Easy Homemade Butter Chicken: The Ultimate Recipe Guide

Easy Homemade Butter Chicken: Just the name conjures up images of creamy, fragrant, and utterly irresistible comfort food, doesn’t it? Forget ordering takeout tonight because I’m about to share a recipe that will have you creating restaurant-quality butter chicken in your very own kitchen, and trust me, it’s easier than you think!

Butter chicken, or murgh makhani, boasts a rich history rooted in the culinary traditions of Northern India. Legend has it that it was created in the 1950s at the Moti Mahal restaurant in Delhi, as a way to use leftover tandoori chicken. The chefs cleverly simmered the chicken in a luscious tomato-based sauce enriched with butter and cream, giving birth to a dish that would soon conquer the world.

What is it about easy homemade butter chicken that makes it so universally loved? Perhaps it’s the perfect balance of sweet, tangy, and savory flavors that dance on your palate. Or maybe it’s the incredibly tender chicken, bathed in a velvety smooth sauce that’s simply begging to be soaked up with warm naan bread. Whatever the reason, this dish is a guaranteed crowd-pleaser, perfect for a cozy weeknight dinner or a special occasion feast. Plus, with my simplified recipe, you can enjoy the authentic taste of butter chicken without spending hours in the kitchen. So, are you ready to embark on a culinary adventure? Let’s get cooking!

this Recipe

Ingredients:

• For the Chicken Marinade:
• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1 cup plain yogurt (full-fat for best results)
• 2 tablespoons lemon juice
• 1 tablespoon ginger-garlic paste (equal parts ginger and garlic, finely minced or blended)
• 1 teaspoon garam masala
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to your spice preference)
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon salt (or to taste)
• For the Butter Chicken Sauce:
• 2 tablespoons butter
• 1 large onion, finely chopped
• 1 tablespoon ginger-garlic paste
• 1 (14.5 ounce) can crushed tomatoes
• 1 (8 ounce) can tomato sauce
• 1 cup heavy cream
• 1/2 cup cashew nuts (soaked in warm water for at least 30 minutes, then drained)
• 1 tablespoon garam masala
• 1 teaspoon red chili powder (adjust to your spice preference)
• 1 teaspoon sugar (or honey)
• 1/2 teaspoon dried fenugreek leaves (kasoori methi), crushed
• 1/4 teaspoon salt (or to taste, remember the chicken is already salted)
• 1/4 cup chopped cilantro, for garnish
• Optional:
• Cooked rice or naan bread, for serving
• A squeeze of lemon juice, for finishing

Marinating the Chicken:

Okay, let’s get started! The first step, and a crucial one for tender and flavorful chicken, is the marinade. This is where the magic happens, so don’t skip it!

1. In a large bowl, combine the yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Mix everything together really well until you have a smooth and creamy marinade.
2. Add the chicken pieces to the bowl and make sure each piece is thoroughly coated in the marinade. Use your hands (it’s the best way!) to really massage the marinade into the chicken.
3. Cover the bowl with plastic wrap or transfer the chicken to an airtight container. Refrigerate for at least 2 hours, but preferably overnight. The longer it marinates, the more flavorful and tender the chicken will be. I usually aim for at least 4 hours, but overnight is my go-to.

Preparing the Butter Chicken Sauce:

While the chicken is marinating, we can get a head start on the sauce. This is where the “butter” in butter chicken really shines, so let’s make it rich and delicious!

1. Soak the cashew nuts in warm water for at least 30 minutes. This will soften them and make them easier to blend into a smooth and creamy sauce. Drain the cashews well before using.
2. In a large pot or Dutch oven, melt the butter over medium heat. Make sure the butter doesn’t burn!
3. Add the finely chopped onion to the pot and cook until it’s softened and lightly golden brown, about 5-7 minutes. Stir frequently to prevent burning. We want the onions to be sweet and fragrant.
4. Add the ginger-garlic paste to the pot and cook for another minute, stirring constantly, until fragrant. Be careful not to burn the garlic, as it can become bitter.
5. Pour in the crushed tomatoes and tomato sauce. Stir well to combine. Bring the mixture to a simmer.
6. Reduce the heat to low, cover the pot, and let the sauce simmer for about 15-20 minutes, stirring occasionally. This allows the flavors to meld together beautifully.
7. While the sauce is simmering, transfer the soaked and drained cashew nuts to a blender or food processor. Add about 1/4 cup of water and blend until you have a smooth and creamy paste. You may need to add a little more water to achieve the desired consistency.
8. After the sauce has simmered for 15-20 minutes, stir in the cashew paste. This will add richness and creaminess to the sauce.
9. Add the garam masala, red chili powder, sugar (or honey), and salt to the sauce. Stir well to combine.
10. Simmer the sauce for another 5-10 minutes, stirring occasionally, to allow the flavors to meld together.
11. Remove the sauce from the heat and use an immersion blender to blend the sauce until it’s completely smooth. Alternatively, you can carefully transfer the sauce to a regular blender (in batches, if necessary) and blend until smooth. Be very careful when blending hot liquids!

