09/08/2025
Quick & Easy Homemade Butter Chicken Recipe
★★★★★ 5 from 6 votes
Say hello to your new favorite comfort food—Butter Chicken! This creamy, spiced dish is a rich, velvety masterpiece that's surprisingly easy to make at home. Whether you're cozying up for a family dinner or impressing friends, it's the perfect recipe to serve with warm naan and fluffy rice!
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Prep Time: 5 minutes
Cook Time: 25 minutes
Marinate Time: 15 minutes
Total Time: 45 minutes
Servings: 4 people
Course: Main Course
Cuisine: Indian, American
Ingredients
For the Chicken & Marinade:
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
For the Butter Chicken Sauce:
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)
To Serve:
Naan bread
Steamed rice
Method
Marinate the Chicken: In a medium bowl, combine the chicken chunks, salt, garlic powder, sweet paprika, ½ tsp curry powder, and Greek yogurt. Mix well, ensuring the chicken is evenly coated. Let it marinate for at least 15 minutes while you prepare the other ingredients.
Cook the Chicken: Heat 3 tablespoons of oil in a large skillet over medium-high heat. Add the marinated chicken and cook for about 8-10 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Prepare the Sauce Base: Reduce the heat to medium and add 1 tablespoon of butter to the same skillet. Deglaze the pan by scraping any browned bits from the bottom. Add the minced garlic and diced onion with a pinch of salt. Sauté until the onion is translucent and fragrant.
Build the Sauce: Stir in the tomato sauce and sugar. Let it simmer for 2-3 minutes. Add the cooked chicken back into the skillet and mix well. Pour in the heavy cream and stir until the sauce turns a beautiful orange hue.
Season and Simmer: Add the cayenne pepper (if using), garam masala, ½ tsp curry powder, and black pepper. Stir to combine. Let the sauce simmer on low heat for 10 minutes, allowing the flavors to meld. Taste and add more salt if needed.
Finish with Butter: Turn off the heat. Stir in the remaining 2 tablespoons of cold butter and let it melt completely into the sauce for a silky, glossy finish.
Serve and Enjoy: Garnish with chopped parsley if desired. Serve hot with warm naan bread and steamed rice.