Easy Homemade Butter Chicken

Quick & Easy Homemade Butter Chicken Recipe

This Quick & Easy Homemade Butter Chicken is a simple yet flavorful dish that brings restaurant-quality curry to your kitchen in just 30 minutes! Creamy, rich, and bursting with spices, this butter chicken is perfect for a weeknight dinner or impressing your guests with minimal effort.

Why You’ll Love This Recipe

• Quick & Easy: Ready in just 30 minutes with a minimal ingredient list.
• Comforting & Creamy: The rich, creamy tomato-based sauce combined with tender chicken creates a satisfying meal.
• Versatile: Make it spicier or milder to suit your preferences. Serve with basmati rice or naan for the perfect meal.
• Family Favorite: A dish everyone will love, even picky eaters!

Ingredients:

• 2 tbsp butter
• 2 yellow onions, roughly chopped
• 3 tbsp ginger, chopped
• 6 cloves garlic, crushed
• 28 oz can of crushed or diced tomatoes
• 1 lb chicken breasts or thighs (cut into bite-sized pieces)
• 1 cup water
• ½ cup whipping cream (plain yogurt or coconut milk work as substitutes)
• 2 tbsp almond butter (or cashew butter)
• 2-4 tbsp coconut sugar (or brown sugar)
• Sea salt to taste
• Cilantro (for garnish)

The Spices:

• 1 tbsp garam masala
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp chili powder
• 4 cardamom pods (discard the pods, use the seeds)

Instructions:

1. Cook the Aromatics:
2. Heat the butter in a large frying pan over medium-high heat. Add the chopped onions, ginger, and garlic. Cook for 8-10 minutes until they turn dark brown and caramelized—this deepens the flavor.
3. Prepare the Spices:
4. While the onions cook, gather the spices in a small bowl. Once the onions are browned, add the spices to the pan and cook for 1 minute to release their aromas.
5. Add the Tomatoes and Blend:
6. Pour the can of tomatoes into the pan and scrape the bottom to remove any flavorful bits. Transfer the mixture to a blender and blend until smooth.
7. Cook the Chicken:
8. Return the sauce to the pan, add the chicken pieces, and pour in the water. Bring it to a simmer, cover, and cook for 10 minutes, or until the chicken is fully cooked.
9. Finish the Sauce:
10. Stir in the cream, almond butter, and coconut sugar. Season with sea salt to taste.
11. Serve:
12. Garnish with cilantro and serve the butter chicken with basmati rice or naan.

Tips for Making Perfect Butter Chicken:

• Spices: If you don’t have all the spices listed, don’t worry! Garam masala is key, and if you need to substitute, curry powder can work in a pinch.
• Heat: If you prefer a milder curry, omit the chili powder or reduce the amount of garam masala.
• Substitutions: If you don’t have almond butter, you can use cashew butter or skip it entirely.

Storage and Reheating:

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezing: Butter chicken freezes well for up to 3 months. Let it cool, then transfer to a freezer-safe container.
• Reheat: To reheat, use the stovetop over low heat or microwave in short intervals, adding a splash of water or cream if needed.

FAQs:

Can I make this ahead of time?

Yes! You can prepare this butter chicken a day ahead and refrigerate it. Just reheat it when you’re ready to serve.

Can I use a different protein?

Yes! You can swap chicken for shrimp or tofu for a delicious variation.

Is this recipe spicy?

It’s mildly spicy but you can adjust the heat by modifying the chili powder and garam masala amounts.

Enjoy your creamy, comforting butter chicken that tastes as good as takeout but is ready in half the time! Perfect for busy weeknights or when you’re craving something hearty and flavorful.

Quick & Easy Homemade Butter Chicken

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• Author: carlosramirez
• Total Time: 30 minutes
• Yield: 4 servings
• Diet: Gluten-Free

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Description

A simple yet flavorful dish that brings restaurant-quality curry to your kitchen in just 30 minutes! Creamy, rich, and bursting with spices, this butter chicken is perfect for a weeknight dinner.

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Ingredients

• 2 tbsp butter
• 2 yellow onions, roughly chopped
• 3 tbsp ginger, chopped
• 6 cloves garlic, crushed
• 28 oz can of crushed or diced tomatoes
• 1 lb chicken breasts or thighs, cut into bite-sized pieces
• 1 cup water
• ½ cup whipping cream (plain yogurt or coconut milk work as substitutes)
• 2 tbsp almond butter (or cashew butter)
• 2-4 tbsp coconut sugar (or brown sugar)
• Sea salt to taste
• Cilantro (for garnish)
• 1 tbsp garam masala
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp chili powder
• 4 cardamom pods (discard the pods, use the seeds)

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Instructions

1. Heat the butter in a large frying pan over medium-high heat. Add the chopped onions, ginger, and garlic. Cook for 8-10 minutes until they turn dark brown and caramelized.
2. Gather the spices in a small bowl. Once the onions are browned, add the spices to the pan and cook for 1 minute to release their aromas.
3. Pour the can of tomatoes into the pan and scrape the bottom to remove any flavorful bits. Transfer the mixture to a blender and blend until smooth.
4. Return the sauce to the pan, add the chicken pieces, and pour in the water. Bring to a simmer, cover, and cook for 10 minutes, or until the chicken is fully cooked.
5. Stir in the cream, almond butter, and coconut sugar. Season with sea salt to taste.
6. Garnish with cilantro and serve with basmati rice or naan.

Notes

You can prepare this butter chicken a day ahead and refrigerate it. It freezes well for up to 3 months. Adjust spice levels to your preference.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian