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Indulge your taste buds in the rich and aromatic flavors of homemade butter chicken, a beloved dish in Indian cuisine that combines tender chicken pieces with a creamy, spiced tomato sauce. This flavorful and fast recipe is perfect for busy weeknights, allowing you to savor authentic flavors without spending hours in the kitchen. Butter chicken, or "Murgh Makhani" as it is known in India, has become a global favorite, making its way into restaurants and home kitchens around the world.

Quick & Easy Homemade Butter Chicken

Discover how to whip up delicious homemade butter chicken in just 30 minutes! This flavorful dish features tender chicken thighs simmered in a creamy sauce with aromatic spices, garlic, and ginger. Perfect for weeknight dinners, serve it hot over basmati rice or with warm naan for the ultimate comfort meal. With simple ingredients and easy steps, you’ll impress your family and friends with this restaurant-quality recipe. Don’t forget to garnish with fresh cilantro!
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Ingredients
  

1 lb (450g) boneless chicken thighs, cut into bite-sized pieces

2 tablespoons vegetable oil

1 medium onion, finely chopped

3 cloves garlic, minced

1-inch piece of ginger, grated

1 tablespoon garam masala

1 teaspoon ground cumin

1 teaspoon paprika

1 teaspoon turmeric powder

1 can (14 oz) crushed tomatoes

1 cup heavy cream

2 tablespoons butter

Salt, to taste

Fresh cilantro, for garnish

Cooked basmati rice or naan, for serving

Instructions
 

In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until golden brown.

    Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

      Add the chicken pieces to the skillet and cook until they start to brown, about 5-6 minutes.

        Sprinkle in the garam masala, ground cumin, paprika, and turmeric powder. Stir to coat the chicken in the spices.

          Pour in the crushed tomatoes and bring to a simmer. Cook for 10 minutes, allowing the flavors to meld together.

            Reduce the heat to low and stir in the heavy cream and butter. Cook for an additional 5-7 minutes until the sauce is creamy and the chicken is cooked through. Season with salt to taste.

              Remove from heat, garnish with fresh cilantro, and serve hot over basmati rice or with naan for dipping.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4