Quick & Easy Homemade Butter Chicken Recipe

Quick & Easy Homemade Butter Chicken Recipe

Introduction
The first spoonful of this butter chicken greets you with a warm, velvety tomato-cream aroma that fills the kitchen—an inviting swirl of garlic, butter, and toasted spices. The sauce is silky on the tongue, with a gentle tang from tomato and yogurt balanced by the mellow sweetness of heavy cream; tender, bite-sized chicken pieces soak it up, giving you juicy bites that practically melt. It’s the kind of dish that makes you close your eyes and smile.

This recipe is perfect for cozy weeknight dinners, low-key weekend feasts, or for impressing friends at a casual gathering. It reheats beautifully for meal prep and scales up easily for holiday get-togethers. If you want another take on similar comfort-food curries, see this homemade butter chicken guide for more ideas.

Dish Snapshot

• Prep Time: 20 minutes (plus at least 15 minutes for marinating)
• Cook Time: 25–30 minutes
• Total Time: ~50 minutes
• Servings: 4
• Difficulty Level: Easy–Intermediate

Nutrition Highlights
Nutrition per serving (recipe yields 4 servings — values are estimates):

• Calories: ~780 kcal
• Protein: ~38 g
• Carbohydrates: ~12 g
• Fat: ~64 g
• Saturated Fat: ~33 g
• Fiber: ~2 g
• Sugar: ~6 g
• Sodium: ~700 mg

Notes on the numbers: these values are estimated using standard nutrition data sources (USDA FoodData Central and established nutrition calculators) and rounded to sensible figures. Heavy cream and butter drive most of the calories and saturated fat; if you need a lighter version, consult the substitutions below. For general guidance about saturated fat and heart-healthy limits, authoritative sources like the Mayo Clinic and the CDC recommend monitoring saturated fat intake and balancing with vegetables and whole grains.

Why You’ll Love It

• Instant comfort: The lush sauce and tender chicken make this a deeply satisfying dish that evokes cozy nights and family-style sharing.
• Crowd-pleaser: Its familiar, mildly spiced flavor appeals to both spice-lovers and those wary of heat; a perfect dish to serve guests.
• Speed and simplicity: With a quick marinade and straightforward stove-top method, you can have dinner on the table in under an hour.
• Versatility: Serve it with rice, naan, or use it as a filling for wraps—this recipe adapts to your meal plan and dietary tweaks.

Method & Process

Ingredients

• 1 ½ pounds 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 tomato sauce (about 425 g)
• 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

Optional ingredients and substitutions

• Swap heavy cream for half-and-half (lighter) or a 50/50 mix of evaporated milk + plain yogurt for lower fat.
• Use boneless, skinless chicken breast if you prefer leaner meat; reduce cooking time to avoid drying.
• Replace butter with ghee for a nuttier flavor.
• For a dairy-free vegan version, use coconut cream and replace chicken with firm tofu or chickpeas (see variations).
• Add 1–2 teaspoons of fenugreek (kasuri methi) for a more traditional aroma.

Directions

1. In a bowl, mix the chicken with 1 teaspoon salt, garlic powder, sweet paprika, ½ teaspoon curry powder, and Greek yogurt. Cover and refrigerate for at least 15 minutes (up to 2 hours).
2. In a large skillet, heat the vegetable oil and 1 tablespoon of butter over medium heat. Add the minced garlic and diced onion; sauté until fragrant and translucent (about 5–7 minutes).
3. Stir in the tomato sauce, sugar, 1 teaspoon salt (adjust to taste), black pepper, heavy cream, cayenne pepper (if using), garam masala, and the additional ½ teaspoon curry powder. Bring to a gentle simmer and let the sauce cook for 5 minutes to meld flavors.
4. While the sauce simmers, heat another pan over medium-high. Add a small splash of oil and cook the marinated chicken in batches, searing the pieces until browned and cooked through (internal temperature should reach 165°F / 74°C). Avoid overcrowding the pan so the chicken browns rather than steams.
5. Add the cooked chicken to the simmering sauce. Stir in the remaining butter (2 tablespoons) and allow the curry to simmer together for 3–5 minutes so the flavors combine and the sauce slightly thickens.
6. Taste and adjust seasoning: more salt, a pinch of sugar, or extra garam masala as desired. Garnish with freshly chopped parsley.
7. Serve hot with warm naan bread and steamed rice.

Practical tips

• Don’t overmarinate chicken with yogurt for more than 4 hours; acids can start to change texture. The minimum 15 minutes improves flavor.
• Browning the chicken in batches ensures good caramelization and deeper flavor.
• If your sauce is too thin, simmer uncovered on low to reduce; if too thick, stir in a splash of water or broth.
• Use a meat thermometer to check doneness (165°F / 74°C for poultry).

