Quick & Easy Homemade Butter Chicken Recipe

Introduction

Butter chicken is a beloved Indian dish known for its rich, creamy tomato sauce and tender chicken pieces. This quick and easy homemade recipe brings bold flavors to your kitchen without the need for complicated steps. Perfect for a comforting 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 1 teaspoon salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix well to coat the chicken evenly. Let it marinate for at least 15 minutes while preparing other ingredients.
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 to 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 of the pan to deglaze and release any browned bits, adding a splash of water if needed. Add the minced garlic, diced onion, and a pinch of salt. Sauté until the onion is translucent and fragrant.
4. Step 4: Stir in the tomato sauce and sugar. Let it simmer for 2 to 3 minutes, then return the cooked chicken to the skillet. Mix well to combine.
5. Step 5: Pour in the heavy cream and stir until the sauce turns a beautiful orange color.
6. Step 6: Add cayenne pepper (if using), garam masala, additional curry powder, black pepper, and adjust salt to taste. Let the sauce simmer on low heat for 10 minutes to allow the flavors to meld.
7. Step 7: Stir in the remaining 2 tablespoons of cold butter until melted, giving the sauce a silky finish. Sprinkle with chopped parsley if desired.
8. Step 8: Serve the butter chicken hot with naan bread and steamed rice. Enjoy the creamy, flavorful goodness!

Tips & Variations

• Use boneless, skinless chicken thighs for moist, tender results; chicken breasts work but may be less juicy.
• If you prefer less heat, omit the cayenne pepper or reduce the amount.
• For a richer flavor, try substituting half the heavy cream with full-fat coconut milk.
• Marinate the chicken overnight for even deeper flavor if you have extra time.
• 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. Reheat gently on the stovetop over low heat, stirring occasionally, to maintain the creamy texture. This dish does not freeze as well due to the cream content, so fresh is best.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make butter chicken without yogurt?

Yes, but the yogurt helps tenderize the chicken and adds slight tanginess. If you skip it, consider marinating with lemon juice or a little vinegar to keep the chicken tender.

What can I serve with butter chicken?

Butter chicken pairs wonderfully with naan bread and steamed basmati rice. You can also serve it alongside roasted vegetables or a simple cucumber salad for a complete meal.

Quick & Easy Homemade Butter Chicken Recipe

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★★★★★

4.8 from 148 reviews

This Quick & Easy Homemade Butter Chicken recipe delivers a creamy, flavorful Indian classic in under an hour. Tender chicken thighs are marinated in aromatic spices and yogurt, then seared to golden perfection before simmering in a rich tomato and cream sauce infused with garam masala and a hint of cayenne for subtle heat. Finished with butter for a silky texture, it’s perfect served with naan bread and steamed rice for a comforting meal.

• Author: Marco
• 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 Fats

• 3 tablespoons vegetable oil
• 3 tablespoons butter (divided)

Sauce Ingredients

• 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 chunks with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix thoroughly to coat the chicken evenly. Let it marinate for at least 15 minutes to infuse the flavors.
2. Cook the Chicken: Heat 3 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the marinated chicken pieces and cook for 8-10 minutes, stirring occasionally, until they turn golden brown and are cooked through. Remove chicken from the skillet and set aside, keeping the oil in the pan.
3. Prepare the Sauce Base: Lower the heat to medium and add 1 tablespoon of butter to the skillet. Scrape the bottom of the pan to deglaze and release browned bits, adding a splash of water if needed. Add the minced garlic, diced onion, and a pinch of salt. Sauté until the onion becomes translucent and fragrant, about 3-5 minutes.
4. Build the Sauce: Stir in the tomato sauce and sugar, letting it simmer gently for 2-3 minutes. Add the cooked chicken back into the skillet and mix well. Then, pour in the heavy cream and stir until the sauce turns a rich orange color.
5. Season and Simmer: Add cayenne pepper (if using), garam masala, additional curry powder, and black pepper. Let the sauce simmer over low heat for 10 minutes to meld all the flavors together. Adjust salt and spices to taste as needed.
6. Finish with Butter: Stir in the remaining 2 tablespoons of cold butter and allow it to melt completely into the sauce, resulting in a silky and smooth finish. Garnish with freshly chopped parsley if desired.
7. Serve and Enjoy: Serve the butter chicken hot, accompanied by warm naan bread and steamed rice for a complete, satisfying meal.

Notes

• Marinating the chicken for longer than 15 minutes, up to 2 hours, can deepen the flavors.
• Use heavy cream for richness; substitute with coconut cream for a dairy-free version (though flavor will vary).
• Adjust cayenne pepper quantity to control the heat level of the dish.
• Butter chicken pairs beautifully with naan bread, steamed basmati rice, or jeera rice for authentic serving.
• Leftovers can be refrigerated for up to 3 days and reheated gently to maintain creaminess.

Keywords: Butter Chicken, Indian Butter Chicken, Chicken Curry, Easy Butter Chicken, Creamy Chicken Curry, Indian Cuisine, Weeknight Dinner