Quick & Easy Homemade Butter Chicken Recipe
Butter Chicken, also known as Murgh Makhani, is one of the most beloved Indian dishes worldwide. It’s rich, creamy, and packed with flavor, making it the perfect comfort food. Traditionally made with marinated chicken cooked in a spiced tomato gravy and finished with butter and cream, this dish strikes a perfect balance between savory, tangy, and rich flavors. While making butter chicken from scratch might seem like a lengthy process, this quick and easy version brings all the deliciousness of the original without taking hours in the kitchen.
Ingredients
- For the Chicken & Marinade
- 1 ½ pounds skinless boneless chicken thighs cut into bite-sized chunks
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- ½ teaspoon curry powder
- 1 tablespoon Greek yogurt
- For the Butter Chicken Sauce
- 3 tablespoons vegetable oil
- 3 tablespoons butter divided
- 6 garlic cloves minced
- 1 medium onion diced
- 1 15- ounce can tomato sauce
- 1 teaspoon sugar
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper
- 2 cups heavy cream
- ½ teaspoon cayenne pepper optional for heat
- 1 teaspoon garam masala
- ½ teaspoon curry powder
- ¼ cup freshly chopped parsley optional for garnish
- To Serve
- Naan bread
- Steamed rice
Instructions
- arinate the Chicken
- In a medium bowl, combine chicken, salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix well, ensuring the chicken is evenly coated. Let it marinate for at least 15 minutes while preparing the other ingredients.
- Cook the Chicken
- Heat 3 tablespoons of oil in a large skillet over medium-high heat. Add the marinated chicken and cook for about 8-10 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside, leaving the oil in the pan.
- Prepare the Sauce Base
- Reduce the heat to medium and add 1 tablespoon of butter to the skillet. Deglaze the pan by scraping any browned bits, adding a splash of water if needed. Add the minced garlic and diced onion, along with a pinch of salt. Sauté until the onion is translucent and fragrant.
- Build the Sauce
- Stir in the tomato sauce and sugar. Let it simmer for 2-3 minutes before adding the chicken back into the skillet. Mix well, then pour in the heavy cream. Stir until the sauce turns a beautiful orange hue.
- Season and Simmer
- Add cayenne pepper (if using), garam masala, curry powder, and black pepper. Let the sauce simmer on low heat for 10 minutes, allowing the flavors to meld. Add in the rest of the spices & salt to taste!
- Finish with Butter
- Stir in the remaining 2 tablespoons of cold butter and let it melt into the sauce for a silky finish. Sprinkle with chopped parsley if desired.
- Serve and Enjoy
- Serve hot with naan bread and steamed rice. Enjoy the creamy, flavorful goodness!