Butter Chicken That Melts in Your Mouth

Ever wonder how your favorite Indian restaurant serves up that velvety, buttery, flavor-packed chicken curry—and more importantly, how you can recreate it at home without spending hours in the kitchen? The answer lies in mastering a few key techniques and shortcuts. This Quick & Easy Homemade Butter Chicken recipe delivers all the restaurant-quality flavor with half the effort. Whether you’re a weeknight warrior or a weekend meal prepper, this one-skillet dish is creamy, comforting, and crave-worthy. Let’s dive in!

Ingredients

For the Chicken Marinade:

• 1.5 lbs boneless chicken thighs (cubed)
• 1/2 cup Greek yogurt
• 1 tbsp lemon juice
• 1 tbsp ginger-garlic paste
• 1 tsp chili powder
• 1 tsp turmeric
• 1 tsp garam masala
• 1 tsp salt

For the Butter Sauce:

• 2 tbsp butter
• 1 tbsp oil
• 1 onion, finely diced
• 1 tbsp ginger-garlic paste
• 2 tsp garam masala
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp chili flakes (optional)
• 1.5 cups tomato puree or crushed tomatoes
• 1/2 cup heavy cream
• 1 tbsp sugar (optional)
• Salt to taste
• Fresh chopped cilantro (for garnish)

To Serve:

• Steamed basmati rice
• Warm garlic naan or flatbread

Step-by-Step

Step 1: Marinate the Chicken

In a bowl, combine chicken with yogurt, lemon juice, spices, and salt. Marinate for at least 30 minutes or overnight.

Step 2: Sauté the Onion Base

Heat butter and oil in a skillet. Add onions and cook until golden and soft.

Step 3: Build the Spices

Add ginger-garlic paste, garam masala, cumin, paprika, and chili flakes. Stir for 2 minutes until aromatic.

Step 4: Add Tomato & Simmer

Pour in tomato puree, reduce heat, and simmer for 10–12 minutes. Add salt and sugar.

Step 5: Cook the Chicken

Add marinated chicken. Simmer for 15 minutes until cooked through.

Step 6: Stir in Cream

Stir in heavy cream and cook another 5 minutes. Garnish with cilantro.

Variations

• Dairy-Free: Use coconut cream and vegan butter.
• Low-Calorie: Replace cream with Greek yogurt or evaporated milk.
• Spicy: Add green chilies or more red flakes.
• Vegetarian: Swap chicken with paneer or tofu.

Cooking Notes

• Use full-fat yogurt for best results.
• Don’t rush the onion sauté; it adds deep flavor.
• Simmer cream gently to avoid curdling.

Serving Suggestions

• Serve with fluffy basmati rice and buttery naan.
• Add a side of cucumber raita or mint chutney.
• Pair with Indian pickled onions for acidity.

Storing Tips

• Refrigerate leftovers up to 3 days in an airtight container.
• Freeze for up to 3 months. Reheat gently with a splash of broth.
• Great for meal prep: make a double batch!

Timing

Prep Time: 10 minutes (+30 mins marination)

Cooking Time: 25 minutes

Total Time: 35–55 minutes

Yield: 4 servings

Nutritional Information (Per Serving)

Calories: ~520 kcal

Protein: ~30g

Sodium: ~600mg

Healthier Alternatives

• Use chicken breast instead of thighs for leaner protein.
• Swap cream for unsweetened almond milk with cornstarch.
• Add puréed veggies like carrots or bell peppers to sauce.

Common Mistakes to Avoid

• Skipping marination = dry chicken.
• Boiling cream causes curdling—simmer gently.
• Using watery tomatoes weakens flavor. Use thick puree.
• Undercooked spices = bland. Let them bloom!

Conclusion

This Quick & Easy Homemade Butter Chicken brings bold Indian flavor home—without the fuss. It’s simple, creamy, and crowd-pleasing. Make it once, and you’ll crave it again. Don’t forget to tag us if you try it!

FAQs

Can I use canned tomatoes? Yes, thick crushed tomatoes are ideal.

Can I use chicken breast? Yes, but thighs are juicier and more flavorful.

Can I skip the cream? You can sub in Greek yogurt or coconut milk.

How do I reheat it? Add a splash of water or broth and reheat slowly.