Hi there, food lover! 👋 Ready to dive into a dish that warms both the belly and the heart? Today, we’re making Quick & Easy Homemade Butter Chicken — a true gem from Indian cuisine. 🇮🇳🍗✨
Butter chicken, also known as Murgh Makhani, is a creamy, aromatic dish with roots in Delhi. It was first created in the 1950s when leftover tandoori chicken was cooked in a luscious tomato-butter-cream sauce, giving birth to one of the most beloved dishes around the world. What makes this recipe so special is its perfect balance of smoky, tangy, and mildly spiced flavors that even spice-shy eaters enjoy.
This version is all about simplicity without sacrificing authenticity. In under an hour, you can have a pot of rich, velvety butter chicken on your table, ready to scoop up with naan or spoon over fragrant basmati rice. 🍚🥘
Whether you’re cooking for family, hosting friends, or just craving a cozy weeknight meal, this butter chicken will win hearts. Get ready for a dish that smells divine, tastes indulgent, and yet is straightforward enough for even beginner home cooks. Let’s cook up some magic! 🌿💛
Ingredients:
For the Chicken Marinade:
- 1 lb (450g) boneless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 cup plain yogurt
- 1 tbsp lemon juice
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1 tsp chili powder (adjust to taste)
- 1/2 tsp salt
For the Sauce:
- 3 tbsp unsalted butter 🧈
- 1 tbsp oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 can (14 oz) tomato puree 🍅
- 1/2 cup heavy cream (or coconut cream for dairy-free)
- 1/2 cup water (or chicken broth)
- 1 tsp sugar (optional, balances acidity)
- Salt, to taste
Garnish:
- Fresh cilantro leaves 🌿
- Extra drizzle of cream (optional)
Step-by-Step Directions:
- Marinate the Chicken:
In a large bowl, mix yogurt, lemon juice, and spices. Add chicken pieces, coat well, and let marinate at least 30 minutes (or overnight in fridge for deeper flavor). - Cook the Chicken:
Heat a skillet or grill pan over medium-high heat. Add a drizzle of oil, then sear marinated chicken until slightly charred and cooked through. Set aside. - Make the Sauce Base:
In a large pan, melt butter with 1 tbsp oil. Sauté onions until golden brown. Stir in garlic and ginger; cook until fragrant. - Spice It Up:
Add garam masala, cumin, chili powder, and smoked paprika. Toast the spices for 1 minute to release aroma. - Tomato Time:
Pour in tomato puree, stir well, and simmer 10 minutes until thickened and slightly reduced. - Creamy Finish:
Stir in cream, water/broth, sugar (if using), and season with salt. Simmer another 5 minutes until silky smooth. - Bring It Together:
Add cooked chicken to sauce, stir gently, and simmer 5 more minutes so flavors marry. - Garnish & Serve:
Sprinkle fresh cilantro, add a swirl of cream if desired, and serve hot with naan or rice. 🍛
Nutritional Information:
⏰ Prep Time: 15 minutes | 🔥 Cooking Time: 35 minutes | ⏳ Total Time: 50 minutes
⚡ Calories per serving: ~420 | 🍽️ Servings: 4
#butterchicken #indianfood #homemadegoodness #comfortfood #quickdinner
Bon appétit and happy cooking! 👩🍳🍽️
