Article Introduction
Butter chicken isn’t just food—it’s comfort, color, and pure joy in every bite. Whether you’re new to Indian cuisine or craving something nostalgic, this quick & easy homemade butter chicken recipe delivers restaurant-level results without fuss. With just a handful of pantry staples and a creamy, spiced tomato-based sauce, you’ll have a rich and satisfying dish that tastes like it’s been simmering for hours. In this post, I’ll walk you through each step, explain why this version works so well, and share a few tips that make it my go-to weeknight meal. Let’s jump into Part 1 and start the story where the flavor begins.
A Recipe Born Out of Weeknight Chaos (Keyword-Dense Story)
When You Need Comfort, Fast
I’ll never forget the night this butter chicken recipe became a family staple. It was one of those evenings—home late, kids cranky, pantry half-empty. I stared into the fridge and saw some chicken thighs, a forgotten tub of Greek yogurt, and a can of tomato sauce. My spice drawer? Still full from my last international cooking kick. That was the moment the first version of this quick & easy homemade butter chicken recipe came to life.
I wasn’t aiming for authenticity—I was aiming for fast, warm, and satisfying. No fancy ingredients. No marinating overnight. Just a bold, comforting dinner that came together quickly, tasted amazing, and got silence (the good kind) at the dinner table.
Why This Version Works So Well
Traditional butter chicken can involve a lot—overnight marinades, grilled chicken, heavy prep. But this recipe keeps it real for home cooks. Using boneless, skinless chicken thighs means faster cooking and more flavor. The Greek yogurt tenderizes the chicken in minutes, and the sauce builds from the same pan—so nothing goes to waste, and everything tastes like it belongs.
The secret to this quick & easy homemade butter chicken recipe is in the layering. Toasted spices, rich cream, tomato sauce, and just a hint of heat make it deeply flavorful without being overwhelming. The result? A luscious, weeknight-friendly dish that doesn’t feel rushed or watered down. You won’t need takeout after this—promise.
Building Flavor in Layers (Cooking the Quick & Easy Homemade Butter Chicken Recipe)
Start with a Fast Marinade
While many butter chicken recipes require hours of marinating, this version skips the wait. Thanks to Greek yogurt and a smart blend of spices, flavor penetrates the chicken in just 15 minutes. In a bowl, combine 1½ pounds of boneless chicken thighs with salt, garlic powder, paprika, curry powder, and that crucial spoonful of Greek yogurt. Mix it well, and let it rest while you prep your skillet and gather the ingredients for the sauce.
This quick step is more than just seasoning—it sets the tone for a buttery, melt-in-your-mouth texture that holds up beautifully once simmered in the sauce. No bland bites here.
Sear, Simmer, and Stir Smart
Heat up three tablespoons of vegetable oil in a large skillet. When it’s hot, add the marinated chicken and let it sear. You’re aiming for golden brown edges and fully cooked centers, which takes about 8–10 minutes. Don’t crowd the pan—give the chicken space to sizzle.
Once cooked, transfer the chicken to a plate—but don’t wipe the pan. All those browned bits at the bottom? That’s gold for flavor.
Now drop in a tablespoon of butter and use it to deglaze the pan. Add diced onions and minced garlic with a small pinch of salt, cooking until the onions are soft and aromatic. This simple step builds the base for a sauce that’s layered, rich, and anything but flat.
When it’s ready, stir in the canned tomato sauce and a teaspoon of sugar to balance the acidity. Let it simmer before returning the chicken to the skillet, coating every piece with the savory base.
Quick & Easy Homemade Butter Chicken Recipe
Ingredients
- 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 for heat
- 1 teaspoon garam masala
- ½ teaspoon curry powder
- ¼ cup freshly chopped parsley optional for garnish
Instructions
- Marinate the Chicken
- In a medium bowl, combine chicken, salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix well, ensuring the chicken is evenly coated. Let it marinate for at least 15 minutes while preparing the other ingredients.
- Cook the Chicken
- Heat 3 tablespoons of oil in a large skillet over medium-high heat. Add the marinated chicken and cook for about 8-10 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside, leaving the oil in the pan.
- Prepare the Sauce Base
- Reduce the heat to medium and add 1 tablespoon of butter to the skillet. Deglaze the pan by scraping any browned bits, adding a splash of water if needed. Add the minced garlic and diced onion, along with a pinch of salt. Sauté until the onion is translucent and fragrant.
- Build the Sauce
- Stir in the tomato sauce and sugar. Let it simmer for 2-3 minutes before adding the chicken back into the skillet. Mix well, then pour in the heavy cream. Stir until the sauce turns a beautiful orange hue.
- Season and Simmer
- Add cayenne pepper (if using), garam masala, curry powder, and black pepper. Let the sauce simmer on low heat for 10 minutes, allowing the flavors to meld. Add in the rest of the spices & salt to taste!
