Delicious Quick & Easy Homemade Butter Chicken Recipe

Quick Easy Homemade Butter Chicken Recipe – is there anything more comforting than a rich, creamy, and vibrantly spiced bowl of this Indian classic? I believe not! For years, many have considered Butter Chicken a restaurant-only indulgence, too complex or time-consuming to recreate at home. But I’m here to tell you that achieving that perfect balance of tangy tomatoes, fragrant spices, and luscious cream, enveloping succulent pieces of chicken, is not just possible, but surprisingly straightforward in your own kitchen.

Originating from Delhi, India, in the mid-20th century, Butter Chicken, or Murgh Makhani, quickly became a global favorite, renowned for its mild yet deeply flavorful profile, appealing to a wide array of palates. It’s a dish that tells a story of culinary innovation and widespread appeal, becoming a staple in Indian restaurants worldwide.

The beauty of this particular Quick Easy Homemade Butter Chicken Recipe lies in its simplified approach, ensuring you can whip up an authentic-tasting meal without spending hours in the kitchen. I truly believe everyone deserves to enjoy the magic of this dish with minimal fuss. Get ready to impress yourself and your loved ones with a meal that feels indulgent yet is wonderfully convenient.

this Recipe

Ingredients:

• For the Chicken Marinade:
  • 1.5 lbs (about 680g) boneless, skinless chicken thighs or breasts, cut into 1-inch pieces. I personally love using chicken thighs here for their tenderness and juiciness, but breasts work beautifully too if that’s your preference!
  • ½ cup full-fat plain Greek yogurt. This is my secret for making the chicken incredibly tender and helping the spices really cling.
  • 1 tablespoon ginger-garlic paste. You can make this by blending equal parts fresh ginger and garlic, or use a good quality store-bought one.
  • 1 teaspoon turmeric powder. For that beautiful golden hue and earthy notes.
  • 1 teaspoon red chili powder (Kashmiri chili powder if you have it, for vibrant color without too much heat, or adjust to your spice preference).
  • 1 teaspoon garam masala. The aromatic heart of many Indian dishes.
  • ½ teaspoon ground cumin. Adds a warm, earthy depth.
  • ½ teaspoon ground coriander. For a hint of citrusy, floral notes.
  • ½ teaspoon salt, or to taste.
• For the Butter Chicken Sauce:
  • 2 tablespoons unsalted butter. It wouldn’t be butter chicken without it! I often use a little more because, well, butter!
  • 1 tablespoon neutral cooking oil (like vegetable or canola oil). This helps prevent the butter from burning at higher heat.
  • 1 large onion, finely chopped. Don’t rush the caramelization here; it’s key to the sauce’s sweetness.
  • 1 tablespoon ginger-garlic paste. A second round for an extra punch of flavor.
  • 1 (28-ounce) can crushed tomatoes (or 2 cups fresh tomato puree). I find good quality canned tomatoes provide a consistent flavor, but fresh, ripe tomatoes pureed work wonderfully too.
  • ½ cup raw cashews, soaked in hot water for at least 15 minutes, then drained. This is essential for achieving that luxurious, creamy texture without adding too much heavy cream.
  • 1 teaspoon red chili powder (again, Kashmiri if possible).
  • 1 teaspoon garam masala.
  • ½ teaspoon turmeric powder.
  • ½ teaspoon ground cumin.
  • ½ teaspoon ground coriander.
  • 1 teaspoon sugar, or to taste. This balances the acidity of the tomatoes and enhances the overall flavor profile.
  • ½ teaspoon salt, or to taste.
  • ½ cup heavy cream. This adds the signature richness and velvety finish.
  • 1 tablespoon dried fenugreek leaves (kasoori methi), crushed between your palms. This ingredient is non-negotiable for authentic butter chicken flavor, trust me!
  • Fresh cilantro, chopped, for garnish.
  • Extra heavy cream or melted butter for a final swirl, optional but highly recommended for presentation.

