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- 1 lb boneless chicken thighs: Cut into bite-sized pieces. Chicken thighs stay juicy and tender. - Spices and seasonings: - 2 tablespoons butter: Adds richness and depth. - 1 medium onion: Finely chopped for a sweet base. - 2 cloves garlic: Minced for aroma. - 1 tablespoon ginger: Grated for warmth. - 1 tablespoon garam masala: Key spice blend for flavor. - 1 teaspoon turmeric powder: Gives color and earthiness. - 1 teaspoon cumin: Adds a warm, nutty flavor. - Cooking base: - 1 cup crushed tomatoes: Provides acidity and sweetness. - 1 cup coconut milk: Adds creaminess and richness. - 1 tablespoon sugar: For balancing flavors, add to taste. - Fresh cilantro: Chopped for a bright garnish. - Rice or naan: Serve butter chicken over fluffy rice or with warm naan. - Garnishes: Add fresh cilantro and a wedge of lime for a zesty touch. These ingredients create the heart of your quick butter chicken. They bring together bold flavors and comforting textures. Using chicken thighs ensures a tender bite, while spices like garam masala and turmeric create depth. Coconut milk makes the sauce creamy and rich. Enjoy exploring these ingredients in your busy night meals! {{ingredient_image_1}} - Begin by cutting 1 lb of boneless chicken thighs into bite-sized pieces. - Finely chop 1 medium onion and set it aside. - Mince 2 cloves of garlic and grate 1 tablespoon of ginger. - Measure out your spices: 1 tablespoon of garam masala, 1 teaspoon of turmeric, and 1 teaspoon of cumin. - In a large pan, melt 2 tablespoons of butter over medium heat. - Add the chopped onion and sauté for 3-5 minutes until it turns translucent. - Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes. - Next, add the chicken pieces to the pan. Season them with salt, garam masala, turmeric, and cumin. - Cook the chicken for 5-7 minutes until it is browned on all sides. - Pour in 1 cup of crushed tomatoes and mix everything well. - Let it simmer for about 5 minutes to blend the flavors. - Then, stir in 1 cup of coconut milk and add 1 tablespoon of sugar if you like. - Bring the mixture to a gentle simmer and cook for another 10 minutes. - Taste the dish and adjust the seasoning, adding more salt or sugar if needed. - Remove from heat and garnish with fresh cilantro before serving. - Sautéing techniques: Start by heating your pan before adding butter. This helps the butter melt evenly. When the butter sizzles, add your onions. Sauté them until they are soft and clear. This brings out their sweet flavor. Stir often to avoid burning. - Melting butter: Use medium heat to melt the butter. Too high heat can burn it. If you see brown bits in the pan, lower the heat. You want the butter to be golden, not dark. - Adjusting spice levels: If you like more heat, add a little chili powder or cayenne. Start with a small amount, then taste as you go. You can always add more, but you can't take it out once it’s in! - Adding creaminess: For a richer sauce, add more coconut milk. If you want it creamier, try stirring in some heavy cream at the end. This makes the dish smooth and velvety. - Serving styles: Serve your butter chicken over a mound of fluffy rice or next to warm naan. The bread is great for scooping up the sauce. Don’t forget to get a good amount of sauce on each plate! - Garnishing tips: Fresh cilantro adds color and flavor. Chop it finely and sprinkle it on top just before serving. A wedge of lime on the side adds a nice touch too. Squeeze it over the dish for a bright, fresh taste. Pro Tips Use Fresh Spices: Freshly ground spices elevate the flavor of the dish. If possible, grind your garam masala and cumin just before adding them to the pan. Marinate the Chicken: For even more flavor, marinate the chicken in yogurt and spices for a couple of hours or overnight before cooking. Adjust the Heat: If you prefer a spicier dish, add a pinch of cayenne pepper or some chopped green chilies when cooking the onions. Make it Ahead: This butter chicken tastes even better the next day! Make a batch in advance and store it in the refrigerator for up to 3 days. {{image_2}} Chicken alternatives You can use turkey or pork instead of chicken. These meats cook well and absorb flavors nicely. Cut them into small pieces like chicken. Adjust cooking time as needed. Vegetarian options For a meatless dish, try using paneer or firm tofu. Both options soak up the sauce well. You can also use chickpeas for added protein. This makes a hearty meal without meat. Spicy versions If you love heat, add more spices. A pinch of cayenne or red chili powder can give a nice kick. You might also use a spicy curry paste for extra flavor. Creamy variations For a richer taste, mix in a little heavy cream or Greek yogurt. These add a smooth texture and a lovely flavor. Just stir them in at the end for the best results. Gluten-free adaptations This dish is naturally gluten-free. Just ensure your spices and any added ingredients are gluten-free. Serve with rice instead of naan for a gluten-free option. Dairy-free options To make this dish dairy-free, keep the butter but use coconut milk only. You can skip the cream or yogurt. It will still taste great and be creamy without dairy. After you enjoy your quick butter chicken, you may have some left. To store it right, wait for it to cool. Place it in an airtight container. It can stay fresh in the fridge for up to three days. When you're ready to eat, reheat it on the stove. Use low heat and stir often. You can also microwave it in a bowl. Cover it with a lid to keep moisture in. Heat for one minute, then stir. If it’s still cold, heat for another minute. If you want to save some for later, you can freeze it! First, let the butter chicken cool down completely. Then, transfer it to a freezer-safe container. Make sure to leave some space at the top. The sauce can expand when it freezes. You can freeze it for up to three months. When you’re ready to eat, take it out of the freezer. Move it to the fridge to thaw overnight. For a quicker method, you can thaw it in the microwave. Just use the defrost setting. Quick butter chicken can last in the fridge for three days. In the freezer, it lasts for three months. If you notice any strange smells or colors, throw it away. Always trust your senses when it comes to food safety. Enjoy your meal again without worry! Quick butter chicken is simple and fast. Start by melting butter in a pan. Add chopped onion and sauté until soft. Then, stir in minced garlic and grated ginger. Next, add bite-sized chicken pieces. Season with salt, garam masala, turmeric, and cumin. Cook until browned. Pour in crushed tomatoes and let it simmer for five minutes. Finally, stir in coconut milk and cook for ten more minutes. Yes, you can use frozen chicken. Just make sure to thaw it first. You can place it in the fridge overnight or use the microwave. Cut the chicken into bite-sized pieces. This helps it cook evenly. Be careful to adjust the cooking time. Frozen chicken may take a little longer to cook fully. Butter chicken pairs well with several sides. Here are some great options: - Cooked rice - Naan bread - Steamed vegetables - A fresh salad These sides soak up the delicious sauce and complete your meal. To store leftover butter chicken, place it in an airtight container. Keep it in the fridge for up to three days. When you want to eat it again, reheat it on the stove or microwave. If you want to store it longer, you can freeze it. Just make sure it is in a freezer-safe container. It can last up to three months in the freezer. This blog post covered how to make delicious butter chicken. We explored the main ingredients, optional items, and serving ideas. You learned to prepare, cook, and add the final touches for great flavor. I shared tips to boost taste and make it look great. You also found variations for different diets and how to store leftovers. In essence, butter chicken is easy to make and customize. Get creative and enjoy every bite!

