Easy Butter Chicken Dish
Hola! I’m Emma, and if there’s one dish that always brings me back to my family kitchen, it’s butter chicken. While I grew up surrounded by Mexican flavors, I still remember the first time I tried this creamy, spiced Indian classic at a friend’s home, it was love at first bite. The rich, velvety sauce, tender chicken, and warm naan on the side felt like the hug of a meal I didn’t know I needed. This quick and easy butter chicken recipe is perfect for busy weeknights, and the best part? It’s simple enough for beginners yet delicious enough to impress.
Quick Recipe Overview
- Prep Time: 5 minutes
- Marinate Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Servings: 4 people
- Difficulty: Easy
- Cuisine: Indian-inspired comfort food
- Best Season: All year round
Why You’ll Love This Recipe
- Quick & Weeknight-Friendly – Ready in under an hour, this butter chicken is perfect for those nights when you want something comforting without hours in the kitchen.
- Family Approved – With its creamy sauce and mild spices, even picky eaters will love this dish. You can adjust the heat level to suit your family.
- Restaurant-Style at Home – Save money and skip takeout with a homemade version that tastes just as rich and authentic.
- Customizable – Easily swap ingredients to fit dietary needs or use up what you have in the pantry.
- Perfect Pairing – Serve with fluffy rice or warm naan for a full, satisfying meal.
Quick & Easy Homemade Butter Chicken
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
This quick and easy butter chicken is rich, creamy, and full of Indian-inspired flavor. Perfect for weeknight dinners, it pairs beautifully with rice and naan for a satisfying meal.
Ingredients
- 1 ½ pounds skinless boneless chicken thighs, cut into 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)
- 1 teaspoon garam masala
- ½ teaspoon curry powder
- ¼ cup fresh parsley, chopped (optional)
- Naan bread
- Steamed rice
Instructions
1. In a bowl, mix chicken with salt, garlic powder, paprika, curry powder, and yogurt. Let marinate for 15 minutes.
2. Heat oil in a skillet over medium-high. Cook chicken for 8–10 minutes until golden. Remove and set aside.
3. Lower heat to medium, melt 1 tbsp butter, and sauté garlic and onion until translucent.
4. Add tomato sauce and sugar. Simmer 2–3 minutes.
5. Return chicken to skillet, add cream, and stir until orange.
6. Add garam masala, curry powder, black pepper, and cayenne. Simmer 10 minutes.
7. Stir in remaining 2 tbsp butter until melted and smooth.
8. Top with parsley and serve hot with naan and rice.
Notes
If sauce becomes too runny, mix 1 tbsp cornstarch with ⅓ cup water and simmer to thicken.
For a dairy-free version, substitute cream with coconut milk.
Adjust cayenne to your spice tolerance or omit for mild flavor.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 7g
- Fat: 36g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 32g
Ingredients
For the Chicken & Marinade
- 1 ½ pounds skinless boneless chicken thighs, cut into 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 fresh parsley, chopped (optional garnish)
To Serve
- Naan bread
- Steamed rice
Ingredient Tips Table
| Ingredient | Tip |
|---|---|
| Chicken thighs | Juicier and more flavorful than chicken breasts. |
| Greek yogurt | Helps tenderize and adds a slight tang to the marinade. |
| Heavy cream | Use full-fat for the richest sauce; half-and-half works if you want it lighter. |
| Tomato sauce | Choose plain, unsalted to control seasoning. |
| Garam masala | Adds warmth and depth; don’t skip if you want that authentic flavor. |
| Cayenne pepper | Optional for heat, adjust based on spice tolerance. |
| Parsley | Swap with cilantro for a more traditional garnish. |
Step-by-Step Instructions
- Marinate the Chicken – In a bowl, mix chicken with salt, garlic powder, paprika, curry powder, and yogurt. Coat well and let sit for 15 minutes.
