Quick & Easy Homemade Butter Chicken – Better Than Takeout! Recipe

If you have ever craved that rich, comforting, and flavorful Indian classic but worried about the time or complexity, this Quick & Easy Homemade Butter Chicken – Better Than Takeout! recipe is about to become your new best friend. It combines tender, marinated chicken pieces simmered in a luscious, creamy tomato sauce infused with warming spices. The magic lies not only in its taste but how approachable it is for home cooks who want restaurant-quality results without the hassle. From the first bite, you’ll understand why this version truly feels better than takeout.

Quick & Easy Homemade Butter Chicken – Better Than Takeout! Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are simple yet essential, each playing a crucial role in building the authentic flavor, silky texture, and vibrant color of the dish. You don’t need anything fancy to make this delicious butter chicken come alive in your kitchen.

  • Boneless chicken thighs or breasts: Thighs offer more juiciness, but breasts work well if you prefer leaner meat.
  • Plain Greek yogurt: Acts as a tenderizing marinade base with a subtle tang that brightens the chicken.
  • Lemon juice: Adds acidity to balance and enhance the spices.
  • Garam masala: The signature warm spice blend that defines butter chicken’s truly irresistible aroma.
  • Ground cumin and coriander: Provide earthy undertones that deepen the flavor profile.
  • Chili powder: Delivers a gentle heat; adjust to match your preferred spice level.
  • Butter: The star ingredient for a rich, creamy sauce with a velvety finish.
  • Onion, garlic, and fresh ginger: Build the savory base and add layers of warmth and freshness.
  • Paprika and turmeric: Give the sauce its beautiful reddish-orange hue and subtle sweetness.
  • Tomato puree: The heart of the sauce providing acidity and depth.
  • Heavy cream or coconut cream: Makes the curry luxuriously creamy and smooth.
  • Sugar (optional): Balances the acidity of the tomatoes to round out the flavor.
  • Salt and black pepper: Essential for seasoning and enhancing all the other flavors.
  • Fresh cilantro: A bright, herbal garnish that adds freshness just before serving.

How to Make Quick & Easy Homemade Butter Chicken – Better Than Takeout!

Step 1: Marinate the Chicken

Start by whisking together plain Greek yogurt, lemon juice, garam masala, ground cumin, coriander, chili powder, and salt in a bowl. Toss your bite-sized chicken pieces into this vibrant marinade and give it at least 15 minutes to soak up all those flavors—overnight is even better. This step tenderizes the meat and infuses every bite with a fragrant spice mix that sets the tone for the entire dish.

Step 2: Cook the Chicken

Heat 1 tablespoon of butter in a skillet over medium-high heat until shimmering. Add the marinated chicken and sear it until browned on the outside. Don’t worry if the chicken isn’t entirely cooked through at this point because it will finish cooking in the sauce. Once browned, remove the chicken from the skillet and set it aside to rest.

Step 3: Build the Sauce Base

Using the same skillet with all the lovely browned bits left behind, melt the remaining butter. Sauté finely chopped onion until it turns golden and tender. Then stir in minced garlic and freshly grated ginger for aromatic depth. Next, sprinkle in garam masala, ground cumin, paprika, turmeric, and chili powder and cook until their fragrance releases—this spice toast really elevates the sauce to restaurant quality.

Step 4: Simmer the Sauce

Pour in the tomato puree and season with salt, pepper, and a touch of sugar to balance acidity. Allow the sauce to simmer gently for about 10 minutes. This slow bubbling melds the spices and tomatoes into a thick, flavorful base that is absolutely mouthwatering.

Step 5: Finish with Cream and Chicken

Stir in the heavy cream or coconut cream, which transforms the robust tomato sauce into a rich, velvety delight. Return the partially cooked chicken pieces to the skillet and let everything simmer together for 10 to 12 minutes, ensuring the chicken is fully tender and the sauce is perfectly creamy and luscious.

Step 6: Garnish and Serve

Sprinkle freshly chopped cilantro over the top just before serving to add a burst of freshness and color. Your Quick & Easy Homemade Butter Chicken – Better Than Takeout! is now ready to be enjoyed with your favorite naan bread or fragrant basmati rice.

How to Serve Quick & Easy Homemade Butter Chicken – Better Than Takeout!

Quick & Easy Homemade Butter Chicken – Better Than Takeout! Recipe - Recipe Image

Garnishes

To give your dish that extra pop of color and flavor, scatter freshly chopped cilantro or parsley herbs right before serving. A light drizzle of cream or a few toasted cashews add delightful richness and texture contrast that make the dish truly special.

Side Dishes

This butter chicken pairs perfectly with soft, warm naan bread to scoop up every bit of the sauce or fragrant basmati rice that soaks up the creamy curry goodness. For a low-carb option, serve alongside cauliflower rice or a simple cucumber salad to keep things fresh and balanced.

Creative Ways to Present

For a fun twist, serve the butter chicken in mini cast-iron skillets or rustic bowls, garnished with edible flowers or microgreens. Layer it on warm toasted flatbreads as a wrap or use it to stuff baked potatoes for a hearty meal variation. The versatility of this recipe means you can make it your own with a splash of creativity!

Make Ahead and Storage

Storing Leftovers

Quick & Easy Homemade Butter Chicken – Better Than Takeout! stores wonderfully in an airtight container in the refrigerator for up to 3-4 days. The flavors often intensify overnight, making leftovers even more delicious. Just be sure to cool it before refrigerating.

