Quick & Easy Homemade Butter Chicken Recipe

Introduction

Imagine tucking into a bowl of butter chicken whose aroma fills the kitchen with warm notes of garlic, toasted spices and rich tomato — a silky, mahogany-hued sauce that clings to forkfuls of tender, juicy chicken. The first spoonful greets you with a gentle tang from tomato and yogurt, rounded into indulgent creaminess by butter and heavy cream. Texturally it’s velvet and comforting, yet brightened by a faint pop of garam masala and a whisper of cayenne if you like heat.

This recipe is perfect for weeknight dinners when you want something impressive without fuss, cozy weekend meals, or for small gatherings when you want a crowd-pleaser that pairs beautifully with warm naan and fragrant basmati. It’s fast to pull together, forgiving for home cooks, and deliciously nostalgic — the kind of dish that sparks smiles and seconds.

At a Glance

Prep Time: 20 minutes (includes minimum 15-minute marinade)
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Difficulty Level: Easy

Nutrition Highlights

Nutrition (per serving, approximate)

Calories: 990 kcal
Protein: 44 g
Carbohydrates: 13–15 g
Fat: 81 g
Saturated Fat: ~46 g
Fiber: ~1–2 g
Sugar: ~6–8 g
Sodium: variable (depends on added salt; estimate 600–900 mg)

Notes on the numbers:

These are approximate values calculated from typical USDA FoodData Central entries for the ingredients listed (skinless boneless chicken thighs, heavy cream, butter, vegetable oil, canned tomato sauce, etc.) and rounded for clarity. Heavy cream, butter and the chicken thighs contribute most of the calories and fat.
For more tailored nutrition guidance or reductions (lower fat/saturated fat), sources such as the USDA FoodData Central and Mayo Clinic provide reliable, science-based information on ingredient nutrition and healthy-diet recommendations.

Why You’ll Love It

Irresistible taste and aroma: The combination of warm spices (garam masala, paprika, curry powder), garlic and slow-simmered tomatoes creates a deeply satisfying fragrance that welcomes you to the table.
Comfort and celebration in one dish: Creamy, rich, and crowd-pleasing — it works as a cozy solo dinner or an elegant main for entertaining.
Speed and accessibility: Minimal prep and straightforward technique mean you can have restaurant-style butter chicken on the table in under an hour.
Flexible and forgiving: The recipe tolerates substitutions (different cuts of chicken, dairy swaps) and is easy to scale up or down.

How to Make Quick & Easy Homemade Butter Chicken Recipe

Ingredients

1 ½ pounds (approx. 680 g) 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 (about 1 cup)
1 15-ounce (425 g) can tomato sauce
1 teaspoon sugar
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
2 cups heavy cream (480 ml)
½ teaspoon cayenne pepper (optional for heat)
1 teaspoon garam masala
½ teaspoon curry powder
¼ cup freshly chopped parsley (or cilantro), optional for garnish
Naan bread and steamed basmati rice, for serving

Optional ingredients and substitutions

Swap chicken thighs for 1.5 lbs chicken breast (slightly leaner; don’t overcook).
For lower fat: replace 1 cup heavy cream with whole milk or use Greek yogurt mixed with a splash of milk (temper yogurt to avoid curdling).
For dairy-free/vegan: use coconut cream instead of heavy cream, vegan butter or oil instead of butter, and firm tofu or chickpeas instead of chicken.
For smoky depth: add 1 tsp smoked paprika or a pinch of kasuri methi (dried fenugreek) at the end.

Method — step-by-step

Marinate the chicken: In a bowl, combine chicken chunks with 1 teaspoon salt, garlic powder, paprika, ½ teaspoon curry powder, and 1 tablespoon Greek yogurt. Mix to coat evenly. Cover and refrigerate for at least 15 minutes (or up to overnight for deeper flavor).

Tip: Even a short 15-minute marinade improves texture and flavor; longer is fine.

Start the sauce: In a large skillet over medium heat, warm 3 tablespoons vegetable oil and 1 tablespoon butter. Add the minced garlic and diced onion and sauté until the onion is translucent and fragrant (about 5–7 minutes).

Tip: Don’t rush — slowly softened onions build a sweeter base.

Build the tomato base: Add the 15-oz tomato sauce, 1 teaspoon sugar, 1 teaspoon salt (adjust later), ½ teaspoon black pepper, and stir to combine. Let the sauce simmer gently for 3–4 minutes to meld flavors.
Finish the sauce: Reduce heat to low, stir in the heavy cream, ½ teaspoon cayenne (if using), 1 teaspoon garam masala, and the extra ½ teaspoon curry powder. Simmer gently — avoid boiling vigorously to prevent cream from splitting.

