Name: Quick & Easy Homemade Butter Chicken
Prep time: 5 min
Cook time: 25 min
Total time: 45 min
Cuisine: Indian-Inspired
Ingredients: 1½ 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); 1 teaspoon garam masala; ½ teaspoon curry powder; ¼ cup freshly chopped parsley (optional); Naan bread (to serve); Steamed rice (to serve)

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I love this butter chicken—it’s a creamy, spiced comfort dish that comes together quickly. The sauce is velvety, rich, and satisfying, yet surprisingly simple to make at home. Quick & Easy Homemade Butter Chicken

Why I’ll Love This Recipe

I’ll love this because it checks all the right boxes: juicy, flavorful chicken, a luscious orange-hued sauce, and just enough heat to keep things interesting. It’s one of those dishes that feels gourmet but doesn’t demand hours in the kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Chicken & Marinade:

1½ 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 the Butter Chicken Sauce:

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)

To Serve:

Naan bread
Steamed rice

Directions

I start by mixing the chicken with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt in a bowl. I make sure every piece is coated, then I let it marinate for at least 15 minutes.
I heat 3 tablespoons of vegetable oil in a large skillet over medium‑high heat, then cook the marinated chicken for 8–10 minutes, stirring occasionally, until it’s golden and fully cooked. I transfer it out and leave the oil in the pan.
I reduce the heat to medium, add 1 tablespoon of butter to the skillet, and deglaze by scraping up any browned bits (sometimes with a splash of water). Then I add garlic and diced onion with a pinch of salt, cooking until the onion is translucent and fragrant.
Next, I stir in the tomato sauce and sugar, letting it simmer for 2–3 minutes. I add the chicken back in, mix, and pour in the heavy cream until the sauce turns a beautiful orange color.
I season with cayenne (if using), garam masala, curry powder, and black pepper. I let it simmer on low for about 10 minutes to let the flavors meld.
I finish by stirring in the remaining 2 tablespoons of cold butter, melting it into the sauce for a silky finish, and sprinkle parsley on top if I’m using it.
I serve everything right away with warm naan and steamed rice.

Servings and timing

This recipe serves 4 people.

Prep time: 5 minutes
Marinate time: 15 minutes
Cook time: 25 minutes
Total time: 45 minutes

Variations

I sometimes substitute chicken thighs with chicken breasts, turkey, or tofu if I want a lighter or vegetarian version.
I’ll use regular plain yogurt, coconut yogurt, or sour cream instead of Greek yogurt when I need a dairy-free take.
If I’m skipping dairy, I might use ghee, olive oil, or plant-based butter in place of butter.
Tomato sauce can be swapped with canned tomato purée or tomato paste thinned with water.
I often replace sugar with honey or maple syrup, or even a pinch of stevia.
For the cream component, coconut cream, half-and-half, or cashew cream all work well for different dietary needs.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I gently warm it on the stovetop and add a splash of water or cream if the sauce seems too thick. For longer storage, I freeze it for up to 2 months, thaw it overnight in the fridge, and then reheat gently.

FAQs

Can I use chicken breasts instead of chicken thighs?

Yes, I do it often. Chicken breasts are leaner and may cook faster, so I just watch closely to avoid drying them out.

What can I substitute for heavy cream?

I like using coconut cream or full-fat yogurt as alternatives. They add their own flavor but still result in a creamy dish.

Is butter chicken supposed to be spicy?

Not really—it’s usually mild. I can add cayenne or chili flakes if I want more heat, but the base is pretty gentle.

What if my sauce is too runny?

If that happens, I mix a tablespoon of cornstarch with water and stir it into the sauce. After simmering for a few minutes, it thickens nicely.

How long do leftovers last?

In the fridge, I keep it up to 3 days. In the freezer, it holds well for up to 2 months.

Conclusion

This butter chicken is one of my go-to recipes when I want something rich, satisfying, and easy. The flavor is always spot-on, and it’s a perfect dish to serve with rice and naan for a comforting meal. I love how versatile it is, and it never fails to impress.