Craving that warm, creamy, spice-infused Indian dish that makes your tastebuds dance? Say hello to your new favorite: Quick & Easy Homemade Butter Chicken. This one-pan wonder is rich, luscious, and bursting with flavor—all while being simple enough to make on a busy weeknight.
Butter Chicken, also known as Murgh Makhani, is one of the most iconic Indian recipes ever. It’s all about tender chunks of chicken simmered in a velvety tomato-based sauce, infused with aromatic spices, and finished with a generous splash of cream. The best part? You don’t need a tandoor, specialty ingredients, or hours of prep to make it happen. Just one pan, one skillet, and 40 minutes.
Let’s make this classic dish accessible and delicious—right from your kitchen.
🛒 Ingredients (Serves 4)
For the Chicken Marinade:
- 500g boneless chicken thighs or breasts, cut into bite-sized pieces
- 15g plain yogurt (1 tbsp)
- 2g turmeric powder (½ tsp)
- 5g garam masala (1 tsp)
- 2g chili powder or paprika (½ tsp)
- 3g salt (½ tsp)
For the Butter Sauce:
- 30g unsalted butter (2 tbsp)
- 150g onion (1 medium), finely chopped
- 10g garlic (3 cloves), minced
- 10g fresh ginger, grated
- 200g tomato puree or crushed tomatoes
- 100ml heavy cream (or coconut cream for dairy-free)
- 5g sugar (1 tsp)
- 2g ground cumin (½ tsp)
- 2g garam masala (½ tsp)
- Salt to taste
- Optional: cilantro for garnish
🔪 Instructions
Step 1: Quick Marinade
In a bowl, toss the chicken pieces with yogurt, turmeric, chili powder, garam masala, and salt. Set aside for 10–15 minutes while you prep the sauce. This short marinade adds depth and tenderness.
Step 2: Sear the Chicken
Heat 1 tbsp of butter in a large skillet over medium-high heat. Add the marinated chicken and sear until golden and just cooked through—about 6–8 minutes. Transfer to a plate and set aside.
Step 3: Build the Sauce
In the same pan, melt the remaining 1 tbsp butter. Add onions and sauté for 5–6 minutes until soft and golden. Stir in garlic and ginger and cook for another minute until fragrant.
Step 4: Add Tomatoes & Simmer
Pour in the tomato puree, sugar, salt, cumin, and additional garam masala. Let the mixture simmer uncovered for 8–10 minutes, stirring occasionally. The sauce should deepen in color and thicken slightly.
Step 5: Blend (Optional)
For a silky-smooth texture, blend the sauce using an immersion blender or standard blender. This step is optional but adds that restaurant-style finish.
Step 6: Finish with Cream & Chicken
Lower the heat and stir in the heavy cream. Return the cooked chicken to the pan and simmer for 5 more minutes until everything is heated through and coated in creamy deliciousness.
Step 7: Garnish & Serve
Top with chopped cilantro and a swirl of cream. Serve hot with rice, naan, or roti.
🍽️ Serving Suggestions
- Serve with fluffy basmati rice, garlic naan, or jeera rice.
- Add a side of cucumber raita or pickled onions for freshness.
- Love spice? Add a chopped green chili or chili oil on top!
📊 Nutrition (Per Serving)
- Calories: 435 kcal
- Protein: 36g
- Fat: 27g
- Carbohydrates: 12g
- Fiber: 2g
- Sugar: 5g
- Sodium: 570mg
Note: Nutrition may vary based on exact ingredients used (especially cream and chicken).
🔥 Tips & Tricks
- No Yogurt? Try sour cream or a splash of lemon juice in your marinade.
- Coconut Lover? Sub the cream with full-fat coconut milk for a dairy-free twist.
- Too Spicy or Too Mild? Adjust chili powder to taste—or skip it entirely if cooking for kids.
- Make-Ahead Friendly: Tastes even better the next day. Store in the fridge up to 3 days or freeze for up to 2 months.
- One-Pot Option: Cook the rice directly in the sauce with extra broth for a creamy Butter Chicken & Rice dish.
❤️ Why You’ll Love This Recipe
This Butter Chicken recipe is rich, creamy, and made with everyday ingredients. Whether you’re feeding picky eaters, impressing dinner guests, or simply craving something cozy and comforting—it hits every mark. Plus, it’s budget-friendly, healthier than takeout, and easy to double for meal prep.
