Flavorful Butter Chicken Made Easy – A Comforting Homemade Favorite

Quick & Easy Homemade Butter Chicken in 30 Minutes – A Flavorful Indian Delight

Butter chicken is one of those iconic dishes that manages to be both indulgent and comforting, bold yet easy to love. This quick and easy homemade butter chicken recipe brings all the signature flavors of classic Indian cuisine into your kitchen in just 30 minutes. Creamy, spiced, and deeply satisfying, it’s the kind of meal that tastes like it took hours but comes together in a snap.

Rich tomato gravy infused with warm spices clings to tender pieces of chicken, all mellowed with a touch of cream and butter. It’s aromatic, slightly smoky, and bursting with just the right balance of heat and sweetness. Whether you’re new to Indian cooking or a longtime fan, this simplified version lets you enjoy restaurant-quality butter chicken without fuss or complexity.

Ideal for weeknights, this dish skips any marinating or hard-to-find ingredients. The magic comes from toasting the spices just enough to bloom their fragrance and using pantry staples to build a luscious, flavorful sauce that’s ready to serve over rice or with warm naan in no time.

Ingredients Overview

Every component of this butter chicken contributes to its silky texture and rich, rounded flavor. Here’s a closer look at what you’ll need and why each element matters:

Chicken Thighs or Breasts – Boneless, skinless chicken thighs are preferred for their tenderness and juiciness, but chicken breasts work well if cut into smaller pieces and not overcooked.

Butter – True to its name, butter is key here. It provides a smooth richness and slightly nutty base to the sauce. Use unsalted butter so you can control the salt levels.

Onion – A finely diced onion forms the aromatic base. As it softens and caramelizes, it adds depth and sweetness.

Garlic and Ginger – These fresh ingredients are essential to Indian flavor. Garlic adds boldness, while ginger contributes a subtle warmth and complexity.

Tomato Purée or Crushed Tomatoes – The foundation of the sauce, offering acidity and color. Choose a smooth purée for a velvety texture, or crushed tomatoes for a slightly chunkier sauce.

Heavy Cream – Cream balances the acidity of the tomatoes and cools the spice. For a lighter option, use half-and-half or coconut milk.

Garam Masala – This classic Indian spice blend gives butter chicken its distinctive taste. It includes cinnamon, cloves, cardamom, and more, creating warmth and complexity.

Cumin and Paprika – Cumin adds an earthy note, while paprika gives a gentle heat and color. Smoked paprika can add a slightly charred flavor.

Cayenne Pepper (Optional) – For those who like it spicy, a pinch of cayenne brings gentle heat. Adjust to taste.

Salt and Pepper – Simple seasonings that round out the dish.

Fresh Cilantro (for garnish) – Adds brightness and contrast to the rich sauce.

Oil (neutral, like canola or sunflower) – Used for sautéing the chicken and aromatics before the butter is added.

Step-by-Step Instructions

1. Prepare the Chicken:
   Cut 1½ pounds of boneless, skinless chicken thighs (or breasts) into bite-sized pieces. Season lightly with salt and pepper.
2. Cook the Chicken:
   Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken and cook for 5–6 minutes until browned and just cooked through. Remove and set aside.
3. Start the Sauce Base:
   In the same skillet, reduce heat to medium. Add 2 tablespoons of butter and let it melt. Add 1 finely diced onion and cook for 3–4 minutes until soft and golden.
4. Add Garlic and Ginger:
   Stir in 3 minced garlic cloves and 1 tablespoon of grated fresh ginger. Cook for 30 seconds until fragrant.
5. Toast the Spices:
   Sprinkle in 1½ teaspoons garam masala, 1 teaspoon cumin, 1 teaspoon paprika, and a pinch of cayenne if using. Stir constantly for 30 seconds to release the aromas.
6. Simmer the Tomato Base:
   Add 1½ cups of tomato purée and stir to combine. Simmer uncovered for 5 minutes, letting it reduce and thicken slightly.
7. Finish the Sauce:
   Lower the heat and stir in ¾ cup of heavy cream. Simmer for another 3–4 minutes until the sauce is rich and velvety. Season with salt to taste.
8. Return Chicken to Pan:
   Add the cooked chicken back to the skillet and stir to coat in the sauce. Simmer for 5 minutes until heated through.
9. Garnish and Serve:
   Stir in 1 tablespoon of butter for extra richness. Garnish with fresh chopped cilantro. Serve hot over basmati rice or with naan.

Avoid These Common Mistakes:
Don’t overcook the chicken—just a quick sear is enough, as it’ll finish in the sauce. Be sure to simmer the tomato base well before adding cream to avoid curdling. Always toast your spices briefly to release their full aroma.

Tips, Variations & Substitutions

Lighter Version: Swap the heavy cream for coconut milk or Greek yogurt. The flavor will shift slightly, but still be delicious.

Make it Vegetarian: Use paneer (Indian cheese) or tofu in place of chicken. Chickpeas are another protein-rich option.

Dairy-Free: Use oil instead of butter and coconut cream instead of heavy cream. The result is slightly tropical but still rich and satisfying.

Bulk Up with Veggies: Stir in sautéed spinach, peas, or roasted cauliflower for added nutrition and texture.

Meal Prep Tip: This dish keeps well and tastes even better the next day. Store leftovers in the fridge for up to 4 days or freeze for a quick dinner later.

Serving Ideas & Occasions

Butter chicken is incredibly versatile. It pairs beautifully with:

• Steamed basmati rice or jeera (cumin) rice
• Warm naan or roti
• A crisp cucumber salad or raita
• Mango chutney or pickled onions on the side

It’s perfect for cozy dinners, casual gatherings, or when you want to impress guests with minimal effort. Serve it in a big bowl family-style or portion into meal prep containers for the week.

Nutritional & Health Notes

This butter chicken delivers protein-rich chicken with a moderate amount of fat from cream and butter. You can make simple adjustments to suit your dietary needs:

• Use lean chicken breast for a lower fat version
• Substitute coconut milk for dairy-free diets
• Add more vegetables to increase fiber

Thanks to its rich flavor, you don’t need large portions to feel satisfied. When paired with rice and vegetables, it forms a well-rounded meal.

FAQs

1. Can I use chicken breast instead of thighs?
Yes. Chicken breast is leaner and works well as long as you don’t overcook it. Cut it into small pieces and sear just until no longer pink to keep it tender.

2. Is butter chicken the same as chicken tikka masala?
They’re similar but not identical. Butter chicken is usually creamier and milder, with a smoother tomato sauce. Tikka masala often uses grilled chicken and has a more robust spice profile.

3. Can I make butter chicken ahead of time?
Definitely. Butter chicken tastes even better after a day as the flavors develop. Store it in an airtight container in the fridge for up to 4 days or freeze for longer.

4. What’s the best rice to serve with butter chicken?
Basmati rice is the traditional and best pairing. Its long grains and aromatic flavor complement the creamy sauce perfectly. You can also serve it with jasmine rice or brown rice.

5. Can I make this dish less spicy?
Absolutely. Just omit the cayenne pepper and use sweet paprika. The garam masala provides warmth without intense heat, so it’s easy to adjust for milder palates.

6. How do I get a thicker sauce?
Let the tomato purée reduce before adding cream, and simmer uncovered to thicken. You can also blend the sauce for a silkier finish before returning the chicken.

7. What cream substitutes work well?
Coconut milk or coconut cream is the best non-dairy substitute. For a lighter option, use half-and-half or unsweetened evaporated milk. Greek yogurt works too, but add it slowly off the heat to prevent curdling.

Print