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Quick Easy Homemade Butter Chicken Recipe is something I am incredibly excited to share with you today. Imagine: a dish so profoundly comforting and bursting with flavor that it transports you straight to the heart of a bustling Indian kitchen, yet it’s all made effortlessly in your own home. This isn’t just any recipe; it’s an invitation to experience one of the world’s most beloved curries, renowned for its rich, creamy texture and beautifully spiced, tender chicken, without the usual lengthy prep time or the need for a restaurant reservation.

Originating from the culinary traditions of North India, particularly Delhi, Butter Chicken, or Murgh Makhani, has gracefully transcended borders to become a global phenomenon. Its irresistible allure lies in the harmonious blend of a tangy tomato base, the subtle sweetness of cream or yogurt, and an aromatic medley of spices, all contributing to that signature velvety sauce that clings perfectly to every piece of chicken. It’s the ultimate comfort food that feels both luxurious and deeply satisfying.

What makes this particular approach so special is its incredible convenience without compromising on that authentic, deeply satisfying taste. I firmly believe that everyone deserves to enjoy such an iconic dish, and this Quick Easy Homemade Butter Chicken Recipe is meticulously crafted to ensure you can achieve truly spectacular results with minimal fuss. Prepare to delight your senses and impress your loved ones with a meal that feels both gourmet and delightfully simple to create.

Ingredients:

For the Chicken Marinade:

  • 1.5 lbs (approximately 680g) boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1/2 cup (120ml) plain full-fat yogurt

  • 1 tablespoon fresh ginger-garlic paste (equal parts ginger and garlic, crushed)
  • 1 teaspoon turmeric powder

  • 1 teaspoon red chili powder (Kashmiri chili powder for color, or regular for heat)
  • 1 teaspoon garam masala
  • 1/2 teaspoon salt, or to taste

For the Rich Butter Chicken Sauce:

  • 3 tablespoons unsalted butter or ghee
  • 1 large yellow onion, finely chopped
  • 1 tablespoon fresh ginger-garlic paste

  • 1 teaspoon turmeric powder
  • 1.5 teaspoons red chili powder (adjust to your spice preference)
  • 1.5 teaspoons ground coriander

  • 1 teaspoon ground cumin
  • 1/2 teaspoon garam masala, plus extra for finishing
  • 1 can (28 ounces / 794g) crushed tomatoes, or about 4 cups fresh tomato puree

  • 1/2 cup (70g) raw cashews, soaked in hot water for 15-20 minutes, then drained
  • 1/2 cup (120ml) heavy cream, plus extra for garnish
  • 1 tablespoon granulated sugar, or to taste (helps balance acidity)

  • 1.5 teaspoons dried fenugreek leaves (kasoori methi), crushed between your palms
  • Salt and black pepper to taste
  • 1/4 cup (60ml) water or chicken broth, if needed for consistency

For Garnish:

  • Fresh cilantro (coriander) leaves, chopped
  • A swirl of heavy cream

Marinating the Chicken for Maximum Flavor

  1. Prepare the Chicken: Start by patting your chicken pieces completely dry with paper towels. This crucial step helps ensure a better sear later and allows the marinade to adhere properly. Cut your boneless, skinless chicken thighs or breasts into uniform 1-inch pieces. Uniform pieces mean they will cook evenly, preventing some pieces from being overcooked while others are undercooked. Place them in a medium-sized bowl.

  2. Mix the Marinade: In a separate small bowl, combine the plain full-fat yogurt, 1 tablespoon of fresh ginger-garlic paste, 1 teaspoon of turmeric powder, 1 teaspoon of red chili powder (I love using Kashmiri chili powder here for that beautiful, vibrant color without excessive heat), 1 teaspoon of garam masala, and 1/2 teaspoon of salt. Mix these ingredients thoroughly until you have a smooth, well-combined paste. Using full-fat yogurt is important as it helps to tenderize the chicken and adds a lovely tang and richness to the final dish.
  3. Coat the Chicken: Pour the prepared marinade over the chicken pieces in the bowl. Using your hands (I always find this is the best way to get everything coated evenly), gently toss and massage the marinade into every piece of chicken. Make sure each piece is thoroughly coated.
  4. Marinate: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. However, for the absolute best flavor and tender texture, I highly recommend marinating the chicken for at least 2 hours, or even better, overnight (up to 12-18 hours). The longer marination time allows the spices to penetrate deeply into the chicken, resulting in a more flavorful and succulent butter chicken. This is one of the key steps to achieving that authentic taste in your Quick Easy Homemade Butter Chicken Recipe.

