Quick & Easy Homemade Butter Chicken
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.
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.