Easy Indian Butter Chicken: A Delicious Weeknight Dinner

Butter chicken, also known as *murgh makhani*, is one of the most popular Indian dishes globally. Its rich, creamy, and subtly spiced tomato-based sauce coating tender pieces of chicken makes it incredibly satisfying. While often enjoyed at restaurants, this recipe brings the magic of butter chicken to your home kitchen with an easy and approachable method. This version is designed for busy weeknights, using readily available ingredients and streamlined cooking steps without sacrificing the authentic flavors that make butter chicken so beloved.

This blog post will guide you through making incredibly flavorful and authentic-tasting butter chicken with simple steps and accessible ingredients. From marinating the chicken to creating the luscious, velvety sauce, we’ll cover every stage of the process. Whether you’re an experienced cook or a beginner in the kitchen, you’ll be able to create a restaurant-quality dish that will impress your family and friends.

Why You’ll Love This Recipe

* **Easy and Quick:** This recipe is designed to be simple and straightforward, perfect for a weeknight meal.
* **Delicious Flavor:** Despite its simplicity, this butter chicken is packed with authentic Indian flavors.
* **Customizable Spice Level:** You can easily adjust the amount of chili powder to suit your taste preferences.
* **Uses Common Ingredients:** No need to hunt down exotic spices; this recipe uses ingredients you can easily find in your local supermarket.
* **Freezable:** Leftovers can be easily frozen for a quick and easy meal later on.

Ingredients You’ll Need

Here’s a detailed list of everything you’ll need to make this incredible Butter Chicken:

**For the Chicken Marinade:**

* **Chicken:** 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch cubes. Thighs tend to be more tender and flavorful, but breasts are a leaner option. Cut the chicken into even sized pieces for uniform cooking.
* **Plain Yogurt:** 1/2 cup plain, full-fat yogurt. The yogurt tenderizes the chicken and helps the spices penetrate. Greek yogurt can also be used, but it will be thicker, so you might need to add a tablespoon or two of water to get the right consistency.
* **Ginger-Garlic Paste:** 1 tablespoon ginger-garlic paste. You can buy this pre-made, or easily make your own by blending equal parts ginger and garlic with a little water.
* **Lemon Juice:** 1 tablespoon fresh lemon juice. Lemon juice helps to tenderize the chicken and adds a bright, tangy flavor.
* **Garam Masala:** 1 teaspoon garam masala. Garam masala is a blend of warming spices commonly used in Indian cuisine. Its composition varies by region and manufacturer, but it usually includes cinnamon, cardamom, cloves, cumin, coriander, and black pepper.
* **Turmeric Powder:** 1/2 teaspoon turmeric powder. Turmeric adds color and a subtle earthy flavor, and also has anti-inflammatory properties.
* **Red Chili Powder:** 1/2 teaspoon red chili powder (adjust to taste). Use Kashmiri chili powder for a milder flavor and vibrant red color, or cayenne pepper for a spicier kick.
* **Salt:** 1/2 teaspoon salt, or to taste. Salt enhances the flavors of the other ingredients.

**For the Butter Chicken Sauce:**

* **Butter:** 4 tablespoons unsalted butter. Butter is essential for creating the rich, decadent sauce. You can use ghee (clarified butter) for an even more authentic flavor.
* **Onion:** 1 medium yellow onion, finely chopped. Yellow onion provides a base flavor for the sauce. Ensure it is finely chopped for even cooking.
* **Ginger-Garlic Paste:** 1 tablespoon ginger-garlic paste. Same as in the marinade. Freshly made or store-bought is fine.
* **Canned Tomato Sauce:** 1 (15 ounce) can of tomato sauce. Tomato sauce forms the base of the sauce. You can also use crushed tomatoes, but you’ll need to simmer the sauce for a longer time to reduce the liquid.
* **Canned Diced Tomatoes:** 1 (14.5 ounce) can of diced tomatoes, undrained. Diced tomatoes add texture and sweetness to the sauce. Do not drain the liquid, as it adds to the flavor and consistency.
* **Garam Masala:** 1 teaspoon garam masala. Adds depth and warmth to the sauce.
* **Turmeric Powder:** 1/4 teaspoon turmeric powder. Enhances the color and flavor.
* **Red Chili Powder:** 1/4 teaspoon red chili powder (adjust to taste). For added heat.
* **Cumin Powder:** 1/2 teaspoon cumin powder. Cumin adds a warm, earthy flavor.
* **Coriander Powder:** 1/2 teaspoon coriander powder. Coriander adds a citrusy, slightly sweet flavor.
* **Kasuri Methi (Dried Fenugreek Leaves):** 1 tablespoon crushed kasuri methi. Kasuri methi adds a unique, slightly bitter flavor that is characteristic of butter chicken. Do not skip this ingredient, as it significantly contributes to the overall flavor. Crush the leaves between your palms before adding to release their aroma.
* **Heavy Cream:** 1/2 cup heavy cream. Heavy cream adds richness and creaminess to the sauce. You can substitute with half-and-half for a lighter option, but the sauce will be less rich.
* **Sugar:** 1 teaspoon sugar (optional). Sugar balances the acidity of the tomatoes and enhances the sweetness of the sauce. Adjust to your preference.
* **Salt:** To taste. Season the sauce to your liking.
* **Fresh Cilantro:** Chopped, for garnish.

