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Easy Creamy Butter Chicken Recipe Made from Scratch in 30 Minutes

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A quick and flavorful butter chicken recipe made from scratch in just 30 minutes, featuring tender chicken simmered in a creamy, spiced tomato sauce.

Ingredients

Scale
  • 1 lb boneless chicken thighs or breasts, cut into bite-sized pieces
  • 3 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon freshly grated ginger
  • 1 cup tomato puree (fresh or canned)
  • 3/4 cup heavy cream
  • 1/4 cup Greek yogurt or thick plain yogurt
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon chili powder (adjust to taste)
  • Salt and black pepper to taste
  • Handful fresh cilantro, chopped (for garnish)
  • 1 tablespoon lemon juice

Instructions

  1. Pat the chicken pieces dry with paper towels and season lightly with salt and pepper. (About 5 minutes)
  2. In a large skillet, melt 1 tablespoon of butter over medium heat. Add the chicken pieces in a single layer and cook until golden brown on both sides, about 4-5 minutes per side. Remove chicken and set aside.
  3. Add the remaining 2 tablespoons of butter to the pan. Toss in chopped onions and cook until soft and translucent, around 5 minutes. Add minced garlic and grated ginger, stirring for about 1 minute until fragrant.
  4. Sprinkle in garam masala, cumin, paprika, turmeric, chili powder, and a pinch of salt. Toast them gently with the onions and aromatics for 1-2 minutes.
  5. Pour in the tomato puree and stir well, scraping any browned bits from the bottom of the pan. Let the sauce simmer gently for 5 minutes.
  6. Lower the heat and stir in the heavy cream and Greek yogurt. Mix until smooth and creamy. Return the chicken to the pan, coating each piece with the sauce. Let it simmer for another 5-7 minutes until the chicken is cooked through and tender.
  7. Remove from heat and stir in fresh lemon juice and chopped cilantro. Taste and adjust salt or spice as needed.

Notes

Use chicken thighs for juiciness and tenderness. Toast spices gently to release full flavor. Add cream at low heat to prevent curdling. Adjust chili powder to taste. Leftovers keep well refrigerated for 3 days and freeze up to 2 months. Reheat gently with a splash of water or cream to loosen sauce.

Nutrition

Keywords: butter chicken, creamy chicken curry, easy butter chicken, quick Indian dinner, homemade butter chicken, weeknight dinner, chicken curry recipe

Find it online: https://lucastable.com/easy-creamy-butter-chicken-recipe-made-from-scratch-in-30-minutes/