Quick & Easy Homemade Butter Chicken Recipe

The kitchen light is warm and low. A pan hums on the stove and the first garlic hits the hot oil with a soft sizzle. That sound always makes me feel like the day is turning toward something cozy. The smell of garlic and butter, the bright red color of tomato sauce, and the gentle steam rising from the pot those little things tell me dinner will bring everyone together.

My girls come in when they hear the sizzle. One of them leans against the counter and asks for a taste of the sauce. I hand her the wooden spoon and she takes a careful lick, eyes widening. “That smells like the restaurant,” she says, and I know I have a winner. Quick & Easy Homemade Butter Chicken Recipe has that power. It takes me from a busy weekday blur to a small, warm table conversation in under an hour.

If you like weeknight meals with big flavor and little fuss, you might also enjoy a comforting casserole or a simple pot dinner that behaves like a friend when life gets hectic. I keep links to my go-to recipes handy, like a good chicken pot pie casserole for a night when I need hands-off baking: easy homemade chicken pot pie casserole. From there, dinner feels less like a task and more like a ritual.

Why Quick & Easy Homemade Butter Chicken Recipe Works for Busy Families

This dish sits in our week like a steady favorite. It is rich, creamy, and forgiving. It does not demand exacting technique, and it does not require a pantry full of hard-to-find spices. I started making this version on nights when rehearsals, soccer practice, and work all collided.

What makes it practical is the prep. You can marinate the chicken in minutes. You can assemble the sauce while the pasta or rice simmers. Meanwhile, the house fills with warm, inviting scents. That aroma becomes the evening’s punctuation. It means the short rush of the day is ending well.

I love how it brings people together. My husband will often carry our jar of naan to the table like a little offering. The kids pass bowls around, and the table is full of swapping, laughter, and the occasional debate over who gets the final piece of bread. For me, this recipe is about comfort, taste, and showing that good food does not have to be complicated.

Bringing Quick & Easy Homemade Butter Chicken Recipe to Life

“Every time I stir this pot, it smells just like Sunday at home.”

Before we list ingredients, let me paint the scene. You start with a hot pan and cold butter. The butter melts and makes a golden pool that carries the aroma of garlic and sweet paprika. When the tomato sauce meets the pan, it sings a little with steam and the kitchen brightens. The sauce turns a cozy orange-red as the cream folds in. The texture becomes plush and silky, like a blanket you want to wrap around the family dinner table.

I find the colors very pleasing. Deep orange, warm brown chicken bits with golden edges, pale cream swirled through the sauce, and fresh green parsley on top. The layers of smell change as it cooks. First garlic and butter, afterward warm tomato and spices, and finally the richness of cream and butter together. From there, you plate it with steamed rice and naan, and the meal feels complete.

If you need comfort food that also fits into a busy life, this Quick & Easy Homemade Butter Chicken Recipe will make the weeknights better. If you like soups to feel warm and restorative on colder days, you might also love my easy chicken noodle soup as a lighter cousin to this richness: easy chicken noodle soup.

Ingredients You’ll Need

I list everything below, one per line so it is easy to shop from. These are pantry-friendly items for most kitchens.

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
1 teaspoon salt (adjust to taste)
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

A few personal notes while you shop: use thigh meat if you can. Thighs stay juicy and forgiving for busy cooks. If you prefer breasts, just watch the cooking time a bit more closely. For a brighter, herbal finish, try fresh cilantro if you prefer it to parsley. I often add a pat of extra butter at the end because it makes the sauce glossy and comforting. If you want a lighter version, swap the heavy cream for a mix of half-and-half and a splash of Greek yogurt at the end, whisked in slowly.

If you love one-pot dinners for easy cleanup, you might like a creamy, stove-top comfort like my chicken sausage and rice recipe for another simple weeknight option: creamy one-pot chicken, sausage, and rice.

Step-by-Step Directions

I break this into clear steps so you can move through the recipe without thinking too hard. Each step uses active verbs and short sentences. The total hands-on time is about 25 minutes. Cook time is roughly 25 minutes. Total time is 50 minutes. This serves about 4 people.

