Quick & Easy Homemade Butter Chicken

ByMadison Rae
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SPREAD LOVE

Butter chicken is a rich and creamy dish that has gained popularity all over the world. Its delightful flavors and comforting texture make it a favorite at many tables. This quick and easy homemade version allows you to enjoy this classic Indian dish right in your own kitchen without spending hours slaving away.

Why Make This Recipe

Making butter chicken at home is not only simple but also a satisfying experience. You can control the ingredients, adjust the spices to your taste, and enjoy a flavorful meal. This recipe takes less than an hour, making it perfect for a weeknight dinner or a special occasion. Plus, the combination of tender chicken and a luscious sauce is sure to impress family and friends.

How to Make Quick & Easy Homemade Butter Chicken

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

  1. Marinate the Chicken: In a bowl, mix the chicken pieces with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Let it marinate for about 20 minutes to soak up the flavors.

  2. Cook the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set it aside.

  3. Prepare the Sauce Base: In the same skillet, melt 2 tablespoons of butter. Add the minced garlic and diced onion, and sauté until the onion becomes translucent.

  4. Build the Sauce: Pour in the tomato sauce, sugar, salt, and black pepper. Stir well, and let it simmer for about 5 minutes, allowing the flavors to blend.

  5. Season and Simmer: Add the heavy cream, cayenne pepper, garam masala, and additional curry powder. Return the cooked chicken to the skillet. Mix everything well, and simmer for another 10-15 minutes until the chicken is cooked through and the sauce has thickened.

  6. Finish with Butter: Stir in the remaining tablespoon of butter for extra richness. Taste and adjust seasoning if needed.

  7. Serve and Enjoy: Garnish with freshly chopped parsley if desired. Serve the butter chicken hot with naan bread or steamed rice for a complete meal.

How to Serve Quick & Easy Homemade Butter Chicken

Serve your butter chicken warm, accompanied by naan bread and steamed rice. The bread is perfect for scooping up the creamy sauce, while the rice will soak up all those delicious flavors. You can also add a side of cucumber salad or a simple green salad to balance the richness of the dish.

How to Store Quick & Easy Homemade Butter Chicken

To store leftovers, let the butter chicken cool completely. Transfer it to an airtight container and keep it in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. To reheat, simply warm it in a pan over low heat or microwave until heated through.

Tips to Make Quick & Easy Homemade Butter Chicken

  • For extra tenderness, use chicken thighs instead of breasts, as they stay juicier.
  • Adjust the level of heat by controlling the amount of cayenne pepper.
  • If you want thicker sauce, let it simmer longer without a lid.
  • For a dairy-free version, substitute coconut cream for heavy cream.

Variation

You can make butter chicken with different proteins like shrimp or tofu for a vegetarian option. Additionally, you can add vegetables like bell peppers or spinach for extra nutrition and color.

FAQs

1. Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but thighs usually provide a juicier result.

2. Is butter chicken spicy?
It can be made spicy depending on how much cayenne pepper you add. You can adjust the heat to your preference.

3. Can I make this recipe in advance?
Yes, you can prepare the butter chicken a day ahead and refrigerate it. It often tastes better the next day as the flavors meld together.

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Quick & Easy Homemade Butter Chicken

  • Author: admin
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Non-Vegetarian
Print Recipe

Description

A quick and easy recipe for rich and creamy butter chicken, perfect for weeknight dinners or special occasions.

Ingredients

Scale
  • 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 additional salt (adjust to taste)
  • ½ teaspoon black pepper
  • 2 cups heavy cream
  • ½ teaspoon cayenne pepper (optional)
  • 1 teaspoon garam masala
  • ½ teaspoon curry powder
  • ¼ cup freshly chopped parsley (optional, for garnish)
  • Naan bread, for serving
  • Steamed rice, for serving

Instructions

  1. In a bowl, mix the chicken pieces with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Let it marinate for about 20 minutes.
  2. Heat vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook until browned on all sides, about 5-7 minutes. Remove from skillet and set aside.
  3. In the same skillet, melt 2 tablespoons of butter. Add minced garlic and diced onion, and sauté until the onion becomes translucent.
  4. Add the tomato sauce, sugar, salt, and black pepper. Stir well, and let it simmer for about 5 minutes.
  5. Add heavy cream, cayenne pepper, garam masala, and additional curry powder. Return cooked chicken to the skillet and mix well. Simmer for another 10-15 minutes until chicken is cooked through and sauce thickens.
  6. Stir in the remaining tablespoon of butter for extra richness, taste, and adjust seasoning if needed.
  7. Garnish with freshly chopped parsley and serve hot with naan bread or steamed rice.

Notes

For extra tenderness, use chicken thighs instead of breasts. Adjust heat by controlling cayenne pepper. For a dairy-free version, substitute coconut cream for heavy cream.

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Cooking
  • Cuisine: Indian

Nutrition

  • Serving Size: 1 serving
  • Calories: 560
  • Sugar: 6g
  • Sodium: 600mg
  • Fat: 38g
  • Saturated Fat: 20g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Protein: 32g
  • Cholesterol: 130mg

Keywords: butter chicken, Indian recipe, creamy chicken, weeknight dinner

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Hi there—I’m Madison Rae, but everyone just calls me Maddy. I’m 38 years old, born and raised in Asheville, North Carolina, and these days I run a small but lively kitchen tucked in the heart of the Blue Ridge Mountains. My hands smell like garlic more often than not, and my happiest moments are when I’m elbow-deep in a pot of something simmering, rich, and a little unpredictable.

I didn’t grow up in a culinary family. My mom was a school librarian, and my dad fixed motorcycles. But there was always food around—big Sunday breakfasts, church potlucks, and neighbors dropping off casseroles “just because.” I learned early that food isn’t just nourishment—it’s connection, comfort, and sometimes, even courage. My first real foray into cooking came when I was twelve and decided to surprise my parents with shrimp and grits. The grits were lumpy, the shrimp rubbery, and I mistook cayenne for paprika, but they smiled and ate every bite. That night, something clicked—I could feed people, really feed them.

After college, I worked every job you can imagine—hostess, barista, pastry assistant, line cook—anything to stay close to the heat. I eventually studied at the Culinary Institute of America, but honestly, most of my learning happened shoulder-to-shoulder with folks who’d been cooking long before me, in diners, food trucks, and open-air barbecues. I’ve burnt things, over-salted plenty, and once accidentally lit a towel on fire during a catering gig (don’t ask). But each mistake made me better—and more humble.

These days, my cooking leans rustic with Southern roots, but I’m always pulling in new flavors. I’ve fallen in love with Korean gochujang, Moroccan preserved lemons, and the slow joy of making pasta by hand. I don’t believe in rules for the sake of rules—just respect for ingredients, patience, and a willingness to taste as you go.

I write my own recipes now, but more importantly, I try to make cooking feel doable. Whether you’ve got a pantry full of spices or just salt and pepper, there’s always something beautiful you can create. I want home cooks to know they don’t have to be perfect. Just curious. Just hungry. Just willing to try.

Thanks for stopping by my little corner of the culinary world. If you’re looking for hearty food, honest stories, and the occasional kitchen mishap, you’re in the right place. Let’s get cooking.

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