Name: Quick & Easy Homemade Butter Chicken Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Indian
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; 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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Introduction

Butter chicken is a beloved Indian dish known for its creamy, rich sauce and tender chunks of chicken. This quick and easy homemade version brings restaurant-quality flavors straight to your kitchen with simple ingredients and straightforward steps.

The dish is served on a white plate placed on a white marbled surface. It has three main parts arranged side by side. At the top, there are four folded pieces of flatbread with a light golden-brown color and soft texture. Below the bread, there is a mound of fluffy white rice sprinkled lightly with green herbs. At the bottom, there is a thick orange curry sauce with visible spices and green herb pieces, coating chunks of meat or vegetables. The colors create a warm and inviting look with a mix of white, orange, and green. photo taken with an iphone --ar 4:5 --v 7

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
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, for serving
Steamed rice, for serving

Instructions

Step 1: In a medium bowl, combine the chicken, salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix thoroughly to coat the chicken evenly. Let it marinate for at least 15 minutes while you prepare the other ingredients.
Step 2: Heat the vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 8 to 10 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside, keeping the oil in the pan.
Step 3: Reduce the heat to medium and add 1 tablespoon of butter to the skillet. Scrape the bottom to deglaze, adding a splash of water if needed. Add the minced garlic, diced onion, and a pinch of salt. Sauté until the onion is translucent and fragrant.
Step 4: Stir in the tomato sauce and sugar. Let it simmer for 2 to 3 minutes, then return the cooked chicken to the skillet. Mix well before pouring in the heavy cream. Stir continuously until the sauce develops a beautiful orange color.
Step 5: Add cayenne pepper (if using), garam masala, curry powder, and black pepper. Let the sauce simmer gently on low heat for 10 minutes to allow the flavors to fully meld. Adjust salt to taste.
Step 6: Stir in the remaining 2 tablespoons of cold butter and let it melt into the sauce, creating a silky finish. Sprinkle with freshly chopped parsley if desired.
Step 7: Serve the butter chicken hot with naan bread and steamed rice for a satisfying, comforting meal.

Tips & Variations

Use chicken breasts instead of thighs if you prefer leaner meat, but thighs will stay juicier.
For a dairy-free version, substitute heavy cream with coconut milk and use a plant-based butter alternative.
Marinate the chicken longer (up to 2 hours) for deeper flavor.
Add a handful of chopped cilantro as a garnish for a fresh herbal note.
Adjust the cayenne pepper to control the level of heat according to your taste.

Storage

Store leftover butter chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally to prevent the cream from separating. Avoid overcooking when reheating to keep the sauce smooth and creamy.

How to Serve

A white bowl holds three main layers: on the left side are folded pieces of soft, light brown naan bread with charred spots; in the middle is a mound of fluffy white rice sprinkled lightly with green herbs; on the right side are large chunks of chicken coated in a thick, creamy orange sauce with visible black pepper, red chili flakes, and green herb pieces, giving it a rich and textured look. The bowl rests on a white marbled surface with a white decorative pumpkin in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken thighs, but be sure to fully thaw and pat them dry before marinating to ensure even cooking and better flavor absorption.

Is butter chicken spicy?

Butter chicken is typically mild and creamy, but you can adjust the spice level by adding more or less cayenne pepper and curry powder according to your preference.