So, Quick & Easy Homemade Butter Chicken. You know those nights when you just want something really good, but you seriously don’t have the time or energy (plus the cleaning up…ugh)? Yeah. That’s the kind of evening this dish is born for. Maybe you’ve tried making Indian food before and ended up with a weird mess, or the takeout was just, well, not good. Been there, honestly. But this—this is the solution: flavor-bomb, minimal-fuss, and totally doable even if your kitchen skills are…let’s call it “developing.”
Table of Contents
How to make Butter Chicken in 3 Simple Steps
First things first, you gotta get everything ready before the cooking starts. Nothing ruins quick & easy homemade butter chicken faster than a missing ingredient halfway through.
Step one: Marinate your chicken. Don’t overthink. Toss chicken pieces in plain yogurt, a tablespoon of lemon juice, salt, a good scoop of garam masala (or curry powder works if that’s what you’ve got), a bit of turmeric, and minced garlic. Just mix by hand and let it chill for fifteen-ish minutes.
Step two is the part that smells ahhh-mazing. Heat a chunk of butter in a large pan, throw the marinated chicken in there. It’ll sizzle and start to get those golden bits—don’t skip the browning. After it looks cooked through, pour in a can of tomato puree (or chopped tomatoes, whatever’s handy) along with a little more butter. Simmer and let the magic happen.
Final step: Add a splash (okay, a glug) of cream, let the sauce thicken a bit, toss in a handful of chopped cilantro, and taste for salt/spice. That’s it, you’re basically a five-star restaurant chef now.
“We used to order butter chicken all the time, but this homemade version changed the game! My picky kids even asked for seconds. Total weekly tradition now.” – Jess B., Chicago
What to Serve Butter Chicken With?
Let’s do this super quick since you probably want to eat already. Yeah, bread and rice, sure, but try a few options for more fun:
- Steamed basmati rice (tastes best, fluffs up easy).
- Naan or any soft flatbread. Even tortillas in a pinch.
- Roasted veggies. I mean, green beans and carrots taste fab with that sauce.
- Top with fresh cilantro and a squeeze of lime. Sounds weird. Actually game-changing.
Success Tips
Alright, this is the part where all the mistakes (yours and mine) get sorted so your quick & easy homemade butter chicken actually… tastes good.
So, marinate your chicken for at least fifteen minutes, but if you forget and cook it right away, honestly, no one’s going to judge you. Really, no one will care. Chop your onions and garlic smaller so they melt into the sauce. Always use real butter. Margarine doesn’t hit right here.
Don’t fuss about authentic spices—use what you can get. Garam masala is great, but curry powder is still good in a pinch. Want a creamy sauce? Don’t rush the simmering. If it thickens fast, add a splash of milk to loosen things up.
Storing Tips
So you went wild and made too much? Lucky you. Leftover quick & easy homemade butter chicken is better the next day. Scoop it into a container (preferably glass, but hey, plastic works). Stick in the fridge—good for three days, no problem.
Want to freeze it? Yep, totally okay! Just cool it all the way first. Toss into freezer-safe stuff and freeze for up to two months. Thaw overnight in the fridge, then gently reheat with a splash of cream or milk if it looks dry. Don’t keep reheating and refreezing though. Tastes weird then.
Recommended Tools to Make This Recipe
Let’s be honest: fancy equipment is great, but nobody’s got time for that! What you actually need is simple.
A big nonstick pan is best (cleans easier too, bonus). A wooden spoon for stirring because metal ones clang too much. Glass mixing bowl for marinating since plastic sometimes picks up the smell (fun fact, learned that the hard way). Oh, and a small sharp knife—it’s all you need for chopping.
Common Questions
Is quick & easy homemade butter chicken spicy?
Nope, unless you load up the chili. You can totally keep it mild.
Can I use leftover chicken?
Sure, just add it after the sauce is done. Skip marinating.
What if I don’t have cream?
Evaporated milk or coconut milk swaps in fine. I tried both, worked great.
How can I make it healthier?
Go lighter on the butter and cream or swap with Greek yogurt. Not the same, but hey, you do you.
Can I cook this ahead of time?
Absolutely. In fact, the flavors deepen overnight.
Give Your Weeknights a Flavor Upgrade
Alright, there you go—quick & easy homemade butter chicken, one of the only recipes my family actually requests every single week. It’s not about perfection; it’s about dinner being easy, delicious, and homemade, even if you’re new at this. Seriously, grab your skillet and give it a go. More tips and similar recipes? Check out Serious Eats for more kitchen inspiration next time you’re stuck in a rut. You’ll probably out-cook your favorite takeout place (yep, I said it).
Quick & Easy Homemade Butter Chicken
Equipment
- large nonstick pan
- Wooden spoon
- glass mixing bowl
- sharp knife
Ingredients
- 500 g chicken breast or thighs, cut into pieces
- 150 g plain yogurt
- 1 tbsp lemon juice
- 1 tsp salt
- 2 tsp garam masala or curry powder
- 1 tsp turmeric
- 3 cloves garlic, minced
- 3 tbsp butter, divided
- 400 g tomato puree or chopped tomatoes
- 100 ml heavy cream (or coconut/evaporated milk)
- 1 handful fresh cilantro, chopped
Instructions
- Combine chicken with yogurt, lemon juice, salt, garam masala, turmeric, and garlic. Mix well and marinate for at least 15 minutes.
- Heat 2 tbsp of butter in a large pan. Add marinated chicken and cook until golden and cooked through.
- Add tomato puree and remaining butter. Simmer for 10–15 minutes until sauce thickens.
- Stir in cream and chopped cilantro. Adjust salt/spice. Simmer briefly and serve hot.