Are you craving the rich, creamy comfort of butter chicken but dread the thought of a complicated, time-consuming recipe? I’m here to tell you, that dream is now a reality! My Quick Easy Homemade Butter Chicken brings all the authentic flavors of traditional butter chicken to your table in a fraction of the time. It’s healthier, packed with flavor, and so easy, even a beginner cook can nail it. Trust me, after a long day, nothing beats knowing you can whip up this restaurant-quality meal in just minutes.
Why You Will Love This Recipe
My grandmother, Amma, was the queen of comfort food. Her butter chicken was legendary, a labor of love that simmered for hours. I always admired her dedication, but life gets busy. This Quick Easy Homemade Butter Chicken is my tribute to her – all that deliciousness, streamlined for today’s cook. I remember after a particular hectic day at work, I craved Amma’s butter chicken. That’s when I knew I needed to create a recipe that captured the magic without the all-day commitment. This recipe is it and I know your family will love it as much as mine does.
Ingredients
For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon lemon juice
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust to your spice preference)
- 1/2 teaspoon garam masala
- 1 teaspoon salt
For the Sauce:
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1 (14.5 ounce) can crushed tomatoes
- 1/2 cup heavy cream
- 1/4 cup cashew paste (optional, for extra richness)
- 1 tablespoon sugar
- 1/2 teaspoon garam masala
- Salt to taste
- Fresh cilantro, chopped, for garnish
Step-by-Step Instructions for Making the Recipe
- Marinate: In a bowl, combine the chicken with lemon juice, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and salt. Mix well and let it marinate for at least 15 minutes (or up to 2 hours in the refrigerator).
- Cook the Chicken: Heat 1 tablespoon of butter in a large skillet or pot over medium-high heat. Add the marinated chicken and cook until it’s browned on all sides and cooked through. Remove the chicken from the pot and set aside.
- Make the Sauce: In the same pot, melt the remaining 1 tablespoon of butter. Add the chopped onion and cook until softened and lightly golden. Add the ginger-garlic paste and sauté for another minute until fragrant.
- Add Spices: Stir in the red chili powder, coriander powder, and cumin powder. Cook for 30 seconds, stirring constantly, to prevent burning.
- Simmer the Sauce: Add the crushed tomatoes. Bring the sauce to a simmer, then reduce the heat to low and cook for 10 minutes to allow the flavors to meld. Stir occasionally.
- Blend (Optional): For a smoother sauce, use an immersion blender to blend the sauce until smooth. This step is optional but recommended.
- Finish the Sauce: Stir in the heavy cream, cashew paste (if using), sugar, and garam masala. Season with salt to taste.
- Combine: Add the cooked chicken back to the sauce. Stir to coat the chicken evenly, and simmer for another 5 minutes to allow the flavors to combine.
- Garnish and Serve: Garnish with fresh cilantro and serve hot with naan bread, rice, or roti.
Quick Easy Homemade Butter Chicken
Ingredients
Equipment
Method
- In a bowl, combine the chicken with lemon juice, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and salt. Mix well and let it marinate for at least 15 minutes (or up to 2 hours in the refrigerator).
- Heat 1 tablespoon of butter in a large skillet or pot over medium-high heat. Add the marinated chicken and cook until it’s browned on all sides and cooked through. Remove the chicken from the pot and set aside.
- In the same pot, melt the remaining 1 tablespoon of butter. Add the chopped onion and cook until softened and lightly golden. Add the ginger-garlic paste and sauté for another minute until fragrant.
- Stir in the red chili powder, coriander powder, and cumin powder. Cook for 30 seconds, stirring constantly, to prevent burning.
- Add the crushed tomatoes. Bring the sauce to a simmer, then reduce the heat to low and cook for 10 minutes to allow the flavors to meld. Stir occasionally.
- For a smoother sauce, use an immersion blender to blend the sauce until smooth. This step is optional but recommended.
- Stir in the heavy cream, cashew paste (if using), sugar, and garam masala. Season with salt to taste.
- Add the cooked chicken back to the sauce. Stir to coat the chicken evenly, and simmer for another 5 minutes to allow the flavors to combine.
- Garnish with fresh cilantro and serve hot with naan bread, rice, or roti.
Notes
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