Quick and Easy Homemade Butter Chicken Recipe
Introduction (H2)
The first time I made this Quick and Easy Homemade Butter Chicken Recipe, the kitchen filled with a warm, spiced perfume that felt like a hug. The tomatoes simmered down to a velvety sauce, the butter melted glossy and golden, and the tender chicken soaked up every fragrant note. If you’re craving a simple dinner that tastes like it took all afternoon, this easy meal delivers — comfortingly rich, family favorite-approved, and ready faster than you might expect. While you read, you might also enjoy a few variations I keep bookmarked on this quick and easy guide I often revisit.
Why Make This Recipe (H2)
- Quick prep and big payoff: minimal hands-on time, maximum cozy flavor.
- Crowd-pleaser: mild, creamy, and perfect for picky eaters or festive cooking.
- Versatile ingredients: pantry-friendly spices and options to swap proteins.
- Comforting recipe that transports you: perfect for weeknights and special Sundays.
Ingredients You’ll Need (H2)
- 1.5 pounds boneless skinless chicken thighs, cut into bite-size pieces — thighs stay succulent; swap with chicken breast for a leaner homemade dish.
- 1 cup plain Greek yogurt — tenderizes and adds tang; use sour cream for a richer result.
- 2 tablespoons lemon juice — brightens the sauce; apple cider vinegar is a gentle substitute.
- 2 teaspoons garam masala — warm, aromatic spice blend; curry powder can work in a pinch.
- 1 teaspoon ground cumin — adds earthy depth.
- 1 teaspoon smoked paprika — for color and a faint smokiness; regular paprika is fine.
- 4 tablespoons butter — for that signature silky finish; use ghee for authentic flavor.
- 1 medium onion, finely chopped — cook until translucent for sweetness.
- 3 cloves garlic, minced — aromatic backbone.
- 1 tablespoon fresh ginger, grated — warming and bright.
- 1 can (14 oz) crushed tomatoes — creates the sauce base; fresh tomatoes can be roasted and blended if you prefer.
- 1/2 cup heavy cream — makes it lusciously creamy; coconut milk is a dairy-free swap.
- Salt and black pepper to taste.
- Fresh cilantro for garnish — optional but fragrant.
I also keep an alternate take bookmarked when I’m in the mood for tangy lemon notes: a lemon butter chicken twist that pairs beautifully with this base.
Prep and Cook Time (H2)
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
This is a truly quick meal if you do a little prep ahead. If you have time, marinating the chicken an hour or overnight boosts flavor — still worth the patience, but not required for weeknight magic.
How to Make Quick and Easy Homemade Butter Chicken Recipe (H2)
- Marinate the chicken: In a bowl, whisk Greek yogurt, lemon juice, 1 teaspoon garam masala, 1/2 teaspoon cumin, and a pinch of salt. Add chicken, toss to coat, and refrigerate for at least 15 minutes (or up to overnight). The yogurt makes the meat tender and the aroma will promise something cozy.
- Brown the chicken: Heat 1 tablespoon of butter in a large skillet over medium-high heat. Add marinated chicken in a single layer, searing until lightly golden on both sides (it doesn’t need to be fully cooked). Remove and set aside, keeping those browned bits in the pan — they’re flavor gold.
- Build the sauce: Reduce heat to medium, add remaining butter, then sauté the onion until soft and translucent. As the garlic and ginger sizzle, the kitchen will fill with a warm, inviting scent.
- Spice bloom: Stir in the remaining garam masala, cumin, paprika, and a pinch of salt. Toast for 30 seconds to release the oils and deepen the flavor.
- Tomatoes and simmer: Pour in crushed tomatoes, scraping the browned bits from the pan. Let the sauce simmer gently for 8–10 minutes until it thickens and the raw tomato edge is gone.
- Finish: Stir in cream, return the chicken and any juices to the pan, and simmer for another 5–7 minutes until the chicken is cooked through and the sauce is silky.
- Serve: Sprinkle fresh cilantro and a squeeze of lemon if you like brightness. Scoop over rice or warm naan and watch faces light up.
For another homeowner-friendly riff that I often reference when I want a 20-minute version, check this speedy page.
Tips and Creative Variations (H2)
- Spicy kick: Add 1/2 teaspoon cayenne or a chopped green chili.
- Cream substitute: Coconut cream for dairy-free, or evaporated milk for a lighter creaminess.
- Vegetarian swap: Use paneer or roasted cauliflower instead of chicken.
- Festive touch: Stir in a tablespoon of crushed cashews for a richer texture and a hint of nuttiness.
- Make it smoky: Finish with a small piece of charcoal heated and rested in a bowl over the sauce for a minute (traditional dhungar method).
