Quick and Easy Homemade Butter Chicken Recipe

Introduction

There is a particular evening that lives in my memory—the sky outside softening into twilight, the whole house wrapped in the scent of simmering tomatoes and browned spices, and a wooden spoon that never seemed to leave my hand. That comforting warmth is exactly why I love this Quick and Easy Homemade Butter Chicken Recipe so much: it fills the house with buttery, spiced perfume and feels like a hug on a plate. Whether you need a simple dinner for a busy weeknight or a comforting recipe for family, this homemade dish delivers. For a quick reference while you cook, I sometimes pull up my own guide on quick homemade butter chicken and let the memories and flavors guide me.

Why Make This Recipe

Quick prep and minimal fuss — perfect for a simple dinner after a long day.
Cozy, crowd-pleasing flavors — everyone at the table smiles at the first bite.
Versatile ingredients — pantry-friendly spices mean you can swap what you have.
Great for batch cooking — doubles easily and makes a fantastic leftover lunch.
Festive enough for guests, easy enough for weekday life — a true family favorite.

Ingredients You’ll Need

1.5 pounds boneless chicken thighs, cut into bite-sized pieces — juicier than breast; use breasts if you prefer.
1 cup plain yogurt — tenderizes the chicken; use Greek yogurt for a thicker marinade.
2 tablespoons lemon juice — brightens the sauce.
1 teaspoon salt — adjust to taste.
2 tablespoons butter — unsalted is best; olive oil works for a lighter version.
1 large onion, finely chopped — sweated down to sweetness.
3 cloves garlic, minced — the savory backbone.
1 tablespoon grated ginger — fresh is best for a bright kick; ginger paste is an easy swap.
1 teaspoon garam masala — warming and aromatic.
1.5 teaspoons ground cumin — earthy depth.
1 teaspoon paprika — color and mild sweetness; use smoked paprika for smokier notes.
1 teaspoon turmeric — adds earthiness and golden color.
1 cup crushed tomatoes or passata — the sauce base; canned diced tomatoes are fine in a pinch.
1 cup heavy cream or coconut milk — for a rich, silky finish; coconut milk makes it dairy-free.
2 tablespoons chopped cilantro, for garnish — optional but lovely.

(Substitutions: use coconut cream for dairy-free, reduce butter and swap for oil for a lighter meal, or use tofu for a vegetarian twist.)

Prep and Cook Time

Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Note: This truly is a quick recipe when you use pre-cut chicken or keep a jar of grated ginger in the fridge. If you have time, marinate the chicken for an hour to deepen flavor — worth the extra patience.

How to Make Quick and Easy Homemade Butter Chicken Recipe

Marinate the chicken: In a bowl, combine yogurt, lemon juice, half the garlic, half the ginger, salt, and a pinch of turmeric. Add chicken, toss, and set aside for 10–30 minutes.
Sear the chicken: Heat 1 tablespoon butter in a large skillet over medium-high heat. Brown the chicken pieces in batches until golden (they do not need to be fully cooked). Remove and set aside.
Build the sauce: In the same pan, reduce heat to medium and add another tablespoon of butter. Add the chopped onion and cook until soft and translucent, about 6 minutes. As the onion releases its sweet aroma, sprinkle in the remaining garlic and ginger — the kitchen will start to smell heavenly.
Toast the spices: Stir in garam masala, cumin, paprika, turmeric, and a pinch of salt. Cook for a minute until the spices bloom and become fragrant.
Add tomatoes and simmer: Pour in the crushed tomatoes and bring to a gentle simmer. Let this meld for 8–10 minutes so the acidity softens and the sauce thickens.
Finish the sauce: Return the chicken to the pan along with any juices. Stir in the cream and the remaining butter, simmer gently for 5–7 minutes until the chicken is tender and the sauce is glossy.
Garnish and serve: Stir in chopped cilantro and a squeeze of lemon if you like brightness. Serve hot over steamed rice or with warm naan.

For a version with fewer steps or slightly different seasoning, I sometimes reference another quick version on my second butter chicken page to streamline the process.

Tips and Creative Variations

Make it smoky: Finish with a small pinch of fenugreek leaves (kasuri methi) or a dash of smoked paprika.
Cream swap: Use coconut milk for a dairy-free, slightly sweeter twist.
Vegetarian option: Replace chicken with cooked chickpeas or paneer cubes; simmer until warmed through.
Make it lighter: Use less butter and replace heavy cream with half-and-half or a blend of yogurt and milk.
Spice it up: Add red chili powder or a few chopped green chilies for heat.

Serving Ideas

Serve this butter chicken with fragrant basmati rice, warm buttered naan, or a simple cucumber raita to cool the palate. For a celebratory spread, pair it with roasted cauliflower and a side of spiced lentils. I love laying the dishes out family-style, letting the steam and spices mingle while people scoop and share. If you’re short on time, check this helpful serving guide for pairing ideas on my hosting notes.

