If you’ve been scrolling endlessly searching for a **Quick & Easy Homemade Butter Chicken Recipe** that actually delivers on flavor without taking all night, stop right there! You’ve found the holy grail.
I’m Jordan Bell, checking in from Asheville, NC. You might know me from my journey shedding eighty pounds—a big part of that transformation was learning that “clean eating” doesn’t mean sacrificing comfort food. I grew up on rich Southern classics, so when I started cooking lighter, I knew I needed to reinvent those deeply satisfying flavors into something fast and fresh.
That’s exactly what this butter chicken is! It gives you that velvety, savory, restaurant-quality sauce in under an hour. Forget takeout menus; this recipe is proof you can have incredible Indian food on the table before you even finish deciding what movie to watch.
No heading needs to be written for the introduction.
Why You’ll Love This Quick & Easy Homemade Butter Chicken Recipe
Honestly, I developed this recipe because I needed something magnificent on a Tuesday night when I was too tired to cook anything complicated. This version skips steps without sacrificing taste, which is what makes it so special. You get that deep, complex flavor you expect from hours of simmering, but in a fraction of the time.
- It delivers maximum flavor payoff with minimal effort—it’s truly restaurant-quality chicken curry right on your stovetop.
- The ingredient list is surprisingly straightforward; you probably have most of the spices already!
- This **Quick & Easy Homemade Butter Chicken Recipe** is practically foolproof, even if you’re new to Indian cooking.
Flavor Without the Wait
The secret to the incredible flavor here is twofold: we sear the chicken first to build a nice crust, and then we use high-quality tomato sauce as a base. That quick sear locks in the chicken flavor before it even hits the sauce. Trust me, that first taste of the creamy, spiced sauce will make you forget this took less than an hour.
Perfect for Weeknight Meals
When I was trying to stick to my new eating plan, consistency was everything, and complex recipes often made me quit. This butter chicken is ready in about 45 minutes total, meaning you can whip it up right after work. It’s hearty, satisfying, and feels like a treat, making it the ultimate weeknight hero. If you are looking for other quick weeknight ideas, check out my 35-minute magic orzo!
Equipment Needed for Quick & Easy Homemade Butter Chicken Recipe
You don’t need a ton of fancy gadgets for this **Quick & Easy Homemade Butter Chicken Recipe**, which is another reason I love it! We’re keeping things simple and using what most of us already have on hand. It’s all about getting that beautiful sear and building that creamy sauce.
Essential Cooking Tools
- A large skillet or Dutch oven—you need space to brown that chicken properly.
- A medium mixing bowl for getting that yogurt marinade coating the chicken just right.
- Your standard measuring cups and spoons. Don’t eyeball the spices here; precision helps with the quick cooking time!
Gathering Your Ingredients for Quick & Easy Homemade Butter Chicken Recipe
Getting set up for this **Quick & Easy Homemade Butter Chicken Recipe** is half the battle, and honestly, it’s the fun part! Since we’re moving fast, having everything measured out—what the pros call *mise en place*—means you won’t panic when things start sizzling. We break the ingredients down into three simple groups so you can grab them as you go. Don’t worry about the exact amounts right now; I’ve put all the precise measurements right down in a handy table underneath this section for you.
Chicken Marinade Components
First up is getting that chicken happy! We use boneless, skinless thighs because they stay juicy, even when cooking quickly. The marinade is simple: yogurt for tenderizing, plus salt and a few key spices like paprika and curry powder to start building that flavor foundation before it even hits the pan. For more tips on marinating chicken, see my guide on the best chicken marinade.
Building the Rich Butter Chicken Sauce
This is where the magic happens. You’ll need your aromatics—garlic and onion—plus the tomato sauce to give us that beautiful color and base acidity. Then we pile on the core spices: garam masala, more curry powder, and black pepper. Remember, we save the cayenne for later if you like heat!
Finishing Touches and Serving Ideas
The final step involves the heavy cream for that signature richness, and crucially, cold butter stirred in right at the end. That cold butter is what gives the sauce that professional, silky sheen. And of course, you absolutely need fresh parsley for a pop of color when serving over rice or scooping up with naan! If you want to see more of my favorite recipes, check out my posts on Medium.
