Quick and Easy Homemade Butter Chicken Recipe
Introduction
There is something about the first spoonful of a warm, tomato-cream sauce that wraps around you like a familiar blanket — the spice-laced steam, the velvet texture, the way it clings to every grain of rice. My Quick and Easy Homemade Butter Chicken Recipe has been the answer to many hungry evenings when I wanted a simple dinner that felt like a celebration. In the first hundred words I can already smell the browned butter and garlic, and taste the gentle warmth of garam masala. This family favorite is both a comforting recipe and an easy meal to pull together, and if you love making this into a weeknight classic, try pairing it with a simple mushroom sauce for chicken I wrote about earlier: easy mushroom sauce for chicken.
Why Make Quick and Easy Homemade Butter Chicken Recipe
- Emotional warmth: Feels like a hug on a plate — perfect for cozy nights and festive cooking.
- Time-friendly: Quick prep with mostly pantry-friendly ingredients makes this a go-to easy meal.
- Crowd-pleaser: Mild spices and creamy sauce make it a family favorite across ages.
- Versatile: Use leftover rotisserie chicken, swap in tofu for vegetarian comfort, or bulk it up with vegetables.
- Practical: Freezable components and simple reheating mean leftover magic for busy days.
Ingredients You’ll Need
- 1 1/2 pounds boneless skinless chicken thighs, cut into bite-sized pieces — thighs stay juicier, but breasts work too.
- 1 cup plain Greek yogurt — tangy marinade base; use dairy-free yogurt for a vegan-friendly swap.
- 2 tablespoons lemon juice — tenderizes and brightens.
- 2 teaspoons garam masala — the warm heart of this homemade dish; use curry powder in a pinch.
- 1 teaspoon turmeric — color and subtle earthiness.
- 1 teaspoon ground cumin — adds depth.
- 3 tablespoons unsalted butter — for richness; substitute ghee for a nuttier flavor.
- 2 tablespoons vegetable oil — helps brown the chicken without burning butter.
- 1 medium onion, finely chopped — sweet and caramelizes for a silky sauce.
- 4 cloves garlic, minced — aromatic backbone.
- 1 tablespoon grated ginger — fresh zing.
- 1 can (14 oz) crushed tomatoes — provides body and tang; use tomato puree if preferred.
- 1/2 cup heavy cream — lends signature creaminess; swap for coconut milk for a dairy-free twist.
- 1 teaspoon sugar or honey — balances acidity.
- Salt and freshly ground black pepper to taste.
- Fresh cilantro for garnish — bright finish.
Substitution notes: For a lighter option, use reduced-fat yogurt and less cream; for a vegetarian spin, replace chicken with chickpeas or paneer.
Prep and Cook Time
- Prep time: 15 minutes (including quick marination)
- Cook time: 25 minutes
- Total time: 40 minutes
Note: This is a genuinely quick recipe that still rewards a few extra minutes of simmering — the flavors deepen if you let the sauce rest for 10 minutes before serving.
How to Make Quick and Easy Homemade Butter Chicken Recipe
- Marinate the chicken: In a bowl, combine Greek yogurt, lemon juice, 1 teaspoon garam masala, turmeric, and a pinch of salt. Toss chicken pieces to coat and let sit for at least 10 minutes while you prep other ingredients. (If you have time, marinate for 1 hour in the fridge.)
- Brown the chicken: Heat oil in a large skillet over medium-high heat. Shake off excess marinade and sear chicken until golden on both sides, about 3 minutes per side. Remove and set aside — don’t worry if it’s not cooked through.
- Build the sauce base: In the same skillet, melt butter over medium heat. Add chopped onion and a pinch of salt. Cook until translucent and beginning to caramelize, about 6–8 minutes.
- Aromatics: Stir in garlic and ginger. As the garlic sizzles, the aroma will fill your kitchen and make the whole house feel warm. Cook 1–2 minutes until fragrant.
- Spice it: Add remaining garam masala and cumin; toast briefly to bloom the spices, then pour in crushed tomatoes. Stir and let the mixture simmer for 6–8 minutes until slightly reduced.
- Finish the sauce: Lower heat and stir in cream and sugar. Taste for salt and pepper. Return chicken to the skillet, nestling pieces into the sauce. Simmer gently for 6–8 minutes until chicken is cooked through and sauce is glossy.
- Garnish and rest: Sprinkle with fresh cilantro and let the dish rest for 5 minutes before serving to meld the flavors.
For an extra layer of indulgence, swirl in a tablespoon of butter at the end.
Tips and Creative Variations
- Make it smoky: Add a pinch of smoked paprika or finish with a quick char under the broiler.
- Lighter option: Use coconut milk and Greek yogurt to cut heavy cream but keep richness.
- Festive cooking twist: Stir in toasted cashews or raisins for celebratory texture and sweetness.
- Vegetarian swap: Replace chicken with firm tofu, paneer, or roasted cauliflower for a delicious homemade dish.
- Quick shortcut: Use leftover rotisserie chicken for an ultra-fast dinner — see how it pairs with this simple mushroom sauce for another easy meal: easy mushroom sauce for chicken.
