Quick Easy Homemade Butter Chicken Recipe

Quick Easy Homemade Butter Chicken Recipe Majas Recipe

There is a specific, intoxicating moment in the kitchen when the ginger garlic paste hits the hot ghee and the kitchen transforms. It is a sharp, punchy aroma that signals something special is coming.

This Quick Easy Homemade Butter Chicken Recipe Majas Recipe gives you a flavorful dinner ready in a flash, cutting through the long winded traditional methods without sacrificing that iconic, vibrant soul of the dish.

I used to think that achieving that signature orange glow required standing over a stove for three hours, stirring until my arm went numb. Then I tried this specific method. The first time the velvet sauce coated the back of my spoon, I knew I was done with the takeaway versions.

It is all about the sizzle of the pan and the fragrance of the fenugreek leaves dancing in the steam. You are going to love how this fills your home with warmth.

The Science of Silky Sauces

Acidic Denaturation: The lactic acid in the 0.5 cup Plain Greek Yogurt breaks down the tough protein fibers in the 1.5 lbs chicken breast, ensuring it stays juicy even during a over high heat sear.

The Emulsion Bridge: Cold butter added at the very end doesn't just melt, it emulsifies into the tomato base, creating a stable, velvety texture that won't separate or feel greasy.

Spice Volatility: Toasting the Kashmiri red chili powder and garam masala in fat (ghee) releases fat soluble flavor compounds that would otherwise remain trapped if added only to the liquid base.

If you are looking for a side that is just as fast, this pairs beautifully with a 30Minute Homemade Potato recipe if you want a fusion style comforting meal, though traditional naan is always a win.

Essential Components for Bold Flavor

Essential Elements for Your Pantry

• 1.5 lbs Chicken Breast: Cut into 1 inch pieces. Why this? Lean protein that cooks fast and absorbs the yogurt marinade beautifully.
  • Substitute: Extra firm tofu (pressed) for a plant based fusion.
• 0.5 cup Plain Greek Yogurt: Thick and tangy.
  • Substitute: Coconut cream with a squeeze of extra lemon.
• 1 tbsp Lemon juice: Cuts through the richness.
  • Substitute: Lime juice or a splash of apple cider vinegar.
• 1 tbsp Ginger garlic paste: The aromatic backbone.
  • Substitute: Finely minced fresh ginger and garlic in equal parts.
• 1 tsp Ground turmeric: Provides earthy depth and color.
  • Substitute: Saffron threads soaked in a tablespoon of milk.
• 1 tsp Kashmiri red chili powder: High color, mild heat.
  • Substitute: Half paprika and half cayenne pepper.
• 1 tsp Garam masala: The essential spice blend.
  • Substitute: A mix of cumin, coriander, and cinnamon.
• 2 tbsp Ghee: For that nutty, buttery base.
  • Substitute: Clarified butter or a high smoke point oil.
• 1 large Yellow onion: Finely grated for a seamless sauce.
  • Substitute: White onion or three large shallots.
• 1 cup Tomato purée (passata): Smooth and concentrated.
  • Substitute: Canned crushed tomatoes blended until completely smooth.
• 1 tbsp Sugar: Balances the tomato acidity.
  • Substitute: Honey or maple syrup.
• 1 tsp Salt: Enhances all the vibrant spices.
  • Substitute: Sea salt or pink Himalayan salt.
• 0.5 cup Heavy cream: For that signature makhani mouthfeel.
  • Substitute: Full fat coconut milk for a lighter, nutty note.
• 2 tbsp Unsalted butter: Must be cold from the fridge.
  • Substitute: Vegan butter sticks (cold).
• 1 tbsp Dried Fenugreek leaves: The "secret" restaurant smell.
  • Substitute: A pinch of ground mustard seed and celery salt.

Tools for a Seamless Cook

You don't need a professional kitchen to make Maja's recipes Butter Chicken, but a heavy bottomed skillet is your best friend here. A cast iron pan or a stainless steel sauté pan (like a 12 inch All Clad) helps distribute heat evenly so the onion doesn't burn while you are grating it.

A microplane or a fine grater is also essential for that yellow onion. We want the onion to basically melt into the ghee, creating a thick base without the chunky texture. If you have a small food processor, you can whiz the onion into a pulp instead.

step-by-step to Velvety Perfection

Marinating the Chicken for Maximum Flavor

Mix the 1.5 lbs chicken breast with the 0.5 cup Plain Greek Yogurt, lemon juice, ginger garlic paste, turmeric, Kashmiri chili powder, and garam masala. Let it sit for at least 15 minutes. Note: This creates a protective layer that keeps the meat succulent during searing.

Searing for a Smoky Finish

Heat 1 tbsp of ghee in your skillet until it begins to sizzle. Add the chicken in a single layer and cook for 5-6 minutes until the edges are charred and golden. Remove the chicken and set aside.

Note: Don't worry if it isn't cooked through yet; it will finish in the sauce.

Building the Aromatic Base

Add the remaining 1 tbsp of ghee to the same pan. Stir in the grated yellow onion and cook for 3-4 minutes until the moisture evaporates and the onion turns translucent.

