Name: Quick & Easy Homemade Butter Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Indian
Ingredients: 1 ½ lbs skinless boneless chicken thighs, cut into bite‑sized chunks; 1 tsp salt; 1 tsp garlic powder; 1 tsp sweet paprika; ½ tsp curry powder; 1 Tbsp Greek yogurt; 3 Tbsp vegetable oil; 3 Tbsp butter, divided; 6 garlic cloves, minced; 1 medium onion, diced; 1 (15‑ounce) can tomato sauce; 1 tsp sugar; 1 tsp salt (adjust to taste); ½ tsp black pepper; 2 cups heavy cream; ½ tsp cayenne pepper (optional); 1 tsp garam masala; ½ tsp curry powder; ¼ cup fresh chopped parsley (optional); Naan bread; Steamed rice

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This quick and easy homemade butter chicken is a creamy, spiced tomato-based dish that’s full of flavor and perfect for a satisfying dinner. I love how it brings restaurant-quality Indian flavors to my kitchen without hours of cooking or hard-to-find ingredients. Quick & Easy Homemade Butter Chicken

Why I’ll Love This Recipe

I love how fast and simple this butter chicken is to make. The chicken marinates quickly, and the sauce comes together in one pan—rich, buttery, and full of warm spices. It’s perfect for busy weeknights or when I want something cozy and comforting without too much effort. I can serve it with rice, naan, or both, and it always hits the spot.

ingredients

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

For the Chicken & Marinade
• 1 ½ lbs skinless boneless chicken thighs, cut into bite-sized chunks
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp sweet paprika
• ½ tsp curry powder
• 1 tbsp Greek yogurt

For the Butter Chicken Sauce
• 3 tbsp vegetable oil
• 3 tbsp butter, divided
• 6 garlic cloves, minced
• 1 medium onion, diced
• 1 (15-ounce) can tomato sauce
• 1 tsp sugar
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper
• 2 cups heavy cream
• ½ tsp cayenne pepper (optional, for heat)
• 1 tsp garam masala
• ½ tsp curry powder
• ¼ cup fresh chopped parsley (optional, for garnish)

To Serve
• Naan bread
• Steamed rice

directions

Marinate the chicken
I mix the chicken with salt, garlic powder, paprika, curry powder, and Greek yogurt until well coated. I let it marinate for at least 15 minutes.
Cook the chicken
In a large skillet over medium-high heat, I heat the oil, add the marinated chicken, and cook for 8–10 minutes until golden and cooked through. I remove the chicken and set it aside.
Sauté the aromatics
I reduce the heat to medium, add 1 tablespoon of butter, then sauté the garlic and onion until soft and fragrant.
Make the sauce
I stir in the tomato sauce and sugar, simmer for 2–3 minutes, then return the cooked chicken to the pan.
Add cream and spices
I pour in the heavy cream and stir until the sauce turns a rich orange. I then season with cayenne, garam masala, curry powder, and black pepper, and let it simmer for 10 minutes.
Finish with butter and garnish
I stir in the remaining 2 tablespoons of butter for a silky finish and garnish with chopped parsley if I have it on hand.
Serve
I serve it hot with warm naan and steamed rice.

Servings and timing

This recipe makes about 4 servings and takes around 45 minutes from start to finish, including marinating and cooking time.

Variations

I sometimes swap the chicken thighs with chicken breast or tofu for a leaner or vegetarian option.
I use coconut cream and plant-based butter for a dairy-free version.
I’ve added fresh grated ginger or chili for extra warmth.
For a smoky touch, I’ve used smoked paprika instead of sweet paprika.
I sometimes stir in peas or spinach toward the end for a veggie boost.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I warm it gently on the stovetop over low heat and add a splash of cream or water if the sauce has thickened too much. This dish also freezes well—I let it cool completely, portion it out, and freeze for up to 2 months. I thaw it overnight in the fridge before reheating.

FAQs

What can I serve with butter chicken?

I usually serve it with basmati rice and naan. It also goes well with roti, parathas, or even over cauliflower rice if I want a low-carb option.

Can I make this dairy-free?

Yes, I use coconut yogurt instead of Greek yogurt and coconut cream instead of heavy cream. I also substitute regular butter with plant-based butter.

How spicy is this dish?

It’s mildly spiced as written. If I want more heat, I increase the cayenne or add fresh chopped chili. To keep it mild, I leave the cayenne out altogether.

Can I use chicken breast instead of thighs?

Definitely. I just make sure not to overcook it, since breast meat can dry out faster than thighs.

Can I double the recipe?

Yes, I’ve doubled it easily to feed a crowd. I just make sure to use a large enough skillet or pot and taste as I go to adjust seasoning.

Conclusion

This butter chicken is my go-to recipe when I want something creamy, flavorful, and comforting without spending hours in the kitchen. It’s rich, versatile, and always a hit with anyone I serve it to. With simple ingredients and easy steps, it’s a dish I find myself coming back to again and again.