Quick & Easy Homemade Butter Chicken Recipe

Butter chicken, also known as murgh makhani, is a beloved dish that brings the warmth of Indian cuisine right to your kitchen. This recipe combines tender chicken thighs with a creamy, spiced sauce that envelops each bite in rich, tantalizing flavors. It’s perfect for cozy family dinners or gatherings with friends, and it’s sure to impress everyone at the table. Whether served with fluffy naan or steamed rice, this dish is a crowd-pleaser that will fill your home with delightful aromas and leave your guests asking for more.

You’ll fall in love with how quick and easy it is to make butter chicken from scratch. With simple ingredients and easy steps, this recipe is accessible for novice cooks and a delicious addition to any dinner rotation. So roll up your sleeves and get ready to indulge in a comforting classic that allows you to savor the joys of home-cooked Indian cuisine.

This is what the finished dish looks like when perfectly baked.

Ingredients

• 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
• 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)
• Naan bread
• Steamed rice

Gather all your ingredients for a smooth cooking experience!

Directions

1. In a bowl, mix the chicken pieces with salt, garlic powder, paprika, curry powder, and Greek yogurt until well coated. Cover and refrigerate for at least 15 minutes to let the flavors meld.
2. In a large skillet, heat the vegetable oil and 1 tablespoon of butter over medium heat. Add the minced garlic and diced onion, sautéing until fragrant and the onion is translucent.
3. Pour in the tomato sauce, sugar, salt, and black pepper, stirring well. Next, add the heavy cream, cayenne pepper (if using), garam masala, and ½ teaspoon of curry powder. Let the sauce simmer for a few minutes to thicken slightly.
4. In a separate pan, cook the marinated chicken over medium-high heat until browned and cooked through, about 6-8 minutes.
5. Add the cooked chicken to the simmering sauce. Stir in the remaining 2 tablespoons of butter until melted and combined. Allow the dish to simmer for a few more minutes to infuse the chicken with the rich flavors of the sauce.
6. Garnish with freshly chopped parsley before serving. Serve hot with warm naan bread and steamed rice for a complete meal.

Tips & Variations

• Ingredient substitutions: You can use chicken breast instead of thighs for a leaner option. For a vegetarian version, substituting with paneer or chickpeas works wonderfully.
• Optional variations: Add vegetables such as peas or spinach to the sauce for additional nutrition and flavor.
• Storage or reheating tips: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat or in the microwave until heated through.

Recipe Information

• Prep time: 15 minutes (plus marinating time)
• Cook time: 20 minutes
• Total time: 35 minutes
• Servings: 4-6
• Difficulty level: Easy

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