Quick & Easy Homemade Butter Chicken – Flavor-Packed Family Dinner

As the Tuesday evening unfolds in Casablanca, there’s no better way to delight the senses than with the aromatic, comforting embrace of homemade Butter Chicken. Known traditionally as Murgh Makhani, this world-famous Indian dish is beloved for its incredibly tender chicken pieces swimming in a velvety, mildly spiced tomato and cream sauce.

Many think this luxurious dish is too complex for a weeknight, but this recipe is designed to prove otherwise. We’ve streamlined the process to bring you a quick and easy version that delivers all the authentic, flavor-packed results you crave in about 30 minutes. It’s the perfect family dinner that feels special without the stress.

Why You’ll Love This Quick Butter Chicken

Restaurant-Quality at Home: Get the authentic, rich flavors of your favorite Indian restaurant right in your own kitchen.
Ready in About 30 Minutes: A simplified process makes this a perfect meal for busy weeknights.
Family-Friendly Flavor: It’s creamy, flavorful, and generally mild, making it a guaranteed hit with both adults and children.
Made with Simple Ingredients: Uses common spices and pantry staples to create an extraordinary dish.

Ingredients You’ll Need

For the Chicken & Marinade:

Chicken: 1.5 lbs (about 700g) boneless, skinless chicken thighs, cut into 1-inch pieces.
Yogurt: 1/2 cup plain yogurt.
Aromatics: 1 tablespoon minced garlic and 1 tablespoon grated fresh ginger.
Spices: 1 ½ teaspoons garam masala, 1 teaspoon turmeric, 1 teaspoon Kashmiri red chili powder (for color and mild heat), 1 teaspoon salt.

For the Creamy Makhani Sauce:

Butter: 4 tablespoons, divided.
Aromatics: 1 medium onion (finely chopped), 1 tablespoon minced garlic, and 1 tablespoon grated fresh ginger.
Tomatoes: 1 can (15 ounces or 425g) crushed tomatoes or tomato passata.
Cashews: 1/4 cup raw, unsalted cashews (for creaminess).
Spices: 1 ½ teaspoons garam masala, 1 teaspoon ground coriander, ½ teaspoon ground cumin.
Sugar: 1 teaspoon (to balance the acidity of the tomatoes).
Heavy Cream: 3/4 cup.
Kasuri Methi (Dried Fenugreek Leaves): 1 tablespoon (optional, but highly recommended for authentic flavor).
Garnish: Fresh cilantro, chopped.

Step-by-Step Instructions

Marinate the Chicken: In a medium bowl, combine the chicken pieces with all the marinade ingredients (yogurt, garlic, ginger, spices, and salt). Mix well to coat. Set aside to marinate for at least 15 minutes while you prepare the sauce.
Start the Sauce: Melt 2 tablespoons of butter in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the garlic and ginger and cook for another minute until fragrant.
Bloom the Spices: Add the garam masala, coriander, and cumin to the skillet. Stir constantly for about 30 seconds until the spices are fragrant. This step, known as « blooming, » deepens their flavor.
Simmer the Sauce: Pour in the crushed tomatoes, add the raw cashews and sugar. Bring to a simmer, then reduce the heat to low, cover, and let it cook for 10 minutes to allow the flavors to meld.
Cook the Chicken: While the sauce simmers, melt the remaining 2 tablespoons of butter in a separate large skillet over medium-high heat. Add the marinated chicken in a single layer (work in batches if necessary). Cook for 3-4 minutes per side, until lightly browned and cooked through.
Blend the Sauce for a Silky Texture: Transfer the tomato and cashew mixture to a blender and blend until completely smooth. Alternatively, use an immersion blender directly in the pot. Return the smooth sauce to the skillet.
Combine and Finish: Pour the blended sauce over the cooked chicken in the skillet. Stir in the heavy cream. Crush the kasuri methi (dried fenugreek leaves) between your palms and sprinkle it into the sauce. Simmer for 2-3 minutes until heated through.
Serve: Garnish with fresh cilantro and serve hot with basmati rice and warm naan bread.

Pro Tips for Restaurant-Quality Results

Use Chicken Thighs: They stay much more tender and juicy than chicken breast, which can dry out easily.
Don’t Skip Blending: Blending the sauce is the secret to achieving that signature, velvety-smooth texture of restaurant butter chicken.
Kasuri Methi is the Secret Weapon: These dried fenugreek leaves add a unique, slightly savory, and aromatic flavor that is essential for an authentic taste. Find them online or at an Indian grocery store.
Toast Your Spices: Briefly frying the ground spices in the butter (blooming) unlocks their full aromatic potential and deepens the flavor of the dish.

Frequently Asked Questions (FAQ)

Q: Is Butter Chicken spicy? A: No, authentic butter chicken is flavorful but generally mild. The Kashmiri red chili powder adds a beautiful color with very little heat. You can omit it or add a pinch of cayenne if you prefer more spice.

Q: Can I make this dairy-free? A: Yes. You can substitute the yogurt with a dairy-free plain yogurt, the butter with oil or a vegan butter, and the heavy cream with full-fat coconut cream for a delicious dairy-free version.

Q: What do I serve with Butter Chicken? A: It is best served with fluffy basmati rice to soak up the delicious sauce and warm naan or roti bread for dipping. A simple cucumber and onion salad (kachumber) is also a refreshing side.

Q: How do I store and reheat leftovers? A: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave. The flavor is often even better the next day!

Keywords: Quick Butter Chicken, Easy Homemade Butter Chicken, Murgh Makhani recipe, 30-minute dinner, Indian food recipe, creamy chicken curry, weeknight family dinner.

Quick & Easy Homemade Butter Chicken (Murgh Makhani)