Quick & Easy Homemade Butter Chicken Recipe
A Little Story Before the Recipe I have a confession: the best meals in my house started as hurried weeknight experiments. This Quick & Easy Homemade Butter Chicken Recipe is one of those happy accidents that stuck. I remember the first time I made it, the apartment smelled like garlic and warm tomatoes within ten…
A Little Story Before the Recipe
I have a confession: the best meals in my house started as hurried weeknight experiments. This Quick & Easy Homemade Butter Chicken Recipe is one of those happy accidents that stuck. I remember the first time I made it, the apartment smelled like garlic and warm tomatoes within ten minutes, and my roommate walked in from work and asked if I was catering a restaurant. I often pair this with other simple favorites when I’m planning dinners; sometimes I’ll alternate it with a slow-cooked dish from a list of 10 slow cooker chicken recipes I keep bookmarked for truly lazy Sundays.
The Ingredient Lineup (in my words)
I like to say this recipe uses pantry-friendly things that taste luxurious. For the chicken, I use 1 ½ pounds skinless boneless chicken thighs, cut into bite-sized chunks because thighs stay juicy. For the quick marinade I toss the chicken with 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon sweet paprika, ½ teaspoon curry powder, and 1 tablespoon Greek yogurt, then cover and refrigerate for at least 15 minutes. I always have 3 tablespoons vegetable oil and 3 tablespoons butter, divided, ready on the counter. The sauce is simple: 6 garlic cloves, minced, 1 medium onion diced, and a 15-ounce can tomato sauce. To balance the acidity I add 1 teaspoon sugar, an extra 1 teaspoon salt (but adjust to taste), and ½ teaspoon black pepper. The final creaminess comes from 2 cups heavy cream, with ½ teaspoon cayenne pepper optional if you like heat. I finish with 1 teaspoon garam masala and an extra ½ teaspoon curry powder for depth, and I often sprinkle ¼ cup freshly chopped parsley for color. Serve with warm Naan bread and steamed rice.
How I Cook It — step by step while I talk
I don’t like reading long lists when I’m cooking, so here’s the way I do it in real time. After that short marinade—like I said, at least 15 minutes, but I’ll sometimes leave it an hour if I’m prepping—heat a large skillet and add the 3 tablespoons vegetable oil and 1 tablespoon of butter. The butter browns a touch and makes the oil smell amazing. Then I sauté the minced garlic and diced onion until they are soft and fragrant, the kitchen filling with that sweet, golden aroma. Into that goes the 15-ounce can of tomato sauce followed by 1 teaspoon sugar, 1 teaspoon salt (I taste and adjust), and ½ teaspoon black pepper. Pour in the 2 cups heavy cream and sprinkle in ½ teaspoon cayenne pepper if you want it spicy, 1 teaspoon garam masala, and another ½ teaspoon curry powder. Let that simmer for a few minutes so the flavors marry and the sauce turns a warm, rich orange.
While the sauce is settling, I fire up another pan for the chicken. This is one of the most important tricks: do not overcrowd the pan. Cook the marinated chicken in batches so each piece can brown properly. I sear the pieces until they are nicely browned on the outside and cooked through. A good way to know the chicken is done is when the juices run clear and the pieces have lost their raw pink center. The sound of the chicken sizzling and the sight of those caramelized edges tell me everything I need to know.
Once all the chicken is ready, I add it to the simmering sauce and stir in the remaining 2 tablespoons of butter. That finishing butter is the ingredient that gives the sauce that glossy, velvety finish. Let it simmer for a few more minutes so the chicken soaks up some of the sauce. Garnish with the chopped parsley and serve it hot with Naan bread and steamed rice; the steam from the rice helps distribute the sauce into every spoonful.
A Few Things I’ve Learned
A few small tricks that change the outcome: first, that Greek yogurt in the marinade makes the chicken tender and adds tang without fuss. Second, searing the chicken separately locks in juiciness and gives the dish texture, so resist the urge to throw raw chicken directly into the sauce. Third, don’t let the cream boil hard; gentle simmering keeps it silky and prevents splitting. I also always taste toward the end and adjust the 1 teaspoon sugar and 1 teaspoon salt if the tomatoes feel overly acidic. If you want a brighter finish, a squeeze of lemon helps, though I usually skip it because the garam masala plays that balancing role.
When You Know It’s Perfect
You will know the butter chicken is done when the sauce clings to a spoon in a thick ribbon and the chicken pieces are uniformly opaque and tender. The color should be a warm, inviting orange rather than a tired red, and the aroma will be garlic-forward with a creamy, spiced undertone. If you pull a piece of chicken and it flakes easily, you’re there. I also pay attention to texture: the onions should be soft but not disintegrated, and the sauce should feel lush across the back of a spoon.
Little Variations and Leftovers
I play with this recipe depending on what’s in the fridge. If you want to make it leaner, swap the thighs for boneless chicken breasts, though watch the timing since breasts can dry out faster. For a vegetarian spin, firm tofu cut into chunks works surprisingly well if you press it first and marinate the same way. Another variation is to add roasted vegetables like cauliflower or bell peppers into the sauce for extra color and texture.
Leftovers keep beautifully. I store any extra in an airtight container in the refrigerator for up to three days. Reheat gently on the stove over low heat with a splash of water or extra cream to restore the sauce’s silkiness, rather than nuking it hard in the microwave. You can also freeze portions for up to two months; thaw overnight in the fridge and reheat slowly.
I’ll often mention this dish alongside other easy weeknight ideas, like a crispy chicken shawarma rice salad I make when I want bright, herb-forward flavors chicken shawarma with crispy rice. And when I am short on time but want the same comforting draw, I rotate it with a bang bang chicken bowl that keeps things light but satisfying easy bang bang chicken bowl. If you love curries, you might also enjoy adapting the spices from an easy chicken curry to broaden the flavor profile.
Conclusion
If you want an even quicker riff, I once followed a bright and fast version from Easy 20 Minute Butter Chicken – Gimme Delicious Food and it inspired some of the shortcuts I now use on busy nights. For another perspective that closely matches this kind of homemade approach, I also like this Quick & Easy Homemade Butter Chicken Recipe as a reference when I need to tweak measurements or compare techniques.
This recipe is cozy, forgiving, and fast enough for a weekday but special enough for guests. Whenever I make it, the house fills with an aroma that makes everyone slow down and ask for seconds. Give it a try and make it yours.
Butter Chicken
Ingredients
Method
- In a bowl, toss chicken with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Cover and refrigerate for at least 15 minutes.
- Heat a large skillet over medium heat. Add vegetable oil and 1 tablespoon of butter.
- Sauté minced garlic and diced onion until soft and fragrant.
- Add tomato sauce, sugar, salt, and black pepper. Stir well and bring to a simmer.
- Pour in heavy cream and add cayenne pepper, garam masala, and curry powder. Let simmer for a few minutes.
- In another pan, cook marinated chicken in batches for proper browning until juices run clear.
- Add browned chicken to the sauce and stir in remaining butter.
- Let it simmer for a few more minutes, then garnish with parsley and serve hot with Naan and steamed rice.
