Craving Indian takeout but want something healthier, faster, and just as satisfying? This Quick & Easy Homemade Butter Chicken Recipe brings all the creamy, spiced goodness of your favorite restaurant dish straight to your kitchen — and it’s ready in just 30 minutes!

Tender chunks of chicken are simmered in a rich tomato-based sauce infused with butter, cream, and warming spices. The result? A comforting, luxurious curry that’s perfect served with fluffy basmati rice or naan. Whether you’re new to Indian cuisine or already a fan, this simplified butter chicken is a must-try for any home cook.

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Ingredients (in grams)

For the Chicken Marinade:

• 600 g boneless, skinless chicken thighs or breasts (cut into bite-sized pieces)
• 100 g plain yogurt
• 5 g garlic (1 clove, minced)
• 5 g fresh ginger (grated)
• 2 g garam masala (1 tsp)
• 2 g ground cumin (1 tsp)
• 1 g chili powder or paprika (½ tsp)
• 3 g salt (½ tsp)
• Juice of ½ lemon (10 ml)

For the Butter Chicken Sauce:

• 30 g unsalted butter (2 tablespoons)
• 10 g vegetable oil (1 tablespoon)
• 1 small onion (100 g, finely chopped)
• 5 g garlic (1 clove, minced)
• 5 g fresh ginger (grated)
• 300 g tomato purée or crushed tomatoes
• 2 g ground coriander (1 tsp)
• 1 g turmeric (½ tsp)
• 2 g garam masala (1 tsp)
• 150 ml heavy cream (or coconut cream for dairy-free)
• 5 g sugar (1 tsp)
• Salt to taste (about 3 g)
• Fresh cilantro (for garnish)

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Instructions

Step 1: Marinate the Chicken

1. In a bowl, combine yogurt, garlic, ginger, lemon juice, and spices.
2. Add chicken pieces, coat well, and marinate for at least 15 minutes (or up to 24 hours in the fridge for more flavor).

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Step 2: Cook the Chicken

3. Heat 1 tablespoon oil in a large skillet over medium-high heat.
4. Add chicken and sear until browned and almost cooked through, about 5–6 minutes. Remove and set aside.

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Step 3: Make the Sauce

5. In the same skillet, melt the butter and sauté the onions for 3–4 minutes until soft.
6. Add garlic, ginger, and spices (coriander, turmeric, garam masala). Cook 1 minute until fragrant.
7. Stir in tomato purée and sugar. Simmer for 5 minutes, stirring occasionally.
8. Add cream and return chicken to the pan. Simmer for another 5–7 minutes until the chicken is fully cooked and the sauce is creamy and thickened.
9. Taste and adjust seasoning. Garnish with chopped cilantro.

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Serving Suggestions

• Serve with steamed basmati rice, naan bread, or roti.
• Add a side of cucumber raita or mango chutney for extra flair.
• For low-carb: try it with cauliflower rice.

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Nutrition Facts (Per Serving – Based on 4 Servings)

• Calories: 430 kcal
• Protein: 30 g
• Fat: 28 g
• Saturated Fat: 14 g
• Carbohydrates: 12 g
• Sugar: 6 g
• Fiber: 2 g
• Sodium: 500 mg

Use light cream or coconut cream for a lighter or dairy-free version.

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Tips and Tricks

• Use chicken thighs for juicier results, though breasts work well too.
• Marinate overnight for deeper flavor, though a quick 15-minute marinade still works.
• Add spice with a pinch of cayenne or extra chili powder.
• Make it dairy-free with coconut cream and oil instead of butter.
• Freeze leftovers – Butter chicken reheats beautifully for meal prep.

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Why This Recipe Works

This butter chicken is:

• Quick and approachable – perfect for weeknights
• Authentic in flavor without requiring hard-to-find ingredients
• Customizable – dairy-free, spicy, or mild
• Family-friendly – creamy, rich, and not too spicy
• Great for leftovers – the flavor gets even better the next day!

Whether you're a butter chicken enthusiast or just looking for a flavorful new dinner, this recipe delivers rich, spiced comfort food with minimal effort.