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Quick & Easy Homemade Butter Chicken That Tastes Better Than Takeout

Close-up of tender chicken pieces swimming in a rich, orange-red sauce, garnished with fresh cilantro, a perfect butter chicken.
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Make this rich, creamy homemade butter chicken on a weeknight. This simple recipe delivers restaurant-quality flavor in under 45 minutes, perfect for serving with rice or naan.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon salt
  • 1 teaspoon garam masala
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper (optional, for heat)
  • 1 (15 ounce) can tomato sauce
  • 1/2 cup water
  • 1/2 cup heavy cream
  • 1/4 cup plain Greek yogurt or sour cream
  • 1 tablespoon sugar
  • 1 tablespoon dried fenugreek leaves (kasoori methi), crushed
  • Fresh cilantro, chopped, for garnish

Instructions

  1. Heat the olive oil and butter in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces and cook until lightly browned on all sides, about 5-7 minutes. Remove the chicken and set it aside.
  2. Reduce the heat to medium. Add the chopped onion to the skillet and cook until soft and translucent, about 5 minutes.
  3. Add the minced garlic and grated ginger to the skillet. Cook for 1 minute until fragrant.
  4. Stir in the salt, garam masala, turmeric, cumin, paprika, and cayenne pepper (if using). Cook the spices for 1 minute, stirring constantly, to toast them.
  5. Pour in the tomato sauce and water. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan.
  6. Return the browned chicken to the skillet. Cover and let it simmer gently for 10 minutes, allowing the chicken to cook through and absorb the sauce flavor.
  7. Reduce the heat to low. Stir in the heavy cream, Greek yogurt, and sugar. Mix well until the sauce is smooth and creamy. Do not let the sauce boil after adding the cream.
  8. Stir in the crushed fenugreek leaves. Taste the sauce and adjust salt if needed.
  9. Simmer for 5 more minutes until the sauce thickens slightly.
  10. Remove from heat. Garnish generously with fresh cilantro before serving hot with basmati rice or warm naan bread.

Notes

  • For an extra smooth sauce, you can blend the sauce mixture (before adding the cream and yogurt) using an immersion blender until completely smooth, then return it to the heat.
  • Using chicken thighs instead of breasts keeps the meat more tender during the quick cooking time.
  • This dish is excellent for meal prep; it freezes well in individual portions for a fast lunch later.

Nutrition

Find it online: https://tastethisplate.com/quick-easy-creamy-butter-chicken/