Easy Indian-Style Butter Chicken Recipe

Quick & Easy Homemade Butter Chicken – Creamy Indian Comfort in 30 Minutes

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Quick & Easy Homemade Butter Chicken Recipe Article

Introduction

Butter chicken—known as murgh makhani—is one of the most beloved Indian dishes for good reason. With its velvety tomato-cream sauce, tender chicken, and warm spices, it strikes a balance between richness and subtle heat. This quick & easy homemade butter chicken recipe brings all that luscious flavor to your kitchen with none of the takeout wait.

Perfect for busy weeknights or casual weekend dinners, this version skips the long marinating process and instead uses a streamlined method that still delivers deep, layered flavor. You’ll simmer chicken in a creamy, spiced tomato sauce that’s bold yet mellow, with just the right amount of sweetness and heat. Serve it over steamed basmati rice or scoop it up with warm naan—either way, this is pure comfort in a bowl.

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Ingredients Overview

Each ingredient in butter chicken contributes to its rich flavor and luxurious texture:

Chicken thighs or breasts – Boneless, skinless thighs are ideal for juicy, tender bites. Chicken breasts work too—just be careful not to overcook.

Yogurt (optional) – A quick 15-minute yogurt marinade helps tenderize and flavor the chicken, but can be skipped for faster prep.

Butter – Unsalted butter adds richness and gives the sauce its signature silky finish. Use ghee for an extra layer of nuttiness.

Garlic and ginger – Freshly minced garlic and ginger form the aromatic base of the sauce and give it classic Indian flavor.

Tomato puree or crushed tomatoes – The core of the sauce. Smooth tomato puree gives a luxurious texture, while crushed tomatoes offer more body.

Heavy cream – Stirred in at the end, cream softens the spices and brings richness. Coconut cream can be used for a dairy-free version.

Garam masala – This blend of warming spices adds depth and a touch of sweetness. It’s essential for that classic butter chicken flavor.

Ground cumin and paprika – Add earthy warmth and a mild smoky note. Use smoked paprika for extra depth.

Chili powder or cayenne (optional) – Adjust to taste for your desired level of heat.

Salt and sugar – A pinch of sugar helps balance the acidity of the tomatoes, and salt enhances all the other flavors.

Fresh cilantro (optional) – Chopped and sprinkled on top for a bright, herbal finish.

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Step-by-Step Instructions

Step 1: Prep and optionally marinate the chicken.
Cut 1½ pounds of boneless chicken thighs or breasts into bite-sized chunks. If time allows, toss with 1/2 cup plain yogurt, 1/2 teaspoon salt, and 1/2 teaspoon garam masala. Let sit for 15–30 minutes while prepping the sauce.

Step 2: Sear the chicken.
In a large skillet or sauté pan, heat 2 tablespoons of butter over medium-high heat. Add the chicken (in batches if needed) and sear until golden on the outside, about 5–6 minutes. The chicken doesn’t need to be fully cooked yet. Remove and set aside.

Step 3: Sauté aromatics.
In the same pan, melt another tablespoon of butter. Add 4 cloves minced garlic and 1 tablespoon grated fresh ginger. Sauté for 1–2 minutes until fragrant.

Step 4: Build the sauce.
Add 1 teaspoon ground cumin, 1 teaspoon paprika, 1–2 teaspoons garam masala, and a pinch of cayenne or chili powder if using. Toast the spices for 30 seconds, then pour in 1½ cups tomato puree. Stir and simmer for 5–7 minutes until thickened slightly.

Step 5: Add cream and chicken.
Lower the heat and stir in 1/2 cup heavy cream and 1 teaspoon sugar. Add the seared chicken and any juices back into the pan. Simmer uncovered for 8–10 minutes, or until the chicken is fully cooked and the sauce is creamy and well-coated.

Step 6: Finish with butter and herbs.
Turn off the heat and stir in 1 more tablespoon of butter for a glossy finish. Taste and adjust seasoning with salt or more sugar if needed. Sprinkle with chopped cilantro.

Avoid these mistakes:

• Don’t overcook the chicken in the searing step—it will finish cooking in the sauce.
• Don’t skip toasting the spices—it unlocks their full aroma and flavor.
• Avoid boiling the cream—it may split. Simmer gently over low heat.

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Tips, Variations & Substitutions

Tips:

• Use a blender to puree the sauce for a restaurant-style smooth texture before adding cream and chicken.
• Marinate the chicken the night before for deeper flavor.
• Stir in a tablespoon of tomato paste for a more concentrated sauce.

Variations:

• Vegetarian: Replace chicken with paneer or chickpeas.
• Lighter version: Use half-and-half or whole milk instead of cream, though the sauce will be thinner.
• Spicier version: Add fresh green chilies or more cayenne to taste.
• Dairy-free: Use coconut oil, coconut cream, and skip yogurt.

Substitutions:

• Swap ghee for butter for a traditional touch.
• Canned crushed tomatoes can be used in place of puree—blend for a smoother sauce.
• Use rotisserie chicken to save time—add it in step 5 and simmer just to heat through.

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Serving Ideas & Occasions

Butter chicken is best served warm with fluffy sides to soak up all that luscious sauce:

• Classic pairing: Steamed basmati rice or jeera (cumin) rice.
• Bread lovers: Serve with naan, roti, or paratha for scooping.
• Lighter meal: Spoon over cauliflower rice or steamed greens.
• Dinner party favorite: Serve alongside dal, cucumber raita, and a simple salad.

Great for weeknight meals, family dinners, or a cozy date night at home. Add mango lassi or iced chai for a refreshing drink pairing.

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Nutritional & Health Notes

While rich and indulgent, homemade butter chicken can be adjusted for balance:

• Protein-rich: Chicken provides lean, satisfying protein.
• Customizable fat level: Use less butter or light cream for a lighter version.
• Lower sodium: Homemade means you control the salt—taste and season to your liking.
• Naturally gluten-free: When served with rice or gluten-free bread.

Use coconut cream and oil to make it dairy-free and paleo-friendly. Adding steamed veggies to your plate boosts the fiber and nutrition.

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FAQs

1. Can I use store-bought garam masala?
Yes. It’s widely available and adds the essential warmth and depth butter chicken needs. Use a trusted brand for best flavor.

2. How do I make it less spicy?
Skip the cayenne and use sweet paprika instead of hot. The dish will still be flavorful without the heat.

3. Can I make this ahead of time?
Absolutely. The flavors deepen after a day. Store in the fridge for up to 4 days or freeze for up to 3 months.

4. Can I use leftover chicken or rotisserie chicken?
Yes. Add shredded or chopped cooked chicken during the final simmer just to heat through—perfect for fast dinners.

5. What’s the difference between butter chicken and tikka masala?
They’re similar, but butter chicken is creamier and slightly sweeter, while tikka masala is usually spicier and more tomato-forward.

6. Can I use milk instead of cream?
You can, but the sauce will be thinner. Whole milk or evaporated milk works better than skim for a creamier result.

7. How do I thicken the sauce?
Simmer uncovered to reduce. You can also stir in a spoonful of tomato paste or a bit more cream.

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