Quick & Easy Homemade Butter Chicken Recipe — that’s what I say when someone asks for a weeknight dinner that feels like a warm hug. “Can we have something rich and comforting tonight?” I’ve asked myself that question more times than I can count, and this recipe is my answer. If you’re craving a saucy, creamy chicken dish that’s simple enough for busy evenings and special enough for weekend dinners, you’re in the right place. For a similar one-pan comfort meal with big flavors, try this take on Peruvian chicken and rice later this week. This version centers on tender chicken thighs simmered in a smooth tomato-cream sauce spiked with warm spices — perfect for cold nights, casual dinner parties, or anytime you need a confidence-boost in the kitchen.
Why You’ll Love This Quick & Easy Homemade Butter Chicken Recipe
- Quick and easy to prepare — ready in about 30–40 minutes from start to finish
- Made with simple, everyday pantry ingredients you probably already have
- Comforting and rich — ideal for cozy dinners, family meals, and fall/winter evenings
- Impressive but approachable — guests will think you put in a lot more time than you did
What sets this version apart is the balance: bright tomato notes softened by butter and heavy cream, plus a gentle blend of spices that sings without overwhelming. I like to think of this recipe as a confidence-builder — you’ll learn small techniques (like searing for color and layering spices) that make a big difference. If you love customizable weeknight bowls, try these Greek chicken bowls for a different flavor profile another night. Emotionally, butter chicken is the ultimate comfort food — it creates easy, shared moments around the table that feel like home.
Ingredients Needed for Quick & Easy Homemade Butter Chicken Recipe
Below are the ingredients rewritten and grouped so you can scan quickly and prep easily. Notes and substitutions are included where useful.
For the chicken and marinade
- 1½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces (thighs stay juicy; breast can be used if preferred)
- 1 tablespoon plain Greek yogurt (helps tenderize and add a little tang)
- 1 teaspoon salt (for the chicken; reserve extra salt for the sauce if needed)
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika (adds color and mild sweetness)
- ½ teaspoon curry powder (a mild curry blend; optional if you prefer subtle warmth)
For cooking the chicken
- 3 tablespoons vegetable oil (neutral oil for searing)
- 1 tablespoon of the butter from the butter portion (we’ll divide the butter later)
For the sauce
- 3 tablespoons unsalted butter (total; divided between cooking and finishing)
- 6 cloves garlic, minced (fresh is best for flavor)
- 1 medium yellow onion, finely diced (about 1 cup)
- 1 (15-ounce) can tomato sauce (smooth, canned tomato base for consistent texture)
- 1 teaspoon granulated sugar (balances tomato acidity)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon freshly cracked black pepper
- 2 cups heavy cream (for the signature creamy texture — see notes for dairy-free option)
- ½ teaspoon cayenne pepper (optional — adds heat; reduce or omit for milder sauce)
- 1 teaspoon garam masala (added at the end for fragrant warmth)
- ½ teaspoon curry powder (a touch more in the sauce for layered flavor)
For garnish and serving
- ¼ cup fresh parsley, chopped (or cilantro if you prefer — parsley was in the original list)
- Warm naan bread and steamed rice (for soaking up the sauce — serve alongside)
Quick ingredient notes: use fresh garlic and onion for best flavor; if you have plain yogurt on hand, it’s an easy tenderizing marinade. Heavy cream gives this version its velvety finish — see the Helpful Notes for dairy-free swaps.
Also — if you’re thinking dessert after dinner, this meal pairs nicely with something sweet and buttery like a Biscoff-inspired cake; try this Biscoff cookie butter cake recipe when you want to finish on a decadent note.
Ingredients & Equipment Notes (Quick Tips and Tools)
- Useful tools: a sturdy large skillet or heavy-bottomed sauté pan, a wooden spoon or spatula, a chef’s knife and cutting board, measuring cups and spoons, and a small bowl for the marinade. A blender or immersion blender is optional if you prefer extra-smooth sauce.
- How they help: A heavy skillet gives good color to the chicken and prevents burning; a blender smooths any bits in the sauce for a silky finish. A digital thermometer can confirm chicken is cooked through (165°F/74°C internal temp for safe serving).
- For small households: an 8–10 inch skillet is fine; for bigger batches, use a 12-inch skillet or a Dutch oven.
For more tips on using butter and cream in recipes and how to handle them for best texture, this Guinness chocolate cake with Irish buttercream post has great notes about working with butter and cream that translate well to savory cooking.
Instructions – How to Make “Quick & Easy Homemade Butter Chicken Recipe”
- Prep the chicken and marinate (10 minutes active, longer optional)
- In a medium bowl combine the chicken pieces with the Greek yogurt, 1 teaspoon salt, garlic powder, sweet paprika, and ½ teaspoon curry powder. Toss until each piece is lightly coated.
- Why this matters: The yogurt helps tenderize and the spices begin building flavor. You can marinate 10 minutes up to overnight; for quick weeknight cooking, even a short marinade improves the final texture.
