BUTTER CHICKEN: GET READY!

I can almost smell the warmth of my grandmother’s kitchen just thinking about this. Every Sunday, the aroma of simmering spices and creamy tomato sauce would fill her house, signaling that her legendary butter chicken was on the menu. I remember sneaking into the kitchen, eager to dip a piece of naan into the rich gravy before anyone noticed. Now, I’m so excited to share my take on this classic, making it easier and quicker than you ever thought possible. Today, I’m sharing all my secrets for the most amazing Easy Quick & Easy Homemade Butter Chicken Recipe you’ll ever make!

Easy Quick & Easy Homemade Butter Chicken: Your New Favorite Weeknight Meal

Okay, friends, let’s talk Butter Chicken. This isn’t just another recipe; it’s a hug in a bowl. It’s comfort food elevated, and the best part? It’s totally achievable on a busy weeknight. I know, I know, sometimes “homemade” can sound intimidating, but trust me, this recipe is designed for simplicity without sacrificing any of that incredible, authentic flavor. We’re talking tender, juicy chicken simmered in a luxuriously creamy tomato-based sauce, infused with aromatic spices that will make your kitchen smell absolutely divine. Get ready to impress yourself and everyone you cook for!

Why You’ll Love This Recipe

• It’s Quick: Seriously! From start to finish, you can have this on the table in under an hour. We’re using clever shortcuts without compromising the authentic taste.
• It’s Easy: No complicated techniques or hard-to-find ingredients. We’re keeping it simple and straightforward.
• It’s Delicious: The flavors are out of this world! The perfect balance of creamy, tangy, and subtly spiced.
• It’s Customizable: Want it spicier? Add more chili! Prefer a thicker sauce? Easy peasy! We’ll talk about how to adjust it to your preferences.
• It’s Crowd-Pleasing: This is a guaranteed hit with family and friends, even picky eaters!

Ingredients You’ll Need

Don’t be scared by the ingredient list! Most of these are pantry staples, and the rest are easily found at any grocery store. Here’s what you’ll need:

For the Chicken Marinade:

• Chicken: 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces. I prefer thighs because they stay incredibly moist and tender, but chicken breast works too (just be careful not to overcook it!).
• Yogurt: 1/2 cup plain yogurt (full-fat or Greek yogurt works best for richness).
• Ginger-Garlic Paste: 1 tablespoon (you can buy this pre-made or blend equal parts fresh ginger and garlic).
• Lemon Juice: 1 tablespoon (freshly squeezed is always best!).
• Spices: 1 teaspoon ground cumin, 1 teaspoon garam masala, 1/2 teaspoon turmeric powder, 1/2 teaspoon chili powder (adjust to your spice preference), 1/2 teaspoon salt.

For the Butter Chicken Sauce:

• Butter: 4 tablespoons (yes, real butter! It’s butter chicken for a reason!).
• Onion: 1 medium onion, finely chopped.
• Ginger-Garlic Paste: 1 tablespoon (again, pre-made or fresh).
• Canned Tomato Sauce: 1 (15-ounce) can.
• Canned Diced Tomatoes: 1 (14.5-ounce) can, undrained.
• Heavy Cream: 1/2 cup (this is what makes it wonderfully creamy!).
• Spices: 1 teaspoon garam masala, 1/2 teaspoon paprika, 1/4 teaspoon cayenne pepper (optional, for extra heat), 1/2 teaspoon sugar (to balance the acidity).
• Kasuri Methi (Dried Fenugreek Leaves): 1 tablespoon, crushed (this adds a unique, aromatic flavor – don’t skip it if you can find it!).
• Salt & Pepper: To taste.
• Fresh Cilantro: For garnish (optional, but highly recommended!).

Step-by-Step Instructions

Alright, let’s get cooking! Follow these simple steps, and you’ll be enjoying restaurant-quality butter chicken in no time.

Step 1: Marinate the Chicken

In a bowl, combine the chicken pieces, yogurt, ginger-garlic paste, lemon juice, cumin, garam masala, turmeric, chili powder, and salt. Mix well to ensure the chicken is evenly coated. Cover and marinate in the refrigerator for at least 30 minutes, or up to overnight. The longer it marinates, the more flavorful and tender the chicken will be!

