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Quick & Easy Homemade Butter Chicken

A comforting and quick butter chicken recipe that delivers rich flavors with minimal fuss, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 600
Ingredients Method Notes

Ingredients
  

Chicken and 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 Can substitute with plain yogurt if needed.
Sauce Ingredients
  • 3 tablespoons vegetable oil
  • 3 tablespoons butter, divided
  • 6 cloves garlic, minced
  • 1 medium onion, diced
  • 1 15-ounce can tomato sauce
  • 1 teaspoon sugar
  • 1 teaspoon salt Adjust to taste.
  • 0.5 teaspoon black pepper
  • 2 cups heavy cream Substitute with half-and-half for a lighter option.
  • 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.
Serving Suggestions
  • to taste Naan bread For serving.
  • to taste Steamed rice For serving.

Method
 

Marinating the Chicken
  1. In a bowl, mix the chicken with salt, garlic powder, paprika, curry powder, and Greek yogurt. Cover and refrigerate for at least 15 minutes.
Preparing the Sauce
  1. In a large skillet, heat vegetable oil and 1 tablespoon of butter. Sauté garlic and onion until fragrant and soft. Scrape the pan so the bits don’t burn.
  2. Add tomato sauce, sugar, salt, black pepper, heavy cream, cayenne pepper, garam masala, and curry powder. Stir and bring to a gentle simmer. Simmer for a few minutes until the sauce begins to thicken.
Cooking the Chicken
  1. In another pan, cook the marinated chicken until browned and cooked through, aiming for a golden crust. Cook in batches if needed to keep the pan hot.
Combining and Serving
  1. Add the cooked chicken to the sauce and stir in the remaining butter. Simmer for a few more minutes so the chicken soaks up the sauce.
  2. Garnish with chopped parsley and serve hot with naan bread and steamed rice.

Notes

Let the sauce bubble gently, not roar. A quiet simmer keeps the cream silky and prevents separation. Serve family-style for a warm dining experience.