Step-by-Step Instructions
- Heat olive oil or ghee in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
- Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Add the ground cumin, ground coriander, turmeric powder, garam masala, and cayenne pepper. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.
- Add the chicken pieces to the skillet and cook until lightly browned on all sides, about 5-7 minutes.
- Pour in the crushed tomatoes and chicken broth. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, or until the chicken is cooked through.
- Remove from heat. Stir in the heavy cream and butter until melted and well combined. If desired, blend a portion of the sauce with an immersion blender for a smoother consistency, or carefully transfer to a regular blender and blend until smooth, then return to the pan.
- Stir in sugar (if using) and season with salt and black pepper to taste.
- Garnish with fresh chopped cilantro and serve hot.
Full Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 tbsp olive oil or ghee
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala
- 1/4 tsp cayenne pepper (adjust to taste)
- 1 (15 oz) can crushed tomatoes
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 2 tbsp unsalted butter
- 1 tbsp sugar (optional, for balance)
- Salt and black pepper to taste
- Fresh cilantro, chopped, for garnish
Shopping List
- Produce: Large onion, garlic, ginger, fresh cilantro
- Dairy & Eggs: Heavy cream, unsalted butter
- Pantry: Olive oil or ghee, ground cumin, ground coriander, turmeric powder, garam masala, cayenne pepper, crushed tomatoes, chicken broth, sugar, salt, black pepper
- Meat: Boneless, skinless chicken breasts or thighs
Equipment Needed
- Large skillet or Dutch oven
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Blender (optional, for smoother sauce)
Variations & Serving Ideas
This Quick & Easy Homemade Butter Chicken is a complete showstopper on its own, but it truly transforms into a feast when paired thoughtfully. Serve it generously over a bed of warm, fluffy basmati rice to ensure not a drop of that glorious sauce goes to waste. Don’t forget a stack of warm, pillowy naan bread, perfect for scooping up every last bit of creamy goodness – it’s a non-negotiable! For a refreshing contrast, a simple green salad with a light vinaigrette or a side of quickly steamed green beans or broccoli can balance the richness beautifully. Any leftovers are a treasure! Allow the butter chicken to cool completely before transferring it to an airtight container. It keeps wonderfully in the refrigerator for 3-4 days, making it perfect for meal prep. It also freezes like a dream for up to 2-3 months; simply thaw in the fridge overnight and gently reheat on the stovetop or in the microwave until warmed through.
I truly hope this Cozy Quick Easy Homemade Butter Chicken recipe brings a slice of comfort and joy to your kitchen, just like it does in ours. There’s nothing quite like gathering around the table for a delicious, homemade meal that feels special yet is so simple to prepare. Give this recipe a whirl this weekend, and please come back and share your thoughts or any family tweaks you made in the comments below! Happy cooking, from our small town kitchen to yours! #ComfortingDinnerRecipes #QuickAndEasyButterChicken #SaturdayMeals #BakeRecipesDinner #EasyButterChickenDish #EasyButterChickenSimple #CozyChickenRecipes #DinnerBakes #EasyLargeFamilyMeals
