Name: Quick & Easy Homemade Butter Chicken
Prep time: 5 min
Cook time: 25 min
Total time: 45 min
Cuisine: Indian
Ingredients: 1.5 lbs skinless boneless chicken thighs, cut into bite-sized chunks; 1 tsp salt; 1 tsp garlic powder; 1 tsp sweet paprika; 1 tsp curry powder; 1/2 cup Greek yogurt; 1 tbsp vegetable oil; 3 tbsp butter (divided use); 3 garlic cloves, minced; 1 medium onion, diced; 1 cup tomato sauce; 1 tsp sugar; Salt (to taste); 1/2 tsp black pepper; 1/2 cup heavy cream; 1/4 tsp cayenne pepper (optional); 1 tsp garam masala; 1 tsp curry powder; Fresh parsley, chopped (for garnish); Naan bread (to serve); Steamed rice (to serve)

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I created a creamy, flavorful butter chicken that's surprisingly simple to make at home. Featuring juicy marinated chicken thighs in a rich tomato-cream sauce, it's a cozy comfort food that pairs beautifully with naan or steamed rice.

Why I’ll Love This Recipe

I love that this butter chicken blends warm spices, tangy tomato sauce, and velvety cream into a dish that feels luxurious yet comes together in under an hour. Marinating the chicken in Greek yogurt boosts tenderness, and finishing with cold butter gives the sauce that silky, restaurant-quality texture.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken & Marinade

skinless boneless chicken thighs, cut into bite-sized chunks
salt
garlic powder
sweet paprika
curry powder
Greek yogurt

For the Butter Chicken Sauce

vegetable oil
butter (divided use)
garlic cloves, minced
onion, diced
tomato sauce
sugar
salt (to taste)
black pepper
heavy cream
cayenne pepper (optional)
garam masala
curry powder
fresh parsley, chopped (for garnish)

To Serve

naan bread
steamed rice

Directions

I mix chicken, salt, garlic powder, paprika, curry powder, and Greek yogurt until well coated. I let it marinate for at least 15 minutes.
I heat oil in a large skillet over medium-high, add the chicken, and cook for about 8–10 minutes until golden and cooked through. I remove the chicken and leave the oil in the pan.
I reduce the heat to medium and melt a tablespoon of butter in the skillet. I sauté the minced garlic and diced onion with a pinch of salt until translucent.
I stir in the tomato sauce and sugar and let it simmer briefly. I return the chicken to the pan and pour in the heavy cream, stirring until the sauce turns a rich orange.
I add cayenne (if using), garam masala, curry powder, and black pepper. I simmer everything on low heat for about 10 minutes.
I stir in the remaining cold butter for a silky finish, then sprinkle with chopped parsley.
I serve hot with naan and steamed rice.

Servings and timing

Servings: 4
Prep time: 5 minutes
Marinate time: at least 15 minutes
Cook time: 25 minutes
Total time: around 45 minutes

Variations

I sometimes use chicken breasts, tofu, or even paneer instead of chicken thighs.
I replace Greek yogurt with coconut yogurt or sour cream if needed.
For a dairy-free version, I use plant-based butter and coconut cream.
I occasionally swap the tomato sauce for pureed canned tomatoes or diluted tomato paste.
I use honey or maple syrup instead of sugar for a natural sweetener.
I swap heavy cream for coconut cream or cashew cream for a different twist.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I warm it on the stovetop over low heat, adding a splash of water or cream if needed.
For longer storage, I freeze it for up to 2 months, then thaw in the fridge and reheat gently.

FAQs

How long should I marinate the chicken?

I recommend at least 15 minutes, but letting it sit for a few hours makes the chicken even more flavorful and tender.

Can I make this dairy-free?

Yes, I use coconut yogurt, coconut cream, and plant-based butter to make it completely dairy-free.

Is this butter chicken spicy?

It’s mild by default. I adjust the spice level by changing the amount of cayenne pepper I add—or leave it out for a very mild version.

Can I substitute chicken thighs with chicken breast?

Absolutely. I just make sure not to overcook the breast meat since it can dry out faster than thighs.

Can I freeze this butter chicken?

Yes, it freezes very well. I cool it completely, store it in a freezer-safe container, and reheat on the stove with a bit of cream or water to freshen the sauce.

Conclusion

I love this butter chicken recipe because it brings bold flavor and creamy texture without complicated steps. With a short marinate time and a quick simmer, I can enjoy a rich, comforting Indian-inspired meal on a weeknight. Whether served with naan or rice, it's always a hit at the table.

Quick & Easy Homemade Butter Chicken

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Author: Sue
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Main Course
Method: Stovetop
Cuisine: Indian
Diet: Halal

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Description

A quick and easy homemade butter chicken recipe featuring marinated chicken thighs simmered in a creamy, spiced tomato sauce. Perfect with naan or steamed rice, this comforting dish delivers rich, restaurant-quality flavor in under an hour.

Instructions

In a bowl, mix chicken thighs with salt, garlic powder, paprika, curry powder, and Greek yogurt until well coated. Let marinate for at least 15 minutes.
Heat vegetable oil in a large skillet over medium-high heat. Add marinated chicken and cook for 8–10 minutes until golden and cooked through. Remove chicken from skillet and set aside.
Reduce heat to medium and add 1 tablespoon butter to the skillet. Sauté minced garlic and diced onion with a pinch of salt until translucent.
Stir in tomato sauce and sugar. Simmer briefly, then return chicken to the pan. Pour in heavy cream and stir until the sauce turns orange and creamy.
Add cayenne pepper (if using), garam masala, curry powder, and black pepper. Simmer over low heat for 10 minutes.
Stir in the remaining cold butter to finish the sauce, allowing it to melt and create a silky texture. Garnish with chopped parsley.
Serve hot with naan bread and steamed rice.