Quick & Easy Homemade Butter Chicken Recipe

If you’ve been craving rich, creamy, and flavorful comfort food, this Quick & Easy Homemade Butter Chicken hits all the right notes. Tender chicken thighs are marinated in aromatic spices and yogurt, then simmered in a luscious, velvety tomato cream sauce that’s perfectly spiced but never overwhelming.

Ideal for a cozy family dinner, a casual weeknight meal, or impressing friends, this recipe brings the flavors of Indian cuisine straight to your kitchen. Serve it with warm naan and fluffy steamed rice, and you’ll have a meal that feels indulgent yet effortless.

Why You’ll Love This Recipe

• Ready in just 45 minutes, including marinating time
• Rich, creamy sauce with perfectly spiced chicken
• Easy to customize spice level with cayenne or paprika
• Minimal ingredients for maximum flavor
• Perfect for serving with naan, rice, or both

Ingredients

For the Chicken & Marinade

• 1 ½ pounds skinless boneless chicken thighs, cut into bite-sized chunks – Juicy, tender protein that absorbs the spices
• 1 teaspoon salt – Enhances the flavor of the chicken
• 1 teaspoon garlic powder – Adds aromatic depth
• 1 teaspoon sweet paprika – Provides mild smoky sweetness
• ½ teaspoon curry powder – Adds warm, earthy flavor
• 1 tablespoon Greek yogurt – Tenderizes the chicken and helps spices adhere

For the Butter Chicken Sauce

• 3 tablespoons vegetable oil – For cooking the chicken
• 3 tablespoons butter (divided) – Adds richness and silky texture
• 6 garlic cloves, minced – Intensely aromatic
• 1 medium onion, diced – Adds sweetness and body
• 1 15-ounce can tomato sauce – Forms the tangy base of the sauce
• 1 teaspoon sugar – Balances acidity
• 1 teaspoon salt – Adjust to taste
• ½ teaspoon black pepper – Adds mild heat
• 2 cups heavy cream – Creates a creamy, velvety texture
• ½ teaspoon cayenne pepper (optional) – Adds a subtle kick
• 1 teaspoon garam masala – Infuses aromatic warmth
• ½ teaspoon curry powder – Reinforces the Indian spice profile
• ¼ cup freshly chopped parsley (optional) – Adds freshness for garnish

To Serve

• Naan bread
• Steamed rice

How to Make Quick & Easy Butter Chicken

Marinate the Chicken

In a medium bowl, combine chicken, salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix well to coat evenly. Let marinate for at least 15 minutes while preparing other ingredients.

Cook the Chicken

Heat 3 tablespoons of oil in a large skillet over medium-high heat. Add the marinated chicken and cook 8–10 minutes, stirring occasionally, until golden brown and cooked through. Remove chicken from the skillet and set aside, keeping the oil in the pan.

Prepare the Sauce Base

Reduce heat to medium and add 1 tablespoon butter. Scrape any browned bits from the pan to deglaze, adding a splash of water if needed. Sauté minced garlic and diced onion with a pinch of salt until translucent and fragrant.

Build the Sauce

Stir in tomato sauce and sugar, letting it simmer 2–3 minutes. Return chicken to the skillet and mix well. Pour in heavy cream, stirring until the sauce turns a rich orange hue.

Season and Simmer

Add cayenne pepper (if using), garam masala, curry powder, and black pepper. Simmer on low for 10 minutes to allow flavors to meld. Adjust salt and spices to taste.

Finish with Butter

Stir in the remaining 2 tablespoons of cold butter for a silky, luxurious finish. Sprinkle with freshly chopped parsley if desired.

Serve

Plate the butter chicken with warm naan and steamed rice. Serve immediately for the best flavor and texture.

Tips for Success

• For a thicker sauce, mix 1 tablespoon cornstarch with ⅓ cup water and add it to the sauce. Simmer for 5 minutes.
• Let chicken marinate to enhance tenderness and flavor.
• Use room-temperature heavy cream to prevent curdling.
• Adjust cayenne pepper and garam masala for your preferred spice level.

Equipment Needed

• Knife and cutting board
• Medium bowl for marinating
• Large skillet or sauté pan
• Measuring cups and spoons

Recipe Variations

• Chicken Breasts: Use chicken breasts instead of thighs; slightly adjust cooking time to avoid overcooking.
• Dairy-Free Version: Substitute coconut cream for heavy cream and vegan butter for butter.
• Extra Spicy: Increase cayenne pepper or add a dash of chili powder.
• Smoky Twist: Add smoked paprika for a deeper flavor profile.

Serving Suggestions

Serve with warm naan for dipping into the creamy sauce or over steamed basmati rice. Garnish with fresh parsley or cilantro, and a drizzle of cream for a restaurant-style presentation.

FAQs

Can I make this ahead of time?
Yes. Store cooked butter chicken in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.

Can I freeze butter chicken?
Yes, freeze in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.

Can I use pre-cooked chicken?
Yes, shredded leftover chicken can be added directly to the sauce. Reduce cooking time accordingly.

How spicy is this recipe?
Mild by default, but you can adjust cayenne pepper to taste for more heat.

What to serve with butter chicken?
Naan, steamed rice, or even cauliflower rice for a low-carb option.

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Final Thoughts

This Quick & Easy Homemade Butter Chicken is creamy, flavorful, and irresistibly comforting. It’s a perfect weeknight dinner that feels indulgent and restaurant-worthy without the fuss. With tender chicken, a velvety sauce, and warm naan or rice, it’s a meal the whole family will love—and one you’ll make again and again.