Quick Butter Chicken

A quick and flavorful butter chicken recipe with tender chicken thighs in a creamy sauce.
Print Recipe Pin Recipe
Course Main Course
Cuisine Indian
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb boneless chicken thighs, cut into bite-sized pieces
  • 2 tablespoons butter
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1 tablespoon garam masala
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin
  • 1 cup crushed tomatoes (canned or fresh)
  • 1 cup coconut milk
  • 1 tablespoon sugar (optional, to taste)
  • to taste salt
  • for garnish fresh cilantro
  • for serving cooked rice or naan

Instructions
 

  • In a large pan, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 3-5 minutes.
  • Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
  • Add the chicken pieces to the pan, seasoning with salt, garam masala, turmeric, and cumin. Cook until the chicken is browned on all sides, around 5-7 minutes.
  • Pour in the crushed tomatoes and mix well. Simmer for about 5 minutes, allowing the flavors to meld.
  • Stir in the coconut milk, and if desired, the sugar. Bring the mixture to a gentle simmer and let it cook for another 10 minutes, allowing the sauce to thicken and the chicken to fully cook through.
  • Taste and adjust seasoning, adding more salt or sugar if needed.
  • Remove from heat and garnish with fresh cilantro.

Notes

Serve over rice or with naan, and garnish with cilantro.
Keyword butter chicken, Indian cuisine, quick recipe