- Heat the pan and sear the chicken (6–8 minutes)
- Warm 3 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering. Add the marinated chicken in a single layer, leaving small gaps so pieces brown rather than steam. Don’t overcrowd — work in batches if needed.
- Sear until the bottoms are golden, about 2–3 minutes, then flip and brown the other side. Remove the chicken to a plate (it will finish cooking in the sauce).
- Why a sear matters: Searing gives flavor through caramelization (those brown bits add depth to the sauce). Visual cue: chicken should have a light, golden crust.
- Start the sauce base: sweat the aromatics (5–7 minutes)
- Return the skillet to medium heat and add 1 tablespoon butter. Once melted, add the diced onion and a pinch of salt. Cook, stirring, until the onion softens and becomes translucent — about 5 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.
- Tip: You want the onions tender and sweet, not browned. If they begin to darken too quickly, lower the heat.
- Build the sauce: tomatoes, seasoning, and cream (5 minutes active + simmer time)
- Pour in the 15-ounce can of tomato sauce and stir to combine with the aromatics. Add 1 teaspoon sugar, 1 teaspoon salt (start there and adjust later), ½ teaspoon black pepper, and the extra ½ teaspoon curry powder. Bring the mixture to a gentle simmer, scraping up any browned bits from the pan.
- Stir in 2 cups heavy cream until the sauce is smooth and slightly glossy. Reduce heat to low so the sauce barely simmers. Visual cue: the sauce should turn a warm, peachy-rose color and thicken slightly.
- Return the chicken and simmer (8–12 minutes)
- Nestle the seared chicken pieces into the sauce, spooning sauce over the top. Simmer gently until the chicken is cooked through and the sauce has thickened to your liking — about 8–12 minutes. If the sauce seems too thin, simmer a bit longer uncovered; if it’s too thick, add a splash of water or chicken broth.
- Why this step matters: This slow finish lets the chicken soak up the sauce flavors and ensures tenderness.
- Season, finish with butter and garam masala (1–2 minutes)
- Taste and adjust seasoning: add more salt, a pinch of sugar, or a dash of cayenne if you want extra heat. Stir in the remaining 2 tablespoons butter, swirling until melted and glossy. Sprinkle in 1 teaspoon garam masala and stir once more. These final touches deepen the aroma and give the sauce that signature butter chicken finish.
- Visual cue: the sauce should be velvety and cling to the chicken without separating.
- Garnish and serve (immediate)
- Remove from heat and let rest for just a minute. Spoon onto steamed rice or warm naan, and scatter the chopped parsley on top for a bright finish. Enjoy while hot.
Helpful mini-tips:
- If you prefer an ultra-smooth sauce, carefully blend the tomato-onion mixture before adding the cream (use an immersion blender right in the pan or transfer to a blender; return to the pan to finish).
- Don’t rush the simmer — a gentle, steady simmer melds the flavors best.
- For meal prep: cool completely before refrigerating; the sauce thickens when chilled (thin with a splash of milk or water when reheating).
Serving Suggestions & Storage Tips for Quick & Easy Homemade Butter Chicken Recipe
Serving ideas and presentation
- Serve over steamed basmati rice or jasmine rice so each spoonful captures creamy sauce. For a cozy, hand-held option, tear warm naan and use it to scoop up the chicken and sauce.
- Presentation: heap the rice in a shallow bowl, spoon the butter chicken over top, and finish with chopped parsley (or cilantro) and a drizzle of cream if you like it extra pretty. A wedge of lemon on the side offers a bright contrast if diners want extra acidity.
Pairings and accompaniments
- Side salads: a simple cucumber-yogurt raita or crisp cucumber-tomato salad cuts through the richness.
- Breads: warm, fluffy naan, garlic naan, or even parathas are perfect for sopping up sauce.
- Vegetables: roasted cauliflower, sautéed spinach, or a simple sautéed green peas add color and balance.
Storage and reheating
- Refrigerator: store in an airtight container for up to 3–4 days. The sauce may thicken and flavors will meld further.
- Freezing: this butter chicken freezes well for up to 3 months. Cool fully, portion into freezer-safe containers, and freeze. Note: cream-based sauces can sometimes change texture slightly after freezing; gentle reheating and whisking helps bring it back.
- Reheating: warm gently over low heat on the stovetop, stirring occasionally and adding a splash of water, milk, or broth to loosen the sauce. Microwave reheating is fine for single portions — cover and heat in 60–90 second bursts, stirring between intervals.
Make-ahead tips
- Fully prepare the sauce a day ahead and sear the chicken just before serving, or cook fully and reheat for effortless weeknight dinners. If prepping components separately, combine and simmer for a few minutes to meld flavors before serving.
Helpful Notes & Variations for Quick & Easy Homemade Butter Chicken Recipe
Ingredient swaps and substitutions
- Chicken cuts: boneless skinless thighs are preferred for juiciness, but chicken breast works fine — reduce simmer time slightly to avoid drying out.
- Dairy-free option: substitute full-fat coconut milk or coconut cream for heavy cream for a dairy-free alternative. Use vegan butter or extra oil in place of butter. Flavor will be slightly different but still delicious.
