Name: Quick & Easy Homemade Butter Chicken
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Cuisine: Indian
Ingredients: 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces; 1/2 cup (120g) plain yogurt; 1 tbsp lemon juice; 1 tbsp garam masala; 1 tsp ground cumin; 1 tsp paprika; 1 tsp ground coriander; 1/2 tsp ground turmeric; 1/4 tsp ground cinnamon; 1 tsp garlic powder; 1 tsp ground ginger; 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp butter; 1 medium onion, finely chopped; 2 cloves garlic, minced; 1-inch piece of ginger, grated; 1 tsp garam masala; 1/2 tsp ground turmeric; 1/2 tsp chili powder (optional); 1 (14 oz / 400g) can crushed tomatoes; 1/2 cup (120ml) heavy cream (or coconut milk for a dairy-free version); 1 tbsp honey (optional); 1/2 tsp salt (to taste); 1/4 tsp black pepper; Fresh cilantro (optional, for garnish)

Description

Savor the rich and creamy flavors of this Quick & Easy Homemade Butter Chicken Recipe! Perfect for busy weeknights, this Indian-inspired dish features tender chicken simmered in a luscious tomato-based sauce. Ready in under an hour, it’s the ultimate comfort food.

Ingredients

For the Chicken Marinade:

1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

1/2 cup (120g) plain yogurt

1 tbsp lemon juice

1 tbsp garam masala

1 tsp ground cumin

1 tsp paprika

1 tsp ground coriander

1/2 tsp ground turmeric

1/4 tsp ground cinnamon

1 tsp garlic powder

1 tsp ground ginger

1/2 tsp salt

1/4 tsp black pepper

For the Sauce:

2 tbsp butter

1 medium onion, finely chopped

2 cloves garlic, minced

1-inch piece of ginger, grated

1 tsp garam masala

1/2 tsp ground turmeric

1/2 tsp chili powder (optional)

1 (14 oz / 400g) can crushed tomatoes

1/2 cup (120ml) heavy cream (or coconut milk for a dairy-free version)

1 tbsp honey (optional)

1/2 tsp salt (to taste)

1/4 tsp black pepper

Fresh cilantro (optional, for garnish)

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Instructions

Marinate the Chicken
- Mix yogurt, lemon juice, and spices for the marinade in a bowl.
- Coat chicken thoroughly, cover, and refrigerate for 30 minutes to 2 hours.
Cook the Chicken
- Heat 1 tbsp butter in a skillet over medium-high heat.
- Cook chicken in batches until browned and cooked through. Remove and set aside.
Prepare the Sauce
- Melt remaining butter in the same pan. Sauté onions until golden.
- Add garlic, ginger, and spices; cook until fragrant.
Make the Sauce
- Add crushed tomatoes, simmer for 5–7 minutes.
- Stir in cream, honey, salt, and pepper. Simmer for 5 minutes.
Combine & Serve
- Return chicken to the pan, coat in sauce, and simmer for 10 minutes.
- Serve hot with basmati rice or naan, garnished with cilantro.

Notes

Adjust chili powder for desired spice level.

Use coconut milk for a dairy-free alternative.

Sauce can be made ahead and frozen for later use.

Prep Time: 40 minutes (including marinating)
Cook Time: 25 minutes
Category: Dinner
Method: Sauté and Simmer
Cuisine: Indian

Nutrition

Serving Size: 4 servings