Quick Easy Butter Chicken

This butter chicken recipe transforms your kitchen into an aromatic Indian restaurant in just 45 minutes flat. The velvety tomato cream sauce hugs each tender piece of chicken creating a dish that feels like a warm hug on a plate. My family requests this weekly and I've perfected it over dozens of attempts to be both authentic tasting and achievable for any home cook.

I first made this butter chicken when my daughter brought home an Indian friend from college. Though I was nervous about serving it to someone who grew up with authentic Indian cuisine, it earned surprising praise and has become our go to impressive yet easy dinner party dish.

Ingredients

• Chicken thighs cut into chunks provide more flavor and stay juicier than breast meat
• Greek yogurt tenderizes the chicken while adding tanginess to balance the rich sauce
• Garam masala brings authentic Indian warmth without needing a dozen individual spices
• Heavy cream creates that signature velvety texture impossible to achieve with substitutes
• Butter added at the end creates a glossy finish and namesake richness
• Tomato sauce forms the base of the sauce while being more convenient than fresh tomatoes

Step-by-Step Instructions

Marinate the Chicken

Combine chicken pieces with yogurt and spices and let sit for at least 15 minutes. This quick marinade works magic in a short time. The yogurt contains enzymes that break down proteins in the meat making it incredibly tender while the spices begin infusing flavor from the outside in.

Sear the Chicken

Cook marinated chicken in hot oil until golden brown edges develop. This crucial step creates the Maillard reaction where proteins and sugars transform creating deep flavor compounds. Watch carefully as the marinade can cause sticking if your pan isnt hot enough at the start.

Create the Sauce Base

Sauté onions and garlic in the same pan to build flavor foundation. Take your time with this step allowing the onions to become translucent and slightly golden which brings out their natural sweetness. The leftover browned bits from the chicken will incorporate into the sauce adding depth.

Build the Luxurious Sauce

Combine tomato sauce with the sautéed aromatics then reintroduce the chicken. Pour in heavy cream and watch as the sauce transforms into that signature orange hue that butter chicken is known for. The cream mellows the acidity of the tomatoes while adding richness.

Season and Simmer

Add the remaining spices and allow to gently bubble for 10 minutes. This simmering time is essential as it allows the chicken to finish cooking while absorbing the sauce flavors. The sauce will also thicken slightly creating the perfect consistency that clings to each piece of meat.

Finish with Butter

Swirl in cold butter pieces right before serving for maximum glossiness. This final touch is what elevates homemade butter chicken to restaurant quality. The cold butter emulsifies into the hot sauce creating a silky texture impossible to achieve any other way.

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The garam masala is truly the heart of this recipe. I spent years trying different brands before finding one with the perfect balance of cardamom, cinnamon and clove. My daughter now requests this dish before every big exam saying the aroma calms her nerves and reminds her of home.

Making Ahead

The entire dish can be prepared up to 3 days in advance with flavor improving over time. Store in an airtight container in the refrigerator and reheat gently on the stovetop with a splash of cream to restore the original consistency. This makes butter chicken perfect for meal prep or entertaining as you can focus on sides and presentation rather than last minute cooking.

Simple Substitutions

For a lighter version replace heavy cream with half and half or coconut milk. The texture will be slightly less rich but still delicious. Greek yogurt can be substituted for the cream in a pinch by adding it off heat to prevent curdling. If chicken thighs arent available chicken breast works but reduce cooking time by 2 minutes to prevent drying out.

Serving Suggestions

While traditional naan bread and basmati rice are classic accompaniments consider serving with whole wheat roti for a healthier option. A simple cucumber yogurt raita provides cooling contrast to the rich sauce. For a complete meal include a side of sautéed spinach with cumin and garlic which complements the flavors while adding color and nutrition to your plate.

Cultural Context

Butter chicken or Murgh Makhani originated in Delhi India in the 1950s when restaurant owner Kundan Lal Gujral repurposed leftover tandoori chicken by simmering it in a tomato gravy enriched with butter and cream. While my version streamlines the traditional technique for home cooks it honors the essential flavor profile that has made this dish beloved worldwide. The balance of creaminess tang and gentle spice makes it accessible to those new to Indian cuisine.

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Recipe FAQs

→ Can I use chicken breast instead of thighs?

Yes, you can substitute chicken breast for thighs. However, chicken thighs tend to remain more tender and juicy in the sauce. If using breast meat, be careful not to overcook it, as it can become dry more easily than thighs.

→ What can I substitute for heavy cream?

For a lighter version, you can use half-and-half, coconut milk, or a combination of light cream and milk. For a dairy-free option, full-fat coconut milk works wonderfully and adds a subtle complementary flavor to the Indian spices.

→ Where can I find garam masala?

Garam masala is available in the spice section of most grocery stores, international food markets, or online retailers. If you can't find it, you can make your own by combining ground cumin, coriander, cardamom, black pepper, cinnamon, and cloves.

→ Can I make butter chicken ahead of time?

Absolutely! Butter chicken actually tastes even better the next day as the flavors have time to develop. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of cream if needed to restore the creamy consistency.

→ Is butter chicken very spicy?

This version is mild to medium in spice level. The cayenne pepper is optional, so you can adjust the heat to your preference. For a milder version, omit the cayenne entirely. For more heat, increase the amount of cayenne or add some chopped fresh chili peppers.

→ What sides pair well with butter chicken?

Traditional accompaniments include naan bread and basmati rice, which are perfect for soaking up the delicious sauce. You could also serve it with roti, jeera rice, or a simple cucumber raita on the side to balance the rich flavors.