If you have ever wanted to create a vibrant, comforting Indian classic without hours in the kitchen, then this Quick & Easy Homemade Butter Chicken Recipe is your new best friend. It perfectly balances the rich creaminess of butter and cream with the aromatic spices that define this beloved dish. Each bite delivers tender chunks of chicken swimming in a luscious tomato-based sauce, making it an irresistible meal for weeknights or special occasions alike. Trust me, once you try this recipe, it will become a staple in your culinary repertoire.
Ingredients You’ll Need
These ingredients are simple yet essential, giving this dish its distinctive flavor, velvety texture, and beautiful color. Each spice and element plays an important role, from tenderizing the chicken to building layers of warmth and depth in the sauce.
- 1 lb boneless, skinless chicken thighs or breasts: Use thighs for juicier, more flavorful meat, but breasts work well too.
- 1/2 cup plain yogurt: Provides a tangy marinade base that tenderizes the chicken perfectly.
- 1 tbsp lemon juice: Adds brightness and helps balance the richness of the sauce.
- Garam masala (1 tbsp + 1 tsp): The signature spice blend that infuses warmth and complexity.
- Spices—ground cumin, paprika, coriander, turmeric, cinnamon, garlic powder, ground ginger: These combine to create that classic butter chicken flavor profile.
- Salt and black pepper: Essential seasonings to enhance all the other flavors.
- 2 tbsp butter: Adds richness and smoothness to the sauce and helps with caramelizing the onions.
- 1 medium onion, finely chopped: Forms the savory flavor foundation for the sauce.
- 2 cloves garlic and 1-inch piece of ginger: Fresh aromatics that brighten and deepen the sauce.
- 1 (14 oz) can crushed tomatoes: The hearty base for the sauce, providing natural sweetness and acidity.
- 1/2 cup heavy cream (or coconut milk for dairy-free): Creates a silky, luxurious texture with creamy, mellow tones.
- 1 tbsp honey (optional): Balances the acidity of the tomatoes with a touch of sweetness.
- Fresh cilantro (optional for garnish): Adds a fresh, herbaceous finish that enlivens your dish.
How to Make Quick & Easy Homemade Butter Chicken Recipe
Step 1: Marinate the Chicken
In a bowl, combine the plain yogurt, lemon juice, and all the spices needed for the marinade—garam masala, cumin, paprika, coriander, turmeric, cinnamon, garlic powder, ground ginger, salt, and pepper. Stir until smooth, then add the chicken pieces, making sure they are thoroughly coated. Cover and refrigerate for at least 30 minutes, but if you have time, 2 hours allows the flavors to deepen beautifully.
Step 2: Cook the Chicken
Heat 1 tablespoon of butter in a large skillet over medium-high heat. Add the marinated chicken in batches to avoid overcrowding, cooking each piece until nicely browned on all sides and cooked through. This step seals in the juices and gives the chicken a lovely caramelized exterior. Remove the chicken and set it aside while you prepare the sauce.
Step 3: Prepare the Sauce
Using the same pan, melt the remaining tablespoon of butter. Add the chopped onions and sauté until golden and translucent—this is crucial for building the rich flavor base. Next, stir in the minced garlic, grated ginger, and the additional spices (garam masala, turmeric, and chili powder if you like heat). Allow the mixture to cook until fragrant, releasing those irresistible aromas.
Step 4: Make the Sauce
Pour in the crushed tomatoes and let the sauce simmer gently for 5 to 7 minutes, giving it time to thicken and concentrate. Then stir in heavy cream (or coconut milk for a lighter, dairy-free twist), honey for a subtle sweetness if desired, and adjust salt and pepper to taste. Let the sauce simmer for another 5 minutes so all the flavors meld into a luscious, creamy finish.
Step 5: Combine & Serve
Return the cooked chicken pieces to the sauce, gently stirring to coat them evenly. Allow everything to simmer together for about 10 minutes so the chicken can absorb the delightful richness of the sauce. This final step brings it all home with comforting warmth and a perfect melding of flavors.
How to Serve Quick & Easy Homemade Butter Chicken Recipe
Garnishes
Finishing this dish with fresh cilantro adds a burst of green, herby freshness that balances the deep richness of the butter chicken sauce. A sprinkle of chopped coriander leaves also makes the plate visually inviting, giving it that authentic touch.
Side Dishes
Serve this buttery delight alongside fluffy basmati rice or warm, pillowy naan bread to soak up every bit of the sauce. You can also consider simple cucumber raita or lightly spiced roasted vegetables to round out the meal and add contrast in texture and flavor.
Creative Ways to Present
For a festive look, serve the butter chicken in a warm, shallow bowl garnished with a swirl of cream on top. You could also layer it over a bed of saffron rice and sprinkle toasted nuts for added crunch and elegance. The vibrant color of the sauce makes it a star presentation at any dinner gathering.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your butter chicken in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making leftovers just as delicious, if not better.
