Name: Quick & Easy Homemade Butter Chicken
Prep time: 5 min
Cook time: 25 min
Total time: 45 min
Cuisine: Indian-Inspired
Ingredients: 1.5 lbs skinless boneless chicken thighs, cut into bite-sized pieces; 1 tsp salt, plus more to taste; 1 tsp garlic powder; 1 tsp sweet paprika; 1 tsp curry powder, plus extra for sauce; 1/2 cup Greek yogurt; 2 tbsp vegetable oil; 3 tbsp butter, divided; 3 garlic cloves, minced; 1 medium onion, diced; 1 cup tomato sauce; 1 tsp sugar; 1/2 tsp black pepper; 1/2 cup heavy cream; 1/4 tsp cayenne pepper (optional); 1 tsp garam masala; Chopped parsley (optional, for garnish); Naan bread and steamed rice, for serving

I made this Butter Chicken recipe because I wanted something creamy, comforting, and simple enough for a busy weeknight. It delivers a velvety tomato‑cream sauce and tender marinated chicken in about 45 minutes for four generous servings. Quick & Easy Homemade Butter Chicken

Why You’ll Love This Recipe

I love how this dish combines warm spices, rich tomato sauce, and silky butter for a restaurant‑style meal that’s surprisingly easy to prepare. I get juicy, flavorful chicken thighs, a luxurious sauce that simmers gently, and the whole thing comes together fast. It’s comforting, crowd‑pleasing, and perfect with naan or steamed rice.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
skinless boneless chicken thighs
salt
garlic powder
sweet paprika
curry powder
Greek yogurt
vegetable oil
butter
garlic cloves
onion
tomato sauce
sugar
black pepper
heavy cream
cayenne pepper (optional)
garam masala
parsley (optional, for garnish)
naan bread and steamed rice to serve

directions

I mix bite‑sized chicken thigh pieces with salt, garlic powder, paprika, curry powder, and Greek yogurt. I let that sit for at least 15 minutes to lock in flavor.
I heat oil in a skillet over medium‑high heat and brown the marinated chicken for about 8–10 minutes until cooked through and golden. Then I remove it and leave the oil behind.
I turn the heat to medium, melt in 1 tbsp butter, and scrape up browned bits. Then I add minced garlic, diced onion, and a pinch of salt, sautéing until the onion becomes translucent.
I stir in tomato sauce and sugar, simmer for a couple minutes, then return the chicken to the pan. I pour in heavy cream and stir until the sauce turns a beautiful orange hue.
I sprinkle in black pepper, optional cayenne, garam masala, curry powder, and more salt to taste. Then I let the simmer continue on low heat for about 10 minutes so the flavors meld perfectly.
I stir in the remaining butter cold into the warm sauce—it melts and creates a silky finish. I top with chopped parsley if desired.
I serve this hot, alongside warm naan bread and steamed rice. I enjoy the creamy, spiced flavor in every bite.

Servings and timing

This recipe makes 4 servings.
Prep time: 5 minutes
Marinate: at least 15 minutes
Cook time: 25 minutes
Total time: about 45 minutes

Variations

I sometimes swap chicken thighs with breast pieces, turkey, or tofu for a vegetarian twist.
Greek yogurt can be replaced with regular plain yogurt, coconut yogurt, or sour cream.
Butter can be replaced with ghee for traditional flavor, or olive oil or plant‑based butter for different diets.
I often use coconut cream or cashew cream instead of heavy cream to lighten things or make it dairy‑free.
For milder heat, I omit cayenne; for more kick, I add more.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the sauce gently on the stovetop over low heat, adding a splash of water or cream if it’s too thick.
For longer storage, I freeze in a freezer‑safe container for up to 2 months. I thaw in the fridge overnight, then reheat gently before serving.

FAQs

How long should I marinate the chicken?

I marinate for at least 15 minutes, but for deeper flavor, I sometimes let it sit up to 4 hours in the fridge.

Can I use chicken breast instead of thighs?

Yes. I can substitute with skinless boneless chicken breasts—just watch timing since breast meat cooks faster.

Is this dish spicy?

Normally I find it mild, with just a hint of warmth. If I want more heat, I add extra cayenne or garam masala.

What can I use instead of heavy cream?

I’ve used coconut cream, full‑fat yogurt, or cashew cream successfully. The flavor changes slightly, but the result is still delicious.

Can I make this dish ahead of time?

Absolutely. I prepare it up to a day in advance and keep it refrigerated. Just give it a gentle reheat before serving to restore the creamy texture.

Conclusion

I love this Butter Chicken recipe because it brings big, comforting flavors with minimal effort. I get juicy seasoned chicken in a creamy tomato sauce rich with butter and spices—and it only takes about 45 minutes. It’s great for family dinners, meal prep, or anytime I want a cozy, satisfying homemade meal.