Description
Quick & Easy Homemade Butter Chicken: Enjoy tender chicken in a creamy, spiced tomato sauce. Your simple recipe for a delicious weeknight meal.
Ingredients
Scale
- Main Ingredients:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 (28 oz) can crushed tomatoes
- 4 tbsp unsalted butter, divided
- Flavor Boosters:
- 1/2 cup full-fat Greek yogurt
- 1 tbsp fresh ginger, grated (divided)
- 1 tbsp fresh garlic, minced (divided)
- 1.5 tbsp garam masala
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1/2 – 1 tsp red chili powder (to taste)
- 1 tsp dried fenugreek leaves (kasuri methi), crumbled
- Creamy Finish & Garnish:
- 1/2 cup heavy cream
- 1/4 cup fresh cilantro, chopped (for garnish)
- Salt to taste
- Optional Extras:
- Basmati rice, for serving
- Naan bread, for serving
Instructions
- Marinate the Chicken:: First things first, get your chicken thighs cut into bite-sized pieces. In a bowl, mix them with the Greek yogurt, half of your grated ginger and garlic, a pinch of turmeric, cumin, and red chili powder. Give it a good stir, making sure every piece is coated. Honestly, this step is crucial for tender chicken. Cover it and let it hang out in the fridge for at least 30 minutes, or even overnight if you’re feeling organized. I usually do this while I’m prepping other things, sometimes forgetting it’s there until the last minute, oops!
- Sauté Aromatics:: Melt a tablespoon of butter in a large pot or Dutch oven over medium heat. Add the remaining fresh ginger and garlic, stirring until fragrant, about a minute. You’ll smell that amazing aroma filling your kitchen—that’s when you know it’s time for the next step. Don’t let it burn, though! I’ve burned garlic before, and it makes everything bitter, which is just sad. Keep it moving, a light golden color is what we’re aiming for.
- Build the Sauce Base:: Toss in the rest of your spices: garam masala, the remaining turmeric, cumin, and chili powder. Stir them around with the ginger and garlic for about 30 seconds. This ‘blooming’ of the spices in the butter really brings out their flavor, it’s a game-changer! Then, pour in the crushed tomatoes. Stir it all together, bring it to a gentle simmer, and let it cook for about 10-15 minutes, stirring occasionally. This is where the sauce starts to deepen in color and flavor, it’s beautiful.
- Add the Chicken:: Now, carefully add your marinated chicken pieces to the simmering tomato sauce. Stir gently to combine. Cover the pot and let it cook for another 15-20 minutes, or until the chicken is cooked through and tender. I usually peek in a couple of times, making sure nothing’s sticking. Sometimes, I get impatient and turn the heat up too high, only to find a bit of sticking, so learn from my mistakes, keep it gentle!
- Finish with Cream and Butter:: Once the chicken is cooked, stir in the heavy cream and the remaining butter. This is the magic moment for your Quick & Easy Homemade Butter Chicken, where it transforms into that rich, creamy dish we all adore. Add the crumbled fenugreek leaves now too. Stir until the butter is melted and the sauce is perfectly smooth and luscious. Don’t let it boil vigorously after adding the cream, just a gentle simmer to warm it through.
- Serve It Up:: Taste and adjust seasoning if needed – a little more salt or a pinch of sugar can balance the flavors perfectly. Garnish your Quick & Easy Homemade Butter Chicken generously with fresh cilantro. Serve hot with fluffy basmati rice or warm naan bread. The aroma alone is enough to make your stomach rumble, I promise! It should be a beautiful, vibrant orange, thick, and utterly irresistible. Enjoy!