Creamy Butter Chicken Recipe Ready in Just 45 Minutes

Is there anything better than walking into a kitchen filled with the warm, spicy aroma of butter chicken simmering on the stove? This dish has been a staple in my family for years—my grandmother used to make her own version back in Ohio, and now I’ve adapted it for busy weeknights when I’m craving that same rich, comforting flavor. The magic of butter chicken (or murgh makhani, as it’s traditionally called) is how easily it comes together at home. You’d be surprised how simple it is to get that creamy, restaurant-style curry right in your own kitchen—no takeout menu required!

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Why You’ll Love This Butter Chicken Recipe

Oh, where do I even start? This butter chicken recipe is my go-to for a reason—it’s packed with all the creamy, dreamy goodness of your favorite restaurant dish, but made with simple steps you can handle on a busy night. Here’s why it’s a winner every single time:

• Creamy, luxe texture – That velvety tomato sauce, enriched with butter and cream, clings to every bite of tender chicken. No one will believe it’s homemade!
• Spice it your way – Love it mild for the kids or extra fiery? Just tweak the chili powder. My grandma always said, “Cook for the mouths at your table.”
• Ready in under an hour – Marinate while you prep the rest, then 25 minutes of stovetop magic. (Or use your Instant Pot—game changer on crazy nights!)
• Huge crowd-pleaser – Whether it’s a weeknight dinner or casual gathering, this dish disappears fast. Even picky eaters ask for seconds.

Trust me, once that first spoonful hits your naan, you’ll be hooked. It’s the kind of recipe that turns an ordinary Wednesday into something special.

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Butter Chicken Ingredients

Gathering the right ingredients is the first step to making this butter chicken shine—just like my grandma taught me, it’s all about quality and balance. Here’s what you’ll need, divided into the marinade and sauce components for easy prep:

For the Chicken Marinade:

• 1.5 lbs boneless, skinless chicken thighs – Cut into 1-inch pieces (trust me, thighs stay juicier than breast!)
• 1/2 cup plain full-fat yogurt – Packed (the fat helps tenderize—low-fat can make the chicken rubbery)
• 2 tbsp fresh lemon juice – About half a lemon (that acidity works miracles on texture)
• 1 tbsp ginger-garlic paste – Or 3 cloves minced garlic + 1-inch grated ginger
• 1 tsp turmeric – For that golden color and earthy base note
• 1 tsp garam masala – The soul of the spice blend!
• 1 tsp chili powder – Adjust to taste (I use Kashmiri for vibrant color without too much heat)

For the Sauce:

• 3 tbsp unsalted butter – Split into 1 tbsp + 2 tbsp (Grandma insisted real butter makes the sauce silkier than oil)
• 1 medium onion – Finely chopped (about 1 cup—this dissolves into the sauce for sweetness)
• 1 can (14 oz) tomato sauce – Or puree (not marinara! We want pure tomato flavor)
• 1/2 cup heavy cream – Room temperature (cold cream can curdle—yikes!)
• 1 tsp sugar – Just a pinch to balance the tomatoes’ acidity
• Salt to taste – Start with 1/2 tsp, then adjust
• Fresh cilantro – For garnish (optional but pretty!)

Pro tip: If you’re meal planning, double the marinade ingredients and freeze half with raw chicken—future you will be thrilled on hectic nights!

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How to Make Butter Chicken: Step-by-Step

Alright, let’s get cooking! This butter chicken comes together like a dream if you follow these simple steps. I promise, it’s easier than you think—no fancy techniques, just good-old stovetop magic. (Though I’ll throw in my Instant Pot hack for speed demons!) The key is patience with the marinade and letting that sauce bubble away until it’s thick and luxurious. Ready? Here’s how it’s done:

Marinating the Chicken

First things first: don’t rush the marinade! Toss your chicken pieces with the yogurt, lemon juice, and spices in a big bowl. Really massage it in—those flavors need to get cozy. Grandma always said, “The lemon juice isn’t just for flavor; it breaks down the chicken gently so every bite melts in your mouth.” Let it sit for at least 30 minutes (or up to 4 hours in the fridge if you’re prepping ahead). Trust me, that wait? Worth it.

