Quick & Easy Homemade Butter Chicken Recipe

Butter chicken, or murgh makhani, is a beloved dish that beautifully combines tender chicken in a creamy, spiced tomato sauce. This recipe strips down the complexities often associated with traditional methods, delivering you a quick and easy version that doesn’t skimp on flavor. It’s perfect for a weeknight dinner, yet impressive enough for gatherings or special occasions. Your family and friends will love how the rich flavors transport them to the streets of India, where butter chicken is a celebrated staple. The creamy sauce, aromatic spices, and succulent chicken create a warm and comforting experience, leaving everyone at the table asking for seconds!

Get ready to savor each bite as you create this deliciously indulgent meal with just a handful of ingredients and straightforward steps. Whether paired with naan or steamed rice, butter chicken is sure to become a beloved dish in your home.

This is what the finished dish looks like when perfectly cooked.

Ingredients

• 1 ½ pounds skinless boneless chicken thighs, cut into bite-sized chunks
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon sweet paprika
• ½ teaspoon curry powder
• 1 tablespoon Greek yogurt
• 3 tablespoons vegetable oil
• 3 tablespoons butter, divided
• 6 garlic cloves, minced
• 1 medium onion, diced
• 1 15-ounce can tomato sauce
• 1 teaspoon sugar
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 2 cups heavy cream
• ½ teaspoon cayenne pepper (optional for heat)
• 1 teaspoon garam masala
• ½ teaspoon curry powder
• ¼ cup freshly chopped parsley (optional, for garnish)
• Naan bread
• Steamed rice

Gather your ingredients for the best results!

Directions

1. In a bowl, combine the chicken with salt, garlic powder, paprika, curry powder, and Greek yogurt until well coated. Cover and refrigerate for at least 15 minutes to allow the flavors to meld.
2. In a large skillet, heat the vegetable oil and 1 tablespoon of butter over medium heat. Add the minced garlic and diced onion; sauté until fragrant and the onion is translucent.
3. Pour in the tomato sauce, followed by sugar, salt, black pepper, heavy cream, cayenne pepper (if using), garam masala, and the additional curry powder. Stir and let simmer for a few minutes until heated through.
4. In another pan, cook the marinated chicken over medium-high heat until browned and cooked through, about 7-10 minutes.
5. Add the cooked chicken to the simmering sauce. Stir in the remaining butter and let it simmer for a few more minutes to combine the flavors.
6. Garnish with freshly chopped parsley, if desired, and serve hot with naan bread and steamed rice.

Tips & Variations

• Ingredient substitutions: For a lighter version, use chicken breast instead of thighs or swap heavy cream with coconut milk for a dairy-free alternative.
• Optional variations: Add vegetables such as bell peppers or spinach to the sauce for added nutrition or serve with different sides like quinoa for a twist.
• Storage or reheating tips: Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove over low heat or in the microwave, adding a splash of water or cream if it thickens too much.

Recipe Information

• Prep time: 15 minutes
• Cook time: 20 minutes
• Total time: 35 minutes
• Servings: 4
• Difficulty level: Easy

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