Storing and Reheating

Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Gently reheat on the stovetop over low heat, stirring in a splash of water or cream to revive the sauce. Microwave in short bursts, stirring between, to keep the texture even.

Pro Tips for Success

Use thighs: They stay juicy and forgiving when reheated.
Bloom the spices: Toasting spices in oil unlocks deeper flavor — don’t skip this step.
Finish with butter and cream: This is what gives the dish its signature silky mouthfeel.
Reserve pan juices: Those brown bits after searing chicken add intense flavor to the sauce.
Taste and adjust: Balance acidity, sweetness, and salt at the end for a perfectly rounded sauce.

FAQs

Q: Can I freeze this recipe?
A: Yes — butter chicken freezes well. Cool fully, transfer to airtight containers, and freeze up to 3 months.

Q: What’s the best substitute for heavy cream?
A: Coconut milk or a mix of Greek yogurt and milk (whisked and warmed slowly) works well for creaminess without heavy dairy.

Q: Can I make this ahead for a dinner party?
A: Absolutely. Make it a day ahead — flavors deepen overnight. Reheat gently before serving and add a pat of butter to freshen the sauce.

Q: Is butter chicken very spicy?
A: Not necessarily. It’s warm and aromatic rather than fiery. Adjust red chili or cayenne to your preferred heat level.

Conclusion

Whether this is your first time trying a Quick and Easy Homemade Butter Chicken Recipe or your hundredth, it has a way of turning ordinary evenings into something cozy and memorable. If you want more quick takes or variations, I often look to companion recipes for inspiration, like this flavorful Easy 20 Minute Butter Chicken, a different home cook’s spin at Quick and Easy Homemade Butter Chicken Recipe – Maja’s Recipes, and a reliably detailed method at Butter Chicken – RecipeTin Eats. Make a double batch, invite friends over, and let the buttery sauce and warm spices do the rest — then tell me how it went. Share the dish, share the story, and enjoy every spoonful.

Butter Chicken

A cozy and comforting butter chicken recipe filled with buttery, spiced flavors that will warm your evenings.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Course Dinner, Main Course

Cuisine Indian

Servings 4 servings

Calories 600 kcal

Ingredients

Chicken and Marinade

1.5 pounds boneless chicken thighs, cut into bite-sized pieces Juicier than breast; use breasts if you prefer.
1 cup plain yogurt Tenderizes the chicken; use Greek yogurt for a thicker marinade.
2 tablespoons lemon juice Brightens the sauce.
1 teaspoon salt Adjust to taste.

Cooking Ingredients

2 tablespoons butter Unsalted is best; olive oil works for a lighter version.
1 large onion, finely chopped Sweat down to sweetness.
3 cloves garlic, minced The savory backbone.
1 tablespoon grated ginger Fresh is best for a bright kick; ginger paste is an easy swap.
1 teaspoon garam masala Warming and aromatic.
1.5 teaspoons ground cumin Earthy depth.
1 teaspoon paprika Color and mild sweetness; use smoked paprika for smokier notes.
1 teaspoon turmeric Adds earthiness and golden color.
1 cup crushed tomatoes or passata The sauce base; canned diced tomatoes are fine in a pinch.
1 cup heavy cream or coconut milk For a rich, silky finish; coconut milk makes it dairy-free.
2 tablespoons chopped cilantro, for garnish Optional but lovely.

Instructions

Marinate the Chicken

In a bowl, combine yogurt, lemon juice, half the garlic, half the ginger, salt, and a pinch of turmeric.
Add chicken, toss, and set aside for 10–30 minutes.

Sear the Chicken

Heat 1 tablespoon butter in a large skillet over medium-high heat.
Brown the chicken pieces in batches until golden (they do not need to be fully cooked). Remove and set aside.

Build the Sauce

In the same pan, reduce heat to medium and add another tablespoon of butter.
Add the chopped onion and cook until soft and translucent, about 6 minutes.
Sprinkle in the remaining garlic and ginger.

Toast the Spices

Stir in garam masala, cumin, paprika, turmeric, and a pinch of salt.
Cook for a minute until the spices bloom and become fragrant.

Add Tomatoes and Simmer

Pour in the crushed tomatoes and bring to a gentle simmer.
Let this meld for 8–10 minutes so the acidity softens and the sauce thickens.

Finish the Sauce

Return the chicken to the pan along with any juices.
Stir in the cream and the remaining butter, simmer gently for 5–7 minutes until the chicken is tender and the sauce is glossy.

Garnish and Serve

Stir in chopped cilantro and a squeeze of lemon if you like brightness.
Serve hot over steamed rice or with warm naan.

Notes

Use pre-cut chicken to save time. Marinating the chicken for an hour enhances the flavor.

Keyword Butter Chicken, Comfort Food, Easy Dinner, Homemade, Quick Recipe

Written by khadija — founder of Dailypan, sharing easy, cozy homemade recipes for every occasion.

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