Butter Chicken arrives on the table as a velvet-smooth curry, rich with tomato and warm spices. This Quick & Easy Homemade Butter Chicken Recipe trims the fuss without sacrificing depth: tender, seared chicken finished in a glossy, buttery sauce. The result feels refined—restaurant-worthy but approachable. For a contrasting weeknight side, consider a hearty casserole or crisp tenders from our collection: chicken casserole.
Why Make This Recipe
- Effortless Yet Elegant: Fast marinating and a brisk sear create depth without long overnight prep.
- Minimal Ingredients: Pantry-friendly spices and common dairy keep the list short and accessible.
- Impressive Flavor: A balance of sweet tomato, warm garam masala, and glossy butter yields a sophisticated finish.
What elevates this rendition is technique: quick-high-heat searing to develop color, measured cream and butter to create silk, and a final simmer to marry flavors. The texture—tender chicken in a satin sauce—feels intentional and polished.
Ingredients
Base
- 1.25 lb (600 g) boneless skinless chicken thighs, cut into 1–1.5 inch pieces
- (choose thighs for juiciness; pat dry before seasoning)
- 1 tsp kosher salt
- 1/2 tsp black pepper
Sauce
- 2 tbsp ghee or unsalted butter, divided (room temperature butter if using)
- 1 medium onion, finely chopped (about 1 cup)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1.5 tsp garam masala
- 1/2 tsp smoked paprika (for color and subtle smoke)
- 1/4 tsp cayenne (optional; adjust to taste)
- 14 oz (400 g) canned crushed tomatoes
- 1/2 cup plain yogurt, whisked (room temperature)
- 3/4 cup heavy cream or full-fat coconut cream for a dairy-free option
- 1 tbsp brown sugar or honey (balances acidity)
- Salt to taste
Topping & Finish
- 2 tbsp unsalted butter, room temperature (for richness)
- Fresh cilantro, finely chopped (1–2 tbsp)
- Lemon wedges, for serving
How to Make Butter Chicken:
- Season and sear the chicken: Toss chicken pieces with salt and pepper. Heat 1 tbsp ghee or butter in a large skillet over medium-high heat until shimmering. Sear chicken in batches until golden brown on the outside but not fully cooked, about 2–3 minutes per side. Transfer to a plate. Mini-tip: don’t crowd the pan — good color builds flavor.
- Sweat the aromatics: Reduce heat to medium; add remaining ghee and the onion. Cook until translucent and lightly caramelized, 6–8 minutes. Add garlic and ginger; stir 30–60 seconds until fragrant. Sensory cue: the pan should smell warm and spicy, not burned.
- Bloom the spices: Stir in cumin, coriander, garam masala, smoked paprika, and cayenne. Cook 1 minute to release oils. Deglaze the pan with a splash of water or a spoonful of crushed tomatoes to lift the browned bits — this captures depth.
- Build the sauce: Add crushed tomatoes and brown sugar. Bring to a simmer, then reduce heat and gently simmer 6–8 minutes until slightly thickened and bright red. The sauce should feel glossy and coat the back of a spoon.
- Temper the yogurt: Whisk a few tablespoons of warm sauce into the yogurt to avoid curdling, then stir the tempered yogurt and cream into the pan. Stir until silky and homogeneous.
- Finish the chicken: Return seared chicken and any accumulated juices to the skillet. Simmer gently for 6–10 minutes until chicken is cooked through and sauce clings to each piece. Texture cue: the chicken should be tender and the sauce should be smooth, not grainy.
- Enrich and season: Stir in the room-temperature butter until melted and glossy. Adjust salt and sweetness. Turn off heat and let rest 2 minutes — the sauce will thicken slightly.
- Garnish: Scatter finely chopped cilantro and serve with lemon wedges on the side to brighten the dish.
How to Serve Butter Chicken:
Plate with care: spoon fragrant basmati in an oval, nestle butter chicken alongside, and finish with a drizzle of cream and a small herb scatter. For contrast, serve with a crisp cucumber-yogurt salad and warm, charred naan ribbons. For a playful, crunchy side, try pairing a single crisp element like our chicken fingers on the side.
