Let me tell you about my love affair with butter chicken – it started back in college when I first tasted the silky, spiced gravy at a tiny Indian restaurant. I spent years trying to recreate that magic at home, and guess what? I finally cracked the code! This quick and easy homemade butter chicken recipe gives you all that rich flavor without spending hours in the kitchen. Trust me, once you taste the tender chicken swimming in that creamy tomato sauce, you’ll understand why this dish became my weekly comfort food. The secret? A simple marinade that does most of the work for you while you kick back with a cup of chai. I’ve made this for picky kids, dinner parties, and even my Indian mother-in-law (who gave it her stamp of approval!). Ready to make restaurant-quality butter chicken in your own kitchen?
Why You’ll Love This Quick & Easy Homemade Butter Chicken
Let me count the ways this recipe will become your new weeknight hero:
- Faster than takeout – Seriously, in about the time it takes for delivery to arrive, you’ll have something ten times tastier bubbling on your stove.
- Flavor that punches way above its weight – That magical marinade does all the heavy lifting while you’re chopping onions (or let’s be real – scrolling Instagram).
- One-pan wonder – Minimal cleanup means more time to soak up compliments from your family.
- Forgiving as your grandma – Forgot to marinate? Short on cream? I’ve included all my “oops-proof” swaps that still deliver insane flavor.
- Tastes like love – No neon-orange sauce here, just honest-to-goodness ingredients that’ll make you feel like a kitchen rockstar.
Honestly? The hardest part will be resisting the urge to drink the sauce straight from the pan. (No judgment if you do – I’ve been there.)
Ingredients for Quick & Easy Homemade Butter Chicken
Let’s talk ingredients – nothing fussy here, just the good stuff that makes magic happen. I’ve learned through trial and error (oh, the many trials!) that quality matters most with these simple components:
- 500g boneless chicken thighs – Trust me, thighs over breast every time for that juicy, melt-in-your-mouth texture. Cut into generous bite-sized cubes.
- 1 cup plain yogurt – Full-fat please! None of that watery low-fat stuff. Greek yogurt works in a pinch if you thin it with a splash of milk.
- 2 tbsp lemon juice – Freshly squeezed – that bottled stuff just doesn’t give the same bright kick.
- The spice squad: 2 tsp each ground cumin & coriander, 1 tsp turmeric (for that golden glow), 1 tsp chili powder (adjust to your bravery level).
- 1 tbsp ginger-garlic paste – My secret weapon! Store-bought is fine, but I whizz fresh equal parts ginger & garlic when I’m feeling fancy.
- 2 tbsp butter – The namesake ingredient! Unsalted so we control the seasoning.
- 1 large onion – Finely chopped – this is your flavor foundation.
- 400g tomato puree – Passata works too, but puree gives that luxe, velvety texture.
- 1 cup heavy cream – The “oh wow” factor. Coconut milk for dairy-free works surprisingly well.
- 1 tsp garam masala – The finishing flourish that makes everything pop.
- Fresh cilantro – For that final fresh burst of flavor.
See? Nothing crazy – just pantry staples ready to transform into something extraordinary.
How to Make Quick & Easy Homemade Butter Chicken
Alright, let’s get cooking! This process flows beautifully once you get going – just follow these steps and you’ll have that dreamy butter chicken sauce ready before you know it.
Marinating the Chicken
First things first – let’s wake up those chicken cubes with flavor! In a big bowl, mix together the yogurt, lemon juice, all your spices (cumin, coriander, turmeric, chili powder), ginger-garlic paste, and salt. Plop in your chicken pieces and give them a good massage – yes, really get in there! This marinade works magic tenderizing the meat and packing it with flavor. Let it hang out for at least 30 minutes (overnight is even better if you’ve got time). Short on time? Even 15 minutes will do in a pinch – just poke the chicken with a fork to help the marinade penetrate faster.
Cooking the Sauce
Now for the saucy part! Melt your butter in a deep pan over medium heat – watch for that gorgeous golden color. Toss in your chopped onions and sauté until they turn translucent with slightly caramelized edges (about 5 minutes). This builds your flavor base beautifully. Now add your marinated chicken – don’t rinse it! That marinade is liquid gold. Cook until the chicken loses its pink color (about 5-7 minutes), stirring occasionally. Pour in the tomato puree, give everything a good stir, then reduce heat to low and let it simmer uncovered for 10 minutes. You’ll know it’s ready when the oil starts separating slightly from the sauce.
Combining and Finishing
Here comes the magic! Turn off the heat and stir in your heavy cream slowly – this prevents curdling and keeps everything silky smooth. Sprinkle in your garam masala last – its delicate flavors shine brightest when added at the end. Taste and adjust salt if needed. Let it sit for 2-3 minutes to let the flavors marry while you chop fresh cilantro. Serve piping hot with that vibrant cilantro scattered on top – the color contrast alone will make your mouth water!
