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Quick Easy Homemade Butter Chicken

Quick Easy Homemade Butter Chicken

A rich, aromatic butter chicken with tender marinated chicken in a creamy tomato sauce, delivering authentic Indian flavors in under an hour for a satisfying family meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

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
  • 0.5 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
  • 0.5 teaspoon red chili powder adjust to taste
  • 1 can diced tomatoes 14.5 oz, undrained
  • 0.5 cup tomato paste
  • 1 cup heavy cream or coconut cream for dairy-free
  • 0.25 cup chopped cilantro for garnish
  • salt and sugar to taste

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper
  • Large Pot or Dutch Oven
  • Immersion blender or regular blender

Method
 

  1. In a bowl, combine all marinade ingredients. Mix well. Cover and refrigerate for at least 30 minutes, or up to overnight.
  2. 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.
  3. 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.
  4. 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.
  5. 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.)
  6. 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.
  7. Garnish with chopped cilantro. Serve hot with rice, naan, or roti.

Notes

Marinate chicken for at least 30 minutes for best flavor. Broil chicken at the end for smoky flavor. Adjust red chili powder for desired spice level. Use coconut cream for dairy-free version. Serve with basmati rice, naan bread, or raita for complete meal.