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Quick & Creamy Homemade Butter Chicken That Tastes Like Takeout

Close-up of creamy, orange butter chicken pieces served next to white rice on a white plate.
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You want that rich, comforting taste of restaurant-style butter chicken without spending hours cooking. This easy recipe shows you how to get decadent, creamy results quickly, making it perfect for your weeknight dinner rotation.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup plain yogurt (full fat recommended)
  • 2 tablespoons lemon juice
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 large yellow onion, finely chopped
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 1 teaspoon ground coriander
  • 1 teaspoon Kashmiri chili powder (or paprika for less heat)
  • 1/2 teaspoon sugar
  • 1 (28 ounce) can crushed tomatoes
  • 1/2 cup water
  • 1/2 cup heavy cream
  • 1/4 cup unsalted butter, cut into cubes
  • 1 teaspoon dried fenugreek leaves (kasuri methi), crushed
  • Salt to taste

Instructions

  1. In a bowl, combine the chicken pieces, yogurt, lemon juice, ginger paste, garlic paste, turmeric, cumin, and garam masala. Mix well to coat. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for best flavor.
  2. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the marinated chicken in a single layer (work in batches if necessary) and cook until browned on all sides and cooked through, about 5-7 minutes per batch. Remove the chicken and set it aside.
  3. Reduce the heat to medium. Add 1 tablespoon of butter and 1 tablespoon of olive oil to the same pan. Add the chopped onion and cook until soft and translucent, about 5 minutes.
  4. Add the ginger paste and garlic paste to the pan. Cook for 1 minute until fragrant.
  5. Stir in the ground coriander, chili powder, and sugar. Cook for 30 seconds, stirring constantly.
  6. Pour in the crushed tomatoes and water. Bring the sauce to a simmer. Cook for 10 minutes, stirring occasionally, allowing the flavors to meld.
  7. Carefully transfer the sauce mixture to a blender or use an immersion blender to blend until completely smooth. Return the smooth sauce to the pan.
  8. Stir in the remaining 1/4 cup of cubed butter until it melts into the sauce. Then, stir in the heavy cream until the sauce is creamy and uniform in color.
  9. Add the cooked chicken back into the sauce. Simmer gently for 5 minutes to heat the chicken through and allow it to absorb the sauce.
  10. Stir in the crushed fenugreek leaves (kasuri methi). Taste and add salt as needed.
  11. Serve your restaurant style butter chicken hot with basmati rice or naan bread.

Notes

  • For a truly authentic flavor, use Kashmiri chili powder; it provides color without excessive heat. If you cannot find it, use sweet paprika.
  • Crushing the dried fenugreek leaves between your palms before adding them releases their essential oils, which is key to that classic takeout taste.
  • If you are short on time, you can skip the marination step, but the flavor will be less deep.

Nutrition

Find it online: https://flavorzine.com/easy-creamy-butter-chicken-recipe/