Quick & Easy Homemade Butter Chicken – Creamy, Flavorful Indian-Inspired Comfort

Butter Chicken, also known as Murgh Makhani, is one of the most beloved Indian dishes around the world. It’s famous for its tender chunks of chicken simmered in a rich, creamy tomato-based sauce, laced with warm spices and a subtle smoky sweetness.

This Quick & Easy Homemade Butter Chicken recipe captures all that restaurant-quality flavor with fewer ingredients and a faster cooking time. Using simple pantry staples and shortcut techniques, you’ll have a hearty, aromatic dinner on the table in just 30–40 minutes — no tandoor or hours-long marination required.

Perfect for busy weeknights, this dish pairs beautifully with basmati rice, naan, or even cauliflower rice for a low-carb twist.

Ingredients Overview

Here’s what goes into making butter chicken at home, and how each ingredient contributes to its signature taste and texture:

• Chicken Thighs or Breasts: Thighs are juicier and more forgiving, but breasts work well too. Cut into bite-sized pieces for quicker cooking.

• Greek Yogurt or Heavy Cream: Used in the marinade or sauce for richness and tenderness. Yogurt helps tenderize the chicken quickly, while cream adds luxurious texture to the curry.

• Tomato Purée or Crushed Tomatoes: Forms the base of the sauce. Choose plain, unsweetened tomato purée or canned crushed tomatoes for a balanced acidity.

• Butter: Adds depth and richness. It’s called butter chicken for a reason — don’t skip this!

• Onion, Garlic & Ginger: The aromatic backbone of the curry. These add savory depth and a touch of heat.

• Garam Masala: The signature spice blend. It typically includes cumin, coriander, cardamom, cinnamon, cloves, and nutmeg. You can find it pre-mixed or make your own.

• Paprika or Chili Powder: Adds color and mild heat. Use Kashmiri chili powder for vibrant color without too much spice.

• Turmeric & Cumin: Optional but recommended for earthiness and warmth.

• Cream or Coconut Milk: Stirred in at the end for a velvety finish. Coconut milk offers a dairy-free option with a subtle sweetness.

• Fresh Cilantro or Kasuri Methi (Dried Fenugreek Leaves): For garnish and a final layer of authentic flavor.

Ingredient Swaps & Shortcuts:

• Use pre-cooked rotisserie chicken to cut down on prep.

• Replace cream with full-fat coconut milk for dairy-free.

• Use tomato sauce in place of purée in a pinch — just adjust seasoning to balance sweetness.

Step-by-Step Instructions

Step 1: Quick Marinade (Optional But Recommended)

In a bowl, toss 1½ lbs chicken pieces with:

• ½ cup plain Greek yogurt

• 1 tbsp lemon juice

• 1 tsp garlic (minced)

• 1 tsp ginger (grated)

• 1 tsp garam masala

• ½ tsp turmeric

• Salt to taste

Let it sit while you prep the sauce — even 10–15 minutes makes a difference.

Step 2: Sear the Chicken

In a large skillet or nonstick pan, heat 1 tbsp butter and 1 tbsp oil over medium-high heat. Sear the marinated chicken until golden on the outside (about 3–4 minutes per side). It doesn’t need to cook through fully yet.

Remove and set aside.

Step 3: Build the Sauce

In the same pan, add:

• 1 tbsp butter

• 1 medium onion, finely chopped

Sauté until soft and lightly golden (5–7 minutes). Then add:

• 3 cloves garlic, minced

• 1 tbsp grated fresh ginger

Cook for 1 minute, then stir in:

• 1½ tsp garam masala

• 1 tsp paprika or chili powder

• ½ tsp cumin (optional)

Toast the spices briefly, then pour in:

• 1 cup tomato purée or crushed tomatoes

• Salt to taste

Simmer for 8–10 minutes, stirring occasionally, until thickened and slightly darkened in color.

Step 4: Blend (Optional for Smooth Sauce)

For a silky texture, use an immersion blender or transfer sauce to a blender and puree until smooth. Return to the pan.

Step 5: Finish the Butter Chicken

Add back the seared chicken to the sauce. Stir in:

• ½ cup heavy cream or coconut milk

• 2 tbsp butter

• Optional: ½ tsp sugar to balance acidity

Simmer everything together for 8–10 minutes, or until the chicken is fully cooked and tender. Taste and adjust seasoning.

Step 6: Garnish & Serve

Sprinkle with chopped cilantro or a pinch of crushed kasuri methi. Serve hot with warm naan, basmati rice, or roasted vegetables.

Tips, Variations & Substitutions

• Use pre-cooked chicken: Skip the marination and searing steps. Just cube, heat, and simmer in the sauce.

• Spice control: For mild butter chicken, skip chili powder and use sweet paprika. For heat, add cayenne to taste.

• Vegan version: Use tofu or chickpeas in place of chicken and coconut milk instead of cream. Skip the butter or use vegan butter.

• Make it a one-pot meal: Stir in a handful of baby spinach or frozen peas for a veggie boost.

Serving Ideas & Occasions

Butter chicken pairs beautifully with:

• Steamed basmati rice

• Garlic naan or roti

• Cucumber raita for cooling contrast

• Lentils or dal for a hearty Indian feast

It’s perfect for cozy family dinners, special weekend meals, or meal prepping — the flavors deepen beautifully overnight.

Nutritional & Health Notes

This dish is:

• High in protein from chicken and yogurt

• Balanced in fat and carbs, especially when served with rice or naan

• Customizable for lower-fat or dairy-free diets

• Naturally gluten-free, provided all ingredients (especially spice blends) are GF-certified

Use coconut milk and olive oil for a heart-healthy twist, or stick with butter and cream for authentic richness.

FAQs

Q1: Can I make butter chicken in advance?

Yes. Butter chicken actually tastes better the next day as the flavors deepen. Store in the fridge up to 4 days or freeze for 1–2 months.

Q2: Is this recipe spicy?

Not inherently. It’s warm and flavorful, but not hot. Adjust chili powder or cayenne to suit your heat preference.

Q3: Can I use chicken breasts?

Absolutely. They cook quickly and work well. Be careful not to overcook, as they dry out faster than thighs.

Q4: Can I skip the marinating step?

Yes, especially if using precooked chicken or short on time. Marinating enhances tenderness but isn’t essential for flavor in this quick version.

Q5: Can I freeze butter chicken?

Yes. Let it cool completely, then freeze in an airtight container for up to 2 months. Thaw and reheat gently on the stove with a splash of water or cream.

Q6: What makes butter chicken different from tikka masala?

Butter chicken is creamier and slightly sweeter, with a richer butter-based sauce. Tikka masala tends to be spicier and more tomato-forward.

Q7: How do I make it dairy-free?

Swap yogurt and cream for coconut milk or unsweetened dairy-free yogurt. Use oil instead of butter, and check your spice blend for hidden dairy.

Print