How to Store Butter Chicken:
Cool to room temperature (no more than 2 hours), then transfer to an airtight container. Refrigerate for up to 3 days. For longer storage, freeze in a shallow, airtight container for up to 3 months. To reheat: thaw in the fridge overnight if frozen, then warm gently over low heat, stirring occasionally and adding a splash of water or cream to restore silky consistency. Avoid high heat to prevent the sauce from breaking.
Tips to Make Butter Chicken:
- Use thighs: They stay moist and forgiving during quick cooking.
- High heat for searing: Color equals flavor — don’t skip the browning.
- Temper cold dairy: Whisk warm sauce into yogurt before adding to prevent curdling.
- Finish with room-temperature butter: It emulsifies smoothly and gives a glossy sheen.
- Adjust acidity with lemon or sugar at the end for balance.
Variation (if any):
- Paneer or tofu: Substitute seared paneer or firm tofu for a vegetarian interpretation.
- Coconut cream: Swap cream for coconut cream and omit yogurt for a dairy-free, tropical twist.
- Smoky finish: Finish with a few drops of liquid smoke or a charred poblano to deepen the profile.
- Plating upgrade: Serve in shallow bowls with microgreens and a restrained cream swirl for a restaurant-style presentation.
FAQs:
Can I use chicken breast instead of thighs?
Yes. Use slightly larger pieces and reduce simmer time to prevent drying. Check doneness early; breasts cook faster.
How do I prevent the sauce from curdling?
Warm the yogurt by whisking in a few tablespoons of hot sauce first (tempering). Keep the final simmer gentle and avoid boiling after adding dairy.
Can I make this ahead for a dinner party?
Make the sauce and sear the chicken a day ahead; refrigerate separately. Rewarm gently and combine before serving to preserve texture and freshness.
Conclusion
This Quick & Easy Homemade Butter Chicken offers a polished dining experience with minimal fuss—tender seared chicken, a satin tomato-cream sauce, and a final butter sheen that lifts every bite. It’s a recipe that balances technique and simplicity, making it ideal for elegant weeknights or intimate gatherings. If you want a faster take or alternate method, see an inspired quick version here: Easy 20 Minute Butter Chicken | Gimme Delicious. Share your plating photos or tweaks in the comments and on social media. How would you make this dish your own?
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Quick & Easy Homemade Butter Chicken
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A velvet-smooth curry featuring tender chicken pieces seared and finished in a glossy, buttery sauce, perfect for an impressive yet approachable weeknight meal.
Ingredients
- 1.25 lb (600 g) boneless skinless chicken thighs, cut into 1–1.5 inch pieces
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp ghee or unsalted butter, divided
- 1 medium onion, finely chopped (about 1 cup)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1.5 tsp garam masala
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne (optional)
- 14 oz (400 g) canned crushed tomatoes
- 1/2 cup plain yogurt, whisked
- 3/4 cup heavy cream or full-fat coconut cream for a dairy-free option
- 1 tbsp brown sugar or honey
- Salt to taste
- 2 tbsp unsalted butter, room temperature
- Fresh cilantro, finely chopped (1–2 tbsp)
- Lemon wedges, for serving
Instructions
- Season and sear the chicken: Toss chicken pieces with salt and pepper. Heat 1 tbsp ghee or butter in a large skillet over medium-high heat and sear the chicken until golden brown, about 2–3 minutes per side. Transfer to a plate.
- Sweat the aromatics: Reduce heat to medium; add remaining ghee and onion. Cook until translucent and lightly caramelized, about 6–8 minutes. Add garlic and ginger, stirring until fragrant.
- Bloom the spices: Stir in cumin, coriander, garam masala, smoked paprika, and cayenne. Cook for 1 minute, then deglaze the pan with a splash of water or crushed tomatoes.
- Build the sauce: Add crushed tomatoes and brown sugar. Bring to a simmer and gently simmer for 6–8 minutes until thickened.
- Temper the yogurt: Whisk a few tablespoons of warm sauce into the yogurt to avoid curdling, then stir the yogurt and cream into the pan.
- Finish the chicken: Return seared chicken to the skillet and simmer gently for 6–10 minutes until cooked through.
- Enrich and season: Stir in room-temperature butter until melted. Adjust seasoning and let rest for 2 minutes.
- Garnish: Serve with fresh cilantro and lemon wedges.
Notes
Serve with basmati rice, naan, or a salad for a complete meal. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing and Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 150mg