  5. Cook the Marinated Chicken (Optional but Recommended): While you can add the raw marinated chicken directly to the sauce later, I find that pan-frying or grilling the chicken first adds an incredible depth of flavor and a lovely caramelized crust. Heat 1 tablespoon of butter or oil in a large skillet or cast-iron pan over medium-high heat. Once hot, add the marinated chicken pieces in a single layer, making sure not to overcrowd the pan. You might need to do this in batches. Cook for 3-4 minutes per side, until the chicken is lightly browned and cooked through. It doesn’t need to be fully cooked at this stage, as it will finish cooking in the sauce. Remove the cooked chicken from the pan and set it aside. This step not only adds flavor but also prevents the chicken from boiling in the sauce, giving it a much better texture.

Crafting the Rich and Creamy Butter Chicken Sauce

Building the Flavor Base: Sautéing Aromatics and Spices

  1. Sauté the Onions: In the same large pot or Dutch oven (or a clean one if you didn’t cook the chicken) over medium heat, melt 3 tablespoons of unsalted butter or ghee. Once the butter is shimmering, add the finely chopped yellow onion. Sauté the onion gently, stirring frequently, for about 8-10 minutes, or until it becomes translucent, softened, and begins to turn a beautiful golden brown. Patience here is key! Do not rush this step, as properly caramelized onions contribute significantly to the sweetness and depth of flavor in your sauce, forming the essential base for your “Quick Easy Homemade Butter Chicken Recipe.”
  2. Add Ginger-Garlic Paste: Once the onions are golden, add the remaining 1 tablespoon of fresh ginger-garlic paste to the pot. Cook for another 1-2 minutes, stirring constantly, until the raw smell of ginger and garlic disappears and it becomes fragrant. Be careful not to burn it.

  3. Bloom the Dry Spices: Reduce the heat to low. Now, it’s time to add our dry spices: 1 teaspoon turmeric powder, 1.5 teaspoons red chili powder, 1.5 teaspoons ground coriander, and 1 teaspoon ground cumin. Stir these spices into the onion-ginger-garlic mixture. Cook for just 30-60 seconds, stirring continuously. This brief toasting process, often referred to as “blooming” the spices, helps to release their aromatic oils and deepens their flavor. Be very careful not to burn the spices, as they can turn bitter quickly.

Developing the Signature Creaminess and Body of the Sauce

  1. Incorporate Tomatoes: Pour in the can of crushed tomatoes (or your fresh tomato puree). Stir well to combine all the ingredients. Increase the heat to medium-high and bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot partially, and let it cook for at least 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. Cooking down the tomatoes properly removes their raw acidity and contributes to the richness of the sauce.
  2. Prepare Cashew Paste: While the sauce is simmering, drain the soaked raw cashews. Place them in a small food processor or blender with about 2-3 tablespoons of fresh water. Blend until you achieve a very smooth, creamy paste. You might need to add a tiny bit more water, a teaspoon at a time, to help the blending process, but avoid making it too watery. This cashew paste is essential for giving butter chicken its characteristic rich, thick, and creamy texture without using excessive amounts of cream.

  3. Add Cashew Paste to Sauce: Once the tomato mixture has cooked down and thickened, stir in the prepared cashew paste. Mix thoroughly. Continue to simmer for another 5-7 minutes, stirring frequently, as the cashew paste can sometimes stick to the bottom of the pot. The sauce will become noticeably thicker and more luscious.
  4. Blend for a Silky Smooth Texture (Optional but Highly Recommended): For an ultra-smooth restaurant-quality butter chicken sauce, carefully transfer the sauce from the pot to a blender. Blend until perfectly smooth. Alternatively, use an immersion blender directly in the pot. If blending in a regular blender, be extremely careful as hot liquids can create pressure; fill the blender only halfway, hold the lid firmly, and start on a low speed. Once smooth, return the sauce to the pot. This step ensures there are no chunky bits of onion or cashew, contributing to the luxurious mouthfeel of your “Quick Easy Homemade Butter Chicken Recipe.”
  5. Introduce the Cream and Sweetness: Return the pot to low heat. Stir in the 1/2 cup of heavy cream and 1 tablespoon of granulated sugar. The sugar helps to balance the acidity of the tomatoes and rounds out the flavors beautifully. Taste the sauce at this point and adjust the sugar if you prefer it a little sweeter or tangier.

  6. The Secret Ingredient: Kasoori Methi: Add the 1.5 teaspoons of dried fenugreek leaves (kasoori methi). It’s best to crush them lightly between your palms before adding them to release their aromatic oils. Kasoori methi is a signature flavor in butter chicken and contributes a unique, slightly bitter, yet wonderfully fragrant dimension that is hard to replicate.

