why make this recipe
Butter chicken is a beloved dish that combines tender chicken with a rich, creamy sauce. It’s a crowd-pleaser and a great way to bring the flavors of Indian cuisine to your home kitchen. This quick and easy homemade version allows you to enjoy this classic meal without spending hours in the kitchen. Perfect for weeknight dinners, it’s simple enough for beginners yet delicious enough to impress your guests.
how to make Quick & Easy Homemade Butter Chicken
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
Directions :
- Marinate the Chicken: In a bowl, combine the chicken pieces with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix well and let it marinate for at least 30 minutes.
- Cook the Chicken: In a large skillet over medium-high heat, add vegetable oil. Once hot, add the marinated chicken in a single layer. Cook until browned and cooked through (about 6-8 minutes). Remove from the skillet and set aside.
- Prepare the Sauce Base: In the same skillet, add 2 tablespoons of butter. Once melted, add minced garlic and diced onion. Sauté until the onion becomes translucent.
- Build the Sauce: Pour in the tomato sauce, sugar, salt, black pepper, heavy cream, cayenne pepper (if using), garam masala, and curry powder. Stir well to combine.
- Season and Simmer: Bring the sauce to a simmer. Add the cooked chicken back to the skillet and let it cook in the sauce for about 10 minutes to absorb the flavors.
- Finish with Butter: Stir in the remaining tablespoon of butter for a rich finish. Adjust seasoning to taste.
- Serve and Enjoy: Serve the butter chicken over steamed rice or with warm naan bread. Garnish with freshly chopped parsley if desired.
how to serve Quick & Easy Homemade Butter Chicken
Serve this butter chicken with steamed basmati rice or warm naan bread. You can also pair it with a side of your favorite vegetables or a simple salad to balance out the meal. For extra flavor, drizzle some of the sauce over the rice or bread.
how to store Quick & Easy Homemade Butter Chicken
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet over medium heat until heated through. If the sauce thickens too much, you can add a splash of water or cream to loosen it up.
tips to make Quick & Easy Homemade Butter Chicken
- For a quicker meal, you can use pre-cooked chicken or rotisserie chicken.
- If you like it spicy, add more cayenne pepper or even diced green chilies.
- Experiment with different herbs like cilantro for a fresh twist.
- Make sure not to overcook the chicken to keep it tender and juicy.
Pro Tips for Success
Marinate for flavor (and tenderness): Even a quick 30-minute yogurt marinade helps the spices penetrate and keeps thighs juicy. If time allows, marinate up to 12 hours in the fridge for deeper flavor.
Sear in batches: Don’t overcrowd the skillet. A little space lets the chicken brown instead of steam, building fond (those tasty browned bits) that enrich the sauce.
Bloom your spices: When you add garlic and onion, give the garam masala and curry powder a brief 30–60 second sizzle in the fat before liquids—this “blooms” their aroma and gives the sauce a rounder flavor.
Silky sauce trick: After adding cream and tomato sauce, simmer gently (small bubbles) to avoid splitting. If you see rapid boiling, lower the heat.
Balance like a pro: The small amount of sugar softens tomato acidity. Taste before serving—if it’s too tangy, an extra pinch of sugar or pat of butter can round it out; if it feels heavy, a squeeze of lemon at the table brightens it (optional).
Finish with butter (off heat): Stir in the final tablespoon of butter right before serving for that classic glossy finish.
Restaurant-style presentation: Top with a swirl of cream, a sprinkle of garam masala, and fresh parsley (or cilantro if you prefer) for color contrast. Serve with steamed rice and warm naan so the sauce can shine.
variation
You can try using shrimp or paneer instead of chicken for a seafood or vegetarian version. Additionally, you could add vegetables like bell peppers or spinach for more nutritional value.
FAQs
1. CAN I USE CHICKEN BREASTS INSTEAD OF THIGHS?
A: Yes—you can swap breasts for thighs one-for-one. Breasts are leaner and can dry out faster, so a couple of simple adjustments help keep them tender:
Cut evenly into bite-sized pieces so they cook at the same rate.
Keep the marinade: The yogurt and spices add moisture and flavor—don’t skip this step.