Blooming the Spices

Add the 1 cup Tomato purée, sugar, and salt to the pan. Simmer for 5 minutes until the sauce darkens and slightly thickens. Note: This concentrates the sugars in the tomato for a deeper flavor.

Integrating the Silkiness

Return the chicken to the pan and pour in the 0.5 cup heavy cream. Stir gently and simmer for another 3-4 minutes until the sauce is bubbling and the chicken is tender.

Mastering the Final Emulsion

Turn off the heat. Stir in the 2 tbsp cold unsalted butter and the 1 tbsp dried fenugreek leaves. Stir until the butter disappears and the sauce takes on a glossy, velvety sheen.

Achieving the Professional Garnish

Crush the fenugreek leaves between your palms directly over the pan. This friction releases the oils and fills the room with that classic "Indian restaurant" aroma.

Chef's Tip: If you find the sauce is too thick, add a tablespoon of warm water or chicken stock at the very end to reach your desired consistency. Avoid cold water, as it can break the emulsion.

If you enjoy the creaminess of this sauce, you might also like the technique in my OnePan Creamy Tuscan recipe, which uses a similar dairy based thickening method.

Avoiding Grainy Sauce Traps

Why Your Sauce Curdled

If you add cold cream to a boiling sauce too quickly, or if the yogurt in the marinade is low-fat, the proteins can clump. This results in a grainy texture rather than a smooth one. Always use full fat dairy and lower the heat before adding the cream.

Balancing the Tang

Sometimes the tomato purée can be overly acidic. If your sauce tastes too sharp, add an extra teaspoon of sugar or a tiny pinch of baking soda to neutralize the acid.

Common Mistakes Checklist ✓ Grate the onion instead of chopping (prevents chunky sauce) ✓ Use cold butter for the final finish (essential for the emulsion) ✓ Don't skip the fenugreek (it provides the authentic aroma) ✓ Pat the chicken dry before marinating (prevents a watery

marinade) ✓ Use Kashmiri chili for the color (regular chili is often too spicy and dull)

Creative Twists for Every Palate

The Maja Pasta Fusion

This is a huge hit in my house. Instead of serving the butter chicken with rice, toss it with some al dente penne or rigatoni. The "Maja Pasta Recipe Butter Chicken" style is a multicultural win that combines Italian comfort with Indian spice.

The Low Calorie Swap

If you want to keep the "High protein butter chicken meal prep" vibe but lower the fat, swap the heavy cream for evaporated milk or a light coconut milk. You will lose some of the velvety mouthfeel, but the flavor remains vibrant.

Decision Shortcut

• If you want a smokier flavor, char the marinated chicken under a broiler for 8 minutes instead of pan searing.
• If you want it extra spicy, add a finely minced green serrano chili along with the ginger garlic paste.
• If you want a thicker sauce, simmer the tomato purée for an extra 5 minutes before adding the cream.

For those who love making their own blends from scratch, try using a custom Poultry Seasoning recipe as a base for the chicken before adding the specific Indian spices.

Adjusting Portions for Groups

Scaling Down (2 Servings)

When making a half batch, use a smaller 8 inch skillet. Keep the spices at about 60% of the original amount rather than a strict 50% to ensure the flavor doesn't get lost in the pan. Reduce the simmering time by about 2 minutes as the smaller volume heats up faster.

Scaling Up (8 Servings)

For a double batch, work in batches when searing the chicken. Overcrowding the pan will cause the meat to steam rather than sear, losing that vital golden crust. Increase the liquids (tomato and cream) by 1.9x rather than a full 2x to prevent the sauce from becoming too thin.

Busting Common Makhani Legends

Searing the chicken doesn't actually "lock in" the juices. The true secret to the tenderness in this Quick Easy Homemade Butter Chicken Recipe Majas Recipe is the yogurt marinade, which uses enzymatic action to soften the fibers.

The sear is purely for the Maillard reaction, which creates those complex, savory flavor molecules.

You also don't need a tandoor oven to get an authentic taste. While traditional recipes use clay ovens, the combination of ghee and over high heat pan searing provides enough char to satisfy the palate. The "Maja" way is all about efficiency without losing the soul of the dish.

Smart Storage for Busy Cooks

• Fridge: Store in an airtight glass container for up to 4 days. The flavors actually deepen overnight, making it a stellar lunch for the next day.
• Freezer: This freezes remarkably well for up to 3 months. However, the cream can sometimes separate upon thawing.
• Reheating: To fix a separated sauce after freezing, reheat it slowly on the stove and whisk in a splash of fresh cream or a knob of butter to bring the emulsion back together.
• Zero Waste: If you have leftover sauce but no chicken, use it as a base for "Maja Pasta" the next day or dip crusty sourdough bread into it for a quick snack.

Visual Flair for Your Table

Presentation is everything when you are serving a dish this vibrant. I love to save a tiny drizzle of the heavy cream to swirl over the top right before serving. It creates a beautiful contrast against the deep orange sauce.

Add a handful of fresh cilantro (coriander) for a pop of green. If you really want to impress, serve it in a hammered copper bowl or a simple white ceramic dish to let the colors of the Quick Easy Homemade Butter Chicken really shine.

The "shatter" of a fresh piece of garlic naan on the side provides the perfect textural contrast to the velvety sauce.