Equipment You’ll Need

* Mixing bowls
* Measuring cups and spoons
* Large skillet or pot with a lid
* Wooden spoon or spatula
* Knife and cutting board

## Step-by-Step Instructions

Here’s a detailed breakdown of how to make the best Easy Indian Butter Chicken:

**Part 1: Marinating the Chicken**

1. **Prepare the Marinade:** In a medium-sized mixing bowl, combine the yogurt, ginger-garlic paste, lemon juice, garam masala, turmeric powder, red chili powder, and salt. Mix well until all the ingredients are thoroughly combined.
2. **Marinate the Chicken:** Add the chicken pieces to the marinade and toss to ensure each piece is evenly coated. Use your hands or a spoon to gently coat the chicken. Make sure the marinade is well distributed.
3. **Refrigerate:** Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes, or ideally, for 2-4 hours. The longer the chicken marinates, the more flavorful and tender it will become. You can even marinate it overnight in the refrigerator for maximum flavor.

**Part 2: Cooking the Butter Chicken Sauce**

1. **Melt the Butter:** In a large skillet or pot, melt the butter over medium heat. Make sure the butter doesn’t burn; keep the heat at a moderate level.
2. **Sauté the Onion:** Add the chopped onion to the melted butter and sauté until it turns translucent and light golden brown. This usually takes about 5-7 minutes. Stir frequently to prevent the onion from burning. Properly sautéing the onion is crucial as it forms the base flavor of the sauce.
3. **Add Ginger-Garlic Paste:** Add the ginger-garlic paste to the sautéed onion and cook for another minute, stirring constantly, until fragrant. Be careful not to burn the ginger-garlic paste, as it can turn bitter quickly.
4. **Add Tomato Sauce and Diced Tomatoes:** Pour in the canned tomato sauce and add the canned diced tomatoes (with their juices) to the skillet. Stir well to combine. The diced tomatoes will add texture and sweetness to the sauce.
5. **Add Spices:** Add the garam masala, turmeric powder, red chili powder, cumin powder, and coriander powder to the tomato mixture. Stir well to ensure the spices are evenly distributed.
6. **Simmer the Sauce:** Bring the sauce to a simmer, then reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, stirring occasionally. Simmering allows the flavors to meld together and the sauce to thicken slightly. If you’re using crushed tomatoes instead of tomato sauce, simmer for a longer time to reduce the liquid.
7. **Cook the Chicken:** While the sauce is simmering, you can start cooking the marinated chicken. There are several ways to do this:
* **Pan-Fry:** Heat a tablespoon of oil in a separate skillet over medium-high heat. Add the marinated chicken in a single layer (you may need to do this in batches) and cook until browned and cooked through, about 5-7 minutes per side. Do not overcrowd the pan, as this will steam the chicken instead of browning it.
* **Bake:** Preheat your oven to 400°F (200°C). Spread the marinated chicken on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until cooked through. This method is healthier as it uses less oil.
* **Air Fry:** Preheat your air fryer to 400°F (200°C). Place the marinated chicken in the air fryer basket in a single layer. Cook for 8-10 minutes, or until cooked through.
8. **Add Chicken to Sauce:** Once the chicken is cooked, add it to the simmering sauce. Stir well to coat the chicken pieces with the sauce.
9. **Add Kasuri Methi:** Crush the dried fenugreek leaves (kasuri methi) between your palms to release their aroma, and then add them to the sauce. Stir well. Kasuri methi adds a unique, slightly bitter flavor that is essential to butter chicken.
10. **Add Cream and Sugar:** Stir in the heavy cream and sugar (if using). The heavy cream adds richness and creaminess to the sauce, while the sugar balances the acidity of the tomatoes.
11. **Simmer Again:** Let the butter chicken simmer for another 5-10 minutes, allowing the flavors to meld together and the sauce to thicken slightly. Stir occasionally to prevent sticking.
12. **Taste and Adjust:** Taste the butter chicken and adjust the seasoning as needed. You may want to add more salt, red chili powder, or sugar, depending on your taste preferences.

