Quick & Easy Homemade Butter Chicken Recipe

Short, Catchy Intro:

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This butter chicken recipe gives big restaurant vibes without the drama. It stays creamy, cozy, and ready faster than you can decide whether to order takeout. Want something even cozier for soup night afterward? Check out this easy homemade chicken noodle soup if you like leftovers that feel like a hug.

Why This Recipe is Awesome

Why is this recipe a winner? Because it tastes like you worked for hours but you actually did not. It is creamy, lightly spiced, and forgiving. It is idiot proof, even I did not mess it up the first time.

You do not need fancy ingredients or a cult of kitchen gadgets. The sauce comes together fast and plays nice with rice or naan. Want to save even more time later? Make the sauce in big batches and reheat. For a slow cooker comfort version, peek at this slow cooker trick for inspiration on hands-off cooking that still tastes amazing.

Ingredients You’ll Need

• 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
• 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 for heat
• 1 teaspoon garam masala
• ½ teaspoon curry powder
• ¼ cup freshly chopped parsley optional for garnish
• Naan bread
• Steamed rice

Yes some spices repeat. That is on purpose. Spices like curry powder get layered in so the sauce sings and the chicken has personality.

Step-by-Step Instructions

1. Marinate the Chicken
   Mix the chicken with 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon sweet paprika ½ teaspoon curry powder and 1 tablespoon Greek yogurt. Toss until every piece gets a light coating. Let it sit for at least 15 minutes or up to an hour if you are pretending to be patient.

2. Cook the Chicken
   Heat 3 tablespoons vegetable oil in a large skillet over medium high heat. Add the chicken in a single layer and sear until golden and almost cooked through about 4 to 6 minutes. Remove the chicken and set aside leaving any brown bits in the pan.

3. Prepare the Sauce Base
   Reduce heat to medium and add 1 tablespoon butter to the same skillet. Add the 6 minced garlic cloves and diced onion then sauté until soft and fragrant about 4 minutes. Scrape up browned bits they add flavor and you will thank yourself.

4. Build the Sauce
   Pour in the 15-ounce can tomato sauce along with 1 teaspoon sugar 1 teaspoon salt and ½ teaspoon black pepper. Stir and let it simmer gently for 3 to 5 minutes so the tomato tastes less raw. Then stir in the 2 cups heavy cream and ½ teaspoon cayenne pepper if you like a kick.

5. Season and Simmer
   Add the partially cooked chicken back into the sauce along with 1 teaspoon garam masala and ½ teaspoon curry powder. Stir to coat and simmer on low for 8 to 10 minutes until the chicken finishes cooking and the sauce thickens slightly. Taste and adjust salt pepper or cayenne.

6. Finish with Butter
   Stir in the remaining 2 tablespoons butter until melted and glossy. This step makes the sauce luxuriously silky so do not skip it. Add ¼ cup chopped parsley if you want a fresh pop.

7. Serve and Enjoy
   Spoon the butter chicken over steamed rice or serve with warm naan. Garnish with extra parsley and maybe a dollop of yogurt if you are feeling fancy. Eat immediately because warm creamy sauce does not wait for indecision.

Common Mistakes to Avoid

• Not searing the chicken: skipping the sear is like skipping the best part of the movie. Browning adds flavor so do it.
• Overcrowding the pan: dump too much chicken in and you steam instead of sear. One layer only please.
• Skimping on the butter at the end: the final butter is not optional. It makes the sauce silky and rich.
• Adding cream too fast: pour it in gently and stir so the sauce does not separate. Nobody wants curdled drama.
• Under seasoning: taste as you go. Salt is not the enemy it is your flavor wingman.

Alternatives & Substitutions

• No heavy cream? Use a 1 to 1 mix of full fat coconut milk and a splash of milk for creaminess with a hint of coconut. IMO coconut milk gives a slightly tropical vibe but it still works.
• Want leaner chicken? Swap thighs for breasts but watch cooking time because breasts dry out faster.
• Butter substitute? Use ghee for an authentically nutty flavor or olive oil if you are avoiding dairy. Ghee is my pick if you have it.
• Vegetarian swap? Use firm tofu or cauliflower florets instead of chicken and roast them first for texture.
• Pasta twist? Toss the sauce with linguine for a creamy fusion dinner like this fun butter chicken linguine twist. It is wildly comforting.

FAQ

Q Will this work with frozen chicken
A Can you thaw? Yes slice and thaw properly in the fridge overnight then follow the recipe. Do not try to cook frozen chunks raw they will steam and get sad.

Q Can I use margarine instead of butter
A Well technically yes but why hurt your soul like that? Butter or ghee gives the right richness. Margarine will do in a pinch but flavor suffers.

Q How spicy is this recipe naturally
A Pretty mild by default. Add the ½ teaspoon cayenne pepper for real heat or skip it for kid friendly vibes. You can always add hot sauce at the table.

Q Can I make this dairy free
A Yes use coconut cream or canned full fat coconut milk and swap butter for oil or ghee alternative. The texture changes a bit but the result still slaps.

Q How long does leftovers keep
A In an airtight container the butter chicken keeps 3 to 4 days in the fridge. Reheat gently on the stove to keep the sauce smooth. Do not microwave like a caveman unless you want uneven hot pockets.

Q Is it freezer friendly
A Yep freeze for up to 3 months. Thaw overnight in the fridge and reheat over low heat adding a splash of water or cream if needed.

Q Can I double this recipe for a crowd
A Absolutely. Use a larger pan or split into two batches to keep everything seared properly. Doubling works great for meal prep.

Final Thoughts

You just made buttery creamy comfort that feels fancy and did not require a babysitter or a culinary degree. High five. Whether you serve it date night style or pile it on rice for the family this butter chicken will probably earn you compliments. Buy extra naan you will need it. FYI leftovers taste even better the next day.

Conclusion

Now go impress someone or yourself with your new culinary skills. If you want a super quick inspiration for a similar dish check out this helpful recipe for an easy 20 minute butter chicken.

Easy Butter Chicken

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• Author: admin
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

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Description

This easy butter chicken recipe delivers creamy, restaurant-quality flavor without the fuss. Perfect for pairing with rice or naan.

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Ingredients

Scale 1x2x3x

• 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
• 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 for heat)
• 1 teaspoon garam masala
• ½ teaspoon curry powder
• ¼ cup freshly chopped parsley (optional for garnish)
• Naan bread
• Steamed rice

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Instructions

1. Marinate the Chicken: Mix chicken with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Let it marinate for at least 15 minutes.
2. Cook the Chicken: In a skillet, heat vegetable oil and sear the chicken until golden, about 4-6 minutes. Remove and set aside.
3. Prepare the Sauce Base: Add butter to the skillet, sauté garlic and onion until soft, about 4 minutes.
4. Build the Sauce: Add tomato sauce, sugar, salt, and pepper to the skillet. Simmer for 3-5 minutes, then stir in heavy cream and cayenne pepper.
5. Season and Simmer: Return chicken to the sauce, add garam masala and curry powder. Simmer on low for 8-10 minutes until chicken is cooked through.
6. Finish with Butter: Stir in remaining butter until melted and glossy. Add parsley, if desired.
7. Serve and Enjoy: Serve over rice or with naan bread, garnished with extra parsley and yogurt, if using.

Notes

Make the sauce in advance and simply reheat for an even quicker meal. Perfect for meal prep!

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian

Nutrition

• Serving Size: 1 serving
• Calories: 500
• Sugar: 6g
• Sodium: 600mg
• Fat: 30g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 120mg

Keywords: butter chicken, easy recipe, Indian cuisine, creamy chicken, comfort food