Quick & Easy Homemade Butter Chicken – Creamy, Flavorful & Ready in 30 Minutes!
This Quick & Easy Homemade Butter Chicken is your shortcut to restaurant-style flavor at home! Tender chicken is simmered in a rich, buttery tomato sauce infused with garlic, ginger, garam masala, and a touch of cream. It’s bold, comforting, and ready in just 30 minutes—perfect for weeknight dinners or meal prep. Serve it with fluffy basmati rice or warm naan for a complete Indian-inspired feast. Save this recipe for when you want big flavor with minimal effort!
Equipment
- Large skillet or sauté pan
- Cutting board & knife
- Mixing bowls
- Measuring spoons/cups
- Wooden spoon or spatula
Ingredients
For the Chicken Marinade:
- 1 lb (450g) boneless chicken thighs or breasts, cut into bite-sized pieces
- ½ cup plain yogurt or 2 tbsp lemon juice
- 1 tsp garam masala
- ½ tsp salt
- ½ tsp paprika or turmeric
For the Sauce:
- 2 tbsp butter or oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp grated ginger
- 1½ tsp garam masala
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp turmeric
- 1 cup tomato puree or canned tomato sauce
- ½ cup heavy cream (or coconut milk for dairy-free)
- 1 tsp sugar (optional)
- Salt to taste
- Optional: 1 tsp dried fenugreek leaves (kasuri methi)
Garnishes & Sides:
- Chopped cilantro
- Toasted cashews
- Lemon wedges
- Basmati rice, naan, or roti
Instructions
- Marinate the Chicken: In a bowl, combine chicken with yogurt (or lemon juice), garam masala, salt, and paprika. Let sit for at least 30 minutes.
- Sauté Aromatics: Heat butter in a wide skillet over medium heat. Add onions and cook until golden. Stir in garlic and ginger; sauté for 1 minute.
- Cook Chicken: Add marinated chicken to the pan. Cook until lightly browned and nearly cooked through.
- Build the Sauce: Stir in spices (garam masala, cumin, paprika, turmeric). Add tomato puree and sugar. Simmer for 10 minutes until thickened.
- Finish with Cream: Reduce heat and stir in cream. Simmer gently until sauce is glossy and chicken is fully cooked. Adjust salt and spice to taste.
- Serve & Garnish: Top with cilantro, cashews, and lemon wedges. Serve hot with rice or naan.
Notes
- Make-Ahead: Marinate chicken and prep sauce ahead for faster cooking.
- Storage: Refrigerate up to 4 days or freeze for 2 months.
- Reheat Tips: Warm gently with a splash of cream or water to restore texture.
- Variations: Swap chicken for paneer, tofu, or chickpeas. Use coconut or cashew cream for dairy-free.
- Bold Tip: Add dried fenugreek or a pinch of sugar to balance acidity and deepen flavor.