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Creamy Butter Chicken Recipe served in a white bowl with basmati rice and naan bread.

Quick & Easy Homemade Butter Chicken

A quick and easy homemade butter chicken recipe featuring tender chicken in a creamy, aromatic sauce. Perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Indian-inspired
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds skinless boneless chicken thighs cut into bite-sized chunks
  • 1 teaspoon salt for marinade
  • 1 teaspoon garlic powder
  • 1 teaspoon sweet paprika
  • 0.5 teaspoon curry powder for marinade
  • 1 tablespoon Greek yogurt
  • 3 tablespoons vegetable oil
  • 3 tablespoons butter divided
  • 6 cloves garlic minced
  • 1 medium onion diced
  • 1 can (15-ounce) 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 for sauce
  • 0.25 cup freshly chopped parsley optional, for garnish

Equipment

  • Large skillet or sauté pan
  • mixing bowl

Method
 

  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.
  2. In a large skillet, heat vegetable oil and 1 tablespoon of butter over medium-high heat. Add the marinated chicken in a single layer and sear 4 to 5 minutes until lightly golden on both sides. Transfer to a plate and set aside.
  3. In the same pan, melt another tablespoon of butter over medium heat. Saute garlic and onion until soft and fragrant. Stir in tomato sauce, sugar, salt, black pepper, curry powder, and cayenne (if using). Bring to a gentle simmer.
  4. Pour in heavy cream while stirring constantly. Reduce heat to low and simmer for 5 to 7 minutes until the sauce is velvety and thickened.
  5. Return the seared chicken to the pan along with any resting juices. Sprinkle in garam masala and stir in the remaining butter. Simmer gently for 8 to 10 minutes until the chicken is fully cooked through. Taste and adjust salt or sugar as needed.
  6. Garnish with freshly chopped parsley and serve hot alongside naan bread and steamed rice.

Notes

Chicken thighs are preferred for juiciness, but breast works just avoid overcooking. For dairy-free: use plant-based yogurt and coconut cream in place of heavy cream. For a richer sauce, substitute some of the heavy cream with coconut milk.
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