Marinating the Chicken: Building the Flavor Foundation

1. Prepare the Chicken: First things first, let’s get our chicken ready. If you’re using chicken thighs, trim any excess fat. If using breasts, you might want to lightly pound them to an even thickness if they vary significantly, then cut them into uniform 1-inch pieces. Uniform pieces are important because they ensure even cooking, preventing some pieces from drying out while others are still undercooked. I usually aim for bite-sized chunks that are easy to eat with rice or naan.
2. Combine Marinade Ingredients: In a large mixing bowl, I like to whisk together the Greek yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, ground cumin, ground coriander, and salt. Make sure it’s a smooth, well-combined paste. This vibrant mixture is where all those incredible Indian flavors start to come alive.
3. Marinate the Chicken: Add the cut chicken pieces to the bowl with the marinade. Using your hands (gloves are a good idea here!), thoroughly coat every single piece of chicken with the spiced yogurt mixture. Really get in there and massage it; this ensures every bit of chicken soaks up the delicious flavors and tenderizing properties of the yogurt.
4. Refrigerate: Cover the bowl with plastic wrap or a lid and place it in the refrigerator. I always recommend marinating for at least 30 minutes, but for the absolute best results and a truly tender, flavorful chicken, I aim for 2-4 hours, or even overnight if I’m planning ahead. The longer it marinates, the more flavor the chicken absorbs and the more tender it becomes. This step is a game-changer for a “Quick Easy Homemade Butter Chicken Recipe”.

Crafting the Rich Sauce Base: The Heart of Your Butter Chicken

5. Sauté Aromatics: In a large, heavy-bottomed pot or Dutch oven, melt the 2 tablespoons of unsalted butter with 1 tablespoon of neutral cooking oil over medium heat. Once the butter is melted and shimmering, add the finely chopped onion. Cook the onion slowly, stirring occasionally, for about 8-12 minutes, until it turns deeply golden brown and caramelized. This step is crucial for flavor development. Don’t rush it! The sweetness from the caramelized onions forms the backbone of our sauce.
6. Add Ginger-Garlic: Once the onions are beautifully golden, add the second tablespoon of ginger-garlic paste. Sauté for another minute, stirring constantly, until fragrant. Oh, that aroma! It’s one of my favorite kitchen smells. Be careful not to let it burn.
7. Introduce Tomatoes and Cashews: Pour in the canned crushed tomatoes (or fresh tomato puree). Stir well to combine. Now, add the drained, soaked cashews. I find that soaking them softens them significantly, making them easier to blend into a super smooth sauce later on.
8. Spice it Up: Add the red chili powder, garam masala, turmeric powder, ground cumin, and ground coriander to the pot. Stir everything together thoroughly. Cook this mixture for about 8-10 minutes, stirring occasionally. You’ll know it’s ready when the tomatoes have “broken down” and the oil starts to separate from the mixture, indicating that the spices have bloomed and the raw tomato flavor has cooked out. This intensifies the color and depth of flavor.
9. Simmer and Blend for Smoothness: Add about ½ cup of water to the sauce base, bring it to a gentle simmer, then reduce the heat to low, cover, and let it cook for another 10-15 minutes. This allows all the flavors to meld beautifully. Once done, remove the pot from the heat and let it cool slightly.

   Now for the magic! Carefully transfer the sauce mixture to a blender. Blend until it is absolutely, impeccably smooth. This is arguably the most important step for achieving that signature restaurant-style creamy texture. I often blend it for a good 2-3 minutes, stopping to scrape down the sides as needed, to ensure there are no cashew or onion chunks left. If you want an ultra-silky sauce, you can even pass it through a fine-mesh sieve at this point, pressing with a spoon, but I usually skip this for my “quick easy” version and find it’s smooth enough with a good blender. Return the blended sauce to the clean pot.