Serving Ideas (H2)
Serve this comforting recipe with fragrant basmati rice and toasted naan. For a colorful spread, add a cucumber raita, pickled onions, and a crisp salad. Imagine a cozy table, candles flickering, laughter spilling over — this easy meal feels like a hug after a long day, and makes an excellent choice for weekend entertaining or a family favorite weeknight.
Storing and Reheating (H2)
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze in meal-sized portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Gently reheat on the stove over low heat, adding a splash of water or cream to loosen the sauce. Avoid high heat to keep the chicken tender and the cream from splitting.
Pro Tips for Success (H2)
- Pat the chicken dry before marinating to help it brown better.
- Toast your spices briefly in the pan for deeper flavor — you’ll smell the difference.
- Use a gentle simmer when adding cream to prevent curdling.
- If short on time, brown the chicken and finish it directly in the sauce — you’ll still get great flavor.
- Taste and adjust salt and lemon at the end — balance is everything.
FAQs (H2)
Q: Can I freeze this recipe?
A: Yes — freeze in airtight portions for up to 3 months. Thaw in the fridge overnight and reheat gently.
Q: What’s the best substitute for heavy cream?
A: Coconut cream for dairy-free, or a mix of milk and a tablespoon of flour for a lighter but still creamy texture.
Q: Can I make this in a slow cooker?
A: Absolutely. Brown the chicken and sauté the aromatics, then add everything to a slow cooker and cook on low for 3–4 hours.
Q: Is garam masala essential?
A: It’s a key flavor component, but if you don’t have it, a mix of ground coriander, cardamom, and cinnamon can approximate the profile.
Conclusion (H2)
I hope this Quick and Easy Homemade Butter Chicken Recipe becomes one of those go-to dishes you make when you want to fill a home with warm spices and happy memories. It’s simple enough for a weeknight, special enough for company, and flexible enough to adapt to whatever you have on hand. If you love fast comfort food, try the helpful 20-minute twist at Easy 20 Minute Butter Chicken | Gimme Delicious. For another trusted home cook’s take, see the full write-up at Quick and Easy Homemade Butter Chicken Recipe – Maja’s Recipes. And if you enjoy comparing techniques and tips, RecipeTin Eats has an excellent version worth reading: Butter Chicken – RecipeTin Eats. Share a photo if you make it — I love seeing how this comforting recipe becomes part of your table.
Contents
Butter Chicken
Ingredients
Main Ingredients
- 1.5 pounds boneless skinless chicken thighs, cut into bite-size pieces Thighs stay succulent; swap with chicken breast for a leaner homemade dish.
- 1 cup plain Greek yogurt Tenderizes and adds tang; use sour cream for a richer result.
- 2 tablespoons lemon juice Brightens the sauce; apple cider vinegar is a gentle substitute.
- 2 teaspoons garam masala Warm, aromatic spice blend; curry powder can work in a pinch.
- 1 teaspoon ground cumin Adds earthy depth.
- 1 teaspoon smoked paprika For color and a faint smokiness; regular paprika is fine.
- 4 tablespoons butter For that signature silky finish; use ghee for authentic flavor.
- 1 medium onion, finely chopped Cook until translucent for sweetness.
- 3 cloves garlic, minced Aromatic backbone.
- 1 tablespoon fresh ginger, grated Warming and bright.
- 1 can (14 oz) crushed tomatoes Creates the sauce base; fresh tomatoes can be roasted and blended if you prefer.
- 1/2 cup heavy cream Makes it lusciously creamy; coconut milk is a dairy-free swap.
- to taste salt and black pepper
- to garnish fresh cilantro Optional but fragrant.
Instructions
Preparation
- In a bowl, whisk Greek yogurt, lemon juice, 1 teaspoon garam masala, 1/2 teaspoon cumin, and a pinch of salt.
- Add chicken, toss to coat, and refrigerate for at least 15 minutes (or up to overnight).
Cooking
- Heat 1 tablespoon of butter in a large skillet over medium-high heat.
- Add marinated chicken in a single layer, searing until lightly golden on both sides (it doesn’t need to be fully cooked).
- Remove and set aside, keeping those browned bits in the pan.
- Reduce heat to medium, add remaining butter, then sauté the onion until soft and translucent.
- Add garlic and ginger and cook until fragrant.
- Stir in the remaining garam masala, cumin, paprika, and a pinch of salt. Toast for 30 seconds.
- Pour in crushed tomatoes, scraping the browned bits from the pan. Let the sauce simmer gently for 8–10 minutes.
- Stir in cream, return the chicken and any juices to the pan, and simmer for another 5–7 minutes.
Serving
- Sprinkle fresh cilantro and a squeeze of lemon if you like brightness.
- Serve over rice or warm naan.