Quick & Easy Homemade Butter Chicken – Creamy, Flavor-Packed in 30 Minutes

Butter Chicken, also known as Murgh Makhani, is one of the most loved Indian dishes worldwide — and for good reason. Tender chicken pieces are simmered in a rich, spiced tomato and cream sauce that’s smooth, mildly spicy, and deeply flavorful. Traditionally, it’s a slow-cooked dish, but this quick & easy homemade version gives you all the flavor in just about 30 minutes.

Perfect for weeknights or cozy weekend meals, this butter chicken recipe skips the restaurant takeout without sacrificing taste. It’s creamy, comforting, and pairs beautifully with fluffy rice or warm naan.

Ingredients Overview

Chicken:

• Boneless Chicken Thighs or Breasts

  • Thighs are juicier and more forgiving during cooking. Breast works for a leaner version.

  • Cut into bite-sized chunks for faster, even cooking.

• Yogurt (for optional marinade)

  • Adds tenderness and slight tang. If skipping the marinade, no worries — the sauce is flavorful enough on its own.

Sauce Base:

• Butter

  • The namesake ingredient. Adds richness and depth.

• Garlic & Ginger

  • Essential aromatics for authentic flavor.

• Tomato Purée or Passata

  • Smooth base with tang and color. Use canned or fresh, blended tomatoes if needed.

• Heavy Cream or Coconut Cream

  • Brings velvety texture and balances the spices. Coconut cream is perfect for dairy-free versions.

• Spices:

  • Garam Masala – Signature Indian spice blend

  • Turmeric – Earthy and anti-inflammatory

  • Chili Powder or Paprika – Adjust heat level

  • Cumin – Adds warmth

  • Coriander – Subtle citrus notes

  • Fenugreek Leaves (Kasuri Methi) – Optional, but adds classic restaurant-style aroma

• Salt & Sugar

  • Sugar balances the acidity of tomatoes; salt enhances all flavors.

Optional Add-ins:

• Cashew Paste or Almond Flour

  • For extra creaminess and body without relying on heavy cream.

• Lime Juice or Lemon Juice

  • A small squeeze at the end brightens the dish.

Step-by-Step Instructions

1. (Optional) Marinate the Chicken

If you have a few extra minutes:

• Mix chicken pieces with:

  • ½ cup plain yogurt

  • 1 tsp garam masala

  • ½ tsp turmeric

  • Salt and a bit of lemon juice

Let it sit while you prepare other ingredients, or marinate up to 12 hours in the fridge.

This step adds depth and tenderness, but you can skip it for a faster version.

2. Cook the Chicken

• In a large skillet, heat 1 tbsp butter over medium-high heat.

• Add chicken (shaken off excess marinade) and sear until golden on all sides — about 5–7 minutes.

  • Don’t overcrowd the pan; work in batches if needed.

• Remove and set aside.

3. Make the Sauce

• In the same pan, add 2 tbsp butter, then sauté:

  • 4 cloves garlic, minced

  • 1 tbsp fresh grated ginger

Cook until fragrant — about 30 seconds.

• Stir in:

  • 1½ tsp garam masala

  • 1 tsp paprika or mild chili powder

  • ½ tsp turmeric

  • 1 tsp ground cumin

  • ½ tsp coriander

Let spices bloom for 30 seconds.

• Add:

  • 1½ cups tomato purée (or passata)

  • ½ tsp salt

  • 1–2 tsp sugar (adjust to taste)

Simmer for 5–7 minutes, stirring occasionally, until slightly thickened and deepened in color.

4. Finish with Cream & Chicken

• Stir in:

  • ¾ cup heavy cream (or coconut cream for dairy-free)

  • Optional: 2 tbsp cashew paste or 1 tbsp almond flour

• Return chicken to the pan. Simmer for another 8–10 minutes, until chicken is fully cooked and the sauce is silky.

• Taste and adjust:

  • Add a splash of water if too thick.

  • Add more salt or sugar as needed.

5. Garnish & Serve

• Finish with:

  • A swirl of cream

  • A sprinkle of crushed fenugreek leaves (kasuri methi)

  • Chopped cilantro or a squeeze of lemon juice

Serve hot with:

• Steamed basmati rice

• Garlic naan or roti

• Cucumber raita or pickled onions on the side

Tips, Variations & Substitutions

• Make it Spicy: Add green chili or extra red chili powder to the sauce.

• No Cream? Use full-fat milk + 1 tbsp butter or coconut milk for a dairy-free version.

• Short on Time? Skip marinating and cook chicken directly in the sauce — it’ll still be delicious.

• Make It Vegan: Substitute chicken with tofu, chickpeas, or cauliflower. Use coconut milk instead of cream and oil instead of butter.

• Add Greens: Stir in a handful of baby spinach or frozen peas toward the end for color and nutrition.

Serving Ideas & Occasions

This dish is:

• Perfect for Weeknight Dinners – Fast, hearty, and comforting

• Great for Entertaining – Feels restaurant-worthy but easy to pull together

• Meal Prep Friendly – Keeps well and tastes even better the next day

Pair with:

• Saffron or jeera rice

• Toasted naan or paratha

• Chilled mango lassi

• A simple cucumber-onion salad

Nutritional & Health Notes

Butter chicken is:

• High in protein

• Rich in healthy fats (especially if using cream or coconut milk)

• Naturally gluten-free

• Lower in carbs when served with cauliflower rice or low-carb bread

To lighten the recipe:

• Use chicken breast and half the cream

• Swap butter for olive oil

• Skip sugar or use a natural sweetener

Each serving (with sauce only) provides approx. 350–400 calories, depending on cream and butter used.

FAQs

Q1: Can I use store-bought butter chicken sauce?

Yes, but homemade sauce gives you better control over flavor and ingredients. This quick recipe only takes a few extra minutes.

Q2: How long does butter chicken last in the fridge?

Store in an airtight container for up to 4 days. Reheat gently on the stove or microwave.

Q3: Can I freeze butter chicken?

Absolutely. Cool completely and freeze for up to 2 months. Thaw overnight in the fridge and reheat on the stovetop.

Q4: What’s the difference between butter chicken and tikka masala?

Butter chicken is creamier, slightly sweeter, and typically less spicy. Tikka masala is spicier, tangier, and often uses a tomato-forward sauce with more spices.

Q5: Can I cook this in an Instant Pot?

Yes — sauté the aromatics first, then add chicken and sauce ingredients. Cook on high pressure for 8 minutes, quick release, and stir in cream at the end.

Q6: Is this recipe gluten-free?

Yes — naturally, as long as all your ingredients (especially store-bought yogurt or broth) are certified gluten-free.

Q7: Can I double the recipe?

Yes! Double all ingredients and use a large skillet or Dutch oven. Freeze leftovers in portions for easy meals later

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