Quick & Easy Homemade Butter Chicken Recipe

There’s something intoxicating about the smell of butter, garlic and warm spices colliding in a pan — the rich aroma that fills the kitchen and draws everyone in. This butter chicken is silky, tangy, and luxuriously creamy: tender bite-sized chicken pieces bathed in a tomato-cream sauce that clings to every grain of rice. The first spoonful delivers a lush, buttery mouthfeel, a gentle tomato sweetness, and a warming kiss of garam masala and paprika on the finish.

Whether you’re cooking for a cozy weeknight dinner, impressing guests at a casual gathering, or making a comforting meal to celebrate a small win, this recipe hits the sweet spot between indulgent and achievable. If you want a quick start or a time-saver, you can compare timing and shortcuts with this easy butter chicken guide to adapt to your rhythm.

Dish Snapshot

• Prep Time: 20 minutes (includes 15 minutes minimum marinating)
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 4
• Difficulty Level: Easy — weeknight-friendly but restaurant-worthy

Nutrition Highlights

Below is an estimated nutrition breakdown per serving (one quarter of the final dish). These values are approximate and based on ingredient data from USDA FoodData Central; they should be used as a guide, not a medical diagnosis. For general dietary recommendations, consult authoritative resources such as the CDC or Mayo Clinic.

Estimated nutrition per serving

• Calories: ~980 kcal
• Protein: ~48 g
• Carbohydrates: ~11 g
• Fat: ~83 g
• Saturated Fat: ~45 g
• Sodium: variable (depends on added salt; estimated ~650–900 mg)
• Fiber: ~1–2 g
  Notes:
• The high calorie and fat totals are largely from heavy cream, butter, and oil; you can reduce these significantly with substitutions (see Variations).
• Estimates derived from ingredient nutrient values from USDA FoodData Central and standard portion conversions. For individualized dietary advice, consult your healthcare provider or nutritionist (CDC; Mayo Clinic).

Why You’ll Love It

• Flavor & Aroma: The sauce balances tangy tomatoes, sweet butter, and aromatic spices; the garam masala and paprika bring warmth without overpowering.
• Comfort and Occasion: This is the kind of dish that comforts on chilly evenings, looks impressive on a dinner table, and scales easily for guests.
• Time-Friendly: With a short marinate and a straightforward pan-cook method, you get big flavor in under an hour — ideal for busy cooks.
• Family-Friendly: The mild, creamy profile appeals to kids and adults alike; add cayenne if you want a spicier kick.

Step-by-Step Instructions

Ingredients

• 1 ½ pounds (680 g) skinless boneless chicken thighs, cut into bite-sized chunks
• 1 teaspoon salt (for chicken)
• 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 (425 g) tomato sauce
• 1 teaspoon sugar
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 2 cups heavy cream (approx. 480 ml)
• ½ teaspoon cayenne pepper (optional, for heat)
• 1 teaspoon garam masala
• ½ teaspoon curry powder (additional)
• ¼ cup freshly chopped parsley (optional, for garnish)
• Naan bread and steamed rice, for serving

Optional ingredients and substitutions

• Lighter dairy: substitute half-and-half or evaporated milk for some or all of the heavy cream to reduce calories and fat.
• Yogurt swap: use plain full-fat yogurt instead of Greek yogurt if you prefer.
• Butter swap: ghee provides a deeper, nuttier flavor; use clarified butter if you want less milk solids.
• Protein alternatives: use boneless skinless chicken breast (slightly drier; watch doneness) or chickpeas/firm tofu for vegetarian options.
• Spice boost: increase cayenne or add a pinch of red chili flakes.

Directions

1. Marinate the chicken: In a bowl, combine the chicken chunks with 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon sweet paprika, ½ teaspoon curry powder, and 1 tablespoon Greek yogurt. Mix gently until coated. Cover and refrigerate for at least 15 minutes (or up to 2 hours for deeper flavor).
2. Start the sauce: In a large skillet over medium heat, add the vegetable oil and 1 tablespoon of the butter. When the butter melts and shimmers, add the minced garlic and diced onion. Sauté until fragrant and translucent, about 4–5 minutes.
3. Add tomatoes and season: Pour in the tomato sauce, stir in 1 teaspoon sugar, 1 teaspoon salt (adjust later if needed), ½ teaspoon black pepper, ½ teaspoon cayenne (optional), 1 teaspoon garam masala, and the additional ½ teaspoon curry powder. Bring to a gentle simmer and cook 3–4 minutes to marry the flavors.
4. Cook the chicken: In another pan over medium-high heat, add a splash of oil and sear the marinated chicken in batches until browned and cooked through (internal temperature 165°F / 74°C), about 5–7 minutes per batch depending on size. Avoid overcrowding the pan so pieces brown instead of steam.
5. Combine and finish: Add the cooked chicken to the sauce. Stir in the remaining 2 tablespoons of butter and the 2 cups of heavy cream. Simmer gently for 4–6 minutes until the sauce thickens slightly and coats the chicken.
6. Taste and adjust: Check seasoning and add salt, sugar, or cayenne as needed. If the sauce is too thick, thin with a splash of water or broth; if too thin, simmer a few minutes longer.
7. Garnish and serve: Sprinkle with freshly chopped parsley (or cilantro) and serve hot with naan and steamed rice.

