Quick Easy Homemade Butter Chicken

This creamy Butter Chicken brings all the warmth and flavor of your favorite Indian restaurant to your own kitchen. With tender marinated chicken in a spiced tomato cream sauce, it is designed to satisfy your cravings with minimal fuss and maximum comfort. Serve with pillowy naan and steamy rice for the complete experience.

The first time I made this I could not believe something so creamy and flavorful was possible without ordering takeout My family calls it my secret dinner weapon and requests it after every long week

Ingredients

• Boneless skinless chicken thighs: Chosen for their juiciness and flavor Chicken breasts work too but can be a bit drier
• Salt: Essential for both seasoning the chicken and balancing the sauce Taste your salt for freshness and clean flavor
• Garlic powder: Adds deep savory notes to the marinade and cuts prep time compared to fresh
• Sweet paprika: Brings smoky warmth and subtle color Opt for good-quality Hungarian or Spanish versions
• Curry powder: Lends distinctive golden color and mild spicy complexity Find a brand with a bright aroma and no stale smell
• Greek yogurt: Naturally tenderizes the chicken and adds punchy tang Use full-fat for best results
• Vegetable oil: Necessary for high heat cooking without overpowering flavor Choose a neutral variety
• Butter: Classic in butter chicken for richness Use real butter for authentic results Look for unsalted for control
• Garlic cloves: Bring out true savory aroma in the sauce Always use fresh and firm cloves
• Medium onion: Forms the backbone of the sauce Texture and sweetness come from fully cooked onions
• Tomato sauce: The base of your creamy sauce Pick a brand with no additives for pure flavor
• Sugar: Tiny bit balances out acidity in the tomatoes Natural cane sugar works best
• Black pepper: A fresh grind adds a gentle bite Test your peppercorns by crushing some in your hand they should smell strong
• Heavy cream: Silky body comes from full-fat cream Not recommended to swap with milk for this recipe
• Cayenne pepper: Optional for heat Adjust to your liking or skip altogether
• Garam masala: Signature earthiness and aroma Look for freshly ground blends for vibrant flavor
• Fresh parsley: Optional for color and a hint of freshness Choose bunches with bright unwilted leaves

Step-by-Step Instructions

Marinate the Chicken:

Combine chicken pieces with salt garlic powder sweet paprika curry powder and Greek yogurt in a mixing bowl Use your hands to thoroughly coat every piece Cover and leave at room temperature for fifteen minutes This step makes the meat absorb flavor and stay juicy during cooking

Cook the Chicken:

Heat vegetable oil in a large skillet over medium-high heat Arrange the marinated chicken pieces in a single layer Cook for about eight to ten minutes turning occasionally until the outside is golden brown and the inside is no longer pink Remove the chicken from the pan and set aside resting allows the juices to reabsorb

Make the Sauce Base:

Turn the heat down to medium To the same skillet add one tablespoon butter swirling to melt Add minced garlic and diced onion sprinkle a pinch of salt over them Sauté for six to seven minutes stirring often until onions are soft translucent and just starting to brown The fond stuck to the pan here is pure flavor

Build the Sauce:

Pour in the tomato sauce and sprinkle in sugar Stir well scraping up any bits from the bottom Simmer for two to three minutes until darker in color Add the cooked chicken and any juices from the resting plate Return everything to a gentle simmer

Season and Simmer:

Pour in the heavy cream stirring slowly to avoid splatter Sprinkle in cayenne if using then garam masala curry powder and fresh cracked black pepper Taste and add more salt if needed Let everything simmer together on low for ten minutes Partially cover the pan to prevent evaporation The sauce should reduce slightly and thicken

Finish with Butter:

Drop in the remaining two tablespoons of butter Stir gently to melt into the sauce making it even silkier Sprinkle over fresh parsley if you like

Serve:

Spoon butter chicken over warm steamed rice Serve extra naan on the side for scooping You have reached comfort food perfection

Save This

My favorite thing here is the swirl of cream at the very end My kids love dipping their naan into the extra sauce and every time we eat this we remember our trip to the market in summer when we first found a spice shop together The aroma always brings us back

Storage Tips

Butter chicken keeps well in the fridge for three days Use glass containers to keep the cream from absorbing other odors Reheat slowly over low heat so the sauce stays smooth You can freeze leftovers for up to two months Thaw in the fridge and reheat in a pan with a splash of cream or milk

Ingredient Substitutions

You can swap chicken thighs for chicken breast if you prefer a leaner cut For a dairy free spin use coconut cream instead of heavy cream The yogurt marinade also works with non-dairy yogurt If you cannot find garam masala a mix of ground cumin coriander and a touch of cinnamon is a decent stand-in

Serving Suggestions

Offer with plain basmati rice or jasmine rice for fluffiness Warm naan or roti on the side are essential for scooping Pair with cucumber raita or a crisp green salad to balance the meal If you want to stretch the dish further add a can of drained chickpeas or a handful of baby spinach during simmering

Cultural Context

Butter chicken is a classic dish with roots in North Indian cuisine often linked to post-partition Delhi It is known for its balance of savory rich and gently spiced sauce which appeals to a wide range of palates The American adaptation of this dish often makes it a bit milder and creamier perfect for introducing your family to Indian flavors

Common Queries

→ What type of chicken works best?

Boneless, skinless chicken thighs are ideal for their tenderness and ability to stay juicy when simmered in sauce, but chicken breast can also be used if preferred.

→ How spicy is this dish?

The heat level is mild by default. Adjust cayenne pepper to your taste for extra spiciness or omit altogether for a gentler flavor.

→ Can I substitute the heavy cream?

Yes, you can use half-and-half or whole milk for a lighter sauce, though the richest, creamiest results come from using heavy cream.

→ Is it necessary to marinate the chicken?

Marinating, even briefly, adds flavor and tenderness, but you can shorten the time if in a hurry. The yogurt marinade makes a noticeable difference.

→ What are the best sides to serve?

Warm naan and steamed basmati rice are classic pairings, helping soak up the luscious sauce and balance the spices.

→ Can this meal be made ahead?

Absolutely. The flavor deepens as it sits, making it great for make-ahead dinners or meal prep. Simply reheat gently before serving.