Quick & Easy Homemade Butter Chicken Recipe – Creamy, Comforting, and Better Than Takeout

Introduction

This Quick & Easy Homemade Butter Chicken delivers all the rich, buttery flavor of your favorite Indian takeout in a simple, weeknight-friendly recipe. Also known as murgh makhani, butter chicken is a beloved North Indian dish made with tender chicken simmered in a mildly spiced, tomato-based cream sauce that’s smooth, savory, and deeply satisfying.

With a few pantry staples and about 30 minutes, you can bring this restaurant-style comfort food to your own kitchen — no marinating required. It’s the perfect combination of creamy, tangy, and mildly spiced, making it a hit with kids and adults alike.

Ingredients Overview

Every ingredient in this butter chicken recipe plays a key role in building the layers of flavor and silky texture that make it so crave-worthy.

Chicken

• Boneless Skinless Chicken Thighs: Juicy and flavorful, thighs stay tender even after simmering.
• Chicken Breast: Leaner and still works well, but watch the cooking time to prevent dryness.

Yogurt or Cream

• Heavy Cream: Adds richness and smooth texture.
• Greek Yogurt: A lighter option that adds creaminess and tang.

Tomato Base

• Tomato Puree or Crushed Tomatoes: Forms the core of the sauce — tangy and slightly sweet.
• Tomato Paste (optional): Intensifies the umami and depth.

Aromatics

• Garlic & Ginger: A must for authentic flavor. Use fresh or jarred.
• Onion: Adds sweetness and body to the sauce.

Butter

• Unsalted Butter: Provides richness and that signature velvety finish. Adds depth and softens the spices.

Spices

• Garam Masala: A warming Indian spice blend essential to butter chicken.
• Cumin, Coriander, Turmeric: Layered spice flavor without overwhelming heat.
• Chili Powder or Cayenne: Adjust based on spice preference.
• Paprika: Adds color and smokiness.

Substitutions:

• Dairy-Free: Use coconut cream and vegan butter for a plant-based version.
• Low-Carb: Skip the rice or naan and serve with cauliflower rice.
• Vegetarian: Sub in tofu or chickpeas.

Step-by-Step Instructions

1. Sear the Chicken

• Cut 1½ lbs of boneless, skinless chicken thighs into bite-sized pieces.
• Season lightly with salt, pepper, and 1 tsp paprika.
• Heat 1 tbsp oil in a large skillet over medium-high heat.
• Sear chicken in batches (3–4 minutes per side) until golden. Set aside.

2. Sauté the Aromatics

• In the same pan, melt 2 tbsp butter.
• Add 1 diced onion and cook until soft and translucent, about 5 minutes.
• Stir in 3 cloves minced garlic and 1 tbsp grated ginger; sauté 1–2 minutes.

3. Add Spices and Tomatoes

• Stir in:
  • 1½ tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric
  • 1 tsp paprika
  • 1/4 tsp cayenne (optional)
• Cook spices for 1 minute until fragrant.
• Add 1 can (15 oz) crushed tomatoes or tomato puree.
• Simmer 5–7 minutes, stirring often, until thickened and rich.

4. Blend and Simmer

• For a smooth sauce, blend it using an immersion blender or in a blender (optional but authentic).
• Return the sauce to the pan and stir in:
  • 1/2 cup heavy cream (or Greek yogurt)
  • 1 tbsp tomato paste (for extra richness)
  • 1 tbsp sugar (optional, balances acidity)

5. Return Chicken to Pan

• Add the cooked chicken back to the sauce.
• Simmer for 10–12 minutes until chicken is tender and infused with flavor.

6. Finish with Butter

• Stir in 2 more tbsp butter just before serving for that silky finish.
• Garnish with chopped cilantro and an extra drizzle of cream if desired.

Pro Tips:

• Don’t skip toasting the spices — this builds essential depth.
• Use full-fat yogurt or cream for best results.
• Adjust spice to your heat tolerance — butter chicken is traditionally mild.

Tips, Variations & Substitutions

• Marinate (Optional): If you have extra time, marinate chicken in yogurt, garlic, and spices for 1 hour to enhance tenderness.
• Make It Spicier: Add more cayenne, chili powder, or green chilies to the sauce.
• Make It Vegan: Use tofu, coconut cream, and plant-based butter.
• Smooth Sauce Trick: Blend the sauce for a silkier texture — the key to restaurant-style butter chicken.
• Use Leftovers: Great for wraps, grain bowls, or spooned over roasted vegetables.

Serving Ideas & Occasions

Butter chicken pairs beautifully with:

• Steamed Basmati Rice or Brown Rice
• Warm Naan or Roti
• Cauliflower Rice (for low-carb option)
• Roasted Veggies or Green Beans
• Cucumber Raita or a Simple Side Salad

Perfect for:

• Cozy family dinners
• Hosting a casual dinner party
• Meal prep — reheats like a dream
• Freezer meals for busy weeks

Nutritional & Health Notes

This recipe is packed with:

• High-Quality Protein from chicken
• Healthy Fats from butter and cream
• Immune-Boosting Spices like turmeric and garlic
• Gluten-Free naturally

Lighten It Up:

• Use Greek yogurt instead of cream
• Swap some of the butter for olive oil
• Serve with cauliflower rice or a green salad

Estimated Per Serving (without rice):

• Calories: ~380
• Protein: ~32g
• Carbs: ~8g
• Fat: ~25g
• Fiber: ~2g

FAQs

Q1: Can I make butter chicken ahead of time?
A1: Yes! In fact, it tastes even better the next day. Store in the fridge for up to 4 days.

Q2: Can I freeze butter chicken?
A2: Absolutely. Let it cool, then freeze in an airtight container for up to 2 months. Thaw and reheat gently on the stove.

Q3: What’s the best cut of chicken to use?
A3: Chicken thighs are ideal for tenderness and flavor, but breasts also work if cooked properly.

Q4: How spicy is butter chicken?
A4: Traditionally, it’s mild. You can control the spice level by adjusting the cayenne or chili powder.

Q5: Can I make it dairy-free?
A5: Yes. Use coconut cream and vegan butter. The flavor will be slightly different but still delicious.

Q6: Why is butter chicken orange?
A6: The color comes from tomatoes, turmeric, paprika, and cream — all natural, no food coloring needed.

Q7: Can I use store-bought butter chicken sauce?
A7: You can, but homemade is fresher, customizable, and avoids preservatives.

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