Quick & Easy Homemade Butter Chicken – Creamy, Flavorful & Ready in 1 Hour

Butter Chicken in a Hurry

There’s something magical about the scent of warm spices drifting through the kitchen on a cool evening. Butter chicken—rich, creamy, and gently spiced—is the dish I turn to when I want comfort without the fuss. It’s a global favorite for good reason: it’s indulgent yet approachable, and always hits the spot.

This version is designed for busy cooks who crave flavor but don’t have hours to spare. With a streamlined marinade, pantry-friendly ingredients, and a one-pan method, you can have restaurant-worthy butter chicken on the table in under an hour.

In this guide, you’ll learn how to simplify prep without sacrificing taste, build layers of flavor in the sauce, and customize spice levels for the whole family. Plus, I’ll share tips for make-ahead magic and freezer-friendly portions. Whether it’s a weeknight dinner or a cozy weekend treat, this butter chicken delivers comfort in every bite.

What Is Butter Chicken?

Butter chicken, or Murgh Makhani, originated in North India in the 1950s, born from a clever solution to repurpose leftover tandoori chicken. The dish quickly became a staple in Indian restaurants worldwide, beloved for its creamy tomato-based sauce and tender, spiced chicken.

Traditional versions involve marinating chicken in yogurt and spices, cooking it in a tandoor, and simmering it in a rich sauce made with tomatoes, butter, and cream. While delicious, it can be time-consuming.

This quick version keeps the essence but trims the process. You’ll still get the signature flavor—mildly spiced, slightly tangy, and deeply comforting—but with fewer steps and more flexibility.

Bold Tip: Use yogurt or lemon juice in your marinade to tenderize the chicken quickly. Even a short soak helps infuse flavor and improve texture, making your butter chicken tender and juicy in less time.

Choosing & Prepping the Chicken

The foundation of great butter chicken starts with the right cut. Chicken thighs are ideal—they’re juicy, flavorful, and forgiving during cooking. Chicken breasts work too, especially if you prefer a leaner option, but they can dry out more easily.

For speed, cut the chicken into bite-sized pieces. Smaller chunks cook faster and absorb marinade and sauce more evenly. Speaking of marinade, keep it simple: yogurt or lemon juice, garam masala, salt, and a touch of paprika or turmeric.

Even a 30-minute marinade makes a noticeable difference in flavor and tenderness. If you have more time, marinate overnight for deeper infusion.

Bold Tip: Don’t skip the marinade—even a short soak adds moisture and flavor. It’s the secret to turning everyday chicken into something special, even when you’re short on time.

Building the Sauce: Layers of Flavor

Butter chicken’s magic lies in its sauce—a velvety blend of aromatics, spices, tomatoes, and cream. Start with sautéed onions, garlic, and ginger. These form the aromatic base that gives the dish its depth.

Next, add your spices: garam masala for warmth, cumin for earthiness, paprika for color, and turmeric for a golden glow. Adjust chili powder or cayenne to suit your heat preference.

The tomato element is key. You can use tomato paste for intensity, puree for smoothness, or canned sauce for convenience. Simmer it with the spices to develop richness.

Finish with a creamy touch—heavy cream is classic, but half & half or coconut milk work beautifully too. Coconut milk adds a subtle sweetness and makes the dish dairy-free.

Bold Tip: Add a pinch of sugar or dried fenugreek (kasuri methi) to balance the acidity of the tomatoes and deepen the flavor. It’s a small step that makes a big impact.

Cooking Method: One-Pan Simplicity

Butter chicken doesn’t need to be complicated. A wide skillet is your best friend—it allows for even browning and faster evaporation, which means deeper flavor in less time.

Start by sautéing your aromatics (onion, garlic, ginger) until golden. Add the marinated chicken and cook until lightly browned. Then stir in your tomato base and spices, letting everything simmer together.

Once the sauce thickens and the chicken is cooked through, stir in your cream and let it bubble gently until glossy and rich. Taste and adjust seasoning—add more salt, a dash of sugar, or extra spice if needed.

This one-pan method keeps cleanup minimal and makes the dish weeknight-friendly. Serve it over basmati rice or with warm naan to soak up every drop of sauce.

Bold Tip: Use a wide skillet instead of a deep pot. It speeds up cooking and helps develop those flavorful browned bits that make the sauce irresistible.

Make-Ahead & Meal Prep Tips

Butter chicken is a meal prep dream. Start by marinating the chicken ahead of time—overnight is best, but even a few hours helps. You can also make the sauce in advance and store it in the fridge for up to 3 days.

When ready to cook, just combine the chicken and sauce in a skillet and simmer until done. It’s a great way to get dinner on the table fast without sacrificing flavor.

Leftovers reheat beautifully. Warm gently on the stovetop or in the microwave, adding a splash of cream or water to loosen the sauce. Avoid boiling to preserve the creamy texture.

Bold Tip: Freeze butter chicken in individual portions for quick weeknight dinners. It thaws easily and tastes just as good reheated—perfect for busy evenings or last-minute guests.

Serving Suggestions & Pairings