Name: Quick & Easy Homemade Butter Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 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; 2 tbsp vegetable oil; 3 tbsp butter, divided; 3 garlic cloves, minced; 1 medium onion, diced; 1 cup tomato sauce; 1 tbsp sugar; 1/2 cup heavy cream; 1/2 tsp black pepper; 1/4 tsp cayenne pepper (optional); 1 tsp garam masala; 1 tsp additional curry powder; 1 tbsp freshly chopped parsley (optional, for garnish); Naan bread and steamed rice, for serving

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I’m inviting you to a creamy, spiced dish that's become my go-to comfort food: a velvety butter chicken that's simple to make and full of aromatic warmth.

Why You’ll Love This Recipe

I love how this recipe combines tender, marinated chicken with a rich tomato-cream sauce that’s finished with butter for an indulgent, silky texture. It’s quick, comforting, and perfect for both cozy family dinners and casual gatherings.

Ingredients

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

1.5 lbs skinless boneless chicken thighs, cut into bite-sized chunks
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon sweet paprika
1 teaspoon curry powder
½ cup Greek yogurt
2 tablespoon vegetable oil
3 tablespoon butter, divided
3 garlic cloves, minced
1 medium onion, diced
1 cup tomato sauce
1 tablespoon sugar
½ cup heavy cream
½ teaspoon black pepper
¼ teaspoon cayenne pepper (optional)
1 teaspoon garam masala
1 teaspoon additional curry powder
1 tablespoon freshly chopped parsley (optional, for garnish)
Naan bread and steamed rice, for serving

Directions

I begin by mixing chicken pieces with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt, making sure every piece is coated. I let it marinate for at least 15 minutes.
Next, I heat vegetable oil in a skillet over medium-high heat. I cook the marinated chicken for about 8–10 minutes until it’s golden and cooked through, then I set it aside.
In the same pan, I reduce the heat to medium and add one tablespoon of butter. I deglaze the skillet, then add minced garlic and diced onion with a pinch of salt, sautéing until the onion turns translucent.
I stir in tomato sauce and sugar, letting it simmer for 2–3 minutes. Then I add the chicken back in and pour in the heavy cream, stirring until the sauce becomes a beautiful orange hue.
I season the sauce with cayenne pepper (if I want heat), garam masala, additional curry powder, and black pepper. I allow it to simmer on low for 10 minutes so all the flavors meld.
Finally, I stir in the remaining two tablespoons of cold butter for a silky finish and sprinkle freshly chopped parsley if I’m using it.
I serve it piping hot, alongside naan bread and steamed rice.

Servings and Timing

This recipe serves 4 people. The total time from start to finish is about 45 minutes — that includes approximately 15 minutes to marinate, 25 minutes of active cooking, and a few minutes to finish the sauce.

Variations

I’ve swapped chicken thighs for chicken breasts when I want a leaner version, and it still turns out great with slight adjustments to cooking time.
I sometimes use regular plain yogurt or coconut yogurt instead of Greek yogurt for a dairy-free twist.
If I’m out of butter, I’ll use ghee or a plant-based butter alternative.
On busy days, I swap tomato sauce for pureed canned tomatoes or tomato paste mixed with water.
To lighten it up, I use coconut cream or half-and-half instead of heavy cream.

Storage/Reheating

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

FAQs

Can I use chicken breasts instead of chicken thighs?

I choose thighs for juiciness, but yes — chicken breasts work well too. I just watch the cooking time closely, since breasts can dry out more quickly.

What can I substitute for heavy cream?

I often use coconut cream, half-and-half, or cashew cream. While the richness will vary slightly, the result is still delightfully creamy.

Is butter chicken supposed to be spicy?

I control the heat. If I want a mild dish, I skip the cayenne pepper. For a bit of kick, I add it gradually until it suits my taste.

Can I make this dish ahead of time?

Absolutely. I sometimes prepare it a day ahead. I refrigerate the sauce and reheat it gently, then finish with cold butter before serving to restore the silky texture.

How do I thicken the sauce if it's too thin?

If it gets too runny, I mix a tablespoon of cornstarch with about a third cup of water and stir it in. It thickens nicely in just a few minutes of simmering.

Conclusion

I find this butter chicken recipe to be a comforting, versatile dinner that brings restaurant-level flavor right to my kitchen — without the fuss. Whether I'm looking for something indulgent or a cozy family meal, this dish never disappoints.

Quick & Easy Homemade Butter Chicken

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Author: Sue
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Dinner
Method: Stovetop
Cuisine: Indian
Diet: Halal

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Description

A quick and easy homemade butter chicken made with tender marinated chicken thighs simmered in a creamy, spiced tomato sauce—perfect for cozy dinners or entertaining guests.

Instructions

In a bowl, mix chicken with salt, garlic powder, paprika, curry powder, and Greek yogurt. Let it marinate for at least 15 minutes.
Heat oil in a skillet over medium-high heat. Cook marinated chicken for 8–10 minutes until golden and cooked through. Set aside.
Reduce heat to medium, add 1 tablespoon butter to the same skillet. Add garlic and onion with a pinch of salt and sauté until onion is translucent.
Stir in tomato sauce and sugar. Simmer for 2–3 minutes, then add cooked chicken and pour in heavy cream, stirring until smooth.
Season with cayenne pepper (if using), garam masala, additional curry powder, and black pepper. Simmer on low for 10 minutes.
Stir in remaining 2 tablespoon butter for a silky finish. Garnish with chopped parsley if desired.
Serve hot with naan and steamed rice.

Notes

Chicken breasts can be used instead of thighs—adjust cooking time to prevent drying.
Substitute coconut cream or half-and-half for heavy cream if preferred.
Use tomato paste diluted with water if out of tomato sauce.
For a dairy-free version, use coconut yogurt and plant-based butter.
Thicken sauce with a cornstarch slurry if needed.