BUTTER CHICKEN: 20 MINUTES!

I remember the first time I ever tasted Butter Chicken. It was at a tiny little restaurant, and the flavors were so rich and comforting that I was instantly hooked. I immediately wanted to learn how to create this magic at home, but most recipes seemed intimidatingly complex! So, I embarked on a mission to simplify it, and now I’m beyond excited to share my version of Quick & Easy Homemade Butter Chicken with you. Get ready to experience incredible flavor with minimal effort – trust me, you’ll never order takeout again!

The Secret to Restaurant-Quality Butter Chicken at Home

Butter Chicken. The very name conjures up images of rich, creamy, tomatoey goodness, doesn’t it? It’s a dish that’s often relegated to restaurant menus, perceived as too difficult or time-consuming to make at home. But I’m here to tell you that’s simply not true! My recipe for Quick & Easy Homemade Butter Chicken will prove that you can achieve that authentic, restaurant-quality taste in your very own kitchen, in a fraction of the time.

This recipe is all about streamlining the process without compromising on flavor. We’re using readily available ingredients and clever shortcuts to create a dish that’s both incredibly delicious and surprisingly simple to make. So, ditch the takeout menu and let’s get cooking!

What Makes This Butter Chicken “Quick & Easy”?

Let’s be honest, some Butter Chicken recipes can involve a laundry list of ingredients and a complicated cooking process. But not this one! Here’s what sets my recipe apart:

• Simplified Spice Blend: We’re using a carefully curated blend of spices that delivers maximum flavor with minimal effort. No need to track down obscure ingredients!
• Quick Marinade: A shorter marinating time means you can have dinner on the table faster.
• One-Pan Wonder: We’re minimizing cleanup by cooking the entire dish in one pan. Less dishes = more happiness!
• Creamy Dream: The perfect balance of tomato, cream, and butter creates a sauce that’s rich, velvety, and utterly irresistible.

Gather Your Ingredients: The Butter Chicken Lineup

Before we dive into the cooking process, let’s make sure we have all our ingredients ready to go. This will make the whole process even smoother and more enjoyable.

For the Chicken Marinade:

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 1/2 cup plain yogurt
• 1 tablespoon ginger-garlic paste (or minced ginger and garlic)
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder (adjust to your spice preference)
• 1/2 teaspoon salt

For the Butter Chicken Sauce:

• 2 tablespoons butter
• 1 medium onion, finely chopped
• 1 tablespoon ginger-garlic paste (or minced ginger and garlic)
• 1 (14.5 ounce) can crushed tomatoes
• 1 cup tomato paste
• 1 cup heavy cream
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder (adjust to your spice preference)
• 1/4 teaspoon cumin powder
• 1/4 teaspoon coriander powder
• 1 teaspoon sugar
• Salt to taste
• Fresh cilantro, chopped (for garnish)

Pro Tip: I always recommend using high-quality spices for the best flavor. Freshly ground spices are even better, if you have them!

Let’s Get Cooking: Step-by-Step Instructions

Now for the fun part! Follow these simple steps, and you’ll be enjoying a delicious bowl of Quick & Easy Homemade Butter Chicken in no time.

1. Marinate the Chicken: In a bowl, combine the chicken with yogurt, ginger-garlic paste, garam masala, turmeric powder, chili powder, and salt. Mix well, ensuring all the chicken pieces are coated evenly. Cover and refrigerate for at least 30 minutes (or up to 2 hours for even more flavor!).
2. Sauté the Aromatics: Melt butter in a large skillet or pot over medium heat. Add chopped onion and cook until softened and lightly golden, about 5-7 minutes. The onions should be fragrant and translucent.
3. Add Ginger-Garlic: Stir in ginger-garlic paste and cook for another minute, until fragrant. Be careful not to burn the garlic!
4. Build the Sauce Base: Add crushed tomatoes and tomato paste to the pot. Stir well to combine.
5. Spice it Up: Add garam masala, turmeric powder, chili powder, cumin powder, coriander powder, sugar, and salt to the sauce. Stir well and bring to a simmer.
6. Simmer and Thicken: Reduce heat to low, cover, and simmer for 15-20 minutes, stirring occasionally. This allows the flavors to meld together beautifully. The sauce should thicken slightly during this time.
7. Cook the Chicken: While the sauce simmers, add the marinated chicken to the skillet. Spread it out evenly. Cook for about 5-7 minutes, or until the chicken is cooked through.
8. The Creamy Finale: Stir in heavy cream and gently simmer for another 5-10 minutes, allowing the sauce to thicken and become even more luscious. The sauce should coat the back of a spoon easily.
9. Taste and Adjust: Taste the Butter Chicken and adjust the seasoning as needed. You may want to add more salt, sugar, or chili powder to suit your preference.
10. Garnish and Serve: Garnish with fresh cilantro and serve hot with Butter Chicken (or naan bread) for dipping. Basmati rice is also a perfect accompaniment.