Freezing
This recipe freezes wonderfully. Portion the butter chicken into freezer-safe containers, leaving some space for expansion, and freeze for up to 3 months. Make sure to defrost in the fridge overnight before reheating.
Reheating
Reheat gently on the stovetop over low heat to maintain the creamy texture and prevent curdling. Stir occasionally, adding a splash of water or cream if the sauce seems too thick. Microwave reheating is possible but do so in short bursts, stirring each time for even warmth.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While chicken thighs are juicier and more forgiving when cooked, chicken breasts can be used if you prefer leaner meat. Just be careful not to overcook to keep them tender.
Is this recipe suitable for dairy-free diets?
Yes! Simply swap out the heavy cream for coconut milk, and replace butter with a dairy-free alternative like coconut oil. Your butter chicken will remain creamy and flavorful.
How spicy is this butter chicken recipe?
This version is mild and ideal for most palates, especially because chili powder is optional. You can adjust the amount of chili powder or add fresh green chilies if you prefer heat.
Can I prepare the marinade in advance?
Definitely! Marinate the chicken up to 24 hours ahead to allow the spices to fully permeate the meat and make cooking even quicker.
What can I use if I don’t have garam masala?
If you don’t have garam masala, you can create a simple substitute with ground cumin, coriander, cardamom, cinnamon, and cloves, or purchase it in most grocery stores or online—it truly elevates the dish.
Final Thoughts
There’s nothing quite like the satisfaction of a home-cooked classic that’s both quick and indulgent. This Quick & Easy Homemade Butter Chicken Recipe brings warmth, comfort, and bold flavors to your table with effortless charm. I can’t wait for you to try this and have it become your go-to meal when you crave something special without the fuss. Happy cooking and even happier eating!
Print
Quick & Easy Homemade Butter Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Description
This Quick & Easy Homemade Butter Chicken recipe is a flavorful Indian-inspired dish featuring tender chicken pieces marinated in yogurt and spices, then cooked in a rich, creamy tomato sauce infused with garlic, ginger, and aromatic spices. Perfect for a weeknight dinner, it offers a delightful balance of spices and creaminess served best with basmati rice or naan.
Ingredients
Chicken Marinade
- 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 cup (120g) plain yogurt
- 1 tbsp lemon juice
- 1 tbsp garam masala
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1/4 tsp ground cinnamon
- 1 tsp garlic powder
- 1 tsp ground ginger
- 1/2 tsp salt
- 1/4 tsp black pepper
Sauce
- 2 tbsp butter, divided
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 tsp garam masala
- 1/2 tsp ground turmeric
- 1/2 tsp chili powder (optional)
- 1 (14 oz / 400g) can crushed tomatoes
- 1/2 cup (120ml) heavy cream (or coconut milk for a dairy-free version)
- 1 tbsp honey (optional)
- 1/2 tsp salt (to taste)
- 1/4 tsp black pepper
- Fresh cilantro (optional, for garnish)
Instructions
- Marinate the Chicken: In a bowl, combine yogurt, lemon juice, garam masala, ground cumin, paprika, ground coriander, ground turmeric, ground cinnamon, garlic powder, ground ginger, salt, and black pepper. Add the chicken pieces and coat thoroughly. Cover and refrigerate for 30 minutes to 2 hours to allow flavors to penetrate.
- Cook the Chicken: Heat 1 tablespoon of butter in a skillet over medium-high heat. Add the marinated chicken in batches to avoid overcrowding. Cook until browned and cooked through, approximately 5-7 minutes per batch. Remove the chicken from the skillet and set aside.
- Prepare the Sauce: In the same skillet, melt the remaining 1 tablespoon of butter. Add finely chopped onion and sauté until golden and translucent, about 5-6 minutes.
- Add Aromatics and Spices: Stir in minced garlic, grated ginger, garam masala, ground turmeric, and chili powder (if using). Cook for 1-2 minutes until fragrant, ensuring spices don’t burn.
- Make the Sauce Base: Pour in the crushed tomatoes, stir well, and let the mixture simmer gently for 5–7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Incorporate Cream and Season: Stir in heavy cream (or coconut milk), honey (if using), salt, and black pepper. Simmer for another 5 minutes, ensuring the sauce is smooth and creamy.
- Combine Chicken and Sauce: Return the cooked chicken to the pan, coating pieces thoroughly with the sauce. Simmer for an additional 10 minutes to blend the flavors and heat through.
- Serve: Serve hot, garnished with fresh cilantro if desired. Pair the butter chicken with steamed basmati rice or warm naan bread for a complete meal.
Notes
- Marinating the chicken for longer (up to 2 hours) enhances flavor and tenderness.
- Use chicken thighs for juicier, more flavorful meat; chicken breasts create a leaner dish.
- For a dairy-free option, substitute heavy cream with full-fat coconut milk and butter with coconut oil or vegan butter.
- Adjust chili powder to control spiciness, omit if you prefer a milder dish.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
