Introduction
What if you could bring the rich, aromatic flavors of Indian cuisine into your kitchen in under 30 minutes? This Quick & Easy Homemade Butter Chicken makes that dream a delicious reality. Tender chunks of chicken simmer in a creamy, spiced tomato sauce that’s smooth, comforting, and full of depth — just like your favorite restaurant dish, but faster and fresher.
Butter chicken, or Murgh Makhani, originated in Delhi in the 1950s and has since become one of the most beloved Indian dishes worldwide. According to Google Trends, searches for “butter chicken recipe” have doubled globally over the past five years, proving its timeless appeal. Whether you’re new to Indian cooking or a seasoned spice lover, this simplified version delivers all the authentic flavor without complicated steps.
Ingredients List
Here’s everything you need for your Quick & Easy Homemade Butter Chicken 🍛🧈
For the Chicken Marinade:
- 1 lb (450 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- ½ cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon salt
For the Sauce:
- 2 tablespoons butter (or ghee for authentic flavor)
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground coriander
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garam masala
- 1 (15 oz) can tomato sauce or crushed tomatoes
- 1 cup heavy cream (or coconut cream for dairy-free)
- 1 tablespoon brown sugar or honey (optional, to balance acidity)
- Salt, to taste
- Fresh cilantro, for garnish
Optional additions:
- ½ teaspoon crushed red pepper flakes for heat
- 1 tablespoon cashew butter for an ultra-silky texture
Timing
- Prep time: 10 minutes
- Marinate time: 15 minutes (optional)
- Cook time: 20 minutes
- Total time: About 30–35 minutes
This version is designed for weeknights — 50% faster than traditional restaurant methods while keeping the same authentic flavor.
Step-by-Step Instructions
Step 1: Marinate the Chicken
In a mixing bowl, whisk together yogurt, lemon juice, olive oil, and spices. Add the chicken pieces and toss to coat evenly. Let them rest for at least 15 minutes (or up to overnight for deeper flavor).
Pro tip: Even a short marinade helps tenderize the chicken and infuse it with warm spice undertones.
Step 2: Sear the Chicken
Heat a large skillet over medium-high heat. Add a drizzle of olive oil and cook the chicken pieces for about 2–3 minutes per side, until golden brown but not fully cooked through. Remove from the pan and set aside — they’ll finish cooking in the sauce.
Step 3: Build the Sauce Base
In the same skillet, melt the butter. Add the chopped onion and sauté for 3–4 minutes until soft and translucent. Stir in garlic and ginger, cooking another 30 seconds until fragrant.
Step 4: Add the Spices and Tomato Sauce
Sprinkle in coriander, cumin, paprika, and garam masala. Stir for 20 seconds to bloom the spices. Pour in the tomato sauce, scraping up any browned bits from the bottom of the pan. Simmer for 5 minutes.
Step 5: Make It Creamy
Reduce the heat to low and stir in the cream and brown sugar (if using). Mix well until the sauce turns a rich, orange-red color.
Step 6: Combine and Simmer
Add the seared chicken back into the sauce. Simmer uncovered for 8–10 minutes until the chicken is tender and fully cooked, and the sauce has thickened to a luscious, creamy consistency.
Step 7: Garnish and Serve
Finish with fresh cilantro and a swirl of cream or butter on top. Serve hot over steamed basmati rice, garlic naan, or buttery roti.
Nutritional Information
| Nutrient | Amount (per serving) |
|---|---|
| Calories | ~420 kcal |
| Protein | 32 g |
| Fat | 27 g |
| Carbohydrates | 12 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 580 mg |
(Values are approximate and vary by ingredients used.)
Healthier Alternatives for the Recipe
- Lighten the sauce: Substitute heavy cream with Greek yogurt or evaporated milk for a lighter but creamy texture.
- Reduce fat: Use only 1 tablespoon butter and skip extra oil.
- Lower carbs: Serve over cauliflower rice or zucchini noodles.
- Make it dairy-free: Swap butter for coconut oil and cream for coconut milk.
- Boost nutrition: Add spinach, kale, or peas in the last 5 minutes for extra fiber and color.
These adjustments can make your butter chicken up to 35% lower in calories while maintaining the signature flavor balance of rich spices and creaminess.
Serving Suggestions
This Quick & Easy Homemade Butter Chicken pairs beautifully with:
- Steamed basmati rice for the classic combination
- Garlic naan or paratha for dipping into the velvety sauce
- Cucumber raita or mango chutney for cooling contrast
- Grilled vegetables or roasted cauliflower on the side
- Quinoa or brown rice for a wholesome twist
For presentation, top with a drizzle of cream and a sprinkle of paprika or garam masala before serving — it’s restaurant-worthy.
Common Mistakes to Avoid
- Overcooking the chicken: Small pieces cook fast — simmer gently to keep them tender.
- Using cold cream: Warm it slightly before adding to prevent curdling.
- Skipping the spice bloom: Always toast your spices briefly in butter or oil to unlock maximum flavor.
- Using low-quality tomatoes: The sauce’s richness depends on a good tomato base; choose crushed or pureed tomatoes with no added sugar.
- Adding cream too early: The sauce may split if added before the tomatoes reduce properly.
Storing Tips for the Recipe
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Cool completely, then freeze for up to 3 months. Thaw overnight before reheating.
- Reheat: Warm gently over low heat with a splash of cream or milk to restore creaminess.
Meal-prep tip: Make a double batch of sauce and freeze it separately — then add freshly cooked chicken whenever you crave a quick Indian dinner.
Conclusion
This Quick & Easy Homemade Butter Chicken is proof that big flavor doesn’t require long hours in the kitchen. In just half an hour, you get tender chicken in a luscious, spiced tomato-cream sauce that rivals any restaurant dish.
👉 Try it tonight, leave your review in the comments, and don’t forget to subscribe for more quick global comfort recipes that bring restaurant magic home!
FAQs
1. Can I make butter chicken without cream?
Yes! Substitute with Greek yogurt or coconut milk for a lighter but equally creamy sauce.
2. What’s the best cut of chicken?
Boneless thighs are juicier, while chicken breasts make for a leaner option.
3. Is butter chicken spicy?
It’s mildly spiced — perfect for all palates. Add chili powder or cayenne for extra heat.
4. Can I make it in the slow cooker?
Absolutely. Combine all ingredients (except cream), cook on LOW for 4–5 hours, then stir in the cream at the end.
5. How can I thicken the sauce?
Simmer longer uncovered or add a spoonful of cashew butter for a rich, velvety finish
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