Success Tips: Your Butter Chicken Guarantee

Here are a few golden tips to ensure your Quick & Easy Homemade Butter Chicken turns out perfect every time:

• Don’t Skip the Marinade: Even a short 30-minute marinade makes a huge difference in the tenderness and flavor of the chicken.
• Low and Slow is Key: Simmering the sauce for at least 15 minutes allows the flavors to develop and deepen. Don’t rush this step!
• Adjust the Spice Level: Chili powder is your friend! Add more or less to control the heat of your Butter Chicken.
• Fresh Cilantro is a Must: The fresh, bright flavor of cilantro adds a wonderful finishing touch.
• Serve with Love: This recipe is best enjoyed with good company and a smile!

Variations and Substitutions: Make it Your Own!

One of the best things about cooking at home is the ability to customize recipes to your own tastes and preferences. Here are a few ideas for variations and substitutions:

• Vegetarian Butter Chicken: Substitute the chicken with paneer (Indian cheese) or tofu for a vegetarian option.
• Spicier Butter Chicken: Add a pinch of cayenne pepper or a finely chopped green chili to the sauce for extra heat.
• Sweeter Butter Chicken: Add a touch more sugar or honey to the sauce for a sweeter flavor.
• Coconut Milk Butter Chicken: Replace the heavy cream with coconut milk for a dairy-free version. This will also add a subtle coconut flavor.
• Add Vegetables: Feel free to add vegetables like bell peppers, peas, or spinach to the sauce for extra nutrients and flavor.

Serving Suggestions: Complete the Meal

Butter Chicken is delicious on its own, but it’s even better when served with complementary dishes. Here are some of my favorite serving suggestions:

• Basmati Rice: Fluffy basmati rice is the perfect base for soaking up all that delicious sauce.
• Naan Bread: Warm, soft naan bread is essential for dipping and scooping up every last bit of Butter Chicken.
• Raita: A cooling cucumber and yogurt raita provides a refreshing contrast to the richness of the Butter Chicken.
• Mango Chutney: A dollop of sweet and tangy mango chutney adds a burst of flavor and sweetness.
• Salad: A simple green salad with a light vinaigrette provides a healthy and refreshing side dish.

And if you’re looking for other ways to enjoy chicken, try our SMOTHERED CHICKEN RECIPE for a comforting meal or CHICKEN SLIDERS for a fun and flavorful appetizer. If you need something a bit more creamy, check out our CHICKEN TORTELLINI HEAVEN. You could always opt for our CREAMY CHICKEN AND RICE. Or even GARLIC BUTTER CHICKEN ROTINI!

Storage and Reheating Instructions: Enjoying Leftovers

If you’re lucky enough to have leftovers (which is rare in my house!), here’s how to store and reheat them properly:

• Storage: Allow the Butter Chicken to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
• Reheating: Reheat the Butter Chicken in a saucepan over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave, but be sure to stir it every minute or so to ensure even heating.
• Freezing: Butter Chicken can also be frozen for longer storage. Allow it to cool completely before transferring it to a freezer-safe container. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

Troubleshooting: Common Butter Chicken Problems (and Solutions!)

Even with the simplest recipes, things can sometimes go wrong. Here are a few common Butter Chicken problems and how to fix them:

• Sauce is Too Thin: If your sauce is too thin, simmer it uncovered for a few more minutes to allow it to thicken. You can also add a slurry of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the sauce to help it thicken.
• Sauce is Too Thick: If your sauce is too thick, add a little bit of water or milk to thin it out.
• Sauce is Too Acidic: If your sauce is too acidic, add a pinch of sugar or a dollop of yogurt to balance the flavors.
• Chicken is Dry: If your chicken is dry, try marinating it for a longer period of time. You can also add a little bit of water or broth to the pan while cooking to keep the chicken moist.
• Spice Level is Off: If your Butter Chicken is too spicy, add a dollop of yogurt or a squeeze of lemon juice to tone down the heat. If it’s not spicy enough, add more chili powder or a pinch of cayenne pepper.