Practical tips

• Don’t overmix the marinade — coat the chicken and refrigerate; prolonged agitation can change texture.
• Brown the chicken well for better flavor and color, but finish cooking in the pan to avoid drying out.
• Check doneness with an instant-read thermometer: 165°F / 74°C for chicken.
• If using chicken breast, reduce searing time and finish in sauce to retain moisture.

Best Pairings

• Classic: Serve with buttery naan and fluffy basmati rice to soak up the sauce.
• Lighter sides: A crisp cucumber raita or a simple green salad balances richness.
• Beverage: Try a chilled mango lassi for sweetness and cooling contrast, or pair with a light lager or aromatic white wine.
• Garnish ideas: Finish with fresh cilantro or parsley, a drizzle of cream, or a squeeze of lemon for brightness.

Keeping it Fresh

Room temperature

• For safety, do not store cooked butter chicken at room temperature for more than 2 hours.

Refrigeration

• Store in an airtight container for up to 3–4 days. Reheat gently on the stovetop over low heat to avoid breaking the sauce; add a splash of water or milk if it’s become too thick.

Freezer

• Freeze portions in airtight, freezer-safe containers for up to 2–3 months. Thaw overnight in the refrigerator before reheating. Note: cream-heavy sauces can change texture after freezing; reheat slowly and whisk in a little fresh cream or milk if the sauce separates.

Chef’s Advice

• Choose dark meat: Boneless skinless chicken thighs give the best balance of flavor and tenderness; they stay juicy under high heat.
• Temperature control: Simmer cream gently — boiling it vigorously can cause separation. Low-and-slow yields a smooth, velvety sauce.
• Spice timing: Blooming spices in oil at the start (or adding garam masala near the end) brings out essential oils and brightens the sauce.
• Texture cues: The sauce is ready when it coats the back of a spoon and leaves a clean line when you draw your finger through it.
• Make ahead: The flavors improve after resting overnight — the sauce and spices meld beautifully.

Creative Twists

1. Lighter Butter Chicken (lower calorie): Replace half the heavy cream with plain Greek yogurt stirred in off the heat, and use 1 tablespoon butter plus 1 tablespoon oil instead of 3 tablespoons of butter. Use low-sodium tomato sauce to control sodium.
2. Vegan Style: Swap chicken for seared cauliflower florets or firm tofu, use coconut cream instead of heavy cream, and use vegan butter. Increase garam masala for depth.
3. Smoky Tandoori Twist: Add 1 teaspoon smoked paprika and briefly char the marinated chicken under broiler or on a grill for a tandoori-like aroma before finishing in the sauce.
4. Quick Weeknight Version: Use pre-cooked rotisserie chicken shredded and fold into the sauce in the last 5 minutes — saves time without sacrificing flavor.

All Your Questions Answered

Q: Can I use chicken breast instead of thighs?
A: Yes — but watch cooking time closely. Chicken breast dries out faster; sear briefly and finish in the sauce to preserve moisture.

Q: Why did my sauce separate after reheating?
A: High heat or rapid boiling can cause cream to split. Reheat gently over low heat and whisk in a little cream or milk to re-emulsify.

Q: How can I make this healthier?
A: Reduce heavy cream, swap in Greek yogurt or light coconut milk, use less butter, and serve with cauliflower rice or a large salad.

Q: Can I prepare this ahead of time?
A: Absolutely. The dish often tastes better the next day. Store refrigerated and reheat gently before serving.

Q: What if the sauce is too thin or too thick?
A: To thicken: simmer gently uncovered a few minutes. To thin: stir in a splash of water, broth, or milk and warm through.

Conclusion

If you’re craving a home-cooked dish that feels luxurious yet is totally doable on a weeknight, this butter chicken is a winner — rich, comforting, and crowd-pleasing. Try the recipe, make it your own with a twist, and share your photos and tweaks with the community.

For an even quicker take on butter chicken that trims prep time, see this shorter version at Easy 20 Minute Butter Chicken | Gimme Delicious. If you want another trusted reference for a similar home-style approach, check out this detailed recipe roundup at Quick & Easy Homemade Butter Chicken Recipe.