Restaurant Quality at Home: My 30-Minute Butter Chicken Recipe

Looking for that rich, creamy, incredibly satisfying dinner that you usually only get from your favorite Indian spot? Look no further! This easy homemade Butter Chicken (Murgh Makhani) recipe delivers that restaurant-quality taste right to your kitchen, and you can get it on the table in under 30 minutes.

This isn’t just chicken simmered in a sauce; it’s tender chicken enveloped in a velvety, spiced, tomato-based hug. Whether you’re a total beginner or just an Indian food lover looking for a weeknight shortcut, this quick version is both approachable and authentically flavorful. Get ready for compliments!

Why You’ll Ditch the Takeout Menu

Butter Chicken can sound complicated, but this simplified version is designed for real life. It guarantees success and flavor every time:

• Lightning Fast: Only 5 minutes of hands-on marinating (the rest is chill time!).
• Pantry Power: Uses simple, everyday ingredients you likely have right now.
• Deeply Authentic Flavor: That unmistakable, rich, creamy, spiced taste we crave.
• Spice Control: Easy to keep mild for the family or kick up the heat!

This dish is truly a weeknight superhero, perfect for a simple family dinner, making meal prep exciting, or even when you need to casually impress some dinner guests.

What You Need for Your Flavor Bomb

Chicken Prep:

• 1.5 lbs boneless skinless chicken thighs, chopped (Trust me, thighs stay juicy!)
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp sweet paprika
• ½ tsp curry powder
• 1 tbsp Greek yogurt (This is the secret to tenderizing the meat!)

The Dreamy Sauce:

• 3 tbsp vegetable oil
• 3 tbsp butter (Divided—because it’s Butter Chicken!)
• 6 garlic cloves, minced (Go big or go home!)
• 1 medium onion, finely diced
• 15 oz tomato sauce (Or grab a can of good pureed tomatoes)
• 1 tsp sugar (Balances the acidity of the tomatoes)
• ¾ cup heavy cream (For ultimate richness)
• ¼ tsp cayenne pepper (Totally optional—skip it if you like it mild!)
• ½ tsp garam masala
• ½ tsp curry powder
• ¼ tsp black pepper
• Chopped parsley (for a fresh, green finish)

Serve It Up:

• Pillowy naan or roti for scooping.
• Fluffy steamed basmati rice.

Let’s Make the Magic Happen (Step-by-Step)

Step 1: Marinate Your Chicken

In a bowl, toss the chicken with the salt, garlic powder, paprika, curry powder, and Greek yogurt. Give it a good stir to coat everything. If you have time, let it sit for at least 15 minutes (up to 4 hours in the fridge is even better!)—this step is crucial for flavor!

Step 2: Sear the Chicken

Heat the vegetable oil in a large skillet over medium-high heat. Add your marinated chicken pieces and cook them for about 8-10 minutes until they’re golden brown and fully cooked through. Remove the chicken and set it aside—we don’t want it overcooked!

Step 3: Build the Sauce Base

Drop in 1 tablespoon of butter to the same pan. Sauté the minced garlic and onion for 3–4 minutes, stirring often. Make sure to scrape up those delicious browned bits from the chicken—that’s pure flavor!

Step 4: Spice It Up!

Pour in the tomato sauce and sugar. Let it simmer for 2-3 minutes to deepen the tomato flavor. Now, slide your cooked chicken back into the skillet.

Step 5: Cream and Simmer

Pour in the heavy cream and sprinkle in the remaining spices (cayenne, garam masala, curry powder, and pepper). Stir it all together until it’s beautifully combined. Reduce the heat to low and let it gently simmer for 10 minutes. This prevents the cream from curdling and lets the spices really bloom.

Step 6: The Grand Finish

Stir in the remaining 2 tablespoons of butter until it melts into the sauce, making it unbelievably silky and rich. Garnish with fresh parsley.

Step 7: Dig In!

Serve immediately over that fluffy rice, and make sure you have plenty of warm naan on hand for soaking up every last bit of that heavenly sauce.

Expert Tips for Your Best Butter Chicken

Thighs are the Best: Chicken thighs are forgiving and stay juicy, which is exactly what this rich sauce deserves.

Don’t Rush the Marination: Even 15 minutes makes a big difference in the final taste. If you can do 30 or 60, great!

The Pan Bits are Flavor: Those little browned bits left after cooking the chicken are your friends. Deglaze the pan by scraping them up when you add the butter and onions.

Low and Slow is Pro: Keep the heat low once the cream is added to maintain that perfect, smooth texture.

Ingredient Flexibility

Cream Swap: Use coconut cream or cashew cream for a luscious dairy-free version.

Protein Swap: This sauce is amazing with tofu or paneer (Indian cheese) instead of chicken.

Sides and FAQs

Perfect Pairings:

• Garlic Naan (The ultimate dipping tool!)
• Cooling Cucumber Raita to contrast the richness.
• Fluffy Basmati Rice.

Quick Answers

Is it spicy? Usually, no! It’s known for being mild and rich. You control the heat with the cayenne pepper.

Butter Chicken vs. Tikka Masala? Not the same! Butter chicken is creamier, milder, and sweeter. Tikka masala is often tangier and spicier with a more intense tomato flavor.

Next time you have a craving for Indian food, skip the delivery app. Grab your skillet and enjoy a bowl of this incredible, homemade Butter Chicken!

Would you like some specific instructions on how to make your own Garlic Naan to go with this recipe?