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Quick & Easy Homemade Butter Chicken Better Than Takeout Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://bitesizedbenny.com/quick-and-easy-homemade-butter-chicken-better-than-takeout-recipe/