Quick & Easy Homemade Butter Chicken 🍗🍛✨
Rich, creamy, and bursting with flavor — this Quick & Easy Homemade Butter Chicken is a restaurant-style dish you can make right at home in under an hour! 🌟 Tender chicken is simmered in a silky tomato-butter sauce infused with warm spices and finished with cream for that perfect comforting touch. Whether it’s for a weeknight dinner, family gathering, or when you’re craving takeout flavors at home, this recipe is always a winner!
⏱️ Prep Time: 20 minutes | Cook Time: 30 minutes
🍽️ Servings: 4–6
Ingredients:
For the Chicken Marinade:
1 ½ lbs (700g) boneless, skinless chicken thighs or breasts, cut into bite-size pieces
1 cup plain Greek yogurt (or regular yogurt)
2 tbsp lemon juice
2 tsp ground cumin
2 tsp garam masala
1 tsp ground turmeric
1 tsp chili powder
1 tsp salt
For the Butter Sauce:
3 tbsp unsalted butter
1 tbsp vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tsp ground cumin
2 tsp paprika
2 tsp garam masala
1 tsp chili powder (adjust to taste)
1 can (14 oz) crushed tomatoes or tomato puree
1 cup heavy cream (or coconut cream for dairy-free option)
1 tbsp sugar (optional, balances acidity)
Salt & pepper, to taste
Fresh cilantro, chopped (for garnish)
For Serving:
Steamed basmati rice or garlic naan
Instructions:
1. Marinate the chicken:
In a large bowl, combine yogurt, lemon juice, and spices. Add chicken pieces and coat well. Cover and refrigerate for at least 30 minutes (or overnight for deeper flavor).
2. Cook the chicken:
Heat a skillet or grill pan over medium-high heat. Lightly oil the pan and cook chicken until golden brown on the outside (about 5–6 minutes). The chicken doesn’t need to be fully cooked through — it will finish in the sauce. Remove and set aside.
3. Make the butter sauce:
In a large saucepan, melt butter with oil over medium heat. Add onion and cook until soft and golden. Stir in garlic and ginger, cooking for 1–2 minutes until fragrant. Add cumin, paprika, garam masala, and chili powder. Stir for 30 seconds to release the spices’ aroma.
4. Add tomatoes & simmer:
Pour in crushed tomatoes and bring to a gentle simmer. Cook for 10 minutes, stirring occasionally, until the sauce thickens and deepens in color.
5. Creamy finish:
Stir in cream and sugar (if using). Add the chicken back into the pan and simmer for another 10–12 minutes until the chicken is cooked through and tender. Season with salt and pepper to taste.
6. Garnish & serve:
Sprinkle with fresh cilantro and serve hot with fluffy basmati rice or warm naan.
Tips & Variations:
✅ Swap chicken for shrimp, tofu, or paneer for variety.
✅ Use coconut cream for a dairy-free version.
✅ Make it ahead — butter chicken tastes even better the next day as the flavors develop.
✅ Adjust spice levels to your taste by adding more or less chili powder.