Cooking the Chicken and Bringing it All Together: The Grand Finale

10. Sear the Marinated Chicken: While your sauce is cooling slightly, it’s time to cook the chicken. Heat a separate large skillet or heavy-bottomed pan over medium-high heat with a tablespoon of oil or a little more butter. Once hot, add the marinated chicken pieces in a single layer, working in batches if necessary to avoid overcrowding the pan. Overcrowding will steam the chicken instead of searing it, and we want beautiful browning. Cook for 3-4 minutes per side, until deeply browned and lightly charred in spots. The chicken doesn’t need to be fully cooked through at this stage; we’re just building flavor and developing a lovely crust. Set the seared chicken aside.
11. Combine Chicken and Sauce: Gently bring your pot with the smooth sauce back to medium-low heat. Add the seared chicken pieces to the sauce. Stir gently to ensure all the chicken is coated.
12. Simmer and Infuse: Bring the mixture to a gentle simmer. Reduce the heat to low, cover the pot, and let it cook for another 15-20 minutes, stirring occasionally. This allows the chicken to finish cooking through slowly in the sauce, absorbing all those wonderful flavors, and becoming incredibly tender. It’s during this simmer that the dish truly transforms into a luxurious “Quick Easy Homemade Butter Chicken Recipe”.
13. The Cream and Butter Finish: Once the chicken is cooked through and tender, remove the pot from the heat. Stir in the ½ cup of heavy cream. Pour it in slowly while stirring; this helps prevent it from splitting. Now, the grand moment: add the remaining 2 tablespoons of unsalted butter (or more, if you’re feeling indulgent!). Stir until the butter is completely melted and incorporated, creating that signature glossy, rich finish that butter chicken is famous for.
14. Add Kasoori Methi: Take the dried fenugreek leaves (kasoori methi) and crush them between your palms directly over the pot. This crushing action releases their aromatic oils, which are crucial for that authentic, slightly bitter, and sweet butter chicken aroma. Stir it in thoroughly.
15. Final Adjustments: Taste the butter chicken. This is your chance to make it perfect! Adjust salt if needed, and add the 1 teaspoon of sugar (or a little more, depending on the sweetness of your tomatoes and your personal preference). Sometimes, a tiny pinch more of red chili powder can brighten the flavor without adding too much heat. I always ensure the balance of sweet, tangy, and savory is just right.

Serving Your Homemade Butter Chicken:

16. Garnish and Serve: Ladle your glorious “Quick Easy Homemade Butter Chicken Recipe” into serving bowls. Garnish generously with fresh chopped cilantro. For an extra touch of elegance and richness, I sometimes add a final swirl of heavy cream or a tiny dollop of melted butter right before serving.
17. Enjoy: Serve hot with fluffy basmati rice, warm naan bread, or paratha. It’s absolutely divine either way! I promise, your family and friends will be incredibly impressed that this restaurant-quality dish came straight from your kitchen. It’s such a rewarding experience to create something so delicious and comforting at home.

Conclusion:

Oh, what a journey we’ve been on together! From the initial sizzle of aromatic spices to the final, creamy swirl of that luscious sauce, crafting this Butter Chicken has been an absolute delight for me, and I sincerely hope it will be for you too. This isn’t just another recipe; it’s an invitation to bring the soulful, comforting flavors of authentic Indian cuisine right into your own kitchen, without any of the intimidation that often comes with such rich dishes. What makes this recipe an absolute must-try, I believe, is its incredible balance: it’s deeply flavorful, boasting that signature velvety texture and a perfect harmony of sweet, tangy, and savory notes, yet it remains surprisingly approachable for cooks of all skill levels. You truly get that restaurant-quality experience, the kind that makes your taste buds sing and leaves you feeling utterly satisfied, but with the added warmth and satisfaction that only a homemade meal can provide. I’ve worked to simplify the steps without compromising on the authentic taste, ensuring that you can achieve a truly spectacular dish even on a busy weeknight. It’s the kind of meal that makes you proud to serve and even prouder to say, “I made this myself!”

And now for the star of the show, the culmination of our efforts: this particular Quick Easy Homemade Butter Chicken Recipe. I promise you, it delivers on every single count. It’s quick enough that you won’t be slaving away for hours, easy enough that you won’t feel overwhelmed by complex techniques, and the “homemade” aspect truly shines through in the vibrant, fresh flavors that mass-produced versions simply can’t replicate. You control the quality of the ingredients, the spice level to suit your preference, and the love that goes into every spoonful. The tender chicken, simmered in that gloriously rich and subtly spiced tomato-butter sauce, is a culinary triumph that tastes far more elaborate than its preparation suggests. It’s truly a testament to how simple, quality ingredients, when brought together thoughtfully, can create something truly extraordinary. This dish has become a staple in my own home for its consistent deliciousness and the sheer joy it brings to the dinner table, and I have no doubt it will soon find a cherished spot in yours as well.

