Quick & Easy Homemade Butter Chicken is my go-to when I’m craving something creamy, flavorful, and comforting without spending hours in the kitchen. With tender chicken simmered in a rich tomato-based sauce and finished with cream and spices, this recipe brings classic Indian-inspired flavor in a simplified way that I can make on any weeknight.
Why You’ll Love This Recipe
I love how this butter chicken hits that perfect balance of spice and creaminess. The sauce is smooth and packed with flavor, and the chicken stays juicy and tender. It’s made with pantry-friendly ingredients and doesn’t require marinating overnight, so I can whip it up quickly when I want a warm, cozy meal. It’s perfect served over rice or with naan — and tastes just as good the next day.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)
butter
onion (finely chopped)
garlic (minced)
ginger (grated)
tomato paste or crushed tomatoes
heavy cream or coconut cream
garam masala
ground cumin
ground coriander
paprika
turmeric
chili powder (optional, for extra heat)
salt
fresh cilantro (for garnish)
optional: lemon juice or sugar for balance
Directions
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I start by heating butter in a large skillet over medium heat and sautéing the onions until soft and golden.
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I add the garlic and ginger, cooking for another minute until fragrant.
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Then, I stir in the tomato paste (or crushed tomatoes) and cook it down for a few minutes to deepen the flavor.
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I mix in the spices — garam masala, cumin, coriander, paprika, turmeric, and chili powder — and cook for 1–2 minutes to toast them.
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I add the chicken pieces, stirring to coat them in the spiced tomato mixture.
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I pour in the cream and stir everything together, then let it simmer gently until the chicken is cooked through and the sauce thickens (about 15–20 minutes).
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I taste and adjust with salt, a squeeze of lemon juice, or a pinch of sugar if needed.
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I finish it off with fresh cilantro and serve hot with rice or warm naan.
Servings and timing
This recipe serves 4 people. It takes about 10 minutes to prep and 20–25 minutes to cook, so I usually have it ready in around 30–35 minutes.
Variations
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I swap cream with coconut milk when I want a dairy-free version with a subtle coconut flavor.
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Sometimes I stir in a spoonful of yogurt for extra tanginess.
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For more veggies, I add peas or spinach near the end of cooking.
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If I have extra time, I marinate the chicken in yogurt and spices for an hour for more depth of flavor.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, so it often tastes even better the next day. To reheat, I warm it gently on the stovetop or in the microwave, adding a splash of water or cream if the sauce thickens too much.
FAQs
Can I use chicken thighs instead of breasts?
Yes, I often use chicken thighs because they stay juicier and are more forgiving if slightly overcooked.
Is this dish spicy?
It has mild heat from the spices, but I can adjust the chili powder to make it spicier or skip it for a milder version.
Can I freeze butter chicken?
Yes, I let it cool completely, then freeze it in a sealed container for up to 2 months. I thaw it in the fridge and reheat on the stovetop.
What should I serve with butter chicken?
I usually serve it with basmati rice, jasmine rice, or warm naan bread to soak up the sauce.
Can I make this without cream?
Yes, I’ve used full-fat coconut milk or blended cashews with water as a creamy alternative — both work well and still give that rich texture.
Conclusion
Quick & Easy Homemade Butter Chicken is everything I want in a comfort food dish — bold, creamy, and ready in under an hour. It’s simple enough for busy nights but still packed with warm, spiced flavor that feels like a treat. Whether I’m making it for myself or for guests, it always hits the spot.
