Quick & Easy Butter Chicken: Your Homemade Favorite!

Quick Easy Homemade Butter Chicken Recipe – does that sound like a culinary dream come true? It certainly does to me, and I’m here to tell you it’s more achievable than you think!

Imagine succulent pieces of chicken swimming in a velvety, spiced tomato-cream sauce, all made right in your kitchen with surprising simplicity. This iconic dish, known globally as Murgh Makhani, traces its delicious origins to the kitchens of Delhi, India, in the 1950s, quickly becoming a beloved staple of Indian cuisine and a worldwide favorite. Its magic lies in the perfect balance of sweet, tangy, and savory notes, enriched by butter and cream, creating an irresistible aroma and an unparalleled taste experience.

Why Everyone Loves Butter Chicken

People adore Butter Chicken not only for its deeply satisfying flavor and melt-in-your-mouth texture but also for the incredible comfort it provides, making any meal feel like a special occasion. With this Quick Easy Homemade Butter Chicken Recipe, I am thrilled to share how you can recreate this restaurant-quality masterpiece without spending hours in the kitchen, proving that authentic, rich flavors are more accessible than you think. Get ready to impress your taste buds and loved ones with a dish that truly warms the soul and becomes a new family favorite!

this Recipe

Ingredients:

• For the Chicken Marinade:
  • 600-700g boneless, skinless chicken thighs or breasts, cut into 1-inch cubes. I personally prefer thighs for their tenderness and juiciness in this Quick Easy Homemade Butter Chicken Recipe.
  • 1/2 cup plain yogurt (full-fat, if possible, for richness).
  • 1 tablespoon ginger paste.
  • 1 tablespoon garlic paste.
  • 1 teaspoon red chili powder (Kashmiri chili powder works wonderfully for color without excessive heat).
  • 1/2 teaspoon turmeric powder.
  • 1 teaspoon garam masala.
  • 1/2 teaspoon salt.
  • 1 tablespoon lemon juice.
• For the Aromatic Sauce Base:
  • 2 tablespoons unsalted butter (plus extra for finishing).
  • 1 tablespoon neutral oil (like vegetable or canola oil).
  • 1 large yellow onion, finely chopped.
  • 1 tablespoon ginger paste.
  • 1 tablespoon garlic paste.
  • 1 teaspoon red chili powder (again, Kashmiri is great here).
  • 1/2 teaspoon turmeric powder.
  • 1 teaspoon ground cumin.
  • 1 teaspoon ground coriander.
  • 1/2 teaspoon garam masala.
  • 1 cup tomato purée (from canned crushed tomatoes or fresh blended tomatoes).
  • 1/2 cup water.
  • 1/4 cup raw cashews (soaked in warm water for 15-20 minutes, then drained, for an extra creamy texture). This is my secret to that velvety mouthfeel!
  • 1 teaspoon sugar (or to taste, to balance the acidity of the tomatoes).
  • Salt to taste.
• For Finishing and Garnish:
  • 1/2 cup heavy cream (or cooking cream).
  • 2 tablespoons unsalted butter, cold and cubed.
  • 1 teaspoon dried fenugreek leaves (kasoori methi), gently crushed between your palms. This ingredient is non-negotiable for authentic flavor, trust me!
  • Fresh cilantro, chopped, for garnish.
• Optional Serve-With:
  • Basmati rice.
  • Naan bread or roti.
  • A dollop of extra cream or yogurt.

Marinating the Chicken (The Foundation of Flavor)

1. Prepare the Chicken: First things first, let’s get our chicken ready. Take your boneless, skinless chicken thighs or breasts and cut them into uniform 1-inch cubes. Uniformity is key here for even cooking. I always pat the chicken dry with a paper towel beforehand; this helps the marinade adhere better and allows for a better sear later.
2. Mix the Marinade: In a large mixing bowl, combine all the ingredients for the chicken marinade: the plain yogurt, ginger paste, garlic paste, red chili powder, turmeric powder, garam masala, salt, and lemon juice. Give it a good whisk until everything is well incorporated and you have a smooth, vibrant paste. The lemon juice tenderizes the chicken while the spices infuse deep flavor.
3. Marinate the Chicken: Add your cubed chicken to the marinade bowl. Using your hands (gloves are optional but recommended for cleanliness and preventing turmeric-stained fingers!), toss the chicken thoroughly, ensuring every piece is completely coated. This step is crucial for achieving tender, flavorful chicken in your Quick Easy Homemade Butter Chicken Recipe. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, but ideally, for 2-4 hours. If you have the time, an overnight marination will truly elevate the flavors to another level. The longer it marinates, the more tender and aromatic your chicken will be.

