Quick Easy Homemade Butter Chicken is your passport to restaurant-quality flavor without the fuss, offering a creamy, spiced, and utterly satisfying Indian classic perfect for weeknight dinners. This recipe demystifies this beloved dish, making it accessible for any home cook.
Key Ingredients for Quick Easy Homemade Butter Chicken
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup plain yogurt (full-fat recommended for creaminess)
- 2 tablespoons fresh lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon garam masala
- 1 teaspoon paprika
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cayenne pepper (or to taste)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons unsalted butter
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 (28-ounce) can crushed tomatoes
- 1 cup heavy cream
- 1 teaspoon sugar (optional, to balance acidity)
- Fresh cilantro, chopped, for garnish
- Cooked basmati rice or naan, for serving
How to Make Quick Easy Homemade Butter Chicken
This Quick Easy Homemade Butter Chicken recipe is a symphony of simple steps leading to incredibly rich and flavorful results. In under an hour, you’ll create a dish that’s both comforting and exciting, featuring tender chicken in a luscious, spiced tomato-cream sauce. The velvety texture and aromatic spices are sure to impress, making it a delightful meal that feels special yet is surprisingly quick to prepare.
Step-by-Step Instructions
- Marinate the Chicken: In a medium bowl, combine the chicken pieces with yogurt, lemon juice, cumin, coriander, garam masala, paprika, turmeric, cayenne pepper, salt, and black pepper. Toss well to ensure each piece is evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, for the flavors to meld and the chicken to tenderize.
- Sauté Aromatics: Melt the butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger. Cook for another minute until fragrant, being careful not to burn them.
- Incorporate Tomatoes: Pour in the crushed tomatoes. Bring the mixture to a simmer, then reduce the heat to low and let it cook for about 10 minutes, allowing the flavors to deepen and the sauce to thicken slightly.
- Cook the Chicken: Add the marinated chicken (including the marinade) to the pot with the tomato sauce. Stir to combine. Bring to a gentle simmer, then cover and cook for 15-20 minutes, or until the chicken is cooked through and no longer pink in the center. Stir occasionally to prevent sticking.
- Add Cream and Sugar: Stir in the heavy cream and sugar (if using). Cook for an additional 2-3 minutes, stirring gently, until the sauce is heated through and has a smooth, luxurious consistency. Do not boil after adding the cream.
- Taste and Adjust: Taste the butter chicken and adjust seasoning if needed with more salt, pepper, or a pinch of sugar if the tomatoes taste too acidic.
- Serve: Ladle the Quick Easy Homemade Butter Chicken over fluffy basmati rice or serve with warm naan bread for dipping. Garnish generously with fresh chopped cilantro.
Why You’ll Love This Quick Easy Homemade Butter Chicken
You’ll absolutely adore this Quick Easy Homemade Butter Chicken for its incredibly creamy, decadent sauce that coats tender chicken pieces in a hug of fragrant spices, reminiscent of your favorite Indian restaurant but made with love at home! Making this beloved dish yourself is not only satisfying but also significantly more budget-friendly than dining out, allowing you to enjoy its rich flavors without breaking the bank. The subtle sweetness from the tomato base, balanced by the warming spices and the luscious cream, creates a complex yet comforting taste sensation that’s truly irresistible. Forget the long waits and high prices; this easy recipe brings authentic, delicious butter chicken right to your kitchen table.
Storing and Reheating Tips
Properly storing and reheating your Quick Easy Homemade Butter Chicken ensures you can enjoy its deliciousness for days to come.
- Refrigeration: Allow the butter chicken to cool completely before storing. Transfer it to an airtight container and refrigerate for up to 3-4 days.
- Freezing: For longer storage, let the butter chicken cool entirely. Portion it into freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 2-3 months.
- Reheating from Refrigerator: Gently warm the butter chicken in a saucepan over low heat, stirring occasionally, until heated through. You can also reheat it in the microwave in a microwave-safe dish until hot. Add a splash of water, broth, or cream if the sauce has thickened too much.
- Reheating from Freezer: Thaw the frozen butter chicken in the refrigerator overnight. Once thawed, reheat as described above. If reheating directly from frozen, do so on the stovetop over very low heat, allowing it to thaw and heat through gradually.
Final Thoughts
This Quick Easy Homemade Butter Chicken is a testament to how achievable delicious, restaurant-style Indian food can be in your own kitchen. We encourage you to whip up this comforting and flavorful dish for your next meal; it’s sure to become a family favorite.
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Quick Easy Homemade Butter Chicken
Ingredients
Equipment
Method
- In a medium bowl, combine the chicken pieces with yogurt, lemon juice, cumin, coriander, garam masala, paprika, turmeric, cayenne pepper, salt, and black pepper. Toss well to ensure each piece is evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, for the flavors to meld and the chicken to tenderize.1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces, 1 cup plain yogurt, 2 tablespoons fresh lemon juice, 2 teaspoons ground cumin, 2 teaspoons ground coriander, 1 teaspoon garam masala, 1 teaspoon paprika, 1/2 teaspoon turmeric powder, 1/2 teaspoon cayenne pepper, 1 teaspoon salt, 1/4 teaspoon black pepper
- Melt the butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.2 tablespoons unsalted butter, 1 large onion, finely chopped
- Stir in the minced garlic and grated ginger. Cook for another minute until fragrant, being careful not to burn them.3 cloves garlic, minced, 1 tablespoon fresh ginger, grated
- Pour in the crushed tomatoes. Bring the mixture to a simmer, then reduce the heat to low and let it cook for about 10 minutes, allowing the flavors to deepen and the sauce to thicken slightly.1 (28-ounce) can crushed tomatoes
- Add the marinated chicken (including the marinade) to the pot with the tomato sauce. Stir to combine. Bring to a gentle simmer, then cover and cook for 15-20 minutes, or until the chicken is cooked through and no longer pink in the center. Stir occasionally to prevent sticking.1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- Stir in the heavy cream and sugar (if using). Cook for an additional 2-3 minutes, stirring gently, until the sauce is heated through and has a smooth, luxurious consistency. Do not boil after adding the cream.1 cup heavy cream, 1 teaspoon sugar
- Taste the butter chicken and adjust seasoning if needed with more salt, pepper, or a pinch of sugar if the tomatoesTaste the butter chicken and adjust seasoning if needed with more salt, pepper, or a pinch of sugar if the tomatoes taste too acidic.1 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon sugar
- Ladle the Quick Easy Homemade Butter Chicken over fluffy basmati rice or serve with warm naan bread for dipping. Garnish generously with fresh chopped cilantro.Fresh cilantro, chopped, Cooked basmati rice or naan
Notes
Refrigeration: Allow the butter chicken to cool completely before storing. Transfer it to an airtight container and refrigerate for up to 3-4 days.
Freezing: For longer storage, let the butter chicken cool entirely. Portion it into freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 2-3 months.
Reheating from Refrigerator: Gently warm the butter chicken in a saucepan over low heat, stirring occasionally, until heated through. You can also reheat it in the microwave in a microwave-safe dish until hot. Add a splash of water, broth, or cream if the sauce has thickened too much.
Reheating from Freezer: Thaw the frozen butter chicken in the refrigerator overnight. Once thawed, reheat as described above. If reheating directly from frozen, do so on the stovetop over very low heat, allowing it to thaw and heat through gradually.