Serving Ideas
Serve this butter chicken over steaming basmati rice or with soft naan to sop up every last drop. For a colorful spread, add a side of roasted vegetables, a crisp cucumber-yogurt salad, and a pitcher of chilled mango lassi for sweetness. Imagine the table: laughter spilling over, warm naan torn and dipped, kids sneaking extra sauce — that’s the simple dinner dream. If you love hearty casseroles for busy nights, companion dishes like a baked chicken parmesan casserole bring a different kind of comfort: easy chicken parmesan casserole.
Storing and Reheating
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze portions in freezer-safe containers for up to 3 months. Leave room for expansion.
- Reheat: Thaw overnight in the fridge if frozen. Reheat gently on the stove over low heat with a splash of water or cream to loosen the sauce. Microwave in short bursts, stirring between intervals, until piping hot.
Pro Tips for Success
- Don’t skip browning: Those browned bits on the pan add deep flavor to the sauce.
- Bloom your spices: Toasting garam masala and cumin briefly in the pan releases aromatic oils.
- Use thighs for moisture: Chicken thighs stay tender and juicy compared to breasts.
- Taste as you go: Balance acidity, sweetness, and salt at the end to suit your palate.
- Make ahead: This chicken tastes even better the next day, so double the batch for easy leftovers.
FAQs
Q: Can I freeze this recipe?
A: Yes — freeze cooled butter chicken in airtight containers for up to 3 months. Thaw overnight and reheat gently with a splash of cream or water.
Q: What’s the best substitute for heavy cream?
A: Coconut milk or a mixture of milk and Greek yogurt work well; for a lighter option, use low-fat yogurt tempered into the sauce.
Q: Can I make this spicy?
A: Absolutely. Add chili powder, fresh green chilies, or a drizzle of chili oil when serving.
Q: Is butter chicken the same as chicken tikka masala?
A: They are similar but not identical. Butter chicken emphasizes a creamy tomato base and a slightly sweeter profile; chicken tikka masala often has a smokier, tangier edge.
Q: Can I make this dairy-free?
A: Use coconut milk and dairy-free yogurt, and swap butter for oil or vegan butter.
Conclusion
I hope this Quick and Easy Homemade Butter Chicken Recipe nudges you to light a candle, simmer something fragrant, and invite loved ones to the table. It’s the kind of delicious, comforting recipe that turns an ordinary night into a memory — the gentle spice, the silky sauce, the golden pieces of chicken that make everyone reach for seconds. If you want more speedy inspiration, try the Easy 20 Minute Butter Chicken | Gimme Delicious, compare notes with another home-cooked favorite at Quick and Easy Homemade Butter Chicken Recipe – Maja’s Recipes, or explore a trusted classic at Butter Chicken – RecipeTin Eats. Share this recipe with someone you love — there is nothing like food to make a house feel like home.
Contents
Butter Chicken
Ingredients
For the Marinade
- 1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces Thighs stay juicier, but breasts work too.
- 1 cup plain Greek yogurt Use dairy-free yogurt for a vegan-friendly swap.
- 2 tbsp lemon juice Tenderizes and brightens.
- 2 tsp garam masala The warm heart of this homemade dish; use curry powder in a pinch.
- 1 tsp turmeric Adds color and subtle earthiness.
- 1 tsp ground cumin Adds depth.
For the Sauce
- 3 tbsp unsalted butter For richness; substitute ghee for a nuttier flavor.
- 2 tbsp vegetable oil Helps brown the chicken without burning butter.
- 1 medium onion, finely chopped Sweet and caramelizes for a silky sauce.
- 4 cloves garlic, minced Aromatic backbone.
- 1 tbsp grated ginger Fresh zing.
- 1 can (14 oz) crushed tomatoes Provides body and tang; use tomato puree if preferred.
- 1/2 cup heavy cream Lends signature creaminess; swap for coconut milk for a dairy-free twist.
- 1 tsp sugar or honey Balances acidity.
- to taste Salt and freshly ground black pepper
- Fresh cilantro for garnish Bright finish.
Instructions
Preparation
- In a bowl, combine Greek yogurt, lemon juice, 1 teaspoon garam masala, turmeric, and a pinch of salt. Toss chicken pieces to coat and let sit for at least 10 minutes while you prep other ingredients.
- If you have time, marinate for 1 hour in the fridge.
Cooking
- Heat oil in a large skillet over medium-high heat. Shake off excess marinade and sear chicken until golden on both sides, about 3 minutes per side. Remove and set aside.
- In the same skillet, melt butter over medium heat. Add chopped onion and a pinch of salt. Cook until translucent and beginning to caramelize, about 6–8 minutes.
- Stir in garlic and ginger. Cook for 1–2 minutes until fragrant.
- Add remaining garam masala and cumin; toast briefly, then pour in crushed tomatoes. Stir and let the mixture simmer for 6–8 minutes until slightly reduced.
- Lower heat and stir in cream and sugar. Taste for salt and pepper. Return chicken to the skillet, nestling pieces into the sauce. Simmer gently for 6–8 minutes until chicken is cooked through and sauce is glossy.
- Sprinkle with fresh cilantro and let the dish rest for 5 minutes before serving.
Notes
Written by Salaheddine — founder of Tasty Sunrise, sharing easy and comforting homemade recipes for every occasion.
📩 admin@tastysunrise.com • Pinterest