The 30Minute Wonder Quick Creamy Butter Chicken

Tired of Takeout Guilt? Meet Your New Weeknight Hero

Are you absolutely knackered after a long day? I totally get it. We all crave something truly special for dinner.

But honestly, who has the time for complicated cooking on a Tuesday? I used to feel terrible ordering takeaway every time I needed comfort food.

Then I cracked the code. My amazing Quick & Creamy Butter Chicken: recipe changed everything.

The Best Butter Chicken Secret Weapon

Everyone loves a proper Butter Chicken Indian takeaway. The rich, dreamy flavour is addictive, right? This recipe delivers that luxury.

But here is the massive difference: it takes just 40 minutes. This is your new Simple Butter Chicken Recipe . We bypass the hours of marinating time.

It's a genuine Murg Makhani 30-minute recipe (plus 10 minutes prep!). You get restaurant quality at home. Seriously, this is miles better than takeout indian chicken curry .

From India to Your Kitchen Counter

The traditional name for this dish is Murg Makhani . It translates to ‘Butter Chicken,’ obviously! It originated in Delhi in the 1950s.

While our version is super speedy, we don't sacrifice the deep flavour. We just use smarter techniques.

This recipe is medium easy. Don't worry about being a master chef. If you can chop and stir, you can make this.

It yields four massive, glorious servings. Perfect for a proper weeknight butter chicken dinner . You will be gobsmacked by the results.

Achieving that Silky, Rich Finish

The sauce is the absolute star of the show. That incredible, velvety texture is what makes this the ultimate Creamy Butter Chicken .

We use a clever secret to achieve that smooth consistency. We blend the sauce before adding the cream. That’s how to make silky butter chicken sauce at home! No lumps allowed.

Plus, we use the vital secret ingredient. You need the tiny bit of complexity that dried fenugreek leaves add. That slightly sweet, maple aroma defines authentic butter chicken with kasuri methi .

Don't skip it, promise! This Quick Butter Chicken is also packed with protein. That is always a bonus when eating comfort food.

Stop stressing about what to make tonight. This dish is your new hero!

Ready to get started? We are moving straight onto the simple ingredients list next.

Setting Up for Success: Your Quick Butter Chicken Toolkit

If you’re ready to ditch the takeaway menu and make the best butter chicken recipe you’ve ever had, we need to talk ingredients.

Honestly, this Simple Butter Chicken Recipe relies on quality over complexity. This is the ultimate weeknight butter chicken dinner , so we are maximizing flavour while minimizing the shopping list fuss.

The Foundation: Key Ingredients

For a truly luscious sauce, you can’t skimp on the main players. This is what transforms simple chicken and tomato into that incredible, better than takeout indian chicken curry .

Chicken Choice: I strongly recommend using boneless, skinless chicken thighs (about 1.5 lb or 680 g ). They stay juicy and tender way better than breast meat, especially in a quick cook scenario.

Trust me on this!

The Cream & Butter Factor: Remember, this is Murg Makhani 30-minute recipe . Makhani literally means "with butter." You need richness!

• Unsalted Butter: You need 5 Tbsp total (about 75 g ), split between sautéing and the final gloss.
• Heavy Cream (35% fat): Don’t even think about low-fat. We need 3/4 cup ( 180 ml ) of heavy cream to achieve that signature creamy butter chicken texture.

We also use 1 (14.5 oz) can ( 410 g ) of crushed tomatoes and 3 Tbsp of intense tomato paste for a deep, rich colour.

Aromatic Secrets: Spices and Finishers

This is where the magic happens. The success of any truly authentic Butter Chicken Indian dish comes down to two specific spice heroes.

Garam Masala & Chilli: We are using 1.5 Tbsp of Garam Masala. Make sure your spice blend is relatively fresh; older spices lose their punch! You'll also need 1 tsp of Kashmiri chilli powder (or regular paprika if you want colour without the heat).

The trick here is to "bloom" the spices in the hot butter and ginger/garlic paste for a minute or two.

This is critical for flavour depth in our Quick & Creamy Butter Chicken:

The Essential Herb: Please, promise me you won't skip the Kasuri Methi . This is dried fenugreek leaves ( 1 tsp ).

It provides that unique, slightly smoky, earthy aroma that makes it authentic butter chicken with kasuri methi . Crush it in your palm right before stirring it in.

