Quick & Easy Homemade Butter Chicken

Why I Love This Recipe

I love this butter chicken because it gives me restaurant-style flavor without the complexity. The yogurt-marinated chicken stays juicy and tender, while the buttery, tomato-based sauce is smooth, flavorful, and just the right amount of indulgent. I like that I can adjust the spice level and that it pairs beautifully with simple steamed rice or warm naan. Plus, everything cooks in one pan, which makes cleanup a breeze.

Ingredients

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

For the Chicken & Marinade:

• 1 ½ pounds skinless boneless chicken thighs, cut into bite-sized chunks

• 1 teaspoon salt

• 1 teaspoon garlic powder

• 1 teaspoon sweet paprika

• ½ teaspoon curry powder

• 1 tablespoon Greek yogurt

For the Butter Chicken Sauce:

• 3 tablespoons vegetable oil

• 3 tablespoons butter, divided

• 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

• ½ teaspoon cayenne pepper (optional)

• 1 teaspoon garam masala

• ½ teaspoon curry powder

• ¼ cup freshly chopped parsley (optional, for garnish)

To Serve:

• Naan bread

• Steamed rice

Directions

1. Marinate the Chicken
   In a medium bowl, I combine the chicken with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. I mix it well so the chicken is fully coated and let it sit for at least 15 minutes while I prep the other ingredients.

2. Cook the Chicken
   I heat the vegetable oil in a large skillet over medium-high heat and add the marinated chicken. I cook it for 8–10 minutes, stirring occasionally, until it’s golden and cooked through. I remove the chicken and set it aside, keeping the flavorful oil in the pan.

3. Prepare the Sauce Base
   I reduce the heat to medium and add one tablespoon of butter to the skillet. I scrape up any browned bits from the bottom, then sauté the garlic and diced onion with a pinch of salt until they’re soft and fragrant.

4. Build the Sauce
   I stir in the tomato sauce and sugar and let it simmer for a couple of minutes. Then I return the chicken to the skillet and pour in the heavy cream, stirring until the sauce turns a gorgeous orange color.

5. Season and Simmer
   I add cayenne pepper (if I want heat), garam masala, curry powder, and black pepper. I let the sauce simmer on low for about 10 minutes, adjusting salt to taste and letting the flavors develop.

6. Finish with Butter
   To finish, I stir in the remaining two tablespoons of butter for a silky, rich texture. I garnish with chopped parsley for a touch of freshness.

7. Serve and Enjoy
   I serve the butter chicken hot with fluffy rice and naan bread on the side. It’s pure comfort in a bowl.

Servings and Timing

• Servings: 4

• Prep Time: 5 minutes

• Marinate Time: 15 minutes

• Cook Time: 25 minutes

• Total Time: 45 minutes

Variations

• Lighter version: I sometimes substitute coconut milk or half-and-half for the heavy cream to reduce richness.

• Vegetarian: I replace the chicken with paneer or tofu, following the same marinade and cooking steps.

• Spicy twist: I add extra cayenne or a chopped green chili for more heat.

• Low-carb option: I skip the rice and serve it with cauliflower rice or roasted veggies.

• Ginger kick: Adding freshly grated ginger to the sauce gives it a bit more warmth and zing.

Storage/Reheating

I let the butter chicken cool before storing it in an airtight container in the fridge. It keeps well for up to 4 days, and I think the flavors deepen even more overnight.

To reheat, I warm it gently on the stovetop over low heat, stirring often. If it thickens too much, I add a splash of cream or water to loosen it up. It also reheats well in the microwave in short intervals.

I don’t usually freeze butter chicken because of the cream, but if I do, I reheat it slowly and stir thoroughly to bring the sauce back together.

FAQs

Can I use chicken breast instead of thighs?

Yes, I’ve made it with chicken breast and it works well. Thighs are juicier and more forgiving, but breast meat is a leaner option if that’s what I have on hand.

Is there a substitute for heavy cream?

I’ve used coconut milk, evaporated milk, or half-and-half as lighter options. The sauce is slightly less rich, but still very tasty.

Can I make this ahead?

Definitely. I often make it the day before—it reheats beautifully, and the flavors deepen over time. I just store it in the fridge and reheat it when I’m ready to serve.

What can I serve with butter chicken besides rice?

Naan is a must for me, but I’ve also served it with quinoa, couscous, or even mashed potatoes when I want something different.

How do I thicken the sauce?

If the sauce is too thin, I mix 1 tablespoon of cornstarch with 1/3 cup of water and stir it in. I let it simmer for a few minutes and it thickens up perfectly.

Conclusion

This butter chicken is my go-to when I want something fast, flavorful, and soul-satisfying. The creamy sauce, tender chicken, and warm spices come together in a dish that tastes like I spent hours in the kitchen—even though it’s ready in under an hour. Whether I’m making it for family, friends, or just myself, it’s always a hit, and I know I’ll be reaching for this recipe again and again.