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.

7 Quick & Easy Homemade Butter Chicken Recipe Secrets

Name: Quick & Easy Homemade Butter Chicken: Creamy Recipe in 30!
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Indian
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

Description

This quick and easy homemade butter chicken recipe delivers creamy, flavorful comfort in under an hour. Perfect for weeknights!

Ingredients

Scale

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

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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