Quick & Easy Homemade Butter Chicken Recipe

The aroma of sizzling spices and the rich flavor of tender chicken in a creamy tomato sauce – our Quick & Easy Homemade Butter Chicken Recipe is a sensory experience you won’t want to miss. With each bite, the tangy zip of cumin and coriander mingles with the velvety smoothness of butter and cream, leaving you craving for more.

So, why do we love this recipe so much? For starters, it’s a game-changer for busy weeknights. With just a few simple ingredients and some clever cooking techniques, you can have a mouth-watering Indian-inspired dish on the table in no time. Plus, it’s a great way to introduce new flavors and spices to your family. Click here to learn more about the magic behind our Quick & Easy Homemade Butter Chicken Recipe.

Why This Recipe Works

• The combination of yogurt and lemon juice in the marinade helps to tenderize the chicken and add a tangy flavor.
• Using a mixture of spices, including cumin, coriander, and garam masala, creates a rich and complex flavor profile that’s characteristic of Indian cuisine.
• The addition of butter and cream towards the end of cooking adds a luxurious and creamy texture to the dish.

Key Ingredients

When it comes to making a great Butter Chicken, the quality of your ingredients is crucial. Look for fresh and fragrant spices, like cumin and coriander, and don’t be afraid to experiment with different types of chili peppers to find the perfect level of heat. For more tips on selecting the best ingredients for your Indian recipes, check out our guide to Indian cooking essentials.

Another key ingredient in this recipe is heavy cream. While you can substitute it with half-and-half or coconut cream, the richness and texture of heavy cream are hard to beat. If you’re looking for a lighter version, you can also try using Greek yogurt or sour cream as a substitute.

Recipe Courtesy of Our Kitchen

Quick & Easy Homemade Butter Chicken Recipe

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

1 1/2 pounds boneless, skinless chicken breast or thighs, cut into 1 1/2-inch pieces

1/2 cup plain Greek yogurt

2 tablespoons freshly squeezed lemon juice

2 tablespoons ghee or vegetable oil

1 onion, thinly sliced

2 cloves garlic, minced

1 can (14 oz) diced tomatoes

1 cup chicken broth

1 tablespoon tomato paste

1 teaspoon garam masala

Directions

1

In a large bowl, whisk together the yogurt, lemon juice, garam masala, and cumin. Add the chicken and mix until coated. Cover and refrigerate for at least 30 minutes or up to 2 hours.

2

Heat 1 tablespoon of ghee or oil in a large skillet over medium-high heat. Remove the chicken from the marinade, letting any excess liquid drip off. Cook the chicken until browned on all sides and cooked through, about 6-8 minutes. Transfer to a plate and set aside.

3

In the same skillet, heat another tablespoon of ghee or oil over medium heat. Add the onion and cook, stirring occasionally, until lightly browned and caramelized, about 8-10 minutes.

4

Add the garlic, diced tomatoes, chicken broth, tomato paste, and garam masala to the skillet. Stir to combine, then bring to a simmer. Reduce the heat to low and cook, stirring occasionally, until the sauce has thickened and the flavors have melded together, about 10-15 minutes.

5

Stir in the butter and heavy cream. Add the cooked chicken back to the skillet and simmer until heated through. Season with salt and pepper to taste, then serve over basmati rice or with naan bread.

Storage & Reheating

To store leftovers, let the Butter Chicken cool completely, then transfer it to an airtight container and refrigerate for up to 3 days. Reheat gently over low heat, adding a splash of chicken broth or water if the sauce has thickened too much. You can also freeze the dish for up to 2 months and reheat from frozen.