Quick & Easy Homemade Butter Chicken: Better Than Takeout in 30 Minutes

Butter Chicken, or Murgh Makhani, is one of the most beloved Indian dishes around the world—and for good reason. This quick and easy homemade version delivers rich, creamy flavor, tender chicken, and a perfectly spiced tomato sauce—all ready in just 30 minutes. No marinating overnight. No hard-to-find ingredients. Just a deeply satisfying Indian-inspired dinner made right in your own kitchen.

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What Is Butter Chicken?

Originating in Delhi in the 1950s, Butter Chicken was created by the legendary Moti Mahal restaurant. It was born from the need to use leftover tandoori chicken, which was then simmered in a rich tomato, butter, and cream sauce. This dish is now a global favorite, known for its silky, aromatic curry base, mild spice level, and buttery finish.

Unlike spicier curries like Vindaloo or Rogan Josh, Butter Chicken is mellow, gently sweet, and full of warm spices—making it incredibly family-friendly and versatile.

This version simplifies the process without compromising the complex flavor Indian cuisine is known for.

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Ingredient Breakdown: What You Need and Why

Creating a flavorful butter chicken doesn’t require a spice market. Here’s what each ingredient brings to the table:

Boneless, Skinless Chicken Thighs

Chicken thighs are juicier and more flavorful than breasts, making them ideal for quick-cooking curries. Cut them into bite-sized chunks for faster cooking and maximum flavor absorption.

Yogurt (Optional, for quick marinade)

A quick 10-minute marinade in plain yogurt adds tenderness and a light tang, mimicking traditional tandoori-style preparation. Optional, but recommended if you have a few extra minutes.

Garlic and Ginger

A base in Indian cuisine. These aromatics add depth, warmth, and slight heat.

Tomato Paste and Crushed Tomatoes

These form the body of the sauce. Tomato paste intensifies the flavor, while crushed tomatoes provide texture and sweetness.

Garam Masala

A warming blend of cinnamon, cloves, cardamom, and more. Essential for that signature Indian spice profile. Pre-blended garam masala is widely available in most grocery stores.

Ground Cumin and Paprika

These add earthiness and smoky depth without too much heat. Paprika also enhances the vibrant red color.

Heavy Cream

This is what gives the dish its luxurious, velvety texture. It softens the acidity of the tomatoes and mellows the spices.

Butter

True to its name, butter is stirred in at the end for gloss and flavor. Use unsalted butter so you can control the saltiness of the dish.

Sugar

A small amount balances the acidity of tomatoes and enhances the natural sweetness of the sauce.

Salt & Pepper

Basic seasonings to highlight the flavors without overpowering the dish.

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Step-by-Step Instructions: How to Make Butter Chicken Fast

This streamlined method doesn’t require marinating for hours or using a tandoor. Just follow these simple steps for perfect butter chicken every time.

1. Prep the Chicken

• Cut 1½ pounds of boneless, skinless chicken thighs into bite-sized pieces.

• Optional: Toss with 1/4 cup plain yogurt, 1/2 teaspoon salt, and a pinch of garam masala for a quick 10-minute marinade while prepping the rest.

2. Sear the Chicken

• Heat 1 tablespoon oil in a large skillet or sauté pan over medium-high heat.

• Add chicken pieces in a single layer. Sear for 2–3 minutes per side until lightly browned but not fully cooked through. Remove to a plate.

3. Build the Sauce

• In the same skillet, reduce heat to medium and add 2 tablespoons butter.

• Stir in 1 tablespoon minced garlic and 1 tablespoon grated fresh ginger. Cook until fragrant, about 1 minute.

• Add 2 tablespoons tomato paste and stir constantly for 1–2 minutes to caramelize.

4. Add Spices and Tomatoes

• Sprinkle in 1 tablespoon garam masala, 1 teaspoon ground cumin, and 1 teaspoon paprika. Stir to toast the spices briefly.

• Pour in 1 cup crushed tomatoes and 1 teaspoon sugar. Simmer for 5 minutes, stirring occasionally.