1. Marinate the Chicken
   • Combine chicken chunks, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon sweet paprika, ½ teaspoon curry powder, and 1 tablespoon Greek yogurt in a bowl.
   • Toss until the chicken is well coated.
   • Let it sit for at least 10 minutes. If you have time, refrigerate for 30 minutes. Marinating makes the chicken tender and more flavorful.
2. Cook the Chicken
   • Heat 3 tablespoons vegetable oil in a large skillet over medium-high heat.
   • Add half the chicken in a single layer.
   • Sear for 3 to 4 minutes per side until golden and slightly charred. Watch for golden edges.
   • Transfer the browned chicken to a plate and repeat with the remaining pieces. You do not need to cook the chicken through. It will finish in the sauce.
3. Prepare the Sauce Base
   • In the same skillet, reduce heat to medium.
   • Add 2 tablespoons butter and let it melt.
   • Add the minced garlic and diced onion. Stir and cook until the onion is soft and translucent, about 5 minutes. The garlic should smell fragrant but not burned.
4. Build the Sauce
   • Pour in the 15-ounce can tomato sauce. Stir to combine.
   • Add 1 teaspoon sugar, 1 teaspoon salt (adjust to taste), and ½ teaspoon black pepper. Stir.
   • Let the sauce simmer gently for 5 minutes. This reduces the acidity and deepens the flavor.
5. Season and Simmer
   • Lower the heat to medium-low. Stir in 2 cups heavy cream slowly. Stir until creamy.
   • Add ½ teaspoon cayenne pepper if you want heat. Then add 1 teaspoon garam masala and another ½ teaspoon curry powder for depth.
   • Return the seared chicken, along with any juices, to the pan. Stir to coat each piece.
   • Simmer for 8 to 10 minutes until the chicken is cooked through and the sauce is slightly thickened. Taste and adjust salt and spice.
6. Finish with Butter
   • Stir in the remaining 1 tablespoon butter for shine and richness.
   • Sprinkle ¼ cup chopped parsley for color, if using.
   • Let the sauce rest for 2 minutes so the flavors settle.
7. Serve and Enjoy
   • Spoon hot butter chicken over steamed rice. Warm a few pieces of naan on a plate.
   • Garnish with extra parsley or a drizzle of cream if you like.
   • Serve hot and watch everyone dig in.

A few hands-on tips while cooking: use a heavy-bottomed skillet to avoid hot spots. Stir gently so the cream does not break. If the sauce gets too thick, add a splash of water or chicken stock. If it is too thin, let it simmer a bit longer to reduce.

Serving Quick & Easy Homemade Butter Chicken Recipe at the Family Table

We serve this at home in a relaxed way. I set bowls of steamed basmati rice down the center of the table. I tear warm naan into triangles and put it in a basket. Someone always insists on mixing their rice and sauce and then trying to scoop with a piece of naan. There is usually a small pile of napkins and a chorus of “More please” from the kids.

The table looks colorful. The orange sauce, white rice, and green parsley make for a cheerful plate. My husband likes to sprinkle extra garam masala for a stronger aroma. My older daughter, who is picky about textures, prefers the sauce spooned over rice with a side of cucumber slices. Little rituals like these make serving feel personal.

Pairings are simple. A crisp salad with lemon vinaigrette cuts the richness. Steamed green beans or roasted cauliflower work well. For drinks, we stick to water or a lightly flavored seltzer so the spices in the butter chicken shine. If you want a truly New York-style weekend treat, add a chilled mango lassi on the side for a sweet balance.

Storing and Reheating Quick & Easy Homemade Butter Chicken Recipe

Leftovers are a gift. This butter chicken actually tastes better the day after. The flavors deepen and the sauce thickens into a velvety hug.

To store: cool the dish to room temperature. Transfer to an airtight container and refrigerate for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 2 months. Label with the date.

To reheat from the refrigerator: warm gently in a skillet over medium-low heat. Add a splash of water or cream to loosen the sauce if it has thickened. Stir until hot, about 5 to 8 minutes. Microwave reheating works too. Use a medium power setting and stir halfway through to keep the sauce even.

To reheat from frozen: thaw in the fridge overnight or place the container in a bowl of warm water until thawed. Reheat gently on the stove. Frozen and reheated butter chicken can be a little creamier or thicker, so adjust by adding liquid and stirring.

If you want to repurpose leftovers, try these simple ideas. Make a butter chicken pasta by tossing the sauce with cooked penne and a bit of Parmesan. Use the sauce as a dip for roasted vegetables. Serve the chicken in sandwiches with slaw and a drizzle of yogurt for a new take. The familiar flavors make leftovers feel like a creative second meal.

Quick Tips from My Kitchen

• Use room temperature cream. Cold cream can seize the sauce. Let it sit on the counter for a few minutes while you cook other parts.
• Brown chicken in batches. Don’t overcrowd the pan. Crowding causes steaming, not browning. Golden edges add texture.
• Taste and adjust. I add sugar to balance tomato acidity. Taste as you go and tweak salt and spices.
• Keep butter at the end. Adding the final butter pat gives a glossy look and smooth mouthfeel. Add it right before serving.
• Make extra sauce for a saucier meal. If your family likes lots of gravy, double the sauce base and keep the chicken quantity the same.

