Quick & Easy Homemade Butter Chicken – Creamy, Cozy & Flavor-Packed

Butter Chicken, also known as Murgh Makhani, is one of the most beloved dishes in Indian cuisine — a comforting blend of tender chicken simmered in a rich, spiced tomato-cream sauce. While traditional versions can be elaborate, this quick and easy homemade Butter Chicken simplifies the process without sacrificing the warm, complex flavor that makes the dish so iconic.

With pantry-friendly spices, a shortcut marinade, and just one pan, you can have this velvety, restaurant-style curry on the table in under 40 minutes. It’s mildly spiced, buttery without being greasy, and pairs beautifully with rice or naan.

Perfect for a cozy weeknight dinner or impressing guests with minimal effort.

Ingredients Overview

This simplified version still stays true to the essential flavor elements — creamy, slightly smoky, tangy, and spiced (but not overly hot). Here’s a breakdown of what you’ll need:

For the Chicken:

• Boneless, skinless chicken thighs or breasts: Thighs are juicier and more forgiving during cooking. Breasts work fine if cooked carefully.

• Plain yogurt: Tenderizes the chicken quickly while adding subtle tang.

• Lemon juice or vinegar: Helps break down the meat and brighten flavor.

• Garlic & ginger paste: Essential for that deep, aromatic foundation.

• Spices: Garam masala, turmeric, chili powder, and salt for quick marination.

For the Sauce:

• Butter: The namesake ingredient, gives the sauce its smooth richness.

• Onion: Finely chopped and sautéed until golden — builds the base.

• Tomato puree or crushed tomatoes: Adds tang, body, and natural sweetness.

• Heavy cream: Softens the acidity of the tomatoes and balances the spices.

• Garam masala & cumin: Toasted in butter for earthy warmth.

• Fenugreek leaves (kasuri methi): Optional but authentic — adds subtle bitterness and depth.

Ingredient Tips & Substitutions:

• Use Greek yogurt for thicker marinade or coconut yogurt for dairy-free.

• Replace cream with half-and-half, coconut cream, or cashew cream to adjust richness.

• For a mild dish, reduce chili powder and opt for sweet paprika.

Step-by-Step Instructions

This recipe uses a quick marinade and one-skillet method for easy cleanup and fast results.

1. Marinate the chicken:

1. In a bowl, combine:

   • 1½ lbs boneless chicken (cut into bite-sized pieces)

   • ½ cup plain yogurt

   • 1 tbsp lemon juice

   • 1 tsp garlic paste

   • 1 tsp ginger paste

   • 1 tsp garam masala

   • ½ tsp turmeric

   • ½ tsp chili powder

   • ½ tsp salt

2. Mix well and let sit for 15–30 minutes (longer if you have time).

2. Sear the chicken:

1. Heat 1 tbsp butter and 1 tbsp oil in a large skillet over medium-high heat.

2. Add the marinated chicken in batches and sear until browned and cooked through, 5–7 minutes. Remove and set aside.

3. Build the sauce:

1. In the same skillet, melt 2 tbsp butter.

2. Add 1 finely diced onion and sauté 5–6 minutes until soft and golden.

3. Add 2 tsp garlic and 1 tsp ginger paste; cook 1 minute until fragrant.

4. Stir in:

   • 1½ tsp garam masala

   • 1 tsp ground cumin

   • ½ tsp chili powder (adjust to taste)

5. Add 1½ cups tomato puree or crushed tomatoes. Simmer 5–7 minutes, stirring occasionally.

4. Finish the dish:

1. Return chicken to the pan. Stir to coat in sauce.

2. Add ¾ cup heavy cream and 1 tsp crushed fenugreek leaves (optional).

3. Simmer on low for 5–10 minutes, until sauce thickens and flavors meld.

4. Add salt to taste and a splash of water if sauce thickens too much.

5. Serve:

• Garnish with fresh cilantro and a swirl of cream or butter on top.

• Serve hot with basmati rice, naan, or roti.

Pro Tips:

• Don’t rush the onion sauté — caramelizing them builds deep flavor.

• Let the sauce simmer gently after adding cream to prevent separation.

• Double the recipe and freeze leftovers — it reheats beautifully.

Tips, Variations & Substitutions

• Make it spicy: Add cayenne pepper or chopped green chilies for heat.

• Dairy-free version: Use oil or ghee instead of butter, and coconut cream instead of dairy cream.

• Vegetarian twist: Replace chicken with paneer, tofu, or chickpeas.

• Richer sauce: Stir in 1–2 tbsp cashew paste or almond meal for added body.

Leftovers:

• Store in the fridge for up to 4 days.

• Freeze in airtight containers for up to 2 months.

• Reheat gently on the stovetop with a splash of cream or water.

Serving Ideas & Occasions

Butter Chicken is the ultimate comfort dish — creamy, fragrant, and crowd-pleasing.

Serve with:

• Basmati rice or jeera rice

• Homemade naan or garlic flatbread

• Roasted cauliflower or sautéed greens

• Mango chutney or raita on the side

Perfect for:

• Weeknight meals

• Casual dinner parties

• Meal prep bowls

• Cold-weather comfort food

It’s the kind of dish that fills the kitchen with warm, spiced aromas and feels like a cozy hug in a bowl.

Nutritional & Health Notes

While Butter Chicken is traditionally rich, it can easily be adjusted to suit different dietary goals:

• Use lean chicken breast and low-fat yogurt to reduce fat.

• Swap heavy cream for light cream or coconut milk.

• Add vegetables like spinach or peas for fiber and nutrients.

A standard serving is around 450–550 calories, depending on ingredients and portion size. It’s high in protein and deeply satisfying — great for balanced indulgence.

FAQs

Q1: Can I make Butter Chicken without marinating?

A1: Yes, but a quick 15–30 minute marinade helps tenderize the meat and infuse flavor. Skipping it will still taste good, just slightly less developed.

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Q2: Is Butter Chicken spicy?

A2: It’s mildly spiced but not typically hot. Adjust the chili powder or add green chilies if you want more heat.

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Q3: What’s the difference between Butter Chicken and Tikka Masala?

A3: They’re very similar. Butter Chicken is richer, slightly sweeter, and creamier, while Tikka Masala has a tangier tomato base and more spice.

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Q4: Can I make this recipe vegetarian?

A4: Absolutely. Swap the chicken for paneer cubes, tofu, or chickpeas and follow the same steps. Sauté them before adding to the sauce.

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Q5: Can I freeze Butter Chicken?

A5: Yes. Let it cool completely, then freeze in a sealed container for up to 2 months. Thaw overnight and reheat gently with a splash of cream or water.

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Q6: What’s the best cream substitute?

A6: Coconut cream or blended soaked cashews (cashew cream) are great dairy-free alternatives that still give a rich texture.

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Q7: Can I use canned tomatoes?

A7: Yes. Use high-quality crushed tomatoes or tomato puree. Avoid diced tomatoes, which can be too watery and chunky for the sauce.

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