- Finish with Butter
- Stir in the remaining 2 tablespoons of cold butter and let it melt into the sauce for a silky finish. Sprinkle with chopped parsley if desired.
- Serve and Enjoy
- Serve hot with naan bread and steamed rice. Enjoy the creamy, flavorful goodness! (Watch full recipe video below)
Notes
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
The Creamy Sauce That Makes It Butter Chicken
Add the Cream for that Signature Texture
Now that your skillet is filled with juicy, seared chicken simmering in tomato and onion, it’s time to bring the creaminess front and center. Pour in 2 cups of heavy cream slowly, stirring as you go. Watch the sauce shift from deep red to a rich orange—this is the signature color of a great butter chicken. It’s smooth, indulgent, and perfectly coats each bite of chicken.
Don’t rush this part. Let the cream mingle with the tomato base for a few minutes before adjusting any seasonings. You’re aiming for balance: bold but not harsh, creamy without being heavy.
Season with Warm, Fragrant Spices
Once your sauce is bubbling gently, it’s time to layer in the spice. Add ½ teaspoon cayenne pepper if you want a touch of heat, 1 teaspoon garam masala, ½ teaspoon more curry powder, and a pinch of black pepper. Stir gently so every bit of chicken is fully enveloped in flavor.
Let the dish simmer uncovered on low for about 10 minutes. During this time, the sauce thickens, flavors deepen, and everything becomes more cohesive. You’ll see the oil start to separate slightly at the edges—that’s your signal that the sauce is ready.
Taste and adjust the salt. Some canned tomato sauces need a bit more sweetness or salt to round things out. Trust your palate—it’ll guide you.
Finally, stir in 2 tablespoons of cold butter right before serving. This last step gives the dish a glossy, velvety finish and softens the spices just enough.
Serving & Storing Your Quick & Easy Homemade Butter Chicken
The Perfect Pairings (Rice, Naan & More)
You’ve made a thick, creamy, deeply spiced butter chicken—now let’s serve it right. The best companion? Steamed basmati rice. The grains soak up the luscious sauce, offering a perfect balance to the bold flavors. Spoon generous ladles of chicken and sauce over warm rice, and you’ve got an instant classic.
If you’re a fan of dipping and scooping, warm buttery naan is a must. Either homemade or store-bought naan will do the job—just heat it in the oven or on a skillet before serving. And if you want to round it out with freshness, a simple cucumber yogurt raita or fresh salad balances the richness.
This quick & easy homemade butter chicken recipe is rich enough for guests, yet easy enough for a weeknight dinner. It’s comfort food at its finest.
Leftovers That Just Keep Getting Better
This dish is one of those rare gems that tastes even better the next day. The spices deepen, the sauce thickens, and the chicken stays tender. To store leftovers, place them in an airtight container and refrigerate for up to 4 days.
To reheat, warm it on the stove over low heat or microwave gently, adding a splash of cream or water if the sauce gets too thick. Avoid high heat—it can break the sauce.
You can even freeze butter chicken. Cool it completely, portion into freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the fridge and reheat as usual.
This recipe proves that homemade doesn’t have to be complicated—and with the right shortcuts, you can have bold, restaurant-worthy flavor in under an hour.
FAQs: Quick & Easy Homemade Butter Chicken Recipe
1. What makes butter chicken different from tikka masala?
Butter chicken is creamier and slightly sweeter, while tikka masala leans spicier and uses a tomato-heavy base. This quick & easy homemade butter chicken recipe relies on rich cream and butter for its velvety texture, while tikka masala often uses yogurt or broth for a lighter sauce.
2. Can I make butter chicken without heavy cream?
Yes. You can substitute with full-fat coconut milk or half-and-half, though the richness may be slightly reduced. For a dairy-free option, unsweetened cashew cream works well and still delivers a silky finish.
3. Is this butter chicken spicy?
It’s mild with an optional kick. The cayenne pepper is the only real heat source, and you can adjust or omit it. The base flavor comes from garam masala and curry powder, not chili.
4. Can I use chicken breast instead of thighs?
Absolutely. While chicken thighs stay more tender during cooking, chicken breast works fine—just be careful not to overcook, as it can dry out quickly. Reduce the searing time slightly and keep a close eye while simmering.
Conclusion
This quick & easy homemade butter chicken recipe delivers everything you love about the dish—velvety sauce, warm spices, and tender chicken—without the long prep or takeout price. It’s a one-skillet wonder built for real life: busy evenings, hungry families, and last-minute cravings. Whether it’s your first time making Indian-style food or your hundredth, this recipe belongs in your weekly rotation.
Try it once, and you’ll see why it’s become a weeknight hero in my kitchen. Bold flavor. Simple steps. Pure comfort.