Best Pairings

• Traditional: Serve over steamed basmati rice with torn naan to scoop every last drop of sauce.
• Lighter sides: A crisp cucumber–mint raita or a simple green salad cuts richness.
• Vegetables: Roasted cauliflower or spiced sautéed spinach complement the flavors.
• Drinks: A chilled Indian lager, off-dry Riesling, or a lightly spiced chai after the meal works well.
• For a casual twist, use leftovers as a pita or wrap filling with shredded lettuce and pickled onions.

Shelf Life & Storage

• Room temperature: Do not leave butter chicken out 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 for up to 3–4 days.
• Freezer: Freeze in a shallow, airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Gently reheat on the stove over low-medium heat, stirring occasionally; add a splash of water or cream if the sauce has thickened too much. Microwave works for single portions—stir halfway through heating.

Chef’s Advice

• Use thigh meat for juiciness: skinless boneless thighs stay moister than breast and tolerate longer simmering.
• Control the creaminess: add cream gradually and finish with butter off heat for a glossy, indulgent finish.
• Layer spices: toast garam masala briefly in the pan before adding liquid (optional) to awaken oils and deepen aroma.
• Texture cue: properly cooked chicken will be opaque and tender with juices running clear — avoid cooking until stringy or dry.
• Make it ahead: the flavors deepen overnight; reheat gently and freshen with a squeeze of lemon and chopped herbs.

Creative Twists

1. Vegan Butter “Chicken” (Butter “Chickpea”)

   • Replace chicken with 2 cans drained chickpeas or cubed firm tofu.
   • Substitute heavy cream with full-fat coconut milk and use vegan butter or coconut oil.
   • Add a teaspoon of smoked paprika for depth.

2. Lighter Weeknight Version

   • Use 1 cup half-and-half + 1 cup low-fat plain yogurt instead of heavy cream.
   • Use skinless chicken breast, cut thinly, and cook quickly on high heat.

3. Smoky Tandoori Twist

   • Char the marinated chicken briefly under the broiler or on a very hot grill for smoky notes, then finish in the sauce.
   • Add 1 teaspoon smoked paprika and a pinch of saffron warmed in a tablespoon of milk for a festive touch.

4. Creamy Coconut Variation

   • Replace cream with coconut cream for a slightly sweet, tropical tone; pair with lime wedges and cilantro.

For more ideas on simplifying or speeding up this dish, check out this easy butter chicken variations.

All Your Questions Answered
Q: Can I make this ahead and freeze it?
A: Yes — freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat gently.

Q: How can I reduce calories without losing too much flavor?
A: Use half-and-half or evaporated milk with yogurt instead of heavy cream, and swap thighs for chicken breast. Reduce butter to 1 tablespoon and use cooking spray for browning.

Q: My sauce tastes a bit flat — how do I brighten it?
A: A small squeeze of lemon or 1 teaspoon of additional garam masala near the end can lift the flavors. Taste and adjust salt.

Q: Is there a substitute for garam masala?
A: A mixture of equal parts ground coriander and cumin with a pinch of cinnamon and cardamom approximates garam masala in a pinch.

Conclusion

This quick & easy butter chicken brings restaurant-style comfort to your kitchen with straightforward steps and big, homey flavors—perfect for weeknights, dinner parties, and cozy leftovers. If you want a faster 20-minute approach, see Easy 20 Minute Butter Chicken | Gimme Delicious for more techniques. For another home-cook-friendly version and tips, consult Quick & Easy Homemade Butter Chicken Recipe.

Give it a try, share a photo of your finished dish, and tell us which variation you loved most—let’s keep the conversation cooking.

Quick & Easy Homemade Butter Chicken

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• Author: recipechangegmail-com
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Non-Vegetarian

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Description

This butter chicken features a warm, velvety tomato-cream sauce with tender chicken pieces, perfect for cozy dinners or gatherings.

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Ingredients

Scale 1x2x3x

• 1 ½ pounds 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 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

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Instructions

1. In a bowl, mix the chicken with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Cover and refrigerate for at least 15 minutes.
2. In a large skillet, heat vegetable oil and 1 tablespoon of butter over medium heat. Add minced garlic and diced onion; sauté until fragrant and translucent for 5–7 minutes.
3. Stir in the tomato sauce, sugar, adjusted salt, black pepper, heavy cream, cayenne pepper (if using), garam masala, and additional curry powder. Bring to a gentle simmer and cook for 5 minutes.
4. Heat another pan over medium-high. Cook the marinated chicken in batches until browned and cooked through. Add to the simmering sauce.
5. Stir in the remaining butter and allow to simmer for 3–5 minutes to combine flavors and thicken the sauce.
6. Taste and adjust seasoning as desired. Garnish with freshly chopped parsley and serve hot with naan and rice.

Notes

For a lighter version, swap heavy cream for half-and-half or a mixture of evaporated milk and yogurt. Use chicken breast for leaner meat; redcue cooking time.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian

Nutrition

• Serving Size: 1 serving
• Calories: 780
• Sugar: 6g
• Sodium: 700mg
• Fat: 64g
• Saturated Fat: 33g
• Unsaturated Fat: 24g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 2g
• Protein: 38g
• Cholesterol: 160mg