Quick & Easy Homemade Butter Chicken Recipe

Introduction

Butter chicken is a beloved Indian classic known for its creamy, flavorful sauce and tender chicken pieces. This quick and easy homemade version is perfect for a weeknight dinner, delivering rich taste without the fuss. Serve it with naan or steamed rice for a comforting meal.

Ingredients

• 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
• 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)
• Naan bread, for serving
• Steamed rice, for serving

Instructions

1. Step 1: In a medium bowl, combine the chicken pieces with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix well to coat evenly and let marinate for at least 15 minutes.
2. Step 2: Heat the vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 8–10 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken and set aside, leaving the oil in the pan.
3. Step 3: Reduce the heat to medium and add 1 tablespoon of butter to the skillet. Deglaze the pan by scraping up any browned bits, adding a splash of water if necessary. Add the minced garlic, diced onion, and a pinch of salt. Sauté until the onion becomes translucent and fragrant.
4. Step 4: Stir in the tomato sauce and sugar. Let it simmer gently for 2–3 minutes. Return the cooked chicken to the skillet, mix well, then pour in the heavy cream. Stir until the sauce turns a rich, orange color.
5. Step 5: Add optional cayenne pepper, garam masala, curry powder, black pepper, and adjust salt to taste. Let the sauce simmer on low heat for 10 minutes to develop the flavors.
6. Step 6: Stir in the remaining 2 tablespoons of cold butter until melted for a silky finish. Sprinkle freshly chopped parsley on top if desired.
7. Step 7: Serve the butter chicken hot with warm naan bread and steamed rice. Enjoy!

Tips & Variations

• For a leaner option, substitute chicken breasts for thighs but be careful not to overcook.
• Add a splash of lemon juice or a teaspoon of fenugreek leaves for authentic flavor.
• If you prefer more heat, increase or omit the cayenne pepper as desired.
• Use canned coconut milk instead of heavy cream for a dairy-free variation.

Storage

Store leftover butter chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent curdling. This dish also freezes well; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breasts can be used for a leaner option, but they tend to dry out faster. Cook them carefully and avoid overcooking to keep the chicken tender.

Is it possible to make this recipe dairy-free?

Absolutely. Substitute the heavy cream with canned coconut milk and use a dairy-free butter alternative to keep it creamy without dairy.

Quick & Easy Homemade Butter Chicken Recipe

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4.9 from 503 reviews

This Quick & Easy Homemade Butter Chicken recipe delivers tender chicken thighs cooked in a creamy, aromatic tomato-based sauce infused with traditional Indian spices. Perfectly balanced with garlic, butter, and a hint of heat, this comforting dish comes together in under 45 minutes, ideal for a flavorful weeknight dinner served with naan bread and steamed rice.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian

Ingredients

Scale 1x2x3x

Chicken Marinade

• 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

Cooking and 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

Instructions

1. Marinate the Chicken: In a medium bowl, combine the chicken chunks with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix thoroughly to ensure each piece is evenly coated. Let the chicken marinate for at least 15 minutes while you prepare the other ingredients to enhance the flavors.
2. Cook the Chicken: Heat 3 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the marinated chicken pieces and cook for 8-10 minutes, stirring occasionally, until golden brown and fully cooked. Once done, remove the chicken from the skillet and set aside, leaving the oil in the pan for the sauce preparation.
3. Prepare the Sauce Base: Lower the heat to medium and add 1 tablespoon of butter to the skillet. Deglaze the pan by scraping up any browned bits; if needed, add a small splash of water to help loosen them. Add the minced garlic and diced onion along with a pinch of salt, then sauté until the onion becomes translucent and fragrant, about 3-4 minutes.
4. Build the Sauce: Stir in the canned tomato sauce and sugar. Allow this mixture to simmer gently for 2-3 minutes. Return the cooked chicken to the skillet and mix well so it coats evenly with the sauce. Pour in the heavy cream and stir continuously until the sauce achieves a smooth, orange hue.
5. Season and Simmer: Add cayenne pepper (if using), garam masala, additional curry powder, black pepper, and salt to taste. Reduce the heat to low and let the sauce simmer for 10 minutes. This slow simmer helps the flavors meld beautifully, enriching the dish’s taste and creaminess.
6. Finish with Butter: Stir in the remaining 2 tablespoons of cold butter into the sauce. Let it melt completely, creating a silky, rich finish to the butter chicken. If desired, sprinkle freshly chopped parsley over the top for a fresh, herbal garnish.
7. Serve and Enjoy: Serve the hot butter chicken with warm naan bread and steamed rice for a complete and comforting meal. Enjoy the creamy, flavorful goodness of this easy-to-make Indian-inspired classic!

Notes

• Marinating the chicken for at least 15 minutes enhances flavor and tenderness, but for best results, marinate for up to 2 hours if time allows.
• Adjust the cayenne pepper quantity to control the dish’s heat level.
• Use boneless, skinless chicken thighs for juicier, more flavorful meat compared to chicken breasts.
• For a lighter version, substitute heavy cream with coconut milk or a blend of milk and Greek yogurt.
• Butter chicken pairs excellently with naan bread, steamed basmati rice, or even cauliflower rice for a low-carb option.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.

Keywords: Butter Chicken, Indian Recipe, Easy Butter Chicken, Chicken Curry, Creamy Indian Curry, Weeknight Dinner, Indian Chicken Recipe