BUTTER CHICKEN: 20 MINUTES!

I’ll never forget the aroma that filled my tiny apartment the first time I attempted Butter Chicken. It was a cold, rainy evening, and I was craving something comforting and exotic. I wanted to impress a friend, but I was also terrified of spending hours in the kitchen. I quickly discovered that making authentic-tasting, delicious Indian food at home doesn’t have to be a daunting task, especially when you discover an Easy & Quick Homemade Butter Chicken recipe. Today, I’m sharing all my secrets for the most unbelievably flavorful and easy butter chicken you’ll ever make – get ready to ditch the takeout menus!

Why You’ll LOVE This Easy Butter Chicken

Let’s be honest, sometimes we just don’t have hours to spend slaving over a hot stove. That’s why this recipe is a game-changer. It delivers incredible flavor in a fraction of the time, using ingredients you probably already have in your pantry. It’s perfect for busy weeknights when you’re craving something warm, satisfying, and bursting with flavor. Plus, it’s surprisingly easy to customize to your liking, whether you prefer it mild or with a little kick. Forget complicated spice blends and long simmering times; this is butter chicken made simple, without sacrificing any of that authentic taste we all crave. We can even make WHITE CHICKEN CHILI for a change!

What Makes This Recipe “Quick?”

Traditional Butter Chicken recipes can involve lengthy marinating times and complex spice preparations. This version streamlines the process without compromising on flavor. We achieve this by:

• Using a quick marinade (only 30 minutes!).
• Employing simple spice combinations that are easily accessible.
• Creating a luscious, creamy sauce without hours of simmering.

Easy & Quick Homemade Butter Chicken Recipe

Alright, let’s get cooking! This recipe serves about 4-6 people. Get ready for an explosion of flavor!

Ingredients:

For the Chicken Marinade:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1/2 cup plain yogurt (full-fat is best for flavor)
• 1 tablespoon ginger-garlic paste (or 1 teaspoon grated ginger and 1 teaspoon minced garlic)
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to your spice preference)
• 1/2 teaspoon salt

For the Butter Chicken Sauce:

• 2 tablespoons butter
• 1 medium onion, finely chopped
• 1 tablespoon ginger-garlic paste (or 1 teaspoon grated ginger and 1 teaspoon minced garlic)
• 1 (14.5 oz) can crushed tomatoes
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to your spice preference)
• 1/2 teaspoon cumin powder
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• 1/2 cup heavy cream
• 1 tablespoon sugar (or honey)
• Salt to taste
• Fresh cilantro, chopped, for garnish

Equipment:

• Large bowl
• Large skillet or pot
• Measuring cups and spoons

Step-by-Step Instructions:

1. Marinate the Chicken: In a large bowl, combine the chicken cubes with yogurt, ginger-garlic paste, garam masala, turmeric powder, red chili powder, and salt. Mix well, ensuring the chicken is evenly coated. This marinade is crucial!
2. Refrigerate: Cover the bowl and refrigerate for at least 30 minutes. Longer marinating (up to 2 hours) will result in even more tender and flavorful chicken.
3. Sauté the Onion: While the chicken is marinating, melt butter in a large skillet or pot over medium heat. Add the finely chopped onion and sauté until softened and lightly golden, about 5-7 minutes. You want it fragrant and translucent, not burnt!
4. Add Ginger-Garlic Paste and Spices: Add the ginger-garlic paste to the skillet and sauté for another minute, until fragrant. Stir in the garam masala, turmeric powder, red chili powder, cumin powder, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly, to bloom the spices. This will release their full flavor.
5. Incorporate Tomatoes: Pour in the crushed tomatoes and stir well to combine. Bring the sauce to a simmer.
6. Simmer the Sauce: Reduce the heat to low, cover the skillet, and let the sauce simmer for 10-15 minutes, stirring occasionally. This allows the flavors to meld together beautifully. As the flavors build you can prepare some CHICKEN ENCHILADA PERFECTION
7. Cook the Chicken: Add the marinated chicken to the simmering sauce. Stir well to ensure the chicken is fully submerged.
8. Continue Simmering: Cover the skillet again and let the chicken cook in the sauce for 15-20 minutes, or until it’s cooked through and tender. Stir occasionally to prevent sticking. The internal temperature of the chicken should reach 165°F (74°C).
9. Add Cream and Sugar: Stir in the heavy cream and sugar (or honey). Mix well until the sauce is smooth and creamy. Taste and adjust the seasoning with salt, if needed. The sugar helps balance the acidity of the tomatoes and adds a touch of sweetness.
10. Garnish and Serve: Garnish with fresh cilantro and serve hot with naan bread, rice, or your favorite side dish. I just know that you will love it.

