Quick and Easy Homemade Butter Chicken Recipe

Butter Chicken (also known as “Murgh Makhani”) is a beloved Indian dish known for its creamy, rich, and flavorful gravy made from tomatoes, butter, and a variety of aromatic spices. Originating from Delhi, it has since become a favorite across the globe. Its tender chicken pieces, bathed in a smooth, tangy, and mildly spiced sauce, make it an absolute crowd-pleaser.

While many versions of butter chicken may seem complicated, this Quick and Easy Homemade Butter Chicken Recipe simplifies the process while maintaining all the depth and authenticity of the original dish. Whether you’re a beginner in the kitchen or a seasoned cook, you can make this delicious, indulgent dish in just under an hour!

Instructions:

Step 1: Marinating the Chicken

1. Prepare the Marinade: In a large bowl, combine the yogurt, ginger garlic paste, lemon juice, ground turmeric, cumin, coriander, garam masala, chili powder, and salt. Mix everything well to form a smooth marinade.

2. Marinate the Chicken: Cut the boneless skinless chicken thighs into bite-sized pieces and add them to the marinade. Coat the chicken evenly with the marinade, making sure each piece is well-covered. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. For best results, marinate the chicken for 1-2 hours or even overnight, allowing the flavors to develop fully.

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   Tip: If you’re in a rush, even 15-30 minutes of marinating will give you great results, but longer marinating times will tenderize the chicken even more.

Step 2: Cooking the Chicken

1. Heat the Oil and Butter: In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Once the oil is hot, add the marinated chicken pieces.

2. Cook the Chicken: Cook the chicken for about 7-10 minutes, turning occasionally, until the chicken is fully cooked through and slightly charred around the edges. It’s important that the chicken is cooked all the way through, so make sure the internal temperature reaches 165°F (74°C).

   Tip: If you prefer a charred effect, you can cook the chicken in batches on high heat. Alternatively, you can also grill the chicken or cook it under a broiler for a smoky flavor, but a skillet works just fine for this recipe.

3. Remove the Chicken: Once the chicken is cooked, remove it from the skillet and set it aside.

Step 3: Preparing the Butter Chicken Sauce

1. Sauté the Onions: In the same skillet, add 1 tablespoon of vegetable oil and 2 tablespoons of unsalted butter over medium heat. Once the butter has melted, add the finely chopped onions. Sauté for about 5-7 minutes, or until the onions become soft, translucent, and slightly golden.

2. Add Ginger Garlic Paste: Add the ginger garlic paste to the onions and cook for 1-2 minutes, stirring constantly to avoid burning. The paste will release its rich aroma as it cooks.

3. Cook the Spices: Add the ground cumin, coriander, garam masala, cinnamon, and chili powder to the pan. Stir well and cook the spices for 1-2 minutes, allowing them to toast slightly and release their oils. This helps to deepen the flavor of the spices and adds a lovely fragrance to the sauce.

4. Add the Tomatoes: Pour in the canned diced tomatoes, including the juice, and stir everything together. Bring the mixture to a simmer and cook for 10-15 minutes, or until the tomatoes have softened and the sauce thickens slightly.

5. Blend the Sauce (Optional): For a smooth, velvety sauce, you can use an immersion blender directly in the skillet or transfer the sauce to a regular blender. Blend until the sauce is silky and smooth. This step is optional but creates a more luxurious texture for the sauce.

6. Add Cream and Sugar: Reduce the heat to low and stir in the heavy cream. Add the sugar to balance the acidity of the tomatoes, and stir well until the sauce becomes a rich, creamy consistency. Taste the sauce and adjust the seasoning with salt if needed.

Step 4: Bringing It All Together

1. Combine the Chicken and Sauce: Return the cooked chicken to the skillet and stir to coat it evenly with the sauce. Let the chicken simmer in the sauce for 5-10 minutes, allowing it to absorb the flavors and become even more tender.

2. Adjust Consistency: If the sauce is too thick, you can add a little bit of water or chicken broth to reach your desired consistency. For a thinner sauce, add a few tablespoons at a time until it reaches the perfect texture.

Step 5: Garnishing and Serving

1. Garnish: Once the butter chicken is ready, remove it from the heat and garnish with freshly chopped cilantro (coriander leaves) for a burst of freshness and color. The cilantro adds an herbal note that complements the richness of the dish.