- Yogurt swap: use plain dairy or dairy-free yogurt in the marinade. Skip it if you prefer, but the texture benefit will be reduced.
- Spice adjustments: omit cayenne for mild flavor; add extra garam masala or a pinch of smoked paprika for smokiness.
Flavor enhancements and add-ins
- Add a handful of frozen peas during the last 2–3 minutes of simmering for color and sweetness.
- Stir in a tablespoon of kasoori methi (dried fenugreek leaves) crushed between your palms at the end for an authentic aromatic note.
- For deeper tomato flavor, use a blend of tomato sauce and a small amount (1–2 tablespoons) of tomato paste.
Common mistakes to avoid
- Overcrowding the pan when searing chicken — you’ll steam instead of brown. Work in batches if necessary.
- Boiling the sauce too vigorously — high heat can separate cream and cause a grainy texture. Keep it at a gentle simmer.
- Adding garam masala too early — it’s best added at the end to preserve its aroma.
Dietary adaptations
- Gluten-free: naturally gluten-free if you serve with rice; choose gluten-free naan if needed.
- Lower fat: swap heavy cream for half-and-half or a mix of milk and a small amount of cornstarch to thicken (texture will change). Reduce butter to a single tablespoon for a lighter finish.
Conclusion
Quick & Easy Homemade Butter Chicken Recipe is a reliable, comforting dish that brings restaurant-worthy flavors to your kitchen without complicated steps. This creamy tomato-butter sauce with tender chicken thighs does double duty: it’s weeknight-friendly and special enough for guests. Try it when you want bold, cozy flavors with minimal fuss — and if you’d like to compare different speedy approaches, take a peek at this Easy 20 Minute Butter Chicken for a time-saving spin. For a detailed, classic take on prep and spice balance, you might enjoy the method here at Butter Chicken – RecipeTin Eats. And if you’re curious about alternate techniques and tips from home cooks, this Butter Chicken Recipe at The Kitchn is a useful reference. If you make this recipe, I’d love to hear how it turned out — leave a comment, rate it, and share your favorite ways to serve it.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes — boneless skinless chicken breasts work fine. Because breasts are leaner, slice them into slightly larger, uniform pieces and shorten the simmer time to avoid overcooking. Watch for an internal temperature of 165°F (74°C) and remove from heat promptly.
How do I make this Quick & Easy Homemade Butter Chicken Recipe less rich?
Reduce the heavy cream to 1 cup and replace the rest with low-sodium chicken broth or milk. You can also cut the butter by half; finish with a small swirl of plain yogurt just before serving to add creaminess with less fat.
Can I freeze this butter chicken?
Yes. Cool completely and portion into freezer-safe containers. Freeze up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat gently on the stovetop, adding a splash of water or broth to restore the sauce consistency.
What’s the best way to reheat leftovers so the sauce stays smooth?
Gently reheat on the stovetop over low heat, stirring and adding small amounts of water, milk, or broth as needed until the sauce loosens. Avoid boiling. A microwave works for single portions — heat in short intervals and stir to distribute heat evenly.
Can I make a dairy-free version of this recipe?
Yes — swap heavy cream for full-fat coconut milk or cream and use a dairy-free butter or vegetable oil instead of butter. The dish will be slightly coconut-forward, but the mix of spices still makes for a deeply satisfying butter chicken-style meal.
Homemade Butter Chicken
Ingredients
Method
- In a medium bowl combine the chicken pieces with the Greek yogurt, 1 teaspoon salt, garlic powder, sweet paprika, and ½ teaspoon curry powder. Toss until each piece is lightly coated.
- You can marinate 10 minutes up to overnight; for quick weeknight cooking, even a short marinade improves the final texture.
- Warm 3 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering.
- Add the marinated chicken in a single layer, leaving small gaps so pieces brown rather than steam.
- Sear until the bottoms are golden, about 2–3 minutes, then flip and brown the other side. Remove the chicken to a plate.
- Return the skillet to medium heat and add 1 tablespoon butter. Once melted, add the diced onion and a pinch of salt.
- Cook, stirring, until the onion softens and becomes translucent, about 5 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.
- Pour in the 15-ounce can of tomato sauce and stir to combine with the aromatics.
- Add 1 teaspoon sugar, 1 teaspoon salt, ½ teaspoon black pepper, and the extra ½ teaspoon curry powder. Bring the mixture to a gentle simmer, scraping up any browned bits from the pan.
- Stir in 2 cups heavy cream until the sauce is smooth and slightly glossy. Reduce heat to low so the sauce barely simmers.
- Nestle the seared chicken pieces into the sauce, spooning sauce over the top.
- Simmer gently until the chicken is cooked through and the sauce has thickened to your liking, about 8–12 minutes.
- Taste and adjust seasoning: add more salt, a pinch of sugar, or a dash of cayenne if you want extra heat.
- Stir in the remaining 2 tablespoons butter, swirling until melted and glossy. Sprinkle in 1 teaspoon garam masala and stir once more.
- Spoon onto steamed rice or warm naan, and scatter the chopped parsley on top for a bright finish. Enjoy while hot.
