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The Quickest Creamy Homemade Butter Chicken: Restaurant-Style Flavor in Under 35 Minutes

A close-up of rich, orange-red butter chicken pieces generously garnished with fresh cilantro.
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You want that rich, comforting taste of butter chicken without spending all evening in the kitchen. This recipe shows you how to get restaurant-quality flavor using simple techniques for a quick weeknight Indian dinner.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon cayenne pepper (adjust to your heat preference)
  • 1 cup plain whole milk yogurt (full fat recommended)
  • 1 tablespoon fresh ginger, minced
  • 3 cloves garlic, minced
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 large yellow onion, finely chopped
  • 1 (15-ounce) can crushed tomatoes
  • 1/2 cup chicken broth
  • 1 teaspoon sugar
  • 1/2 teaspoon salt (or to taste)
  • 1/2 cup heavy cream
  • 1 tablespoon dried fenugreek leaves (kasuri methi), crushed
  • Fresh cilantro, chopped, for garnish

Instructions

  1. In a bowl, combine the chicken pieces, 1 tablespoon olive oil, salt, cumin, coriander, turmeric, garam masala, and cayenne pepper. Mix well to coat the chicken. Add the yogurt and mix again. Marinate for at least 15 minutes, or up to 4 hours in the refrigerator.
  2. Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add the marinated chicken in a single layer (work in batches if necessary) and cook for 3-4 minutes per side until browned. Remove the chicken and set aside.
  3. Reduce the heat to medium. Add the chopped onion to the same skillet and cook until softened, about 5 minutes. Add the minced ginger and garlic and cook for 1 minute until fragrant.
  4. Pour in the crushed tomatoes, chicken broth, sugar, and salt. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan. Cook for 5 minutes, allowing the sauce to thicken slightly.
  5. Return the cooked chicken to the skillet. Stir to combine. Cover and simmer gently for 10 minutes, or until the chicken is cooked through.
  6. Stir in the heavy cream until the sauce is smooth and creamy. Taste and adjust salt if needed.
  7. Stir in the crushed fenugreek leaves (kasuri methi). This step adds the authentic flavor.
  8. Remove from heat. Garnish generously with fresh cilantro before serving over rice or with warm naan bread.

Notes

  • For an even richer, smoother sauce, you can blend the tomato mixture after step 4 using an immersion blender before adding the chicken back in.
  • If you want a gluten free butter chicken option, this recipe is naturally suitable as long as you serve it with gluten free rice or bread instead of traditional naan.
  • This recipe is excellent for a fast Indian takeout fakeout when you need a cozy dinner idea quickly.

Nutrition

Find it online: https://spoonsprout.com/quick-creamy-homemade-butter-chicken-recipe/