- Cook the Chicken – Heat oil in a large skillet over medium-high. Cook chicken for 8–10 minutes until golden. Remove and set aside.
- Make the Sauce Base – Lower heat to medium, melt 1 tbsp butter, and sauté garlic and onion until fragrant and translucent.
- Add Tomatoes & Simmer – Stir in tomato sauce and sugar, then simmer for 2–3 minutes.
- Add Chicken & Cream – Return chicken to skillet, pour in cream, and stir until sauce turns orange.
- Season Well – Add garam masala, curry powder, black pepper, and cayenne (if using). Simmer for 10 minutes on low.
- Finish with Butter – Stir in remaining 2 tbsp cold butter for a silky finish.
- Serve & Garnish – Top with parsley or cilantro. Serve hot with naan and rice.
Helpful Tips
- Cut chicken into equal pieces so it cooks evenly.
- Don’t skip marinating, it makes the chicken more tender and flavorful.
- Deglaze your pan with a splash of water to lift flavorful browned bits.
- If sauce is too thin, mix cornstarch with water and simmer to thicken.
Expert Tips for the Best Results
- Use chicken thighs over breasts for juicier meat.
- Add cream slowly to prevent curdling.
- Always finish with cold butter for that restaurant-quality silkiness.
- Let the sauce rest for 5 minutes before serving so flavors meld together.
Recipe Variations
- Lighter Butter Chicken – Swap heavy cream for coconut milk for a lighter, dairy-free option with a hint of sweetness.
- Spicy Butter Chicken – Increase cayenne and add fresh green chilies for extra heat.
- Vegetarian Version – Substitute chicken with paneer or chickpeas for a hearty meatless dish.
- Slow Cooker Method – Add all ingredients except cream and butter, cook on low 6 hours, then stir in cream and butter before serving.
Make Ahead & Freezer Tips
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze in portioned containers for up to 2 months. Thaw in fridge overnight before reheating.
Serving Suggestions
Serve butter chicken in shallow bowls over fluffy basmati rice with naan on the side for dipping. A sprinkle of fresh herbs adds color and freshness. For presentation, drizzle a touch of cream on top before serving.
Pairing Ideas
Pair with a crisp white wine like Sauvignon Blanc, a cold Indian lager, or even a mango lassi for a cooling balance. Sides like cucumber raita or roasted vegetables complement beautifully.
Storage and Reheating Tips
Store leftovers in the fridge in sealed containers. Reheat gently on the stovetop with a splash of cream or milk to keep the sauce smooth. Microwave in short bursts, stirring between intervals, to avoid overheating.
Frequently Asked Questions (FAQs)
Can I use chicken breasts instead of thighs?
Yes, but thighs stay juicier and more flavorful. If using breasts, avoid overcooking.
Is butter chicken spicy?
Traditionally mild, but you can adjust heat with cayenne or fresh chilies.
Can I make this dairy-free?
Yes! Use coconut milk instead of cream and dairy-free butter alternatives.
What’s the difference between butter chicken and tikka masala?
Butter chicken is creamier and slightly sweeter, while tikka masala has a tangier, spicier base.
How do I thicken the sauce if it’s runny?
Mix 1 tbsp cornstarch with ⅓ cup water and simmer until thickened.
Can I meal-prep butter chicken?
Absolutely. It reheats well, making it a great make-ahead dish for busy weeks.
What’s the best rice to serve with butter chicken?
Basmati rice is ideal for its light, fluffy texture, but jasmine rice works too.
Nutrition Information (per serving)
| Serving Size | 1 bowl |
| Calories | 520 |
| Protein | 32g |
| Carbohydrates | 18g |
| Fat | 36g |
| Fiber | 3g |
| Sugar | 7g |
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
This quick and easy butter chicken recipe is the perfect balance of creamy, flavorful, and comforting. With just a few simple steps, you can bring restaurant-quality Indian-inspired flavors to your table tonight. Give it a try, you’ll be making it again and again!
