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A plate of creamy homemade butter chicken garnished with fresh coriander, served with basmati rice and naan bread on a wooden table.

Speedy & Scrumptious Homemade Butter Chicken: Your New Weeknight Crave!

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Discover how to make a quick, flavorful, and creamy homemade butter chicken perfect for weeknight dinners. This easy butter chicken recipe combines tender chicken simmered in a rich tomato and cream sauce, delivering restaurant-quality taste in under 40 minutes. Ideal for busy evenings, it’s a versatile dish that pairs beautifully with rice or naan for a complete and satisfying meal.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Scale
  • 1 lb (450g) boneless chicken thighs or breasts, cut into bite-sized pieces
  • 2 tbsp butter
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp ginger, grated
  • 1 can (14 oz) crushed tomatoes
  • 1/2 cup heavy cream or coconut cream for dairy-free version
  • 2 tsp garam masala
  • 1 tsp turmeric powder
  • 1 tsp ground cumin
  • 1 tsp chili powder (adjust to taste)
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions

  1. Start by seasoning the chicken pieces with a pinch of salt, pepper, and 1 teaspoon of garam masala. Let marinate for 15-30 minutes for extra tenderness.
  2. In a large skillet, melt 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent. Stir in garlic and ginger, cooking for another minute until fragrant.
  3. Add the marinated chicken to the skillet and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken and set aside.
  4. Pour the crushed tomatoes into the same skillet, stirring to deglaze. Add garam masala, turmeric, cumin, chili powder, salt, and pepper. Let simmer for 10 minutes for flavors to meld.
  5. Reduce heat and stir in the heavy cream. Return chicken to skillet and stir gently. Simmer for another 5 minutes until heated through and creamy.
  6. Garnish with fresh cilantro. Serve hot over steamed rice or naan bread.

Notes

  • Store leftovers in an airtight container for up to 3 days in the refrigerator.
  • Reheat gently on the stove with a splash of water or cream to maintain consistency.
  • You can substitute coconut cream for dairy-free option or adjust spice levels to your preference.
  • Author: Emma Bloomfield
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian-inspired
  • Diet: Adjustable to Dairy-Free, Gluten-Free

Nutrition

  • Serving Size: 1 plate (about 1/4 of recipe)
  • Calories: 350 kcal Kcal
  • Sugar: 6 g
  • Sodium: 600 mg
  • Fat: 25 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 14 g
  • Trans Fat: 0 g
  • Carbohydrates: 16 g
  • Fiber: 4 g
  • Protein: 30 g
  • Cholesterol: 90 mg

Find it online: https://theflavorfold.com/speedy-scrumptious-homemade-butter-chicken-your-new-weeknight-crave/