Print

Quick & Creamy Homemade Butter Chicken: Restaurant Style in Under 40 Minutes

Close-up of tender chicken pieces swimming in a vibrant orange-red sauce, garnished with fresh cilantro, representing delicious butter chicken.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make rich, restaurant-style Butter Chicken at home quickly. This recipe delivers the comforting, creamy flavor you want for a weeknight dinner without the wait time of takeout.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon cayenne pepper (adjust to heat preference)
  • 1 cup plain yogurt (full fat recommended)
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 (15 ounce) can crushed tomatoes
  • 1 teaspoon garam masala
  • 1/2 teaspoon sugar
  • 1/2 cup heavy cream
  • 1/4 cup water (or more, for desired consistency)
  • 2 tablespoons chopped fresh cilantro, for garnish

Instructions

  1. In a bowl, combine the chicken pieces with yogurt, salt, cumin, coriander, turmeric, and cayenne pepper. Mix well to coat. Cover the bowl and marinate the chicken in the refrigerator for at least 15 minutes, or up to 4 hours.
  2. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the marinated chicken in a single layer (work in batches if necessary) and cook for 3-4 minutes per side until lightly browned. Remove the chicken from the skillet and set aside.
  3. Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the chopped onion and cook until softened, about 5 minutes.
  4. Add the minced garlic and grated ginger to the skillet. Cook for 1 minute until fragrant.
  5. Stir in the crushed tomatoes and garam masala. Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally, allowing the sauce to thicken slightly.
  6. Return the cooked chicken to the skillet. Add the sugar and water. Stir everything together.
  7. Reduce the heat to low, cover the skillet, and let the curry simmer for 10-15 minutes, or until the chicken is cooked through and tender.
  8. Stir in the heavy cream until the sauce is smooth and creamy. Heat through for 2 minutes, but do not boil after adding the cream.
  9. Taste the sauce and adjust salt or sugar if needed.
  10. Serve your homemade butter chicken hot, garnished with fresh cilantro. This pairs well with rice or naan bread.

Notes

  • For a smoother sauce, you can blend the tomato and onion mixture briefly with an immersion blender before adding the chicken back in.
  • If you prefer to skip the marination time, you can sear the chicken first, remove it, and then proceed with the sauce, adding the chicken back in to cook fully in the sauce for about 15 minutes.
  • Use chicken thighs instead of breasts for a richer flavor and more tender result.

Nutrition

Find it online: https://pureplatepath.com/quick-creamy-homemade-butter-chicken-recipe/