Why You’ll Love This Recipe
I love how this recipe brings restaurant-quality flavor without the need for a ton of ingredients or complicated steps. It’s fast, approachable, and still delivers that classic creamy tomato sauce I crave. The chicken stays juicy, the sauce is rich and aromatic, and the entire dish comes together in under 40 minutes. It’s perfect for busy weeknights or when I’m craving comfort food with bold flavor.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For The Chicken Marinade
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Boneless, skinless chicken thighs or breasts
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Plain yogurt
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Lemon juice
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Garlic, minced
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Ginger, minced
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Garam masala
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Turmeric
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Ground cumin
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Salt
For The Sauce
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Butter
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Onion, finely chopped
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Garlic, minced
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Ginger, minced
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Tomato puree (or crushed tomatoes)
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Heavy cream (or coconut cream for a dairy-free option)
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Garam masala
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Ground cumin
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Chili powder or paprika
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Sugar (optional, to balance acidity)
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Salt
To Serve
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Fresh cilantro (for garnish)
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Basmati rice or naan
Directions
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I start by marinating the chicken in yogurt, lemon juice, garlic, ginger, and spices for at least 15 minutes—longer if I have time, even overnight in the fridge.
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In a large skillet or pan, I heat butter and sauté onions until soft and golden. Then I add garlic and ginger and cook until fragrant.
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I stir in the tomato puree and spices, letting it simmer until the sauce thickens slightly.
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I pan-fry or grill the marinated chicken until it’s just cooked through and slightly charred.
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I return the cooked chicken to the sauce and pour in the cream, stirring everything together. I let it simmer gently until the sauce is creamy and the chicken is fully coated.
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I serve it hot, garnished with fresh cilantro and paired with naan or rice.
Servings And Timing
This recipe makes about 4 servings. It takes around 15 minutes to prep and 20–25 minutes to cook, so I have it ready to serve in approximately 35–40 minutes.
Variations
Sometimes I use coconut milk instead of heavy cream for a lighter or dairy-free version. I’ve also made it spicier by adding chopped green chilies or cayenne pepper. When I’m out of fresh ginger or garlic, I’ve substituted with paste versions without any issue. And if I’m feeling fancy, I add a pinch of fenugreek leaves (kasuri methi) at the end for extra aroma.
Storage/Reheating
Leftover butter chicken keeps well in the fridge for up to 3 days in an airtight container. I reheat it gently on the stovetop over medium heat or in the microwave, adding a splash of cream or water to loosen the sauce if needed. It also freezes beautifully—perfect for make-ahead meals.
FAQs
Can I Use Chicken Breasts Instead Of Thighs?
Yes, I’ve made it with both. Chicken thighs are juicier, but breasts work fine—just be careful not to overcook them.
Is Butter Chicken Very Spicy?
Not really. I keep it mild and creamy, but it’s easy to adjust the heat by adding more chili powder or fresh chilies if I want it spicier.
Can I Make It Dairy-Free?
Absolutely. I swap the yogurt and cream with coconut yogurt and coconut cream, and use a dairy-free butter substitute. It still tastes amazing.
What’s The Best Tomato Base To Use?
I usually use canned tomato puree for a smooth sauce, but crushed tomatoes work too. Just blend the sauce if I want a silkier texture.
How Do I Serve Butter Chicken?
I love serving it over steamed basmati rice or with warm naan bread. It also pairs well with a cucumber raita or a simple side salad.
Conclusion
This Quick & Easy Homemade Butter Chicken Recipe is my go-to when I want something rich, comforting, and packed with flavor—without spending hours in the kitchen. It’s a crowd-pleaser and totally doable any night of the week. Once I started making it at home, takeout butter chicken just didn’t compare.
Print
Quick & Easy Homemade Butter Chicken Recipe
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Creamy, rich, and full of flavor, this quick and easy butter chicken recipe is perfect for busy nights. Made with tender chicken simmered in a buttery spiced tomato sauce, it’s a restaurant favorite you can now make at home.
Ingredients
For the Chicken Marinade:
1 lb boneless, skinless chicken thighs or breasts, cut into bite-size pieces
1/2 cup plain yogurt
1 tablespoon lemon juice
1 tablespoon garam masala
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon chili powder
Salt to taste
For the Sauce:
2 tablespoons butter
1 tablespoon oil
1 medium onion, finely chopped
3 garlic cloves, minced
1 tablespoon grated ginger
1 tablespoon garam masala
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon chili powder (adjust to taste)
1 cup tomato puree (or crushed tomatoes)
1/2 cup heavy cream
1 tablespoon sugar (optional)
Salt to taste
Fresh cilantro for garnish
Instructions
Marinate Chicken: In a bowl, combine chicken with yogurt, lemon juice, and spices. Marinate for at least 15 minutes (or up to overnight for best flavor).
Cook Chicken: Heat oil in a large skillet over medium-high heat. Add marinated chicken and cook until browned and cooked through. Remove and set aside.
Make the Sauce: In the same skillet, melt butter. Sauté onions until soft. Add garlic, ginger, and spices. Cook until fragrant.
Simmer: Add tomato puree and cook for 5-7 minutes. Stir in cream, sugar, and salt. Simmer for 5 more minutes.
Combine: Return chicken to the pan and coat with sauce. Simmer for a few more minutes until heated through.
Serve: Garnish with cilantro. Serve hot with naan or rice.
Notes
You can use canned tomato sauce for convenience.
For a dairy-free version, use coconut milk instead of cream and plant-based butter.
Adjust chili powder for more or less heat.
Use pre-cooked or leftover grilled chicken to save even more time.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
