Name: Quick & Easy Homemade Butter Chicken Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Indian
Ingredients: For the chicken marinade:; 500 g (1.1 lbs) boneless chicken thighs or breasts, cubed; 150 g (¾ cup) plain yogurt; 1 tbsp lemon juice; 2 tsp ground cumin; 2 tsp ground coriander; 1 tsp garam masala; 1 tsp turmeric powder; 1 tsp Kashmiri chili powder (or paprika); 1 tsp salt; 2 garlic cloves, minced; 1-inch ginger, grated; For the butter chicken sauce:; 3 tbsp unsalted butter; 2 tbsp vegetable oil; 1 large onion, finely chopped; 4 garlic cloves, minced; 1-inch ginger, grated; 2 tsp ground cumin; 2 tsp garam masala; 1 tsp ground coriander; 1 tsp turmeric powder; 1–2 tsp Kashmiri chili powder; 400 g (14 oz) crushed tomatoes or puree; 200 ml (¾ cup) heavy cream; 100 ml (½ cup) chicken stock or water; 2 tbsp tomato paste; 2 tbsp sugar or honey; 1 ½ tsp salt (to taste); 3 tbsp chopped fresh cilantro, garnish

Butter Chicken, also known as Murgh Makhani, is one of the most beloved dishes in Indian cuisine. Its creamy tomato-based sauce, tender chicken, and aromatic spices make it a go-to comfort meal worldwide. While many assume it is complicated to prepare, the truth is that you can make restaurant-quality butter chicken at home with minimal effort. By using the right spices and a few clever shortcuts, you can whip up this classic dish in under an hour. This guide will walk you through everything you need, from exact ingredient measurements to detailed steps, storage tips, and serving ideas.

Ingredients

To ensure your butter chicken turns out rich and flavorful, measure everything accurately.

For the chicken marinade:

500 g (1.1 lbs) boneless chicken thighs or breasts, cut into bite-sized cubes
150 g (¾ cup) plain yogurt
1 tbsp lemon juice
2 tsp ground cumin
2 tsp ground coriander
1 tsp garam masala
1 tsp turmeric powder
1 tsp Kashmiri red chili powder (or paprika for mild heat)
1 tsp salt
2 cloves garlic, finely minced
1-inch piece ginger, grated

For the butter chicken sauce:

3 tbsp unsalted butter
2 tbsp vegetable oil
1 large onion, finely chopped
4 cloves garlic, minced
1-inch piece ginger, grated
2 tsp ground cumin
2 tsp garam masala
1 tsp ground coriander
1 tsp turmeric powder
1–2 tsp Kashmiri chili powder (adjust to taste)
400 g (14 oz) canned crushed tomatoes or tomato purée
200 ml (¾ cup) heavy cream
100 ml (½ cup) water or chicken stock
2 tbsp tomato paste
2 tbsp sugar or honey (balances acidity)
1 ½ tsp salt (adjust to taste)
3 tbsp chopped fresh cilantro (coriander leaves), for garnish

Instructions

Step 1: Marinate the chicken

In a large bowl, combine yogurt, lemon juice, spices, garlic, ginger, and salt.
Add the chicken pieces and coat them well in the marinade.
Cover and refrigerate for at least 30 minutes. For best results, marinate overnight.

Step 2: Cook the chicken

Heat a tablespoon of oil in a skillet or grill pan over medium-high heat.
Cook the marinated chicken pieces in batches until lightly charred and almost cooked through (about 5–6 minutes).
Remove the chicken and set aside. The chicken will finish cooking in the sauce.

Step 3: Prepare the sauce

Heat butter and remaining oil in a deep pan over medium heat.
Add chopped onions and sauté until golden brown, about 6–8 minutes.
Stir in garlic and ginger, cooking for another minute until fragrant.
Add cumin, coriander, turmeric, chili powder, and garam masala. Stir for 30 seconds to bloom the spices.
Pour in crushed tomatoes and tomato paste. Stir well and simmer for 10 minutes until the sauce thickens and deepens in color.

Step 4: Blend for smoothness

If you prefer a silky sauce, transfer the mixture to a blender and process until smooth.
Return the sauce to the pan. Add water or chicken stock and stir to adjust consistency.

