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Quick & Easy Homemade Butter Chicken

Quick & Easy Homemade Butter Chicken
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Say hello to your new favorite comfort food—Butter Chicken. This quick and easy homemade version delivers everything you love about the classic dish: tender chicken, warm spices, and a rich, velvety tomato-cream sauce finished with butter. It’s approachable, weeknight-friendly, and perfect for serving with fluffy rice or warm naan when you want something cozy, flavorful, and satisfying without spending hours in the kitchen.

Ingredients

Scale

For the Chicken & Marinade

  • 1½ lb skinless, boneless chicken thighs, cut into bite-size pieces

  • 1 teaspoon salt

  • 1 teaspoon garlic powder

  • 1 teaspoon sweet paprika

  • ½ teaspoon curry powder

  • 1 tablespoon Greek yogurt

For the Butter Chicken Sauce

  • 3 tablespoons vegetable oil

  • 3 tablespoons butter, divided

  • 6 garlic cloves, minced

  • 1 medium onion, diced

  • 1 (15 oz) 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 fresh parsley, chopped (optional, for garnish)

To Serve

  • Naan bread

  • Steamed rice

Instructions

1. Marinate the Chicken

In a medium bowl, combine the chicken, salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix until the chicken is evenly coated. Set aside to marinate for 15 minutes.

2. Cook the Chicken

Heat the vegetable oil in a large skillet over medium-high heat.
Add the marinated chicken and cook for 8–10 minutes, stirring occasionally, until golden and fully cooked.
Remove the chicken from the skillet and set aside, leaving the oil in the pan.

3. Prepare the Sauce Base

Reduce heat to medium. Add 1 tablespoon butter to the skillet and scrape up any browned bits (add a splash of water if needed).
Add the garlic and diced onion with a pinch of salt. Sauté until soft, translucent, and fragrant.

4. Build the Sauce

Stir in the tomato sauce and sugar. Simmer for 2–3 minutes, then return the chicken to the skillet.
Pour in the heavy cream and stir until the sauce becomes smooth and orange in color.

5. Season and Simmer

Add cayenne pepper (if using), garam masala, curry powder, and black pepper.
Reduce heat to low and simmer for 10 minutes, stirring occasionally, until the sauce thickens and flavors meld. Adjust salt to taste.

6. Finish with Butter

Stir in the remaining 2 tablespoons cold butter until melted and glossy. Garnish with fresh parsley if desired.

7. Serve

Serve hot with naan bread and steamed rice. Enjoy!

Notes

  • Chicken thighs = juicier results, but breasts work if preferred.

  • Short on time? Even a quick 15-minute marinade adds great flavor.

  • Extra richness: Use full-fat cream and don’t skip the butter at the end.

  • Spice control: Skip cayenne for mild or add more for extra heat.

  • Smooth sauce: Blend the sauce briefly before adding cream if you prefer a restaurant-style texture.

Find it online: https://biteseason.com/quick-easy-homemade-butter-chicken/