Name: Delicious & Quick Homemade Butter Chicken Recipe Made Easy
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 40 min
Yield: 4 servings
Ingredients: 1.5 lbs skinless boneless chicken thighs, bite-sized; 1 tsp salt; 1 tsp garlic powder; 1 tsp sweet paprika; 0.5 tsp curry powder; 1 tbsp Greek yogurt; 3 tbsp vegetable oil; 3 tbsp butter, divided; 6 garlic cloves, minced; 1 medium onion, diced; 1 (15-oz) can tomato sauce; 1 tsp sugar; 1 tsp salt (adjust to taste); 0.5 tsp black pepper; 2 cups heavy cream

Quick Easy Homemade Butter Chicken Recipe is often sought after by those craving the iconic flavors of India right in their own kitchen. I understand the allure of this vibrant dish, with its tender chicken pieces swimming in a velvety, tomato-based sauce, subtly spiced and utterly luxurious. Many believe that achieving this culinary masterpiece at home requires hours of effort or a complex ingredient list, but I am here to tell you otherwise. Originating from Delhi, India, in the mid-20th century, Butter Chicken, or Murgh Makhani, quickly transcended borders to become one of the most beloved Indian curries worldwide. Its universal appeal lies in its perfect balance of savory, tangy, and subtly sweet notes, all enveloped in a creamy texture that is simply irresistible.

What makes this particular approach so special is its incredible convenience without compromising on authenticity or depth of flavor. You’ll be astounded by how quickly you can recreate this restaurant-quality dish, making it perfect for weeknight dinners or when you need an impressive meal in a hurry. So, prepare to delight your taste buds and impress your family and friends with this truly fantastic Quick Easy Homemade Butter Chicken Recipe. I promise you, it’s a game-changer!

Ingredients:

For the Chicken Marinade:
- 2 pounds (about 900g) Boneless, Skinless Chicken Thighs: I find thighs are just superior for this dish; they stay wonderfully moist and tender, absorbing all the flavors. While chicken breast can be used, it tends to dry out more easily. Cut them into 1-inch (2.5 cm) bite-sized pieces. Ensure they are well-trimmed of any excess fat.
- ½ cup Plain Full-Fat Yogurt: This is a secret weapon for tenderizing the chicken and helping the spices adhere. Greek yogurt works beautifully too, just make sure it’s plain and unsweetened.
- 1 tablespoon Fresh Ginger Paste: Freshly grated ginger or store-bought paste will do. The brighter, the better!
- 1 tablespoon Fresh Garlic Paste: Again, fresh is best. Mince your own or use a good quality paste.
- 1 teaspoon Turmeric Powder: For that golden hue and earthy undertone.
- 1 teaspoon Red Chili Powder: Adjust to your spice preference. Kashmiri chili powder is excellent for color without excessive heat.
- 1 teaspoon Garam Masala: This aromatic spice blend is crucial for authentic flavor.
- ½ teaspoon Salt: Or to taste. Don’t skimp on this, it brings out all the other flavors.
For the Butter Chicken Sauce:
- 2 tablespoons Ghee or Unsalted Butter: I always recommend ghee for its nutty flavor, but butter works perfectly well. We’ll be using more butter later too, so keep it handy!
- 1 large Yellow Onion: Finely chopped. This forms the sweet, aromatic base of our sauce.
- 1 tablespoon Fresh Ginger Paste: For the sauce base, adding another layer of warmth.
- 1 tablespoon Fresh Garlic Paste: Essential for the depth of flavor in the sauce.
- 1 teaspoon Red Chili Powder: Again, adjust to your preference.
- 1 teaspoon Garam Masala: A second round of this wonderful spice to build complexity.
- 1 teaspoon Ground Cumin: Adds a warm, earthy note.
- ½ teaspoon Turmeric Powder: For color and its distinctive aroma.
- ½ teaspoon Coriander Powder: Another essential Indian spice, offering a citrusy, sweet, and nutty flavor.
- 1 (28 ounce / 794g) can Crushed Tomatoes: Or high-quality tomato puree. The better the tomatoes, the better your sauce will be. You can also use fresh Roma tomatoes, pureed, but I find canned often provides a more consistent flavor.
- ½ cup Raw Cashews: Soaked in hot water for at least 15-20 minutes, then drained. These are critical for the luxurious, creamy texture of the sauce without adding too much heavy cream. If you have a nut allergy, you can try using sunflower seeds or a little extra cream, but the cashew flavor is unique.
- 1 cup Chicken Broth or Water: To adjust the consistency of the sauce.
- ½ cup Heavy Cream (or Half-and-Half): This is where the “butter chicken” gets its richness. Feel free to adjust to your desired level of indulgence. For a lighter version, use half-and-half or even full-fat coconut milk for a dairy-free option (though it won’t be traditional butter chicken).
- 2 tablespoons Unsalted Butter: Added at the end for that signature velvety finish and extra richness.
- 1 tablespoon Kasoori Methi (Dried Fenugreek Leaves): Do not skip this ingredient! It’s the secret weapon that gives butter chicken its distinctive, slightly bitter, and aromatic flavor profile. Crush them between your palms before adding to release their oils.
- 1 teaspoon Sugar: Or to taste, to balance the acidity of the tomatoes.
- Salt to taste.
For Garnish (Optional):
- Fresh Cilantro, chopped
- A swirl of heavy cream
- A pat of butter

