Quick & Easy Homemade Butter Chicken Recipe

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Quick & Easy Homemade Butter Chicken 



Description

Butter chicken is a rich, creamy, and aromatic Indian curry featuring tender chicken pieces bathed in a mildly spiced tomato-butter sauce. This version is designed to be fast and approachable for home cooks, with simple ingredients and straightforward steps. The sauce is smooth and slightly sweet, balanced by garam masala and gentle spices. It pairs beautifully with rice, naan, or flatbread and is perfect for weeknight dinners or entertaining.

Yield

Makes: 4–6 servings

Estimated Calories

Approximately 450–550 calories per serving (varies by portion size and use of butter/cream)

Ingredients

For the Chicken Marinade

  • 1.5 lbs (about 700g) boneless skinless chicken (breast or thigh), cut into bite-sized pieces

  • 1/2 cup plain yogurt

  • 1 tablespoon lemon juice

  • 1–2 teaspoons garam masala

  • 1 teaspoon ground turmeric

  • 1 teaspoon ground cumin

  • 1 teaspoon paprika

  • 1/2 teaspoon salt

For the Sauce

  • 3 tablespoons butter

  • 1 medium onion, finely chopped

  • 3–4 garlic cloves, minced

  • 1 tablespoon ginger, grated

  • 1–2 green chilies, minced (optional for heat)

  • 1 teaspoon ground coriander

  • 1 teaspoon garam masala

  • 1/2 teaspoon chili powder (optional; less for mild)

  • 1 (14 oz / 400g) can crushed tomatoes

  • 1/2 cup heavy cream or coconut cream

  • 1 tablespoon brown sugar (optional; balances acidity)

  • Salt and pepper to taste

  • Fresh cilantro for garnish

Instructions



1. Marinate the Chicken

  1. In a bowl, combine the yogurt, lemon juice, garam masala, turmeric, cumin, paprika, and salt.

  2. Add the chicken pieces and stir until evenly coated.

  3. Cover and refrigerate for at least 30 minutes (longer is better for flavor).

2. Cook the Chicken

  1. Heat a large skillet or heavy pan over medium-high heat.

  2. Add a little oil or butter and cook the marinated chicken until browned on all sides but not fully cooked through.

  3. Remove the chicken from the pan and set aside.

3. Make the Sauce

  1. In the same pan, melt the butter over medium heat.

  2. Add the chopped onion and sauté until soft and translucent.

  3. Stir in garlic, ginger, and chilies (if using). Cook until fragrant.

  4. Add ground coriander, garam masala, and chili powder; cook for about 30 seconds.

4. Add Tomatoes

  1. Pour in the crushed tomatoes and bring to a simmer.

  2. Let the sauce cook for about 8–10 minutes until it slightly thickens and the raw tomato smell dissipates.

5. Finish the Curry

  1. Return the browned chicken to the pan and stir to coat in the sauce.

  2. Let it simmer gently for 10–12 minutes until the chicken is cooked through.

  3. Reduce the heat and stir in the heavy cream and brown sugar. Cook for another 3–5 minutes to blend the flavors.

  4. Taste and adjust salt and pepper.

Serving Suggestions

Serve hot with:

  • Steamed basmati rice

  • Warm naan, roti, or chapati

  • A side of cucumber raita or simple salad

  • A squeeze of fresh lime juice for brightness

Tips for Best Results

✅ Marinate longer (2–4 hours) for more flavorful, tender chicken.
✅ Use boneless thigh meat for juicier texture, but breast works fine.
✅ Simmer the sauce gently; rushing will prevent maximum flavor development.
✅ Add cream slowly and keep heat low to avoid splitting.
✅ Adjust spice level to your taste (less chili for mild, more for heat).

Variations



✔ Coconut Butter Chicken: Use coconut cream instead of dairy for a dairy-free alternative.
✔ Smoky Butter Chicken: Add a small pinch of smoked paprika or gently char the tomato before cooking.
✔ Extra Flavor Kick: Stir in a splash of kasuri methi (dried fenugreek leaves) at the end

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