Quick & Easy Homemade Butter Chicken Recipe

Some dinners are simply comforting, and this butter chicken is exactly that—creamy, gently spiced, and dreamy over a scoop of steaming rice. The sauce is velvety from a swirl of cream and a finishing pat of butter, the chicken is tender from a quick yogurt marinade, and the whole thing comes together in one skillet. It’s the kind of meal that makes everyone at the table lean in with a happy sigh.

I love starting this recipe by toasting the spices just a touch—enough to wake up their warmth—then building a sauce that’s silky and bright. The chicken slips back in and simmers until the edges are coated and glossy. Tear some naan, scoop a bite with rice, and you’ll see why this is a forever favorite in my kitchen.

Why You’ll Love It

• Creamy & crowd-pleasing: A luscious sauce with balanced, cozy spice.
• Weeknight-easy: Simple steps, familiar ingredients, done in under an hour.
• Meal-prep friendly: Reheats beautifully for lunches.
• Flexible heat level: Keep it mild or add a kick.
• Perfect pairing: Serve with naan and basmati for a restaurant-style plate.

Time Needed

• Prep: 5 minutes
• Marinate: 15 minutes (up to 4 hours for deeper flavor)
• Cook: 25 minutes
• Total: 45 minutes
• Servings: 4

Ingredients

For the Chicken & Marinade

• 1½ lb skinless boneless chicken thighs, bite-size pieces
• 1 tsp kosher salt
• 1 tsp garlic powder
• 1 tsp sweet paprika
• ½ tsp curry powder
• 1 Tbsp Greek yogurt

For the Butter Chicken Sauce

• 3 Tbsp vegetable oil
• 3 Tbsp unsalted butter, divided
• 6 garlic cloves, minced
• 1 medium onion, diced
• 1 (15-oz) can tomato sauce
• 1 tsp sugar
• 1 tsp kosher salt (plus more to taste)
• ½ tsp black pepper
• 2 cups heavy cream
• ½ tsp cayenne pepper (optional)
• 1 tsp garam masala
• ½ tsp curry powder
• ¼ cup chopped parsley or cilantro, for garnish
• To serve: warm naan and steamed basmati rice

Step-by-Step Instructions

1. Marinate the chicken
   In a bowl, combine chicken, salt, garlic powder, paprika, curry powder, and Greek yogurt. Toss to coat. Let stand 15 minutes while you prep the sauce components. Longer marinating (up to 4 hours) deepens flavor.
2. Sear the chicken
   Heat oil in a large skillet over medium-high. Add the chicken in a single layer and cook 8–10 minutes, stirring occasionally, until golden and cooked through. Transfer to a plate; keep the flavorful oil in the pan.
3. Build the aromatic base
   Reduce heat to medium. Add 1 Tbsp butter, then the garlic and onion with a pinch of salt. Sauté until translucent and fragrant, 3–4 minutes, scraping up browned bits.
4. Simmer the sauce
   Stir in tomato sauce, sugar, remaining salt, and black pepper. Simmer 2–3 minutes to mellow the tomatoes.
5. Make it creamy
   Return the chicken (and juices) to the pan. Pour in heavy cream; stir until the sauce turns a dreamy orange. Add cayenne (if using), garam masala, and curry powder. Simmer on low 10 minutes to thicken and meld.
6. Finish with butter
   Turn off the heat and swirl in the remaining 2 Tbsp cold butter for that restaurant-silky finish. Taste and adjust salt or heat.
7. Serve
   Shower with parsley or cilantro. Spoon alongside basmati rice and warm naan. Sprinkle chili flakes for a little sparkle if you like.

Variations to Try

• Lightened-Up: Swap half-and-half for some or all of the cream; use chicken breast or turkey.
• Dairy-Free: Use coconut yogurt for the marinade and coconut cream in the sauce.
• Veggie Version: Replace chicken with roasted cauliflower and chickpeas.
• Extra Smoky: Add ½ tsp smoked paprika and a squeeze of lemon at the end.

Tips from Chef Emma

• Marinate for magic. Even 15 minutes makes the chicken more tender and flavorful.
• Toast spices gently. A minute in fat wakes up aroma without burning.
• Add cream off a simmer. Keep heat low for a smooth, never-split sauce.
• Finish with cold butter. It emulsifies and gives that glossy, luxurious look.
• Serve hot. Butter chicken thickens as it cools; a splash of warm water loosens leftovers.

Nutrition Info per Serving

• Calories: 650
• Carbs: 12g
• Sugars: 6g
• Fat: 48g
• Protein: 37g
• Sodium: 900mg

Frequently Asked Questions

Can I use chicken breasts?
Yes. Cut into the same bite-size pieces and cook just until done to keep them juicy.

How spicy is this?
Mild by default. Add cayenne or chili flakes to taste for more heat.

What’s the best substitute for heavy cream?
Coconut cream gives a lovely dairy-free richness; half-and-half works for a lighter version.

Can I make it ahead?
Absolutely. The flavors deepen overnight. Reheat gently and add a splash of water or cream to loosen the sauce.

Does it freeze well?
Yes—cool completely, freeze up to 2 months, thaw overnight, and rewarm slowly.

Conclusion / Final Thoughts

Butter chicken is the ultimate cozy classic: silky sauce, tender chicken, and spices that feel like a warm blanket. It’s simple enough for a Tuesday night but elegant enough to serve friends with pride. Set out a basket of naan, fluff the rice, and let that fragrant sauce do the rest. From my kitchen to yours—enjoy every creamy, comforting bite.

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