BUTTER CHICKEN: GET READY!

I’ll never forget the first time I tasted butter chicken. It was at a tiny Indian restaurant, and the explosion of creamy, tomatoey, slightly spicy flavor was unlike anything I’d ever experienced. From that moment on, I was hooked, and I knew I had to learn to make it myself. The good news is, you don’t have to spend hours in the kitchen to recreate that restaurant-quality experience! Today, I’m sharing all my secrets for making incredibly delicious, restaurant-quality Quick & Easy Homemade Butter Chicken that will impress your family and friends with minimal effort! Get ready to experience pure butter chicken bliss – I promise you won’t be disappointed!

The Magic of Homemade Butter Chicken

Butter chicken! Just the name conjures up images of rich, flavorful, comforting goodness. It’s a dish that’s become a global favorite, and for good reason. While many people think of it as a complex, time-consuming meal best left to the professionals, I’m here to tell you that making it at home can be surprisingly simple and incredibly rewarding. This recipe brings all the amazing flavors to your table without keeping you in the kitchen all day.

This isn’t just about following a recipe; it’s about understanding the fundamentals of what makes butter chicken so irresistible. It’s about layering flavors, using the right techniques, and creating a dish that’s both authentic and tailored to your own taste. Plus, let’s be honest, there’s something truly special about saying you made it from scratch. So, put on your apron, and let’s get cooking!

Why This Recipe Works

You might be thinking, “Easy butter chicken? Is that even possible?” Absolutely! The secret lies in a few key strategies:

• Simplified Spice Blend: We’re using a streamlined blend of spices that deliver maximum flavor without requiring a trip to a specialty store.
• Quick Marinade: A shorter marinating time still infuses the chicken with incredible tenderness and flavor.
• One-Pan (Mostly) Cooking: We minimize cleanup by using one pan for both searing the chicken and creating the sauce.
• Smart Shortcuts: Using canned tomato sauce as a base helps cut down on prep time without sacrificing the rich tomato flavor that’s essential to butter chicken.

This recipe is designed for busy weeknights without compromising on taste or quality. It’s all about working smarter, not harder, to create a dish that tastes like it came straight from your favorite Indian restaurant.

Ingredients You’ll Need

Before we dive into the recipe, let’s gather our ingredients. Don’t be intimidated by the list – most of these are pantry staples, and the rest are easily found at your local grocery store.

For the Chicken Marinade:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1/2 cup plain yogurt (full-fat or Greek)
• 1 tablespoon ginger-garlic paste (or 1 teaspoon each of minced ginger and garlic)
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red 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 1 teaspoon each of minced ginger and garlic)
• 1 (15-ounce) can tomato sauce
• 1/2 cup heavy cream
• 1/4 cup cashew paste (optional, for extra richness)
• 1 tablespoon brown sugar (or honey)
• 1 teaspoon garam masala
• 1/2 teaspoon red chili powder (adjust to your spice preference)
• 1/2 teaspoon dried fenugreek leaves (kasoori methi), crushed
• Salt to taste
• Fresh cilantro, chopped, for garnish

Let’s Make Some Magic: Step-by-Step Instructions

Alright, let’s get started! Follow these simple steps, and you’ll be enjoying a delicious plate of homemade butter chicken in no time.

