Quick & Easy Homemade Butter Chicken Recipe Recipe – Cozy, Creamy Comfort in 30 Minutes

Introduction

The kitchen smelled like warm spices and butter, and right away I thought of slow Sunday dinners and laughter around the table. This Quick & Easy Homemade Butter Chicken Recipe wakes up those same memories, but faster. First, you’ll marinate the chicken briefly, and then the air fills with the sweet tang of tomato and the soft, nutty scent of garam masala. If you click through, you might also like my take on buttermilk fried chicken for another cozy night in: buttermilk fried chicken.

Why You’ll Love It

• Quick and easy to make, yet rich in flavor.
• Comforting, creamy sauce that hugs every bite.
• Made with simple ingredients you probably already have.
• Great for weeknights, date nights, or a relaxed Sunday.
• Always a crowd-pleaser that warms the heart.

Ingredients You’ll Need

• 1 ½ pounds skinless boneless chicken thighs, cut into bite-sized chunks
• 1 teaspoon salt
• 1 teaspoon garlic powder — Fresh garlic gives it that extra flavor boost.
• 1 teaspoon sweet paprika
• ½ teaspoon curry powder
• 1 tablespoon Greek yogurt
• 3 tablespoons vegetable oil
• 3 tablespoons butter, divided — Use unsalted butter so you can control the salt.
• 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 — Whole cream makes the sauce luxuriously smooth.
• 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
• Steamed rice

I like to pair a warm butter chicken with a simple dessert, so sometimes I make bisquick peach cobbler afterward: bisquick peach cobbler.

How to Make It

1. Marinate the chicken. First, put the chicken pieces in a bowl and add 1 teaspoon salt, garlic powder, paprika, ½ teaspoon curry powder, and the Greek yogurt. Mix so every piece gets coated. Then cover and refrigerate for at least 15 minutes. You’ll notice the yogurt tenderizes the meat and gives a gentle tang.
2. Start the sauce. Meanwhile, heat 3 tablespoons vegetable oil and 1 tablespoon butter in a large skillet over medium heat. Next, add the minced garlic and diced onion. Sauté until they’re soft and fragrant — you’ll smell that sweet, toasty onion aroma.
3. Build the sauce. Then pour in the tomato sauce. Stir and add sugar, 1 teaspoon salt (taste and adjust later), black pepper, heavy cream, cayenne (if using), garam masala, and the extra ½ teaspoon curry powder. Simmer for a few minutes until the sauce looks glossy and slightly thickened. You’ll see it become a rich, orange-red color.
4. Cook the chicken. Meanwhile, heat another pan over medium-high and sear the marinated chicken pieces in batches. Brown them nicely on the edges; then reduce heat and cook through. If you want a crispier finish, cook until the edges caramelize. For more ideas on quick chicken finishes, try this honey garlic chicken tip I love.
5. Combine and finish. Next, add the cooked chicken into the sauce. Stir in the remaining 2 tablespoons of butter so it melts into the sauce and becomes silky. Simmer together for a couple more minutes so the flavors marry. You’ll hear that soft sizzle — that’s when it’s just right.
6. Garnish and serve. Finally, sprinkle chopped parsley on top if you like a fresh pop of color. Serve hot with warm naan and steamed rice.

Kitchen Tips

• Time-saver: Marinate while you chop the onions and garlic, so nothing wastes time.
• Rescue trick: If the sauce tastes too acidic, stir in a pinch more sugar or a splash more cream.
• Flavor twist: Add a tablespoon of tomato paste for deeper tomato flavor, or finish with a squeeze of lemon for brightness.

Serving Ideas

Serve this butter chicken for family dinners, cozy date nights, or when friends drop by unexpectedly. Also, offer warm naan to mop up the creamy sauce and steamed rice to soak up every last drop. For a Southern-sweet finish, consider serving a slice of Grandma’s pecan bread as a playful side dessert: Alabama pecan bread. The colors on the table — deep orange sauce, green parsley, and white rice — look like a warm hug.

