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Quick & Creamy Homemade Butter Chicken (Better Than Takeout)

Close-up of rich, orange-red creamy butter chicken pieces garnished with fresh cilantro.
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Make this restaurant-quality butter chicken at home quickly. This recipe delivers a rich, velvety sauce and tender chicken, perfect for a weeknight dinner served with rice or naan.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • 1 (15 ounce) can crushed tomatoes
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 2 tablespoons tomato paste
  • 1 tablespoon sugar
  • 1 teaspoon salt (or to taste)
  • 1 tablespoon dried fenugreek leaves (kasoori methi), crushed
  • 1 tablespoon butter, for finishing
  • Fresh cilantro, chopped, for garnish

Instructions

  1. In a bowl, toss the chicken pieces with 1/2 teaspoon salt.
  2. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook until lightly browned on all sides, about 5-7 minutes. Remove the chicken and set it aside.
  3. Reduce the heat to medium. Add the chopped onion to the skillet and cook until softened, about 5 minutes.
  4. Add the minced garlic and grated ginger. Cook for 1 minute until fragrant.
  5. Stir in the garam masala, cumin, coriander, turmeric, and cayenne pepper. Cook the spices for 1 minute, stirring constantly.
  6. Add the crushed tomatoes, tomato paste, chicken broth, sugar, and salt. Bring the mixture to a simmer.
  7. Return the cooked chicken to the skillet. Cover and let it simmer gently for 10 minutes, allowing the flavors to meld.
  8. Stir in the heavy cream and the crushed fenugreek leaves. Cook for another 3-5 minutes, stirring occasionally, until the sauce thickens slightly and is heated through. Do not boil after adding the cream.
  9. Remove the skillet from the heat. Stir in the final tablespoon of butter until it melts into the sauce, adding richness.
  10. Taste and adjust salt if needed. Garnish generously with fresh cilantro before serving hot with basmati rice or warm naan bread.

Notes

  • For an extra smooth, velvety sauce, blend the sauce mixture (before adding the cream) using an immersion blender or carefully transfer it to a standard blender. Return the smooth sauce to the pan before proceeding with the cream.
  • If you do not have fenugreek leaves, you can omit them, but they add an authentic depth of flavor.
  • Serve this comfort food recipe with fluffy rice or warm naan for the best experience.

Nutrition

Find it online: https://juliameal.com/quick-creamy-homemade-butter-chicken/