Quick & Easy Homemade Butter Chicken
I first made this quick butter chicken on a rainy weeknight when I wanted something rich and comforting without a long ingredient list or an hour of simmering. The sauce is creamy, tomato-forward, and just spiced enough to feel authentic—plus it comes together in under 30 minutes, which is why it’s become my go-to when I want restaurant-level comfort at home. If you like bold, buttery sauces that spoon over rice or soak into warm naan, this one won’t disappoint. For a soft bread to mop up every last drop, try pairing it with a flaky biscuit recipe like this soft, fluffy biscuits recipe.
Why you’ll love this dish
This recipe gives you the comforting creaminess of classic butter chicken without a long ingredient list or complicated technique. It’s ideal for weeknights, date-night dinners, or when you want something crowd-pleasing for guests. Using thighs keeps the chicken juicy even with quick searing, and a short marinate with yogurt and spices adds flavor fast.
“Exactly the kind of quick, cozy curry you make on a weeknight—rich, buttery sauce and tender chicken. My family couldn’t stop going back for seconds.”
Quick, tasty, and forgiving: that’s why people search for this recipe. It’s budget-friendly (no expensive specialty pastes), kid-friendly if you skip the cayenne, and flexible if you want to scale up for a potluck. For another hearty comfort classic that’s great for feeding a crowd, check out this homestyle recipe for homemade chicken and dumplings.
How this recipe comes together
This section gives a quick roadmap so you know what to expect:
- Marinate the chicken briefly to add flavor and tenderize.
- Sear the pieces in a hot skillet to develop color and caramelization.
- Build a buttery tomato base with sautéed onion and garlic.
- Finish with cream, warm spices, and a final swirl of butter for gloss.
The whole process is a sequence of short, focused steps—marinate, sear, sauté, simmer, finish—so you can time sides (rice, naan) to be ready at the same time. For a simple bread option that’s quick to make alongside this curry, try this quick and easy biscuit recipe.
What you’ll need
- 1 ½ pounds skinless, boneless chicken thighs, cut into bite-sized chunks (boneless chicken breasts work too; see tips)
- 1 teaspoon salt (for marinade)
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- ½ teaspoon curry powder (for marinade)
- 1 tablespoon Greek yogurt (sub: regular yogurt or buttermilk)
- 3 tablespoons vegetable oil (sub: canola or light olive oil)
- 3 tablespoons butter, divided (use unsalted if you prefer)
- 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 (sub: half-and-half for lighter sauce, but reduce simmer time)
- ½ teaspoon cayenne pepper (optional for heat)
- 1 teaspoon garam masala
- ½ teaspoon curry powder (again to deepen the sauce)
- ¼ cup freshly chopped parsley (optional garnish)
- Naan bread and steamed rice, for serving
Notes and substitutions inline:
- Yogurt in the marinade tenderizes and adds tang; if dairy-free, use a dairy-free yogurt and skip the heavy cream swap to coconut milk (see Variations).
- Tomato sauce keeps the sauce smooth—use crushed tomatoes if you prefer a chunkier texture.
- Heavy cream gives the classic silky finish; for fewer calories, use half-and-half, but the sauce will be a bit thinner.
Directions to follow
- Marinate the chicken: In a bowl, toss the chicken with 1 tsp salt (for the marinade), garlic powder, paprika, ½ tsp curry powder, and the Greek yogurt. Mix until evenly coated and let sit for 10–15 minutes while you prep the rest.
- Sear the chicken: Heat 3 tablespoons vegetable oil in a large skillet over medium-high heat. Add chicken in a single layer (work in batches to avoid crowding). Sear until golden, about 4–5 minutes per batch. Transfer seared chicken to a plate and set aside.
- Build the sauce base: Reduce heat to medium. Add 2 tablespoons butter to the same skillet and let it melt. Add the diced onion and sauté until soft and translucent, about 4–5 minutes. Add minced garlic and cook 30–45 seconds until fragrant.
- Add tomatoes and seasonings: Stir in the tomato sauce, sugar, 1 teaspoon salt, and black pepper. Let the sauce come to a gentle simmer for 3–4 minutes to let the flavors meld.
- Add cream and spices: Stir in the 2 cups heavy cream and cayenne pepper if using. Return the chicken and any juices to the skillet. Sprinkle in the garam masala and the additional ½ teaspoon curry powder.
- Simmer to finish: Reduce heat to medium-low and simmer for 6–8 minutes, until the chicken is cooked through (internal temp 165°F/74°C) and the sauce has slightly thickened.
- Finish and taste: Swirl in the remaining tablespoon of butter for shine and richness. Taste and adjust salt, sugar, or cayenne as needed.
- Serve: Garnish with chopped parsley and serve hot with steamed rice and warm naan.
For an extra crowd-pleasing variant with smoky, charred chicken pieces, try the stovetop sear method alongside the recipe in this cowboy butter chicken adaptation.
Best ways to enjoy it
Serve this butter chicken spooned over steaming basmati rice to soak up the sauce. Warm naan or the biscuits linked above are excellent for mopping. For plating:
- Spoon rice into a shallow bowl, ladle chicken and sauce on top, and sprinkle parsley.
