Quick & Easy Homemade Butter Chicken Recipe

Introduction

There’s a moment when the kitchen fills with warm, spiced steam and the air tastes almost sweet with tomato and cream — that’s the moment butter chicken announces itself. The aroma of browned garlic and sautéed onion mingling with garam masala and a whisper of cayenne makes your mouth water before the first spoonful. On the tongue, the sauce is luxuriously silky; the chicken is tender and slightly caramelized at the edges, offering a contrast of textures that pulls you back for another bite. This dish is comfort in a bowl: rich, fragrant, and deeply satisfying.

Perfect for midweek dinners when you want something impressive without an advanced skill set, butter chicken also shines at weekend gatherings and festive meals. It reheats beautifully (great for meal prep), and the flavors often deepen after a day in the fridge. If you like simple, one-pan chicken dinners for busy nights, you might enjoy pairing this with a side like one-pan chicken buttered noodles for a complete comfort-meal rotation.

Dish Snapshot

• Prep Time: 15 minutes (plus 15 minutes marinating)
• Cook Time: 25 minutes
• Total Time: ~40 minutes
• Servings: 4
• Difficulty Level: Easy — great for beginner to intermediate home cooks

Nutrition Highlights

Estimated nutrition per serving (serves 4)

• Calories: ~970 kcal
• Protein: ~40 g
• Carbohydrates: ~12 g
• Fat: ~66 g
• Saturated Fat: ~40 g
• Fiber: ~2 g
• Sugar: ~6 g
• Sodium: ~900 mg (varies with added salt and canned tomato sodium)

Notes on accuracy and sources:
These values are estimates calculated from standard ingredient nutrient profiles and typical portion sizes based on USDA FoodData Central values and general dietary guidance from Mayo Clinic about recommended portion control. Actual nutrition will vary by brand (especially canned tomato sauce, cream, and butter), the exact weight of chicken pieces, and any substitutions you make. For lower calories or saturated fat, consider using lower-fat dairy options (see substitutions below) and leaner cuts of chicken.

Why You’ll Love It

• Flavor & Texture: A luxurious, creamy tomato sauce balanced by warm spices and a gentle tang from yogurt — it’s both indulgent and deeply comforting.
• Social & Memory Appeal: Butter chicken is a classic crowd-pleaser; it evokes cozy family dinners and festive nights when you want to feed people happily and without fuss.
• Ease & Speed: With a short marinade and quick stovetop cooking, you’ll have restaurant-style results in under an hour.
• Versatility: Serve with naan, basmati rice, or use leftovers in wraps, pastas, or as a topping for baked potatoes.
• Seasonal Fit: In chilly weather it warms from the inside out; in summer, it’s also a great candidate for a lighter version with reduced cream.

Method & Process

Ingredients

• 1 ½ pounds skinless boneless chicken thighs, cut into bite-sized chunks
• 1 teaspoon salt (for marinade)
• 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 (additional for the sauce)
• ¼ cup freshly chopped parsley (optional, for garnish)
• Naan bread, Steamed rice (for serving)

Optional ingredients and substitutions

• Use boneless skinless chicken breast instead of thighs for a leaner dish (reduce cooking time slightly).
• Substitute coconut milk (full fat) for heavy cream to make it dairy-free (flavor changes).
• Use light cream or ½-and-½ to reduce calories (sauce will be less rich).
• Swap butter for ghee for a nuttier, traditional touch.
• For lower sodium, use no-salt-added tomato sauce and reduce added salt.

Step-by-step Directions

1. Marinate the chicken: In a bowl, mix the chicken with 1 teaspoon salt, garlic powder, paprika, ½ teaspoon curry powder, and Greek yogurt. Cover and refrigerate for at least 15 minutes (up to 2 hours).

   • Tip: Short marination still tenderizes; longer (up to 2 hours) deepens flavor. Avoid marinating too long with yogurt and salt (overnight can start to break down texture).

2. Make the sauce base: In a large skillet over medium heat, add vegetable oil and 1 tablespoon butter. Sauté the minced garlic and diced onion until softened and fragrant, about 4–5 minutes. Stir frequently to avoid browning too quickly.

   • Tip: Cook onions until translucent for a sweeter, rounder sauce; a bit of light browning adds complexity.

3. Add tomatoes and seasonings: Pour in the tomato sauce, then add sugar, 1 teaspoon salt (adjust later to taste), black pepper, heavy cream, cayenne (if using), garam masala, and the additional ½ teaspoon curry powder. Stir well and bring to a gentle simmer for 5 minutes to meld flavors.

   • Practical note: If your tomato sauce is very watery, simmer a few extra minutes to thicken before adding cream.

4. Cook the marinated chicken: In another pan over medium-high heat, add the remaining 2 tablespoons butter (or a mix of oil and butter). Add marinated chicken pieces in a single layer; cook until browned and cooked through, about 5–7 minutes depending on piece size. Don’t overcrowd the pan — cook in batches if necessary.

   • Tip: Chicken is done when internal temperature reaches 165°F (74°C) and juices run clear.

