Can I make this recipe ahead of time?

Yes. I often prep the chicken and sauce in the morning and refrigerate. When it is time for dinner, I simmer everything briefly and finish with butter. It saves time and keeps the flavors fresh.

Is there an easy way to make this gluten free?

Absolutely. The recipe is naturally gluten free if you use gluten free stock and check labels on canned items. Serve with rice or gluten free naan to keep the meal safe for those avoiding gluten.

How spicy is this for kids?

This version is mild unless you add cayenne. My kids like it without the cayenne, so I usually leave the heat optional and let family members add spice at the table.

Can I use chicken breast instead of thighs?

Yes. Use chicken breast if you prefer, but watch the cooking time. Breast can dry out if overcooked. Cut into even pieces and reduce simmer time as needed.

What can I serve on the side for a quick weeknight meal?

Steamed rice and warmed naan are classic. A simple cucumber salad or roasted broccoli adds a fresh contrast. If you want a cool drink, a plain yogurt raita is soothing for spice.

Quick & Easy Homemade Butter Chicken 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

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Instructions

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.
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.
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.
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.
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.
Simmer for 8 to 10 minutes until the chicken is cooked through and the sauce is slightly thickened. Taste and adjust salt and spice.
Stir in the remaining tablespoon of butter. Sprinkle with chopped parsley, if using, and let the sauce rest for 2 minutes.
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