Quick & Easy Homemade Butter Chicken Recipe

Introduction

Butter chicken is a creamy, flavorful Indian classic that’s surprisingly easy to make at home. This quick and easy recipe delivers tender chicken in a rich tomato and cream sauce, perfect for a satisfying weeknight dinner.

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

Instructions

1. Step 1: In a medium bowl, combine the chicken pieces with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix well to coat the chicken evenly and let it marinate for at least 15 minutes.
2. Step 2: Heat 3 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 8-10 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside, leaving the oil in the pan.
3. Step 3: Reduce the heat to medium and add 1 tablespoon of butter to the skillet. Scrape the bottom to deglaze the pan, adding a splash of water if needed. Add the minced garlic and diced onion with a pinch of salt. Sauté until the onion becomes translucent and fragrant.
4. Step 4: Stir in the tomato sauce and sugar. Let the mixture simmer for 2-3 minutes.
5. Step 5: Return the cooked chicken to the skillet and mix well with the sauce. Pour in the heavy cream and stir until the sauce turns a creamy orange color.
6. Step 6: Add cayenne pepper if using, garam masala, curry powder, black pepper, and salt to taste. Let the sauce simmer on low heat for about 10 minutes to allow the flavors to meld.
7. Step 7: Stir in the remaining 2 tablespoons of cold butter until it melts into the sauce, creating a silky finish. Sprinkle with chopped parsley if desired.
8. Step 8: Serve hot with warm naan bread and steamed rice. Enjoy!

Tips & Variations

• For extra tenderness, marinate the chicken for up to 2 hours in the refrigerator.
• Use boneless chicken breasts if preferred, but thighs tend to stay juicier.
• Add a splash of lemon juice at the end for a subtle tang.
• Adjust the cayenne pepper to control the heat or omit it entirely for a milder flavor.
• Garnish with fresh cilantro instead of parsley for a more traditional touch.

Storage

Store leftover butter chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat, stirring occasionally. Add a splash of cream or water if the sauce thickens too much. This dish is best enjoyed fresh but can also be frozen for up to 1 month.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast works well in this recipe, but keep in mind that thighs are more forgiving and tend to stay juicier after cooking.

Is this recipe spicy?

This butter chicken is mildly spiced by default. You can add cayenne pepper to increase the heat or leave it out for a more gentle flavor suitable for all palates.

Quick & Easy Homemade Butter Chicken Recipe

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★★★★★

4.7 from 70 reviews

A quick and easy homemade butter chicken recipe featuring tender marinated chicken thighs cooked in a rich, creamy tomato-based sauce infused with authentic Indian spices. Perfectly paired with naan bread or steamed rice, this comforting dish brings restaurant-quality flavors to your kitchen in under 40 minutes.

• Author: Isabella
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian

Ingredients

Scale 1x2x3x

Chicken Marinade

• 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

Cooking and Sauce

• 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)

Serving Suggestions

• Naan bread
• Steamed rice

Instructions

1. Marinate the Chicken: In a medium bowl, combine the chicken pieces with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix thoroughly ensuring all pieces are evenly coated. Let it marinate for at least 15 minutes to allow the flavors to penetrate the meat while you prepare the rest of the ingredients.
2. Cook the Chicken: Heat 3 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 8-10 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside, keeping the oil in the pan for the sauce.
3. Prepare the Sauce Base: Reduce the heat to medium and add 1 tablespoon of butter to the skillet. Scrape the bottom of the pan to deglaze and lift any browned bits, adding a splash of water if necessary. Add the minced garlic and diced onion along with a pinch of salt. Sauté until the onion is soft, translucent, and fragrant.
4. Build the Sauce: Stir in the tomato sauce and sugar, letting the mixture simmer for 2-3 minutes to meld the flavors. Return the cooked chicken to the skillet and mix well. Pour in the heavy cream and stir the sauce until it takes on a rich orange color.
5. Season and Simmer: Add cayenne pepper (if you desire heat), garam masala, curry powder, and black pepper. Allow the sauce to simmer gently on low heat for 10 minutes so all the flavors integrate. Adjust salt and spices to taste for a perfectly balanced sauce.
6. Finish with Butter: Stir in the remaining 2 tablespoons of cold butter, allowing it to melt smoothly into the sauce, adding a luscious silkiness. Optionally, sprinkle with freshly chopped parsley for a fresh, vibrant garnish.
7. Serve and Enjoy: Serve the butter chicken hot alongside warm naan bread or steamed rice for a comforting and satisfying meal.

Notes

• Marinating the chicken even longer, up to a few hours, will intensify the flavor and tenderness.
• Use boneless chicken thighs for juicier and more flavorful results compared to chicken breasts.
• Adjust the cayenne pepper according to your heat preference, or omit it for a mild dish.
• For a lighter version, substitute heavy cream with half-and-half or coconut milk.
• Garam masala is a key spice blend for authenticity—try to use fresh or recently ground for best flavor.
• Serve with naan or basmati rice to soak up the delicious sauce.

Keywords: butter chicken, Indian cuisine, easy chicken recipe, creamy chicken, homemade butter chicken, quick dinner, chicken curry