Craving Indian takeout but short on time? This Quick & Easy Homemade Butter Chicken delivers bold, authentic flavor in under 30 minutes — no complicated steps or exotic equipment required. Tender chicken is simmered in a luscious tomato-cream sauce infused with warm spices and finished with a touch of butter for that silky, restaurant-style texture.
This dish is known for its creamy, mildly spiced, tomato-based curry — perfect for those who love flavor without overwhelming heat. It’s a comforting, crowd-pleasing meal that pairs perfectly with rice, naan, or even a simple salad.
This butter chicken recipe is simplified for home cooks using pantry staples but still rich enough to impress guests. It’s perfect for weeknight dinners, meal prep, or when you’re just craving a warm, cozy bowl of comfort.
???? Ingredients (U.S. Standard Measurements)
For the Chicken Marinade:
- 1½ pounds boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- ½ cup plain Greek yogurt or regular yogurt
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garam masala
- ½ teaspoon turmeric
- ½ teaspoon salt
For the Butter Chicken Sauce:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger (or 1 teaspoon ground ginger)
- 1½ teaspoons ground cumin
- 1½ teaspoons garam masala
- 1 teaspoon paprika
- ½ teaspoon chili powder (adjust to taste)
- 1 (14 oz) can tomato sauce or crushed tomatoes
- ¾ cup heavy cream (or half-and-half)
- Salt, to taste
- 1 tablespoon butter (to finish)
- Fresh cilantro, chopped (for garnish)
???????? Instructions
- Marinate the chicken: In a large bowl, combine the chicken with yogurt, lemon juice, and spices. Toss well, cover, and marinate for at least 15 minutes (or up to overnight for deeper flavor).
- Cook the chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken pieces (shake off excess marinade) and cook until golden and mostly cooked through, about 6–7 minutes. Remove and set aside.
- Make the sauce: In the same skillet, melt 2 tablespoons of butter. Add the chopped onions and cook until soft and golden, about 4–5 minutes. Stir in garlic and ginger, cook for 1 minute.
- Add the spices: Stir in cumin, garam masala, paprika, and chili powder. Let cook for 30 seconds to bloom the spices.
- Add tomatoes: Pour in the tomato sauce and simmer for 5–7 minutes until thickened and deep red.
- Add cream and chicken: Stir in the heavy cream, then return the chicken to the skillet. Simmer for another 5–7 minutes until the chicken is fully cooked and the sauce is rich and creamy.
- Finish with butter: Stir in the final tablespoon of butter for extra richness. Taste and adjust seasoning with salt.
- Serve: Garnish with chopped cilantro. Serve hot over steamed rice or with warm naan.
???? Nutrition Information (Per Serving – serves 4)
- Calories: 460 kcal
- Protein: 36 g
- Fat: 29 g
- Saturated Fat: 14 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Sugar: 6 g
- Sodium: 510 mg
Nutrition values are approximate and may vary.
???? Tips & Tricks
- Shortcut tip: Use rotisserie chicken and add it directly to the sauce to save even more time.
- Lighter version: Use half-and-half or coconut milk instead of heavy cream for a lighter (or dairy-free) twist.
- Freeze-friendly: This butter chicken freezes beautifully! Cool completely, store in airtight containers, and freeze for up to 3 months.
- Spice it up: For more heat, add cayenne or crushed red pepper flakes.
- Serve it with: Steamed basmati rice, garlic naan, or a cucumber yogurt salad.
???? From Me to You: My Extra Touch ✨
Sometimes I like to add a spoonful of honey or brown sugar to the sauce to balance the acidity of the tomatoes — just ½ teaspoon can bring the whole dish together beautifully.
For a special finish, top each bowl with a drizzle of warm ghee or extra cream and a sprinkle of toasted cashews or almonds. It’s a simple trick that gives the dish an extra touch of elegance and crunch.
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