Butter chicken is one of those dishes that feels like a hug in a bowl. It’s cozy, creamy, a little tangy, perfectly spiced—but not too spicy—and just the right amount of indulgent. Traditionally known as Murgh Makhani, this North Indian classic is typically made by marinating chicken in yogurt and spices, then simmering it in a rich tomato-butter-cream sauce. Sounds like a lot, right? Don’t worry—we’re streamlining the process without skimping on flavor.
This quick and easy version gives you all the same bold, buttery flavor you love, in a fraction of the time. No overnight marinating, no tandoor oven, and no complicated steps. Just real, simple ingredients, and one skillet. Serve it over fluffy basmati rice or with warm naan, and you’ve got a restaurant-quality meal on your table—faster than delivery.
Why You’ll Love This Recipe
- Ready in 30 minutes: Quick enough for a weeknight but flavorful enough for guests.
- One pan magic: Fewer dishes, more flavor.
- Rich and creamy: That buttery tomato sauce is totally crave-worthy.
- Perfectly spiced (not spicy): Warm Indian spices give deep flavor without overwhelming heat.
- Halal-friendly: No alcohol, no pork—just wholesome, real ingredients.
- Great for meal prep: Tastes even better the next day.
Preparation Time and Servings
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
- Calories per serving: 410
- Protein: 32g
- Carbs: 12g
- Fat: 26g
Ingredients
For the Chicken:
- 1 lb (450g) boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 1 tablespoon plain yogurt (optional for extra tenderness)
- 1 tablespoon lemon juice
- 1 teaspoon garam masala
- ½ teaspoon ground turmeric
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- Salt, to taste
For the Sauce:
- 2 tablespoons butter
- 1 tablespoon neutral oil (like avocado or canola)
- 1 small onion, finely chopped
- 2–3 garlic cloves, minced
- 1 tablespoon fresh grated ginger (or 1 tsp ground ginger)
- 1 ½ teaspoons garam masala
- 1 teaspoon ground coriander
- ½ teaspoon chili powder (adjust to taste)
- 1 cup tomato puree or crushed tomatoes
- ½ cup heavy cream or coconut cream
- 1 tablespoon honey or sugar (optional for balance)
- Salt, to taste
- Optional: extra butter for finishing, fresh cilantro for garnish
Step-by-Step Instructions
1. Marinate the chicken (optional but recommended)
- In a medium bowl, combine chicken with yogurt, lemon juice, garam masala, turmeric, cumin, paprika, and salt.
- Mix well and set aside while you prep the sauce (or marinate up to 30 minutes if you have time).
Shortcut: If you’re in a rush, you can skip the marinade and just season the chicken in the pan.
2. Sear the chicken
- Heat 1 tablespoon oil in a large skillet over medium-high heat.
- Add the chicken in a single layer and sear for 2–3 minutes on each side until lightly golden (it doesn’t need to be fully cooked yet).
- Remove chicken and set aside.
3. Make the sauce
- In the same skillet, reduce heat to medium and add 2 tablespoons butter.
- Sauté the onion for 3–4 minutes until soft and lightly golden.
- Add garlic and ginger, and sauté another 1 minute until fragrant.
- Stir in garam masala, coriander, and chili powder. Cook for 30 seconds to toast the spices.
4. Simmer with tomatoes
- Add tomato puree and a pinch of salt. Simmer for 5–7 minutes, stirring occasionally, until thickened and the oil starts to separate slightly.
Pro Tip: If your tomatoes are very acidic, add a teaspoon of honey or sugar to balance the flavors.
5. Add cream and chicken
- Stir in the cream (or coconut cream for dairy-free) and return the chicken to the pan.
- Simmer for 6–8 minutes, or until chicken is fully cooked and the sauce is rich and creamy.
- Taste and adjust seasoning as needed.
6. Finish and serve
- Optional: Add an extra tablespoon of butter for that signature richness.
- Garnish with chopped fresh cilantro and serve hot over rice or with naan.
How to Serve
Butter chicken is made to be enjoyed with something to soak up that rich, creamy sauce! Here are some favorite pairings:
- Basmati rice: Fluffy, fragrant rice is the classic pairing.
- Naan or roti: Perfect for scooping up every last drop of sauce.
- Cucumber raita: A cool, creamy yogurt side to balance the spices.
- Simple salad: Try a tomato, cucumber, and red onion salad with lemon juice.
Additional Tips
- Use thighs for extra tenderness: Chicken thighs stay juicy and flavorful, even after simmering.
- Don’t skip the butter: It’s called butter chicken for a reason—adds richness and gloss to the sauce.
- Adjust the heat: Use more or less chili powder based on your spice preference.
- Make it dairy-free: Use coconut cream and dairy-free butter for a creamy, plant-based version.
- Double the sauce: Great if you like extra to spoon over rice or save for leftovers.
Recipe Variations
- Spicy Version: Add fresh chopped green chilies or extra chili powder.
- Vegetarian Option: Replace chicken with paneer, tofu, or chickpeas.
- Low-carb/Keto: Serve over cauliflower rice or zucchini noodles.
- Grilled Chicken: Grill or pan-sear marinated chicken pieces separately and stir them into the finished sauce for added texture.
Storage and Reheating
Fridge: Store leftovers in an airtight container for up to 4 days.
Freezer: Cools and freezes well—store in airtight freezer containers for up to 3 months.
Reheat: Gently reheat on the stove over medium-low heat, stirring in a splash of cream or water to loosen the sauce.
Special Equipment
- Large skillet or sauté pan: For cooking both the chicken and the sauce.
- Microplane or grater: To quickly prep fresh garlic and ginger.
- Wooden spoon or silicone spatula: Great for stirring thick sauces.
FAQ
Can I make this without cream?
Yes! Use coconut cream, cashew cream, or a plain non-dairy milk for a lighter version (though it will be less rich).
Is butter chicken spicy?
It’s more warm and flavorful than hot. You control the spice—add more chili powder if you want heat!
Is this recipe halal?
Yes! Just use halal-certified chicken and check your dairy products if needed.
Can I make this ahead?
Absolutely. In fact, butter chicken tastes even better the next day as the flavors develop.
Can I use pre-cooked chicken?
Yes—just add it to the sauce during the final simmer to warm through.
Conclusion
This Quick & Easy Homemade Butter Chicken brings all the comfort and flavor of your favorite takeout dish—with none of the mystery ingredients or long prep time. It’s rich, creamy, full of bold spices, and totally satisfying. Plus, it’s weeknight-friendly and crowd-approved. What more could you ask for?
Make it once and I guarantee it’ll earn a permanent spot in your dinner rotation. And if you add your own twist—extra spice, coconut milk, tofu instead of chicken—I’d love to hear how it turned out!