Marinating the Chicken: The Foundation of Flavor

The marinade is where our journey to an incredible butter chicken begins. It’s not just about adding flavor; the yogurt also acts as a fantastic tenderizer, ensuring our chicken is melt-in-your-mouth soft.

First things first, let’s prepare our chicken. Take your 2 pounds of boneless, skinless chicken thighs and cut them into beautiful 1-inch (2.5 cm) bite-sized pieces. I always prefer thighs for their incredible moisture and flavor retention, especially in a dish like this where they’ll be cooked twice.
In a large mixing bowl, combine the cut chicken pieces with all the marinade ingredients: the ½ cup of plain full-fat yogurt, 1 tablespoon of ginger paste, 1 tablespoon of garlic paste, 1 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1 teaspoon of garam masala, and ½ teaspoon of salt.
Now, this is the fun part – or at least, the hands-on part! Use your clean hands to thoroughly mix everything together, ensuring every single piece of chicken is coated beautifully in that vibrant marinade. Really get in there and make sure the spices and yogurt penetrate the chicken.
Once coated, cover the bowl with plastic wrap and let it marinate. Ideally, you’ll want to let it sit in the refrigerator for at least 30 minutes to an hour. If you have the luxury of time, I highly recommend marinating it for 4-6 hours, or even overnight. The longer it marinates, the more tender and flavorful your chicken will be. This step is crucial for deeply flavorful chicken, so don’t rush it!

Preparing the Aromatic Sauce Base: Building Layers of Taste

While our chicken is happily marinating, we’ll move on to creating the soul of our butter chicken: the rich, aromatic sauce. This involves building layers of flavor with sautéed aromatics and blooming spices.

