Quick & Easy Homemade Butter Chicken

Quick & Easy Homemade Butter Chicken is one of my favorite comfort meals—rich, creamy, and full of warm spices, all ready in under 30 minutes. This recipe brings restaurant-style flavor right into my kitchen without the long marinating time or complicated steps. It’s a great way to satisfy a craving for Indian food with ingredients I usually have on hand.

Why You’ll Love This Recipe

I love this butter chicken because it’s fast, flavorful, and incredibly creamy. It’s the perfect balance of spice and richness, and it coats tender pieces of chicken in a luscious tomato-based sauce that’s impossible to resist. Whether I serve it with rice, naan, or even on its own, this dish is always a hit—and I don’t need to spend hours over the stove to enjoy it.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breast or thighs, cut into bite-sized pieces

• Yogurt (for optional quick marinade)

• Butter

• Onion, finely chopped

• Garlic, minced

• Fresh ginger, grated

• Tomato puree or crushed tomatoes

• Heavy cream

• Garam masala

• Ground cumin

• Ground coriander

• Paprika

• Chili powder (optional, for heat)

• Salt and pepper

• Fresh cilantro (for garnish)

• Cooked rice or naan (for serving)

Directions

1. I optionally marinate the chicken in yogurt, garam masala, salt, and lemon juice for 15 minutes to tenderize it.

2. I melt butter in a large skillet over medium heat, then sauté the onions until soft and golden.

3. I stir in the garlic and ginger and cook for another 30 seconds until fragrant.

4. I add the spices (garam masala, cumin, coriander, paprika, and chili powder) and toast them for about 1 minute to release their aroma.

5. I add the chicken and cook until no longer pink, stirring often so it browns slightly.

6. I pour in the tomato puree, season with salt and pepper, and let it simmer for 8–10 minutes until the chicken is fully cooked and the sauce thickens.

7. I reduce the heat and stir in the cream, cooking just until heated through.

8. I garnish with chopped cilantro and serve hot with rice or naan.

Servings and timing

This recipe makes 4 servings and takes about 10 minutes of prep and 20 minutes of cooking, for a total of 30 minutes.

Variations

Sometimes I add a spoonful of almond flour or ground cashews for a nutty depth like in traditional versions. I’ve also made it dairy-free using coconut cream and oil instead of butter and cream. When I want to bulk it up, I stir in cooked chickpeas or spinach toward the end. For a low-carb option, I serve it with cauliflower rice.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stovetop or in the microwave until hot, adding a splash of water or cream if the sauce has thickened too much. This dish also freezes well—perfect for meal prep.

FAQs

Can I use chicken thighs instead of breast?

Yes, I often use thighs—they stay juicy and flavorful and work beautifully in this dish.

Is this butter chicken spicy?

It’s mildly spiced with a warm depth, but I adjust the heat by adding more or less chili powder.

Can I make this ahead of time?

Definitely. The flavors deepen as it sits, so I often make it a day ahead and reheat it when ready to serve.

What’s the best cream substitute?

I use coconut cream, full-fat canned coconut milk, or cashew cream if I need a dairy-free option.

Do I need a marinade?

Not always. A quick 15-minute yogurt marinade helps tenderize the chicken, but if I’m in a rush, I skip it and still get delicious results.

Conclusion

Quick & Easy Homemade Butter Chicken is a rich, creamy dish that brings the bold, comforting flavors of Indian cuisine into my home kitchen without the fuss. I love how versatile and forgiving it is, and how satisfying every bite tastes. Whether I’m feeding family, guests, or just myself, this butter chicken recipe always delivers bold flavor fast.

Quick & Easy Homemade Butter Chicken

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• Author: Olivia
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: ≈ 30 minutes
• Yield: 4 servings
• Category: Main Course / Curry
• Method: Stovetop
• Cuisine: Indian‑inspired

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Description

Quick & Easy Homemade Butter Chicken — a creamy, spiced tomato‑butter curry with tender chicken, ready in about 30 minutes. Rich, comforting and full of flavour, perfect with rice or naan.

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Ingredients

• 500 g boneless, skinless chicken (breast or thighs), cut into bite‑sized pieces
• 2 tbsp butter (or ghee / butter + oil)
• 1 medium onion, finely chopped
• 3–4 garlic cloves, minced
• 1 tbsp fresh ginger, grated (or ginger paste)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika (or mild red chili powder — adjust to taste)
• 1 tsp garam masala
• ½ tsp salt (adjust to taste)
• 1 cup tomato puree or crushed tomatoes (or tomato passata)
• ½ – ¾ cup heavy cream (or half‑and‑half; for lighter version use yogurt or coconut cream)
• Optional: a pinch of chili powder or cayenne for extra heat
• Fresh cilantro (coriander leaves), chopped (for garnish)
• Optional: lemon juice or a pinch of sugar to balance acidity

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Instructions

1. Heat the butter (or butter + oil) in a large skillet or saucepan over medium heat. Add the chopped onion and sauté until soft and translucent — about 5 minutes.
2. Add the garlic and grated ginger, sauté for about 30 seconds until fragrant. :contentReference[oaicite:0]{index=0}
3. Add the ground spices (cumin, coriander, paprika/chili, garam masala, salt) and stir for about 30–60 seconds to release their aroma. :contentReference[oaicite:1]{index=1}
4. Add the chicken pieces and stir well to coat with the spices. Cook until the chicken is no longer pink on the outside — about 5–7 minutes, stirring occasionally. :contentReference[oaicite:2]{index=2}
5. Pour in the tomato puree (or crushed tomatoes), stir to combine. Reduce heat to medium‑low and simmer for 8–10 minutes until the sauce thickens slightly and the chicken is cooked through. :contentReference[oaicite:3]{index=3}
6. Stir in the heavy cream (or substitute), adjust seasoning with salt — and if you like, a pinch of sugar or a squeeze of lemon juice to balance acidity. Simmer gently for another 2–3 minutes. :contentReference[oaicite:4]{index=4}
7. Garnish with chopped cilantro (coriander leaves) and serve hot over rice or with naan bread.

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Notes

• You can skip a long marinade — while traditional recipes often marinate chicken in yogurt and spices, this “quick & easy” version shows that even un‑marinated chicken cooks up tender and flavorful. :contentReference[oaicite:5]{index=5}
• If you prefer deeper flavour, you can marinate the chicken for 15–30 minutes in a little yogurt, lemon juice, salt and half the spice mix before cooking — but it’s optional.
• For a dairy‑free version, substitute heavy cream with coconut cream or a plant‑based cream; use oil instead of butter. Many butter‑chicken–style curries adapt well to this swap. :contentReference[oaicite:6]{index=6}
• Adjust the heat by controlling the amount of chili/paprika or skip it for a mild curry. Paprika gives colour and mild warmth; chili powder adds more kick. :contentReference[oaicite:7]{index=7}
• Leftovers store well — keep in a sealed container in the fridge for up to 3 days. Reheat gently, adding a splash of water or cream if sauce thickens too much.

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Nutrition

• Serving Size: 1 serving (≈ 200 g chicken + sauce)
• Calories: ≈ 380 kcal
• Sugar: ≈ 7 g
• Sodium: ≈ 520 mg
• Fat: ≈ 22 g
• Saturated Fat: ≈ 9 g
• Unsaturated Fat: ≈ 10 g
• Trans Fat: 0 g
• Carbohydrates: ≈ 9 g
• Fiber: ≈ 2 g
• Protein: ≈ 28 g
• Cholesterol: ≈ 110 mg