Craving rich, creamy, and aromatic Indian food at home without spending hours in the kitchen? This Quick & Easy Butter Chicken recipe brings restaurant-quality flavor to your dinner table in under 30 minutes! With tender chicken simmered in a silky tomato-butter sauce infused with warm spices and finished with cream, it’s comfort food at its finest.
This simplified version skips the long marinades and tandoori ovens but still delivers all the buttery, bold goodness you love — all from one skillet and pantry-friendly ingredients. Serve it with warm naan or fluffy basmati rice for a meal that tastes like it came straight from your favorite Indian restaurant.
???? Ingredients (Serves 4)
For the chicken:
- 1 ½ lbs boneless, skinless chicken breasts or thighs, cut into bite-size pieces
- 2 tablespoons plain Greek yogurt (or regular yogurt)
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- Salt and pepper, to taste
For the butter sauce:
- 3 tablespoons unsalted butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon tomato paste
- 1 cup tomato puree or crushed tomatoes
- 1 teaspoon chili powder (adjust to taste)
- 1 teaspoon garam masala
- 1 cup heavy cream (or full-fat coconut milk for dairy-free)
- Salt, to taste
- Fresh cilantro, for garnish
???????? Instructions
1. Marinate the chicken (optional but flavorful!)
In a bowl, combine yogurt, lemon juice, cumin, garam masala, turmeric, paprika, salt, and pepper. Toss in the chicken pieces and coat well. Let sit while you prep the sauce — or refrigerate for up to 1 hour if you have time.
2. Cook the chicken
Heat 1 tablespoon butter in a large skillet over medium heat. Add the chicken in batches and sear until lightly browned (it doesn’t need to be fully cooked through). Remove from skillet and set aside.
3. Make the sauce
In the same skillet, melt the remaining 2 tablespoons of butter. Add chopped onion and sauté until soft (about 3–4 minutes). Stir in garlic, ginger, and tomato paste, cooking for 1–2 minutes until fragrant.
4. Simmer
Pour in the tomato puree, chili powder, garam masala, and a pinch of salt. Simmer for 5 minutes to allow the flavors to deepen. Add the chicken back to the skillet and simmer for 5–7 more minutes, until the chicken is cooked through.
5. Add cream
Stir in the heavy cream and cook for another 2–3 minutes until the sauce is silky and smooth. Taste and adjust seasoning as needed.
6. Serve
Garnish with chopped cilantro. Serve hot with naan, roti, or rice.
????️ Nutrition Estimate (Per serving)
- Calories: ~420
- Protein: 30g
- Fat: 28g
- Carbohydrates: 10g
- Sugar: 5g
- Fiber: 2g
- Sodium: ~550mg
Estimates may vary depending on specific ingredients and serving sizes.
???? Tips & Tricks
- Shortcut marinade: No time? Skip the marinade and toss the spices directly into the sauce while cooking the chicken.
- Cream substitute: Use coconut milk for a dairy-free twist, or Greek yogurt for a lighter version.
- Spice level: Control heat by adjusting chili powder or adding cayenne for extra kick.
- Double the batch: This dish is great for meal prep and freezes beautifully.
- Vegan option: Swap chicken for chickpeas or tofu and use coconut cream.
✨ My Personal Touch
Butter chicken was one of the first Indian dishes I ever made at home, and it quickly became a staple. This version has been tested dozens of times to balance flavor and simplicity. It’s rich enough for a cozy night in but quick enough for a weeknight dinner. I especially love making a big batch and packing leftovers with rice — it tastes even better the next day!
Whether you’re introducing your family to Indian cuisine or treating yourself to a flavor-packed dish, this easy butter chicken is a guaranteed winner.
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