Quick & Easy Homemade Butter Chicken Recipe
Learn how to make a delicious and creamy Quick & Easy Homemade Butter Chicken that is perfect for a flavorful weeknight dinner. This Indian-inspired dish is rich in spices and tender chicken, all simmered in a luscious sauce. Serve it with rice or naan for a complete meal!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Non-Vegetarian
Ingredients
Units
Scale
Chicken:
- 1 1/2 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
Sauce:
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup tomato puree
- 1 cup heavy cream (or coconut cream for dairy-free)
- 1/2 cup plain yogurt
- 1 tablespoon lemon juice
- Salt and black pepper to taste
- Fresh cilantro for garnish
- Optional: cooked basmati rice or naan for serving
Instructions
- Season the Chicken: Season chicken with salt and pepper.
- Sear Chicken: Heat 1 tablespoon butter and oil in a large skillet over medium-high heat. Add chicken and sear for 4–5 minutes until lightly browned; remove and set aside.
- Cook Aromatics: In the same skillet, melt remaining butter and sauté onion until softened, about 3–4 minutes. Add garlic and ginger and cook for 1 minute until fragrant.
- Add Spices: Stir in garam masala, cumin, paprika, turmeric, and cayenne; toast spices for 30 seconds.
- Add Tomato Puree: Add tomato puree and simmer for 5 minutes.
- Simmer Sauce: Lower heat to medium and stir in heavy cream and yogurt; simmer gently for 3–4 minutes.
- Finish Dish: Return chicken to skillet and simmer until cooked through and sauce thickens, about 10 minutes. Stir in lemon juice and garnish with fresh cilantro.
- Serve: Serve hot with basmati rice or naan.
Notes
- For extra flavor, marinate chicken in yogurt, lemon juice, and spices for 30 minutes to 2 hours before cooking.
- Use coconut cream for a dairy-free version.
- Sauce can be made ahead and refrigerated for up to 2 days; flavors deepen overnight.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: ~420 kcal
- Sugar: ~5 g
- Sodium: ~550 mg
- Fat: ~28 g
- Saturated Fat: ~15 g
- Unsaturated Fat: ~11 g
- Trans Fat: 0 g
- Carbohydrates: ~10 g
- Fiber: ~2 g
- Protein: ~32 g
- Cholesterol: ~160 mg