It smells incredible and is the defining factor in the sauce.

What You'll Need: Equipment Check

I faced many challenges trying to achieve that restaurant quality silkiness when I first started making this. The key to how to make silky butter chicken sauce is the blending step.

• Heavy Pot/Dutch Oven: Essential for even heat distribution during simmering.
• Immersion Blender: This is the easiest tool. Using a stick blender means you can purée the sauce directly in the pot . Honestly, it saves so much washing up and avoids messy transfers of hot liquid.
• Alternative: A standard upright blender works too, but please be extremely careful when blending hot liquids vent the lid!
• Spatulas and Measuring Spoons: The usual kitchen basics. That’s it! No fancy tools required to make this delicious Quick Butter Chicken .

Seriously Speedy Suppers: Making the Best Butter Chicken

Honestly, who hasn't stared into the fridge on a Tuesday night wishing for instant better than takeout indian chicken curry ? I used to think the depth of flavour in Murg Makhani took hours.

But trust me, once you nail this method, you will have a Quick & Creamy Butter Chicken: dinner on the table faster than the delivery guy.

This is the ultimate weeknight butter chicken dinner .

Getting Sorted: Prep Steps for Speed

Speed in cooking always comes down to the prep. We need everything chopped and ready. That’s your essential mise en place .

Cube that 1.5 lb of chicken (thighs are best!), get your 1 medium onion finely chopped, and measure those spices.

When I’m rushing, I put all my spices (Garam Masala, turmeric, chilli powder) together in one little bowl. It’s a total time saver organization tip.

Safety check: We are dealing with hot liquids and a blender later. Just be aware. Splatters of hot sauce are absolutely non-human vertebrae! Avoid that disaster.

The Blitzed Base: How to Make Silky Sauce

This is how we cheat our way to a classic Butter Chicken Indian taste quickly.

1. First, get that chicken browned. Heat 2 Tbsp of ghee until shimmering. Sear the chicken pieces quickly until golden on all sides, removing them before they are fully cooked (around 155° F ( 68° C) internal temp).

   Set the chicken aside.

2. Melt 3 Tbsp of butter in the pot. Add your onions and cook them until they are properly soft about 5 minutes. Don’t let them burn!

3. Now, the magic step: spice blooming. Reduce the heat low. Stir in 3 Tbsp of tomato paste, 1.5 Tbsp Garam Masala, and the other spices.

   Stir that continuously for 2 minutes . This wakes up the flavor compounds. Seriously, this makes all the difference in a simple butter chicken recipe .

4. Pour in 1 cup of stock and the canned crushed tomatoes. Add 1 tsp of brown sugar. Bring it to a gentle bubble, then simmer for 10 minutes uncovered.

   The sauce will deepen in colour.

5. Take the pot off the heat. Use an immersion blender to blend the sauce until it is totally smooth. We are aiming for that restaurant quality, silky butter chicken sauce .

Finishing Touches: Cream and the Secret Herb

Return the creamy butter chicken base to the stove on low heat. Stir in the seared chicken. Simmer for 5 minutes until the chicken hits 165° F ( 74° C) .

Stir in 3/4 cup of heavy cream and the final 2 Tbsp of butter. Do not boil it now, or it might split!

Pro Tip: The Taste of Authenticity

Want the best butter chicken recipe ? You need Kasuri Methi (dried fenugreek leaves). It’s non-negotiable. Take 1 tsp of the leaves and crush them between your palms right over the pot.

That slight bitter, smoky aroma is the signature of authentic butter chicken with kasuri methi . It finishes the dish perfectly.

Now go enjoy your Murg Makhani 30-minute recipe !

Finishing Touches and Friendly Advice

Honestly, making this Simple Butter Chicken Recipe is only half the fun. Serving it up is the best bit! These are the little notes I keep in my kitchen diary about how to make it feel like a proper feast, even on a Monday.

Pimping Your Plate (Serving Suggestions)

I always grab my biggest serving platter, you know? It just makes the whole weeknight butter chicken dinner feel special.

Scatter some fresh coriander (or cilantro, depending on where you are!) and a tiny drizzle of cream over the top.

It makes the vibrant red sauce pop! If you want a proper better than takeout indian chicken curry , you need two things: fluffy rice and piping hot garlic naan.