See the detailed list below for exact quantities.
| Ingredient | Amount |
|---|---|
| Skinless boneless chicken thighs, cut into bite-sized chunks | 1.5 lbs |
| Salt | 1 teaspoon (plus more to taste) |
| Garlic powder | 1 teaspoon |
| Sweet paprika | 1 teaspoon |
| Curry powder | 1.5 teaspoons total (split between marinade and sauce) |
| Greek yogurt | 1 tablespoon |
| Vegetable oil | 3 tablespoons |
| Butter (divided) | 3 tablespoons total |
| Garlic cloves, minced | 6 |
| Medium onion, diced | 1 |
| Tomato sauce (15-ounce can) | 1 can |
| Sugar | 1 teaspoon |
| Black pepper | 0.5 teaspoon |
| Heavy cream | 2 cups |
| Cayenne pepper (optional) | 0.5 teaspoon |
| Garam masala | 1 teaspoon |
| Freshly chopped parsley (optional, for garnish) | 0.25 cup |
| Naan bread (To Serve) | As needed |
| Steamed rice (To Serve) | As needed |
Step-by-Step: How to Prepare Quick & Easy Homemade Butter Chicken Recipe
Okay, time to get cooking! This is the part where everything comes together fast, so make sure you have your ingredients ready to go before you even turn on the stove. This **Quick & Easy Homemade Butter Chicken Recipe** is designed to move smoothly from prep to plate in about 30 minutes of actual cooking time.
Marinating the Chicken
First things first, we need to wake up that chicken. Grab your bowl and toss the cut-up chicken thighs with the salt, garlic powder, sweet paprika, half of your curry powder (save the rest for the sauce!), and that tablespoon of Greek yogurt. Mix it all up until every single piece is coated in that lovely spice paste. You only need 15 minutes for this marinade, but if you can let it sit longer, go for it! I usually do this while I’m chopping my onion and measuring out the cream.
Searing the Chicken for Color
Now, crank your heat up to medium-high—we want a good sear! Add the 3 tablespoons of vegetable oil to your large skillet. Once that oil is shimmering, gently add the marinated chicken pieces. Don’t crowd the pan; cook in batches if you have to! We are cooking this for about 8 to 10 minutes, stirring every so often until you see those beautiful golden-brown edges. Once they are cooked through and looking gorgeous, scoop them out and set them aside on a clean plate. Leave all those tasty browned bits—that fond—in the skillet; that’s pure flavor insurance for our sauce.
Building the Aromatic Sauce Base
Reduce the heat down to medium. Add 1 tablespoon of the butter to the skillet right away. Use your wooden spoon to scrape up all those browned bits stuck to the bottom—this is called deglazing, and it adds so much depth. If the pan seems dry, splash in just a tiny bit of water to help loosen things up. Next, toss in your minced garlic and diced onion, along with a pinch of salt. Sauté these until the onion softens up and you can really smell that garlic—maybe three or four minutes. Once they are fragrant, stir in the entire can of tomato sauce and the teaspoon of sugar. Let that simmer gently for about 2 or 3 minutes, just letting the tomato base cook down a little bit.
Combining and Creamy Finish
Time to bring everything home! Put the seared chicken right back into the skillet with the tomato mixture. Give it a good stir, and then slowly pour in those 2 cups of heavy cream. Watch as the color transforms into that famous, gorgeous orange hue! Now, add the rest of your spices: the garam masala, the remaining curry powder, the black pepper, and the cayenne if you want that kick. Let this simmer on low heat for a solid 10 minutes. This is crucial—it lets all those spices marry together! Finally, take the remaining 2 tablespoons of *cold* butter and stir them in, one tablespoon at a time, until they melt completely into the sauce. This is the trick that makes the sauce unbelievably silky and rich, completing your **Quick & Easy Homemade Butter Chicken Recipe**!
Tips for Success with Your Quick & Easy Homemade Butter Chicken Recipe
Even though this is a fast recipe, a few small things can take your **Quick & Easy Homemade Butter Chicken Recipe** from great to absolutely unforgettable. Since we aren’t simmering for hours, we have to be smart about building that texture and ensuring the spices really sing through the cream. Don’t skip these little steps; they make all the difference for that restaurant-quality finish. For more recipe inspiration, feel free to browse my Pinterest boards.
Achieving the Perfect Sauce Consistency
Sometimes, depending on the brand of tomato sauce or cream, your sauce might end up a little thinner than you hoped, especially if you skipped the cornstarch trick I mentioned in the notes. If that happens, don’t panic and don’t turn up the heat too high! Just whisk together 1 tablespoon of cornstarch with about 1/3 cup of cold water until it’s totally smooth—that’s your slurry. Gently stir this slurry into your simmering sauce. Let it bubble away gently for about 5 minutes, and you’ll see it thicken up beautifully. It’s the easiest insurance policy for a thick, clinging sauce.
Flavor Depth Adjustments
Taste, taste, taste! That’s my biggest piece of advice for any curry. After the sauce has simmered for those 10 minutes, give it a good spoonful. Does it need more salt? Add a pinch. If it tastes a little flat, a tiny bit more sugar can help balance the acidity from the tomatoes. But the most important spice to check is the garam masala—that’s your final aromatic punch. If you want it deeper, stir in another half teaspoon of garam masala right before you add the cold butter. That fresh hit of spice really makes this **Quick & Easy Homemade Butter Chicken Recipe** shine.