1. Marinate the Chicken: In a medium bowl, combine the chicken, yogurt, ginger-garlic paste, garam masala, turmeric powder, red chili powder, and salt. Mix well to ensure the chicken is evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours. The longer it marinates, the more flavorful and tender the chicken will be!
2. Sauté the Aromatics: In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened and lightly golden, about 5-7 minutes. The onions should be fragrant and translucent, not burned. Keep stirring!
3. Add Ginger-Garlic Paste: Stir in the ginger-garlic paste and cook for another minute until fragrant. This step is crucial for building the base flavor of the sauce.
4. Build the Sauce: Pour in the tomato sauce, heavy cream, cashew paste (if using), brown sugar, garam masala, red chili powder, and salt. Stir well to combine. The sauce will be a beautiful, vibrant red color.
5. Simmer the Sauce: Bring the sauce to a gentle simmer, then reduce the heat to low and let it simmer for 10-15 minutes, stirring occasionally. This allows the flavors to meld together and the sauce to thicken slightly.
6. Cook the Chicken: Gently add the marinated chicken to the simmering sauce. Stir to coat the chicken evenly. Make sure the chicken is submerged in the sauce.
7. Simmer Until Cooked Through: Cover the skillet or Dutch oven and simmer for 15-20 minutes, or until the chicken is cooked through and tender. The internal temperature of the chicken should reach 165°F (74°C). Check with a meat thermometer!
8. Finish with Fenugreek Leaves: Stir in the crushed dried fenugreek leaves. These add a unique, slightly bitter note that’s characteristic of authentic butter chicken. Don’t skip this step!
9. Taste and Adjust: Taste the sauce and adjust the seasoning as needed. Add more salt, red chili powder, or brown sugar to your liking. This is your chance to customize the flavor to your preference!
10. Garnish and Serve: Garnish with fresh cilantro and serve hot with Butter Chicken, rice, or naan bread. Enjoy every delicious bite!

Success Tips for Perfect Butter Chicken

Want to guarantee butter chicken perfection? Here are my top tips for creating a dish that’s sure to impress.

• Use Full-Fat Yogurt: Full-fat yogurt will give you the best results in terms of flavor and texture. It helps tenderize the chicken and adds richness to the marinade.
• Don’t Overcook the Chicken: Overcooked chicken will be dry and tough. Cook the chicken until it’s just cooked through, and no longer. A meat thermometer is your best friend here!
• Simmer the Sauce Long Enough: Simmering the sauce for at least 10-15 minutes allows the flavors to meld together and the sauce to thicken slightly, creating a richer, more flavorful dish.
• Adjust the Spice Level: This recipe is moderately spiced. Adjust the amount of red chili powder to your liking. If you prefer a milder dish, reduce or omit the red chili powder. If you like it spicier, add more!
• Fresh Cilantro is Key: Don’t skip the fresh cilantro garnish! It adds a bright, fresh flavor that complements the richness of the butter chicken.

Serving Suggestions & Variations

Butter chicken is incredibly versatile and pairs well with a variety of sides. Here are a few ideas to get you started:

• Rice: Basmati rice is a classic choice, but any type of rice will work.
• Naan Bread: Warm, fluffy naan bread is perfect for scooping up the delicious sauce.
• Raita: A cooling yogurt-based sauce (raita) is a great complement to the richness of the butter chicken.
• Vegetable Side Dish: A simple vegetable side dish, such as sautéed spinach or roasted cauliflower, adds balance to the meal.

Want to mix things up? Here are a few variations you can try:

• Butter Paneer: Substitute paneer (Indian cheese) for the chicken for a vegetarian option.
• Add Vegetables: Add vegetables like bell peppers, peas, or mushrooms to the sauce for extra nutrients and flavor.
• Coconut Milk: Replace the heavy cream with coconut milk for a dairy-free version.

Make Ahead & Storage Instructions

Butter chicken is a great make-ahead dish! Here’s how to store it and reheat it for optimal flavor:

• Make Ahead: You can make the butter chicken sauce up to 2 days in advance. Store it in an airtight container in the refrigerator. When ready to serve, simply reheat the sauce and add the cooked chicken.
• Storage: Leftover butter chicken can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat the butter chicken gently in a saucepan over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave.
• Freezing: Butter chicken can be frozen for up to 2 months. Thaw it overnight in the refrigerator before reheating. The texture of the sauce may change slightly after freezing, but the flavor will still be delicious.