Cooking the Butter Chicken Sauce

Now for the fun part! Melt 1 tbsp butter in a deep pan over medium heat. Add the onions and cook until they’re soft and golden—about 5 minutes. Toss in the marinated chicken (shake off excess marinade first!) and let it brown nicely. This builds flavor, so don’t stir too much! Once the chicken’s got some color, pour in the tomato sauce and let it simmer for 15 minutes, stirring occasionally. The sauce will thicken and deepen in color. Here’s where you adjust the spice: taste and add more chili powder if you like it hotter. Finally, stir in the cream, sugar, and remaining 2 tbsp butter. Let it bubble for just 5 more minutes—this is when the magic happens and everything turns velvety. (Instant Pot shortcut: After browning the chicken, add everything except cream, seal, and cook on High Pressure for 8 minutes. Quick release, stir in cream, and voila!)

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Expert Tips for Perfect Butter Chicken

After making this dish more times than I can count (and eating my fair share of trial-run mishaps!), I’ve picked up some foolproof tricks to take your butter chicken from good to restaurant-worthy. Here’s what I’ve learned—plus the little secret my grandma swore by:

• Fresh ginger-garlic paste is non-negotiable. That jarred stuff? Nah. Grate or mince it fresh—the sharp, bright flavor makes all the difference. I keep peeled ginger in the freezer and grate it straight into the bowl (no fuss, no sticky fingers!).
• Keep an eye on the heat when adding cream. Too hot, and it’ll curdle—yikes! Take the pan off the heat for a minute, stir the cream in gently, then return to low simmer. Grandma called this her “patient cook’s payoff” for velvety smooth sauce.
• Finish with a handful of fresh cilantro. Toss some leaves on at the end for a pop of color and freshness. Even my spice-averse niece loves picking them off—it’s become our silly little tradition!

Oh, and here’s grandma’s secret: right before serving, she’d stir in a teaspoon of honey. Just enough to make the flavors sing without tasting sweet. “A chef’s whisper,” she’d say, winking. Try it—you’ll see what she meant.

Serving Suggestions for Butter Chicken

Oh, let’s talk about the best part—digging in! This butter chicken deserves a throne of fluffy basmati rice to soak up all that creamy sauce. My family goes wild when I serve it with warm, buttery garlic naan for scooping up every last drop. Feeling fancy? A crisp cucumber salad on the side cuts through the richness perfectly. And here’s my not-so-secret trick: always double the recipe when meal planning—leftovers taste even better the next day, and you’ll thank yourself when you’ve got a ready-made feast waiting in the fridge!

Nutrition Information

Just a quick note: these nutrition numbers are estimates since ingredients can vary (like how creamy your yogurt is or how much butter you’re feeling that day!). But for a general idea, here’s what one serving of this luscious butter chicken looks like:

• Calories: 450 kcal (worth every bite!)
• Fat: 28g (mostly from that glorious butter and cream—no shame here!)
• Protein: 35g (thank you, juicy chicken thighs)
• Carbs: 15g (mostly from the onions and that pinch of sugar)

If you’re tracking for weight loss programs, you can lighten it up with half-and-half instead of heavy cream—but hey, some days call for full indulgence. Balance, right?

Butter Chicken

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A creamy, restaurant-style murgh makhani made easy at home with a rich tomato sauce and tender chicken. Perfect for weeknight dinners.

• Author: Carla Davis
• Prep Time: 30 min
• Cook Time: 25 min
• Total Time: 55 min
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Indian
• Diet: Low Lactose

Ingredients

Scale 1x2x3x

• 1.5 lbs boneless chicken thighs
• 1/2 cup plain yogurt
• 2 tbsp lemon juice
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric
• 1 tsp garam masala
• 1 tsp chili powder
• 3 tbsp butter
• 1 onion, finely chopped
• 1 can (14 oz) tomato sauce
• 1/2 cup heavy cream
• 1 tsp sugar
• Salt to taste
• Fresh cilantro for garnish

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Instructions

1. Marinate chicken with yogurt, lemon juice, ginger-garlic paste, turmeric, garam masala, and chili powder for at least 30 minutes.
2. Heat butter in a pan and cook onions until soft.
3. Add marinated chicken and cook until browned.
4. Stir in tomato sauce and simmer for 15 minutes.
5. Add cream, sugar, and salt. Cook for 5 more minutes.
6. Garnish with cilantro and serve with basmati rice or naan.

Notes

• For a spicier dish, increase chili powder.
• Use an Instant Pot for faster cooking—reduce simmer time.

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 8g
• Sodium: 600mg
• Fat: 28g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 2g
• Protein: 35g
• Cholesterol: 160mg