Quick & Easy Homemade Butter Chicken: 30-Minute, Creamy Comfort in Every Bite

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Quick & Easy Homemade Butter Chicken is a rich, velvety dish that brings restaurant-style Indian flavor straight to your kitchen in just 30 minutes. Tender chicken pieces simmered in a mildly spiced, tomato-butter sauce make this a go-to dinner when you want something deeply flavorful, warming, and fast.

The sauce is luscious and mildly smoky, with hints of ginger, garlic, and garam masala, finished with a swirl of cream or yogurt for that signature silky finish. It’s the perfect balance of spice and sweetness, and it’s surprisingly easy to make from scratch with pantry staples and just one pan.

Whether you serve it over fluffy basmati rice, with warm naan, or tucked into a wrap, this butter chicken delivers bold, comforting flavor with minimal prep.

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Ingredients Overview

Chicken: Boneless, skinless chicken thighs are ideal—they stay juicy and absorb flavor beautifully. Chicken breasts work too but may be slightly drier if overcooked. Cut into bite-sized pieces for quicker cooking.

Tomato puree: The base of the creamy sauce. Use canned tomato puree or crushed tomatoes for smoothness and depth. Avoid watery sauces.

Butter: The star ingredient. It gives the dish its signature richness and smooth mouthfeel. Use unsalted to better control the flavor.

Heavy cream or Greek yogurt: Adds a creamy finish and balances the acidity of the tomatoes. Yogurt is a lighter, tangier alternative. For dairy-free, use coconut milk.

Garlic and ginger: Freshly minced or grated, these aromatics bring warmth and depth. Store-bought ginger-garlic paste also works in a pinch.

Onion: Finely chopped onion adds sweetness and body to the sauce. Sautéing it until golden brings out its natural sugars.

Garam masala: A blend of warming spices like cumin, coriander, cinnamon, and cloves. It gives butter chicken its classic Indian flavor. Available in most grocery stores.

Ground cumin, turmeric, chili powder: These spices round out the flavor. Adjust chili powder for your spice level—use Kashmiri chili for color and mild heat.

Salt & pepper: Simple seasonings to balance and highlight the other ingredients.

Oil: Neutral oil (like canola or avocado oil) for searing the chicken without burning the butter.

Optional garnishes:

• Fresh cilantro
• Squeeze of lemon or lime
• Extra swirl of cream

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Step-by-Step Instructions

1. Prep the chicken: Cut 1.5 lbs of chicken thighs or breasts into bite-sized pieces. Season with salt, pepper, 1/2 tsp cumin, and 1/2 tsp turmeric. Set aside.
2. Sear the chicken: In a large skillet or pan, heat 1 tbsp oil over medium-high. Add the chicken and sear for 2–3 minutes per side until lightly browned (it doesn’t need to be fully cooked yet). Remove and set aside.
3. Sauté aromatics: In the same pan, lower heat to medium and add 2 tbsp butter. Once melted, add 1 finely chopped onion and cook for 4–5 minutes until soft and golden.
4. Add garlic, ginger, and spices: Stir in 3 cloves of minced garlic and 1 tbsp grated ginger. Cook for 30 seconds, then add 1 tsp garam masala, 1/2 tsp chili powder, and a pinch more cumin. Stir for 1 minute until fragrant.
5. Add tomato base: Pour in 1 cup of tomato puree and stir to combine. Let it simmer for 5–7 minutes until the sauce thickens and darkens slightly.
6. Stir in cream and butter: Add 1/2 cup heavy cream (or 1/3 cup yogurt or coconut milk) and 1 more tablespoon of butter. Stir until the sauce is smooth and silky.
7. Return chicken to pan: Add the seared chicken back into the sauce and simmer gently for 8–10 minutes, or until the chicken is fully cooked and tender.
8. Adjust and serve: Taste and adjust salt or spice if needed. Garnish with chopped cilantro and a swirl of cream if desired.

Avoid overcooking the chicken or boiling the sauce too hard after adding cream—gentle heat is best to maintain a smooth, creamy texture.

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Tips, Variations & Substitutions

Tips:

• Sear the chicken in batches to avoid steaming it.
• Let the tomato sauce simmer before adding cream to deepen the flavor.
• For extra depth, toast the spices in butter before adding tomatoes.

Variations:

• Spicy: Add chopped green chili or cayenne pepper for more heat.
• Vegetarian: Swap chicken for cubed paneer or tofu.
• Low-carb: Serve with cauliflower rice or sautéed spinach.

Substitutions:

• Butter: Use ghee for a more authentic taste or coconut oil for dairy-free.
• Cream: Use full-fat coconut milk for a rich vegan option.
• Tomato puree: Crushed tomatoes or even tomato paste diluted with water can be used.

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Serving Ideas & Occasions

Butter Chicken is incredibly versatile and fits into almost any meal setting—from weeknight comfort food to weekend gatherings.

Serve with:

• Steamed basmati rice or brown rice
• Garlic naan or roti
• Light cucumber raita or simple salad
• Pickled onions for crunch and acidity

Perfect for:

• A cozy dinner in under 30 minutes
• Impressing guests with bold flavor
• Freezer-friendly meal prep
• Leftovers wrapped in naan or over rice for lunch

It also works beautifully as a buffet-style dish for family gatherings or potlucks.

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Nutritional & Health Notes

This dish is rich and satisfying but can be adapted to suit various dietary preferences. Using chicken thighs ensures a juicy result, while swapping in yogurt or coconut milk can lighten things up.

Nutritional highlights:

• High in protein
• Moderate in carbs (depending on serving)
• Customizable fat content depending on butter/cream used

For a lower-calorie version, reduce butter and sub in Greek yogurt. For keto, skip rice and pair with roasted cauliflower or greens. It’s naturally gluten-free and adaptable for dairy-free diets.

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FAQs

Can I make Butter Chicken ahead of time?
Yes, it tastes even better the next day as the flavors develop. Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or microwave.

Can I freeze it?
Absolutely. Let it cool completely, then store in freezer-safe containers for up to 2 months. Thaw overnight and reheat gently. Add a splash of water or cream if the sauce thickens too much.

What’s the difference between Butter Chicken and Chicken Tikka Masala?
Butter Chicken is milder, creamier, and slightly sweeter. Chicken Tikka Masala is often spicier, tangier, and uses grilled or charred chicken pieces. Both are tomato-based but differ in spice balance.

Do I need to marinate the chicken?
Not for this quick version. Traditional recipes often call for yogurt-marinated chicken, but this shortcut skips it while still delivering great flavor.

Can I use rotisserie or leftover chicken?
Yes! Add it to the sauce after it simmers and heat just until warmed through. It won’t absorb as much flavor but still makes a delicious shortcut.

Is it spicy?
It’s mild to medium as written. You can easily dial up or down the heat by adjusting the chili powder or adding fresh chilies.

What if I don’t have garam masala?
Mix 1/2 tsp cumin, 1/2 tsp coriander, 1/4 tsp cinnamon, and a pinch of cloves or allspice as a quick substitute.

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