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Butter Chicken Recipe: 30-Minute Quick & Easy Homemade Meal

Butter Chicken Recipe: 30-Minute Quick & Easy Homemade Meal

  • Author: basmer
  • Total Time: 30
  • Yield: 4 servings 1x

Description

This quick and easy homemade butter chicken delivers authentic Indian flavors in just 30 minutes! Tender chicken pieces are cooked in a rich, creamy tomato sauce with aromatic spices. Perfect for busy weeknights yet impressive enough for weekend entertaining.

Ingredients

Scale
  • For the Chicken Marinade:
  • 1.5 pounds (680g) boneless chicken thighs, cut into 1-inch pieces
  • 1/2 cup (120g) plain yogurt
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon salt
  • 1/2 teaspoon red chili powder (adjust to taste)
  • For the Butter Chicken Sauce:
  • 4 tablespoons (56g) unsalted butter, divided
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon red chili powder (adjust to taste)
  • 1 can (14 oz/400g) tomato sauce or puree
  • 1 tablespoon tomato paste (for deeper flavor)
  • 1 cup (240ml) heavy cream
  • 2 tablespoons sugar (optional, balances the acidity)
  • Salt to taste
  • 1/4 cup fresh cilantro, chopped (for garnish)

Instructions

  1. Marinate the Chicken:
    1. In a large bowl, combine yogurt, minced garlic, grated ginger, garam masala, ground cumin, turmeric, salt, and red chili powder.
    2. Add chicken pieces to the marinade and mix well to coat evenly.
    3. Cover and refrigerate for at least 30 minutes, or ideally 2-4 hours (overnight works best for maximum flavor development).
  2. Prepare the Butter Chicken Sauce:
    1. Heat 2 tablespoons of butter in a large, deep skillet or Dutch oven over medium heat.
    2. Add chopped onions and sauté until soft and translucent, about 3-4 minutes.
    3. Add minced garlic and grated ginger, cooking for another minute until fragrant.
    4. Stir in garam masala, cumin, coriander, and red chili powder. Cook for 30 seconds until spices become aromatic.
    5. Pour in tomato sauce and tomato paste, mixing well. Simmer for 5 minutes, stirring occasionally.
    6. Transfer the mixture to a blender and puree until smooth (or use an immersion blender). Return the sauce to the pan.
  3. Cook the Chicken:
    1. While the sauce is simmering, heat the remaining 2 tablespoons of butter in a separate pan over medium-high heat.
    2. Remove chicken from the marinade (discard extra marinade) and add to the hot pan in a single layer, working in batches if necessary.
    3. Cook for 3-4 minutes on each side until golden brown and cooked through (internal temperature of 165°F/74°C).
  4. Combine and Finish:
    1. Add the cooked chicken pieces to the pureed sauce and bring to a gentle simmer.
    2. Pour in the heavy cream and stir to combine. Simmer for 5-10 minutes until the sauce thickens slightly.
    3. Taste and adjust seasoning with salt and optional sugar to balance flavors.
    4. Remove from heat and garnish with fresh chopped cilantro before serving.

Notes

Pro Tips:

  • Use chicken thighs instead of breast for more tender, flavorful results.
  • Don’t skip the marinating time – even 30 minutes makes a huge difference.
  • Blend the sauce for that signature smooth, velvety texture.
  • Balance acidity with a touch of sugar if your tomatoes are particularly tart.
  • Add kasuri methi (dried fenugreek leaves) in the final minute for an extra layer of authentic flavor.

Serving Suggestions:

  • Serve with steamed basmati rice or naan bread.
  • For a lower-carb option, serve with cauliflower rice.
  • Complete your Indian feast with cucumber raita, pickled onions, or a simple green salad.

Storage:

  • Refrigerate leftovers in an airtight container for up to 4 days.
  • Freeze for up to 3 months. Thaw overnight in the refrigerator.
  • Reheat gently on the stovetop, adding a splash of cream if needed.
  • Prep Time: 15
  • Cook Time: 15
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Indian

Nutrition

  • Serving Size: 1 cup
  • Calories: 490
  • Sugar: 7
  • Sodium: 680
  • Fat: 36
  • Saturated Fat: 21
  • Unsaturated Fat: 12
  • Trans Fat: 0
  • Carbohydrates: 12
  • Fiber: 2
  • Protein: 32
  • Cholesterol: 175

Keywords: butter chicken recipe, homemade butter chicken, quick butter chicken, easy butter chicken, Indian chicken curry, 30-minute dinner, creamy chicken recipe

Find it online: https://recipesmolly.com/quick-easy-homemade-butter-chicken-recipe/