Now, let’s talk about making this already fantastic dish even better with some serving suggestions and delightful variations! Traditionally, this Butter Chicken is absolutely heavenly served alongside a mound of fluffy, aromatic basmati rice, which perfectly soaks up every drop of that incredible sauce. But don’t stop there! A warm, pillowy stack of garlic naan or soft roti is an absolute game-changer, ideal for scooping up the rich gravy. For a refreshing counterpoint, a simple side of cooling cucumber raita or a crisp green salad with a light vinaigrette can cut through the richness beautifully, adding a lovely textural contrast and a burst of freshness.

Feeling adventurous with variations? I wholeheartedly encourage you to play around! For a vegetarian twist, consider swapping the chicken for cubes of paneer (Indian cheese) or even chickpeas, allowing them to simmer in the sauce until heated through and imbued with all those wonderful flavors. If you like a little extra kick, a pinch more cayenne pepper or a finely chopped green chili added with the ginger and garlic can elevate the spice profile to your liking. For a brighter finish, a squeeze of fresh lime juice just before serving can really make the flavors pop. And for those who love their greens, a handful of fresh spinach wilted into the sauce during the last few minutes of cooking not only adds nutrients but a lovely splash of color. This dish also makes for incredible leftovers; the flavors deepen and meld even further overnight, making it a perfect candidate for meal prep or a delicious lunch the next day. Think about repurposing it into a wrap or a hearty sandwich filling!

So, my friends, now it’s your turn. I’ve shared my passion and my best tips for creating this truly exceptional dish, and I genuinely believe you’re going to love it. Don’t let another evening pass without experiencing the joy of cooking and savoring this incredible Butter Chicken. Gather your ingredients, put on some music, and immerse yourself in the delightful process. I am so excited for you to try this recipe, to fill your home with its enticing aromas, and to taste the fruits of your labor. Once you’ve whipped up your own batch, I would absolutely love to hear about your experience! Did you stick to the original, or did you add your own creative twist? What did you serve it with? Please share your triumphs, your photos, and your thoughts. Your feedback means the world to me, and I can’t wait to celebrate your culinary success! Happy cooking, and bon appétit!

Quick Easy Homemade Butter Chicken Recipe

Achieving that perfect balance of tangy tomatoes, fragrant spices, and luscious cream, enveloping succulent pieces of chicken, is not just possible, but surprisingly straightforward in your own kitchen with this simplified approach.

Prep Time
30 Minutes

Cook Time
15 Minutes

Total Time
45 Minutes

Servings
4 servings

Ingredients

• 1 ½ lbs skinless boneless chicken thighs, cut into bite-sized chunks
• 1 tsp salt (for chicken)
• 1 tsp garlic powder
• 1 tsp sweet paprika
• ½ tsp curry powder
• 1 Tbsp Greek yogurt
• 3 Tbsp vegetable oil
• 3 Tbsp butter, divided
• 6 garlic cloves, minced
• 1 medium onion, diced
• 1 (15-ounce) can tomato sauce
• 1 tsp sugar
• 1 tsp salt (for sauce, adjust to taste)
• ½ tsp black pepper
• 2 cups heavy cream

Instructions

1. Step 1
   Cut chicken into 1-inch pieces. In a bowl, combine chicken with 1 tsp salt, 1 tsp garlic powder, 1 tsp sweet paprika, ½ tsp curry powder, and 1 Tbsp Greek yogurt. Mix well and marinate for at least 30 minutes in the refrigerator.
2. Step 2
   In a large pot, melt 1 Tbsp butter and 3 Tbsp vegetable oil over medium heat. Sauté diced onion until deeply golden, about 8-12 minutes. Add minced garlic; cook for 1 minute until fragrant.
3. Step 3
   Stir in tomato sauce, 1 tsp sugar, 1 tsp salt, and ½ tsp black pepper. Cook for 8-10 minutes, stirring occasionally. Simmer sauce for 10-15 minutes, then blend until very smooth. Return to pot.
4. Step 4
   In a separate skillet, melt the remaining 2 Tbsp butter. Sear marinated chicken pieces until browned, 3-4 minutes per side. Set aside.
5. Step 5
   Add seared chicken to the smooth sauce. Simmer covered for 15-20 minutes until chicken is cooked through and tender.
6. Step 6
   Remove from heat. Stir in 2 cups heavy cream. Taste and adjust seasonings (salt, sugar) as needed. Serve hot with basmati rice or naan.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.