Preparing the Aromatic Butter Chicken Sauce Base

4. Sauté Aromatics (Part 1): Heat the 2 tablespoons of unsalted butter and 1 tablespoon of neutral oil in a large, heavy-bottomed pot or Dutch oven over medium heat. The combination of butter and oil prevents the butter from burning too quickly and adds depth of flavor. Once the butter has melted and the oil is shimmering, add the finely chopped yellow onion. Sauté the onion, stirring frequently, for about 8-10 minutes, or until it becomes translucent and beautifully softened. You want it to be very tender and sweet, almost caramelized, but not browned. This forms the sweet foundation of our sauce.
5. Sauté Aromatics (Part 2): Now, add the ginger paste and garlic paste to the softened onions. Continue to cook for another 1-2 minutes, stirring constantly, until you can really smell their fragrant aroma. Be careful not to burn the garlic, as it can turn bitter very quickly.
6. Introduce the Spices: Reduce the heat to low-medium. Add the red chili powder, turmeric powder, ground cumin, ground coriander, and garam masala to the pot. Stir well and cook for just 30-60 seconds, stirring continuously. This step, known as “blooming” the spices, intensifies their flavor and releases their essential oils. Be mindful not to let them burn, as burnt spices will ruin the taste of your sauce. If the mixture seems too dry, you can add a tiny splash of water to prevent sticking.
7. Add Tomatoes and Cashews: Pour in the tomato purée. If you’re using canned crushed tomatoes, give them a quick blend or mash to ensure a smoother texture. Add the water and the drained, soaked cashews. Stir everything together thoroughly. The cashews are vital here; they contribute to the sauce’s signature richness and thickness, giving it that luxurious, creamy texture we all love in a Quick Easy Homemade Butter Chicken.
8. Simmer and Cool: Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for at least 15-20 minutes, stirring occasionally. This allows the flavors to meld beautifully and the tomatoes to cook down, losing their raw edge. You’ll notice the sauce will thicken and the oil will start to separate and rise to the top – these are good signs! Once cooked, remove the pot from the heat and allow the sauce base to cool down slightly, for about 10-15 minutes, before proceeding to the next step. It’s important not to blend hot liquids in most blenders without proper ventilation, so a slight cool-down is a safety measure.

Cooking the Chicken and Blending the Sauce

9. Cook the Marinated Chicken: While the sauce base is cooling, it’s time to cook our marinated chicken. Heat a separate large skillet or frying pan over medium-high heat. You can add a tablespoon of oil or butter if your pan isn’t non-stick. Once hot, add the marinated chicken pieces in a single layer, making sure not to overcrowd the pan. You might need to do this in batches to avoid steaming the chicken instead of searing it. Cook for about 3-4 minutes per side, until the chicken is beautifully browned and lightly charred in places. It doesn’t need to be cooked through at this stage, as it will finish cooking in the sauce. Remove the seared chicken from the pan and set aside. The browning adds incredible depth of flavor to the final dish!
10. Blend the Sauce Base: Carefully transfer the slightly cooled sauce base from the pot into a high-speed blender. Blend until the sauce is incredibly smooth and creamy. This might take 2-3 minutes, depending on your blender. You want absolutely no cashew lumps or onion pieces visible. For an extra-velvety texture, you can pass the blended sauce through a fine-mesh sieve using the back of a spoon to push it through. This step is optional but highly recommended if you desire a truly restaurant-quality, silky smooth gravy for your Quick Easy Homemade Butter Chicken. Return the smooth sauce to the same pot you cooked it in (after a quick rinse, if needed).

Finishing Touches: Bringing it All Together for the Best Butter Chicken

11. Combine and Simmer: Place the pot with the blended sauce back on medium-low heat. Add the seared chicken pieces to the sauce. Stir gently to combine, ensuring all the chicken is submerged in the rich, fragrant sauce. Bring the sauce to a gentle simmer. Cover the pot and let it cook for another 10-15 minutes, or until the chicken is fully cooked through and incredibly tender. The chicken will absorb more of that wonderful butter chicken flavor during this simmer.

    Checking for Doneness:

    You can test a piece of chicken to ensure it’s cooked through. It should be white and opaque in the center, and tender to the bite. Avoid overcooking the chicken, as it can become dry.

