Quick & Easy Homemade Butter Chicken – Creamy, Flavorful, and Ready in 30 Minutes

Introduction

Butter Chicken, also known as Murgh Makhani, is one of the most iconic Indian dishes — and with this Quick & Easy Homemade Butter Chicken recipe, you can enjoy the rich, velvety flavors of your favorite takeout right from your kitchen, all in under 30 minutes.

This simplified version stays true to the warm spices and creamy tomato-based sauce that make butter chicken irresistible, but skips the long marinating time and complex prep. Juicy chicken pieces are seared and simmered in a spiced tomato-cream gravy that’s deeply satisfying, perfectly spiced (but not overly hot), and incredibly comforting.

Ideal for busy weeknights or cozy weekend dinners, this butter chicken recipe pairs beautifully with warm naan or basmati rice and makes excellent leftovers the next day.

Ingredients Overview

Let’s take a look at the key ingredients that give butter chicken its signature flavor and texture — rich, buttery, spiced, and smooth.

Chicken

• Boneless, skinless chicken thighs – Preferred for their juiciness, but chicken breasts also work well if you prefer leaner meat.
• Yogurt or Lemon Juice (optional) – Used in traditional marinades; in this quick version, we skip long marinating but include a light toss for tenderness.

Butter Chicken Sauce

• Butter – Unsalted is best. Adds richness and a smooth mouthfeel.
• Onion – Finely chopped or puréed; brings sweetness and body to the sauce.
• Garlic and Ginger Paste – Essential for flavor. Freshly grated or paste form.
• Tomato Purée or Crushed Tomatoes – The base of the sauce. Canned purée works best for speed and consistency.
• Heavy Cream – Creates the creamy, velvety texture.
• Garam Masala – The warming spice blend that defines butter chicken’s flavor.
• Cumin, Coriander, Red Chili Powder – Layers of heat and complexity.
• Kasuri Methi (dried fenugreek leaves) – Optional but highly recommended for authentic North Indian flavor.

Ingredient Notes:

• Use high-quality canned tomato purée for a smooth, restaurant-style sauce.
• For a dairy-free version, substitute coconut cream or cashew cream.
• Marinating can be skipped, but tossing the chicken in a bit of lemon juice and spices helps flavor the meat quickly.

Step-by-Step Instructions

1. Prep the Chicken

(Optional Quick Toss for Flavor)

• In a bowl, combine 1 lb cubed chicken thighs with:
  • ½ tsp salt
  • ½ tsp turmeric
  • ½ tsp chili powder
  • 1 tsp lemon juice
• Let sit while you prepare the sauce (optional but adds flavor fast).

2. Cook the Chicken

• Heat 1 tbsp oil in a skillet over medium-high heat.
• Sear the chicken in batches until browned on all sides (5–6 minutes total).
• Remove and set aside.

3. Sauté the Base

• In the same pan, add 2 tbsp butter and 1 finely chopped onion.
• Cook until softened and lightly golden, about 5 minutes.
• Add 1 tsp garlic paste and 1 tsp ginger paste. Sauté for 1–2 minutes until fragrant.

4. Add Tomatoes and Spices

• Stir in 1½ cups tomato purée and cook for 5–6 minutes until it deepens in color and reduces slightly.
• Add:
  • 1 tsp garam masala
  • ½ tsp cumin powder
  • ½ tsp coriander powder
  • ½ tsp chili powder (adjust to heat level)
  • Salt to taste

Simmer for 2–3 minutes.

5. Blend the Sauce (Optional)

• For a restaurant-style texture, use an immersion blender or transfer to a blender and blend until smooth.
• Return sauce to the pan.

6. Add Cream and Finish

• Add back the cooked chicken along with any juices.
• Pour in ½ cup heavy cream and simmer for 5–7 minutes on low until the sauce thickens and the chicken is fully cooked through.
• Finish with:
  • 1 tbsp butter
  • 1 tsp crushed kasuri methi (optional)

7. Garnish and Serve

Top with chopped cilantro and a swirl of cream, if desired. Serve hot with naan or basmati rice.

Tips, Variations & Substitutions

• No Cream? Use full-fat coconut milk or soaked cashew paste (¼ cup cashews blended with water).
• Low-Fat Option: Use Greek yogurt or half-and-half instead of cream.
• Grilled Chicken: Use pre-cooked or grilled chicken for smoky depth.
• Extra Heat: Add chopped green chilies or extra chili powder.
• Vegetarian Version: Substitute with paneer, tofu, or chickpeas.

Serving Ideas & Occasions

• With Garlic Naan: The classic pairing — perfect for scooping up every bit of sauce.
• Over Steamed Basmati or Jeera Rice: Makes a hearty, flavorful meal.
• As Part of a Dinner Spread: Add cucumber raita, dal, and pickled onions for a full Indian feast.
• Weeknight Favorite: Ready in 30 minutes and easy to double for leftovers.
• Meal Prep: Holds up beautifully in the fridge or freezer for future dinners.

Nutritional & Health Notes

• Protein-Rich: Chicken thighs are a lean and satisfying source of protein.
• Customizable Richness: Adjust cream and butter levels based on preference.
• Gluten-Free: Naturally gluten-free when served with rice.
• Low-Carb Friendly: Serve with cauliflower rice or roasted veggies.

For a lighter version:

• Use less butter and replace cream with a mix of milk and Greek yogurt.
• Add more veggies like spinach or peas to stretch the sauce.

FAQs

Q1: Can I use chicken breasts instead of thighs?
Yes, chicken breasts work well but may be slightly less juicy. Be careful not to overcook them.

Q2: How long does butter chicken last in the fridge?
Stored in an airtight container, it lasts 3–4 days. Reheat gently on the stovetop.

Q3: Can I freeze this butter chicken?
Yes. Cool completely and freeze in airtight containers. Thaw overnight and reheat with a splash of water or cream.

Q4: Is butter chicken spicy?
It’s mildly spiced. You can increase or decrease chili powder depending on your heat tolerance.

Q5: Can I make it dairy-free?
Yes! Use oil instead of butter, coconut cream instead of heavy cream, and omit yogurt or use a dairy-free version.

Q6: What is kasuri methi and can I skip it?
Kasuri methi is dried fenugreek leaves. It adds a unique flavor but can be omitted if unavailable.

Q7: Can I make this in an Instant Pot?
Yes — sauté aromatics and chicken in the pot, add tomato purée and spices, pressure cook for 7 minutes, then stir in cream and butter at the end.

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