Craving restaurant-quality butter chicken without the restaurant wait or price tag? Look no further! Quick Easy Homemade Butter Chicken delivers an explosion of authentic flavors in under an hour, using simple ingredients you probably already have. Ditch the takeout guilt; this recipe is packed with protein and veggies, making it a healthy and satisfying meal the whole family will love. As a busy parent, I know how precious time is. This recipe saves me time from cooking and cleaning.
Why You Will Love This Recipe
My grandma, lovingly known as ‘Amma’, was the queen of impromptu feasts. Her butter chicken, made without a single recipe card, was legendary. Every family gathering revolved around Amma’s pot, filled with the rich, aromatic sauce and tender chicken simmered to perfection. We always tried to figure out the secret ingredients. Quick Easy Homemade Butter Chicken is my own attempt to capture that same magic, simplifying the process for today’s busy cooks without compromising on taste or the heartwarming memories it evokes. It’s a small way to feel the love and warmth of Amma’s kitchen, even when she’s not here to stir the pot herself.
Ingredients
For the Chicken Marinade:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup plain yogurt
- 1 tablespoon ginger-garlic paste
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust to taste)
- 1 teaspoon lemon juice
- Salt to taste
For the Butter Chicken Sauce:
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust to taste)
- 1 (14.5 oz) can diced tomatoes, undrained
- 1/2 cup tomato paste
- 1 cup heavy cream or coconut cream (for dairy-free)
- 1/4 cup chopped cilantro, for garnish
- Salt and sugar to taste
Step-by-Step Instructions for Making the Recipe
- Marinate the chicken: In a bowl, combine all marinade ingredients. Mix well. Cover and refrigerate for at least 30 minutes, or up to overnight.
- Cook the chicken: Preheat oven to 400°F (200°C). Arrange marinated chicken on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until cooked through. (Alternatively, you can cook the chicken in a skillet over medium-high heat until browned and cooked through.)
- Sauté the aromatics: While chicken is baking, melt butter in a large pot or Dutch oven over medium heat. Add onion and cook until softened and translucent, about 5 minutes.
- Add spices and tomatoes: Stir in ginger-garlic paste, garam masala, turmeric powder, and red chili powder. Cook for 1 minute, until fragrant. Add diced tomatoes (undrained) and tomato paste. Bring to a simmer.
- Blend the sauce: Use an immersion blender to blend the sauce until smooth. (Alternatively, carefully transfer the sauce to a regular blender and blend until smooth. Return to the pot.)
- Simmer and finish: Stir in the baked chicken and heavy cream (or coconut cream). Simmer for 10-15 minutes, allowing the flavors to meld. Season with salt and sugar to taste.
- Garnish and serve: Garnish with chopped cilantro. Serve hot with rice, naan, or roti.
Expert Tips for Best Results
For an extra layer of smoky flavor, broil the baked chicken for the last 2-3 minutes, keeping a close eye to prevent burning. Don’t skip the marinating step! The yogurt tenderizes the chicken and allows the flavors to penetrate deeply. If you’re short on time, even a 30-minute marinade will make a difference. Adjust the amount of red chili powder to control the spice level. For a milder flavor, use less; for a spicier kick, use more. Coconut cream adds richness to a dairy-free version of this recipe. Remember to taste and adjust the seasoning throughout the cooking process. The balance of salt, sugar, and spice is key to a perfectly flavored butter chicken. If the sauce is too thick, thin it out with a little water or chicken broth.
Serving Suggestions
Butter chicken is incredibly versatile and pairs well with a variety of accompaniments. Traditionally, it is served with basmati rice, perfect for soaking up the rich and flavorful sauce. Naan bread, whether plain or garlic-infused, is another excellent choice; its soft texture complements the tender chicken beautifully and is ideal for scooping up every last bit of sauce. Don’t forget to serve a dollop of fresh yogurt on top. A side of raita, a refreshing yogurt-based dip with cucumber and mint, provides a cooling contrast to the warmth of the dish. To enhance the meal, consider serving a side of mixed vegetables or a simple salad. A crisp green salad with a tangy vinaigrette will balance the richness of the butter chicken, creating a well-rounded and satisfying culinary experience.
Conclusion
Quick Easy Homemade Butter Chicken proves that you don’t need hours in the kitchen or fancy ingredients to create a truly spectacular meal. This recipe is not just about the deliciousness of the final product; it’s about bringing people together, creating memories; and making a delicious restaurant-quality meal at home. Whether it’s a weeknight family dinner or a weekend gathering with friends, this butter chicken recipe is guaranteed to impress. So, gather your ingredients, follow these simple steps, and prepare to be amazed by the rich, authentic flavors you can achieve in your own kitchen. This is more than just food, it’s an experience to share.
Quick Easy Homemade Butter Chicken
Ingredients
Equipment
Method
- In a bowl, combine all marinade ingredients. Mix well. Cover and refrigerate for at least 30 minutes, or up to overnight.
- Preheat oven to 400°F (200°C). Arrange marinated chicken on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until cooked through.
- While chicken is baking, melt butter in a large pot or Dutch oven over medium heat. Add onion and cook until softened and translucent, about 5 minutes.
- Stir in ginger-garlic paste, garam masala, turmeric powder, and red chili powder. Cook for 1 minute, until fragrant. Add diced tomatoes (undrained) and tomato paste. Bring to a simmer.
- Use an immersion blender to blend the sauce until smooth. (Alternatively, carefully transfer the sauce to a regular blender and blend until smooth. Return to the pot.)
- Stir in the baked chicken and heavy cream (or coconut cream). Simmer for 10-15 minutes, allowing the flavors to meld. Season with salt and sugar to taste.
- Garnish with chopped cilantro. Serve hot with rice, naan, or roti.
Notes
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