- Offer sliced cucumbers, lemon wedges, and a small bowl of plain yogurt or raita for a cooling contrast.
- For a restaurant-style touch, drizzle a little heavy cream in a swirl and finish with a pinch of garam masala.
Pair with a simple green salad or roasted vegetables for a balanced plate.
Storage and reheating tips
- Refrigerating: Cool to room temperature (no more than 2 hours out of the fridge) and store in an airtight container for up to 3–4 days.
- Freezing: Freeze the cooled butter chicken in airtight, freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Gently reheat on the stovetop over medium-low heat, stirring occasionally. If the sauce seems thick, add a splash of water, chicken stock, or cream to loosen it. Microwave reheating is fine for single servings—cover and heat in 30–45 second intervals, stirring between.
- Food safety: Reheat leftovers to at least 165°F (74°C) and never refreeze previously thawed cooked chicken without reheating.
Pro chef tips
- Use thighs for juiciness: Thighs stay tender with brief searing and fast simmering. If using breasts, cut them into even pieces and reduce simmer time slightly to avoid drying.
- Don’t skip searing: Browning the chicken in batches creates fond (browned bits) that deepen sauce flavor.
- Control the heat: Start with half the cayenne if you’re unsure—you can always add more at the end.
- Balance acidity and sweetness: If the sauce tastes too acidic, a pinch more sugar will round it out.
- Finish with butter: The final butter swirl adds sheen and silkiness—don’t skip it.
For another comforting, hearty dish you can make when you want minimal fuss, consider this classic chicken and dumplings recipe as an option for cold nights.
Creative twists
- Coconut cream version: Replace heavy cream with full-fat coconut milk (use unsweetened) for a dairy-free, slightly tropical take. Increase garam masala for depth.
- Smoky tikka twist: Marinate the chicken with a touch of smoked paprika and grill or broil the pieces before adding to the sauce.
- Vegetarian swap: Use roasted cauliflower or paneer cubes in place of chicken; adjust searing/roasting times.
- Lighter option: Use half-and-half and reduce butter to 1 tablespoon for a lighter but still creamy sauce.
- Heat-centric: Add a teaspoon of Kashmiri chili powder (for color) and a pinch of crushed red pepper for more bite.
Common questions
Q: How long does this butter chicken take from start to finish?
A: Plan on about 25–30 minutes total (10–15 minutes marinating while you prep, 10–15 minutes cooking). Searing in batches and a short simmer keeps it quick.
Q: Can I use chicken breasts instead of thighs?
A: Yes. Use evenly sized pieces and watch simmer time—breast meat cooks faster and can dry out if overcooked. Aim for an internal temperature of 165°F (74°C).
Q: Is there a dairy-free version that still tastes good?
A: Yes—swap the heavy cream for full-fat coconut milk and use a dairy-free yogurt in the marinade. The flavor will be different (slightly coconutty) but still rich and satisfying.
Q: Can I make this ahead for a party?
A: You can cook it a day ahead. Reheat slowly on the stovetop and add a splash of water or cream if the sauce has thickened. Fresh parsley garnish just before serving.
Q: How do I adjust spice for kids?
A: Omit cayenne and keep cayenne/garam masala amounts moderate; finish with a touch more cream to mellow flavors if needed.
Conclusion
If you want a quick, comforting curry that tastes much richer than the time invested, this homemade butter chicken delivers. For another simple, fast butter chicken take, see the Easy 20 Minute Butter Chicken on Gimme Delicious which offers a slightly different shortcut approach. For tips on keeping things fast without sacrificing depth of flavor, The Kitchn’s Easiest 30-Minute Butter Chicken is a helpful resource with technique pointers.
Quick Butter Chicken
Ingredients
Method
- In a bowl, toss the chicken with salt, garlic powder, paprika, curry powder, and Greek yogurt. Mix until evenly coated and let sit for 10–15 minutes while you prep the rest.
- Heat vegetable oil in a large skillet over medium-high heat. Add chicken in a single layer (work in batches to avoid crowding). Sear until golden, about 4–5 minutes per batch. Transfer seared chicken to a plate and set aside.
- Reduce heat to medium. Add 2 tablespoons of butter to the same skillet and let it melt. Add the diced onion and sauté until soft and translucent, about 4–5 minutes. Add minced garlic and cook for 30–45 seconds until fragrant.
- Stir in the tomato sauce, sugar, salt, and black pepper. Let the sauce come to a gentle simmer for 3–4 minutes to let the flavors meld.
- Stir in the heavy cream and cayenne pepper if using. Return the chicken and any juices to the skillet. Sprinkle in garam masala and the additional curry powder.
- Reduce heat to medium-low and simmer for 6–8 minutes, until the chicken is cooked through (internal temp 165°F/74°C) and the sauce has slightly thickened.
- Swirl in the remaining tablespoon of butter for shine and richness. Taste and adjust salt, sugar, or cayenne as needed. Garnish with chopped parsley and serve hot with steamed rice and warm naan.
