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Easy homemade butter chicken is quickly prepared and served in this enticing featured image.

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
Cook Time 35 minutes
Total Time 1 hour 10 minutes
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.