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Quick Easy Homemade Butter Chicken

Quick Easy Homemade Butter Chicken

This Quick Easy Homemade Butter Chicken recipe brings all the authentic flavors of traditional butter chicken to your table in a fraction of the time. It's a healthier, flavorful, and easy meal that even beginners can make.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 people
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

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
  • 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

Equipment

  • Bowl
  • Large Skillet
  • Pot
  • Immersion Blender

Method
 

  1. 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).
  2. 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.
  3. 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.
  4. Stir in the red chili powder, coriander powder, and cumin powder. Cook for 30 seconds, stirring constantly, to prevent burning.
  5. 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.
  6. For a smoother sauce, use an immersion blender to blend the sauce until smooth. This step is optional but recommended.
  7. Stir in the heavy cream, cashew paste (if using), sugar, and garam masala. Season with salt to taste.
  8. 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.
  9. Garnish with fresh cilantro and serve hot with naan bread, rice, or roti.

Notes

For a smoother sauce, blending with an immersion blender is recommended, but optional. Serve with naan bread, rice, or roti.