Few dishes capture the soul of comfort food like Butter Chicken. Known for its luscious, spiced tomato-cream sauce and tender marinated chicken, this dish is a creamy dream that’s deeply satisfying and incredibly easy to prepare. Traditionally called Murgh Makhani in India, butter chicken is one of the most beloved curry-style dishes across the globe—and once you taste this version, you’ll see why.
Our quick and easy butter chicken recipe is perfect for both weeknight dinners and special occasions. With minimal prep, a simple marinade, and a one-pan cooking method, you’ll have restaurant-quality butter chicken on your table in under an hour. Served with fluffy basmati rice or warm naan bread, every bite of this dish is rich, aromatic, and soul-warming.
The secret lies in the balance of spices and creaminess. While traditional versions can be complex, this streamlined recipe skips none of the flavor. Using chicken thighs for tenderness, a short yogurt marinade, and a tomato-based creamy sauce, it delivers all the satisfaction of takeout without the wait (or the price tag).
So whether you’re new to Indian-inspired cooking or a seasoned home chef, this butter chicken recipe is a must-have in your weeknight rotation.
Why You’ll Love This Recipe
- Fast & Flavorful – Ready in 45 minutes with deep, layered spices
- Creamy, But Not Heavy – Balanced richness with bold flavor
- One Skillet Magic – Less cleanup and easy cooking
- Perfect for Leftovers – Tastes even better the next day
- Versatile – Pairs beautifully with rice, naan, or even roasted veggies
- Kid-Friendly – Mild spice levels with optional heat
- Restaurant Taste at Home – Impress guests or treat yourself
- Freezer Friendly – Make extra and freeze for busy nights
Ingredients
For the Chicken & Marinade
- 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)
- 1 teaspoon garam masala
- ½ teaspoon curry powder
- ¼ cup freshly chopped parsley (optional, for garnish)
To Serve
- Warm naan bread
- Steamed basmati rice
Step-by-Step Instructions
1. Marinate the Chicken
In a medium bowl, combine the chicken thighs, salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Stir until every piece of chicken is well coated. Set aside to marinate for at least 15 minutes while preparing other ingredients. For deeper flavor, marinate for up to 4 hours in the refrigerator.
2. Sear the Chicken
In a large skillet or sauté pan, heat the vegetable oil over medium-high heat. Add the marinated chicken and cook for about 8–10 minutes, turning occasionally, until the pieces are browned and cooked through. Remove the chicken from the skillet and set aside, leaving any juices or oil in the pan.
3. Build the Sauce Base
Reduce the heat to medium and add 1 tablespoon of butter to the same skillet. Scrape up the browned bits from the chicken to deglaze the pan. If needed, add a splash of water to help lift the fond. Add the minced garlic and diced onion, then sauté for 4–5 minutes, or until the onion becomes soft and translucent.
4. Create the Tomato Base
Stir in the canned tomato sauce and sugar. Allow the mixture to simmer for 2–3 minutes to meld the flavors and slightly reduce.
5. Add Chicken and Cream
Return the cooked chicken to the pan and stir well to combine. Pour in the heavy cream and stir until the sauce turns a rich orange color. Let simmer on low for 3–4 minutes to allow the sauce to thicken slightly.
6. Season and Simmer
Add cayenne pepper (if using), garam masala, curry powder, black pepper, and any additional salt to taste. Let the sauce simmer gently for about 10 minutes, stirring occasionally to prevent sticking. The sauce should thicken to a creamy consistency.
7. Finish with Butter
Turn off the heat and stir in the remaining 2 tablespoons of cold butter. Let it melt into the sauce for a silky, luxurious finish. Garnish with freshly chopped parsley, if using.
8. Serve and Enjoy
Serve your butter chicken hot with warm naan bread and fluffy steamed rice. Spoon the sauce generously over the rice and use the naan to scoop up every last drop. Trust us—this is the kind of meal that makes you close your eyes with the first bite.
Tips for Success
- Use Chicken Thighs – They stay juicy and tender during cooking.
- Don’t Skip the Marinade – Even 15 minutes makes a big difference.
- Deglaze the Pan – Scrape up those browned bits for extra flavor.
- Simmer Slowly – Let the sauce reduce naturally to thicken.
- Balance the Salt & Sugar – Adjust to taste at the end.
- Finish with Cold Butter – This adds a smooth, rich texture to the sauce.
Variations
- Spicy Version – Add more cayenne or fresh chopped chilies.
