The Ultimate Guide to Making Butter Chicken with Premade Sauce – Quick & Delicious!

Hey there, foodies! Today I’m super excited to share with you my favorite way to make restaurant-quality butter chicken at home using premade sauce. If you’re anything like me, you probably crave those rich, creamy Indian flavors but don’t always have the time (or patience!) to make everything from scratch. That’s why I’ve perfected this shortcut method that’ll have you enjoying amazing butter chicken in no time!

Why Premade Sauce Can Be Your Best Friend

Let’s be honest for a second before we get to the recipe. It takes time, lots of spices, and a lot of know-how to make real butter chicken sauce from scratch. I love the traditional way of doing things, but sometimes we just want those great flavors without having to spend hours in the kitchen. Now you can use ready-made sauce, which is very helpful on busy weeknights when you want something tasty but don’t have time to cook.

What You’ll Need

Let’s gather our ingredients first:

For the chicken:

• 2 lbs boneless chicken (breasts or thighs)
• 1/2 cup plain yogurt
• 1 teaspoon ginger paste
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin powder
• Salt to taste

For cooking:

• 2 tablespoons butter
• 1 tablespoon vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup premade butter chicken sauce
• Fresh coriander leaves for garnish

Step-by-Step Instructions

Preparing the Chicken

1. Cut and Trim the Chicken First, we need to get our chicken ready. Cut your boneless chicken into bite-sized pieces about 1-inch cubes. If you use chicken breasts, you may want to cut off any extra fat. Some people spend a lot of time getting rid of all the fat, but I think a little fat makes food taste better! Just cut off the parts that are obviously fatty or veiny.

2. Marinate: In a bowl, combine the chicken pieces with yogurt, ginger paste, garam masala, turmeric powder, chili powder, cumin powder, and salt. Mix everything together really well so each piece of chicken is coated. Let this sit for at least 30 minutes, but if you’ve got time, longer is better! I sometimes prep this in the morning for evening cooking.

Pro tip Marination is CRUCIAL! This step is what helps infuse the chicken with flavor and makes it super tender, Don’t skip it or rush it if possible!

Cooking Method

Now here’s where people get confused. Should you fry the chicken? Boil it? After trying various methods I’ve found what works best

Method 1: The Quick Sauté (My Favorite)

1. Heat the butter and vegetable oil in a large skillet over medium-high heat.
2. Add the chopped onion and cook until it becomes translucent (about 3-4 minutes).
3. Add the minced garlic and cook for another minute until fragrant.
4. Add the marinated chicken to the skillet. Make sure not to crowd the pan – if necessary, cook in batches! You want to brown the chicken, not steam it.
5. Cook the chicken until it’s browned on all sides but not necessarily cooked through completely (about 5-7 minutes).
6. Pour in the premade butter chicken sauce, stir well to coat the chicken.
7. Reduce the heat to low, cover the skillet, and let it simmer for about 15-20 minutes until the chicken is fully cooked and tender.

Method 2: The Gentle Simmer

If you prefer softer, more tender chicken pieces:

1. After sautéing the onions and garlic, add the marinated chicken to the pan and just lightly sear it for 2-3 minutes.
2. Add the premade sauce, cover, and simmer on medium-low heat for about 30-40 minutes.

This gives you super tender chicken that almost falls apart in your mouth!

Common Mistakes to Avoid

Let me share some things I’ve learned the hard way:

1. Do not boil the chicken in water first! I saw this question on a forum, and trust me, it is a HUGE mistake to boil the chicken and then drain the water. You’ll be pouring all the flavor down the drain!.

2. Don’t overcrowd the pan when browning chicken. If you add too much chicken at once, it will steam instead of brown because it will lose water. Cook in batches if needed.

3. Don’t crank the heat too high. Medium to medium-high is perfect for browning without burning the spices, which can get bitter.

4. Don’t skip the marination. This is what makes the difference between “meh” and “wow!”

5. Don’t toss the pan drippings. All those browned bits and oils from cooking the chicken? That’s flavor gold! Make sure it all goes into your final dish.

Why Is My Butter Chicken Tasteless? Troubleshooting Tips

If your butter chicken comes out bland, here are some likely culprits:

1. Insufficient Marination

The chicken needs time to absorb all those wonderful spices. If you rush this step, your chicken will be bland no matter how good your sauce is. Aim for at least 30 minutes, but longer is better!

2. Low-Quality Premade Sauce

Not all premade sauces are created equal! Some brands are fantastic, while others… not so much. It’s worth spending a bit more for a quality sauce. Look for ones with natural ingredients and avoid those with tons of preservatives and artificial flavors.

3. Inadequate Seasoning

Even with a premade sauce, you might need to adjust the seasoning. Don’t be afraid to add a bit more garam masala, a pinch of salt, or a dash of chili powder if needed. Taste as you go!

4. Not Enough Simmering Time

Flavors need time to meld together. If you rush the simmering stage, your dish won’t develop that rich, complex flavor that makes butter chicken so amazing.