In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of ghee or unsalted butter over medium heat. Ghee adds a wonderfully nutty depth, but regular butter works perfectly fine.
Once the ghee is shimmering, add your finely chopped large yellow onion. Sauté the onion gently, stirring occasionally, for about 8-10 minutes. We’re looking for them to become soft, translucent, and slightly golden at the edges, not browned. This slow cooking brings out their natural sweetness, which is vital for balancing the sauce.
Add the second round of aromatics: 1 tablespoon of fresh ginger paste and 1 tablespoon of fresh garlic paste. Sauté for another 1-2 minutes until fragrant. Be careful not to burn the garlic, as it can turn bitter very quickly. You’ll know it’s ready when your kitchen starts smelling absolutely incredible.
Now, it’s time for the spices! Reduce the heat to low and add the remaining dry spices: 1 teaspoon of red chili powder, 1 teaspoon of garam masala, 1 teaspoon of ground cumin, ½ teaspoon of turmeric powder, and ½ teaspoon of coriander powder. Stir continuously for about 30-60 seconds. This process, called “blooming” the spices, gently toasts them in the fat, intensifying their flavors and aromas. Be careful not to burn them!
Pour in the 1 (28 ounce) can of crushed tomatoes. Stir everything together well, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for about 15-20 minutes. This allows the tomatoes to break down further and meld with the spices, deepening the flavor profile. Stir occasionally to prevent sticking.
While the sauce simmers, ensure your ½ cup of raw cashews have been soaked in hot water for at least 15-20 minutes. This softens them, making them easier to blend into a smooth, creamy texture. Drain them thoroughly.
Once the tomato mixture has cooked down, remove the pot from the heat. Carefully transfer the entire contents of the pot to a high-speed blender. Add the drained, soaked cashews to the blender as well.
Add about ½ cup of chicken broth or water to the blender, just enough to help it blend smoothly. Blend on high speed until the sauce is incredibly smooth and creamy, with absolutely no visible pieces of onion or cashew. This might take a few minutes. A super smooth sauce is key for authentic butter chicken. If it’s too thick to blend, add a little more broth or water, a tablespoon at a time.
Carefully pour the blended sauce back into your pot. If you desire an even silkier texture, you can pass the sauce through a fine-mesh sieve, though with a good blender, this is often unnecessary.

Cooking the Chicken and Finishing the Butter Chicken

With our chicken marinated and our sauce base ready, we’re now on the home stretch to bringing this delicious dish together.

Heat a separate large skillet or frying pan over medium-high heat. Add a tablespoon of oil or butter if needed. Once hot, carefully add the marinated chicken pieces in a single layer, making sure not to overcrowd the pan. You’ll likely need to cook the chicken in 2-3 batches to ensure it browns properly and cooks evenly. Crowding the pan will steam the chicken instead of searing it.
Sear the chicken for about 3-4 minutes per side, until it’s nicely browned and partially cooked. It doesn’t need to be cooked through at this stage, as it will finish cooking in the sauce. Remove the cooked chicken from the pan and set it aside. Repeat with the remaining chicken until all pieces are seared.
Return the pot with your blended sauce to medium-low heat. Let it come to a gentle simmer. Add the seared chicken pieces to the sauce, stirring gently to coat them completely.
Pour in the remaining ½ cup of chicken broth or water (or more if you prefer a thinner sauce). Stir well. Cover the pot and let the butter chicken simmer gently for about 15-20 minutes, or until the chicken is fully cooked through and wonderfully tender, and the flavors have had a chance to meld beautifully. Stir occasionally to prevent sticking.
Once the chicken is cooked, reduce the heat to low. Stir in the ½ cup of heavy cream (or half-and-half) and the 2 tablespoons of unsalted butter. Allow the butter to melt and the cream to warm through, but do not boil the sauce after adding the cream, as it can curdle. Gently stir until everything is combined and the sauce has a beautiful, rich sheen.
Now, for the magic ingredient: Take your 1 tablespoon of Kasoori Methi (dried fenugreek leaves) and crush them vigorously between your palms directly over the pot. This releases their incredible aromatic oils. Stir them into the sauce. This ingredient provides that unmistakable, authentic butter chicken flavor that truly elevates the dish.
Finally, add 1 teaspoon of sugar (or to taste) to balance the acidity of the tomatoes and a pinch of salt if needed. Taste the sauce and adjust any seasonings as you see fit. You might want a little more salt, a touch more sugar, or even a tiny bit more chili if you like heat.

Serving Your Quick Easy Homemade Butter Chicken

Your incredible homemade butter chicken is now ready to be enjoyed! It’s a dish that warms the soul and delights the palate.

Ladle generous portions of the rich, creamy butter chicken into serving bowls.
Garnish with a swirl of extra heavy cream, a small pat of butter melting on top, and a generous sprinkle of fresh, chopped cilantro for color and freshness.
Serve immediately with warm naan bread, fluffy basmati rice, or even some plain roti to soak up every last bit of that luscious sauce. There’s nothing quite like dipping a piece of soft naan into this glorious sauce!

A Note on Leftovers:

Butter chicken often tastes even better the next day as the flavors continue to develop. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat, adding a splash of water or broth if the sauce has thickened too much.

