Quick & Easy Homemade Butter Chicken | Indian-Inspired Weeknight Dinner

Craving rich, creamy, and aromatic Indian food without a long prep? This Quick & Easy Homemade Butter Chicken brings restaurant-style flavor to your kitchen in under 40 minutes. Tender chicken simmered in a spiced tomato cream sauce, infused with warming garam masala and finished with a buttery touch—it’s comfort food at its finest. Perfect for busy weeknights, this simplified version doesn’t skimp on taste or authenticity.

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Introduction: The Origins of a Modern Indian Favorite

Butter Chicken, or Murgh Makhani, is a relatively modern Indian dish that originated in Delhi in the 1950s at the famous Moti Mahal restaurant. Legend has it that it was invented as a way to repurpose leftover tandoori chicken by simmering it in a creamy tomato gravy.

Today, butter chicken is beloved across the globe. Its rich sauce—made with butter, tomatoes, cream, and a blend of aromatic spices—is mild enough for spice-sensitive eaters, yet deeply flavorful. Traditional recipes often require marinating the chicken overnight and using a tandoor oven. But this quick version gives you all the depth in a fraction of the time using stovetop-friendly techniques.

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Ingredients Overview

Let’s break down the key components that make butter chicken so irresistibly good:

Boneless Chicken Thighs or Breasts

Chicken thighs are ideal—they’re juicy, flavorful, and hold up well during simmering. However, chicken breasts work too if you prefer leaner meat. Cut into bite-sized chunks for even cooking.

Garlic & Ginger

Fresh minced garlic and ginger create the base of flavor and bring zingy brightness to the dish. This combo is essential in Indian cooking and forms the foundation of many curry sauces.

Tomato Purée or Crushed Tomatoes

Creates the rich, tangy body of the sauce. Use canned tomato purée or crushed tomatoes for a smooth consistency. Fresh tomatoes can also be used but require more simmering time.

Heavy Cream

Gives the sauce its signature silky texture and balances the acidity of the tomatoes. For a lighter version, use half-and-half or unsweetened coconut milk.

Butter

Melted into the sauce at the end for richness and a velvety mouthfeel. It also enhances the dish’s name and flavor.

Garam Masala

A warm spice blend typically including cumin, coriander, cinnamon, cloves, and cardamom. It adds depth and an unmistakable Indian flavor. Add at the end to preserve its aroma.

Ground Spices

• Turmeric: Adds color and earthiness.

• Cumin: Adds smoky undertones.

• Coriander: Brings citrusy balance.

• Chili Powder or Paprika: For mild heat and color.

Yogurt (Optional)

Used in traditional marinades for tenderness and tang. In this quick version, it’s optional but adds flavor if used.

Salt & Pepper

To balance all the flavors and season the meat.

Optional:

• Fresh cilantro for garnish

• Lemon juice to brighten the dish

• Green chilies for extra heat

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Step-by-Step Instructions

This streamlined butter chicken recipe skips the long marinating and grilling but still delivers bold flavor in under an hour.

1. Prep the Chicken

Cut 1½ pounds of boneless chicken thighs or breasts into 1-inch chunks. Pat them dry with paper towels and season with salt, pepper, and 1 teaspoon of garam masala.

2. Brown the Chicken

In a large skillet or Dutch oven, heat 2 tablespoons of oil or butter over medium-high heat. Sear the chicken pieces in batches until golden brown (they don’t need to be fully cooked). Remove from the pan and set aside.

3. Sauté Aromatics

Lower the heat to medium. In the same pan, add 2 tablespoons of butter and sauté:

• 1 medium onion, finely chopped (about 5 minutes)

• 4 garlic cloves, minced

• 1 tablespoon grated fresh ginger

Cook until fragrant and soft—do not let the garlic brown.

4. Add Spices

Stir in:

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• ½ teaspoon turmeric

• ½ to 1 teaspoon chili powder (adjust to taste)

Cook for 30 seconds to bloom the spices.

5. Add Tomato Base

Pour in 1½ cups of canned tomato purée or crushed tomatoes. Stir well and let simmer for 8–10 minutes, stirring occasionally, until the sauce thickens and darkens in color.

6. Blend (Optional for Smooth Sauce)

For a silky restaurant-style texture, transfer the sauce to a blender or use an immersion blender to purée until smooth. Then return to the pan.

7. Add Cream and Chicken

Stir in:

• ½ to ¾ cup heavy cream (or coconut milk)

• The browned chicken pieces

Simmer uncovered on low heat for 10–12 minutes, or until the chicken is fully cooked and the sauce is creamy.

8. Finish with Butter and Garam Masala

Turn off the heat and stir in:

• 2 tablespoons butter

• 1 teaspoon garam masala

• Optional squeeze of lemon juice

Taste and adjust seasoning as needed.

9. Garnish and Serve

Top with fresh chopped cilantro and serve hot with rice, naan, or roti.