2. Serving: Serve the butter chicken with steamed basmati rice, naan bread, or paratha to soak up all the flavorful sauce. You can also pair it with a side of sautéed vegetables or a fresh cucumber salad for added balance.

Tips and Variations:

1. Adjusting Spice Levels: If you prefer a milder butter chicken, you can reduce or omit the chili powder. On the other hand, if you like it spicier, add more chili powder or even a fresh green chili to the sauce.

2. Using Chicken Breasts: While chicken thighs are recommended for their tenderness, you can use boneless, skinless chicken breasts if you prefer. Just be sure not to overcook the chicken breasts, as they can dry out quickly.

3. Vegan or Vegetarian Version: You can make a vegan version of this dish by substituting the chicken with tofu or paneer (Indian cottage cheese) and using coconut cream or cashew cream instead of heavy cream. This will create a rich and flavorful vegan butter “chicken” alternative.

4. Make-Ahead Tips: Butter chicken can be made ahead and stored in the refrigerator for up to 3 days. The flavors intensify as they sit, making it even more delicious the next day! To reheat, simply warm it up over low heat on the stove, adding a splash of water or broth if necessary.

5. Freezing: Butter chicken can be frozen for up to 3 months. Let it cool completely, then transfer it to an airtight container and freeze. To reheat, thaw overnight in the fridge and warm it on the stove or in the microwave.

Conclusion:

This Quick and Easy Homemade Butter Chicken is a delicious and satisfying dish that can be made with minimal effort but still delivers the rich, authentic flavors everyone loves. With tender chicken marinated in a blend of yogurt and spices, bathed in a creamy, tomato-based sauce, this dish is sure to become a weeknight favorite in your household. It’s perfect with a side of naan or rice, and it’s a great option for meal prep, as the flavors only improve after sitting for a while. Enjoy this flavorful, comforting dish that’s guaranteed to impress!

Yield: 4

Quick and Easy Homemade Butter Chicken Recipe

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Butter Chicken (also known as "Murgh Makhani") is a beloved Indian dish known for its creamy, rich, and flavorful gravy made from tomatoes, butter, and a variety of aromatic spices. Originating from Delhi, it has since become a favorite across the globe. Its tender chicken pieces, bathed in a smooth, tangy, and mildly spiced sauce, make it an absolute crowd-pleaser.

Prep Time 15 minutes

Cook Time 20 minutes

Marinating Time 15 minutes

Total Time 50 minutes

Ingredients

• For the Chicken Marinade:
• 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1/2 cup plain yogurt
• 1 tbsp lemon juice
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp garam masala
• 1 tsp chili powder
• Salt and pepper to taste
• For the Butter Chicken Sauce:
• 2 tbsp unsalted butter
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 1 can (14.5 oz) diced tomatoes (or use tomato puree for a smoother sauce)
• 1/2 cup heavy cream
• 1/4 cup water (or chicken broth for extra flavor)
• 1 tsp garam masala
• 1 tsp ground cumin
• 1/2 tsp chili powder (optional for heat)
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions

1. Marinate the Chicken:

• In a large bowl, combine the yogurt, lemon juice, garlic, ginger, turmeric, cumin, garam masala, chili powder, salt, and pepper. Add the chicken pieces and toss to coat well.
• Cover and refrigerate for at least 30 minutes (or up to 2 hours) to marinate.

2. Cook the Chicken:

• Heat 1 tablespoon of butter or oil in a large skillet over medium-high heat.
• Add the marinated chicken pieces in batches (don't overcrowd the pan) and cook for about 5-6 minutes, until browned and cooked through. Set the chicken aside on a plate.

3. Make the Butter Chicken Sauce:

• In the same skillet, melt the remaining tablespoon of butter over medium heat.
• Add the chopped onion and cook for 2-3 minutes, until softened.
• Stir in the garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
• Add the diced tomatoes (or tomato puree) and simmer for 5-7 minutes, allowing the flavors to blend.
• Stir in the heavy cream, water (or chicken broth), garam masala, cumin, chili powder (if using), salt, and pepper. Simmer for an additional 5 minutes to thicken the sauce slightly.

4. Combine the Chicken and Sauce:

• Return the cooked chicken to the skillet, stirring it into the sauce. Simmer for another 5 minutes to heat through and let the chicken absorb the sauce flavors.

5. Serve:

• Garnish with fresh cilantro if desired and serve hot with rice or naan.