Quick & Easy Homemade Butter Chicken

ByMadison Rae
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why make this recipe

Butter chicken is a beloved dish that brings the flavors of Indian cuisine into your kitchen with ease. This recipe is perfect for busy weeknights but still delivers that homemade charm. With tender chicken pieces cooked in a creamy, spiced sauce, it’s a meal the whole family will enjoy. Plus, it pairs wonderfully with naan bread or steamed rice. The best part? It comes together quickly, making it a go-to recipe for those who want comfort food without spending hours in the kitchen.

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 chicken with salt, garlic powder, paprika, curry powder, and Greek yogurt. Let it marinate for at least 30 minutes for better flavor.
  2. Cook the Chicken: Heat vegetable oil in a large skillet over medium heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken and set it aside.
  3. Prepare the Sauce Base: In the same skillet, melt 2 tablespoons of butter. Add minced garlic and diced onion, and sauté until the onions are translucent.
  4. Build the Sauce: Stir in tomato sauce, sugar, salt, and black pepper. Cook for about 5 minutes, allowing the sauce to thicken slightly.
  5. Season and Simmer: Add heavy cream, cayenne pepper (if using), garam masala, and curry powder to the sauce. Let it simmer for 10 minutes until it thickens to your liking.
  6. Finish with Butter: Stir in the remaining tablespoon of butter for a rich flavor. Add the cooked chicken back into the sauce and cook for another 2-3 minutes.
  7. Serve and Enjoy: Your butter chicken is ready to be served. Pair it with naan bread and steamed rice for a complete meal!

how to serve Quick & Easy Homemade Butter Chicken

Serve the butter chicken hot, garnished with freshly chopped parsley if desired. It goes wonderfully with naan bread for dipping and a side of steamed rice to soak up the delicious sauce. You can also serve it with a fresh salad or a side of yogurt for added freshness.

how to store Quick & Easy Homemade Butter Chicken

To store leftovers, let the butter chicken cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to three days. If you want to keep it longer, you can freeze it for up to three months. When reheating, ensure it’s heated through and re-add a splash of cream or water if it thickens too much.

tips to make Quick & Easy Homemade Butter Chicken

  • Use Fresh Ingredients: Fresh garlic and spices will elevate the flavor of your butter chicken.
  • Chicken Thighs vs. Breasts: Chicken thighs are more tender and juicy, but if you prefer chicken breasts, they will work too.
  • Adjust the Spice: If you or your family don’t like too much heat, feel free to skip the cayenne pepper or adjust the amounts of spices according to your taste.

variation

You can customize this butter chicken by adding vegetables like bell peppers or spinach for extra nutrition. Another tasty option is to swap the chicken for shrimp or tofu for a delightful twist.

FAQs

  1. Can I use chicken breast instead of thighs?
    Yes, you can use chicken breast if you prefer, but the thighs tend to be more tender and flavorful.

  2. Is this recipe spicy?
    The spiciness can be adjusted. The cayenne pepper is optional, so you can leave it out for a milder flavor.

  3. Can I make this recipe ahead of time?
    Absolutely! You can prepare the chicken and sauce in advance, and then combine and heat them up when you’re ready to serve. You can also make it a day before and let the flavors develop even more!

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Quick & Easy Homemade Butter Chicken

  • Author: admin
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Diet: Dairy
Print Recipe

Description

A comforting and flavorful butter chicken recipe perfect for weeknights, featuring tender chicken in a creamy spiced sauce.

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 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

Instructions

  1. In a bowl, mix chicken with salt, garlic powder, paprika, curry powder, and Greek yogurt. Let it marinate for at least 30 minutes for better flavor.
  2. Heat vegetable oil in a large skillet over medium heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken and set it aside.
  3. In the same skillet, melt 2 tablespoons of butter. Add minced garlic and diced onion, and sauté until the onions are translucent.
  4. Stir in tomato sauce, sugar, salt, and black pepper. Cook for about 5 minutes, allowing the sauce to thicken slightly.
  5. Add heavy cream, cayenne pepper (if using), garam masala, and curry powder to the sauce. Let it simmer for 10 minutes until it thickens to your liking.
  6. Stir in the remaining tablespoon of butter for a rich flavor. Add the cooked chicken back into the sauce and cook for another 2-3 minutes.
  7. Serve hot, garnished with freshly chopped parsley, alongside naan bread and steamed rice.

Notes

For a milder version, adjust the spices and omit the cayenne pepper. Fresh ingredients will enhance the dish’s flavor.

  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian

Nutrition

  • Serving Size: 1 serving
  • Calories: 400
  • Sugar: 6g
  • Sodium: 750mg
  • Fat: 24g
  • Saturated Fat: 12g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 25g
  • Cholesterol: 100mg

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

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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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