Name: Quick & Easy Homemade Butter Chicken
Prep time: 10 min
Cook time: 25 min
Total time: PT-490029H56M9S
Cuisine: Indian-Inspired
Ingredients: 1.5 lbs boneless, skinless chicken thighs or breasts, cut into chunks; 1/2 cup plain yogurt; 3 cloves garlic, minced; 1 tbsp fresh ginger, minced; 2 tsp garam masala; 1 tsp ground cumin; 1 tsp ground turmeric; 1 tsp ground coriander; 1 tsp chili powder or paprika; 1 tsp salt; 3 tbsp butter, divided; 1 medium onion, finely chopped; 1 1/2 cups tomato puree or crushed tomatoes; 1/2 cup heavy cream; Optional: 1 tsp sugar, fresh cilantro for garnish

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Quick & Easy Homemade Butter Chicken is one of my favorite comforting dishes to make when I’m craving something rich, creamy, and full of bold flavor—but without spending hours in the kitchen. Tender pieces of chicken simmer in a silky, spiced tomato cream sauce that’s just the right balance of warmth and richness. It’s my go-to when I want something satisfying and delicious on a busy night.

Why You’ll Love This Recipe

I love this recipe because it brings all the restaurant-style flavor of traditional butter chicken into a version that’s quick enough for a weeknight dinner. The chicken stays juicy, the sauce is incredibly creamy, and the spices are bold without being overpowering. I usually serve it with rice or warm naan—and it always disappears fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken thighs or breasts (cut into chunks)
Plain yogurt (for marinating)
Garlic (minced)
Ginger (minced)
Garam masala
Ground cumin
Ground turmeric
Ground coriander
Chili powder or paprika (for color and heat)
Salt
Butter
Onion (finely chopped)
Tomato puree or crushed tomatoes
Heavy cream
Optional: sugar, fresh cilantro for garnish

Directions

I start by marinating the chicken with yogurt, garlic, ginger, and half of the spices. I let it sit for at least 20–30 minutes (or longer if I have time).
I heat butter in a large skillet and cook the marinated chicken until lightly browned but not fully cooked through. I remove it from the pan and set it aside.
In the same skillet, I add more butter and sauté the chopped onion until soft and golden.
I stir in the rest of the spices, then add the tomato puree and simmer for a few minutes until thickened.
I return the chicken to the skillet, stir everything together, and let it simmer gently until the chicken is cooked through.
I lower the heat and stir in the heavy cream, letting the sauce simmer for another few minutes until rich and velvety.
I taste and adjust seasoning, then garnish with fresh cilantro before serving.

Servings and timing

This recipe serves 4.
Prep time: 10 minutes
Marinate time: 20–30 minutes
Cook time: 20–25 minutes
Total time: Around 45–55 minutes

Variations

Sometimes I use coconut milk instead of cream for a dairy-free version. I’ve also made it spicier by adding chopped green chili or extra chili powder. If I want to cut the richness a bit, I stir in a spoonful of Greek yogurt at the end instead of heavy cream. For extra depth, I add a splash of lemon juice or sugar to balance the acidity of the tomatoes.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently in a skillet over medium heat or in the microwave, stirring occasionally. I’ve also frozen it successfully—just cool it completely, freeze in portions, and thaw overnight before reheating.

FAQs

Can I use chicken breast instead of thighs?

Yes. I’ve used both, but chicken thighs tend to stay juicier and more flavorful. Breast works fine if I don’t overcook it.

Do I need to marinate the chicken?

It’s not required, but even a short 20-minute marinade helps tenderize the chicken and infuse it with flavor.

What if I don’t have all the spices?

I sometimes use a pre-made butter chicken spice mix or curry powder in a pinch. It won’t be exactly the same, but still tasty.

Can I make it without cream?

Yes. I use coconut milk or even evaporated milk as a substitute. Yogurt also works, though it makes the sauce a bit tangier.

What should I serve it with?

I love serving this with steamed basmati rice or warm naan bread to scoop up all that creamy sauce.

Conclusion

Quick & Easy Homemade Butter Chicken is one of my favorite dishes when I want bold flavor and comfort without a lot of hassle. It’s creamy, spiced just right, and perfect for soaking up with naan or rice. Whether I’m cooking for family or meal prepping for the week, this dish never fails to satisfy.