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The Ultimate Quick & Creamy Homemade Butter Chicken (Tastes Better Than Takeout)

Close-up of rich, orange-red butter chicken pieces garnished with fresh cilantro in a white bowl.
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You want restaurant-quality Butter Chicken without the wait. This recipe delivers rich, creamy flavor using simple steps, making it perfect for a satisfying weeknight dinner or cozy comfort food night. Learn how to make this authentic Murgh Makhani easily at home.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 tablespoon vegetable oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon cayenne pepper (adjust to your heat preference)
  • 1 teaspoon salt
  • 1/2 cup plain yogurt (full fat recommended)
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 1 tablespoon butter
  • 1 large yellow onion, finely chopped
  • 1 teaspoon garam masala
  • 1 (28 ounce) can crushed tomatoes
  • 1/2 cup water or chicken broth
  • 1/4 cup sugar (or to taste)
  • 1/2 cup heavy cream
  • 2 tablespoons dried fenugreek leaves (kasoori methi), crushed
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. In a bowl, combine the cut chicken pieces with cumin, coriander, turmeric, cayenne pepper, salt, yogurt, ginger paste, and garlic paste. Mix well to coat. Let the chicken marinate for at least 15 minutes, or up to 4 hours in the refrigerator.
  2. Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the marinated chicken in a single layer (work in batches if necessary) and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set it aside.
  3. Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the chopped onion and cook until soft and translucent, about 5 minutes.
  4. Stir in the garam masala and cook for 1 minute until fragrant.
  5. Pour in the crushed tomatoes and water or broth. Bring the mixture to a simmer. Stir in the sugar. Let the sauce cook gently for 10 minutes, stirring occasionally.
  6. Return the cooked chicken to the skillet. Reduce the heat to low, cover, and let it simmer for 10-15 minutes, allowing the chicken to finish cooking and absorb the sauce flavors.
  7. Stir in the heavy cream until the sauce is uniformly creamy and orange. Heat through gently, but do not boil after adding the cream.
  8. Crush the dried fenugreek leaves between your palms and stir them into the sauce. This adds the signature flavor.
  9. Taste the sauce and adjust salt or sugar as needed.
  10. Serve your rich tomato cream sauce and tender chicken hot over basmati rice or with warm naan bread. Garnish with fresh cilantro.

Notes

  • For an extra smooth sauce, you can blend the tomato mixture (before adding the chicken back in) using an immersion blender until smooth.
  • If you do not have dried fenugreek leaves (kasoori methi), you can omit them, but the flavor will be less authentic.
  • This recipe tastes even better the next day, making it great for meal prep.

Nutrition

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