12. Add Cream and Butter: Once the chicken is cooked, reduce the heat to its lowest setting. Pour in the heavy cream and stir it in gently. Then, add the cold, cubed unsalted butter, piece by piece, allowing each cube to melt into the sauce before adding the next. Stir continuously until all the butter has melted and is fully incorporated. This process, known as “monté au beurre,” gives the sauce an incredible richness, glossiness, and a truly luxurious mouthfeel that is characteristic of an authentic Butter Chicken. Remember not to boil the sauce after adding the cream, as it can curdle.
13. Final Adjustments and Kasoori Methi: Now, it’s time for the magic ingredient: kasoori methi (dried fenugreek leaves). Take the kasoori methi and crush it between your palms directly over the pot. This releases its unique, slightly bitter, yet aromatic flavor which is absolutely essential for the classic butter chicken taste. Stir it in. Taste the sauce and adjust for salt and sugar if needed. Sometimes, a pinch more sugar helps balance the acidity, and a little more salt can bring all the flavors forward. You are looking for a perfect balance of sweet, tangy, and savory, with a hint of spice. This is where you can truly make this Quick Easy Homemade Butter Chicken Recipe your own!

    Consistency Check:

    If the sauce is too thick for your liking, you can add a splash of warm water or milk until it reaches your desired consistency. If it’s too thin, let it simmer gently uncovered for a few more minutes to reduce slightly, but be careful not to over-reduce after adding cream.

Serving Your Quick Easy Homemade Butter Chicken

14. Garnish and Serve: Your delicious Quick Easy Homemade Butter Chicken is now ready to be served! Ladle generous portions into bowls. Garnish generously with fresh chopped cilantro. For an extra touch of elegance and richness, you can drizzle a tiny bit more heavy cream or a small dollop of fresh butter on top just before serving.

    My Favorite Way to Serve:

    I love serving this vibrant dish with fluffy basmati rice, which perfectly soaks up the rich sauce. Warm naan bread or garlic naan is also an absolute must for scooping up every last drop of that incredible gravy. Sometimes, I even add a wedge of lemon on the side for those who enjoy an extra zesty kick. Enjoy the fruits of your labor!

Conclusion:

And there you have it, my friends! We’ve reached the delicious culmination of our culinary journey with what I genuinely believe is not just a recipe, but an experience. This dish, with its unparalleled depth of flavor and creamy, aromatic sauce, truly stands out as a triumph in home cooking. I’ve seen firsthand the look of pure delight on faces when they take their first bite of this homemade marvel, and that’s precisely why I firmly believe this isn’t just another recipe; it’s

the Quick Easy Homemade Butter Chicken Recipe you’ve been searching for, promising restaurant-quality taste without the fuss.

It’s that magical combination of tender chicken, a rich tomato base, and just the right hint of spice that makes it utterly irresistible and a must-try for anyone who appreciates truly magnificent Indian cuisine.

What makes this particular recipe so special, beyond its incredible taste, is its accessibility. Many shy away from preparing Indian dishes at home, intimidated by long ingredient lists or complex techniques. But with this guide, you’ve discovered that creating a truly authentic and incredibly flavorful Butter Chicken is well within reach, even for novice cooks. It’s a dish that transforms a regular weeknight meal into an extraordinary dining event, making every mouthful a moment to savor. Imagine the aroma filling your kitchen, the vibrant colors on your plate, and the comforting warmth of each spoonful – it’s a sensory delight that simply cannot be replicated by store-bought alternatives. Trust me when I say, once you taste your own creation, you’ll never look back.

Serving Suggestions to Elevate Your Meal:

To truly complete your Butter Chicken feast, consider pairing it with a few traditional accompaniments. Fluffy basmati rice, with its delicate aroma, is a classic choice, soaking up every last drop of that glorious sauce. But don’t stop there! Warm, pillowy naan bread, perfect for scooping, is practically non-negotiable in my book. You can even try a garlic naan for an extra layer of flavor. For a lighter touch, jasmine rice or even a serving of quinoa would work wonderfully. And for those looking to cut down on carbs, cauliflower rice makes an excellent substitute, allowing the Butter Chicken to remain the star of the show. Don’t forget the fresh garnishes: a generous sprinkle of chopped fresh cilantro adds a burst of vibrant color and an herbaceous counterpoint to the richness. A dollop of plain Greek yogurt or a swirl of fresh cream can also provide a beautiful visual and a delightful cooling element, especially if you’ve decided to amp up the spice.

Unleash Your Inner Chef: Variations to Explore!