Storing & Leftovers

• Fridge: Store in an airtight container for up to 3–4 days.
• Freezer: Freeze in portions for up to 2 months; thaw overnight in the fridge.
• Reheat: Warm gently over low heat so the cream doesn’t separate; add a splash of cream or water if it seems too thick.
• Fun leftover idea: Use leftover butter chicken for a quick chicken casserole-inspired bake — similar ideas can be found in this chicken casserole recipe.

FAQs

Q: Can I make this ahead of time?

A: Definitely! It often tastes even better the next day because the flavors deepen.

Q: Can I swap any ingredients?

A: Of course! Use what you have — this recipe is very forgiving. For instance, swap chicken thighs for breasts if you prefer.

Q: What’s the best way to serve it?

A: Fresh from the pan, while it’s still warm and aromatic, with naan and rice on the side.

Q: How do I know it’s perfectly cooked?

A: Look for golden edges on the chicken and that delicious, fragrant smell — that’s your sign! And if you want to rework leftovers into something new, check out ideas like my chicken casserole link above.

Final Thoughts

This dish always makes the house feel like home. Because the steps are simple and the ingredients are kind, you can make this on a busy weeknight and still feel like you treated yourself. I hope you make this Quick & Easy Homemade Butter Chicken Recipe and tweak it to your taste — maybe add more heat, or more cream, or a handful of fresh cilantro at the end. Every family has its little tricks, and this is one I love to share.

Conclusion

If you want another speedy version to compare, try this Easy 20 Minute Butter Chicken | Gimme Delicious for an ultra-fast weeknight twist. Also, if you enjoy seeing different home-cooked takes, here’s a lovely alternative called Quick & Easy Homemade Butter Chicken Recipe – Maja’s Recipes that pairs nicely with the flavors here.

Try this Quick & Easy Homemade Butter Chicken Recipe tonight and let it become one of your cozy classics.

Homemade Butter Chicken

A quick and easy butter chicken recipe with a creamy, comforting sauce, ready in just 30 minutes.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Indian

Calories: 650

Ingredients Method Notes

Ingredients

  

For the chicken marinade

• 1.5 pounds skinless boneless chicken thighs, cut into bite-sized chunks
• 1 teaspoon salt
• 1 teaspoon garlic powder Fresh garlic gives it that extra flavor boost.
• 1 teaspoon sweet paprika
• 0.5 teaspoon curry powder
• 1 tablespoon Greek yogurt

For the sauce

• 3 tablespoons vegetable oil
• 3 tablespoons butter, divided Use unsalted butter so you can control the salt.
• 6 garlic cloves, 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 Whole cream makes the sauce luxuriously smooth.
• 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.

For serving

• Naan bread
• Steamed rice

Method

 

Preparation

1. Put the chicken pieces in a bowl and add salt, garlic powder, paprika, curry powder, and Greek yogurt. Mix so every piece is coated and refrigerate for at least 15 minutes.

Cooking the Sauce

1. Heat vegetable oil and 1 tablespoon of butter in a large skillet over medium heat.
2. Add the minced garlic and diced onion. Sauté until soft and fragrant.
3. Pour in the tomato sauce and stir. Add sugar, salt, black pepper, heavy cream, cayenne (if using), garam masala, and an extra teaspoon of curry powder. Simmer until the sauce is glossy and slightly thickened.

Cooking the Chicken

1. Heat another pan over medium-high and sear the marinated chicken pieces in batches until browned and cooked through.

Combining Ingredients

1. Add the cooked chicken into the sauce. Stir in the remaining 2 tablespoons of butter and simmer for a couple more minutes to marry the flavors.

Serving

1. Garnish with chopped parsley, if desired, and serve hot with naan and steamed rice.

Notes

Time-saver: Marinate while you chop the onions and garlic. Rescue trick: If the sauce tastes too acidic, add a pinch more sugar or a splash more cream.