Quick Butter Chicken: My Weeknight Comfort Recipe (Print Version)
Whip up this quick butter chicken recipe for a comforting weeknight meal. Tender chicken in a rich, creamy tomato sauce, ready faster than takeout!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Indian-inspired
Dietary: Non-vegetarian
# Ingredients:
→ Main Ingredients
01 -
1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
02 -
1 tbsp unsalted butter
03 -
1 large onion, finely chopped
04 -
3 cloves garlic, minced
05 -
1 inch fresh ginger, grated
06 -
1 (28 oz) can crushed tomatoes
07 -
1/2 cup heavy cream
→ Flavor Boosters
08 -
1.5 tsp garam masala
09 -
1 tsp ground turmeric
10 -
1 tsp ground cumin
11 -
1/2 tsp chili powder (or to taste)
12 -
1/2 tsp salt (or to taste)
13 -
1/4 tsp black pepper (or to taste)
14 -
1 tsp kasoori methi (dried fenugreek leaves), crushed
→ Finishing Touches
15 -
1/4 cup fresh cilantro, chopped (for garnish)
→ Optional Extras
16 -
1-2 green chilies, slit (for heat)
17 -
1 tsp sugar (to balance acidity)
# Instructions:
01 -
First things first, get that chicken cut into bite-sized pieces. I usually go for about 1-inch cubes. Then, finely chop your onion, mince your garlic, and grate that fresh ginger. This is where I often get a little messy, with ginger bits flying everywhere, but it's all part of the process, right? Don't stress about perfection; just get it done. This quick butter chicken comes together fast once you have your mise en place ready.
02 -
Melt a generous knob of butter in a large skillet or Dutch oven over medium heat. Toss in the chopped onion and cook until it's softened and translucent, maybe 5-7 minutes. Then, add the minced garlic and grated ginger. Oh, the smell that fills your kitchen at this point! It's just heavenly. Sauté for another minute until fragrant, but watch it – garlic burns fast, and trust me, that's not a flavor you want in your quick butter chicken.
03 -
Increase the heat slightly and add the chicken pieces to the pan. Brown them on all sides. You're not trying to cook them through here, just get a nice sear. This step adds so much flavor and texture to the quick butter chicken. I always try to get a little color on each piece; it makes a difference!
04 -
Reduce the heat to low. Now for the flavor boosters! Stir in the garam masala, turmeric, and cumin. Let them cook for about 30 seconds, stirring constantly. This 'blooming' of the spices in the hot butter is essential; it really wakes up their flavors. The kitchen will start to smell like a proper Indian feast, I swear!
05 -
Pour in the crushed tomatoes, give it a good stir, and bring it to a gentle simmer. Let it cook for about 10-15 minutes, stirring occasionally, until the sauce thickens slightly and the chicken is cooked through. This is where the magic really starts to happen, and the flavors meld together beautifully for your quick butter chicken.
06 -
Remove from the heat and stir in the heavy cream and a pinch of kasoori methi, crushed between your palms. Taste and adjust seasoning – a little salt and pepper usually does the trick. I sometimes add a tiny bit of sugar if my tomatoes are too acidic. Garnish with fresh cilantro. The final dish should be gloriously creamy, fragrant, and so inviting. Honestly, this quick butter chicken is just pure joy.
# Notes:
01 -
That little pinch of kasoori methi (dried fenugreek leaves) at the end? Game changer. Don't skip it, I learned that the hard way.
02 -
Always bloom your spices in butter for a few seconds before adding liquids; it brings out so much more flavor.
03 -
Don't overcook the chicken once the cream is added; it can make it tough and the sauce might split.
04 -
Serve with warm basmati rice and fresh garlic naan for the full experience.
# Equipment Needed:
01 -
Large skillet or Dutch oven
02 -
chopping board
03 -
knife
04 -
grater
# Nutrition (Per Serving):
Calories: 450-550
Total Fat: 35-45g
Total Carbohydrate: 15-20g
Protein: 30-35g