Chicken Breast vs. Thighs – Which is Better?

This is a debate among butter chicken enthusiasts! Here’s my take:

Chicken Breasts:

• Leaner and healthier
• Takes less time to cook
• Can dry out more easily
• Has a milder flavor

Chicken Thighs:

• More fat = more flavor and moisture
• More forgiving if slightly overcooked
• Typically more tender in the final dish
• Closer to what restaurants usually use

Personally, I prefer thighs for butter chicken because they stay juicy and tender. But if you’re watching your fat intake or just prefer white meat, breasts work well too – just be careful not to overcook them!

The Ultimate Guide to Perfect Butter Chicken Combos

Butter chicken is delicious on its own, but pairing it with the right sides takes it to the next level:

1. Butter Chicken with Jeera Rice

Jeera Rice (cumin rice) is fragrant basmati rice cooked with cumin seeds. The subtle flavor of the rice perfectly balances the rich, creamy butter chicken sauce. The rice soaks up the sauce beautifully, making each bite a perfect blend of flavors.

Quick Jeera Rice Recipe:

• 1 cup basmati rice, rinsed and soaked for 20 minutes
• 1 tablespoon ghee or oil
• 1 teaspoon cumin seeds
• 1 3/4 cups water
• Salt to taste

Heat ghee, add cumin seeds until they sizzle, add drained rice and stir for 1-2 minutes. Add water and salt, bring to a boil, then cover and simmer on low for 15 minutes. Let it rest for 5 minutes before fluffing with a fork.

2. Butter Chicken with Naan Bread

Nothing beats tearing off a piece of warm, fluffy naan bread and using it to scoop up that delicious butter chicken sauce! If you don’t have time to make naan from scratch, store-bought naan warmed in the oven or toaster works great too.

3. Butter Chicken with Raita

Raita is a yogurt-based side dish that helps balance the spiciness of butter chicken. Its cooling effect complements the warm spices perfectly. Simply mix plain yogurt with grated cucumber, a pinch of cumin, salt, and chopped mint or cilantro.

Is Butter Chicken Sauce the Same as Curry?

A lot of people ask this question, so let’s clear it up:

While butter chicken sauce is technically a type of curry sauce, it has some distinct characteristics that set it apart from other curry sauces:

1. Creaminess Factor

Butter chicken sauce is incredibly rich and creamy due to the addition of butter, cream, and yogurt. Many other curry sauces use coconut milk or are tomato-based without the dairy component.

2. Spice Level

Butter chicken is generally milder compared to many other curries. It’s known for being flavorful rather than spicy hot, making it a great entry point for people new to Indian cuisine.

3. Flavor Profile

Butter chicken has a distinct slightly sweet taste from the butter and cream, balanced with tangy tomato and aromatic spices. It’s less intense than many other curries, with a smoother, more mellow flavor profile.

My Personal Tips for Next-Level Butter Chicken

After making this dish countless times, I’ve discovered some tricks that really elevate the final result:

1. Add a little extra butter at the end. Just before serving, stir in a tablespoon of cold butter for added richness and a beautiful glossy finish.

2. Sprinkle with kasuri methi (dried fenugreek leaves). If you can find this in an Indian grocery store, adding a teaspoon of crushed kasuri methi in the last few minutes of cooking adds an authentic restaurant flavor that’s hard to describe but absolutely delicious!

3. Try the tandoori method. For an extra level of flavor, marinate your chicken with tandoori spices and yogurt, then grill or bake it until it’s almost cooked before adding it to the sauce. This mimics the traditional method where butter chicken was originally created to use up leftover tandoori chicken!

4. Add ground cashews. For an ultra-rich sauce, add a couple tablespoons of very finely ground cashews that have been lightly sautéed. This traditional technique thickens the sauce and adds amazing depth.

5. Let it rest. Like many curries, butter chicken often tastes even better the next day after the flavors have had time to meld. If you can, make it ahead and reheat gently before serving.

Healthy-ish Adaptations

Craving butter chicken but watching your calories? Try these tweaks:

• Use chicken breasts instead of thighs
• Substitute half the heavy cream with Greek yogurt
• Use ghee instead of butter (you’ll use less)
• Add extra vegetables like peas, bell peppers, or spinach for more nutrition
• Serve with cauliflower rice instead of regular rice

Storing and Reheating

Butter chicken stores beautifully and often tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water if the sauce has thickened too much.

You can also freeze butter chicken for up to 3 months. I like to portion it into individual servings for easy weeknight dinners!

Final Thoughts

Making butter chicken with premade sauce doesn’t mean compromising on flavor. With the right techniques and a few chef tricks, you can create a dish that tastes like it came from your favorite Indian restaurant!

Happy cooking!

P.S. What’s your favorite way to enjoy butter chicken? With naan, rice, or something else entirely? I’d love to hear your thoughts!