This butter chicken recipe is my ultimate weeknight hero. The first time I made it, I couldn’t believe something so rich and restaurant-worthy could come together in under an hour. The aroma of garlic, ginger, and warm spices fills your kitchen, and that first bite of tender chicken smothered in creamy tomato sauce will transport you straight to your favorite Indian restaurant.
Table of Contents
Ingredients for Quick and Easy Homemade Butter Chicken
I always start with quality chicken thighs because they stay juicy and flavorful, even if you slightly overcook them. My go-to brand for spices is any reputable Indian spice company, as freshness makes a real difference in the final dish. Here’s what you’ll need:
For the Chicken & Marinade:
- 1 ½ pounds boneless skinless 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 – I recommend full-fat for the best tenderizing effect
For the Butter Chicken Sauce:
- 3 tablespoons vegetable oil
- 3 tablespoons butter (divided) – I usually use unsalted to control the salt level
- 6 garlic cloves (minced fresh)
- 1 medium onion (diced)
- 1 15-ounce can tomato sauce – My preference is plain tomato sauce without herbs
- 1 teaspoon sugar
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 2 cups heavy cream – In my experience, this creates the silkiest sauce
- ½ teaspoon cayenne pepper (optional for heat)
- 1 teaspoon garam masala – Pro tip: buy this fresh every 6 months for best flavor
- ½ teaspoon curry powder
- ¼ cup fresh parsley (chopped, optional for garnish)
Step-by-Step Instructions
I recommend marinating the chicken for at least 30 minutes if you have time, though 15 minutes works in a pinch. In my experience, the longer marination creates more flavorful, tender results.
Step 1: Combine chicken chunks with salt, garlic powder, paprika, curry powder, and Greek yogurt in a mixing bowl. Mix thoroughly until every piece is coated, then cover and refrigerate for 15-30 minutes. The yogurt’s acidity breaks down proteins, ensuring tender bites every time.
Step 2: Heat vegetable oil and 1 tablespoon butter in a large skillet over medium heat. Add minced garlic and diced onion, sautéing for 3-4 minutes until the onion turns translucent and fragrant. Watch carefully to avoid burning the garlic, which can create bitterness.
Step 3: Pour in tomato sauce, sugar, salt, black pepper, heavy cream, cayenne pepper, garam masala, and curry powder. Stir well and bring to a gentle simmer. Reduce heat to low and let the sauce bubble softly for 5-7 minutes, stirring occasionally. The sauce should thicken slightly and develop a deeper color.
Step 4: While the sauce simmers, heat a separate pan over medium-high heat. Add the marinated chicken in a single layer and cook for 6-8 minutes, turning occasionally until golden brown on all sides and cooked through. The internal temperature should reach 165°F.
Step 5: Transfer the cooked chicken into the simmering sauce. Add the remaining 2 tablespoons of butter and stir gently to combine. Let everything simmer together for 3-5 minutes so the flavors meld beautifully.
Step 6: Taste and adjust seasoning with additional salt or cayenne if needed. Garnish with fresh parsley and serve immediately with warm naan bread and steamed basmati rice.
Perfect Pairings for Butter Chicken
This rich, creamy dish pairs beautifully with sides that balance its intensity and provide textural contrast.
Garlic Naan Bread: The soft, pillowy texture and garlicky flavor make it perfect for scooping up every bit of that luscious sauce. The slight char on fresh naan adds a wonderful smoky note that complements the spices.
Basmati Rice: Fluffy, fragrant basmati rice provides a neutral base that soaks up the butter chicken sauce without competing with its complex flavors. The long grains add an elegant presentation to your plate.
Cucumber Raita: This cooling yogurt-based condiment with cucumber and mint offers a refreshing contrast to the rich, spiced sauce. It also provides digestive benefits and helps balance the heat if you’ve added extra cayenne.
Roasted Cauliflower: Lightly spiced roasted cauliflower florets add a healthy vegetable component while their caramelized edges echo the warm spices in the butter chicken. This pairing adds fiber and nutrients to round out your meal.
Sheet Pan Vegetables: For an even easier side, try sheet pan vegetables which roast perfectly while you prepare the butter chicken. The caramelized edges and variety of colors make your dinner plate look restaurant-quality.
Quick Pickled Onions: The bright acidity and crunch of pickled red onions cut through the richness of the cream sauce, providing a palate-cleansing element between bites. They also add a beautiful pop of color to your plate.
Storage & Serving Tips
Store leftover butter chicken in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making leftovers even more delicious. For longer storage, freeze the sauce and chicken separately in freezer-safe containers for up to 3 months.
When reheating, I recommend using the stovetop over low heat rather than the microwave to maintain the sauce’s creamy texture. Add a splash of heavy cream or chicken broth if the sauce has thickened too much during storage. Stir gently and heat through until steaming, about 5-7 minutes.
This butter chicken is incredibly versatile beyond traditional serving. Try it over baked potatoes, stuffed into wraps with fresh greens, or tossed with pasta for a fusion twist. Pro tip: the leftovers make an outstanding filling for samosas or hand pies if you’re feeling creative the next day.
FAQs
Can I substitute chicken breasts for thighs?
Yes, but chicken breasts tend to dry out more easily. If using breasts, reduce cooking time slightly and check for doneness at 165°F to avoid overcooking.
How can I make this butter chicken less spicy?
Simply omit the cayenne pepper entirely and reduce the curry powder to ¼ teaspoon. The dish will still have wonderful flavor from the garam masala and other aromatics without the heat.
Can I make butter chicken dairy-free?
Replace the Greek yogurt with coconut yogurt for marinating, use coconut oil instead of butter, and substitute the heavy cream with full-fat coconut milk. The flavor profile changes slightly but remains delicious.
Quick and Easy Homemade Butter Chicken
Ingredients
Equipment
Method
- In a mixing bowl, combine chicken chunks with salt, garlic powder, paprika, curry powder, and Greek yogurt. Mix thoroughly until every piece is coated, then cover and refrigerate for 15-30 minutes.
- Heat vegetable oil and 1 tablespoon butter in a large skillet over medium heat. Add minced garlic and diced onion, sautéing for 3-4 minutes until the onion turns translucent and fragrant.
- Pour in tomato sauce, sugar, salt, black pepper, heavy cream, cayenne pepper, garam masala, and curry powder. Stir well and bring to a gentle simmer. Reduce heat to low and let the sauce bubble softly for 5-7 minutes, stirring occasionally.
- While the sauce simmers, heat a separate pan over medium-high heat. Add the marinated chicken in a single layer and cook for 6-8 minutes, turning occasionally until golden brown on all sides and cooked through to 165°F internal temperature.
- Transfer the cooked chicken into the simmering sauce. Add the remaining 2 tablespoons of butter and stir gently to combine. Let everything simmer together for 3-5 minutes.
- Taste and adjust seasoning with additional salt or cayenne if needed. Garnish with fresh parsley and serve immediately with warm naan bread and steamed basmati rice.
