Name: Quick & Easy Homemade Butter Chicken Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 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 classic known for its creamy, rich tomato-based sauce and tender, flavorful chicken. This quick and easy homemade version brings all the deliciousness to your kitchen without the fuss. Perfect for a weeknight dinner or casual gathering, it’s sure to become a family favorite.

A white round plate holds three main layers: folded pieces of flatbread positioned at the top edge, showing light brown char marks and soft texture; beneath the flatbread, a mound of fluffy white rice sprinkled with finely chopped green herbs; at the front and bottom of the plate, a thick orange curry sauce with visible black pepper flakes and green herb bits, covering tender pieces of meat or vegetables. The plate sits on a white marbled surface. 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 so the chicken is evenly coated. Let it marinate for at least 15 minutes while you prepare the sauce ingredients.
Step 2: Heat 3 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 8-10 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken and set aside, leaving the oil in the pan.
Step 3: Reduce heat to medium and add 1 tablespoon of butter to the skillet. Scrape up any browned bits from the pan to deglaze it, adding a splash of water if needed. 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. Allow the sauce to simmer for 2-3 minutes, then return the cooked chicken to the skillet. Stir to combine, then pour in the heavy cream. Mix until the sauce turns a rich orange color.
Step 5: Add cayenne pepper (if using), garam masala, curry powder, and black pepper. Let the sauce simmer on low heat for 10 minutes to develop the flavors, adjusting salt to taste.
Step 6: Stir in the remaining 2 tablespoons of cold butter until melted to create a silky finish. Garnish with chopped parsley if desired.
Step 7: Serve the butter chicken hot with naan bread and steamed rice. Enjoy the creamy, flavorful dish!

Tips & Variations

For extra heat, increase the cayenne pepper or add a pinch of red chili flakes.
Use boneless chicken breasts if you prefer leaner meat, but thighs keep the dish more tender and juicy.
Substitute heavy cream with coconut milk for a dairy-free version with a subtle coconut flavor.
Marinate the chicken longer, up to a few hours, for deeper flavor infusion.

Storage

Store leftover butter chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the cream sauce from separating. It can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A round blue pot filled with a thick creamy orange sauce with visible small chunks of food mixed in, dotted with dark green herbs and black pepper flakes spread evenly on the surface; the pot is placed on a white marbled textured surface with two handles shown at the top and bottom. 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 can be used, but it tends to be less juicy. Cook it carefully to avoid drying out, and consider marinating a bit longer to add moisture.

Is butter chicken very spicy?

Traditional butter chicken is mildly spiced and creamy. You can adjust the heat by adding or omitting cayenne pepper and choosing how much garam masala or curry powder to include.