Quick Butter Chicken Recipe from Scratch
A rich and creamy butter chicken recipe made from scratch in just 30 minutes, perfect for a quick and comforting weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Indian
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 3 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 cup tomato puree (canned or fresh blended)
- 1/2 cup heavy cream (can substitute with coconut milk for dairy-free)
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon red chili powder (adjust to taste)
- Salt and freshly ground black pepper, to taste
- A handful fresh cilantro, chopped (for garnish)
- 1 teaspoon lemon juice
Instructions
- Cut 1 pound of boneless chicken into 1-inch pieces. Finely chop 1 medium onion, mince 3 garlic cloves, and grate 1 tablespoon fresh ginger. Measure out spices and have tomato puree ready. (Prep time: 5 minutes)
- Heat 3 tablespoons unsalted butter in a large skillet over medium heat until melted and foaming. Add chopped onion and cook for about 5 minutes until soft and translucent, stirring occasionally.
- Add minced garlic and grated ginger to the skillet. Cook for 1-2 minutes until fragrant.
- Sprinkle in 1 teaspoon each of garam masala, ground cumin, and coriander, plus 1/2 teaspoon turmeric and 1/4 teaspoon red chili powder. Stir constantly for about 30 seconds to toast spices gently. Keep heat medium-low to prevent burning.
- Add chicken pieces to the pan and stir to coat with spices. Cook for 5-6 minutes, stirring occasionally, until chicken is no longer pink on the outside.
- Pour in 1 cup tomato puree and stir to combine. Bring to a gentle simmer and cook uncovered for 8-10 minutes, stirring occasionally, until sauce thickens and chicken is cooked through.
- Lower heat and stir in 1/2 cup heavy cream and 1 teaspoon lemon juice. Simmer for another 2 minutes. Taste and adjust salt and pepper as needed.
- Garnish with fresh chopped cilantro and serve hot with basmati rice or warm naan bread.
Notes
Use chicken thighs for more moisture and tenderness, but breasts work fine. For dairy-free, substitute heavy cream with full-fat coconut milk. Do not skip lemon juice at the end to brighten flavors. Toast spices gently on medium-low heat to avoid burning. Leftovers taste better the next day and can be stored in the fridge for up to 3 days or frozen.
Nutrition
- Serving Size: About 1 cup (250 g)
- Calories: 375
- Sugar: 4
- Sodium: 350
- Fat: 25
- Saturated Fat: 14
- Carbohydrates: 8
- Fiber: 2
- Protein: 25
Keywords: butter chicken, quick dinner, easy Indian recipe, weeknight meal, creamy chicken curry, homemade butter chicken