**Part 3: Serving**

1. **Garnish:** Garnish with freshly chopped cilantro.
2. **Serve:** Serve hot with basmati rice, naan bread, or roti. Butter chicken is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 3 days.

## Tips for the Best Butter Chicken

* **Marinate the Chicken Properly:** Marinating the chicken for at least 30 minutes, or ideally longer, is crucial for tender and flavorful chicken.
* **Use Fresh Ingredients:** Fresh ginger and garlic paste will make a noticeable difference in the flavor of the dish.
* **Don’t Burn the Spices:** Be careful not to burn the spices while sautéing, as this can make the dish bitter. Cook them over low heat and stir frequently.
* **Simmer the Sauce:** Simmering the sauce for a sufficient amount of time allows the flavors to meld together and the sauce to thicken.
* **Adjust the Spice Level:** Adjust the amount of red chili powder to suit your taste preferences. If you prefer a milder dish, use Kashmiri chili powder, which has a vibrant red color but less heat.
* **Use High-Quality Cream:** Using high-quality heavy cream will result in a richer, creamier sauce.
* **Don’t Skip the Kasuri Methi:** Kasuri methi adds a unique flavor that is essential to butter chicken. Make sure to crush the leaves between your palms before adding them to release their aroma.

## Variations and Substitutions

* **Vegetarian Butter Chicken:** Substitute the chicken with paneer (Indian cheese) or tofu. Follow the same marinating and cooking instructions.
* **Vegan Butter Chicken:** Substitute the chicken with tofu or vegetables like cauliflower and potatoes. Use plant-based yogurt and cream substitutes. Use olive oil instead of butter or use vegan butter alternatives.
* **Spicier Butter Chicken:** Add more red chili powder or a pinch of cayenne pepper to the marinade and sauce.
* **Lighter Butter Chicken:** Use half-and-half instead of heavy cream for a lighter sauce. You can also reduce the amount of butter used.
* **Instant Pot Butter Chicken:** This recipe can easily be adapted for the Instant Pot. Sauté the onions and ginger-garlic paste in the Instant Pot using the sauté function. Add the remaining sauce ingredients, then add the marinated chicken on top. Cook on high pressure for 8 minutes, followed by a natural pressure release for 10 minutes, then a quick release. Stir in the heavy cream and kasuri methi before serving.

## Serving Suggestions

Butter chicken is traditionally served with:

* **Basmati Rice:** Fluffy basmati rice is the perfect accompaniment to soak up the rich sauce.
* **Naan Bread:** Warm, soft naan bread is ideal for scooping up the butter chicken.
* **Roti:** A whole wheat flatbread that’s a healthy and delicious option.
* **Salad:** A simple cucumber and tomato salad adds a refreshing contrast to the richness of the butter chicken.
* **Raita:** A yogurt-based condiment that helps to cool down the palate.

## Storage Instructions

* **Refrigerate:** Leftover butter chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
* **Freeze:** Butter chicken can also be frozen for up to 2 months. Thaw it in the refrigerator overnight before reheating. The sauce may separate slightly upon thawing, but it will still taste delicious. Add a splash of cream while reheating to restore the creamy texture.

## Nutritional Information (approximate)

* Calories: 450-550 per serving (depending on portion size and ingredients used)
* Protein: 30-40g
* Fat: 30-40g
* Carbohydrates: 15-20g

## Conclusion

This Easy Indian Butter Chicken recipe is a winner for its simplicity and incredible flavor. By following these detailed instructions and tips, you can create a restaurant-quality dish in your own kitchen. Whether you’re cooking for a weeknight dinner or entertaining guests, this butter chicken is sure to impress. So, gather your ingredients, follow the steps, and enjoy a delicious and authentic taste of India!