Quick & Easy Homemade Butter Chicken Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
