEASON THE CHICKEN:

In a bowl, add your freshly cleaned + rinsed chicken chunks along with 1 teaspoon of smoked paprika and All-Purpose Blend. Let sit for 5-10 minutes to 'soak in' seasonings.
BEST RESULTS: Add coated chicken to a securely sealed ziplock bag and place in the refrigerator for 3 hours (minimum). Best if marinated overnight. When ready to use, let chicken sit at room temperature for 15-20 minutes before cooking.

SEAR THE CHICKEN:

In a medium skillet over medium-high heat, add the olive oil and once fully heated, add the seasoned chicken and cook on each side until seared, about 3-4 minutes each side. Once brown on each side remove from heat and set aside.

TO MAKE THE SPICY BUTTER SAUCE:

In the same skillet over medium-high heat, add the butter until heated + melted. Add the minced garlic, onions, and ginger, sautéing until fragrant and golden. Next, add in the diced tomatoes, On Everything All-Purpose blend, Garam masala, turmeric, smoked paprika, red pepper flakes, cayenne pepper, parsley, salt, and black pepper, stirring until combined. Let cool slightly.

BLEND THE SAUCE:

In a high-powered blender, carefully add the sauce mixture and blend until smooth, about 2-3 minutes.

ASSEMBLY:

In the same skillet over medium-high heat, add the blended sauce along with the seared chicken chunks and stir everything together. Reduce the heat to low and allow everything to simmer until the sauce begins to thicken and the chicken is fully cooked through and becomes tender, about 15-20 minutes. NOTE: You can add another 2 Tbsps or so of butter with the sauce for added richness.
You can serve this spicy butter chicken with your favorite side such as: naan bread, cooked basmati rice, coconut rice, brown rice, baked sweet potatoes, pita bread, mashed potatoes, etc.
Bon Appétit!

Notes

STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
TURMERIC: You can actually use only turmeric for the butter sauce, if desired. While using just turmeric is optional, it definitely has benefits: powerful medicinal properties, natural anti-inflammatory ingredient, increases antioxidant activity in the body, and more.
VEGAN + DAIRY-FREE OPTION: To make this recipe entirely dairy-free + vegan, be sure to substitute heavy cream with full-fat coconut cream/milk as well as the butter with vegan butter. And substitute the chicken with amazing meat alternatives----like my Spicy Butter Chickpeas recipe! Read blog post for details/options!
COCONUT MILK-FREE OPTION: If you'd prefer to make this spicy butter recipe without coconut milk, you can substitute with Almond milk. NOTE: If you need the sauce to be a little thick, add 1 teaspoon of cornstarch, arrowroot starch, all-purpose flour, etc. if needed. Always mix thickeners with water to avoid lumps.
OIL: If you'd like to use an alternative to olive oil, you can also use melted vegan butter, avocado oil, coconut oil, or grapeseed oil.
HERB ROASTED TOMATOES: To make this, see my recipe here.
HOMEMADE ALL-PURPOSE BLEND: 1 teaspoon sea salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1 teaspoon dried thyme, + 1 teaspoon dried parsley.

Nutrition