Quick and Easy Homemade Butter Chicken is a delightful marriage of tender chicken, rich spices, and creamy sauce that transports your taste buds straight to the heart of India. Perfect for weeknight dinners or impressing guests at a casual gathering, this dish is beloved for its comforting flavors and satisfying texture. I’ve whipped it up countless times, enjoying the ease and aromatic experience it brings to my kitchen. Plus, this recipe is a breeze even for those new to cooking, making it a staple in many households.
Why you’ll love this dish
If you’re searching for a quick, flavorful meal that pleases kids and adults alike, look no further than this Homemade Butter Chicken. It’s budget-friendly, and most importantly, it’s a fantastic way to explore Indian cuisine without the fuss of a complicated recipe. You can have a restaurant-quality dish on your table in under an hour! Whether you’re preparing a cozy family dinner or a casual get-together with friends, this recipe is a crowd-pleaser and brings a taste of adventure right to your dining room.
“I made this butter chicken for my family, and it was a huge hit! The flavors were incredible, and they couldn’t believe I made it so quickly!” – Happy Home Cook
How this recipe comes together
Cooking this Quick & Easy Homemade Butter Chicken is a straightforward process, broken down into easy steps. You’ll start by marinating the chicken to infuse it with flavor, then you’ll cook it up in a savory blend of spices and creamy goodness. With a few simple ingredients and minimal prep, you’ll be ready to savor a deliciously comforting meal.
- Marinate the Chicken
- Cook the Chicken
- Prepare the Sauce Base
- Build the Sauce
- Season and Simmer
- Finish with Butter
- Serve and Enjoy
Ingredients
To create this rich dish, gather the following 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
- ½ teaspoon cayenne pepper (optional for heat)
- 1 teaspoon garam masala
- ½ teaspoon curry powder
- ¼ cup freshly chopped parsley (optional, for garnish)
- Naan bread
- Steamed rice
Feel free to substitute Greek yogurt with sour cream or coconut milk for a dairy-free option.
Step-by-step instructions
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Marinate the Chicken: In a bowl, mix the chicken with salt, garlic powder, paprika, curry powder, and Greek yogurt. Allow it to marinate for at least 15 minutes.
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Cook the Chicken: In a large skillet, heat the vegetable oil over medium-high heat. Add the marinated chicken and cook until golden brown and cooked through, about 7-10 minutes. Remove and set aside.
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Prepare the Sauce Base: In the same skillet, reduce the heat to medium and add butter. Once melted, sauté the minced garlic and diced onion until soft and fragrant.
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Build the Sauce: Pour in the tomato sauce, sugar, 1 teaspoon salt, and black pepper. Stir well to combine.
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Season and Simmer: Add the heavy cream, cayenne pepper (if using), garam masala, and additional curry powder. Stir until the sauce is rich and creamy. Add the chicken back into the skillet and let the mixture simmer for 10 minutes, ensuring it’s heated through.
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Finish with Butter: Stir in the remaining butter for that silky finish.
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Serve and Enjoy: Garnish with chopped parsley and serve with warm naan bread or steamed rice. Dig in!
Best ways to enjoy it
To create an inviting dinner experience, serve your butter chicken with fluffy steamed rice or warm naan bread to soak up every drop of that luscious sauce. Pair it with a side of sautéed vegetables or a fresh cucumber salad for a refreshing touch. For a complete meal, a mango chutney brings a delightful sweetness that complements the spices perfectly.
Keeping leftovers fresh
Should you have any leftovers (which is unlikely!), you can store your butter chicken in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stovetop over low heat to prevent the chicken from becoming rubbery.
If you find yourself with more than you can eat, consider freezing portions for later. Just let it cool completely before transferring to freezer-safe containers, and it will keep well for up to 3 months. Thaw in the fridge before reheating for the best results.
Helpful cooking tips
- Marination is Key: Marinating your chicken longer, even overnight, elevates the flavor profile.
- Adjust the Heat: If you prefer milder flavors, skip the cayenne pepper.
- Use Fresh Ingredients: Fresh garlic and herbs make a big difference in taste.
- Don’t Rush: Allowing the sauce to simmer is essential for developing those deep, rich flavors.
Creative twists
Want to customize your butter chicken? Here are some fun variations to consider:
- Add Vegetables: Include spinach or peas for added nutrients and color.
- Try Different Proteins: Substitute chicken with shrimp or paneer for a vegetarian-friendly option.
- Spice It Up: Experiment with different spice blends or add chili for extra heat.
Your questions answered
What is the preparation time for this recipe?
Preparation typically takes about 15-20 minutes, while cooking adds another 25-30 minutes.
Can I substitute chicken thighs with breasts?
Absolutely! Boneless chicken breasts work well too, though they may not be quite as juicy.
How can I make it dairy-free?
Use coconut milk in place of heavy cream and diary-free yogurt for marination.
Can I store the leftover butter chicken?
Yes! Store it in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.
Now that you’ve got the full scoop on this Quick & Easy Homemade Butter Chicken, it’s time to roll up your sleeves and bring those delightful flavors to your kitchen! Enjoy the aroma and the taste of this comforting classic.
Homemade Butter Chicken
Ingredients
For Marinating the Chicken
- 1.5 pounds skinless boneless chicken thighs, cut into bite-sized chunks
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- 0.5 teaspoon curry powder
- 1 tablespoon Greek yogurt Can be substituted with sour cream or coconut milk.
For Cooking
- 3 tablespoons vegetable oil
- 3 tablespoons butter (divided) Use for cooking and finishing.
- 6 cloves garlic (minced)
- 1 medium onion (diced)
For the Sauce
- 1 15-ounce can tomato sauce
- 1 teaspoon sugar
- 1 teaspoon salt Adjust to taste.
- 0.5 teaspoon black pepper
- 2 cups heavy cream
- 0.5 teaspoon cayenne pepper (optional) For heat.
- 1 teaspoon garam masala
- 0.5 teaspoon curry powder
- 0.25 cup freshly chopped parsley (optional) For garnish.
To Serve
- Naan bread
- Steamed rice
Instructions
Preparation
- Marinate the Chicken: In a bowl, mix the chicken with salt, garlic powder, paprika, curry powder, and Greek yogurt. Allow it to marinate for at least 15 minutes.
Cooking
- Cook the Chicken: In a large skillet, heat the vegetable oil over medium-high heat. Add the marinated chicken and cook until golden brown and cooked through, about 7-10 minutes. Remove and set aside.
- Prepare the Sauce Base: In the same skillet, reduce the heat to medium and add butter. Once melted, sauté the minced garlic and diced onion until soft and fragrant.
- Build the Sauce: Pour in the tomato sauce, sugar, 1 teaspoon salt, and black pepper. Stir well to combine.
- Season and Simmer: Add the heavy cream, cayenne pepper (if using), garam masala, and additional curry powder. Stir until the sauce is rich and creamy. Add the chicken back into the skillet and let the mixture simmer for 10 minutes, ensuring it's heated through.
- Finish with Butter: Stir in the remaining butter for that silky finish.
- Serve and Enjoy: Garnish with chopped parsley and serve with warm naan bread or steamed rice. Dig in!