- Cashew Butter Chicken – Blend soaked cashews into the sauce for a nutty twist.
- Dairy-Free Option – Use coconut milk instead of cream and oil instead of butter.
- Add Veggies – Stir in spinach, peas, or bell peppers toward the end.
- Grilled Chicken – Marinate and grill the chicken for extra smokiness before adding it to the sauce.
Make Ahead & Storage
- Make Ahead – Prepare the sauce and chicken separately up to 2 days in advance. Combine and heat before serving.
- Refrigerate Leftovers – Store in an airtight container for up to 4 days.
- Freeze – This butter chicken freezes beautifully. Cool completely, then freeze for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop.
- Reheat Tips – Warm slowly over medium heat. Add a splash of cream or milk if the sauce is too thick.
Frequently Asked Questions
-
Can I use chicken breast instead of thighs?
Yes, but breast meat can dry out faster. Watch the cooking time carefully to avoid overcooking. -
Is this recipe authentic Indian butter chicken?
This is a simplified, American-style version inspired by the traditional Indian dish Murgh Makhani. It’s designed to be easy and accessible while capturing the essence of the original. -
Can I use tomato paste instead of tomato sauce?
Yes, but dilute it with water to match the consistency of sauce. It may have a more intense tomato flavor. -
What’s the best rice to serve with this?
Basmati rice is traditional and aromatic, but jasmine or plain white rice also works well. -
Can I add more vegetables?
Definitely. This sauce is perfect for absorbing extra flavors—try peas, spinach, or mushrooms.
Final Thoughts
There’s a reason butter chicken is a global favorite. Its blend of spice, creaminess, and savory depth is unmatched—and now, you can recreate all of that magic in your own kitchen with minimal effort. This Quick & Easy Homemade Butter Chicken is the perfect balance of indulgent and approachable. It’s warm, flavorful, and deeply comforting, without requiring hours of prep or hard-to-find ingredients.
Whether you’re feeding a hungry family, hosting friends, or simply craving something cozy and special, this butter chicken is a guaranteed hit. It’s proof that the best meals don’t have to be complicated—they just need to be made with good ingredients and a whole lot of love.
Pair it with warm naan, a scoop of fluffy rice, and maybe even a cucumber raita on the side. Once you take that first bite, you’ll be hooked for life.
Quick & Easy Homemade Butter Chicken
Ingredients
- 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 freshly chopped parsley optional, for garnish
To Serve
- Warm naan bread
- Steamed basmati rice
Instructions
Marinate the Chicken
- In a medium bowl, combine the chicken thighs, salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Stir until every piece of chicken is well coated. Set aside to marinate for at least 15 minutes while preparing other ingredients. For deeper flavor, marinate for up to 4 hours in the refrigerator.
Sear the Chicken
- In a large skillet or sauté pan, heat the vegetable oil over medium-high heat. Add the marinated chicken and cook for about 8–10 minutes, turning occasionally, until the pieces are browned and cooked through. Remove the chicken from the skillet and set aside, leaving any juices or oil in the pan.
Build the Sauce Base
- Reduce the heat to medium and add 1 tablespoon of butter to the same skillet. Scrape up the browned bits from the chicken to deglaze the pan. If needed, add a splash of water to help lift the fond. Add the minced garlic and diced onion, then sauté for 4–5 minutes, or until the onion becomes soft and translucent.
Create the Tomato Base
- Stir in the canned tomato sauce and sugar. Allow the mixture to simmer for 2–3 minutes to meld the flavors and slightly reduce.
Add Chicken and Cream
- Return the cooked chicken to the pan and stir well to combine. Pour in the heavy cream and stir until the sauce turns a rich orange color. Let simmer on low for 3–4 minutes to allow the sauce to thicken slightly.
Season and Simmer
- Add cayenne pepper (if using), garam masala, curry powder, black pepper, and any additional salt to taste. Let the sauce simmer gently for about 10 minutes, stirring occasionally to prevent sticking. The sauce should thicken to a creamy consistency.
Finish with Butter
- Turn off the heat and stir in the remaining 2 tablespoons of cold butter. Let it melt into the sauce for a silky, luxurious finish. Garnish with freshly chopped parsley, if using.
Serve and Enjoy
- Serve your butter chicken hot with warm naan bread and fluffy steamed rice. Spoon the sauce generously over the rice and use the naan to scoop up every last drop. Trust us—this is the kind of meal that makes you close your eyes with the first bite.
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