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Butter Chicken, also known as Murgh Makhani, is one of the most beloved dishes in Indian cuisine. Famous for its rich, creamy tomato sauce, this dish boasts a perfect balance of spices that create a symphony of flavors. The origins of Butter Chicken trace back to the 1950s in Delhi, where it was first crafted by the chefs at the Moti Mahal restaurant. This dish has since transcended borders, becoming a staple in Indian restaurants worldwide and winning the hearts of food enthusiasts everywhere.

Quick & Easy Homemade Butter Chicken

Indulge in the rich flavors of homemade butter chicken with this quick and easy recipe! Perfect for weeknight dinners, this dish features tender chicken thighs simmered in a creamy, spiced tomato sauce. With simple ingredients like butter, garlic, ginger, and aromatic spices, you can whip up a delicious meal in under 35 minutes. Serve it over fluffy basmati rice or with naan for the ultimate comfort food experience. Garnish with fresh cilantro for an extra touch!
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Ingredients
  

1 lb (450g) boneless chicken thighs, cut into bite-sized pieces

3 tablespoons unsalted butter

1 medium onion, finely chopped

3 garlic cloves, minced

1 tablespoon fresh ginger, grated

1 can (15 oz) crushed tomatoes

1 cup heavy cream

1 tablespoon garam masala

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon turmeric

½ teaspoon cayenne pepper (adjust for spice preference)

Salt and pepper to taste

Fresh cilantro, for garnish

Cooked basmati rice or naan bread, for serving

Instructions
 

Cook the Chicken: In a large skillet over medium heat, melt 1 tablespoon of butter. Add the chicken pieces, season with salt and pepper, and cook until browned on all sides (about 6-8 minutes). Remove the chicken and set aside.

    Sauté Aromatics: In the same skillet, add the remaining butter. Once melted, add the chopped onion and cook until softened and translucent (about 5 minutes). Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

      Add Tomatoes and Spices: Pour in the crushed tomatoes and add the garam masala, cumin, coriander, turmeric, and cayenne pepper. Stir well and let it simmer for about 5 minutes.

        Combine Chicken and Cream: Return the browned chicken to the skillet. Pour in the heavy cream and stir to combine. Let the mixture simmer for an additional 10-12 minutes, until the chicken is fully cooked and tender. Adjust seasoning with salt and pepper.

          Serve: Garnish with fresh cilantro and serve hot over basmati rice or with naan bread for dipping.

            Prep Time, Total Time, Servings: 10 mins | 35 mins | Serves 4