Tip: If the sauce feels too acidic, a pinch more sugar will balance it.

Cook the chicken separately: In a second pan over medium-high heat, add 1 tablespoon butter (or oil). Add the marinated chicken in a single layer and sear until browned and cooked through (about 4–6 minutes per side depending on piece size). Ensure internal temperature reaches 165°F (74°C) per USDA guidance.

Tip: Don’t overcrowd the pan — sear in batches if needed. Browning adds flavor.

Bring it together: Add the cooked chicken to the simmering sauce and stir to coat. Let everything simmer together for 3–5 minutes so the chicken soaks in the sauce.
Finish and garnish: Stir in any remaining butter for gloss and richness, taste and adjust salt and spices. Garnish with chopped parsley or cilantro and serve hot with naan and steamed basmati rice.

Practical tips

Avoid overcooking the chicken; thighs are forgiving and stay juicy.
If cream splits, remove from heat and whisk in a splash of cold cream or yogurt off-heat.
For an ultra-smooth sauce, blend the tomato-onion base before adding cream.

Best Pairings

Classic: Steamed basmati rice and warm garlic naan to mop up every spoonful.
Refreshing sides: Cucumber raita or a simple kachumber salad (cucumber, tomato, onion, lemon) to cut through richness.
Vegetables: Roasted cauliflower or sautéed spinach make nice accompaniments.
Beverage: A light lager, crisp white wine (Riesling or Gewürztraminer), or masala chai after the meal.
Presentation tip: Serve with extra melted butter on naan for an indulgent touch and a wedge of lemon for brightness.

How to Store

Room temperature: Do not leave cooked butter chicken at room temperature for more than 2 hours (1 hour if ambient temperature is above 90°F / 32°C) — follow USDA food safety guidance.
Refrigeration: Store in an airtight container in the fridge for 3–4 days. Reheat gently on the stovetop over low heat or in the microwave in short intervals, stirring to keep the sauce smooth.
Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating tip: Reheat slowly, adding a splash of water or cream if the sauce has thickened considerably.

Chef’s Advice

Use thighs for best texture: Boneless skinless thighs stay moist and develop flavor during searing; breasts can dry out if overcooked.
Build flavor through browning: Sear chicken and brown the onions properly — these Maillard reactions are where much of the dish’s depth comes from.
Balance is key: Taste as you go. Tomato acidity, cream richness and spice heat should feel balanced — adjust sugar, salt and cayenne to suit your palate.
Control creaminess: If you want a lighter sauce, reduce heavy cream by half and add ½ cup whole milk or full-fat Greek yogurt (temper yogurt to avoid curdling).

Delicious Variations

Vegan Butter “Chicken”: Replace chicken with firm tofu cubes or cooked chickpeas, use coconut cream instead of heavy cream, and vegan butter or oil — simmer slightly longer so flavors penetrate.
Lighter Version: Substitute half the heavy cream with whole milk and reduce butter to 1 tablespoon; add extra tomato paste for body.
Smoky Tandoori Twist: Marinate the chicken with a teaspoon of smoked paprika and a teaspoon of ginger-garlic paste; finish with a pinch of kasuri methi for that classic tandoori aroma.
Extra Vegetables: Add roasted bell peppers or cauliflower florets to the sauce for more texture and a veggie-forward meal.

Frequently Asked Questions

Q: Can I use chicken breast instead of thighs? A: Yes. Chicken breast is leaner and will work; watch cooking time closely to avoid drying — cook until just done (165°F / 74°C internal).

Q: My sauce split — how do I fix it? A: Remove from heat and whisk in a small amount of cold cream or yogurt off the heat. Alternatively, blend the sauce briefly for a smoother texture.

Q: Can I make this ahead for a party? A: Absolutely. Make the sauce and chicken ahead, refrigerate separately, then gently warm and combine before serving. Reheat slowly to preserve texture.

Q: How can I reduce calories or saturated fat? A: Replace some or all heavy cream with Greek yogurt (temper to prevent curdling), use less butter, or swap in coconut milk (for a different flavor profile) — macros will change accordingly.

Q: Is this safe to freeze? A: Yes. Store in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.

Conclusion

I hope this butter chicken recipe gives you the confidence to make a rich, flavorful dish that becomes a regular favorite — whether for quick weeknights or special dinners. If you’d like a faster, 20-minute technique to try another time, check out this helpful version at 20-minute butter chicken recipe at Gimme Delicious. For a different take with step-by-step photos and tips, see the classic guide at Butter Chicken – RecipeTin Eats.

If you make it, please share a photo and your tweaks — I love hearing how readers adapt recipes to their tastes. Enjoy!