Quick and Easy Butter Chicken

This easy and quick homemade butter chicken recipe is my weeknight version of this classic and delicious recipe. Tender chicken in a well spiced creamy, buttery, and tomato-based sauce. The perfect chicken curry in a hurry for any occasion.

Easy Butter Chicken Recipe Ingredients:

• CHICKEN: I usually use boneless skinless chicken thighs for this recipe as this is a very quick version with no marinating - thighs are usually so tender and you can basically never over cook them. You can use skinless chicken breast but it can get tough if over cooked.
• OLIVE OIL & BUTTER: A combination of both for flavor and for searing the chicken and sautéing the shallots, garlic and ginger. 1 tbsp oil & 4 tbsps butter
• SHALLOTS: I like to use shallots or red onion, but you can use a yellow onion instead.
• GARLIC & GINGER: You can use fresh peeled and minced or garlic paste. You can use fresh peeled and grated or ginger paste
• SPICES & SEASONINGS: Apart from salt and black pepper you will need a cinnamon stick, ground coriander, smoked paprika, chili powder (use Kashmiri chili powder if you have it) or cayenne pepper for a little extra heat, ground cumin, ground turmeric, and garam masala.
• TOMATO SAUCE: A can of tomato sauce makes things super easy, but you can use tomato puree instead if you prefer. This makes most of the sauce.
• TOMATO PASTE: Adds a deeper tomato flavor to the sauce
• CHICKEN BROTH: This helps thin out the sauce. You can use broth or water.
• HEAVY CREAM: This adds richness to the sauce. If you prefer to use a lighter cream you can. Skip for a dairy-free version or use a dairy-free cream like cashew or even coconut milk (but you will taste the coconut).
• HONEY: Honey helps take the edge off any acidity rom the tomato sauce and adds a hint of sweetness but this is optional
• CILANTRO: Fresh cilantro or coriander for garnish
  
  

How To Make Homemade Quick And Easy Butter Chicken

1. SEASON CHICKEN: Cube chicken, combine chicken with spices
2. SEAR/COOK CHICKEN: Sear the chicken until golden brown and mostly cooked through then set aside
3. MAKE SAUCE/GRAVY: Saute shallots, add aromatics and tomato sauce, tomato paste, and broth, return chicken to pan and simmer 5-10 mins. Stir in cream.
4. SERVE: Serve with naan, roti, or basmati rice and garnished with extra drizzles of tsp of cream and chopped fresh coriander/fresh cilantro
   
   

Make Ahead, Storage & Freezing

• MAKE AHEAD: You can marinate the chicken a day ahead. You can also prepare the sauce/gray or curry 1-2 days in advance. Once the sauce is ready you can allow it to cool to room temperature then transfer to an airtight container and store in the fridge. Once ready to sear/cook the chicken reheat stovetop and add chicken.
• STORAGE: Curry should be safely sealed in an airtight container and refrigerated for 3 days. If you want this curry to last, my advice is to freeze it. Stir well while reheating. Your curry might thicken in the fridge. If you want to thin it out the dish, add some extra liquid a tablespoon at a time until it reaches your desired consistency. You can use stock, water, or cream.
• FREEZING: Curries always freeze really well like any other stew. Milk products tend to seperate when frozen but creams added to the stew usually don’t because of the higher fat content in them. That being said I still recommend freezing the curry without the cream in it. Simply stir it in after the curry has been reheated. Freeze the curries in appropriate portions in airtight freezer safe containers. Store in the freezer for 1-3 months. Thaw overnight in the fridge and reheat in a skillet or saucepan stove top or in a microwave safe container for the microwave.
  
  

More Recipes You Will Love:

• Easy Saag Aloo (Spinach and Potato Curry)
• Easy Chicken Tikka Masala
• Aloo Gobi
• Creamy Chana Masala
• One Pan Tandoori Chicken and Rice
• Curried Chickpeas With Spinach and Tomatoes