Step 5: Add cream and chicken

Stir in heavy cream and sugar (or honey). Mix until well combined.
Add the cooked chicken pieces. Simmer on low heat for 10–12 minutes until the chicken is tender and fully cooked.
Taste and adjust salt or spices as needed.

Step 6: Garnish and serve

Sprinkle freshly chopped cilantro over the butter chicken.
Add a swirl of cream if desired for presentation.

Conservation and Storage

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: Cool the butter chicken completely and freeze in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Warm gently on the stovetop over low heat, adding a splash of water or cream to restore the sauce’s consistency.

Variations

Vegetarian option: Replace chicken with paneer (Indian cottage cheese) or mixed vegetables like cauliflower and peas.
Vegan version: Use coconut cream instead of dairy cream and plant-based butter or oil instead of ghee.
Spicy twist: Add chopped green chilies for extra heat.
Light version: Use Greek yogurt in the sauce instead of heavy cream for fewer calories without sacrificing creaminess.

Serving Suggestions

Butter chicken pairs perfectly with:

Naan bread: Soft, pillowy naan to scoop up the rich sauce.
Steamed basmati rice: A fragrant, fluffy rice base balances the creamy sauce.
Jeera rice: Rice cooked with cumin seeds for added aroma.
Roti or paratha: Whole wheat flatbreads for a wholesome option.
Side salad: A simple cucumber and tomato salad adds freshness.

For a complete meal, serve butter chicken alongside raita (yogurt dip) and pickled onions.

Conclusion

Butter Chicken remains a timeless dish because it combines bold spices with a creamy, comforting sauce. With this quick and easy recipe, you can bring the flavors of an Indian restaurant into your own kitchen. The dish adapts well to variations, stores conveniently, and pairs beautifully with a wide range of sides. Whether you serve it for a weeknight dinner or a festive gathering, butter chicken delivers on both taste and versatility.

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Quick & Easy Homemade Butter Chicken Recipe

Author: hafsahafsa
Total Time: 55 minutes
Yield: 4 servings 1x

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Description

Butter Chicken (Murgh Makhani) is a rich and creamy Indian curry made with marinated chicken simmered in a spiced tomato and cream sauce. This recipe delivers authentic flavors in under an hour with simple ingredients.

Ingredients

Scale

For the chicken marinade:

500 g (1.1 lbs) boneless chicken thighs or breasts, cubed

150 g (¾ cup) plain yogurt

1 tbsp lemon juice

2 tsp ground cumin

2 tsp ground coriander

1 tsp garam masala

1 tsp turmeric powder

1 tsp Kashmiri chili powder (or paprika)

1 tsp salt

2 garlic cloves, minced

1-inch ginger, grated

For the butter chicken sauce:

3 tbsp unsalted butter

2 tbsp vegetable oil

1 large onion, finely chopped

4 garlic cloves, minced

1-inch ginger, grated

2 tsp ground cumin

2 tsp garam masala

1 tsp ground coriander

1 tsp turmeric powder

1–2 tsp Kashmiri chili powder

400 g (14 oz) crushed tomatoes or puree

200 ml (¾ cup) heavy cream

100 ml (½ cup) chicken stock or water

2 tbsp tomato paste

2 tbsp sugar or honey

1 ½ tsp salt (to taste)

3 tbsp chopped fresh cilantro, garnish

Instructions

Marinate the chicken: Mix yogurt, lemon juice, garlic, ginger, and spices. Add chicken. Coat well. Chill 30 min (overnight best).

Cook chicken: Heat 1 tbsp oil in skillet. Cook chicken until browned but not fully done. Remove.

Make sauce: In a pan, melt butter + oil. Sauté onions until golden. Add garlic, ginger, and spices. Stir 30 sec. Add tomatoes + paste. Simmer 10 min.

Blend smooth (optional): Blend sauce for a silky texture. Return to pan. Add stock to adjust.

Finish: Add cream + sugar. Stir in chicken. Simmer 10–12 min until cooked through. Adjust seasoning.

Serve: Garnish with cilantro. Add cream swirl if desired.