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Close-up of tender chicken pieces in a rich, creamy, orange-red sauce, garnished with fresh cilantro, representing Quick & Easy Homemade Butter Chicken.

Quick & Easy Homemade Butter Chicken

This recipe provides instructions for making butter chicken quickly at home. It is suitable for a weeknight dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Marinade
  • 1.5 lbs Boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1/2 cup Plain yogurt
  • 1 tbsp Lemon juice
  • 1 tsp Ginger paste
  • 1 tsp Garlic paste
  • 1 tsp Garam masala
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Salt
For the Sauce
  • 2 tbsp Butter or ghee
  • 1 medium Onion, finely chopped
  • 1 tsp Ginger paste
  • 1 tsp Garlic paste
  • 1 tsp Garam masala
  • 1 tsp Cumin powder
  • 1/2 tsp Chili powder (adjust to taste)
  • 1 14.5 oz can Crushed tomatoes Drained
  • 1/2 cup Heavy cream
  • 1 tsp Sugar Optional
  • 1/4 cup Water or chicken broth As needed for consistency
  • 1/4 cup Fresh cilantro, chopped For garnish

Equipment

  • Large skillet or Dutch oven
  • Mixing bowls

Method
 

  1. In a bowl, combine the chicken pieces with all the marinade ingredients. Mix well to coat. Let the chicken marinate for at least 15 minutes while you prepare the sauce.
  2. Heat 1 tablespoon of butter in a large skillet over medium-high heat. Add the marinated chicken in a single layer (work in batches if necessary) and cook until browned and cooked through, about 5 to 7 minutes per side. Remove the chicken from the skillet and set aside.
  3. Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the same skillet. Add the chopped onion and cook until soft, about 5 minutes.
  4. Stir in the ginger paste and garlic paste. Cook for 1 minute until fragrant.
  5. Add the garam masala, cumin powder, and chili powder. Cook for 30 seconds, stirring constantly.
  6. Pour in the crushed tomatoes. Bring the sauce to a simmer. If the sauce is too thick, add a little water or broth until you reach your desired consistency.
  7. Stir in the heavy cream and sugar (if using). Simmer gently for 5 minutes, allowing the flavors to combine. Do not boil after adding the cream.
  8. Return the cooked chicken to the sauce. Stir to coat and heat through for 2 to 3 minutes.
  9. Serve hot, garnished with fresh cilantro. This dish pairs well with rice or naan bread.

Notes

For a smoother sauce, you can blend the sauce mixture (before adding the cream and chicken) using an immersion blender or transfer it carefully to a regular blender.

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