Why I Love This Recipe: A Personal Note

This Quick & Easy Homemade Butter Chicken recipe is more than just a recipe to me – it’s a symbol of deliciousness and simplicity. It’s a dish that I can whip up on a busy weeknight and still feel like I’m indulging in something special. It’s a recipe that I’m proud to share with my friends and family, knowing that they’ll love it as much as I do. And it’s a recipe that I hope you’ll add to your own repertoire of favorite meals.

The joy of cooking, for me, lies in the ability to create something truly delicious and satisfying with simple ingredients and a little bit of effort. This Butter Chicken recipe embodies that perfectly. It’s a reminder that you don’t need to be a professional chef to create amazing food at home. All you need is a willingness to try, a little bit of guidance, and a love for good food!

Conclusion: Your Butter Chicken Adventure Awaits!

So, there you have it – my secrets to making Quick & Easy Homemade Butter Chicken. I hope you’re feeling inspired and ready to give it a try. Remember, cooking should be fun and enjoyable, so don’t be afraid to experiment and make this recipe your own. With a little bit of practice, you’ll be whipping up restaurant-quality Butter Chicken in your own kitchen in no time. Happy cooking!

Quick & Easy Homemade Butter Chicken

Amelia

This recipe delivers restaurant-quality Butter Chicken in just 20 minutes! Enjoy rich, creamy, and flavorful Indian cuisine from the comfort of your home with readily available ingredients and simplified steps.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine Indian

Servings 4

Calories 550 kcal

Equipment

• Large skillet or pot
• Mixing bowl
• Measuring cups and spoons
• Knife
• Cutting board
• Spatula or wooden spoon
• Lid for skillet or pot
• Serving spoon

Ingredients

  

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• ½ cup plain yogurt
• 1 tablespoon ginger-garlic paste or minced ginger and garlic
• 1 teaspoon garam masala
• ½ teaspoon turmeric powder
• ½ teaspoon chili powder adjust to your spice preference
• ½ teaspoon salt
• 2 tablespoons butter
• 1 medium onion, finely chopped
• 1 cup tomato paste
• 1 cup heavy cream
• 1 teaspoon garam masala
• ½ teaspoon turmeric powder
• ½ teaspoon chili powder adjust to your spice preference
• ¼ teaspoon cumin powder
• ¼ teaspoon coriander powder
• 1 teaspoon sugar
• Salt to taste
• Fresh cilantro, chopped for garnish
• Cooked basmati rice, for serving optional
• Naan bread, for serving optional

Instructions

 

• In a bowl, combine the chicken with yogurt, ginger-garlic paste, garam masala, turmeric powder, chili powder, and salt. Mix well, ensuring all the chicken pieces are coated evenly. Cover and refrigerate for at least 30 minutes (or up to 2 hours for even more flavor!).
• Melt butter in a large skillet or pot over medium heat. Add chopped onion and cook until softened and lightly golden, about 5-7 minutes. The onions should be fragrant and translucent.
• Stir in ginger-garlic paste and cook for another minute, until fragrant. Be careful not to burn the garlic!
• Add crushed tomatoes and tomato paste to the pot. Stir well to combine.
• Add garam masala, turmeric powder, chili powder, cumin powder, coriander powder, sugar, and salt to the sauce. Stir well and bring to a simmer.
• Reduce heat to low, cover, and simmer for 15-20 minutes, stirring occasionally. This allows the flavors to meld together beautifully. The sauce should thicken slightly during this time.
• While the sauce simmers, add the marinated chicken to the skillet. Spread it out evenly. Cook for about 5-7 minutes, or until the chicken is cooked through.
• Stir in heavy cream and gently simmer for another 5-10 minutes, allowing the sauce to thicken and become even more luscious. The sauce should coat the back of a spoon easily.
• Taste the Butter Chicken and adjust the seasoning as needed. You may want to add more salt, sugar, or chili powder to suit your preference.
• Garnish with fresh cilantro and serve hot with basmati rice (or naan bread) for dipping.

Notes

For richer flavor, use ghee instead of butter. If you don’t have ginger-garlic paste, use equal parts minced ginger and garlic. To make it vegetarian, substitute the chicken with paneer or tofu. Adjust the spice level to your liking by adding more or less chili powder. Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 2-3 months.