When you’re craving something rich, flavorful, and comforting—but don’t want to spend hours in the kitchen—this Quick & Easy Homemade Butter Chicken is the answer. With tender chunks of chicken simmered in a creamy, spiced tomato sauce, this dish brings all the flavors of your favorite takeout right to your own table, no special equipment or long marination needed.
Inspired by traditional Indian butter chicken, this simplified version uses pantry-friendly ingredients and comes together in under 40 minutes. It’s ideal for busy weeknights, cozy weekends, or when you simply want a satisfying meal that feels like a treat.
Why You’ll Love This Recipe
- Quick Cooking Time: Ready in under 40 minutes from start to finish.
- One-Pan Simplicity: Everything cooks in a single skillet—easy to cook and even easier to clean.
- Rich, Balanced Flavors: Creamy, tomato-based sauce with just the right amount of spice.
- Family Favorite: Kid-friendly and perfect for serving with rice or flatbread.
Ingredients You’ll Need
For the Chicken:
- 1½ lbs boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 1 tablespoon olive oil or butter
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon ground turmeric
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Butter Chicken Sauce:
- 2 tablespoons butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh grated ginger (or 1 teaspoon ground ginger)
- 1½ teaspoons garam masala
- 1 teaspoon chili powder (adjust to taste)
- 1 teaspoon ground coriander
- 1 cup tomato puree or crushed tomatoes
- 1 cup heavy cream (or full-fat coconut milk for dairy-free option)
- ½ teaspoon sugar (optional, balances the acidity)
- Salt to taste
- Fresh cilantro for garnish (optional)
Step-by-Step Instructions
Step 1: Season and Cook the Chicken
In a bowl, toss the chicken pieces with cumin, paprika, turmeric, salt, and black pepper until evenly coated.
Heat 1 tablespoon oil or butter in a large skillet over medium-high heat. Add the chicken and cook for 5–6 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the pan and set aside.
Step 2: Sauté the Aromatics
In the same skillet, reduce the heat to medium and melt 2 tablespoons of butter. Add the chopped onion and sauté for 3–4 minutes, until soft and golden.
Stir in the garlic and ginger, and cook for another 1 minute until fragrant.
Step 3: Add Spices and Tomato Base
Add garam masala, chili powder, and ground coriander to the skillet. Stir well and toast the spices for about 30 seconds to release their flavors.
Pour in the tomato puree, stirring to combine. Simmer the sauce for 5–7 minutes, allowing it to thicken slightly and mellow the tomato’s acidity.
Step 4: Finish the Sauce
Reduce the heat to low. Stir in the heavy cream and add the sugar (if using). Simmer for another 2–3 minutes, stirring occasionally, until the sauce is rich and creamy.
Step 5: Add Chicken Back In
Return the cooked chicken to the skillet and stir to coat it in the sauce. Simmer everything together for 5 more minutes, allowing the chicken to absorb the flavors.
Taste and adjust salt or spice levels as needed. If the sauce is too thick, add a splash of water or more cream to loosen it.
Step 6: Garnish and Serve
Garnish with fresh cilantro if desired and serve hot with rice, naan, or flatbread.
Tips for Success
- Use Chicken Thighs for Extra Juiciness: While breasts work well, thighs add more flavor and stay tender.
- Shortcut Spices: If you’re low on spices, a good-quality curry powder can work in a pinch.
- Make It Dairy-Free: Swap heavy cream for full-fat coconut milk or cashew cream.
- Meal Prep Friendly: This dish reheats beautifully and can be made a day ahead for even better flavor.
Serving Suggestions
- Serve Over Rice: Basmati or jasmine rice works best for soaking up the sauce.
- With Flatbread: Warm naan or pita makes a perfect companion.
- Vegetable Side: Add a side of roasted cauliflower, sautéed spinach, or cucumber salad to balance the richness.
- Add Toppings: A dollop of plain yogurt or a sprinkle of chopped cashews adds extra flair.
Storage and Reheating
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently over low heat on the stovetop or microwave in 1-minute intervals, stirring often.
Variations to Try
- Spicy Butter Chicken: Add a pinch of cayenne or more chili powder for extra heat.
- Add Veggies: Stir in cooked peas, spinach, or bell peppers during the final simmer for a veggie boost.
- Low-Carb Option: Serve over cauliflower rice or with a side of sautéed greens.
Frequently Asked Questions
Can I make this in advance?
Yes! Butter chicken tastes even better the next day. Store it in the fridge and reheat gently.
Can I use Greek yogurt instead of cream?
You can, but stir it in off the heat to prevent curdling. Use full-fat yogurt for best results.
Is this recipe freezer-friendly?
Absolutely. Let it cool completely before freezing in airtight containers.
Final Thoughts
This Quick & Easy Homemade Butter Chicken brings all the rich, comforting flavors of a classic Indian dish into your home kitchen with minimal effort. Whether you’re new to cooking or just looking for a simple, satisfying meal, this butter chicken delivers every time. Serve it up with your favorite sides and enjoy a restaurant-quality dinner—without leaving the house.
