Quick & Easy Homemade Butter Chicken

Tender chicken in a rich, buttery tomato cream sauce—ready in under 30 minutes.

Butter Chicken, also known as Murgh Makhani, is a popular North Indian dish loved for its deep flavor, velvety texture, and mild spice. This simplified version keeps all the deliciousness but makes it accessible for everyday cooking.

Ingredients

For the Chicken Marinade:

• 1 lb (450g) boneless chicken breast or thighs, cut into bite-sized pieces
• ½ cup plain yogurt
• 1 tbsp lemon juice
• 1 tsp garam masala
• 1 tsp ground cumin
• ½ tsp turmeric
• 1 tsp ground paprika
• Salt to taste

For the Butter Chicken Sauce:

• 2 tbsp butter
• 1 tbsp oil (vegetable or canola)
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
• 1 ½ tsp garam masala
• 1 tsp chili powder (or to taste)
• 1 tsp ground cumin
• 1 cup tomato puree or crushed tomatoes
• 1 tbsp tomato paste (optional for richer flavor)
• 1 tsp sugar (balances acidity)
• ¾ cup heavy cream (or full-fat coconut milk for dairy-free)
• Salt to taste
• 1 tbsp butter (for finishing)
• Fresh cilantro (for garnish, optional)

Preparation Steps

1. Marinate the Chicken (Optional but Recommended)

• In a bowl, combine the chicken with yogurt, lemon juice, and spices.
• Let marinate for 15–30 minutes (or overnight in the fridge for deeper flavor).

2. Cook the Chicken

• Heat 1 tbsp oil in a large skillet over medium heat.
• Add the marinated chicken and cook until lightly browned and cooked through (6–8 minutes).
• Remove from skillet and set aside.

3. Make the Sauce

• In the same skillet, melt 2 tbsp butter.
• Sauté the chopped onion until soft and golden (about 5 minutes).
• Add garlic and ginger, and cook for 1 minute.
• Stir in garam masala, chili powder, cumin, and cook until fragrant (30 seconds).
• Add tomato puree and tomato paste (if using).
• Simmer for 5–7 minutes, stirring occasionally. Add sugar and salt to taste.

4. Add Cream & Chicken

• Stir in the heavy cream and bring to a gentle simmer.
• Return the cooked chicken to the sauce and stir to coat well.
• Let it simmer for another 5–10 minutes, until the sauce thickens slightly.

5. Finish and Serve

• Stir in 1 tbsp butter for a silky finish.
• Garnish with chopped cilantro if desired.
• Serve hot with warm naan, roti, or steamed basmati rice.

Tips for Success

• Marinate longer for deeper flavor, but even 15 minutes helps.
• Use chicken thighs for juicier meat.
• Don’t skip the butter at the end—it adds that classic velvety touch.
• Adjust spice levels based on preference. This version is mild to medium.

Variations

• Dairy-Free: Use coconut milk or dairy-free cream and oil instead of butter.
• Low Carb/Keto: Serve with cauliflower rice or keto naan.
• Vegetarian: Substitute chicken with paneer or tofu and follow the same steps.
• Spicy Version: Add a chopped green chili or extra chili powder.

Storage & Reheating

Fridge: Store leftovers in an airtight container for up to 3 days.

• Freezer: Freeze in portions for up to 2 months.
• Reheat: Warm gently on the stove or microwave, adding a splash of water or cream to loosen the sauce.

What to Serve With Butter Chicken

• Naan bread (store-bought or homemade)
• Basmati rice or Jeera (cumin) rice
• Raita (cooling yogurt sauce)
• Fresh salad or pickled onions

Conclusion

This Quick & Easy Homemade Butter Chicken recipe gives you all the comforting richness of your favorite Indian takeout, made easily in your own kitchen. Creamy, flavorful, and perfect for busy weeknights or cozy weekend dinners—this dish is sure to become a regular on your menu.