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A tempting close-up of creamy Butter Chicken, showcasing its rich color and texture as the featured image.

Quick Butter Chicken Recipe Easy

This recipe delivers authentic butter chicken flavor without spending hours in the kitchen. It's a quick and easy way to create a restaurant-quality dish in your own home, perfect for weeknight dinners or special occasions.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tablespoon ginger-garlic paste
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder adjust to taste
  • 1/2 teaspoon salt
  • 2 tablespoons plain yogurt
  • 1 tablespoon lemon juice
  • 2 tablespoons butter
  • 1 medium onion, finely chopped
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon garam masala
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder adjust to taste
  • 1/2 cup tomato paste
  • 1/2 cup heavy cream
  • 1/4 cup cashew paste optional, for extra richness
  • 1 teaspoon sugar or honey
  • 1/2 teaspoon dried fenugreek leaves kasuri methi
  • Salt to taste
  • Fresh cilantro, for garnish
  • Cooked basmati rice, for serving
  • Naan bread, for serving

Equipment

  • Large bowl
  • Measuring spoons
  • Measuring cups
  • Whisk
  • Large skillet or pot
  • Spatula
  • Separate skillet or pan
  • Tongs
  • Knife
  • Cutting board

Method
 

  1. In a large bowl, combine the chicken pieces with ginger-garlic paste, garam masala, turmeric powder, red chili powder, salt, yogurt, and lemon juice.
  2. Mix well to ensure the chicken is evenly coated.
  3. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.
  4. While the chicken is marinating, prepare the sauce. Melt the butter in a large skillet or pot over medium heat.
  5. Add the chopped onion and cook until softened and lightly golden, about 5-7 minutes.
  6. Stir in the ginger-garlic paste, garam masala, turmeric powder, and red chili powder. Cook for another minute until fragrant.
  7. Add the crushed tomatoes and tomato paste. Bring to a simmer, then reduce the heat and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly.
  8. If you are using cashew paste, stir it in now.
  9. Stir in the heavy cream and sugar (or honey). Season with salt to taste.
  10. Simmer for another 5 minutes, allowing the flavors to meld together.
  11. Heat a separate skillet or pan over medium-high heat.
  12. Add the marinated chicken in a single layer (you may need to do this in batches to avoid overcrowding the pan).
  13. Cook the chicken until it is browned on all sides and cooked through, about 6-8 minutes.
  14. Add the cooked chicken to the butter chicken sauce.
  15. Stir gently to coat the chicken evenly in the sauce.
  16. Simmer for another 5-10 minutes, allowing the chicken to absorb the flavors of the sauce.
  17. Stir in the crushed dried fenugreek leaves (kasuri methi).
  18. Garnish with fresh cilantro.
  19. Serve hot with cooked basmati rice and naan bread.

Notes

The marinade is key to tender and flavorful chicken. If possible, marinate for longer than 30 minutes, even overnight. Adjust the spice level by modifying the amount of red chili powder. Cashew paste can be substituted with almond paste or cream cheese, or omitted entirely. For a thicker sauce, simmer for longer or add a cornstarch slurry. Store leftovers in an airtight container in the refrigerator for up to 3 days.