Print

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

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

★★★★★

5.1 from 10 reviews

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.

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

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

Find it online: https://dinewithdylan.com/quick-and-easy-homemade-butter-chicken-better-than-takeout-recipe/