introduction
Quick & Easy Homemade Butter Chicken Recipe is a creamy, mildly spiced Indian-inspired favorite you can make on a weeknight without a long ingredient list. This version uses pantry staples and a short marination to build flavor fast. If you enjoy fuss-free chicken dinners, you might also like this easy one-pan chicken with buttered noodles for another simple comfort-meal option.
why make this recipe
- Fast: The short yogurt marinade and a quick skillet sauce let you get dinner on the table in about 30–40 minutes.
- Crowd-pleasing: Rich, creamy sauce with familiar tomato and butter notes appeals to kids and adults alike.
- Flexible: Use thighs, breasts, or leftover cooked chicken; serve with rice, naan, or even buttered noodles.
- Minimal equipment: Two pans and common pantry spices are all you need.
how to make Quick & Easy Homemade Butter Chicken Recipe
This recipe is built in three stages: marinate the chicken briefly, simmer a creamy tomato sauce, and brown the chicken separately before combining. Marinating with yogurt and spices tenderizes and seasons the meat quickly. Cooking the sauce while the chicken browns saves time. Finish by folding the chicken into the sauce with a bit more butter and a short simmer so everything melds together.
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, for serving
- Steamed rice, for serving
Directions :
- In a bowl, combine the chicken with 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon sweet paprika, ½ teaspoon curry powder, and 1 tablespoon Greek yogurt. Mix well, cover, and refrigerate for at least 15 minutes to let the flavors penetrate.
- In a large skillet over medium heat, warm 3 tablespoons vegetable oil and 1 tablespoon of butter. Add the minced garlic and diced onion and sauté until fragrant and soft, about 4–5 minutes.
- Stir in the 15-ounce can of tomato sauce, 1 teaspoon sugar, 1 teaspoon salt (adjust to taste), ½ teaspoon black pepper, 2 cups heavy cream, ½ teaspoon cayenne pepper (if using), 1 teaspoon garam masala, and ½ teaspoon curry powder. Bring to a gentle simmer and let cook for 3–4 minutes to meld the flavors.
- In a separate pan over medium-high heat, cook the marinated chicken in batches until browned and cooked through, about 6–8 minutes depending on chunk size. Do not overcrowd the pan so pieces get good color.
- Add the cooked chicken to the sauce, stir in the remaining 2 tablespoons of butter, and simmer everything together for 3–5 minutes until the chicken is coated and the sauce is slightly thickened.
- Taste and adjust seasoning (salt, sugar, or cayenne) as needed. Garnish with ¼ cup freshly chopped parsley if desired and serve hot with warmed naan bread and steamed rice.
how to serve Quick & Easy Homemade Butter Chicken Recipe
Serve the butter chicken over steamed basmati rice or with warm naan to soak up the rich sauce. Accompaniments like cucumber raita, a simple chopped salad, or lightly sautéed greens add freshness. For a restaurant-style spread, offer lemon wedges and extra chopped cilantro or parsley.
how to store Quick & Easy Homemade Butter Chicken Recipe
- Refrigerator: Cool completely, transfer to an airtight container, and refrigerate for up to 3–4 days. Reheat gently on the stove over low heat, adding a splash of cream or water to loosen the sauce.
- Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating. Note: cream-based sauces can separate slightly after freezing; stir gently while reheating to reintegrate.
tips to make Quick & Easy Homemade Butter Chicken Recipe
- Use thighs for juicier results; breasts work but can be drier—cut into uniform pieces for even cooking.
- Don’t skip browning the chicken; those browned bits deepen the flavor.
- Adjust creaminess by using half-and-half or milk for a lighter sauce, though texture and richness will change.
- If you prefer a smoother sauce, blend the tomato-onion base before adding the cream.
- Taste and tweak seasoning at the end—tomato sauces often need a touch more sugar or salt to balance acidity.
variation (if any)
- Nutty richness: Blend 2–4 tablespoons of soaked cashews into a paste and add with the cream for a velvety, slightly sweet variation.
- Spicier: Increase cayenne or add ½ teaspoon crushed red pepper for more heat, or include more garam masala.
- Vegetarian option: Substitute cooked paneer or roasted cauliflower for chicken and follow the same steps.
- Tomato texture: Use half crushed tomatoes and half tomato sauce for more body in the sauce.
FAQ
Q: Can I make this dairy-free?
A: Yes—swap heavy cream for full-fat coconut milk and use a dairy-free butter or oil in place of butter. Flavor will lean slightly coconut-forward.
Q: How long should I marinate the chicken?
A: The recipe works with a quick 15–30 minute marination, but you can marinate up to 4 hours for deeper flavor.
Q: Can I prepare the sauce ahead of time?
A: Yes—the sauce reheats well. Store separately from the chicken if possible and combine when reheating to preserve texture.
Conclusion
If you want another simple take on buttery, comforting chicken, check out this Easy 20 Minute Butter Chicken recipe for a slightly different quick-method approach and additional tips.
Butter Chicken
Ingredients
Method
- In a bowl, combine the chicken with 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon sweet paprika, ½ teaspoon curry powder, and 1 tablespoon Greek yogurt. Mix well, cover, and refrigerate for at least 15 minutes.
- In a large skillet over medium heat, warm 3 tablespoons vegetable oil and 1 tablespoon of butter. Add the minced garlic and diced onion and sauté until fragrant and soft, about 4–5 minutes.
- Stir in the tomato sauce, 1 teaspoon sugar, 1 teaspoon salt, ½ teaspoon black pepper, 2 cups heavy cream, cayenne pepper (if using), 1 teaspoon garam masala, and ½ teaspoon curry powder. Bring to a gentle simmer and let cook for 3–4 minutes to meld the flavors.
- In a separate pan over medium-high heat, cook the marinated chicken in batches until browned and cooked through, about 6–8 minutes depending on chunk size.
- Do not overcrowd the pan so pieces get good color.
- Add the cooked chicken to the sauce, stir in the remaining 2 tablespoons of butter, and simmer everything together for 3–5 minutes until the chicken is coated and the sauce is slightly thickened.
- Taste and adjust seasoning (salt, sugar, or cayenne) as needed. Garnish with freshly chopped parsley if desired and serve hot with warmed naan bread and steamed rice.