Nothing else will do, seriously. That rich sauce just begs for mopping up. For drinks, skip the fizzy stuff. A chilled Mango Lassi cuts through the richness beautifully, making every mouthful amazing.

Keeping the Goodness Going (Storage Tips)

The sheer beauty of this Murg Makhani 30-minute recipe ? Leftovers are genuinely epic. In fact, some swear Indian food tastes better the next day.

(I totally agree!) Pop any leftover Quick Butter Chicken into an airtight container once cooled. It chills happily in the fridge for up to 3 days .

If you made a massive batch (which you should!), the base sauce freezes like an absolute dream. I’ve done it tons of times.

Just make sure to freeze the sauce before adding the final cream, if possible. If not, don't fret; just reheat it gently and stir in a tiny fresh splash of cream when serving.

Always reheat slowly on the hob until it’s piping hot all the way through.

Mix It Up, Mate! (Variations)

We love this dish as is, but sometimes we need options, right? I often get asked for dietary swaps. For a cracking veggie version, swap the chicken for paneer cheese or roasted cauliflower florets.

That still gives you a super creamy butter chicken experience! My sister, who is vegan, uses full fat coconut milk and plant butter, and it’s shockingly brilliant.

For those who want that authentic butter chicken with kasuri methi flavour but need less richness, reduce the final butter and cream by about 1/4 cup.

You'll still get that incredible velvety texture, especially if you followed the instructions on how to make silky butter chicken sauce .

Quick Health Chat (Nutrition Basics)

Okay, let's be totally real this is comfort food. It’s rich. It’s got butter (it’s in the name!). But compared to a lot of rushed meals, this Butter Chicken Indian dish is absolutely packed with lean protein.

And those vibrant tomatoes? They bring in good stuff like lycopene. Think of this as a hearty, satisfying meal that uses simple, whole ingredients.

It’s a feast you can feel good about.

You've successfully tackled the Quick & Creamy Butter Chicken: challenge. Get cooking, enjoy the process, and trust me you are going to love the results!

Frequently Asked Questions

How do you make this Quick & Creamy Butter Chicken so fast without sacrificing that proper Indian takeaway flavour?

The secret lies in skipping the traditional overnight yogurt marinade a step often used to tenderise chicken which we replace with a quick searing and a touch of lemon juice.

Crucially, we focus intensely on “blooming” the spices (Garam Masala, turmeric, etc.) with the tomato paste and butter for a solid two minutes. This process activates the flavour compounds instantly, ensuring you get maximum depth in minimal time. It's flavour first, faff later!

I don't have Kasuri Methi (Dried Fenugreek Leaves). Can I skip it or use a substitute?

While you certainly can skip it, you'll be missing the characteristic, slightly sweet, maple like aroma that defines authentic Butter Chicken, or Murg Makhani. It’s an absolute game changer!

If you absolutely can't source it, try adding a tiny pinch of dried oregano or a spoonful of finely chopped coriander at the end, but genuinely, pop to the shop it’s worth the trip for that authentic finish.

My sauce looks a bit grainy after simmering. What's the secret to achieving that silky, restaurant quality texture?

That velvety texture comes from the essential blending stage in Step 4. Whether you use an immersion blender (easy peasy, no extra washing up!) or a stand mixer, you must purée the sauce until every last chunk of onion and tomato is dissolved.

The final addition of heavy cream and that glorious knob of extra butter (the ‘Makhani’ bit) also helps emulsify the sauce, guaranteeing a luxurious, smooth consistency.

I'm batch cooking for the week. How long does Quick & Creamy Butter Chicken keep, and can I freeze the leftovers?

Absolutely! This dish is a brilliant meal prep option. Once cooled, store it in an airtight container in the fridge for up to 3 4 days. It also freezes well for up to three months. To reheat, thaw overnight and warm gently on the hob, stirring frequently.

Just be mindful not to boil it fiercely when reheating, as this can sometimes cause the cream to separate.

The recipe calls for a lot of butter and cream. Is there a way to make this dish slightly less heavy or dairy-free?

You can certainly lighten the load! For a less rich dish, swap the heavy cream for evaporated milk or a full fat Greek yogurt (stirred in only after removing the pot from the heat).

If going dairy-free, full fat coconut cream is a fantastic substitution for the heavy cream, offering similar body and sweetness without compromising the depth of flavour. You can also swap the butter for an equal measure of plant based butter or neutral oil.