Quick & Easy Homemade Butter Chicken – Better Than Takeout!
Craving creamy, flavorful comfort food? This Quick & Easy Homemade Butter Chicken is rich, spiced just right, and ready in under 30 minutes! 🍅🥘 Juicy chicken simmers in a silky tomato-butter sauce with warm Indian spices, making it the perfect weeknight dinner. Serve with fluffy rice or naan for a restaurant-style meal at home—simple, delicious, and always a crowd-pleaser!
Equipment
- Large skillet or sauté pan
- Wooden spoon or spatula
- Sharp knife & cutting board
- Mixing bowls
- Measuring cups & spoons
- Blender (optional, for smooth sauce)
Ingredients
For the Chicken:
- 1 ½ lbs boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
- 1 cup plain Greek yogurt (or regular yogurt)
- 2 tbsp lemon juice
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp chili powder
- 1 tsp salt
For the Sauce:
- 3 tbsp butter (unsalted)
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp turmeric
- 1 tsp chili powder (adjust to taste)
- 1 (14 oz) can tomato puree (or crushed tomatoes)
- 1 cup heavy cream (or coconut cream for dairy-free)
- 1 tbsp sugar (optional, to balance acidity)
- Salt & black pepper, to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Marinate the Chicken – In a bowl, combine yogurt, lemon juice, garam masala, cumin, coriander, chili powder, and salt. Toss in chicken pieces and marinate at least 15 minutes (or overnight for best flavor).
- Cook the Chicken – Heat 1 tbsp butter in a skillet over medium-high heat. Add marinated chicken and cook until browned (it doesn’t need to be fully cooked). Remove and set aside.
- Build the Sauce Base – In the same skillet, melt remaining butter. Sauté onion until golden, then add garlic and ginger. Stir in garam masala, cumin, paprika, turmeric, and chili powder. Cook until fragrant.
- Simmer the Sauce – Add tomato puree, season with salt, pepper, and sugar. Simmer for 10 minutes, stirring occasionally.
- Finish with Cream & Chicken – Stir in heavy cream, then return the chicken to the pan. Simmer gently for 10–12 minutes until chicken is fully cooked and sauce is creamy.
- Garnish & Serve – Sprinkle with fresh cilantro. Serve hot with naan, basmati rice, or cauliflower rice.
Notes
- Make-ahead: The sauce can be made 1–2 days ahead and refrigerated. Just add chicken when ready to serve.
- Dairy-free option: Substitute coconut cream for heavy cream.
- Spice level: Adjust chili powder or add fresh chilies for extra heat.
- Smooth sauce: Blend the onion-tomato base before adding cream for a silky restaurant-style texture.
- Freezer-friendly: Freeze without cream, then add fresh cream when reheating.