Why Make This Recipe
Homemade butter chicken is a classic Indian dish that is popular for good reason. It’s creamy, flavorful, and comforting, making it perfect for a quick weeknight dinner or a cozy weekend meal. Plus, by making it at home, you can control the ingredients and customize the flavors to your liking. This quick and easy version allows you to enjoy a restaurant-quality dish in the comfort of your kitchen without spending hours on preparation.
How to Make Quick & Easy Homemade Butter Chicken
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
Directions
Marinate the Chicken: In a bowl, mix the chicken pieces with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Let it marinate for at least 30 minutes to deepen the flavor.
Cook the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
Prepare the Sauce Base: In the same skillet, melt 1 tablespoon of butter. Add the minced garlic and diced onion, cooking until the onion is translucent and softened.
Build the Sauce: Pour in the tomato sauce, sugar, salt, and black pepper. Stir well and let it simmer for about 10 minutes.
Season and Simmer: Add the heavy cream, cayenne pepper, garam masala, and curry powder to the sauce. Stir everything together, then return the cooked chicken to the skillet. Let it simmer for an additional 10 minutes.
Finish with Butter: Stir in the remaining 2 tablespoons of butter until melted and well mixed into the sauce.
Serve and Enjoy: Serve the butter chicken over steamed rice or with warm naan bread. Garnish with freshly chopped parsley if desired.
How to Serve Quick & Easy Homemade Butter Chicken
This butter chicken is best served hot. You can pair it with steamed basmati rice or warm naan bread to soak up the rich sauce. For a fresh touch, consider a side of cucumber salad or a simple green salad to balance the meal.
How to Store Quick & Easy Homemade Butter Chicken
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in a saucepan over low heat. If it looks a bit thick, add a splash of water or cream to loosen it up.
Tips to Make Quick & Easy Homemade Butter Chicken
- Marination Time: If you have more time, marinating the chicken overnight will enhance the flavors even more.
- Adjusting Spice Levels: If you prefer it milder, reduce the cayenne pepper or leave it out altogether.
- Cream Substitutes: For a lighter version, you can use half-and-half instead of heavy cream, though the sauce will be less rich.
Variation
You can replace the chicken with paneer or tofu for a vegetarian option. Simply cook until golden and follow the same steps to make the sauce.
FAQs
1. Can I use chicken breasts instead of thighs?
Yes, you can use boneless chicken breasts, but they may dry out more quickly. Make sure not to overcook them.
2. How can I make this dish spicier?
Add more cayenne pepper or include chopped green chilies in the sauce for extra heat.
3. Is butter chicken gluten-free?
Yes, as long as you serve it with gluten-free naan or rice, butter chicken is generally gluten-free. Always check ingredient labels to be sure.
Quick & Easy Homemade Butter Chicken
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Cooking
- Cuisine: Indian
- Diet: Non-Vegetarian
Description
A quick and easy version of the classic Indian butter chicken, creamy and flavorful.
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
Instructions
- Marinate the Chicken: In a bowl, mix the chicken pieces with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Let it marinate for at least 30 minutes to deepen the flavor.
- Cook the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
- Prepare the Sauce Base: In the same skillet, melt 1 tablespoon of butter. Add the minced garlic and diced onion, cooking until the onion is translucent and softened.
- Build the Sauce: Pour in the tomato sauce, sugar, salt, and black pepper. Stir well and let it simmer for about 10 minutes.
- Season and Simmer: Add the heavy cream, cayenne pepper, garam masala, and curry powder to the sauce. Stir everything together, then return the cooked chicken to the skillet. Let it simmer for an additional 10 minutes.
- Finish with Butter: Stir in the remaining 2 tablespoons of butter until melted and well mixed into the sauce.
- Serve and Enjoy: Serve the butter chicken over steamed rice or with warm naan bread. Garnish with freshly chopped parsley if desired.
Notes
For a lighter version, substitute heavy cream with half-and-half. Leftovers can be stored for up to 3 days in the fridge.