Tips for Perfect Quick & Easy Homemade Butter Chicken
After making this recipe more times than I can count, I’ve picked up some tricks that take it from good to “lick-the-bowl-clean” amazing:
- Spice control – Start with less chili powder if you’re unsure! You can always add more garam masala at the end for extra warmth without overwhelming heat.
- Smoky secret – For restaurant-style depth, grill your marinated chicken pieces briefly before adding to the sauce. Those charred edges make all the difference!
- Cream matters – Room temperature heavy cream blends smoother than cold. If it starts to separate, whisk in a splash of warm water to bring it back together.
- Patience pays – Letting the finished dish sit for 10 minutes before serving lets the flavors meld beautifully (if you can resist diving in!).
Remember – good butter chicken should taste like a cozy hug, not a spice challenge. Adjust as your heart (and tastebuds) desire!
Serving Suggestions for Quick & Easy Homemade Butter Chicken
Now comes the best part – loading up your plate! My absolute favorite way is with warm, buttery naan for scooping up every last drop of that creamy sauce (I may or may not fight for the last piece). Steamed basmati rice makes a perfect partner too – its delicate fragrance lets the butter chicken shine. For a lighter touch, add a simple cucumber salad with lemon and mint. And if you’re feeling extra? A cold mango lassi cuts through the richness beautifully. Honestly though, this sauce tastes amazing on just about anything – I’ve even caught my husband eating it straight with a spoon!
Storing and Reheating Quick & Easy Homemade Butter Chicken
Here’s the beautiful thing about butter chicken – it tastes even better the next day! Store leftovers in an airtight container in the fridge for 3-4 days (if it lasts that long). When reheating, be gentle with that creamy sauce – warm it slowly on the stovetop with a splash of water to loosen it up. Whatever you do, avoid the microwave! High heat makes cream-based sauces separate faster than my kids dividing candy. Freezing works too – just thaw overnight in the fridge before reheating.
Quick & Easy Homemade Butter Chicken FAQs
I’ve gotten so many questions about this recipe over the years – here are the ones that pop up most often:
Can I use coconut milk instead of cream?
Absolutely! Full-fat coconut milk works beautifully for a dairy-free version. Just skip the butter and use coconut oil instead – it’ll still taste rich and dreamy.
How can I make it spicier?
Two tricks: add an extra pinch of chili powder to the marinade or stir in some finely chopped green chilies when sautéing the onions. Taste as you go – you can always add heat but can’t take it away!
My sauce looks too thin – help!
No worries! Simmer uncovered for 5 more minutes to thicken. If you’re really in a hurry, mix 1 tsp cornstarch with 2 tbsp cold water and stir it in.
Can I use chicken breast instead?
You can, but thighs stay juicier. If using breast, cut cooking time by 2-3 minutes to prevent dryness.
Why does my yogurt marinade look watery?
Totally normal! The acid breaks down the yogurt – just give it a good stir before adding chicken.
Nutritional Information
Just a quick note about nutrition – these values are ballpark estimates since ingredients vary (like how much cream you use or if you lick the spoon… no judgment!). A typical serving gives you a good balance of protein from the chicken and healthy fats from that glorious sauce. Remember, real butter and cream make this an occasional treat rather than an everyday meal – but oh, what a treat it is!
Share Your Quick & Easy Homemade Butter Chicken Experience
Did this recipe become your new weeknight hero? I’d love to hear about your butter chicken adventures! Drop a comment below to share your tweaks, tell me how many naan breads you demolished, or even your funniest kitchen mishaps (we’ve all had them!). Your stories make this little cooking community so special – and who knows, your tip might help another home cook nail their perfect batch too!
Print
Quick & Easy Homemade Butter Chicken
- Total Time: 55 mins
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
A simple and quick recipe for making delicious homemade butter chicken with tender chicken pieces in a rich, creamy tomato sauce.
Ingredients
- 500g boneless chicken, cut into cubes
- 1 cup plain yogurt
- 2 tbsp lemon juice
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp turmeric
- 1 tsp chili powder
- 1 tbsp ginger-garlic paste
- 2 tbsp butter
- 1 onion, finely chopped
- 400g tomato puree
- 1 cup heavy cream
- 1 tsp garam masala
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Marinate chicken with yogurt, lemon juice, cumin, coriander, turmeric, chili powder, ginger-garlic paste, and salt for at least 30 minutes.
- Heat butter in a pan, add chopped onions, and sauté until golden.
- Add marinated chicken and cook until browned.
- Stir in tomato puree and simmer for 10 minutes.
- Pour in heavy cream and sprinkle garam masala. Cook for 5 minutes.
- Garnish with fresh cilantro before serving.
Notes
- Adjust chili powder for preferred spice level.
- For a richer flavor, grill marinated chicken before adding to the sauce.
- Serve with naan or steamed rice.
- Prep Time: 35 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 8g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 135mg
