Quick Easy Homemade Butter Chicken with Basmati

Quick Easy Homemade Butter Chicken Recipe Majas Recipe with Basmati Rice

The air in my kitchen usually tells a story before the timer ever dings. When I’m making this dish, it’s a story of blooming cardamom and the sharp, bright sizzle of ginger hitting a hot pan of ghee.

I remember the first time I tried Maja's recipes - I was exhausted after a long day, skeptical that a curry could actually be "quick" without tasting like it came from a jar. But the moment that cold butter melted into the tomato sauce, turning it from a vibrant red to a sunset orange, I knew I’d found something special.

This is the quick, easy, homemade butter chicken recipe with basmati rice you've been craving. We aren't just making dinner; we're creating a bowl of pure comfort that feels like it’s been simmering for hours, even though it’s only been thirty minutes.

The contrast here is what makes it sing - the charred, smoky edges of the chicken breast meet a sauce so velvety it coats the back of your spoon like silk.

You’ll find that Maja's recipes Butter Chicken isn't about cutting corners on flavor; it’s about smart techniques that respect the tradition of the dish while honoring your busy schedule.

We use over high heat searing to lock in moisture and a specific rice to water ratio that ensures every grain of Basmati stands tall and fluffy. Right then, let’s get the pans ready because this aroma is something you need to experience firsthand.

The Science of the Velvety Sauce

Cold Butter Emulsification: Adding chilled butter at the very end creates a stable emulsion between the fat and the tomato acid, resulting in a glossy, thick texture that doesn't separate. This technique prevents the sauce from feeling greasy and instead gives it that signature mouthfeel.

Acid Dairy Balance: The lactic acid in Greek yogurt tenderizes the chicken fibers through gentle protein denaturation, while the lemon juice brightens the heavy fats in the ghee and cream. This chemical interplay ensures the bold flavors don't become heavy or muted on the palate.

Spicy

Smoked paprika and fresh grated ginger

Sweet

A hint of honey to cut the tomato acidity

Tangy

Plain Greek yogurt and fresh lemon juice

Rich

Ghee, light cream, and cold cubed butter

Important Decision Chart for Success

While this dish is significantly faster than a traditional slow simmered curry, it doesn't lose that soul satisfying depth. If you find yourself in the mood for something with a different flavor profile, you might enjoy comparing this to a Chicken Bryan recipe, which also uses a buttery sauce but leans into Mediterranean lemon and basil notes.

Ingredient Deep Dive and Analysis

Pantry Essentials and Smart Swaps

• 680g chicken breast: Cut into 1 inch cubes. Why this? Breast meat cooks quickly and stays juicy when marinated in yogurt.
  • Substitute: Boneless chicken thighs for a richer, more forgiving meat.
• 120g plain Greek yogurt: For the marinade. Why this? Its thickness helps the spices adhere to the chicken.
  • Substitute: Sour cream or full fat coconut milk (for a dairy-free start).
• 15ml lemon juice: Freshly squeezed. Why this? The acid breaks down tough proteins almost instantly.
  • Substitute: Lime juice or a teaspoon of apple cider vinegar.
• 5ml turmeric powder: For earthy depth and color.
  • Substitute: Saffron threads soaked in a tablespoon of warm milk.
• 5ml smoked paprika: Adds a "tandoori" charred flavor.
  • Substitute: Regular paprika with a drop of liquid smoke.
• 30ml ghee: Traditional clarified butter. Why this? It carries the spice flavor better than neutral oils.
  • Substitute: Salted butter or avocado oil.
• 1 large yellow onion: Grated finely. Why this? Grating allows the onion to melt into the sauce texture.
  • Substitute: 150g finely minced shallots.
• 3 cloves garlic & 15ml grated ginger: The aromatic duo.
  • Substitute: Garlic ginger paste (30ml).
• 360ml tomato puree: The sauce base.
  • Substitute: Finely crushed canned tomatoes (passata).
• 15ml garam masala & 5ml cumin: The primary spice profile.
  • Substitute: A mild curry powder blend.
• 120ml light cream: For the finishing touch.
  • Substitute: Full fat coconut milk for a nutty undertone.
• 30g unsalted butter: Must be cold and cubed. Why this? This is the "mounting" technique for a professional shine.
• 5ml honey: To balance the acidity.
• 300g Basmati rice: Extra long grain.
• 530ml water: For the rice.
• 2 green cardamom pods: Cracked to release oils.
• 2.5g sea salt: To season throughout.

Necessary Tools for Best Results

You don't need a professional kitchen, but a heavy bottomed skillet (like a Lodge cast iron or a Le Creuset braiser) is vital. It retains heat much better, allowing the chicken to sear rather than steam.

You'll also need a fine grater for the ginger and onion this is the trick to a smooth sauce without using a blender. Finally, a pot with a tight fitting lid is essential for the Basmati rice to ensure the steam doesn't escape.

