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I personally use and love these products in my kitchen. I only recommend what I trust!
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I remember the first time I tried making butter chicken from scratch. It was a disaster. Hours spent in the kitchen, a mountain of dishes, and the result? Something vaguely resembling butter chicken. Now, years later and after countless attempts, I've cracked the code to a truly quick and easy version that doesn't compromise on flavor. Honestly sometimes I wonder how people follow complicated recipes anyway...its crazy to me.
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This recipe is for everyone who loves the rich, creamy texture and the complex blend of spices that define butter chicken, but who also appreciates having dinner on the table in under an hour. No more takeout cravings ā you can make your own restaurant-quality butter chicken at home, without needing to be a professional chef or having to spend hours in the kitchen. Think of all that extra time you'll have! It's a real game changer, I promise. I never knew I could do this.
Required Equipments
- Large Pot or Dutch Oven
- Mixing Bowl
- Measuring Spoons and Cups
- Chopping Board
- Knife
Effortless Weeknight: Quick Homemade Butter Chicken: Frequently Asked Questions
Effortless Weeknight: Quick Homemade Butter Chicken
Craving creamy, flavorful butter chicken but short on time? This quick and easy homemade butter chicken recipe delivers authentic taste without the fuss, perfect for a satisfying weeknight meal.
ā³ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 40 minutes
Total Time:
š½ Ingredients
š Instructions
- Marinate the Chicken: In a bowl, combine 1.5 pounds of boneless, skinless chicken thighs (cut into 1-inch pieces) with 1 tablespoon of ginger-garlic paste, 1 teaspoon of turmeric powder, 1 teaspoon of red chili powder (adjust to your spice preference!), and 1/2 teaspoon of garam masala. Add 2 tablespoons of plain yogurt. Mix well, ensuring the chicken is fully coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours. Trust me, this makes the difference!
- SautƩ Aromatics: Heat 2 tablespoons of butter (or ghee for a more authentic flavor) in a large pot or Dutch oven over medium heat. Add 1 finely chopped medium onion and sautƩ until golden brown, about 5-7 minutes. Now's the time to make sure you're onions are nice and brown, no one wants undercooked onions.
- Cook the Marinade: Add the marinated chicken to the pot and cook until it's browned on all sides and mostly cooked through, about 8-10 minutes. Don't overcrowd the pot; cook in batches if necessary.
- Build the Sauce: Stir in 1 tablespoon of ginger-garlic paste and cook for another minute until fragrant. Add 1 (14.5 ounce) can of crushed tomatoes, 1/2 cup of tomato paste, 1 teaspoon of red chili powder (optional, for extra heat), 1 teaspoon of garam masala, and 1/2 teaspoon of dried fenugreek leaves (kasuri methi), crushed between your palms. Season with salt to taste. Give it a good stir.
- Simmer: Bring the sauce to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened slightly.
- Add Cream and Butter: Stir in 1/2 cup of heavy cream (or coconut cream for a dairy-free option) and 2 tablespoons of butter. Mix well until the butter is melted and the sauce is smooth and creamy. Remember to taste, and adjust the seasoning if you feel something is off, it happens to the best of us!
- Garnish and Serve: Garnish with fresh cilantro leaves. Serve hot with naan bread, basmati rice, or both! A little extra cream never hurt anyone, though...
š Notes
- Adjust the amount of red chili powder to your spice preference.
- For a richer flavor, use ghee instead of butter.
- If you don't have kasuri methi, you can omit it, but it does add a distinct flavor.
- Add a touch of sugar if the sauce is too acidic.
š Nutrition
Calories: 450 kcal
Protein: 40 g
Fat: 22 g
Carbohydrates: 25 g
Fiber: 5 g
Calcium: 80 mg
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