Freezing

You can freeze butter chicken for up to 2 months. Portion it in freezer-safe containers or heavy-duty zip-top bags with the sauce and chicken together to keep everything moist. Thaw overnight in the fridge before reheating for best results.

Reheating

Warm your leftover butter chicken gently on the stovetop over low to medium heat to prevent the cream from separating. Stir frequently and add a splash of water or cream if it seems too thick. Microwaving is possible, but using a pan ensures the best texture and flavor.

FAQs

Can I use chicken breasts instead of thighs for this recipe?

Absolutely! Chicken breasts can be used, though thighs tend to stay juicier and more tender after cooking. Just be careful not to overcook breasts, as they can dry out faster.

Is it possible to make this dish dairy-free?

Yes! Swap out butter for a plant-based alternative like vegan margarine and use coconut cream instead of heavy cream. The coconut cream also adds a lovely richness that complements the spices beautifully.

How spicy is this Quick & Easy Homemade Butter Chicken – Better Than Takeout!?

The chili powder can be adjusted according to your heat preference, making this recipe as mild or as fiery as you like. Start with less if you’re sensitive to spice, then add more gradually.

Can I prepare the marinade and sauce ahead of time?

Definitely! Marinate the chicken up to 24 hours ahead for deeper flavor. You can also prepare the sauce base and store it separately, then cook the chicken and finish the dish when ready to serve.

What are some good accompaniments to serve with butter chicken?

Naan bread, basmati rice, or cauliflower rice are classic choices. Adding a simple cucumber raita or a fresh salad balances the richness wonderfully. Roasted vegetables can also make for a colorful, nutrient-packed side.

Final Thoughts

It’s hard to beat the comfort and joy of a homemade curry that tastes like it came from your favorite Indian restaurant, and this Quick & Easy Homemade Butter Chicken – Better Than Takeout! hits all the right notes. It’s approachable, quick, and bursting with rich, smoky, and creamy flavors that will delight family and friends alike. Trust me, once you try making this at home, it will fast become a go-to recipe that you’ll cherish and share with everyone you know.

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Quick & Easy Homemade Butter Chicken – Better Than Takeout! Recipe

This Quick & Easy Homemade Butter Chicken recipe delivers rich, creamy, and flavorful Indian-inspired comfort food faster than takeout. Featuring marinated chicken simmered in a spiced tomato and cream sauce, this dish promises tender bites with a perfect balance of spices and freshness from cilantro. Ideal for a weeknight dinner or any time you crave a satisfying, homemade Indian classic.

  • Author: Dylan
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop simmering
  • Cuisine: Indian
  • Diet: Halal

Ingredients

Scale

For the Chicken:

  • 1 ½ lbs boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
  • 1 cup plain Greek yogurt (or regular yogurt)
  • 2 tbsp lemon juice
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp chili powder
  • 1 tsp salt

For the Sauce:

  • 3 tbsp unsalted butter
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp turmeric
  • 1 tsp chili powder (adjust to taste)
  • 1 (14 oz) can tomato puree (or crushed tomatoes)
  • 1 cup heavy cream (or coconut cream for dairy-free)
  • 1 tbsp sugar (optional, to balance acidity)
  • Salt & black pepper, to taste
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. Marinate the Chicken: In a bowl, combine the yogurt, lemon juice, garam masala, cumin, coriander, chili powder, and salt. Add the chicken pieces and toss well to coat. Marinate for at least 15 minutes; for best flavor, refrigerate and marinate overnight.
  2. Cook the Chicken: Heat 1 tablespoon of butter in a skillet over medium-high heat. Add the marinated chicken pieces and cook until browned on all sides but not fully cooked through. Remove the chicken from the skillet and set aside.
  3. Build the Sauce Base: In the same skillet, melt the remaining butter. Add the finely chopped onion and sauté until golden brown. Stir in the minced garlic and grated ginger, cooking until fragrant. Add garam masala, ground cumin, paprika, turmeric, and chili powder; cook for a minute to release the spices’ aromas.
  4. Simmer the Sauce: Pour in the tomato puree and stir well. Season with salt, black pepper, and sugar if using to balance the acidity. Reduce heat to medium-low and simmer the sauce for 10 minutes, stirring occasionally to prevent sticking.
  5. Finish with Cream & Chicken: Stir in the heavy cream until fully combined. Return the partially cooked chicken to the pan, ensuring the pieces are submerged in the sauce. Simmer gently for 10–12 minutes until the chicken is cooked through and the sauce is thick and creamy.
  6. Garnish & Serve: Remove from heat and sprinkle chopped fresh cilantro over the dish. Serve hot alongside naan bread, basmati rice, or cauliflower rice for a low-carb option.

Notes

  • Marinating the chicken overnight enhances the flavor and tenderness but a minimum of 15 minutes works for a quicker prep.
  • Use chicken thighs for juicier meat; breasts can be used but may be less tender.
  • Adjust chili powder level according to your heat preference.
  • For a dairy-free version, substitute heavy cream with coconut cream and use vegan butter or oil.
  • Serve with basmati rice or naan for a complete meal, or try cauliflower rice for a low-carb alternative.
  • Leftovers keep well refrigerated for up to 3 days and taste great reheated.

Nutrition

  • Serving Size: 1 cup
  • Calories: 410 kcal
  • Sugar: 5 g
  • Sodium: 600 mg
  • Fat: 28 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 0 g
  • Carbohydrates: 10 g
  • Fiber: 2 g
  • Protein: 30 g
  • Cholesterol: 110 mg

Keywords: Butter chicken, Indian recipe, chicken curry, homemade butter chicken, easy Indian dinner, creamy chicken curry

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