Quick & Easy Homemade Butter Chicken

Butter chicken, or Murgh Makhani, is one of the most beloved Indian dishes worldwide. Known for its rich, creamy tomato-based sauce, tender chicken, and perfect blend of spices, it’s the ultimate comfort food.

This Quick & Easy Homemade Butter Chicken recipe simplifies traditional methods without sacrificing flavor. By using basic pantry ingredients and a few shortcuts, you can enjoy a restaurant-quality butter chicken at home in under an hour. Perfect for weeknight dinners, special occasions, or meal prep, this recipe balances creaminess, tanginess, and subtle spice.

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Why This Recipe Works

• Quick and simple: Minimal prep, fewer steps than traditional butter chicken recipes.
• Balanced flavors: Creamy sauce with the perfect mix of spices, not too hot or overpowering.
• Tender chicken: Cooked in the sauce for maximum flavor absorption.
• Versatile: Serve with rice, naan, or even pasta.
• Family-friendly: Mild yet flavorful enough to please kids and adults alike.

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INGREDIENTS

For the Chicken

• 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 1/2 cup plain yogurt
• 1 tbsp lemon juice
• 1 tsp turmeric
• 1 tsp garam masala
• 1 tsp chili powder
• Salt to taste

For the Sauce

• 3 tbsp unsalted butter
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece ginger, minced
• 1 cup tomato puree
• 1/2 cup heavy cream
• 1 tsp garam masala
• 1 tsp cumin
• 1/2 tsp chili powder (adjust to taste)
• Salt to taste
• Fresh cilantro, chopped for garnish

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INSTRUCTIONS

Step 1 — Marinate the Chicken

1. In a bowl, combine chicken, yogurt, lemon juice, turmeric, garam masala, chili powder, and salt.
2. Mix well, cover, and let marinate for 15–30 minutes.

Step 2 — Cook the Chicken

3. Heat 1 tbsp butter in a skillet over medium heat.
4. Add marinated chicken and cook until lightly browned but not fully cooked, about 5–6 minutes. Remove and set aside.

Step 3 — Prepare the Sauce

5. In the same skillet, melt remaining butter.
6. Add onion, garlic, and ginger; sauté until golden and fragrant, about 3–4 minutes.
7. Stir in tomato puree, garam masala, cumin, chili powder, and salt. Simmer for 5 minutes.

Step 4 — Combine Chicken and Sauce

8. Add the partially cooked chicken to the sauce.
9. Simmer for 10–12 minutes until chicken is fully cooked and flavors meld.

Step 5 — Finish the Butter Chicken

10. Stir in heavy cream and cook for another 2–3 minutes until sauce is creamy.
11. Adjust seasoning and garnish with fresh cilantro.

Step 6 — Serve

12. Serve hot with steamed basmati rice, naan, or your favorite side dish.

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Tips for Perfection

• Use chicken thighs for juicier, more flavorful meat.
• Adjust chili powder to control heat for family-friendly meals.
• For a richer flavor, add an extra tbsp of butter or a splash of cream.
• Marinate the chicken longer for deeper flavor absorption.

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Flavor Variations

Variation	Change	Result
Smoky Butter Chicken	Add 1 tsp smoked paprika	Adds subtle smoky depth
Cashew Cream	Replace heavy cream with blended cashews	Creamier, nutty texture
Spicy Kick	Add 1–2 chopped green chilies	Extra heat for spice lovers
Tomato Reduced	Simmer sauce longer	Deeper tomato flavor, thicker consistency

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Serving Ideas

• Classic: Serve with basmati rice and naan.
• Healthy Twist: Serve with cauliflower rice for low-carb option.
• Party Platter: Mini butter chicken bowls with naan triangles for appetizers.

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Storage

• Refrigerate leftovers in an airtight container for up to 4 days.
• Reheat gently on the stovetop or microwave to preserve creaminess.
• Can freeze for up to 2 months; thaw in fridge overnight and reheat.

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