Storing and Reheating Your Quick & Easy Homemade Butter Chicken Recipe
One of the best things about making a big batch of this **Quick & Easy Homemade Butter Chicken Recipe** is having leftovers! Seriously, this tastes even better the next day once those spices have had a chance to really hang out together in the cream. Storing it properly is key so you don’t lose that wonderful silky texture we worked so hard to achieve.
You can keep leftovers sealed tight in the fridge for up to four days. If you need to freeze it—maybe you made a double batch—make sure you use a freezer-safe container, leaving a little headspace, as the cream expands a tiny bit. It freezes beautifully for up to two months. When you reheat it, the goal is gentle warmth to prevent the cream from separating. Never boil it! If you are interested in other recipes that freeze well, check out my chicken tortellini soup.
| Storage Location | Maximum Duration | Reheating Method |
|---|---|---|
| Refrigerator | 4 Days | Gentle simmer on low heat, stirring often. |
| Freezer | 2 Months | Thaw overnight in the fridge, then gently reheat on the stovetop. |
Frequently Asked Questions About Quick & Easy Homemade Butter Chicken Recipe
I get asked the same few things every time I post this recipe because everyone wants that perfect result fast! It’s fantastic that so many of you are trying this **Quick & Easy Homemade Butter Chicken Recipe** for weeknight dinners. Here are the most common questions I hear, hoping to clear things up so your cooking goes smoothly!
Can I make this Quick & Easy Homemade Butter Chicken Recipe ahead of time?
Absolutely! As I mentioned, this dish is even better the next day. You can do the entire cooking process, right up until the final butter stir, a day ahead. Store it covered in the fridge. When you’re ready to eat, just reheat it very gently on the stovetop over low heat. Remember, don’t let it boil once the cream is in, or it might split on you!
What is the best chicken substitute if I cannot use thighs?
If you really prefer chicken breasts, you can certainly use them in this **Quick & Easy Homemade Butter Chicken Recipe**. Thighs are my favorite because they stay tender under high heat, but breasts work fine. Just watch them closely when searing! They cook faster, usually needing only 5 to 7 minutes total to brown. If you overcook them in the pan, they will get dry once they simmer in the sauce.
How to adjust the spice level for sensitive palates?
This is easy peasy! The heat comes almost entirely from the optional cayenne pepper. If you are making this for kids or anyone who doesn’t like any kick, just leave the cayenne pepper out completely. You still get tons of flavor from the garam masala and the other spices, but zero heat. If you like a little warmth but not too much, start with just a tiny pinch of cayenne—maybe 1/8 of a teaspoon—and taste before adding more! For more information on my journey, see my About Me page.
Sharing Your Quick & Easy Homemade Butter Chicken Recipe Experience
Now that you’ve whipped up this amazing **Quick & Easy Homemade Butter Chicken Recipe**, I really want to hear all about it! Did you serve it with homemade naan or store-bought? Drop me a star rating below or leave a comment telling me how it went over at your dinner table. Seriously, seeing your photos of my recipes on your plates makes my whole week!
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Amazing Quick & Easy Homemade Butter Chicken Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: N/A
Description
Quick & Easy Homemade Butter Chicken Recipe. This recipe gives you rich, flavorful butter chicken fast.
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 (To Serve)
- Steamed rice (To Serve)
Instructions
- In a medium bowl, combine chicken, salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix well, ensuring the chicken is evenly coated. Let it marinate for at least 15 minutes while preparing the other ingredients.
- Heat 3 tablespoons of oil in a large skillet over medium-high heat. Add the marinated chicken and cook for about 8-10 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside, leaving the oil in the pan.
- Reduce the heat to medium and add 1 tablespoon of butter to the skillet. Deglaze the pan by scraping any browned bits, adding a splash of water if needed. Add the minced garlic and diced onion, along with a pinch of salt. Sauté until the onion is translucent and fragrant.
- Stir in the tomato sauce and sugar. Let it simmer for 2-3 minutes before adding the chicken back into the skillet. Mix well, then pour in the heavy cream. Stir until the sauce turns a beautiful orange hue.
- Add cayenne pepper (if using), garam masala, curry powder, and black pepper. Let the sauce simmer on low heat for 10 minutes, allowing the flavors to meld. Add in the rest of the spices & salt to taste!
- Stir in the remaining 2 tablespoons of cold butter and let it melt into the sauce for a silky finish. Sprinkle with chopped parsley if desired.
- Serve hot with naan bread and steamed rice. Enjoy the creamy, flavorful goodness!
Notes
- If the sauce becomes too runny mix together 1 tablespoon of cornstarch with ⅓ cup of water & add this to the sauce, let it simmer for about 5 minutes & it will thicken right up!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A