One of the joys of cooking is the freedom to customize, and this Butter Chicken recipe is incredibly adaptable. Feel free to experiment! If you’re not a fan of chicken, or simply want to try something different, this sauce works beautifully with other proteins. Consider substituting the chicken with paneer (Indian cottage cheese) for a vegetarian delight, or even firm tofu for a vegan option – just ensure the tofu is well-pressed and perhaps pan-fried before adding to the sauce. Lamb also makes a surprisingly delicious alternative, slow-cooked until fork-tender. If you enjoy a bit more heat, don’t hesitate to add an extra green chili or a pinch more cayenne pepper to the sauce. For those who love a richer consistency, a tablespoon of cashew paste blended into the sauce can add an extra layer of creaminess and nuttiness. You could also incorporate some vegetables like peas, spinach, or bell peppers towards the end of the cooking process for added texture and nutrients. The possibilities are truly endless, allowing you to tailor this incredible dish to your personal taste preferences every single time.

So, what are you waiting for? This is your invitation, a gentle nudge to dive into your kitchen this week and recreate this magic. Don’t let the simplicity of the steps fool you; the resulting flavor is anything but simple. I promise you, the aroma alone will be enough to make your family or guests gather around, anticipating the deliciousness to come. It’s a dish that brings people together, sparks conversation, and creates lasting food memories. I am so incredibly confident that you will fall in love with this recipe, just as I have. Once you’ve cooked it, savored it, and perhaps even put your own unique spin on it, please, please share your experience with me! I absolutely adore hearing about your culinary adventures. Leave a comment below, tell me what you loved, what variations you tried, and how your Butter Chicken turned out. Your feedback and stories inspire me and our whole community of home cooks. Happy cooking, everyone!

Quick Easy Homemade Butter Chicken

Imagine succulent pieces of chicken swimming in a velvety, spiced tomato-cream sauce, all made right in your kitchen with surprising simplicity. This iconic dish, known globally as Murgh Makhani, traces its delicious origins to the kitchens of Delhi, India, in the 1950s, quickly becoming a beloved staple of Indian cuisine and a worldwide favorite.

Prep Time
30 Minutes

Cook Time
1 Hours

Total Time
30 Minutes

Servings
4 servings

Ingredients

• 1 ½ pounds skinless boneless chicken thighs, cut into bite-sized chunks
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon sweet paprika
• ½ teaspoon curry powder
• 1 tablespoon Greek yogurt
• 3 tablespoons vegetable oil
• 3 tablespoons butter, divided
• 6 garlic cloves, minced
• 1 medium onion, diced
• 1 15-ounce can tomato sauce
• 1 teaspoon sugar
• 1 teaspoon salt, adjust to taste
• ½ teaspoon black pepper
• 2 cups heavy cream

Instructions

1. Step 1
   Combine chicken, 1 tsp salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Marinate for at least 30 minutes, or up to 4 hours.
2. Step 2
   Heat vegetable oil and 1.5 tbsp butter in a large pot over medium heat. Sauté diced onion until softened (8-10 min), then add minced garlic and cook 1-2 minutes until fragrant.
3. Step 3
   Stir in tomato sauce, sugar, 1 tsp salt (adjust to taste), and black pepper. Bring the mixture to a gentle simmer, then reduce heat, cover, and cook for 15-20 minutes, stirring occasionally.
4. Step 4
   While the sauce simmers, sear the marinated chicken in a separate large skillet over medium-high heat until beautifully browned on all sides, about 3-4 minutes per side. You may need to do this in batches. Set the seared chicken aside.
5. Step 5
   Carefully transfer the slightly cooled sauce base from the pot to a high-speed blender. Blend until the sauce is incredibly smooth and creamy. Return the smooth sauce to the same pot.
6. Step 6
   Place the pot with the blended sauce back on medium-low heat. Add the seared chicken pieces to the sauce. Simmer covered for another 10-15 minutes, or until the chicken is fully cooked through and tender.
7. Step 7
   Reduce the heat to its lowest setting. Pour in the heavy cream and stir gently. Then, add the remaining 1.5 tbsp cold butter, piece by piece, allowing each cube to melt and fully incorporate. Do not boil the sauce after adding the cream.
8. Step 8
   Taste the sauce and adjust for salt and sugar if needed to achieve a perfect balance. Garnish generously with fresh chopped cilantro (optional) and serve your delicious Quick Easy Homemade Butter Chicken hot with basmati rice or naan bread.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.