Success Tips for Perfect Butter Chicken Every Time

Want to ensure your Easy & Quick Homemade Butter Chicken turns out absolutely perfect? Follow these golden rules:

• Don’t Skip the Marinade: Even a short 30-minute marinade makes a huge difference in the tenderness and flavor of the chicken. The yogurt tenderizes the meat and the spices infuse it with deliciousness. Trust me on this one!
• Bloom Your Spices: Sautéing the spices in butter before adding the tomatoes is crucial for unlocking their full flavor potential. It’s a small step that makes a big impact.
• Taste and Adjust: Don’t be afraid to taste the sauce as it simmers and adjust the seasoning to your liking. Add more salt, chili powder, or sugar as needed to achieve the perfect balance of flavors for your palate.
• Use Full-Fat Yogurt and Cream: For the richest and most authentic flavor, use full-fat plain yogurt in the marinade and heavy cream in the sauce. Low-fat versions just won’t deliver the same creamy, decadent results. It’s really a treat so it’s worth it!
• Don’t Overcook the Chicken: Overcooked chicken will be dry and tough. Cook it just until it’s cooked through and tender, and be sure it reaches an internal temperature of 165°F (74°C). You will want to invite your friends over for CREAMY CHICKEN RICE PERFECTION

Variations and Customizations

One of the best things about this Easy & Quick Homemade Butter Chicken recipe is how easily you can customize it to your liking. Here are a few ideas to get you started:

• Spice Level: Adjust the amount of red chili powder and cayenne pepper to control the spice level. If you prefer a milder dish, omit the cayenne pepper altogether. For extra heat, add a pinch of chili flakes or a chopped green chili to the sauce.
• Vegetarian Option: Substitute the chicken with paneer (Indian cheese) or tofu for a vegetarian version. Just be sure to adjust the cooking time accordingly. Paneer will only need to be heated through, while tofu may require a little longer to cook.
• Add Vegetables: Stir in some vegetables like bell peppers, peas, or cauliflower florets to the sauce along with the chicken for a more complete meal.
• Smoked Paprika: For a smoky twist, add a teaspoon of smoked paprika to the sauce along with the other spices.
• Coconut Milk: Replace the heavy cream with coconut milk for a dairy-free version. It will add a subtle coconut flavor that complements the other spices beautifully.

Serving Suggestions

Butter Chicken is incredibly versatile and pairs well with a variety of sides. Here are a few of my favorite ways to serve it:

• Naan Bread: Warm naan bread is a must for soaking up all that delicious sauce.
• Basmati Rice: Fluffy basmati rice is a classic accompaniment to Butter Chicken.
• Raita: A refreshing yogurt-based dip with cucumber and mint provides a cooling contrast to the rich and spicy dish.
• Salad: A simple green salad with a light vinaigrette adds a touch of freshness to the meal.
• Mango Chutney: A dollop of sweet and tangy mango chutney is the perfect complement to the savory Butter Chicken. Or maybe some Spicy Ginger Chicken Delight

Make-Ahead & Storage Instructions

This Easy & Quick Homemade Butter Chicken is a great make-ahead dish. The flavors actually deepen and develop over time, making it even more delicious the next day.

• Make-Ahead: You can prepare the entire dish ahead of time and store it in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
• Storage: Leftover Butter Chicken can be stored in an airtight container in the refrigerator for up to 3 days.
• Freezing: Butter Chicken can also be frozen for longer storage. Let it cool completely before transferring it to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. Keep in mind that the texture of the sauce may change slightly after freezing and thawing.

