Quick & Easy Homemade Butter Chicken Recipe

Butter chicken is a beloved dish that beautifully marries tender chicken with a rich, creamy sauce that bursts with flavor. Its origins in Indian cuisine make it a perfect candidate for family dinners, weeknight meals, or special occasions when you want to impress your guests without spending hours in the kitchen. This quick and easy version ensures you get to enjoy all the deliciousness with minimal fuss, making it a staple in every home cook’s repertoire.

What truly makes this dish special is the balance of spices that create a warm, inviting aroma, turning any meal into a celebration. Whether you serve it with warm naan or fluffy steamed rice, readers will love the comforting hug this recipe provides, making every bite feel like a special treat.

This is what the finished dish looks like when perfectly baked.

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

This shows the ingredients you’ll need for a delightful butter chicken.

Directions

1. In a bowl, combine the chicken pieces with salt, garlic powder, paprika, curry powder, and Greek yogurt. Cover and refrigerate for at least 15 minutes to allow the flavors to meld.

2. In a large skillet, heat the vegetable oil and 1 tablespoon of butter over medium heat. Add the minced garlic and diced onion, sautéing until fragrant and the onions are translucent.

3. Pour in the tomato sauce, sugar, salt, black pepper, heavy cream, cayenne pepper (if using), garam masala, and an additional ½ teaspoon of curry powder. Stir well and let the sauce simmer for a few minutes to thicken slightly.

4. Meanwhile, in another pan, cook the marinated chicken over medium-high heat until browned and cooked through, about 6-8 minutes.

5. Once the chicken is cooked, add it to the sauce and stir in the remaining 2 tablespoons of butter. Allow the dish to simmer for a few more minutes so the flavors can combine.

6. Garnish with freshly chopped parsley before serving hot with naan bread and steamed rice.

Tips & Variations

• Ingredient substitutions: You can use chicken breast instead of thighs for a leaner option. Greek yogurt can be replaced with sour cream for a different tangy flavor.
• Optional variations: Feel free to add vegetables like peas or spinach for extra nutrition and color.
• Storage or reheating tips: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat, adding a splash of water if the sauce thickens too much.

Recipe Information

• Prep time: 15 minutes (plus marination time)
• Cook time: 30 minutes
• Total time: 45 minutes
• Servings: 4-6
• Difficulty level: Easy

Butter Chicken

700kcal

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Prep 15 minutes mins

Cook 30 minutes mins

Total 45 minutes mins

A quick and easy version of the classic butter chicken that combines tender chicken with a rich, creamy sauce, perfect for family dinners and special occasions.

Servings 6 servings

Course Dinner, Main Course

Cuisine Indian

Ingredients

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For the Chicken Marinade

• ▢ 1.5 pounds skinless boneless chicken thighs, cut into bite-sized chunks
• ▢ 1 teaspoon salt Adjust to taste
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon sweet paprika
• ▢ 0.5 teaspoon curry powder
• ▢ 1 tablespoon Greek yogurt Can be substituted with sour cream

For the Sauce

• ▢ 3 tablespoons vegetable oil
• ▢ 3 tablespoons butter, divided Use 1 tablespoon for sautéing and 2 tablespoons for finishing
• ▢ 6 cloves garlic, minced
• ▢ 1 15-ounce can tomato sauce
• ▢ 1 teaspoon sugar
• ▢ 0.5 teaspoon black pepper
• ▢ 2 cups heavy cream
• ▢ 0.5 teaspoon cayenne pepper (optional) For added heat
• ▢ 1 teaspoon garam masala
• ▢ 0.5 teaspoon curry powder Additional for flavor
• ▢ 0.25 cup freshly chopped parsley (optional, for garnish)

To Serve

Method

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Marinate the Chicken

1. In a bowl, combine the chicken pieces with salt, garlic powder, paprika, curry powder, and Greek yogurt. Cover and refrigerate for at least 15 minutes to allow the flavors to meld.

Prepare the Sauce

1. In a large skillet, heat the vegetable oil and 1 tablespoon of butter over medium heat. Add the minced garlic and diced onion, sautéing until fragrant and the onions are translucent.
2. Pour in the tomato sauce, sugar, salt, black pepper, heavy cream, cayenne pepper (if using), garam masala, and an additional ½ teaspoon of curry powder. Stir well and let the sauce simmer for a few minutes to thicken slightly.

Cook the Chicken

1. Meanwhile, in another pan, cook the marinated chicken over medium-high heat until browned and cooked through, about 6-8 minutes.
2. Once the chicken is cooked, add it to the sauce and stir in the remaining 2 tablespoons of butter. Allow the dish to simmer for a few more minutes so the flavors can combine.
3. Garnish with freshly chopped parsley before serving hot with naan bread and steamed rice.

Nutrition

Serving1gCalories700kcalCarbohydrates20gProtein40gFat50gSaturated Fat30gSodium800mgFiber2gSugar6g

Notes

Ingredient substitutions include chicken breast instead of thighs for a leaner option. Feel free to add vegetables like peas or spinach for extra nutrition and color. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat, adding a splash of water if the sauce thickens too much.

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