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Restaurant-Style Creamy Butter Chicken in Under 45 Minutes (Quick & Easy Weeknight Version)

Close-up of rich, orange-red butter chicken pieces coated in creamy sauce, served in a white bowl.
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You can make rich, restaurant-quality Butter Chicken at home quickly. This easy recipe delivers the decadent, creamy sauce you crave, perfect for a satisfying weeknight dinner without ordering takeout.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 tablespoon vegetable oil
  • 1 tablespoon butter
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon chili powder (adjust to your heat preference)
  • 1 (15 ounce) can crushed tomatoes
  • 1/2 cup water or chicken broth
  • 1/2 cup heavy cream
  • 2 tablespoons tomato paste
  • 1 teaspoon sugar
  • 1 teaspoon salt (or to taste)
  • 2 tablespoons butter, cold
  • 1/4 cup chopped fresh cilantro, for garnish

Instructions

  1. In a bowl, toss the cut chicken pieces with 1/2 teaspoon salt and 1/2 teaspoon garam masala. Set aside.
  2. Heat the vegetable oil and 1 tablespoon of butter in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set it aside.
  3. Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the skillet. Add the chopped onion and cook until soft, about 5 minutes.
  4. Add the minced garlic and grated ginger. Cook for 1 minute until fragrant.
  5. Stir in the cumin, coriander, turmeric, remaining garam masala, and chili powder. Cook the spices for 30 seconds, stirring constantly until aromatic.
  6. Stir in the crushed tomatoes, tomato paste, and water or broth. Bring the mixture to a simmer.
  7. Return the cooked chicken to the skillet. Cover and let it simmer gently for 10 minutes, allowing the chicken to cook through and absorb the flavors.
  8. Stir in the heavy cream and sugar. Simmer uncovered for another 5 minutes, stirring occasionally, until the sauce thickens slightly.
  9. Remove the skillet from the heat. Stir in the 2 tablespoons of cold butter, one piece at a time, until the sauce is glossy and smooth. Taste and adjust salt if needed.
  10. Serve your creamy butter chicken hot over rice or with warm naan bread. Garnish with fresh cilantro.

Notes

  • For an even richer flavor, you can marinate the chicken in yogurt and spices for 30 minutes before cooking, though this adds prep time.
  • If you prefer a smoother sauce, use an immersion blender to briefly blend the sauce before adding the cream.
  • This dish pairs perfectly with basmati rice or homemade naan for a complete Indian dinner experience.

Nutrition

Find it online: https://yummagnet.com/easy-homemade-butter-chicken-recipe/