Name: Quick & Easy Homemade Butter Chicken Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Indian
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; Steamed rice

Jump to Recipe

Introduction

Butter chicken is a beloved Indian dish known for its rich and creamy tomato-based sauce paired with tender, flavorful chicken. This quick and easy homemade version delivers all the classic flavors with minimal fuss, perfect for a satisfying weeknight meal.

A white round plate on a white marbled surface holds three layers of food: at the top, four folded pieces of warm, golden-brown naan bread with soft, slightly bubbly texture; in the middle, a mound of fluffy white rice sprinkled with small green herb flakes; at the bottom, a layer of chunky orange curry sauce with herbs and spices visible, coating pieces of tender chicken, creating a rich, creamy texture. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a medium bowl, combine the chicken, salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix well to coat the chicken evenly. Let it marinate for at least 15 minutes while you prepare the other ingredients.
Step 2: Heat 3 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 8 to 10 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside, leaving the oil in the pan.
Step 3: Reduce the heat to medium and add 1 tablespoon of butter to the skillet. Scrape the bottom to loosen 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 is translucent and fragrant.
Step 4: Stir in the tomato sauce and sugar. Let the mixture simmer for 2 to 3 minutes before adding the cooked chicken back into the skillet. Mix well, then pour in the heavy cream. Stir until the sauce becomes a rich orange color.
Step 5: Add cayenne pepper (if using), garam masala, curry powder, black pepper, and additional salt to taste. Let the sauce simmer gently on low heat for 10 minutes to allow the flavors to meld.
Step 6: Stir in the remaining 2 tablespoons of cold butter and let it melt into the sauce, creating a silky finish. Sprinkle with chopped parsley if desired.
Step 7: Serve the butter chicken hot with naan bread and steamed rice. Enjoy the creamy, flavorful goodness!

Tips & Variations

Use chicken breast if preferred, but thighs stay juicier and more tender.
For a lighter version, swap heavy cream for half-and-half or coconut milk.
Adjust cayenne pepper to control the heat level according to your taste.
Leftovers make great wraps when paired with fresh veggies and naan.
Adding a splash of lemon juice before serving can brighten the flavors.

Storage

Store leftover butter chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to maintain the creamy texture. For longer storage, freeze in a freezer-safe container for up to 2 months and thaw overnight in the fridge before reheating.

How to Serve

A round blue pot filled with a thick orange-colored creamy dish showing soft chunks of food throughout the sauce. The creamy texture is dotted with green herbs and black pepper flakes, giving it a speckled look. The pot sits on a white marbled surface and the dish looks rich and hearty with a slightly uneven, smooth top layer of sauce. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast works well—just be careful not to overcook it as it can dry out faster than thighs. Cooking times may be slightly shorter.

Is garam masala necessary?

Garam masala adds distinctive warmth and depth to the dish, but if you don’t have it, a blend of cumin, coriander, and cinnamon can be used as a substitute.