Name: Quick Easy Homemade Butter Chicken Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 3 h 40 min
Cuisine: Indian
Ingredients: 1/2 cup plain full fat yoghurt; 1 tbsp lemon juice; 1 tsp turmeric powder; 2 tsp garam masala; 1/2 tsp chilli powder or cayenne pepper powder; 1 tsp ground cumin; 1 tbsp freshly grated ginger; 2 cloves garlic, crushed; 1.5 lb / 750 g chicken thigh fillets, cut into bite size pieces; 2 tbsp ghee or butter (or 1 tbsp vegetable oil); 1 cup tomato passata (tomato puree); 1 cup heavy / thickened cream; 1 tbsp sugar; 1 1/4 tsp salt; Basmati rice or white rice; Coriander/cilantro leaves (optional)

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Introduction

Butter chicken is a rich, creamy, and flavorful dish that’s surprisingly easy to make at home. This quick recipe uses a delicious marinade and a smooth tomato-cream sauce to create the perfect comfort meal. Serve it with basmati rice for a satisfying dinner.

The image shows a pan filled with a rich, orange-red curry with chunks of chicken and creamy white swirls on top, garnished with green chopped herbs and dried spices scattered over the surface. A spoon rests inside the pan on the left side, partially dipped in the curry. To the left, there's a white bowl with fresh green cilantro leaves, and a clear glass of water with ice next to it. In the upper right, a white round plate holds a serving of cooked white rice, while below it, flatbreads with a light golden-brown color and some black seeds lie on a wooden board. The whole scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup plain yoghurt (full fat)
1 tbsp lemon juice
1 tsp turmeric powder
2 tsp garam masala
1/2 tsp chilli powder or cayenne pepper powder
1 tsp ground cumin
1 tbsp ginger, freshly grated
2 cloves garlic, crushed
1.5 lb / 750 g chicken thigh fillets, cut into bite size pieces
2 tbsp (30 g) ghee or butter (or 1 tbsp vegetable oil)
1 cup tomato passata (tomato puree)
1 cup heavy / thickened cream
1 tbsp sugar
1 1/4 tsp salt
Basmati rice
Coriander/cilantro (optional)

Instructions

Step 1: In a large bowl, combine the yoghurt, lemon juice, turmeric, garam masala, chilli powder, ground cumin, grated ginger, and crushed garlic. Add the chicken pieces and mix well to coat. Cover and refrigerate for a minimum of 3 hours, preferably overnight.
Step 2: Heat the ghee, butter, or oil in a large frying pan over high heat. Remove the chicken from the marinade (do not shake off excess) and add to the pan. Cook for about 3 minutes, stirring occasionally, until the chicken turns white all over.
Step 3: Lower the heat to medium-low. Add the tomato passata, heavy cream, sugar, salt, and any remaining marinade from the bowl to the pan. Stir gently and let the sauce simmer for 20 minutes, allowing the flavors to meld and the sauce to thicken.
Step 4: Taste the sauce and adjust salt if needed. Garnish with fresh coriander/cilantro leaves if desired. Serve hot with basmati rice.

Tips & Variations

For an extra smooth sauce, blend the marinade ingredients (except chicken) before mixing with the chicken.
Use chicken thighs for juicier, more flavorful meat compared to chicken breasts.
Adjust the chilli powder to your desired spice level or omit for a milder dish.
Serve with naan or flatbread for a complete Indian-inspired meal.

Storage

Store leftover butter chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the cream from splitting. You can also freeze the cooked dish for up to 2 months; thaw overnight before reheating.

How to Serve

A white bowl contains a visually appealing Indian meal with three distinct layers: on the left, an orange creamy curry with visible chunks of chicken and small green herb pieces sprinkled on top; in the center, a neat mound of fluffy white rice mixed with scattered green herbs; and on the right, folded warm naan pieces with golden-brown spots and soft texture arranged along the edge of the bowl. The bowl rests on a white marbled surface with a blurred white pumpkin in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast can be used but it may be less juicy and more prone to drying out. Cook it carefully and avoid overcooking.

Is it necessary to marinate the chicken overnight?

Marinating overnight enhances flavor and tenderness, but a minimum of 3 hours will still yield good results if you’re short on time.