Combining and Simmering to Perfection

  1. Combine Chicken and Sauce: Gently add the pan-fried or grilled chicken pieces (from step 5) into the simmering butter chicken sauce. If you opted not to pre-cook your chicken, add the raw marinated chicken pieces to the sauce now. Ensure all the chicken is submerged in the sauce.
  2. Gentle Simmer: Stir everything together gently. Cover the pot and let the butter chicken simmer on low heat for another 15-20 minutes. This final simmer allows the flavors to fully meld together and ensures the chicken is perfectly cooked through and tender, absorbing all the wonderful flavors of the rich sauce. If the sauce seems too thick, you can add a splash of water or chicken broth (about 1/4 cup) to reach your desired consistency.

  3. Final Seasoning and Garnish: Taste the butter chicken and adjust the salt and pepper as needed. You might find it needs a little more salt or a pinch of black pepper to brighten the flavors. A final sprinkle of garam masala at this stage can also elevate the aroma.

Serving Your Delicious Homemade Butter Chicken

  1. Garnish and Serve: Ladle your glorious Quick Easy Homemade Butter Chicken into serving bowls. Garnish generously with freshly chopped cilantro leaves and a beautiful swirl of extra heavy cream on top. The fresh cilantro adds a burst of freshness and color, while the extra cream enhances the luxurious presentation and taste.
  2. Serving Suggestions: This delectable butter chicken is best served hot with fluffy basmati rice, warm garlic naan bread, or roti to soak up every last drop of that incredible sauce. It’s a truly satisfying meal that brings the flavors of India right into your home.

  3. Storage: Leftover butter chicken stores wonderfully in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen and become even more complex the next day, making it an excellent meal prep option. Reheat gently on the stovetop or in the microwave.

Tips for the Perfect Quick Easy Homemade Butter Chicken:

  • Quality Ingredients Matter: Using good quality chicken, fresh ginger-garlic paste, and high-quality spices will make a noticeable difference in the final taste of your dish.
  • Don’t Skip the Marination: While 30 minutes is the minimum, longer marination truly elevates the tenderness and flavor of the chicken.

  • Balance of Flavors: Butter chicken is all about a harmonious balance of sweet, tangy, and savory. Don’t be afraid to taste and adjust the sugar, salt, and chili powder to suit your palate throughout the cooking process.
  • Cream vs. Yogurt: While some recipes use a bit more yogurt in the sauce, I prefer heavy cream for the authentic richness and velvety texture, reserving yogurt primarily for the marinade to tenderize the chicken.
  • Make it Your Own: Feel free to adjust the heat level by adding more or less red chili powder. For a smoky flavor, you can briefly smoke the finished dish with a charcoal piece (dhungar method) before serving.

This “Quick Easy Homemade Butter Chicken Recipe” will surely become a staple in your kitchen! Enjoy the process and the incredibly delicious results.

Delicious Quick & Easy Homemade Butter Chicken Recipe

Conclusion:

And there you have it! We’ve journeyed through the steps of creating a dish that truly stands out, not just for its incredible flavor but for the sheer joy and simplicity it brings to your kitchen. I genuinely believe that this particular rendition of butter chicken is more than just a meal; it’s an experience, a moment of culinary triumph that anyone, regardless of their cooking prowess, can achieve. The rich, velvety sauce, the tender pieces of chicken, the explosion of aromatic spices – it all comes together in a symphony of taste that will have you, and anyone lucky enough to share your table, reaching for seconds, and even thirds!

I know many of us have a go-to takeout spot for our Indian cravings, but I promise you, once you taste the freshness and vibrancy of this homemade version, you’ll find it hard to go back. There’s an undeniable satisfaction that comes from creating something so delicious from scratch, knowing exactly what ingredients went into it, and being able to adjust every nuance to your personal preference. This isn’t just about cooking; it’s about reclaiming the magic of a restaurant favorite and making it your own, right in your own kitchen. It’s comforting, it’s decadent, and most importantly, it’s surprisingly straightforward to prepare.

Serving Suggestions for the Perfect Meal:

Now that you’ve mastered this incredible dish, let’s talk about how to present it for the ultimate dining experience. The classic accompaniment, of course, is a generous portion of fluffy, fragrant Basmati rice, which soaks up every last drop of that glorious sauce. But don’t stop there! Warm, pillowy naan bread, especially garlic naan or butter naan, is absolutely essential for scooping up all the goodness. If you’re feeling adventurous, some homemade roti or paratha would also be fantastic. For a touch of freshness and balance, a simple side salad with cucumber, tomatoes, and red onion, dressed with a squeeze of lime, makes a delightful contrast to the rich curry. And to truly elevate the presentation and add a burst of fresh flavor, don’t forget a generous sprinkle of freshly chopped cilantro and a swirl of cream or plain yogurt just before serving. A slice of lemon or lime on the side allows for a final bright zing, cutting through the richness beautifully.

