Quick & Easy Homemade Butter Chicken Better Than Takeout Recipe

Introduction

This Quick & Easy Homemade Butter Chicken is a flavorful and creamy dish that rivals your favorite takeout. Using simple ingredients and straightforward steps, you can enjoy a rich, aromatic meal made from scratch in no time.

Ingredients

• 1 ½ lbs boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
• 1 cup plain Greek yogurt (or regular yogurt)
• 2 tbsp lemon juice
• 2 tsp garam masala
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp chili powder
• 1 tsp salt
• 3 tbsp butter (unsalted)
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tsp garam masala
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp turmeric
• 1 tsp chili powder (adjust to taste)
• 1 (14 oz) can tomato puree (or crushed tomatoes)
• 1 cup heavy cream (or coconut cream for dairy-free)
• 1 tbsp sugar (optional, to balance acidity)
• Salt & black pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions

1. Step 1: In a bowl, combine yogurt, lemon juice, 2 tsp garam masala, cumin, coriander, chili powder, and salt. Add the chicken pieces and toss to coat. Marinate for at least 15 minutes, or overnight for deeper flavor.
2. Step 2: Heat 1 tablespoon of butter in a skillet over medium-high heat. Add the marinated chicken and cook until browned on all sides but not fully cooked through. Remove the chicken and set aside.
3. Step 3: In the same skillet, melt the remaining 2 tablespoons of butter. Sauté the finely chopped onion until golden and translucent. Add minced garlic and grated ginger, stirring until fragrant.
4. Step 4: Stir in 2 tsp garam masala, 1 tsp cumin, paprika, turmeric, and chili powder. Cook for 1-2 minutes to release the spices’ aromas.
5. Step 5: Pour in the tomato puree and season with salt, black pepper, and sugar if using. Simmer the sauce gently for 10 minutes, stirring occasionally.
6. Step 6: Stir in the heavy cream, then add the browned chicken back into the skillet. Simmer for another 10–12 minutes, until the chicken is fully cooked and the sauce is rich and creamy.
7. Step 7: Garnish with fresh chopped cilantro. Serve hot with naan bread, basmati rice, or cauliflower rice for a lighter option.

Tips & Variations

• For a dairy-free version, substitute heavy cream with coconut cream and use coconut oil instead of butter.
• Marinating the chicken overnight intensifies the flavor and tenderness.
• Adjust chili powder to control the heat level according to your taste.
• Using chicken thighs helps keep the meat juicy, but breasts work fine if preferred.

Storage

Store leftover butter chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of cream or water if the sauce thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but thighs tend to be juicier and more flavorful for this recipe. If using breasts, be careful not to overcook them as they can dry out.

Is there a vegan alternative for butter chicken?

While traditional butter chicken is made with chicken and dairy, you can try substituting chicken with firm tofu or cauliflower and using coconut cream instead of heavy cream and a plant-based butter for a vegan-friendly version.

Quick & Easy Homemade Butter Chicken Better Than Takeout Recipe

Print Recipe

★★★★★

4.8 from 351 reviews

This Quick & Easy Homemade Butter Chicken recipe offers a rich, creamy, and flavorful dish that rivals any takeout version. Marinated in a blend of yogurt and spices, the chicken is cooked to tender perfection and simmered in a buttery tomato-based sauce enriched with aromatic spices and cream. Perfect for a comforting weeknight meal, it pairs wonderfully with naan or basmati rice.

• Author: Bella
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian

Ingredients

Scale 1x2x3x

For the Chicken Marinade

• 1 ½ lbs boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
• 1 cup plain Greek yogurt (or regular yogurt)
• 2 tbsp lemon juice
• 2 tsp garam masala
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp chili powder
• 1 tsp salt

For Cooking & Sauce

• 3 tbsp unsalted butter
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tsp garam masala
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp turmeric
• 1 tsp chili powder (adjust to taste)
• 1 (14 oz) can tomato puree (or crushed tomatoes)
• 1 cup heavy cream (or coconut cream for dairy-free)
• 1 tbsp sugar (optional, to balance acidity)
• Salt & black pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions

1. Marinate the Chicken: In a large bowl, combine the yogurt, lemon juice, garam masala, ground cumin, ground coriander, chili powder, and salt. Add the chicken pieces and toss well to coat evenly. Let the chicken marinate for at least 15 minutes or refrigerate overnight for deeper flavor penetration.
2. Cook the Chicken: Heat 1 tablespoon of butter in a skillet over medium-high heat. Add the marinated chicken pieces and cook until they are browned on the outside but not fully cooked through. Remove the chicken from the skillet and set aside temporarily.
3. Build the Sauce Base: In the same skillet, melt the remaining 2 tablespoons of butter. Add the finely chopped onion and sauté until golden and translucent. Stir in minced garlic and grated ginger, cooking until fragrant. Sprinkle in garam masala, ground cumin, paprika, turmeric, and chili powder; stir well and cook for a minute to release the spices’ aroma.
4. Simmer the Sauce: Pour in the tomato puree and season with salt, black pepper, and sugar if using. Stir to combine and reduce the heat to medium-low. Let the sauce simmer gently for 10 minutes, stirring occasionally to prevent sticking and to meld the flavors.
5. Finish with Cream & Chicken: Stir in the heavy cream to add richness and creaminess to the sauce. Return the browned chicken pieces to the pan and stir to coat with the sauce. Continue simmering gently for 10 to 12 minutes until the chicken is fully cooked and the sauce thickens to a luscious consistency.
6. Garnish & Serve: Remove from heat and sprinkle freshly chopped cilantro over the top. Serve the butter chicken hot with naan bread, basmati rice, or cauliflower rice for a delightful meal.

Notes

• Marinating overnight enhances the flavor and tenderness of the chicken.
• Use coconut cream instead of heavy cream for a dairy-free version.
• Adjust chili powder according to your spice preference.
• The dish pairs well with basmati rice, naan, or even roasted vegetables.
• Butter chicken can be reheated gently on the stovetop; add a splash of water or cream if the sauce thickens too much.

Keywords: Butter Chicken, Indian Butter Chicken, Easy Butter Chicken Recipe, Homemade Butter Chicken, Indian Curry, Chicken Curry