Butter chicken is one of those comforting dishes that feels like a restaurant luxury, but with this quick recipe, you can have it at home in just 20 minutes. Perfect for busy weeknights, this version keeps all the rich, creamy flavors without the long cooking time. Let’s get started!
The origin of butter chicken traces back to the famous Moti Mahal restaurant in Delhi, India. In the late 1940s, three Punjabi immigrants, Kundan Lal Gujral, Kundan Lal Jaggi, and Thakur Dass, opened Moti Mahal. Known for inventing the tandoori chicken—a North Indian dish where chicken is marinated and roasted in a clay oven—the restaurant became incredibly popular.
Ingredients
For The Chicken Marinade
- 500g (1 lb) boneless chicken breast or thighs, cut into bite-sized pieces
- 1/2 cup plain Greek yogurt
- 1 tbsp lemon juice
- 1 tbsp ginger-garlic paste (or finely minced ginger and garlic)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- Salt to taste
For The Butter Chicken Sauce
2 tbsp butter
1 small onion
1 tbsp ginger-garlic paste
1 cup tomato puree
1/2 cup heavy cream
1 tsp garam masala
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp red chili powder
Also Read: Make Easy And Delicious Dark Chocolate Cake In Just 30 Minutes!
Method
In a bowl, mix together the yogurt, lemon juice, ginger-garlic paste, cumin, coriander, turmeric, and salt and let it marinate for about 30 minutes.
In a large pan, add 2 tablespoons of butter over medium heat then add the chopped onion and ginger-garlic paste and cook for an additional minute.
Add the marinated chicken pieces in the same pan and cook it for 4–5 minutes until they start to get brown.
Make the butter chicken sauce by Pouring in the tomato puree and mixing well, letting it simmer for 3–4 minutes.
Add the heavy cream, garam masala, cumin, coriander, red chili powder, and salt. Stir to combine and let the sauce thicken for a minute or two.
Once the chicken is cooked through and the sauce is creamy, turn off the heat. Serve hot with naan or rice.
