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Quick And Easy Homemade Butter Chicken

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Discover the secret to making restaurant-quality Butter Chicken at home in no time! This quick and easy recipe delivers rich, creamy, and flavorful results that will impress everyone at your table.

Ingredients

Scale
  • 1.5 lbs (700g) boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1/4 cup plain full-fat yogurt
  • 1 tablespoon ginger-garlic paste
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp garam masala
  • 3 tablespoons unsalted butter, divided
  • 1 medium onion, finely chopped
  • 1 tablespoon ginger-garlic paste
  • 1 (28-oz) can crushed tomatoes
  • 1 tsp Kashmiri red chili powder
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 1/2 to 3/4 cup heavy cream
  • 1–2 teaspoons sugar or honey
  • 1 tablespoon kasuri methi (dried fenugreek leaves), crushed
  • Fresh cilantro, chopped, for garnish

Instructions

  1. In a medium bowl, combine your cut chicken pieces with the plain yogurt, 1 tablespoon of ginger-garlic paste, turmeric powder, 1 teaspoon of red chili powder, and 1 teaspoon of garam masala. Mix well until all the chicken is coated. Let it marinate for 15-30 minutes or cook immediately if pressed for time.
  2. Heat 1 tablespoon of butter or a neutral oil in a large pot or deep skillet over medium-high heat. Add the marinated chicken in a single layer and cook for 3-4 minutes per side until lightly browned and mostly cooked through. Remove the chicken from the pan and set aside.
  3. Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the same pot. Once melted, add the finely chopped onion and sauté for 5-7 minutes until softened and translucent. Add the second tablespoon of ginger-garlic paste and cook for another minute until fragrant.
  4. Stir in the Kashmiri red chili powder, ground coriander, and the second teaspoon of garam masala. Sauté the spices for about 30 seconds until aromatic. Pour in the canned crushed tomatoes and stir well, bringing the sauce to a gentle simmer. Add the sugar or honey and a pinch of salt. Let the sauce simmer uncovered for about 10-15 minutes, stirring occasionally.
  5. Return the seared chicken to the sauce. Stir to coat the chicken completely. Reduce the heat to low. Pour in the heavy cream and stir gently until fully incorporated. Crush the kasuri methi between your palms and stir it into the sauce. Let the butter chicken gently simmer for another 5-10 minutes.
  6. Garnish generously with fresh chopped cilantro. Serve hot with fluffy basmati rice, warm naan bread, or roti.

Nutrition

Keywords: For a vegetarian option, substitute chicken with paneer or firm tofu. Use plant-based yogurt and coconut milk for a dairy-free version. Adjust spice levels to your taste.

Find it online: https://softtasty.com/homemade-butter-chicken-quick-easy-flavorful-recipe/