This “Quick Easy Homemade Butter Chicken Recipe” is truly a labor of love, but one that rewards you with an incredibly satisfying and flavorful meal that rivals your favorite Indian restaurant! Enjoy the process and the delicious outcome!

<h2>Conclusion:</h2>
<p>And there you have it, my friends! We’ve reached the delicious culmination of our culinary adventure. I genuinely hope you’ve enjoyed exploring the process behind this incredible dish as much as I’ve enjoyed sharing it with you. This isn’t just another meal; it’s a testament to how profoundly satisfying and utterly delicious homemade Indian cuisine can be, even for the busiest among us. From the moment that rich, aromatic gravy begins to simmer on your stovetop, filling your kitchen with an intoxicating blend of spices, you’ll understand precisely why this recipe is a true game-changer. It’s comforting, it’s flavorful, and it’s consistently a crowd-pleaser, whether you’re serving it to family or impressing dinner guests.</p>

<p>What truly elevates this particular rendition is its uncanny ability to deliver an authentic, restaurant-quality experience right in your own home, without the usual fuss or extensive ingredient list that often accompanies such dishes. We’ve meticulously crafted each step to ensure maximum flavor with minimal effort, making it incredibly accessible for cooks of all skill levels. That’s the beauty of mastering a <strong>Quick Easy Homemade Butter Chicken Recipe</strong> – it empowers you to create something truly special, something deeply satisfying, whenever the craving strikes. The tender chicken, bathed in that velvety, subtly sweet and tangy tomato-based sauce, infused with cream and a medley of fragrant spices, truly sings on the palate. It’s a symphony of textures and tastes that will leave you utterly content and already looking forward to your next batch.</p>

<p>Now, for the best part – how to enjoy this culinary masterpiece! While it’s undeniably superb on its own, I highly recommend pairing it with some classic accompaniments to complete the experience. Fluffy, steamed basmati rice is a non-negotiable for soaking up every last drop of that incredible sauce. But don’t stop there! Warm, pillowy naan bread, perhaps brushed with a little garlic butter, is another essential. Tear off a piece and use it to scoop up the chicken and gravy; it’s an experience in itself. For a touch of freshness, a simple cucumber raita (yogurt with grated cucumber and a sprinkle of cumin) offers a lovely cooling contrast, cutting through the richness beautifully. You could also serve it alongside a crisp green salad tossed with a light vinaigrette, or even a dollop of sweet mango chutney for an extra layer of flavor complexity.</p>

<h4>Considering some delicious variations?</h4>
<p>This recipe is wonderfully versatile! If you’re looking to explore, consider swapping chicken for paneer (Indian cottage cheese) or even chickpeas for a delightful vegetarian twist. Simply follow the same steps, adding your chosen protein at the appropriate stage. For those who like a little more heat, don’t hesitate to add an extra pinch of cayenne pepper or a finely minced green chili during the sautéing process. Conversely, if you prefer a milder profile, just reduce the chili powder slightly. You can also experiment with the creaminess; a splash more heavy cream or even a spoonful of full-fat Greek yogurt stirred in at the end can create an even silkier texture. This dish also freezes incredibly well, making it a fantastic option for meal prep. Just thaw, reheat gently, and you’ve got a fantastic meal ready in minutes on a busy weeknight.</p>

<h5>My ultimate encouragement to you is this:</h5>
<p>Please, don’t let this recipe be just another bookmark in your browser! Roll up your sleeves, gather your ingredients, and give it a try this week. I promise you, the reward of digging into a bowl of this creamy, fragrant, and utterly delicious homemade butter chicken, knowing you made it yourself, is immensely satisfying. It’s a meal that not only nourishes the body but also brings warmth and joy to the soul. I pour my heart into developing these recipes, and nothing makes me happier than hearing about your successful kitchen adventures. So, once you’ve whipped up your own batch, please don’t be shy! I would absolutely love to hear about your experience. Share your photos, your triumphs, any tweaks you made, and your thoughts in the comments section below. Let’s build a community around the joy of cooking and savoring incredible food. Happy cooking, and bon appétit!</p>