Exciting Variations to Explore:

One of the best things about cooking at home is the freedom to experiment and customize, and this recipe is incredibly forgiving and versatile. Don’t be afraid to make it your own! If you like things with a little more kick, feel free to increase the amount of Kashmiri chili powder or add a pinch of cayenne pepper for extra heat. For those who prefer a milder flavor, you can always dial back the spice. If you’re looking for different protein options, this sauce works beautifully with paneer (Indian cheese), tofu, or even shrimp. Simply adjust cooking times accordingly. For a vegetarian take, chickpeas or various vegetables like peas, spinach, or bell peppers can be added. If you’re aiming for an even richer texture, blend in a handful of soaked cashews with the tomato puree. For a dairy-free version, coconut milk can be used to replace the cream and butter, offering a slightly different but equally delicious profile. The possibilities are truly endless, allowing you to tailor this dish to your palate and dietary needs.

I genuinely can’t emphasize enough how much I adore this dish, and I am absolutely confident that it will become a cherished staple in your culinary repertoire. It’s the kind of meal that makes you feel like a gourmet chef, yet it demands so little effort. The depth of flavor you achieve with relatively simple steps is nothing short of astounding. This isn’t just a recipe; it’s an invitation to create warmth, comfort, and unforgettable flavors in your home. It’s the perfect dish for a cozy family dinner, an impressive meal for guests, or even a satisfying treat for yourself after a long day.

So, please, take a leap of faith and give this Quick Easy Homemade Butter Chicken Recipe a try. I promise you, your taste buds will thank you. I am absolutely certain that once you taste the difference that fresh, homemade ingredients make, you’ll be hooked. And when you do make it, I would absolutely love to hear about your experience! Did you stick to the recipe, or did you add your own unique twist? What did your family and friends think? Share your successes, your photos, and any brilliant variations you came up with in the comments below. Let’s build a community of home cooks who love delicious, achievable meals. Happy cooking, my friends – I can’t wait to hear all about your amazing butter chicken adventures!

Quick Easy Homemade Butter Chicken Recipe

Quick Easy Homemade Butter Chicken Recipe

Experience one of the world’s most beloved curries, renowned for its rich, creamy texture and beautifully spiced, tender chicken, made effortlessly at home without lengthy prep time.

Ingredients

  • 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized chunks

  • 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

  • Fresh cilantro (for garnish, optional)

Instructions

  1. Step 1
    Pat chicken dry; cut into 1-inch pieces. Place in a bowl.

  2. Step 2
    In a separate bowl, combine 1 tbsp Greek yogurt, 1 tsp salt, 1 tsp garlic powder, 1 tsp sweet paprika, and ½ tsp curry powder for the marinade.
  3. Step 3
    Coat chicken thoroughly with the marinade. Marinate for at least 30 minutes, or up to 12-18 hours in the refrigerator.
  4. Step 4
    Heat 1 tbsp vegetable oil in a large skillet. Brown chicken pieces for 3-4 minutes per side; set aside. (Chicken doesn’t need to be fully cooked yet).

  5. Step 5
    In a large pot, melt 2 tbsp butter. Sauté diced onion until golden brown, about 8-10 minutes. Add 6 minced garlic cloves; cook 1-2 minutes until fragrant.
  6. Step 6
    Add 1 tsp sweet paprika and 0.5 tsp curry powder to the pot; cook for 30-60 seconds, stirring constantly, being careful not to burn.
  7. Step 7
    Stir in 1 (15 oz) can tomato sauce. Bring to a gentle simmer, then reduce heat, cover partially, and cook for 15-20 minutes, stirring occasionally.

  8. Step 8
    For a silky smooth sauce, carefully transfer the mixture to a blender or use an immersion blender to blend until smooth. Return the sauce to the pot.
  9. Step 9
    Return pot to low heat. Stir in 2 cups heavy cream and 1 tsp sugar to balance acidity.
  10. Step 10
    Add the cooked (or raw marinated) chicken pieces to the sauce. Stir gently, cover, and simmer on low heat for another 15-20 minutes to allow flavors to meld and chicken to cook through. Add a splash of water or broth if needed for desired consistency.

  11. Step 11
    Taste and adjust seasoning with 1 tsp salt (to taste) and ½ tsp black pepper as needed.
  12. Step 12
    Garnish generously with freshly chopped cilantro (optional) and an extra swirl of heavy cream. Serve hot with fluffy basmati rice, warm garlic naan bread, or roti.
  13. Step 13
    Store leftover butter chicken in an airtight container in the refrigerator for up to 3-4 days. Flavors often deepen overnight.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.



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