These small habits come from years of dinners where timing and flavor mattered. The tricks save time and make the dish feel like it came from a small kitchen with attention, not a commercial batch.

Variations on Quick & Easy Homemade Butter Chicken Recipe

I like to change this recipe depending on mood, season, and what’s in the fridge. Here are some family-friendly variations that work well.

• Lighter Version: Replace heavy cream with half-and-half or a mix of half-and-half and Greek yogurt whisked in at the end. The sauce will be lighter but still rich.
• Spicy Kick: Increase cayenne to taste or add a pinch of red chili flakes. You can also use chipotle in adobo for a smoky heat.
• Veggie Boost: Add roasted cauliflower or frozen peas in the last 5 minutes of simmering. They soak up the sauce and add texture.
• Coconut Twist: Swap heavy cream for full-fat coconut milk for a subtle coconut aroma. This works well with a squeeze of lime before serving.
• Slow Cooker Version: Brown the chicken, then transfer to a slow cooker with the sauce ingredients and cook on low for 4 hours. Stir in cream at the end. This is great for busy days when you want dinner waiting.
• Grain Swap: Serve over quinoa, cauliflower rice, or even lightly buttered egg noodles for a different base.

If you want to experiment with different chicken bases, try marinating with a touch of lemon or using bone-in pieces for deeper flavor. Bone-in will need a bit more cooking time, and the marrow adds a savory depth.

What I’ve Learned Cooking Quick & Easy Homemade Butter Chicken Recipe

I have made this dish on nights when the kids had piano recitals, on rainy Saturdays, and for friends who drop by unexpectedly. The recipe is forgiving. It rewards small attention and kind adjustments.

A few lessons from my kitchen: don’t rush browning. The flavor comes from that caramelized crust. Do not fear cream. A little richness ties all the spices together. And finally, make it your own. Add a vegetable, cut back on heat, or try different herbs. Family meals are about connection. Food is the vehicle.

Quick & Easy Homemade Butter Chicken Recipe

---

• Author: Natali Rossi
• Total Time: 50 minutes
• Yield: 4 servings
• Diet: Gluten Free

Pin Recipe

Print Recipe

Description

A comforting and rich butter chicken recipe, perfect for busy weeknights, bringing families together with ease and flavor.

---

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
• 1 teaspoon salt (adjust to taste)
• 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

Cook Mode Prevent your screen from going dark

---

Instructions

1. Combine chicken chunks, 1 teaspoon salt, garlic powder, sweet paprika, curry powder, and Greek yogurt in a bowl. Toss until the chicken is well coated. Let it sit for at least 10 minutes.
2. Heat vegetable oil in a large skillet over medium-high heat. Add half the chicken in a single layer. Sear for 3 to 4 minutes per side until golden and slightly charred. Transfer to a plate and repeat with remaining chicken.
3. In the same skillet, reduce heat to medium. Add 2 tablespoons butter and let it melt. Add minced garlic and diced onion. Stir and cook until onion is soft and translucent, about 5 minutes.
4. Pour in the tomato sauce and stir to combine. Add sugar, 1 teaspoon salt, and black pepper. Let the sauce simmer gently for 5 minutes.
5. Lower heat to medium-low. Stir in heavy cream slowly until creamy. Add cayenne pepper, garam masala, and an additional ½ teaspoon curry powder. Return the chicken with any juices and stir to coat.
6. Simmer for 8 to 10 minutes until the chicken is cooked through and the sauce is slightly thickened. Taste and adjust salt and spice.
7. Stir in the remaining tablespoon of butter. Sprinkle with chopped parsley, if using, and let the sauce rest for 2 minutes.
8. Spoon hot butter chicken over steamed rice and serve with warm naan.

Notes

For a lighter version, swap heavy cream with half-and-half and Greek yogurt. Adjust spices according to your family’s preference, adding more cayenne for heat if desired.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Cooking
• Cuisine: Indian

FAQs About Quick & Easy Homemade Butter Chicken Recipe

A Final Thought

Cooking is not always perfect. I have burned a batch or two, added too much salt, and learned from each mistake. Yet Quick & Easy Homemade Butter Chicken Recipe has always felt forgiving and kind. It fits into a busy life and creates little rituals that my family remembers.

There is comfort in the ordinary sound of a pot on the stove. There is joy in the way a buttered spoon can make a tired week feel celebratory. I hope this recipe brings warmth to your table the way it has to mine. Thanks for letting me share a bit of my kitchen and my heart.

Conclusion

If you want a super quick, streamlined take on this classic, check out this Easy 20 Minute Butter Chicken from Gimme Delicious for a fast shortcut. For a well-tested, detailed approach with lots of tips, I also like the Butter Chicken post at RecipeTin Eats which offers good notes on technique and spice balance.