5. Blend (Optional for Smooth Sauce)

• For an ultra-silky texture, transfer sauce to a blender and purée until smooth. Then return it to the pan.

6. Add Cream and Chicken

• Return seared chicken to the skillet.

• Pour in 3/4 cup heavy cream and stir gently.

• Simmer uncovered on low heat for 8–10 minutes, until chicken is cooked through and sauce thickens.

7. Finish with Butter

• Stir in 1 tablespoon butter just before serving for a glossy, rich finish.

• Taste and adjust salt or sugar as needed.

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Tips, Variations, and Substitutions

This butter chicken recipe is designed to be fast and flexible. Here’s how you can tweak it to suit your preferences or pantry.

Professional Tips

• Don’t overcook the chicken: Thighs are forgiving, but still cook just until done.

• Toast your spices to release their full flavor. This is a crucial step.

• Blend the sauce if you want a restaurant-style smoothness—but it’s still delicious unblended.

Flavor Variations

• Spicy Butter Chicken: Add 1/2 teaspoon cayenne or chopped fresh green chili for more heat.

• Smoky Tandoori Style: Add a pinch of smoked paprika and grill the chicken pieces before simmering.

• Nutty Creaminess: Stir in a tablespoon of ground cashews or almond flour for a richer sauce.

Substitutions

• Chicken Breast: Works too—just don’t overcook.

• Coconut Milk: For a dairy-free version, replace cream with full-fat coconut milk and butter with coconut oil or vegan butter.

• Greek Yogurt: Can replace cream for a lighter option—add off-heat to prevent curdling.

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Serving Suggestions & Meal Pairings

Butter Chicken is the kind of dish that brings comfort and excitement to the dinner table. Here’s how to complete the meal:

Classic Pairings

• Basmati Rice: Fluffy, fragrant, and perfect for soaking up the sauce.

• Naan or Roti: Warm flatbread to scoop every last bit.

• Cucumber Raita: A cool, creamy contrast.

• Pickled Red Onions: A tangy side to brighten the meal.

When to Serve It

• Weeknight dinner for the whole family

• Meal prep for flavorful lunches

• Impress-your-guests weekend meal

• Comfort food during cozy nights in

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Nutrition & Health Notes

Butter Chicken may be rich, but it can also be part of a balanced meal—especially when served with whole grains and veggies.

• Protein-Packed: Chicken thighs provide around 25g of protein per serving.

• Moderate Carbs: The sauce itself is low in carbs—just watch what you serve it with (e.g., rice or naan).

• Fat Content: Butter and cream make it luxurious but can be moderated with substitutions like yogurt or light cream.

• Spice Benefits: Spices like ginger, garlic, and cumin are known for their anti-inflammatory properties and digestion support.

To lighten it up:

• Use light cream or yogurt

• Serve with brown rice or cauliflower rice

• Reduce butter to 1 tablespoon total

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Frequently Asked Questions (FAQ)

1. Can I make butter chicken without cream?

Yes! Substitute with full-fat coconut milk or Greek yogurt. For yogurt, add it off the heat and stir in slowly to avoid curdling.

2. Is butter chicken spicy?

No, traditional butter chicken is mild. However, you can add heat with cayenne, chili powder, or fresh chilies if you prefer it spicier.

3. Can I make it vegetarian?

Absolutely. Swap chicken for paneer cubes (Indian cheese), tofu, or chickpeas. Prepare the sauce the same way and simmer your protein of choice.

4. How do I store and reheat leftovers?

Store butter chicken in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave with a splash of water or cream to loosen the sauce.

5. Can I freeze butter chicken?

Yes! It freezes beautifully. Let it cool, then store in freezer-safe containers for up to 3 months. Thaw overnight and reheat gently on the stove.

6. What’s the difference between butter chicken and tikka masala?

While both are creamy and tomato-based, tikka masala tends to be spicier and uses a different spice blend. Butter chicken is usually creamier and slightly sweeter.

7. Can I use store-bought butter chicken sauce?

You can, but making it from scratch takes just a few extra minutes and results in fresher flavor and better texture. Most store-bought sauces are overly sweet or lack depth.

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