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Tips, Variations, and Substitutions

This butter chicken recipe is easy to tweak based on your taste and dietary needs.

Tips for Best Results

• Don’t skip browning the chicken—it adds flavor and texture.

• Always bloom your spices in fat to deepen their flavor.

• Let the tomato base simmer to remove the raw taste.

Variations

• Spicy: Add green chilies or increase the chili powder.

• Lighter: Use Greek yogurt or coconut milk instead of cream.

• Grilled Version: Marinate the chicken in yogurt and spices, then grill or broil before adding to the sauce for extra charred flavor.

Substitutions

• Chicken: Use paneer or tofu for a vegetarian version.

• Cream: Use cashew cream, almond cream, or light coconut milk.

• Butter: Ghee adds richness and authentic Indian flavor.

• Tomatoes: Swap with fresh, blended tomatoes, but simmer longer.

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Serving Ideas & Occasions

Butter chicken is the kind of dish that works for casual dinners and special meals alike.

Serve With:

• Basmati rice or jeera rice

• Garlic naan, roti, or store-bought flatbreads

• Pickled onions, raita, or cucumber salad

Occasions:

• Weeknight dinners: Fast enough to fit in your routine.

• Date night: Serve with candles and naan for an intimate meal.

• Family gatherings: Doubles well for crowds.

• Meal prep: Tastes even better the next day.

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Nutritional & Health Notes

Though indulgent, butter chicken can be part of a balanced meal, especially with a few mindful adjustments.

Chicken

A good source of lean protein. Thighs are more flavorful, while breasts are lower in fat.

Tomato Sauce

Rich in lycopene, a powerful antioxidant that supports heart health.

Cream and Butter

Add richness, but can be reduced or swapped for lighter options without losing creaminess.

Balanced Meal Tip

Pair it with a fiber-rich side like brown rice or whole wheat naan, and include a fresh salad or steamed veggies to round out the plate.

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FAQ: Common Questions About Butter Chicken

1. Can I make butter chicken ahead of time?

Yes! In fact, it tastes even better the next day as the flavors continue to develop. Store in the fridge for up to 3–4 days and reheat gently on the stovetop.

2. Can I freeze butter chicken?

Absolutely. Let it cool completely and store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat slowly to avoid curdling the cream.

3. Is butter chicken spicy?

This recipe is mildly spiced, not hot. Adjust the chili powder or add green chilies if you want more heat.

4. Can I use coconut milk instead of cream?

Yes. Full-fat coconut milk works beautifully and adds a subtle tropical note. It’s a great option for dairy-free diets.

5. What’s the difference between butter chicken and tikka masala?

Butter chicken is creamier, slightly sweeter, and made with more butter and cream. Tikka masala often has a bolder spice profile and less dairy, and usually involves marinated grilled chicken.

6. Can I make this vegetarian?

Yes! Substitute the chicken with paneer, tofu, or even chickpeas. Cook the protein separately and simmer it in the sauce for the last few minutes.

7. What type of cream should I use?

Heavy cream gives the richest result. For a lighter version, use half-and-half, evaporated milk, or plant-based cream alternatives like oat or cashew cream.

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Tasty Recipes Card

Description:
A quick, creamy butter chicken recipe packed with bold spices and tender chicken, simmered in a tomato-based sauce. Ready in under 40 minutes and perfect for weeknight dinners.

Ingredients:

• 1½ lbs boneless chicken thighs or breasts, cut into chunks

• 1 medium onion, chopped

• 4 garlic cloves, minced

• 1 tbsp fresh ginger, grated

• 2 tbsp butter (plus more for finishing)

• 2 tbsp oil

• 1½ cups tomato purée or crushed tomatoes

• ½ to ¾ cup heavy cream or coconut milk

• 3 tbsp plain yogurt (optional)

• 1 tsp ground cumin

• 1 tsp ground coriander

• ½ tsp turmeric

• ½ to 1 tsp chili powder or paprika

• 2 tsp garam masala (divided)

• Salt and pepper, to taste

• Fresh cilantro, for garnish

Instructions:

1. Season chicken with salt, pepper, and 1 tsp garam masala.

2. In a large pan, sear chicken in oil until browned. Remove and set aside.

3. In same pan, melt butter and sauté onion until soft. Add garlic and ginger; cook 1 minute.

4. Stir in cumin, coriander, turmeric, and chili powder; cook 30 seconds.

5. Add tomato purée and simmer 8–10 minutes until thickened.

6. Optional: Blend sauce for smoothness.

7. Return chicken to pan, stir in cream and simmer 10–12 minutes.

8. Turn off heat, add butter, remaining garam masala, and optional lemon juice.

9. Garnish with cilantro and serve hot.

Notes:

• For smoother sauce, blend after simmering tomatoes.

• Swap chicken for tofu or paneer for a vegetarian option.

• Adjust spice levels to taste.

Details:

• Prep Time: 10 minutes

• Cook Time: 30 minutes

• Total Time: 40 minutes

• Yield: 4 servings