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Butter Chicken, or Murgh Makhani as it is traditionally known, is a beloved dish that has found its way into the hearts and homes of food lovers around the world. Originating from India, this dish embodies the rich culinary heritage of Indian cuisine, characterized by its bold flavors, aromatic spices, and comforting textures. With its creamy tomato-based sauce and succulent pieces of chicken, Butter Chicken has become a staple at Indian restaurants and a favorite among home cooks.

Quick & Easy Homemade Butter Chicken

Make dinner a breeze with this quick and easy homemade butter chicken! This delicious recipe features tender marinated chicken thighs simmered in a rich and creamy sauce made with tomatoes, heavy cream, and aromatic spices. Perfect for a weeknight meal, serve it with basmati rice or warm naan for a comforting feast. With just a few simple ingredients and easy steps, you can whip up a flavorful dish that everyone will love! Enjoy!
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Ingredients
  

1 lb (450g) boneless chicken thighs, cut into bite-sized pieces

1 cup plain yogurt

2 tablespoons lemon juice

2 teaspoons garam masala

2 teaspoons ground cumin

1 teaspoon turmeric

1 teaspoon chili powder (adjust for spice preference)

Salt and pepper to taste

2 tablespoons vegetable oil

1 medium onion, finely chopped

4 cloves garlic, minced

1 tablespoon ginger, grated

1 cup crushed tomatoes (canned or fresh)

1 cup heavy cream

2 tablespoons butter

Fresh cilantro, chopped, for garnish

Cooked basmati rice or naan for serving

Instructions
 

Marinate the Chicken: In a bowl, combine the chicken pieces, yogurt, lemon juice, garam masala, cumin, turmeric, chili powder, salt, and pepper. Mix well and let it marinate for at least 30 minutes (or up to overnight in the refrigerator for best results).

    Cook the Chicken: In a large skillet or pan, heat vegetable oil over medium heat. Add the marinated chicken and cook for about 5-7 minutes until browned on the outside but not fully cooked. Remove the chicken from the pan and set aside.

      Sauté Aromatics: In the same pan, add the chopped onion and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.

        Build the Sauce: Pour in the crushed tomatoes and bring the mixture to a simmer. Cook for about 5-7 minutes until the tomatoes are bubbly and slightly thickened.

          Add Cream and Butter: Reduce the heat to low, then stir in the heavy cream and butter, mixing until smoothly combined.

            Combine Everything: Return the partially cooked chicken to the pan. Stir well to coat the chicken in the sauce. Allow it to simmer for another 10-15 minutes until the chicken is cooked through and tender, stirring occasionally. Adjust seasoning with salt and pepper as needed.

              Garnish and Serve: Garnish with fresh chopped cilantro. Serve hot with cooked basmati rice or warm naan.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4