There’s something incredibly comforting about the aroma of spices wafting through the kitchen as the rich, creamy sauce bubbles away in a pot. This Quick & Easy Homemade Butter Chicken Recipe is a delightful way to enjoy Indian cuisine right at home, taking just 30 minutes to prepare and cook. Its simplicity lies in using everyday ingredients that come together to create a restaurant-quality dish.
This recipe is perfect for busy weeknights, gatherings with friends, or when you crave a hearty meal without extensive preparation. You can marinate the chicken ahead of time for even deeper flavors, and leftovers store beautifully for a quick lunch or dinner option.
Why You’ll Love This Recipe
- The sauce is creamy and velvety, coating the chicken perfectly.
- It’s a quick recipe that cooks in under 30 minutes.
- The spices create a burst of flavor that feels gourmet.
- It can be easily adjusted for heat levels based on your taste.
What You’ll Need
Gather all the ingredients for a seamless cooking experience.
For the Chicken
- 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
For Cooking
- 3 tablespoons vegetable oil
- 3 tablespoons butter (divided)
- 6 garlic cloves, minced
- 1 medium onion, diced
For the Sauce
- 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
For Serving
- ¼ cup freshly chopped parsley (optional, for garnish)
- Naan bread
- Steamed rice
Use low-fat yogurt if desired.
Substitutions & Swaps
- Chicken thighs for chicken breast for leaner meat.
- Heavy cream with coconut milk for a dairy-free version.
- Garlic powder can be replaced with fresh garlic.
- Parsley can be swapped with cilantro.
How to Make It
Let’s get cooking your homemade butter chicken!
1. Marinate the Chicken
Combine chicken chunks, salt, garlic powder, sweet paprika, curry powder, and Greek yogurt in a bowl. Mix well and let it marinate for at least 15 minutes.
2. Cook the Chicken
Heat vegetable oil in a large skillet over medium-high heat, then add the marinated chicken. Cook until brown on all sides, about 8 minutes. Remove chicken and set aside.
3. Prepare the Sauce Base
In the same skillet, reduce the heat to medium and add 2 tablespoons of butter. Once melted, add minced garlic and diced onion. Sauté until the onion is translucent, around 3-4 minutes.
4. Build the Sauce
Add the tomato sauce, sugar, salt, and black pepper to the onion mixture. Stir well to combine and cook for another 5 minutes.
5. Season and Simmer
Return the chicken to the skillet, then stir in the heavy cream, cayenne pepper (if using), garam masala, and additional curry powder. Simmer for 10 minutes, stirring occasionally, until sauce thickens.
6. Finish with Butter
Remove from heat and stir in the remaining tablespoon of butter until melted and incorporated. This step adds richness to the sauce.
7. Serve and Enjoy
Spoon the butter chicken over steamed rice and garnish with freshly chopped parsley. Serve with warm naan bread for a complete meal.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, freeze for up to 3 months.
Reheat: Microwave on medium for 2-3 minutes, stirring halfway.
Tips for Best Results
- Ensure the chicken is well-coated in the marinade for maximum flavor.
- Adjust cream quantity to achieve desired sauce thickness.
- Taste and adjust seasoning before serving for perfect flavor balance.
Serving Suggestions
- Pair the butter chicken with warm naan for dipping.
- Serve alongside basmati rice for a traditional meal.
- Consider adding a side salad for freshness.
