Go Back

Quick & Easy Homemade Butter Chicken

Whip up a creamy, rich Butter Chicken in just one pan, perfect for busy weeknights or impressing guests with minimal fuss.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 620
Ingredients Method Notes

Ingredients
  

For the Chicken 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
For the Cooking
  • 3 tablespoons vegetable oil
  • 3 tablespoons butter (divided)
  • 6 cloves garlic, minced
  • 1 medium onion, diced
  • 1 15-ounce can tomato sauce
  • 1 teaspoon sugar
  • 1 teaspoon salt (adjust to taste)
  • 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)
For Serving
  • Naan bread Naan bread
  • Steamed rice Steamed rice

Method
 

Marinate the Chicken
  1. Toss the chicken chunks with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Let it sit for about 15 minutes.
Cook the Chicken
  1. In a large pan, heat vegetable oil over medium heat. Cook the marinated chicken until golden brown, then remove and set aside.
Prepare the Sauce Base
  1. In the same pan, add 2 tablespoons of butter. Sauté garlic and onion until soft and fragrant.
Build the Sauce
  1. Stir in tomato sauce, sugar, additional salt, and black pepper. Simmer for about 5 minutes.
Season and Simmer
  1. Add the chicken back, pour in heavy cream, and add cayenne pepper, garam masala, and more curry powder. Let it simmer on low for 10 minutes.
Finish with Butter
  1. Stir in the remaining tablespoon of butter for that luscious finish. Don’t skimp!
Serve and Enjoy
  1. Garnish with parsley and dig in with naan or over fluffy rice.

Notes

For an even bolder flavor, marinate the chicken overnight. You can also swap chicken for tofu or paneer for a vegetarian version. Adjust the cayenne for your heat preference and consider using half-and-half or coconut milk for a lighter option.