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Quick easy homemade butter chicken simmering in a creamy orange tomato sauce garnished with fresh parsley

Quick Easy Homemade Butter Chicken

Tender chicken thighs marinated in warm spices and Greek yogurt, simmered in a silky creamy tomato sauce with rich butter and aromatic Indian spices. Ready in 45 minutes with simple pantry staples.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Indian
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs cut into bite-sized chunks
  • 1 tsp salt for marinade
  • 1 tsp garlic powder for marinade
  • 1 tsp sweet paprika for marinade
  • 0.5 tsp curry powder for marinade
  • 1 tbsp Greek yogurt for marinade
  • 3 tbsp vegetable oil
  • 3 tbsp butter divided into three 1-tablespoon portions used at different stages
  • 6 cloves garlic minced
  • 1 medium onion diced
  • 15 oz canned tomato sauce 1 standard can
  • 1 tsp sugar
  • 1 tsp salt for sauce, adjust to taste
  • 0.5 tsp black pepper
  • 0.5 tsp curry powder for sauce
  • 0.5 tsp cayenne pepper optional, skip for a mild family-friendly version
  • 1 tsp garam masala add at the very end of cooking to preserve aroma
  • 2 cups heavy cream full-fat recommended for best sauce texture
  • 0.25 cup fresh parsley or cilantro chopped, optional garnish
  • naan bread for serving
  • steamed basmati rice for serving

Equipment

  • Large skillet
  • Mixing bowl
  • Wooden spoon or spatula
  • Measuring cups and spoons

Method
 

  1. In a large mixing bowl, combine the chicken chunks with salt, garlic powder, paprika, curry powder, and Greek yogurt. Toss until fully coated. Cover and refrigerate for at least 15 minutes, or overnight for deeper flavor.
  2. Heat vegetable oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the marinated chicken in a single layer. Do not crowd the pan. Sear for 4 to 5 minutes total, turning once to get a light golden crust. The chicken does not need to be fully cooked. Remove and set aside.
  3. Reduce heat to medium and melt 1 tablespoon of butter in the same skillet. Add the minced garlic and diced onion. Saute for 5 to 6 minutes, stirring occasionally, until soft, translucent, and fragrant.
  4. Stir in the tomato sauce, sugar, salt, black pepper, curry powder, and cayenne if using. Bring to a gentle simmer and cook for 3 to 4 minutes to blend the flavors.
  5. Pour in the heavy cream while stirring continuously. Reduce heat to low and simmer for 5 to 7 minutes until the sauce thickens and turns a deep creamy orange color. Do not let it boil.
  6. Return the seared chicken and any collected juices to the pan. Sprinkle in the garam masala and stir in the remaining tablespoon of butter. Simmer gently for 8 to 10 minutes until the chicken is fully cooked through. Taste and adjust salt or sugar as needed.
  7. Garnish with freshly chopped parsley or cilantro and serve hot with naan bread and steamed basmati rice.

Notes

Always add garam masala at the end to preserve its aroma. Reheat on low heat only since high heat causes cream sauces to separate. For dairy-free, substitute Greek yogurt with a plant-based alternative and replace heavy cream with coconut cream. The sauce base can be made up to 2 days in advance and refrigerated.