Quick & Easy Homemade Butter Chicken

If you’re craving a restaurant-style Indian dish but don’t want to spend hours in the kitchen, this quick & easy homemade butter chicken recipe is your go-to solution. With a rich, creamy tomato curry base and tender chunks of chicken, this dish is packed with flavor and incredibly satisfying — and best of all, it comes together in under 30 minutes using one pan.

Not only is butter chicken one of the most beloved Indian dishes globally, but it also has an interesting story. The dish was born out of leftovers at a restaurant in Delhi in the 1950s, when tandoori chicken was repurposed in a creamy tomato-based sauce to avoid food waste. You can explore more about the origin of butter chicken in this BBC Travel article.

Why This Recipe Works

• It’s a one-pan dish, saving you time on cooking and cleanup.
• Uses easy-to-find pantry ingredients.
• It’s versatile — you can tweak the spice levels or swap ingredients based on dietary preferences.
• Perfect for beginners, yet delicious enough to impress guests.

What makes this version stand out is its simplified method without compromising on depth of flavor. You’ll also get to use warming spices like garam masala, a blend that’s the heart of Indian cuisine. If you’re curious about what makes garam masala special, check out this Spice Guide by The Spruce Eats for a deeper understanding.

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Ingredients Overview

Here’s what you’ll need to make this quick butter chicken:

• 1 tbsp butter + 1 tbsp oil – For a rich base.
• 1 medium onion, diced
• 2–3 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1.5 lbs boneless chicken breast, cubed
• 4 tbsp tomato paste or 8 oz tomato sauce
• 1 tbsp garam masala
• 1 tsp chili powder or paprika (for milder heat)
• 1 tsp cumin
• 1 tsp salt
• 1/4 tsp black pepper
• 1 tsp fenugreek powder (optional but highly recommended)
• 1 cup heavy cream, or substitute with yogurt or half & half
• Cooked basmati rice or naan, for serving

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Kitchen Tools You’ll Need

• Large skillet or saucepan
• Knife and cutting board
• Measuring spoons and cups
• Wooden spoon or spatula

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Step-by-Step Instructions

1. Sauté the aromatics:
   Heat butter and oil in a skillet over medium heat. Add diced onion and cook until soft and golden, about 3–4 minutes. Stir in garlic and ginger and cook for 30 seconds.
2. Cook the chicken:
   Add chicken pieces to the pan. Sear for 5–6 minutes until no longer pink on the outside.
3. Spice it up:
   Mix in tomato paste (or sauce), garam masala, cumin, chili powder, and fenugreek. Stir well to coat the chicken evenly.
4. Simmer the sauce:
   Pour in the cream and reduce heat to low. Simmer uncovered for 8–10 minutes until the sauce thickens.
5. Final touches:
   Adjust salt and pepper to taste. Serve hot with steamed basmati rice or warm naan.

For perfectly fluffy rice every time, refer to this guide on cooking basmati rice by Serious Eats.

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Serving Suggestions

Pair your butter chicken with:

• Basmati rice
• Garlic naan or roti
• Cucumber raita for a cooling effect
• Mango chutney
• Simple green salad with lemon vinaigrette

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Expert Tips for Perfect Butter Chicken

• Use high-quality garam masala – It makes all the difference in aroma and flavor.
• Don’t skip the sautéing – Browning onions, garlic, and ginger builds depth.
• Control the heat – Use chili powder sparingly if cooking for kids.
• Rest the chicken – Let the dish sit covered for a few minutes before serving for best flavor.

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Make-Ahead, Storage, and Meal Prep

• Store in the fridge for up to 4 days in an airtight container.
• Freeze for up to 2 months. Reheat gently on the stove with a splash of water or cream.
• Make the sauce base ahead and add freshly cooked chicken before serving.

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Nutritional Info (Per Serving)

• Calories: ~490
• Protein: 39g
• Fat: 33g
• Carbs: 9g
• Sugar: 3g
• Fiber: 2g

Health Modifications:

• Use Greek yogurt instead of cream for a lighter version.
• Go dairy-free with coconut cream.
• Use cauliflower or tofu for a vegetarian twist.

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Delicious Variations

• Vegan Butter Chicken: Swap chicken with chickpeas or tofu.
• Instant Pot Version: Use sauté mode for aromatics, then pressure cook for 8 minutes.
• Butter Chicken Pasta: Add cooked penne directly into the sauce for fusion fun.
• Spicy Butter Chicken: Add fresh green chilies or cayenne.

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Common Mistakes to Avoid

• Overcooking chicken – Makes it dry and tough.
• Too much cream – Can overpower the spices.
• Skipping the simmer – The sauce needs time to meld flavors.

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Frequently Asked Questions

What is butter chicken sauce made of?
A mix of tomato paste, cream, garlic, ginger, and a blend of Indian spices including garam masala and cumin.

What’s the difference between butter chicken and chicken tikka masala?
Butter chicken is creamier and slightly sweeter, while tikka masala is often more tomato-forward and spicy.

Can I use yogurt instead of cream?
Yes! Plain Greek yogurt or even coconut milk can be used for a lighter or dairy-free version.

Is butter chicken healthy?
It’s rich in protein but high in fat due to the cream and butter. Use substitutions to make it healthier.

Can I make butter chicken without garam masala?
Technically yes, but it won’t taste the same. You can mix cinnamon, cumin, coriander, and cloves as a quick substitute.

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Final Thoughts

With just a few ingredients and a bit of care, you can recreate a takeout favorite at home. This quick & easy homemade butter chicken is all about comfort, warmth, and rich flavor — perfect for any day of the week.

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