Quick Easy Homemade Butter Chicken

Ingredients for Quick Easy Homemade Butter Chicken

I always use chicken thighs for this recipe because they stay tender and juicy throughout the whole simmer, which makes a real difference in the final texture. The spice list looks long at first glance, but every single one earns its spot. Here is everything you need:

For the Chicken and Marinade:

• 1 1/2 lbs boneless skinless chicken thighs (cut into bite-sized chunks – I recommend thighs over breasts for the juiciest, most forgiving results)
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp sweet paprika
• 1/2 tsp curry powder
• 1 tbsp Greek yogurt – In my experience, even a short 15-minute marinade makes the chicken noticeably more tender

For the Butter Chicken Sauce:

• 3 tbsp vegetable oil
• 3 tbsp butter, divided into three 1-tablespoon portions
• 6 cloves garlic, minced
• 1 medium onion, diced
• 1 can (15 oz) tomato sauce
• 1 tsp sugar
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1/2 tsp curry powder
• 1/2 tsp cayenne pepper (optional, skip for a mild family-friendly version)
• 1 tsp garam masala – Pro tip: always add this at the very end of cooking to keep its fragrant, warm aroma intact
• 2 cups heavy cream – My preference is full-fat cream for that classic velvety, deep orange-hued sauce

To Serve:

• Naan bread
• Steamed basmati rice
• 1/4 cup fresh parsley or cilantro, chopped (optional garnish)

Step-by-Step Instructions

I recommend reading all the steps before you start cooking. In my experience, getting the marinade done even 15 minutes ahead makes the whole process feel smooth and the chicken ends up noticeably more tender and flavorful.

Step 1: In a large mixing bowl, combine the chicken chunks with salt, garlic powder, paprika, curry powder, and Greek yogurt. Toss until every piece is fully coated. Cover and refrigerate for at least 15 minutes, or overnight for the deepest flavor.

Step 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 and sear for 4 to 5 minutes total, turning once to build a light golden crust on both sides. The chicken does not need to be fully cooked at this stage. Remove and set aside on a plate. Do not crowd the pan or the chicken will steam instead of sear.

Step 3: In the same skillet, reduce heat to medium and melt 1 tablespoon of butter. Add the minced garlic and diced onion. Saute for 5 to 6 minutes, stirring occasionally, until soft, translucent, and fragrant. Rushing this step can leave a raw onion bite in the finished sauce, so give it time.

Step 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 and wake up the spices.

Step 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 or the cream may separate.

Step 6: Return the seared chicken and any collected plate 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 and well coated in sauce. Taste and adjust salt or sugar as needed.

Step 7: Garnish with freshly chopped parsley or cilantro and serve hot with naan bread and steamed basmati rice.

Best Things to Serve with Homemade Butter Chicken

Butter chicken is rich and saucy, so the best pairings either soak up that gorgeous sauce, cool things down, or add a fresh texture contrast to the plate.

Steamed Basmati Rice: This is the classic pairing and for good reason. Light, fragrant basmati absorbs the creamy sauce beautifully without competing with the warm spices. For another satisfying rice bowl dinner, this street corn chicken rice bowl is a great weeknight option to keep in your rotation.

Warm Naan Bread: Soft naan is perfect for scooping up every last bit of sauce. Store-bought works completely fine on a busy weeknight.

Light Cucumber Salad or Chickpea Salad: A crisp, tangy salad cools the palate between bites and balances the richness of the cream sauce. This chickpea beet and feta salad is a bright, protein-rich side that pairs wonderfully with the warm spice flavors of butter chicken.

Steamed Broccoli or Green Beans: Both add a mild, nutritious green element that balances the richness of the sauce without distracting from the main dish flavors.

Crispy Veggie Slaw: A crunchy, tangy slaw made with cabbage and a light vinegar dressing provides the best texture contrast to the soft, saucy chicken. For a lighter protein-packed side, these high protein stuffed bell peppers also complement the meal beautifully on a bigger dinner spread.

How to Store and Reheat Butter Chicken

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors genuinely deepen overnight, so day-two butter chicken is often better than the day you made it. For longer storage, cool the dish completely, portion into freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

To reheat, warm gently in a saucepan over low heat with a small splash of cream or water to loosen the sauce. I recommend avoiding high heat since it can cause the cream to separate and turn grainy. If using the microwave, heat on medium power in 60-second intervals, stirring between each round.

Pro tip: if you want to get ahead on busy weeks, prepare the sauce base up to 2 days in advance and refrigerate it separately. When ready to serve, reheat the sauce gently, add freshly seared chicken, finish with garam masala and the final tablespoon of butter, and dinner is on the table in under 20 minutes. For more quick weeknight chicken ideas like this one, this sticky garlic chicken noodles recipe is another dependable one-pan winner worth bookmarking.

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.

Print Recipe Save to My Pins

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

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.