Quick and easy homemade butter chicken that’s ready in under an hour? Yes, please! This creamy, flavorful dish is my go to when I’m craving comfort food but don’t have a lot of time. I first perfected this recipe when I was a busy student, juggling classes, a part time job, and trying to eat something other than ramen every night. This quick and easy homemade butter chicken became a lifesaver, and I know it will be for you too.
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Forget takeout tonight, because this version is even better. It’s packed with warm spices, tender chicken, and a rich, dreamy sauce. I promise it will become a family favorite. I love serving it with warm naan bread or fluffy rice to soak up every last drop of that delicious sauce!
Why You Will Love This quick and easy homemade butter chicken Recipe
This butter chicken recipe is all about simple ingredients and maximum flavor. What’s not to love? It’s incredibly easy to make, even on a busy weeknight. It’s so comforting that one of my fondest memories is sharing this dish with my family, gathered around, sharing delicious food and even better company. The creamy sauce is just divine and the aroma fills the kitchen with warmth. It’s also incredibly versatile and freezer friendly. Need a quick and easy meal? This recipe is the answer!
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Ingredients Needed for This quick and easy homemade butter chicken Recipe
- For the Chicken:
* 1.5 pounds boneless, skinless chicken breasts, cut into 1 inch cubes
* 1 tablespoon lemon juice
* 1 teaspoon ginger garlic paste
* 1/2 teaspoon turmeric powder
* 1/2 teaspoon red chili powder (adjust to taste)
* 1/2 teaspoon garam masala
* Salt to taste
- For the Sauce:
* 2 tablespoons butter
* 1 medium onion, finely chopped
* 1 tablespoon ginger garlic paste
* 1 teaspoon turmeric powder
* 1 teaspoon red chili powder (adjust to taste)
* 1 teaspoon coriander powder
* 1/2 teaspoon cumin powder
* 1 (14.5 ounce) can crushed tomatoes
* 1/2 cup heavy cream
* 2 tablespoons chopped cilantro, for garnish
* Salt to taste
* 1/4 cup water, if needed
How to Make This quick and easy homemade butter chicken Recipe
- 1. Marinate the Chicken: In a bowl, combine the chicken cubes with lemon juice, ginger garlic paste, turmeric powder, red chili powder, garam masala, and salt. Mix well and let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator covered.
- 2. Cook the Chicken: Heat a tablespoon of oil in a large skillet or pot over medium high heat. Add the marinated chicken and cook until browned on all sides and cooked through. Remove the chicken from the skillet and set aside.
- 3. Prepare the Sauce: In the same skillet, melt the butter over medium heat. Add the chopped onion and cook until softened and lightly golden, about 5 7 minutes. Stir in the ginger garlic paste and cook for another minute until fragrant.
- 4. Add Spices: Add the turmeric powder, red chili powder, coriander powder, and cumin powder to the skillet. Cook for 1 minute, stirring constantly, until the spices are fragrant. Take care not to burn the spices.
- 5. Simmer the Sauce: Pour in the crushed tomatoes and season with salt. Bring the sauce to a simmer, then reduce the heat to low and cook for 15 20 minutes, stirring occasionally, until the sauce has thickened slightly.
- 6. Blend the Sauce (Optional): For a smoother sauce, use an immersion blender to blend the sauce directly in the skillet. Alternatively, let the sauce cool slightly and carefully transfer it to a blender. Blend until smooth, then return it to the skillet.
- 7. Combine and Finish: Stir the cooked chicken into the sauce. Add the heavy cream and simmer for another 5 minutes, or until the sauce has thickened to your desired consistency. If the sauce is too thick, add a little water to thin it out.
- 8. Garnish and Serve: Garnish this easy butter chicken with fresh cilantro. Serve hot with naan bread, rice, or your favorite side dish. Enjoy this delicious flavorful chicken meal!
How to Serve This quick and easy homemade butter chicken Recipe
Serve this creamy butter chicken hot with a side of naan bread or basmati rice to soak up all that delicious sauce. A dollop of plain yogurt or a sprinkle of fresh cilantro can add a refreshing touch. Consider pairing it with a fresh cucumber salad or a side of roasted vegetables for a complete and balanced meal. You can also sprinkle some toasted almonds for added crunch and flavor.
How to Store This quick and easy homemade butter chicken Recipe
Leftover butter chicken can be stored in an airtight container in the refrigerator for up to 3 4 days. For longer storage, you can freeze it in freezer safe containers for up to 2 3 months. When reheating, thaw the butter chicken in the refrigerator overnight if frozen. Reheat on the stovetop over medium heat, stirring occasionally, or in the microwave until heated through. Add a splash of water or cream if the sauce has thickened too much. It also makes for a wonderful freezer friendly chicken meal.