A Flavor Journey: More Chicken Recipes to Explore

If you have enjoyed exploring the rich flavors of this butter chicken recipe, consider exploring some other amazing chicken recipes! For a comforting and savory dish, try the SMOTHERED CHICKEN RECIPE , perfect for a cozy night in. If you’re planning a casual gathering or a fun game day, why not try some CHICKEN SLIDERS? They’re always a crowd-pleaser! For a quick and creamy pasta dish, you can’t beat CHICKEN TORTELLINI HEAVEN. GARLIC BUTTER CHICKEN ROTINI is another great option, combining succulent chicken with a rich garlic butter sauce, offering a simple yet satisfying meal. If you’re in the mood for something sweet and savory, look no further than HONEY GARLIC CHICKEN PERFECTION. Each of these recipes offers a unique and delicious way to enjoy chicken, providing a variety of options for any occasion!

Final Thoughts

There you have it! A Quick & Easy Homemade Butter Chicken recipe that’s guaranteed to impress. Don’t be intimidated by the list of ingredients or the steps involved. This recipe is designed to be simple and straightforward, and with a little practice, you’ll be making restaurant-quality butter chicken in your own kitchen in no time. So go ahead, give it a try! I promise you won’t be disappointed. Happy cooking!

Quick & Easy Homemade Butter Chicken

Amelia Chen-Morrison

Experience the rich and comforting flavors of butter chicken without spending hours in the kitchen. This recipe simplifies the process, using a streamlined spice blend, quick marinade, and mostly one-pan cooking to deliver restaurant-quality results with minimal effort.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine Indian

Servings 4

Calories 600 kcal

Equipment

• Medium bowl
• Large skillet or Dutch oven
• Measuring cups and spoons
• Knife
• Cutting board
• Meat thermometer
• Spatula or spoon
• Can opener

Ingredients

  

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• ½ cup plain yogurt full-fat or Greek
• 1 tablespoon ginger-garlic paste or 1 teaspoon each of minced ginger and garlic
• 1 teaspoon garam masala
• ½ teaspoon turmeric powder
• ½ teaspoon red chili powder adjust to your spice preference
• ½ teaspoon salt
• 2 tablespoons butter
• 1 medium onion, finely chopped
• 1 tablespoon ginger-garlic paste or 1 teaspoon each of minced ginger and garlic
• ½ cup heavy cream
• ¼ cup cashew paste optional, for extra richness
• 1 tablespoon brown sugar or honey
• 1 teaspoon garam masala
• ½ teaspoon red chili powder adjust to your spice preference
• ½ teaspoon dried fenugreek leaves kasoori methi
• Salt to taste
• Fresh cilantro, chopped, for garnish
• Cooked rice or naan bread, for serving

Instructions

 

• In a medium bowl, combine the chicken, yogurt, ginger-garlic paste, garam masala, turmeric powder, red chili powder, and salt. Mix well to ensure the chicken is evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours.
• In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened and lightly golden, about 5-7 minutes.
• Stir in the ginger-garlic paste and cook for another minute until fragrant.
• Pour in the tomato sauce, heavy cream, cashew paste (if using), brown sugar, garam masala, red chili powder, and salt. Stir well to combine.
• Bring the sauce to a gentle simmer, then reduce the heat to low and let it simmer for 10-15 minutes, stirring occasionally.
• Gently add the marinated chicken to the simmering sauce. Stir to coat the chicken evenly.
• Cover the skillet or Dutch oven and simmer for 15-20 minutes, or until the chicken is cooked through and tender. The internal temperature of the chicken should reach 165°F (74°C).
• Stir in the crushed dried fenugreek leaves.
• Taste the sauce and adjust the seasoning as needed. Add more salt, red chili powder, or brown sugar to your liking.
• Garnish with fresh cilantro and serve hot with rice or naan bread.

Notes

For the best flavor, use full-fat yogurt in the marinade. Do not overcook the chicken, and ensure the sauce simmers long enough to allow the flavors to meld. Adjust the spice level by adding more or less red chili powder. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Thaw completely before reheating. For a vegetarian option, substitute paneer for the chicken. Add vegetables like bell peppers or peas for extra nutrients. For a dairy-free version, replace the heavy cream with coconut milk.