why make this recipe
This Quick & Easy Homemade Butter Chicken Recipe delivers the rich, creamy flavors of classic butter chicken in a weeknight-friendly format. It uses simple pantry ingredients, a short marinating step, and straightforward stovetop cooking, so you can enjoy restaurant-style comfort without the fuss.
introduction
Butter chicken (murgh makhani) is beloved for its silky tomato-cream sauce and tender, spiced chicken. This version focuses on accessibility: boneless chicken thighs for juiciness, a light yogurt-based marinade, and a sauce that comes together quickly on the stove. It’s perfect for busy cooks, first-timers with Indian flavors, or anyone craving a cozy, flavorful meal.
how to make Quick & Easy Homemade Butter Chicken Recipe
This recipe breaks down into three main stages: marinate, sear, and sauce. Keep ingredients ready, follow the simple sequence below, and you’ll have a luscious dish in under an hour.
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
Directions :
- Marinate the Chicken: In a bowl combine 1 teaspoon salt, garlic powder, sweet paprika, ½ teaspoon curry powder, and Greek yogurt. Add the chicken chunks, toss to coat thoroughly, and let rest for at least 15–30 minutes (or up to 2 hours in the fridge for deeper flavor).
- Cook the Chicken: Heat 2 tablespoons vegetable oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the marinated chicken in a single layer and sear until golden on the outside and nearly cooked through, about 4–6 minutes. Remove the chicken and set aside.
- Prepare the Sauce Base: In the same skillet, add the remaining 1 tablespoon butter and the last tablespoon of oil if the pan is dry. Sauté the minced garlic and diced onion over medium heat until soft and translucent, about 4–5 minutes.
- Build the Sauce: Pour in the tomato sauce, then stir in sugar, 1 teaspoon salt (adjust to taste), ½ teaspoon black pepper, and the remaining ½ teaspoon curry powder. Bring to a gentle simmer to meld flavors for 5 minutes.
- Season and Simmer: Reduce heat to low and stir in the heavy cream and cayenne pepper if using. Return the seared chicken to the skillet and simmer gently until the chicken is fully cooked and the sauce thickens slightly, about 8–10 minutes. Stir in the garam masala at the end for aromatic finishing flavor.
- Finish with Butter: Swirl in any remaining butter for extra richness and sprinkle with freshly chopped parsley if desired.
- Serve and Enjoy: Serve hot with warm naan and steamed rice for soaking up the creamy sauce.
how to serve Quick & Easy Homemade Butter Chicken Recipe
Serve this butter chicken over steamed basmati rice or alongside warm naan for dipping. Garnish with chopped parsley (or cilantro) and a drizzle of extra cream if you like it richer. Add a side of cucumber raita or a simple salad to balance the richness.
how to store Quick & Easy Homemade Butter Chicken Recipe
- Refrigerator: Store in an airtight container for up to 3–4 days. Reheat gently on the stove over low heat, adding a splash of cream or water to loosen the sauce if it thickens.
- Freezer: Freeze in a freezer-safe container for up to 2–3 months. Thaw overnight in the fridge and reheat slowly on the stove.
- Tip: Avoid overheating when reheating; high heat can separate the cream. Warm gently and stir frequently.
tips to make Quick & Easy Homemade Butter Chicken Recipe
- Use boneless chicken thighs for the best texture and flavor — they stay juicier than breasts.
- Marinate for at least 15–30 minutes; longer (up to 2 hours) improves flavor.
- For an ultra-smooth sauce, blend the onion–garlic–tomato mixture before adding the cream.
- Adjust heat with cayenne or a pinch of chili powder; add in small amounts and taste.
- Finish with garam masala at the end to preserve its fragrance.
- If you prefer a smokier flavor, char the chicken briefly on a hot grill or broiler before adding to the sauce.
variation (if any)
- Paneer Butter “Chicken”: Replace chicken with cubed paneer for a vegetarian version; lightly pan-fry the paneer before adding to the sauce.
- Lighter Version: Substitute half-and-half or whole milk thinned with a little cornstarch for heavy cream to reduce calories.
- More Complex Spice: Add a pinch of fenugreek leaves (kasuri methi) or a teaspoon of tomato paste for deeper umami.
FAQ
Q: Can I use chicken breasts instead of thighs?
A: Yes, you can use breasts, but watch cooking time closely to avoid drying them out. Cut into evenly sized pieces and don’t overcook.
Q: Can I make this ahead for meal prep?
A: Absolutely. The flavors deepen after a day in the fridge. Store in airtight containers and reheat gently.
Q: Is there a gluten-free option?
A: This recipe is naturally gluten-free if your tomato sauce and other packaged ingredients are labeled gluten-free. Serve with gluten-free naan or rice.
Conclusion
For an alternative quick method and timing tips that still delivers rich flavor, check out Easy 20 Minute Butter Chicken | Gimme Delicious.
Butter Chicken
Ingredients
Method
- In a bowl, combine 1 teaspoon salt, garlic powder, sweet paprika, ½ teaspoon curry powder, and Greek yogurt. Add the chicken chunks, toss to coat thoroughly, and let rest for at least 15–30 minutes (or up to 2 hours in the fridge for deeper flavor).
- Heat 2 tablespoons vegetable oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the marinated chicken in a single layer and sear until golden on the outside and nearly cooked through, about 4–6 minutes. Remove the chicken and set aside.
- In the same skillet, add the remaining 1 tablespoon butter and the last tablespoon of oil if the pan is dry. Sauté the minced garlic and diced onion over medium heat until soft and translucent, about 4–5 minutes.
- Pour in the tomato sauce, then stir in sugar, 1 teaspoon salt (adjust to taste), ½ teaspoon black pepper, and the remaining ½ teaspoon curry powder. Bring to a gentle simmer to meld flavors for 5 minutes.
- Reduce heat to low and stir in the heavy cream and cayenne pepper if using. Return the seared chicken to the skillet and simmer gently until the chicken is fully cooked and the sauce thickens slightly, about 8–10 minutes. Stir in the garam masala at the end for aromatic finishing flavor.
- Swirl in any remaining butter for extra richness and sprinkle with freshly chopped parsley if desired.
- Serve hot with warm naan and steamed rice for soaking up the creamy sauce.
