Can I make this recipe ahead of time?

Yes. I often marinate the chicken in the morning and keep it in the fridge. Finish the sauce and cook the chicken right before dinner. It saves time and keeps flavors bright.

Can I use chicken breasts instead of thighs?

Yes. Use breasts if you prefer, but watch them closely so they do not dry out. Cut them into uniform, bite-sized pieces and cook for slightly less time.

How spicy is this dish?

This version is mild to medium, depending on how much cayenne you add. Start with ½ teaspoon if your family prefers gentle heat. You can always add more at the table.

Can I freeze the butter chicken?

Yes. Freeze in airtight containers for up to 2 to 3 months. Thaw overnight and reheat gently with a splash of water or cream.

What should I serve with it?

Steamed basmati rice and warm naan are classic. Add a simple salad, roasted vegetables, or pickled onions for brightness. These Q and A come from real kitchen nights and the small worries I hear from friends who want to try something new but are short on time.

Quick & Easy Homemade Butter Chicken Recipe

Description

A comforting and speedy butter chicken recipe that’s perfect for busy families, using simple pantry staples to create a rich and creamy dish.

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

Marinate the chicken with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Let rest for at least 15 minutes.
Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Cook chicken until golden and cooked through, about 3-4 minutes per side. Remove and set aside.
Reduce heat, add remaining oil and 2 tablespoons butter to the pan. Add onions and sauté until translucent, about 5 minutes. Stir in minced garlic and cook until fragrant.
Stir in the tomato sauce, sugar, salt, and black pepper. Simmer for about 5 minutes.
Add heavy cream, cayenne pepper, garam masala, and curry powder. Whisk until smooth and creamy. Return the chicken to the pan and simmer on low for 8-10 minutes.
Finish by stirring in the remaining butter for a glossy finish and adding parsley if desired. Serve over rice or with naan.

Notes

For a lighter version, swap heavy cream for plain yogurt. Adjust spices according to preference for heat. Best served fresh but tastes even better as leftovers.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Sautéing
Cuisine: Indian