Quick & Easy Homemade Butter Chicken Recipe
Butter Chicken, also known as Murgh Makhani, is a beloved dish that hails from the shores of India. This dish is a delightful blend of tender chicken marinated in aromatic spices and simmered in a creamy tomato sauce, resulting in a comforting meal that is both rich and satisfying. What makes this recipe special is its quick preparation time without sacrificing flavor, making it perfect for busy weeknights or intimate gatherings with family and friends. Serve it with warm naan and fluffy steamed rice, and you’re in for a treat that’s sure to impress!
This recipe not only delivers ease in the kitchen but also captures the essence of traditional Indian cooking, bringing the vibrant flavors of spices into your home. Readers will love how simple the steps are, yet how they produce such a deliciously hearty dish that feels like a warm hug on a plate.
This is what the finished dish looks like when perfectly prepared.
Ingredients
- 1 ½ pounds skinless boneless chicken thighs, cut into bite-sized chunks
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- ½ teaspoon curry powder
- 1 tablespoon Greek yogurt
- 3 tablespoons vegetable oil
- 3 tablespoons butter, divided
- 6 garlic cloves, minced
- 1 medium onion, diced
- 1 15-ounce can tomato sauce
- 1 teaspoon sugar
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 2 cups heavy cream
- ½ teaspoon cayenne pepper (optional for heat)
- 1 teaspoon garam masala
- ½ teaspoon curry powder
- ¼ cup freshly chopped parsley (optional, for garnish)
- Naan bread
- Steamed rice
This image shows the ingredients you’ll need to make the perfect Butter Chicken.
Directions
In a bowl, combine the chicken chunks with salt, garlic powder, paprika, curry powder, and Greek yogurt. Ensure the chicken is well coated, cover, and refrigerate for at least 15 minutes to marinate.
In a large skillet, heat the vegetable oil along with 1 tablespoon of butter over medium heat. Add the minced garlic and diced onion, sautéing until they are fragrant and translucent.
Pour in the tomato sauce, and then add the sugar, salt, black pepper, and heavy cream. If you like some heat, stir in the cayenne pepper. Add the garam masala and curry powder, mixing everything together, and let it simmer for a few minutes.
In a separate pan, cook the marinated chicken over medium heat until it is golden brown and cooked through, about 7-10 minutes.
Transfer the cooked chicken into the sauce and stir in the remaining butter, allowing it to melt and mingle with the sauce. Let everything simmer together for a few more minutes to enhance the flavors.
Garnish with freshly chopped parsley and serve hot with naan bread and steamed rice.
Tips & Variations
- Ingredient Substitutions: If you don’t have Greek yogurt, sour cream works well. Chicken breast can be used instead of thighs for a leaner option.
- Optional Variations: For a vegetarian twist, substitute the chicken with paneer or mixed vegetables like cauliflower and peas. You could also add some cashew puree for extra creaminess.
- Storage or Reheating Tips: Leftover butter chicken can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream if needed to loosen the sauce.
Recipe Information
- Prep time: 15 minutes (plus marinating time)
- Cook time: 25 minutes
- Total time: 40 minutes
- Servings: 4
- Difficulty level: Easy
This image illustrates the delicious Butter Chicken ready to be enjoyed.
Butter Chicken
Ingredients
- 1.5 pounds skinless boneless chicken thighs, cut into bite-sized chunks
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- 0.5 teaspoon curry powder
- 1 tablespoon Greek yogurt Can be substituted with sour cream
- 3 tablespoons vegetable oil
- 3 tablespoons butter, divided
- 6 cloves garlic, minced
- 1 medium onion, diced
- 1 15-ounce can tomato sauce
- 1 teaspoon sugar
- 1 teaspoon salt (adjust to taste)
- 0.5 teaspoon black pepper
- 2 cups heavy cream
- 0.5 teaspoon cayenne pepper (optional for heat)
- 1 teaspoon garam masala
- 0.5 teaspoon curry powder
- 0.25 cup freshly chopped parsley (optional, for garnish)
- to taste Naan bread For serving
- to taste Steamed rice For serving
Method
- In a bowl, combine the chicken chunks with salt, garlic powder, paprika, curry powder, and Greek yogurt. Ensure the chicken is well coated, cover, and refrigerate for at least 15 minutes to marinate.
- In a large skillet, heat the vegetable oil along with 1 tablespoon of butter over medium heat. Add the minced garlic and diced onion, sautéing until they are fragrant and translucent.
- Pour in the tomato sauce, and then add the sugar, salt, black pepper, and heavy cream. If you like some heat, stir in the cayenne pepper. Add the garam masala and curry powder, mixing everything together, and let it simmer for a few minutes.
- In a separate pan, cook the marinated chicken over medium heat until it is golden brown and cooked through, about 7-10 minutes.
- Transfer the cooked chicken into the sauce and stir in the remaining butter, allowing it to melt and mingle with the sauce. Let everything simmer together for a few more minutes to enhance the flavors.
- Garnish with freshly chopped parsley and serve hot with naan bread and steamed rice.