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Aaliyah

Quick Easy Homemade Butter Chicken in Just 30 Minutes!

Quick Easy Homemade Butter Chicken: A 30-Minute Indian Classic
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Calories: 380
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 tablespoons unsalted butter
  • 1 tablespoon vegetable oil
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup tomato puree
  • 1/2 cup heavy cream
  • 1 tablespoon lemon juice
  • Fresh cilantro chopped (for garnish)
  • Cooked basmati rice or naan for serving

Method
 

  1. In a large skillet, melt the butter and oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  2. Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
  3. Add the chicken pieces to the skillet, followed by the cumin, coriander, garam masala, paprika, turmeric, salt, and black pepper. Cook until the chicken is browned on all sides, about 5-7 minutes.
  4. Pour in the tomato puree and stir to combine. Bring the mixture to a simmer and cook for 5 minutes.
  5. Reduce the heat to low and stir in the heavy cream and lemon juice. Simmer for another 5 minutes until the sauce thickens slightly.
  6. Taste and adjust seasoning if necessary. Garnish with chopped cilantro before serving.
  7. Serve hot with cooked basmati rice or naan.

Nutrition

Serving: 1servingCalories: 380kcalCarbohydrates: 8gProtein: 24gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 10gCholesterol: 100mgSodium: 600mgFiber: 1gSugar: 4g

Notes

  • For a spicier version, add 1/2 teaspoon of red chili powder or cayenne pepper when adding the spices.
  • Substitute chicken with paneer or tofu for a vegetarian option, cooking until golden brown before adding to the sauce.

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