Troubleshooting Tips

Sometimes, things don’t go exactly as planned in the kitchen. Here are a few common problems and how to fix them:

• Sauce is Too Thick: If the sauce is too thick, add a splash of water or chicken broth to thin it out to your desired consistency.
• Sauce is Too Thin: If the sauce is too thin, simmer it uncovered for a few minutes to allow it to reduce and thicken. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the sauce while it’s simmering.
• Chicken is Dry: If the chicken is dry, it may have been overcooked. Next time, be sure to cook it just until it’s cooked through and tender. You can also try adding a little extra cream or yogurt to the sauce to help rehydrate the chicken.
• Sauce is Too Acidic: If the sauce is too acidic, add a pinch of sugar or a teaspoon of baking soda to neutralize the acidity. Taste and adjust as needed. You might even want to try some Teriyaki Chicken Rice Bowl
• Sauce is Not Spicy Enough: If the sauce isn’t spicy enough for your liking, add more red chili powder, cayenne pepper, or a pinch of chili flakes.

Final Thoughts

So there you have it – my Easy & Quick Homemade Butter Chicken recipe! I hope you’ll give it a try and experience the magic of this incredibly flavorful and satisfying dish. It’s a guaranteed crowd-pleaser, and it’s so easy to make that you’ll be able to whip it up on even the busiest weeknights. I know you will love this recipe and can make Marry Me Chicken Pasta too!

Happy cooking, and enjoy!

Easy & Quick Homemade Butter Chicken

This recipe delivers incredible butter chicken flavor in just 20 minutes! It uses simple spice combinations and a quick marinade for a satisfying and flavorful meal perfect for busy weeknights. Customize the spice level to your liking and enjoy with naan bread or rice.

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Prep Time 35 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 4

Course: Main Course

Cuisine: Indian

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1/2 cup plain yogurt full-fat is best for flavor
• 1 tablespoon ginger-garlic paste or 1 teaspoon grated ginger and 1 teaspoon minced garlic
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder adjust to your spice preference
• 1/2 teaspoon salt
• 2 tablespoons butter
• 1 medium onion, finely chopped
• 1 tablespoon ginger-garlic paste or 1 teaspoon grated ginger and 1 teaspoon minced garlic
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder adjust to your spice preference
• 1/2 teaspoon cumin powder
• 1/4 teaspoon cayenne pepper optional, for extra heat
• 1/2 cup heavy cream
• 1 tablespoon sugar or honey
• Salt to taste
• Fresh cilantro, chopped, for garnish
• Cooked basmati rice or naan bread, for serving

Equipment

• Large bowl
• Large skillet or pot with lid
• Measuring cups
• Measuring spoons
• Mixing spoon or spatula
• Cutting board
• Knife
• Food thermometer

Method

 

1. Marinate the Chicken: In a large bowl, combine the chicken cubes with yogurt, ginger-garlic paste, garam masala, turmeric powder, red chili powder, and salt. Mix well, ensuring the chicken is evenly coated.
2. Refrigerate: Cover the bowl and refrigerate for at least 30 minutes. Longer marinating (up to 2 hours) will result in even more tender and flavorful chicken.
3. Sauté the Onion: While the chicken is marinating, melt butter in a large skillet or pot over medium heat. Add the finely chopped onion and sauté until softened and lightly golden, about 5-7 minutes.
4. Add Ginger-Garlic Paste and Spices: Add the ginger-garlic paste to the skillet and sauté for another minute, until fragrant. Stir in the garam masala, turmeric powder, red chili powder, cumin powder, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly, to bloom the spices.
5. Incorporate Tomatoes: Pour in the crushed tomatoes and stir well to combine. Bring the sauce to a simmer.
6. Simmer the Sauce: Reduce the heat to low, cover the skillet, and let the sauce simmer for 10-15 minutes, stirring occasionally.
7. Cook the Chicken: Add the marinated chicken to the simmering sauce. Stir well to ensure the chicken is fully submerged.
8. Continue Simmering: Cover the skillet again and let the chicken cook in the sauce for 15-20 minutes, or until it’s cooked through and tender. Stir occasionally to prevent sticking. The internal temperature of the chicken should reach 165°F (74°C).
9. Add Cream and Sugar: Stir in the heavy cream and sugar (or honey). Mix well until the sauce is smooth and creamy. Taste and adjust the seasoning with salt, if needed.
10. Garnish and Serve: Garnish with fresh cilantro and serve hot with naan bread, rice, or your favorite side dish.

Notes

For best results, use full-fat yogurt and heavy cream. Don’t skip blooming the spices in butter to maximize their flavor. Adjust the spice level to your preference by modifying the amount of chili powder or cayenne pepper. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. When reheating, add a splash of water if the sauce has thickened too much. Serve with basmati rice and naan bread for a complete meal.