Cooking the Chicken:

Now it’s time to cook the marinated chicken. You can use a few different methods, depending on your preference and equipment. I’ll outline two popular options: pan-frying and baking.

Pan-Frying:

1. Heat a tablespoon of oil in a large skillet or frying pan over medium-high heat.
2. Add the marinated chicken to the skillet in a single layer, being careful not to overcrowd the pan. You may need to cook the chicken in batches.
3. Cook the chicken for about 5-7 minutes per side, or until it’s cooked through and lightly browned. The internal temperature should reach 165°F (74°C).
4. Remove the cooked chicken from the skillet and set aside.

Baking:

1. Preheat your oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Arrange the marinated chicken in a single layer on the baking sheet.
4. Bake for 20-25 minutes, or until the chicken is cooked through and lightly browned. The internal temperature should reach 165°F (74°C).

Bringing it All Together:

We’re almost there! Now it’s time to combine the cooked chicken with the delicious butter chicken sauce.

1. Add the cooked chicken to the pot of butter chicken sauce. Stir well to coat the chicken in the sauce.
2. Stir in the heavy cream. This will make the sauce even richer and creamier.
3. Add the crushed dried fenugreek leaves (kasoori methi). Rub the leaves between your palms to release their aroma before adding them to the sauce. This adds a distinctive and authentic flavor to the butter chicken.
4. Simmer the butter chicken for another 5-10 minutes, stirring occasionally, to allow the flavors to meld together.
5. Taste the butter chicken and adjust the seasoning as needed. You may want to add more salt, red chili powder, or garam masala to suit your taste.

Serving:

Finally, it’s time to serve your homemade butter chicken! This dish is best served hot, with your favorite accompaniments.

1. Garnish the butter chicken with chopped cilantro.
2. Serve the butter chicken over cooked rice or with naan bread.
3. For an extra touch of flavor, you can squeeze a little lemon juice over the butter chicken before serving.

Enjoy your delicious and easy homemade butter chicken! I hope you love it as much as I do!

Conclusion:

This Bok Choy Beef Stir Fry isn’t just another weeknight dinner; it’s a flavor explosion waiting to happen! I truly believe this recipe is a must-try because it perfectly balances savory, slightly sweet, and umami notes, all while being incredibly quick and easy to prepare. The crisp-tender bok choy provides a delightful textural contrast to the tender beef, and the simple sauce ties everything together beautifully. Forget takeout – this is a healthier, tastier, and faster option that you can whip up in your own kitchen.

But the best part? It’s incredibly versatile! Feel free to experiment with different cuts of beef. Flank steak, sirloin, or even thinly sliced ribeye would work wonderfully. If you’re not a beef lover, chicken or shrimp are excellent substitutes. For a vegetarian option, try using tofu or tempeh. Just be sure to press the tofu well to remove excess moisture before stir-frying.

Serving suggestions are endless! I love serving this Bok Choy Beef Stir Fry over a bed of fluffy white rice or brown rice for a more nutritious option. Quinoa or even cauliflower rice would also be delicious. For a low-carb meal, you can enjoy it on its own or serve it with a side of steamed broccoli or edamame.

Want to add even more flavor? Consider incorporating some of these variations:

* **Spice it up:** Add a pinch of red pepper flakes or a drizzle of sriracha to the sauce for a fiery kick.
* **Add some crunch:** Sprinkle toasted sesame seeds or chopped peanuts over the finished dish for added texture.
* **Get creative with veggies:** Feel free to add other vegetables like bell peppers, mushrooms, or snow peas to the stir-fry.
* **Make it sweeter:** A touch more honey or brown sugar in the sauce will enhance the sweetness.
* **Ginger-Garlic Boost:** Add more fresh ginger and garlic for a more intense aromatic flavor.

I’m confident that you’ll love this recipe as much as I do. It’s a guaranteed crowd-pleaser that’s perfect for busy weeknights or weekend gatherings. The combination of fresh ingredients, simple techniques, and customizable options makes it a winner in my book.

So, what are you waiting for? Grab your wok, gather your ingredients, and get ready to create a culinary masterpiece! I’m so excited for you to try this Bok Choy Beef Stir Fry.

Once you’ve made it, I’d absolutely love to hear about your experience. Did you make any modifications? What did you serve it with? What did your family think? Share your photos and stories in the comments below! Your feedback is invaluable and helps me continue to create recipes that you’ll love. Happy cooking! I can’t wait to see your creations!