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In the realm of comfort food, few dishes resonate as deeply as Butter Chicken. This iconic Indian dish, known for its rich, creamy sauce and tender chicken pieces, has captivated taste buds around the world. Originating from the vibrant culinary landscape of North India, Butter Chicken, or "Murgh Makhani," combines the succulent flavors of marinated chicken cooked in a silky tomato-based sauce, enriched with a blend of spices and a touch of cream. With its harmonious balance of flavors, Butter Chicken has not only become a staple in Indian households but has also won hearts globally, making it a favorite on restaurant menus everywhere.

Quick & Easy Homemade Butter Chicken

Indulge in a bowl of creamy delight with this quick and easy homemade butter chicken recipe! Perfect for busy weeknights, this dish features tender chicken thighs marinated in aromatic spices and simmered in a rich, creamy tomato sauce. Ready in just 40 minutes, it's a flavorful meal that pairs perfectly with basmati rice or warm naan. Top it off with fresh cilantro for a burst of freshness. Get ready to impress your family with this delicious dish!
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Ingredients
  

500g boneless chicken thighs, cut into bite-sized pieces

1 tablespoon vegetable oil

1 onion, finely chopped

3 garlic cloves, minced

1-inch piece of ginger, grated

1 tablespoon garam masala

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon turmeric powder

1 teaspoon chili powder (adjust to taste)

1 cup canned tomato puree

1 cup heavy cream

1 tablespoon butter

Salt to taste

Fresh cilantro leaves for garnish

Cooked basmati rice or naan for serving

Instructions
 

Marinate the Chicken: In a bowl, combine the chicken pieces with half of the garam masala, turmeric, cumin, coriander, chili powder, and salt. Let it marinate for at least 15-20 minutes (or overnight in the fridge for deeper flavor).

    Sauté the Onions: In a large skillet or pan, heat the vegetable oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until the onions are golden brown.

      Add Garlic and Ginger: Stir in the minced garlic and grated ginger, and cook for an additional 1-2 minutes until fragrant.

        Cook the Chicken: Add the marinated chicken into the skillet and cook for about 8-10 minutes until the chicken is cooked through and slightly browned.

          Incorporate Tomato and Spice: Pour in the tomato puree, remaining garam masala, and chili powder. Stir to combine, allowing the mixture to simmer for 5 minutes.

            Create the Creamy Base: Reduce the heat and stir in the heavy cream and butter, mixing well until the sauce is smooth and creamy. Adjust salt to taste and simmer for another 5 minutes.

              Garnish and Serve: Remove from heat, garnish with fresh cilantro leaves, and serve hot with cooked basmati rice or warm naan.

                Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4