Quick & Easy Butter Chicken – Creamy Homemade Recipe

Introduction

This Quick & Easy Butter Chicken brings together everything you crave in a cozy Indian-inspired dinner — tender chicken, a rich and creamy tomato-based sauce, and warm spices that make every bite unforgettable. Often called “murgh makhani” in India, butter chicken is beloved for its silky texture, mild heat, and perfectly balanced flavor.

This version is simplified for home cooking without losing the essence of the classic dish. Whether you’re craving comfort food, need a flavorful dinner in under 40 minutes, or want a dish that pairs effortlessly with rice or naan, this recipe delivers — every time.

Ingredients Overview

Butter chicken gets its signature taste from a mix of pantry spices, tomato sauce, cream, and just the right cooking method for juicy chicken. Here’s what each component adds:

For the Chicken:

• Boneless, Skinless Chicken Thighs: Juicier and more flavorful than breast, but chicken breast works if preferred.

• Yogurt (optional marinade): Helps tenderize and adds subtle tang. Even 15 minutes helps.

• Ginger & Garlic: Essential aromatics.

• Garam Masala, Turmeric, Paprika, Cumin: The backbone of butter chicken flavor.

• Salt & Lemon Juice: Enhances and balances flavor.

For the Sauce:

• Butter: Adds richness and depth. Use ghee for traditional flavor.

• Onion: Sautéed until soft and sweet — forms the sauce base.

• Garlic & Ginger: For warmth and complexity.

• Tomato Puree or Crushed Tomatoes: The tangy, slightly sweet body of the sauce.

• Heavy Cream or Coconut Milk: Creaminess that defines butter chicken.

• Sugar (optional): Balances acidity from tomatoes.

Optional Garnishes:

• Fresh Cilantro: For brightness.

• Extra butter or ghee: A drizzle for richness.

• Chili powder or cayenne: For heat lovers.

Step-by-Step Instructions

1. Marinate the Chicken (Optional but Recommended)

• In a bowl, combine:

  • 1 lb chicken thighs (cut into bite-size pieces)

  • ¼ cup plain yogurt

  • 1 tsp lemon juice

  • 1 tsp grated ginger

  • 1 tsp minced garlic

  • 1 tsp garam masala

  • ½ tsp turmeric

  • ½ tsp paprika

  • Salt to taste

• Let sit for 15–30 minutes (or up to overnight in the fridge for deeper flavor).

2. Sear the Chicken

• Heat 1 tablespoon butter (or oil) in a large skillet over medium-high heat.

• Add the marinated chicken and cook 5–6 minutes, stirring occasionally, until browned but not fully cooked through.

• Transfer to a plate and set aside.

3. Make the Sauce

• In the same pan, melt 2 tablespoons butter.

• Add 1 small diced onion. Sauté 4–5 minutes until soft and golden.

• Stir in:

  • 1 tablespoon grated ginger

  • 2 cloves garlic, minced

  • 1 tsp garam masala

  • ½ tsp cumin

  • ½ tsp paprika

• Sauté 1–2 minutes until fragrant.

4. Add Tomatoes and Simmer

• Stir in 1 cup tomato puree or crushed tomatoes.

• Add ½ teaspoon salt and a pinch of sugar.

• Simmer uncovered for 8–10 minutes, stirring occasionally, until thickened and slightly darkened.

5. Finish the Sauce

• Add ¾ cup heavy cream (or coconut milk for dairy-free).

• Return chicken and juices to the pan.

• Simmer for another 8–10 minutes until chicken is fully cooked and sauce is velvety.

Optional: Add 1 tablespoon butter at the end for richness.

6. Serve

• Garnish with chopped cilantro and serve hot with:

  • Steamed basmati rice

  • Garlic naan

  • Roti or parathas

  • Cucumber raita or simple salad on the side

Tips, Variations & Substitutions

Tips:

• Use thighs for best flavor and texture — they stay juicy during simmering.

• Don’t rush the tomato simmer — it deepens the sauce’s sweetness and reduces acidity.

• Balance the flavors — taste at the end and adjust salt, sugar, or spice as needed.

Variations:

• Spicy Version: Add ½ tsp cayenne or chili powder.

• Butter Paneer: Substitute chicken with paneer cubes for a vegetarian twist.

• Butter Chickpeas: Use canned chickpeas for a plant-based version.

Substitutions:

• Coconut Milk: For dairy-free creaminess.

• Ghee instead of Butter: For authentic flavor and aroma.

• Cashew Cream: For a rich, plant-based alternative to cream.

Serving Ideas & Occasions

This butter chicken is perfect for:

• Weeknight comfort dinners

• Weekend entertaining

• Meal prep (it tastes even better the next day)

Serve with:

• Warm naan or paratha to scoop up the sauce

• Fragrant basmati rice or jeera rice

• Cucumber raita or mint chutney for cooling contrast

• Roasted vegetables or a simple Indian salad

It’s a dish that’s hearty, comforting, and crowd-pleasing — perfect any time you’re craving something flavorful but easy.

Nutritional & Health Notes

Butter chicken is rich and satisfying but can be easily lightened:

• Use coconut milk or half-and-half for a lighter sauce.

• Add steamed spinach or kale for extra greens.

• Pair with cauliflower rice for a lower-carb option.

High in protein, naturally gluten-free, and adaptable for dairy-free diets, it’s a surprisingly flexible dish that feels indulgent while fitting many needs.

FAQs

Q1: Can I make butter chicken without cream?

A1: Yes! Use coconut milk, cashew cream, or even plain Greek yogurt (added off heat) for a creamy finish without heavy cream.

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Q2: What’s the difference between butter chicken and tikka masala?

A2: Both are creamy tomato-based dishes, but butter chicken is richer and milder, often made with more butter and cream. Tikka masala usually has bolder spice and less cream.

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Q3: Can I make this ahead?

A3: Absolutely. Butter chicken tastes even better the next day as the flavors deepen. Store in the fridge for up to 4 days.

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Q4: Can I freeze butter chicken?

A4: Yes. Cool completely, transfer to airtight containers, and freeze for up to 2 months. Thaw overnight in the fridge and reheat gently.

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Q5: Can I use chicken breast?

A5: Yes. Slice into thin strips and don’t overcook to avoid dryness.

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Q6: Is butter chicken spicy?

A6: Not traditionally. It’s more rich and warming than hot. Adjust spice level with cayenne or chili powder to taste.

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Q7: Can I make this in the Instant Pot?

A7: Yes. Sauté the aromatics first, add marinated chicken and sauce, and pressure cook for 8 minutes. Stir in cream after pressure release.

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