Shorten the sear: Cook the breast pieces just until no longer pink—usually a bit less than thighs—then remove. They’ll finish in the sauce during the 10-minute simmer, which prevents overcooking.
Check doneness early: Start checking a minute or two sooner than the thigh timing. If a piece feels firm and springs back, it’s done.
Expect a slightly lighter texture and flavor compared to thighs, which are naturally more succulent—but with careful timing, breast meat will still be delicious.
2. IS THERE A WAY TO MAKE THIS RECIPE DAIRY-FREE?
A: Yes! It’s straightforward to create a dairy-free version while keeping the spirit of butter chicken:
Cream substitute: Use canned full-fat coconut milk or coconut cream for body and richness. Shake the can well before opening to combine cream and liquid.
Butter substitute: Use your favorite plant-based butter or a neutral oil. Add a small splash of coconut milk at the end to mimic that velvety finish.
Marinade tweak: The recipe uses Greek yogurt for marinating. For dairy-free, use a plain, unsweetened coconut or almond yogurt with a similar thickness.
Flavor notes: Coconut milk adds a very subtle sweetness—your existing salt, garam masala, and tiny bit of sugar will keep the sauce balanced. If it leans sweet, a pinch of salt or a squeeze of lemon at the table brings it back into line.
You’ll still get a creamy, restaurant-style sauce with a gentle spice profile—just without the dairy.
3. HOW CAN I MAKE THE SAUCE THICKER?
A: You’ve got a few dependable options—pick the one that fits your timing and texture preferences:
Simmer uncovered: The easiest method. Let the sauce gently bubble for 5–8 extra minutes to reduce and concentrate. Stir occasionally, scraping up any browned bits from the pan for flavor.
Cornstarch slurry: Mix 1 tablespoon cornstarch with 2 tablespoons cold water until smooth. Stir into the simmering sauce and cook 1–2 minutes until glossy and thickened. Add gradually—you can always thicken more, but thinning takes time.
Blend some sauce: For extra silkiness, remove ½ cup of the sauce (no chicken), blend until smooth, then stir it back in. This boosts body without additional ingredients.
Rest before serving: Off the heat, the sauce firms slightly as it cools for a few minutes. If it ever gets too thick, whisk in a small splash of cream or water to your perfect consistency.
Aim for a texture that coats the back of a spoon and clings to rice and naan—rich but still pourable.
Butter Chicken
Ingredients
For the chicken marinade
- 1.5 pounds skinless, boneless chicken thighs, cut into bite-sized chunks
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- 0.5 teaspoon curry powder
- 1 tablespoon Greek yogurt
For cooking
- 3 tablespoons vegetable oil
- 3 tablespoons butter (divided)
- 6 cloves garlic, minced
- 1 medium onion, diced
For the sauce
- 1 15-ounce can tomato sauce
- 1 teaspoon sugar
- 1 teaspoon salt (adjust to taste)
- 0.5 teaspoon black pepper
- 2 cups heavy cream
- 0.5 teaspoon cayenne pepper (optional for heat)
- 1 teaspoon garam masala
- 0.5 teaspoon curry powder
- 0.25 cup freshly chopped parsley (optional, for garnish)
For serving
- Naan bread
- Steamed rice
Instructions
Marinate the Chicken
- In a bowl, combine the chicken pieces with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix well and let it marinate for at least 30 minutes.
Cook the Chicken
- In a large skillet over medium-high heat, add vegetable oil. Once hot, add the marinated chicken in a single layer. Cook until browned and cooked through (about 6-8 minutes). Remove from the skillet and set aside.
Prepare the Sauce Base
- In the same skillet, add 2 tablespoons of butter. Once melted, add minced garlic and diced onion. Sauté until the onion becomes translucent.
Build the Sauce
- Pour in the tomato sauce, sugar, salt, black pepper, heavy cream, cayenne pepper (if using), garam masala, and curry powder. Stir well to combine.
Season and Simmer
- Bring the sauce to a simmer. Add the cooked chicken back to the skillet and let it cook in the sauce for about 10 minutes to absorb the flavors.
Finish with Butter
- Stir in the remaining tablespoon of butter for a rich finish. Adjust seasoning to taste.
Serve and Enjoy
- Serve the butter chicken over steamed rice or with warm naan bread. Garnish with freshly chopped parsley if desired.