Craving that warm, creamy, spice-kissed comfort of Indian takeout—but want something quick, easy, and homemade? This Quick & Easy Butter Chicken recipe delivers restaurant-style flavor in under 40 minutes using simple pantry ingredients and just one pan.

Butter Chicken (or Murgh Makhani) is one of India’s most iconic dishes—tender chicken bathed in a velvety, tomato-based curry infused with aromatic spices and finished with a swirl of cream. Our version is perfect for busy weeknights and beginner cooks alike—no marinating overnight, no tandoor oven required, just rich, bold flavor every time.

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🛒 Ingredients (Serves 4)

For the Chicken:

• 500g boneless, skinless chicken thighs or breasts, cubed
• 15g plain yogurt (1 tbsp)
• 2g turmeric (½ tsp)
• 4g ground cumin (1 tsp)
• 5g garam masala (1 tsp)
• 2g chili powder or paprika (½ tsp)
• 1.5g salt (¼ tsp)

For the Sauce:

• 30g unsalted butter (2 tbsp)
• 1 medium onion (150g), finely chopped
• 3 garlic cloves (10g), minced
• 1 tablespoon fresh ginger (10g), minced or grated
• 200g tomato purée or crushed tomatoes
• 100ml heavy cream (or coconut cream for dairy-free)
• 5g sugar (1 tsp)
• 1 teaspoon garam masala (2g)
• Salt to taste
• Optional: chopped cilantro for garnish

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🔪 Instructions

1. Marinate the Chicken (Quick Version)

In a bowl, mix cubed chicken with yogurt, turmeric, cumin, garam masala, chili powder, and salt. Let it sit while you prep the sauce—about 10–15 minutes.

2. Sear the Chicken

In a large skillet or pan over medium-high heat, melt 1 tablespoon of butter. Add the chicken and cook for 5–7 minutes until browned and cooked through. Remove and set aside.

3. Make the Sauce

In the same pan, melt the remaining 1 tablespoon butter. Add onions and sauté for 5–6 minutes until golden. Stir in garlic and ginger and cook for 1 minute until fragrant.

4. Add Tomatoes & Spices

Pour in the tomato purée, sugar, salt, and remaining garam masala. Simmer for 8–10 minutes, stirring occasionally, until the sauce deepens in color and thickens.

5. Blend (Optional for Smooth Sauce)

For a super silky sauce, you can blend it using an immersion blender or regular blender. This step is optional but gives that restaurant-like texture.

6. Finish with Cream & Chicken

Return the chicken to the pan and stir in the heavy cream. Let everything simmer for 5 more minutes so the flavors can meld. Adjust seasoning if needed.

7. Serve & Garnish

Serve hot over basmati rice or with warm naan bread. Garnish with fresh cilantro or a swirl of cream if desired.

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📊 Nutrition Facts (Per Serving)

• Calories: 430 kcal
• Protein: 35g
• Carbs: 12g
• Fat: 27g
• Fiber: 2g
• Sodium: 580mg
• Sugar: 5g

Nutrition will vary slightly based on the type of cream and chicken used.

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🔥 Tips & Tricks for Butter Chicken Success

• No Yogurt? Swap in sour cream or skip the marination for an even quicker version.
• Want It Spicier? Add cayenne or fresh green chili when cooking the onions.
• Make It Dairy-Free: Use coconut cream and vegan butter for a fully dairy-free version that’s just as creamy and flavorful.
• Meal Prep: The flavor gets even better the next day—perfect for leftovers!
• Use Chicken Thighs: They stay juicier than breasts and absorb the sauce beautifully.

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💬 Why This Recipe Works

This is your no-fuss, flavor-packed butter chicken—ready in less than 40 minutes, no fancy equipment, no hard-to-find spices. It’s cozy, comforting, creamy, and customizable. Whether you're new to Indian cuisine or a seasoned home cook, this dish makes weeknight cooking something to look forward to.

The best part? It’s 10x better than store-bought sauces or takeout—and much cheaper too!