Tips to Make This quick and easy homemade butter chicken Recipe
- For a richer flavor, use ghee (clarified butter) instead of regular butter.
- Adjust the amount of red chili powder to suit your spice preference.
- If you don’t have time to marinate the chicken for long, even a 15 minute marinade will add flavor.
- Do not overcook the chicken, as it can become dry.
- For a vegetarian version, substitute the chicken with paneer (Indian cheese) or tofu.
- If you prefer a thicker sauce, add a tablespoon of cornstarch mixed with a little water to the sauce in the final minutes of cooking.
Helpful Notes for This quick and easy homemade butter chicken Recipe
Ginger garlic paste can be found in the international aisle of most grocery stores, or you can easily make your own by blending equal parts ginger and garlic with a little bit of water. Garam masala is a blend of ground spices commonly used in Indian cuisine it adds a warm, complex flavor to the dish. If you can’t find it, you can make your own blend using cinnamon, cardamom, cloves, cumin, coriander, and black pepper. Heavy cream adds richness and creaminess to the sauce you can substitute with coconut cream for a dairy free option.
Variation of This quick and easy homemade butter chicken Recipe
- Spicy Butter Chicken: Add a pinch of cayenne pepper or a chopped green chili to the sauce for extra heat.
- Butter Chicken with Vegetables: Stir in some sautéed bell peppers, peas, or spinach to add extra nutrients and flavor.
- Creamy Coconut Butter Chicken Substitute heavy cream with coconut milk and add a splash of lime juice at the end for a tropical twist.
- Butter Chicken Thighs: Use boneless skinless chicken thighs for a more flavorful and tender chicken.
How can I make butter chicken quickly?
To make butter chicken quickly, prep your ingredients in advance, use pre-made ginger-garlic paste, and opt for boneless, skinless chicken thighs which cook faster. This shortens the cooking time significantly.
What makes homemade butter chicken taste better than takeout?
Homemade butter chicken allows you to control the quality and freshness of ingredients. You can adjust the spices to your preference, creating a more customized and flavorful dish compared to many takeout versions.
Can I use chicken breast instead of chicken thighs for butter chicken?
Yes, you can use chicken breast, but chicken thighs are generally more flavorful and stay moist during cooking. If using chicken breast, be careful not to overcook it to avoid dryness.
Is there a vegetarian substitute for chicken in butter chicken?
Yes, paneer (Indian cheese) is a popular and delicious vegetarian substitute for chicken in butter chicken. Tofu or vegetables like cauliflower and chickpeas can also be used.
How do I store leftover butter chicken?
Store leftover butter chicken in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave until heated through.
Quick & Easy Homemade Butter Chicken: Creamy Recipe in 30!
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
This quick and easy homemade butter chicken recipe delivers creamy, flavorful comfort in under an hour. Perfect for weeknights!
Ingredients
- 1.5 pounds boneless, skinless chicken breasts, cut into 1 inch cubes
- 1 tablespoon lemon juice
- 1 teaspoon ginger garlic paste
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon garam masala
- Salt to taste
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 1 tablespoon ginger garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1 (14.5 ounce) can crushed tomatoes
- 1/2 cup heavy cream
- 2 tablespoons chopped cilantro, for garnish
- Salt to taste
- 1/4 cup water, if needed
Instructions
- In a bowl, combine the chicken cubes with lemon juice, ginger garlic paste, turmeric powder, red chili powder, garam masala, and salt. Mix well and let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator covered.
- Heat a tablespoon of oil in a large skillet or pot over medium high heat. Add the marinated chicken and cook until browned on all sides and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, melt the butter over medium heat. Add the chopped onion and cook until softened and lightly golden, about 5 7 minutes. Stir in the ginger garlic paste and cook for another minute until fragrant.
- Add the turmeric powder, red chili powder, coriander powder, and cumin powder to the skillet. Cook for 1 minute, stirring constantly, until the spices are fragrant. Take care not to burn the spices.
- Pour in the crushed tomatoes and season with salt. Bring the sauce to a simmer, then reduce the heat to low and cook for 15 20 minutes, stirring occasionally, until the sauce has thickened slightly.
- For a smoother sauce, use an immersion blender to blend the sauce directly in the skillet. Alternatively, let the sauce cool slightly and carefully transfer it to a blender. Blend until smooth, then return it to the skillet.
- Stir the cooked chicken into the sauce. Add the heavy cream and simmer for another 5 minutes, or until the sauce has thickened to your desired consistency. If the sauce is too thick, add a little water to thin it out.
- Garnish with fresh cilantro. Serve hot with naan bread, rice, or your favorite side dish.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Calories: 450
- Sugar: 8g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 150mg
