Quick & Easy Homemade Butter Chicken – Creamy, Comforting, and Full of Flavor

Introduction

Butter Chicken, also known as Murgh Makhani, is one of the most beloved Indian dishes across the globe — and for good reason. This quick and easy homemade butter chicken recipe brings you all the rich, buttery flavor and creamy tomato-spiced sauce you love, but without the fuss or long marination time. In just 45 minutes, you’ll have a restaurant-style dish right in your own kitchen.

Tender chunks of chicken simmer in a silky, spiced tomato gravy made with butter, cream, and warming aromatics like garam masala, cumin, and ginger. It’s comforting, deeply flavorful, and perfect for pairing with rice, naan, or roti. Whether you’re cooking for guests or whipping up a cozy weeknight meal, this butter chicken is guaranteed to satisfy.

Ingredients Overview

Chicken

• Boneless Chicken Thighs or Breasts: Chicken thighs are preferred for their tenderness and juiciness, but breasts also work if cooked carefully to avoid drying out.

• Yogurt (Optional): A quick marinade in yogurt, lemon juice, and spices adds a touch of tang and helps tenderize the chicken — but it’s optional for this quick version.

Aromatics & Spices

• Garlic & Ginger: Freshly minced or a pre-made paste — essential for depth and authentic flavor.

• Onion: Finely chopped and sautéed until golden to create the base of the curry.

• Garam Masala: A signature Indian spice blend that adds warmth and complexity.

• Cumin, Turmeric, and Chili Powder: Ground spices that build layers of earthy, spicy flavor.

• Coriander Powder: Adds citrusy warmth and balance.

Sauce Base

• Tomato Purée or Crushed Tomatoes: Provides acidity and body. Look for smooth purée for a silky sauce or blend crushed tomatoes for a more rustic texture.

• Heavy Cream: Adds rich creaminess and softens the heat of the spices.

• Butter: Gives the dish its signature name and velvety mouthfeel. Use unsalted to control salt levels.

Garnish & Optional Additions

• Kasuri Methi (Dried Fenugreek Leaves): Traditional and highly aromatic — a small amount adds an authentic touch.

• Fresh Cilantro: For garnish and freshness.

• Lemon Juice or Sugar: To balance acidity and round out the sauce.

Step-by-Step Instructions

1. Prep the Chicken

Cut 1 to 1.5 lbs (about 500–700g) of boneless chicken into bite-sized pieces. Optional quick marinade:

• 1/4 cup yogurt

• 1 tsp lemon juice

• 1/2 tsp salt

• 1/2 tsp turmeric

• 1/2 tsp chili powder

Let it sit for 15–30 minutes while you prep the sauce. If skipping marinade, season the chicken with salt and pepper before cooking.

2. Cook the Chicken

Heat 1 tablespoon oil and 1 tablespoon butter in a large skillet or Dutch oven over medium heat.

Add the chicken in a single layer and sear for 2–3 minutes per side until golden but not fully cooked through. Remove and set aside.

3. Sauté the Aromatics

In the same pan, melt another tablespoon of butter. Add:

• 1 chopped onion

• 2 tsp minced garlic

• 2 tsp grated ginger

Sauté for 5–6 minutes until the onion turns golden and soft.

4. Build the Sauce

Stir in:

• 1 1/2 teaspoons garam masala

• 1 tsp cumin

• 1/2 tsp turmeric

• 1/2 tsp chili powder

• 1 tsp coriander powder

Toast the spices for 30 seconds, then add:

• 1 cup tomato purée or crushed tomatoes

• Salt to taste

Simmer for 8–10 minutes, stirring often, until the sauce thickens and deepens in color. Add a small splash of water if it becomes too thick.

5. Blend (Optional)

For a silky-smooth sauce, use an immersion blender directly in the pan, or carefully blend the sauce in a countertop blender and return it to the skillet.

6. Finish the Dish

Return the seared chicken (and any juices) to the sauce. Simmer on low for 8–10 minutes, until the chicken is fully cooked and tender.

Stir in:

• 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)

• 1 tablespoon butter

• 1 teaspoon kasuri methi (if using)

• Optional: 1/2 teaspoon sugar or 1 tsp lemon juice to balance

Cook for 2 more minutes, then remove from heat.

7. Serve

Garnish with chopped cilantro. Serve hot with basmati rice, naan, or roti.

Tips, Variations & Substitutions

• Make It Dairy-Free: Use coconut cream and vegan butter.

• Want it Spicier? Add extra chili powder or green chilies when sautéing the onion.

• Extra Creamy: Add a dollop of Greek yogurt or extra cream at the end.

• Vegetarian Version: Use paneer, tofu, or chickpeas instead of chicken.

• Richer Flavor: Use a mix of butter and ghee for authentic depth.

Serving Ideas & Occasions

Butter chicken pairs beautifully with:

• Steamed Basmati or Jeera (Cumin) Rice

• Garlic Naan or Whole Wheat Roti

• Cucumber Raita or a cool yogurt-based side

• Fresh Salad with lemon vinaigrette for contrast

Perfect for:

• Weeknight dinners when you want something comforting

• Impressing guests without spending hours in the kitchen

• Leftovers — it tastes even better the next day

Nutritional & Health Notes

While butter chicken is known for its richness, making it at home allows for healthier adjustments:

• Use lean chicken breast to reduce fat

• Opt for light cream or yogurt instead of heavy cream

• Add vegetables like spinach or peas for extra nutrients

Each serving offers a good balance of protein, healthy fats (especially with moderation in butter), and antioxidants from tomatoes and spices.

FAQs

Q1: Can I make butter chicken without cream?
A1: Yes. Use Greek yogurt, cashew cream, or coconut milk as alternatives. Just add them slowly over low heat to prevent curdling.

Q2: Can I freeze butter chicken?
A2: Absolutely. It freezes well for up to 2 months. Let cool completely, then store in an airtight container. Thaw and reheat gently.

Q3: What cut of chicken is best?
A3: Boneless thighs are juicier and more forgiving. Breasts work well too but require careful cooking to avoid dryness.

Q4: Why blend the sauce?
A4: Blending gives the sauce a smooth, restaurant-style finish. It’s optional, but worth it if you prefer a creamy texture.

Q5: Can I make this ahead of time?
A5: Yes! In fact, butter chicken tastes even better the next day after the flavors have melded. Just reheat on low and add a splash of cream or water if needed.

Q6: What’s the difference between butter chicken and tikka masala?
A6: They’re similar, but butter chicken is creamier, less spicy, and often has a slightly sweeter, buttery base. Tikka masala tends to have more tomato tang and spice.

Q7: Can I make this in an Instant Pot?
A7: Yes. Sauté onions, garlic, and ginger on Sauté mode, add chicken and sauce ingredients, and pressure cook for 8 minutes. Stir in cream and butter after releasing pressure.

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