Quick & Easy Homemade Butter Chicken

Ingredients

• 680 g (1½ lb)skinless, boneless chicken thighs
• 5 ml (1 tsp)salt
• 5 ml (1 tsp)garlic powder
• 5 ml (1 tsp)sweet paprika
• 2.5 ml (½ tsp)curry powder
• 15 ml (1 tbsp)Greek yoghurt
• 45 ml (3 tbsp)vegetable oil
• 42 g (3 tbsp), dividedbutter
• 6 cloves, mincedgarlic
• 1 medium, dicedonion
• 425 g (15 oz)tomato sauce
• 5 ml (1 tsp)sugar
• 5 ml (1 tsp), adjust to tastesalt
• 2.5 ml (½ tsp)black pepper
• 480 ml (2 cups)double cream
• 2.5 ml (½ tsp), optionalcayenne pepper
• 5 ml (1 tsp)garam masala
• 2.5 ml (½ tsp)curry powder
• 15 g (¼ cup), optionalfresh parsley, chopped

Instructions

1. 1

   Marinate the chicken

   Mix the chicken with the first measure of salt, garlic powder, sweet paprika, curry powder and Greek yoghurt. Cover and refrigerate for at least 15 minutes.

2. 2

   Soften the aromatics

   Heat the oil and 1 tablespoon of the butter in a frying pan over a medium heat. Add the garlic and onion and cook until translucent.

3. 3

   Simmer the sauce

   Stir in the tomato sauce, sugar, second measure of salt, black pepper, double cream, cayenne if using, garam masala and the second measure of curry powder. Simmer for 5 minutes.

4. 4

   Brown the chicken

   In a separate pan, cook the marinated chicken until browned and cooked through, about 6–8 minutes.

5. 5

   Finish the curry

   Add the cooked chicken to the sauce and stir in the remaining butter. Simmer for a further 5 minutes.

What is butter chicken?

Butter chicken, also known as murgh makhani, is an Indian dish of chicken served in a tomato-based sauce enriched with butter and cream. This quick home version uses a short yoghurt marinade and a gently simmered sauce for a rich, warmly spiced result.

The dish is often served with rice or flatbread to catch the sauce. Here, the chicken is browned separately before being added to the sauce, helping keep the two stages manageable.

Nutrition and macros by portion

The nutrition label shows one serving as written: 504 calories, 30g protein, 17g carbs, 36g fat.

The chicken supplies most of the protein, while the tomato sauce and onion contribute some carbohydrate. Double cream, butter and vegetable oil account for much of the fat. Serve with a moderate portion of rice and add vegetables alongside to round out the plate.

A short marinade

Chicken thighs: their darker meat stays tender as it cooks in the sauce. Cut larger pieces to a similar size if needed so they cook at roughly the same rate.

Yoghurt and spices: the yoghurt coats the chicken while salt, garlic powder, paprika and curry powder season it. The recipe calls for at least 15 minutes in the fridge.

Build the sauce gently

Aromatics: cook the onion and garlic in oil and a little butter until the onion turns translucent. Keep the heat moderate so the garlic does not burn.

Cream and tomato: once the sauce ingredients are combined, let them simmer for 5 minutes rather than boiling rapidly. This gives the flavours time to come together without aggressively reducing the cream.

Cook the chicken through

Separate pan: brown the marinated chicken for about 6–8 minutes, as directed. The exact time depends on the size of the pieces, so check that the chicken is cooked through before combining it with the sauce.

Final simmer: the chicken gets a further 5 minutes in the sauce, with the remaining butter stirred in. Avoid extending the simmer unnecessarily, which can make the chicken less tender.

Adjust the seasoning

Salt: the ingredient list includes salt in both the marinade and the sauce, with the latter marked to adjust to taste. Taste the sauce as it simmers and add that second measure according to your preference.

Heat: cayenne is optional, so leave it out for a milder curry or include it for a warmer finish. Garam masala and curry powder give the sauce its aromatic spice character.

Serve with something to scoop

Rice: steamed rice is a simple accompaniment that soaks up the creamy tomato sauce. Naan or another soft flatbread is useful for scooping it up.

Fresh finish: scatter over the optional chopped parsley just before serving. Add a side of vegetables if you would like more variety on the plate.

Recipe notes & tips

• Marinate the chicken for at least 15 minutes in the refrigerator.
• Dice the onion evenly so it softens at a consistent rate.
• Keep the pan at a medium heat while cooking the garlic and onion.
• Brown the chicken in a separate pan as the method directs.
• Taste the sauce before adding the second measure of salt.
• Add parsley at the end so it stays fresh-looking.

Variations

• Milder sauce: leave out the optional cayenne pepper.
• More heat: include the cayenne for a spicier finish.
• Rice pairing: serve with steamed rice to catch the sauce.
• Flatbread pairing: serve warm naan alongside for scooping.
• Herb finish: use the optional chopped parsley just before serving.

Common mistakes to avoid

• Burnt garlic: keep the heat at medium and cook it with the onion until the onion is translucent.
• Uneven chicken pieces: cut larger thighs into similar-sized pieces so they cook more evenly.
• Rushed marinating: refrigerate the chicken for at least 15 minutes as specified.
• Overcooked chicken: check that it is cooked through after the stated 6–8 minutes, then give it only the final 5-minute simmer in the sauce.
• Over-salted sauce: taste before adding the second measure of salt and adjust it to your preference.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan until hot throughout, stirring occasionally; add a small splash of water if the sauce has thickened.

Frequently asked questions