Quick & Easy Homemade Butter Chicken

This Quick & Easy Homemade Butter Chicken recipe is a creamy, flavorful dish that brings the authentic taste of Indian cuisine right to my kitchen in no time. With tender chicken pieces smothered in a luscious tomato-based sauce, it’s perfect for a comforting dinner that feels like a special treat without requiring hours of preparation.

Why You’ll Love This Recipe

It’s a quick and simple version of a beloved Indian classic, making it accessible for busy weeknights.

The marinade infuses the chicken with incredible flavor while keeping it tender and juicy.

The rich and creamy sauce pairs beautifully with basmati rice or naan bread.

It’s customizable to suit dietary needs, like making it dairy-free or adjusting the spice level.

Leftovers taste even better the next day, making it a great meal prep option.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken Marinade

1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

1 tablespoon lemon juice

1/2 cup (120g) plain yogurt

1 tablespoon garam masala

1 teaspoon ground cumin

1/2 teaspoon ground turmeric

1 teaspoon paprika

1 teaspoon ground coriander

1/4 teaspoon ground cinnamon

1 teaspoon garlic powder

1 teaspoon ground ginger

1/2 teaspoon salt

1/4 teaspoon black pepper

For the Sauce:

2 tablespoons butter

1 medium onion, finely chopped

2 cloves garlic, minced

1-inch piece of ginger, grated

1 teaspoon garam masala

1/2 teaspoon ground turmeric

1/2 teaspoon chili powder (optional, for heat)

1 (14 oz / 400g) can crushed tomatoes

1/2 cup (120ml) heavy cream (or coconut milk for a dairy-free version)

1 tablespoon honey (optional, for sweetness)

1/2 teaspoon salt (to taste)

1/4 teaspoon ground black pepper

Fresh cilantro (optional, for garnish)

Directions

Marinate the Chicken:

In a large bowl, mix the yogurt, lemon juice, and all the spices for the marinade.

Add the chicken pieces and coat them well. Cover the bowl and refrigerate for at least 30 minutes or up to 2 hours for the best flavor.

Cook the Chicken:

Heat a large skillet or pan over medium-high heat and add a tablespoon of butter.

Add the marinated chicken pieces in batches and cook for 4-5 minutes per side until lightly browned and cooked through. Remove the chicken from the pan and set aside.

Prepare the Sauce:

In the same pan, add the remaining butter. Once melted, add the chopped onion and cook for 3-4 minutes until soft and golden.

Add the garlic and ginger, cooking for 1 minute until fragrant.

Stir in the garam masala, turmeric, and chili powder (if using), and cook for 1-2 minutes to release the spices’ flavors.

Make the Butter Chicken Sauce:

Add the crushed tomatoes to the pan, stir, and bring to a simmer. Cook the sauce for 5-7 minutes until it thickens slightly.

Stir in the cream (or coconut milk) and honey, and season with salt and pepper to taste. Simmer for an additional 5 minutes.

Combine Chicken and Sauce:

Add the cooked chicken back into the pan and stir to coat the chicken with the sauce.

Let the chicken simmer in the sauce for 5-10 minutes, allowing the flavors to meld together.

Serve:

Serve the butter chicken hot, garnished with fresh cilantro, alongside basmati rice, naan, or steamed vegetables.

Servings and Timing

Servings: 4

Prep Time: 40 minutes (including marinating)

Cook Time: 25 minutes

Variations

Dairy-Free Option: Swap heavy cream with coconut milk for a dairy-free version that’s just as creamy.

Vegetarian Twist: Replace the chicken with paneer or tofu for a vegetarian-friendly option.

Spice Adjustment: Increase or decrease the chili powder to match your preferred heat level.

Nutty Addition: Stir in a tablespoon of cashew paste or almond meal for added richness.

Pre-Made Sauce: Make the sauce ahead of time and freeze it for quick meals later.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat in a saucepan over low heat, stirring occasionally, or microwave in 30-second intervals until warmed through. Add a splash of water or cream if the sauce has thickened too much.

Freezing: Freeze the cooked butter chicken in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Related Recipes:

• Black Pepper Chicken
• 30-Minute Stovetop Indian Butter Chicken
• Indian Pumpkin Curry (One Pot Recipe)

FAQs

What type of chicken works best for butter chicken?

I recommend using boneless, skinless chicken thighs for the juiciest results, but chicken breasts also work well.

Can I make this recipe in advance?

Yes, the sauce can be made ahead and stored in the refrigerator or freezer. Cook the chicken fresh when you’re ready to serve.

How can I make this dish healthier?

Swap heavy cream with a lighter alternative like plain yogurt or use coconut milk for fewer calories. You can also serve it with cauliflower rice instead of basmati rice.

Can I use store-bought butter chicken sauce?

While homemade sauce tastes fresher and more flavorful, store-bought sauce can be a convenient shortcut. Simply cook the chicken and stir it into the pre-made sauce.

Is this recipe spicy?

It has a mild heat level, but you can adjust the chili powder or omit it entirely if you prefer a milder dish.

Conclusion

This Quick & Easy Homemade Butter Chicken recipe delivers bold, authentic flavors in a fraction of the time it takes for traditional versions. It’s a versatile, comforting dish that’s perfect for any occasion, and its ease of preparation makes it a weeknight favorite in my home. Enjoy it with naan or rice, and savor the rich, creamy goodness with every bite.

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