Butter Chicken

why make this recipe

Butter chicken is a beloved comfort dish — creamy, savory, and full of warming spices. This quick & easy homemade version delivers rich flavor without long marination or complicated steps, making it perfect for weeknights, small dinners, or when you want restaurant-style comfort at home.

introduction

This streamlined butter chicken balances tender, browned chicken pieces with a smooth tomato-cream sauce finished with butter and garam masala. It uses common pantry spices and a short marinating step with yogurt to keep the chicken juicy. Ready in about 30–40 minutes, it’s approachable for cooks of all levels.

how to make Quick & Easy Homemade Butter Chicken Recipe

1. Marinate: Toss chicken chunks with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Let sit 15–30 minutes (or up to 2 hours for more flavor).
2. Cook the chicken: Heat vegetable oil in a large skillet over medium-high heat. Brown the marinated chicken in batches until cooked through and slightly caramelized; remove and set aside.
3. Prepare the sauce base: In the same pan, melt 1 tablespoon butter and sauté minced garlic and diced onion until soft and translucent.
4. Build the sauce: Stir in tomato sauce, sugar, salt, black pepper, and the remaining curry powder. Bring to a gentle simmer, then stir in heavy cream and garam masala.
5. Season and simmer: Return the cooked chicken to the pan, coat with the sauce, and simmer 5–8 minutes to meld flavors and thicken slightly. Taste and adjust salt, sugar, or cayenne as needed.
6. Finish with butter: Stir in the remaining butter for a glossy, rich finish. Sprinkle with chopped parsley if using.
7. Serve and enjoy: Spoon over steamed rice and serve with warm naan.

Ingredients :

• 1 ½ pounds skinless (boneless chicken thighs, cut into bite-sized chunks)
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon sweet paprika
• ½ teaspoon curry powder
• 1 tablespoon Greek yogurt
• 3 tablespoons vegetable oil
• 3 tablespoons butter (divided)
• 6 garlic cloves (minced)
• 1 medium onion (diced)
• 1 15-ounce can tomato sauce
• 1 teaspoon sugar
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 2 cups heavy cream
• ½ teaspoon cayenne pepper (optional for heat)
• 1 teaspoon garam masala
• ½ teaspoon curry powder
• ¼ cup freshly chopped parsley (optional, for garnish)
• Naan bread
• Steamed rice

Directions :

• Marinate the Chicken: Combine chicken with salt, garlic powder, sweet paprika, ½ teaspoon curry powder, and Greek yogurt. Mix well and rest briefly.
• Cook the Chicken: Heat vegetable oil, sear chicken until golden and cooked through. Remove from pan.
• Prepare the Sauce Base: Melt 1 tablespoon butter, sauté minced garlic and diced onion until softened.
• Build the Sauce: Add tomato sauce, sugar, 1 teaspoon salt, black pepper, and the remaining ½ teaspoon curry powder; simmer. Stir in heavy cream and garam masala.
• Season and Simmer: Return chicken to sauce, simmer 5–8 minutes to thicken and let flavors marry. Add cayenne if you want heat.
• Finish with Butter: Stir in remaining butter for sheen and richness; garnish with chopped parsley.
• Serve and Enjoy: Plate with steamed rice and warm naan; spoon plenty of sauce over the chicken.

how to serve Quick & Easy Homemade Butter Chicken Recipe

Serve hot over steamed basmati rice or alongside warm naan to soak up the sauce. Offer a simple cucumber-yogurt raita or a green salad to cut richness. Garnish with chopped parsley or cilantro and a squeeze of lemon if desired.

how to store Quick & Easy Homemade Butter Chicken Recipe

• Refrigerator: Cool completely, store in an airtight container for up to 3–4 days. Reheat gently on the stovetop over low heat, adding a splash of cream or water if sauce is too thick.
• Freezer: Freeze in a sealed container for up to 2 months. Thaw overnight in the refrigerator before reheating. Cream-based sauces can separate if repeatedly frozen and reheated—stir well while reheating.

tips to make Quick & Easy Homemade Butter Chicken Recipe

• Use thighs for juicier results; breasts will work but can dry out if overcooked.
• Don’t overcrowd the pan when searing chicken — brown in batches for better caramelization.
• Taste and adjust seasoning toward the end; the tomato and cream can mellow spices.
• For a silky sauce, blend the cooked onion and tomato mixture before adding cream (optional).
• If you prefer less richness, swap half-and-half for heavy cream and simmer a bit longer to thicken.

variation (if any)

• Spicy: Increase cayenne and add a pinch of smoked paprika.
• Lighter: Substitute half-and-half or coconut milk for heavy cream for fewer calories or a dairy-free option (use coconut oil instead of butter).
• Vegetarian: Replace chicken with paneer or roasted cauliflower for a meat-free alternative.

FAQ

Q: Can I use chicken breast instead of thighs?
A: Yes — breasts cook faster and can dry out if overcooked. Slice into evenly sized pieces and watch cooking time closely.

Q: Can I make this ahead of time?
A: Yes. The flavors improve after a few hours in the fridge. Reheat gently and add a splash of cream or water if the sauce has thickened.

Q: How do I prevent the cream from curdling?
A: Keep heat moderate when adding cream and stir continuously. Simmer gently — avoid rolling boil.

Q: Can I reduce the butter?
A: Yes. Butter adds richness, but you can reduce it by half or finish with a teaspoon for flavor without as much fat.

Conclusion

For a fast, dependable weeknight version that still tastes indulgent, this Quick & Easy Homemade Butter Chicken Recipe is a great go-to. If you want another simple take on the dish with even shorter hands-on time, check out this Easy 20 Minute Butter Chicken on Gimme Delicious.