Executing the Hearty Family Meal

1. Marinate the chicken. Mix the 680g chicken cubes with 120g yogurt, 15ml lemon juice, turmeric, and smoked paprika. Note: Let it sit for at least 10 minutes while you prep the other ingredients.
2. Rinse the Basmati. Wash 300g rice until the water runs clear until the starch is removed.
3. Start the rice. Combine rice, 530ml water, cardamom pods, and a pinch of salt in a pot; bring to a boil, then simmer covered for 15 minutes until all liquid is absorbed.
4. Sear the chicken. Heat 15ml of ghee in a large pan and brown the chicken in batches until a golden crust forms. Note: Don't cook it all the way through yet.
5. Sauté aromatics. Remove chicken, add the remaining 15ml ghee, and sauté the grated onion, garlic, and ginger for 3 minutes until fragrant and softened.
6. Build the sauce. Pour in 360ml tomato puree, garam masala, cumin, and honey; simmer for 5 minutes until the sauce darkens slightly.
7. Combine and simmer. Return the chicken to the pan and stir in the 120ml light cream until the sauce turns a rich orange.
8. The butter finish. Turn off the heat and stir in the 30g cold cubed butter until the sauce looks glossy and thick.
9. Rest the rice. Let the rice sit covered for 5 minutes after cooking, then fluff with a fork until the grains separate easily.
10. Garnish and serve. Spoon the butter chicken over the hot rice and top with fresh cilantro if you have it.

Troubleshooting Common Kitchen Problems

Why Your Sauce is Grainy

If the sauce feels textured rather than smooth, the onion or garlic might not have been grated finely enough, or the yogurt may have curdled. Using room temperature yogurt and ensuring the tomato base isn't boiling too violently before adding the cream helps prevent this.

Why Your Rice is Mushy

Mushy rice usually comes from too much water or over stirring. The 1:1.75 ratio used here (roughly) is designed for extra long grain Basmati to keep the grains distinct. Never stir the rice while it’s simmering; let the steam do the work.

Common Mistakes Checklist ✓ Pat the chicken dry before marinating if it seems excessively wet. ✓ Don't skip rinsing the rice; this prevents the grains from sticking together. ✓ Use cold butter at the end; warm butter will just melt into oil and won't emulsify.

✓ Allow the spices to bloom in the ghee for at least 30 seconds before adding liquids. ✓ Let the chicken rest in the sauce for a few minutes before serving to absorb flavor.

Scaling Your Butter Chicken

If you are cooking for a larger crowd, doubling this recipe is straightforward. For the chicken and sauce, you can simply 2x the ingredients, but I recommend working in batches when searing the chicken to avoid overcrowding the pan.

If the pan is too full, the chicken will steam and turn gray rather than getting that beautiful golden char.

For the rice, when doubling to 600g, use 1 liter of water rather than a strict double to account for less evaporation in a larger pot. If you are scaling down for a solo dinner, use a smaller pan to ensure the sauce doesn't evaporate too quickly.

Reducing the cooking time by about 20% for smaller portions will keep the chicken tender.

Comparison of Fast and Classic

This Homemade Butter Chicken recipe focuses on immediate gratification without sacrificing the "soul" of the dish.

Creative Flavor Variations and Twists

One common myth is that you must use a tandoor oven to get "real" flavor. While a tandoor adds incredible smoke, we mimic this using smoked paprika and over high heat searing in ghee. Another misconception is that more cream equals a better sauce.

In reality, too much cream mutes the spices; it’s the butter emulsification at the end that provides the luxury, not just the volume of dairy.

The Plant Based Swap

You can easily swap the chicken for roasted cauliflower florets or firm tofu. If using tofu, press it well to remove moisture before searing. For a vegan version, use coconut cream and a high-quality vegan butter substitute for the final finish.

The Low Carb Alternative

If you want to skip the Basmati rice, this sauce is incredible over steamed cauliflower rice or even sautéed spinach. The richness of the makhani sauce means you won't even miss the starch.

Guidelines for Storage and Waste

Storage: This curry actually tastes better the next day as the spices continue to meld. Store it in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water or milk to loosen the sauce, as the butter and cream will thicken significantly when cold.

Freezing: You can freeze the butter chicken (without the rice) for up to 2 months. Thaw it overnight in the fridge before reheating gently on the stovetop. I don't recommend freezing the cooked rice as the texture often becomes grainy upon thawing.

Zero Waste: If you have leftover sauce but no chicken, use it as a base for poached eggs the next morning (a sort of "Butter Chicken Shakshuka"). Onion and ginger peels can be saved in a freezer bag to make a quick vegetable scrap stock later.

Bold Ideas for Meal Service

To make this a truly satisfying family meal, serve it family style in a large warm bowl in the center of the table. I love to put out small bowls of toppings: fresh chopped cilantro, thin slivers of ginger, and maybe some toasted almond flakes for a bit of "shatter" in every bite.

If you have an extra five minutes, char some store-bought naan over an open flame on your stove. It adds a smoky aroma that perfectly complements the Kung Pao Chicken recipe style of quick heat cooking. This dish isn't just about the food; it's about the way the family gathers around the table, drawn in by that unmistakable, hearty scent of homemade comfort. It’s bold, it’s inviting, and honestly, it’s the kind of meal that makes everyone forget about their phones for a while. Enjoy!