5. Combine and finish: Add the cooked chicken to the simmering sauce. Stir in the remaining butter, reduce heat to low, and simmer for 3–5 more minutes to let the sauce thicken and coat the chicken.

   • Tip: Taste and adjust salt, sugar, or lemon (a squeeze of lemon can brighten if the sauce tastes too heavy).

6. Garnish and serve: Sprinkle with chopped parsley (or cilantro) and serve hot with warm naan and steamed basmati rice.

Practical tips

• Avoid over-stirring the cream once added — gentle simmering preserves a silky texture.
• If the sauce splits, a splash of cold water and whisking over low heat can sometimes bring it back; alternatively, a blender briefly can help re-emulsify.
• For charred flavor, briefly broil the cooked chicken pieces before adding to the sauce.

Note: If you love transforming leftovers into new dinners, the rich leftover sauce makes a terrific pasta base — try combining with a cheesy pasta recipe for a fusion weeknight meal like this cheesy pasta dish idea.

Best Pairings

• Classic: Warm garlic naan and steamed basmati rice — the go-to pairing.
• Light sides: Cucumber, tomato, and red onion salad dressed with lemon and yogurt to cut richness.
• Green vegetable: Roasted cauliflower or steamed green beans for contrast and texture.
• Drinks: A chilled lager, an off-dry Riesling, or a cold yogurt-based lassi complements the spice and creaminess.
• Garnish ideas: Dollop of plain yogurt or a drizzle of melted butter, plus fresh cilantro for brightness.

Shelf Life & Storage

• Room temperature: Do not leave cooked butter chicken at room temperature for more than 2 hours (USDA food safety guideline).
• Refrigerator: Store in an airtight container for 3–4 days. Reheat gently on the stovetop or in the microwave until steaming hot (165°F/74°C internal).
• Freezer: Freeze in airtight containers for up to 2–3 months. Thaw overnight in the fridge before reheating. Note that cream-based sauces can slightly change texture after freezing; whisk or simmer to restore consistency.

For raw marinated chicken: Use within 24 hours if refrigerated; do not freeze the raw yogurt-marinated chicken for extended periods without following safe thawing guidelines.

Chef’s Advice

• Use thighs for tenderness: Boneless skinless thighs provide more forgiving, moist results than lean breast meat.
• Manage creaminess: For a luscious but not cloying sauce, combine heavy cream with a splash of low-sodium chicken broth if you want to thin the sauce without losing richness.
• Spice bloom: Toast ground spices briefly in the hot oil before adding liquids to release more aroma and depth.
• Temperature control: Sear chicken at a higher heat to develop color, but finish in medium heat so the exterior doesn’t overcook while the interior reaches safe temperature.
• Fresh garnish matters: A finishing sprinkle of cilantro or parsley and a squeeze of lemon brightens the dish and balances richness.

Creative Twists

1. Vegan version:

   • Replace chicken with firm tofu or cauliflower florets.
   • Swap heavy cream for full-fat coconut milk and Greek yogurt for coconut yogurt.
   • Use vegan butter or oil instead of butter.

2. Smoky butter chicken:

   • Add a teaspoon of smoked paprika, or briefly char the cooked chicken under a broiler or with a handheld torch for smoky notes.

3. Lighter, low-fat option:

   • Use skinless chicken breast, substitute heavy cream with ½-and-½ or a mixture of milk + a teaspoon of cornstarch to thicken, and reduce butter to 1 tablespoon.

4. Nutty richness:

   • Stir in 2 tablespoons of cashew paste (soaked cashews blended) to add silkiness and a slightly sweet, nutty character.

All Your Questions Answered

Q: Can I use chicken breast instead of thighs?
A: Yes — chicken breast works. Reduce cooking time slightly and watch for dryness; consider slicing into slightly larger pieces and avoid overcooking.

Q: My sauce is too thin — how do I thicken it?
A: Simmer uncovered to reduce liquid, or whisk in a small slurry of cornstarch and water (1 teaspoon cornstarch + 1 tablespoon water) and simmer until thickened. Alternatively, blend some of the sauce and return it to the pan for body.

Q: How can I make this healthier?
A: Use light cream or ½-and-½, substitute coconut or low-fat yogurt, reduce butter and oil, and use chicken breast. Pair with cauliflower rice or a salad to lower overall calories per meal.

Q: Will freezing affect the texture?
A: Yes; cream-based sauces can separate slightly after freezing. Thaw slowly in the fridge and reheat gently, whisking or simmering to reincorporate fats.

Q: Can I make this ahead for a party?
A: Absolutely. Prepare the sauce and chicken a day ahead; reheat together gently before serving. Flavors often deepen after resting overnight.

Conclusion

This quick & easy homemade butter chicken gives you restaurant-level comfort without a complicated timeline — creamy, aromatic, and perfect for family dinners or an impressive weeknight treat. If you try this recipe, I’d love to hear how you adapted it — share photos or notes in the comments and join the conversation with other home cooks. For more quick variations and time-saving takes on butter chicken, check out this Easy 20 Minute Butter Chicken and The Kitchn’s 30-minute butter chicken guide.