Step 2: Cook the Chicken

Heat 2 tablespoons of butter in a large skillet or pot over medium-high heat. Add the marinated chicken (discard any excess marinade) and cook until browned on all sides and cooked through, about 8-10 minutes. Remove the chicken from the skillet and set aside.

Step 3: Make the Butter Chicken Sauce

In the same skillet, melt the remaining 2 tablespoons of butter. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the ginger-garlic paste and cook for another minute until fragrant. Be careful not to burn the garlic!

Pour in the tomato sauce and diced tomatoes (with their juice). Stir in the garam masala, paprika, cayenne pepper (if using), and sugar. Bring the sauce to a simmer and cook for 10-15 minutes, stirring occasionally, to allow the flavors to meld together. This step is crucial for developing that rich, complex flavor.

Step 4: Blend the Sauce (Optional but Recommended)

For a super smooth and creamy sauce, use an immersion blender to blend the sauce directly in the pot. Alternatively, you can carefully transfer the sauce to a regular blender and blend until smooth (be cautious when blending hot liquids!). This step is optional, but it creates a truly luxurious texture.

Step 5: Combine Chicken and Sauce

Return the cooked chicken to the skillet with the sauce. Stir in the heavy cream and crushed kasuri methi. Simmer for another 5-10 minutes, allowing the chicken to absorb the flavors of the sauce. Season with salt and pepper to taste.

Step 6: Garnish and Serve

Garnish with fresh cilantro (if using) and serve hot with Chicken Stuffed Crescent Rolls, naan bread, or rice. I personally love it with a side of fluffy basmati rice – it soaks up all that delicious sauce! You can also add a dollop of plain yogurt or a swirl of cream for extra richness.

Tips and Tricks for the Best Butter Chicken

Want to take your butter chicken game to the next level? Here are a few of my secret weapons:

• Don’t Skip the Marination: This is key for tender and flavorful chicken. Even 30 minutes makes a difference, but overnight is even better.
• Use Good Quality Butter: It makes a difference! Opt for unsalted butter so you can control the saltiness of the dish.
• Toast Your Spices: For an even deeper flavor, lightly toast the garam masala, cumin, and paprika in a dry skillet for a minute or two before adding them to the sauce. Just be careful not to burn them!
• Adjust the Spice Level: If you like it spicy, add more chili powder or cayenne pepper. If you prefer a milder flavor, reduce or omit these ingredients.
• Balance the Flavors: The sugar is important for balancing the acidity of the tomatoes. Don’t skip it! Taste as you go and adjust the salt, pepper, and sugar to your liking.
• Don’t Overcook the Chicken: Overcooked chicken will be dry and tough. Cook it just until it’s cooked through.
• Use Fresh Ingredients Whenever Possible: Fresh ginger, garlic, and cilantro will always elevate the flavor of your dish.
• Make it Vegetarian: Swap the chicken for paneer (Indian cheese) or chickpeas for a delicious vegetarian version.
• Meal Prep Friendly: Butter chicken is a fantastic meal prep option. It tastes even better the next day! Store it in an airtight container in the refrigerator for up to 3 days.

Serving Suggestions and Variations

Butter chicken is incredibly versatile. Here are some ideas to get you started:

• With Naan Bread: The classic pairing! Warm naan bread is perfect for scooping up the creamy sauce.
• With Rice: Basmati rice is my personal favorite, but any type of rice will work.
• With Roasted Vegetables: Serve alongside roasted cauliflower, broccoli, or sweet potatoes for a healthy and flavorful meal.
• As a Curry Bowl: Create a delicious and satisfying curry bowl by layering rice, butter chicken, and your favorite toppings like chopped onions, cilantro, and a dollop of yogurt.
• Spicy Butter Chicken: Add a teaspoon of chopped green chilies or a pinch of red pepper flakes to the sauce for an extra kick. This would be a great dish to compare to Spicy Chicken Rigatoni.
• Garlic Butter Chicken: Add a few cloves of minced garlic to the sauce along with the ginger-garlic paste for an even more flavorful dish.
• Coconut Milk Butter Chicken: Substitute the heavy cream with coconut milk for a dairy-free and slightly sweeter version. The Bang Bang Chicken Bowl is a great source of inspiration for incorporating similar flavors in unique ways.

