why make this recipe
This butter chicken recipe is quick and easy. It uses simple ingredients and cooks fast. You get a rich, creamy sauce and tender chicken. It works for weeknight meals or a small dinner with friends. You can pair it with plain rice or bread. If you want another easy main to try later, check this Easy Chicken Tetrazzini for a simple pasta side.
introduction
This recipe brings warm spices and a smooth tomato-cream sauce together. You do a short marinate, brown the chicken, make the sauce in the same pan, and finish with butter. The steps are clear and fast. It makes good leftovers and feels like a treat without much work.
how to make Quick & Easy Homemade Butter Chicken
Follow these steps in order. Marinate first, brown the chicken, cook the sauce, add cream and spices, and finish with butter. Keep the heat medium so the sauce does not split. Taste and adjust salt or spice at the end.
Ingredients :
- 1 ½ pounds skinless boneless chicken thighs, cut into bite-sized chunks
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- ½ teaspoon curry powder
- 1 tablespoon Greek yogurt
- 3 tablespoons vegetable oil
- 3 tablespoons butter (divided)
- 6 garlic cloves (minced)
- 1 medium onion (diced)
- 1 15-ounce can tomato sauce
- 1 teaspoon sugar
- ½ teaspoon black pepper
- 2 cups heavy cream
- ½ teaspoon cayenne pepper (optional for heat)
- 1 teaspoon garam masala
- ½ teaspoon curry powder
- ¼ cup freshly chopped parsley (optional, for garnish)
- Naan bread
- Steamed rice
If you like fried chicken flavors or want a crispy side for a different meal, see this homemade fried chicken idea.
Directions :
- Marinate the Chicken: In a bowl, mix chicken, 1 teaspoon salt, garlic powder, sweet paprika, ½ teaspoon curry powder, and Greek yogurt. Let sit 15–30 minutes.
- Cook the Chicken: Heat 3 tablespoons vegetable oil in a large pan over medium-high heat. Add chicken in batches and brown for 3–4 minutes. Remove and set aside.
- Prepare the Sauce Base: In the same pan, add 1 tablespoon butter. Sauté minced garlic and diced onion until soft and fragrant, about 4–5 minutes.
- Build the Sauce: Pour in the tomato sauce. Stir in sugar, 1 teaspoon salt, and ½ teaspoon black pepper. Cook 3–4 minutes.
- Season and Simmer: Add heavy cream, cayenne (if using), garam masala, and ½ teaspoon curry powder. Return chicken to the pan. Simmer 10–15 minutes until chicken is cooked and sauce thickens.
- Finish with Butter: Stir in remaining 2 tablespoons butter. Taste and adjust salt or spice.
- Serve and Enjoy: Garnish with parsley if desired and serve hot with naan or rice.
how to serve Quick & Easy Homemade Butter Chicken
Serve hot over steamed rice or with warm naan. Spoon sauce over the rice so each bite is creamy. Add a simple salad or steamed vegetables on the side. For a fuller spread, add plain yogurt or a cucumber salad.
how to store Quick & Easy Homemade Butter Chicken
Cool the dish to room temperature within two hours. Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat or in the microwave in short bursts. If the sauce thickens, add a splash of water or cream when reheating. You can freeze it for up to 2 months; thaw overnight in the fridge before reheating.
tips to make Quick & Easy Homemade Butter Chicken
- Do not overcook the chicken when browning. Brown just until it gets color, then finish in the sauce.
- Use full-fat heavy cream for the best texture.
- Taste before serving and add salt or a pinch of sugar if needed.
- If you like more heat, add cayenne a little at a time.
- For a quick side idea with butter flavors, try this baked crab legs in butter sauce for a special meal.
variation (if any)
- Make it milder by skipping the cayenne.
- Add vegetables like peas or spinach in the last 5 minutes of cooking.
- Swap chicken thighs for breast if you prefer, but watch cooking time so breast does not dry out.
- Use coconut milk instead of heavy cream for a dairy-free style (texture will change).
FAQs
Q: Can I use chicken breast instead of thighs?
A: Yes. Use bite-sized breast pieces and watch cooking time. They cook faster and can dry out if overcooked.
Q: Can I make this recipe ahead?
A: Yes. Make the dish and cool it. Store in the fridge for up to 3 days. Reheat gently before serving.
Q: Is Greek yogurt needed in the marinade?
A: It helps tenderize and add mild tang. You can skip it, but the chicken may be slightly less tender.
Q: Can I reduce the cream to make it lighter?
A: You can use less cream or mix cream with milk, but the sauce will be thinner and less rich.
Q: How do I fix a split sauce?
A: Lower the heat and stir in a little cold cream or a small pat of butter. Whisk gently until the sauce comes together.
Conclusion
Try other quick recipes and tips from these helpful pages: Easy 20 Minute Butter Chicken | Gimme Delicious, Quick & Easy Homemade Butter Chicken Recipe – Maja’s Recipes, and Butter Chicken – RecipeTin Eats.
Butter Chicken
Ingredients
Chicken and Marinade
- 1.5 pounds skinless boneless chicken thighs, cut into bite-sized chunks
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- 0.5 teaspoon curry powder
- 1 tablespoon Greek yogurt
Cooking Ingredients
- 3 tablespoons vegetable oil
- 3 tablespoons butter, divided
- 6 garlic cloves, minced
- 1 medium onion, diced
- 1 15-ounce can tomato sauce
- 1 teaspoon sugar
- 0.5 teaspoon black pepper
- 2 cups heavy cream
- 0.5 teaspoon cayenne pepper (optional for heat)
- 1 teaspoon garam masala
- 0.5 teaspoon curry powder
- 0.25 cup freshly chopped parsley (optional, for garnish)
Serving and Sides
- Naan bread
- Steamed rice
Instructions
Marinating the Chicken
- In a bowl, mix chicken, 1 teaspoon salt, garlic powder, sweet paprika, ½ teaspoon curry powder, and Greek yogurt. Let sit 15–30 minutes.
Cooking the Chicken
- Heat 3 tablespoons vegetable oil in a large pan over medium-high heat. Add chicken in batches and brown for 3–4 minutes. Remove and set aside.
Preparing the Sauce Base
- In the same pan, add 1 tablespoon butter. Sauté minced garlic and diced onion until soft and fragrant, about 4–5 minutes.
Building the Sauce
- Pour in the tomato sauce. Stir in sugar, 1 teaspoon salt, and ½ teaspoon black pepper. Cook 3–4 minutes.
Seasoning and Simmering
- Add heavy cream, cayenne (if using), garam masala, and ½ teaspoon curry powder. Return chicken to the pan. Simmer 10–15 minutes until chicken is cooked and sauce thickens.
Finishing with Butter
- Stir in remaining 2 tablespoons butter. Taste and adjust salt or spice.
Serving
- Garnish with parsley if desired and serve hot with naan or rice.