Or consider Chicken & Avocado Salad Bowl or Forgotten Chicken and Rice Casserole when planning your meals for the week.

Troubleshooting Your Butter Chicken

Sometimes things don’t go exactly as planned in the kitchen. Here are some common issues and how to fix them:

• Sauce is Too Thick: Add a little water or chicken broth to thin it out.
• Sauce is Too Thin: Simmer the sauce for a longer period of time, allowing it to reduce and thicken. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the sauce, but be sure to simmer it for a few minutes to cook out the cornstarch taste.
• Sauce is Too Acidic: Add a pinch more sugar to balance the acidity.
• Chicken is Dry: Make sure you don’t overcook the chicken. If it’s already dry, you can try adding a little more heavy cream to the sauce to help moisten it.
• Flavor is Bland: Taste as you go and adjust the seasonings to your liking. Add more salt, pepper, garam masala, or other spices to boost the flavor.

And remember, cooking is all about experimenting and having fun! Don’t be afraid to try new things and adjust the recipe to your own taste.

Get Ready to Enjoy!

There you have it! My Easy Quick & Easy Homemade Butter Chicken Recipe that’s guaranteed to become a family favorite. I hope you love it as much as I do. From the first bite to the last, you’ll be transported to a world of flavor and comfort. Happy cooking, friends! And don’t forget to share your creations with me – I can’t wait to see them!

Easy Homemade Butter Chicken

Enjoy the warmth and comfort of homemade butter chicken with this quick and easy recipe. Tender chicken simmers in a creamy, aromatic tomato-based sauce, creating a delicious and satisfying meal perfect for busy weeknights.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 4

Course: Main Course

Cuisine: Indian

Calories: 600

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 1/2 cup plain yogurt full-fat or Greek yogurt
• 1 tablespoon ginger-garlic paste
• 1 tablespoon lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder adjust to preference
• 1/2 teaspoon salt
• 4 tablespoons butter
• 1 medium onion, finely chopped
• 1 tablespoon ginger-garlic paste
• 1/2 cup heavy cream
• 1 teaspoon garam masala
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper optional
• 1/2 teaspoon sugar
• 1 tablespoon kasuri methi dried fenugreek leaves
• Salt and pepper to taste
• Fresh cilantro for garnish optional
• Cooked basmati rice or naan bread for serving

Equipment

• Large bowl
• measuring cups and spoons
• Large skillet or pot
• knife
• cutting board
• Immersion blender (optional)
• Regular blender (optional)
• Spatula or spoon

Method

 

1. In a bowl, combine the chicken pieces, yogurt, ginger-garlic paste, lemon juice, cumin, garam masala, turmeric, chili powder, and salt. Mix well to ensure the chicken is evenly coated. Cover and marinate in the refrigerator for at least 30 minutes, or up to overnight.
2. Heat 2 tablespoons of butter in a large skillet or pot over medium-high heat. Add the marinated chicken (discard any excess marinade) and cook until browned on all sides and cooked through, about 8-10 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, melt the remaining 2 tablespoons of butter. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the ginger-garlic paste and cook for another minute until fragrant.
4. Pour in the tomato sauce and diced tomatoes (with their juice). Stir in the garam masala, paprika, cayenne pepper (if using), and sugar. Bring the sauce to a simmer and cook for 10-15 minutes, stirring occasionally, to allow the flavors to meld together.
5. For a super smooth and creamy sauce, use an immersion blender to blend the sauce directly in the pot. Alternatively, you can carefully transfer the sauce to a regular blender and blend until smooth. This step is optional.
6. Return the cooked chicken to the skillet with the sauce. Stir in the heavy cream and crushed kasuri methi. Simmer for another 5-10 minutes, allowing the chicken to absorb the flavors of the sauce. Season with salt and pepper to taste.
7. Garnish with fresh cilantro (if using) and serve hot with naan bread or rice.

Notes

For best results, marinate the chicken overnight. Toasting the spices before adding them to the sauce enhances their flavor. Adjust the spice level to your preference by adding more or less chili powder or cayenne pepper. Butter chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.