Quick & Easy Homemade Butter Chicken Recipe
On a chilly fall evening, the kitchen filled with warm spice-scented steam as I stirred a pot of rich tomato gravy while the leaves whispered outside—this Quick & Easy Homemade Butter Chicken Recipe brings that cozy feeling to your table.
Introduction
If you love seasonal comfort food and baking for friends, this Quick & Easy Homemade Butter Chicken Recipe is a reader favorite because it’s forgiving, fast, and pairs beautifully with warm naan or a soft pumpkin loaf. For more ideas to round out an autumn dinner, check these easy chicken dinner ideas that are similarly quick and delicious.
Why this recipe works for home bakers
- The sauce is nearly foolproof—perfect for those used to precise baking times.
- It blends pantry spices with fresh ingredients for a layered flavor.
- It reheats well, making leftovers ideal for cozy weekday lunches or a second baking day treat like naan pizza.
Ingredients
Makes 4 servings. Gather:
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 3 tbsp butter
- 1 tbsp neutral oil (vegetable or canola)
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1.5 tsp garam masala
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp turmeric
- 1/2–1 tsp chili powder (adjust for heat)
- 1 can (14 oz) crushed tomatoes
- 3/4 cup heavy cream
- 1 tbsp tomato paste
- 1 tbsp lemon juice
- 1 tsp sugar or honey
- Salt and pepper to taste
- Fresh cilantro for garnish
Step-by-step instructions
- Marinate the chicken (optional but recommended)
- Toss chicken pieces with 1 tsp garam masala, 1/2 tsp salt, and 1 tbsp yogurt (or a splash of lemon). Let rest 20–30 minutes or refrigerate up to 4 hours.
- Brown the chicken
- Heat oil in a large skillet over medium-high. Brown chicken in batches for 2–3 minutes per side; remove and set aside. You don’t need to cook through.
- Build the sauce
- Reduce heat to medium, add butter, then sauté onions until soft and golden (6–8 minutes). Add garlic and ginger for 1 minute.
- Stir in spices: garam masala, cumin, paprika, turmeric, and chili powder. Cook 30 seconds to bloom the flavors.
- Add tomato paste, crushed tomatoes, sugar, and a pinch of salt. Simmer 8–10 minutes until slightly thickened.
- Finish
- Return chicken to the pan, cover and simmer 8–10 minutes until cooked through.
- Stir in cream and lemon juice, warm gently (do not boil). Adjust salt, pepper, and sweetness.
- Garnish with cilantro and serve with rice or bread.
Tips for success
- Use thighs rather than breast: they stay juicy and are more forgiving for beginners.
- Bloom your spices in hot fat (butter/oil) to deepen flavor—this small step makes a big difference.
- If your sauce tastes too acidic, balance with a touch more sugar or cream.
- For a silkier finish, blend the sauce before adding the chicken back in, then stir the shredded chicken into the smooth sauce.
- If you like to bake sides, try warm garlic naan from the oven or a soft skillet flatbread to soak up the sauce—these pair wonderfully with this Quick & Easy Homemade Butter Chicken Recipe. For slow-cooker alternatives, see this garlic butter chicken crockpot idea.
Possible variations
- Gluten-free: This recipe is naturally gluten-free when served with rice or gluten-free flatbreads—verify spice mixes are certified gluten-free.
- Dairy-free: Swap cream with full-fat coconut milk and use dairy-free butter-style spread for the richness.
- Streusel topping (creative twist): For home bakers who love seasonal treats, try a light savory streusel of roasted almond flour, warm spices, and a pinch of salt. Press a thin layer on naan and briefly bake for a crunchy fall-inspired finish—an unexpected but cozy twist to your Quick & Easy Homemade Butter Chicken Recipe.
- Extra vegetables: Add roasted squash or sweet potatoes in autumn to lean into seasonal flavors, or stir in wilted spinach for color.
- Faster weeknight version: Use store-bought tikka masala paste sparingly to cut prep time, but be mindful it may alter salt and spice balance—adjust accordingly and see this orange chicken guide for inspiration on quick flavor shortcuts.
Serving suggestions
- Steamed basmati rice, garlic naan, or warm flatbreads work best.
- For a full seasonal spread, serve with roasted root vegetables or a crisp green salad; here’s a bright seafood-side idea if you want a contrast: simple crab salad recipe.
Storage recommendations
- Refrigerate: Cool completely and store in an airtight container for up to 3 days.
- Freeze: Place in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Gently reheat on the stove over low heat, adding a splash of water or cream to refresh the sauce. Avoid high heat to keep the cream from separating.
- Make-ahead: Prepare the sauce a day ahead and cook the chicken right before serving for a fresh finish—perfect for hosting.
Conclusion
This Quick & Easy Homemade Butter Chicken Recipe is a comforting, accessible dish that feels both celebratory and everyday—perfect for bakers who love to pair savory main dishes with seasonal breads and sweets. For an efficient 20-minute approach, check this helpful Easy 20 Minute Butter Chicken – Gimme Delicious Food, and for a classic recipe comparison and extra tips, see this comprehensive Butter Chicken – RecipeTin Eats.
FAQs
- How long should I marinate chicken for butter chicken?
- Marinating for 20–30 minutes gives good flavor; for deeper taste, marinate up to 4 hours in the fridge. Overnight can intensify flavor but isn’t necessary.
- Can I make this butter chicken dairy-free?
- Yes—use full-fat coconut milk in place of cream and a dairy-free butter substitute to keep the dish creamy without dairy.
- Is butter chicken spicy?
- It’s typically mildly spiced with a warm, aromatic profile. Adjust chili powder to control heat and offer extra chopped chilies at the table for spice lovers.
- Can I use chicken breast instead of thighs?
- You can, but chicken breast cooks faster and can dry out if overcooked. Cut into even pieces and simmer just until done for best results.
Quick & Easy Homemade Butter Chicken Recipe
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
A comforting and accessible dish featuring tender chicken pieces in a rich and flavorful tomato gravy, perfect for pairing with naan or rice.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 3 tbsp butter
- 1 tbsp neutral oil (vegetable or canola)
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1.5 tsp garam masala
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp turmeric
- 1/2–1 tsp chili powder (adjust for heat)
- 1 can (14 oz) crushed tomatoes
- 3/4 cup heavy cream
- 1 tbsp tomato paste
- 1 tbsp lemon juice
- 1 tsp sugar or honey
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Marinate the chicken by tossing with 1 tsp garam masala, 1/2 tsp salt, and 1 tbsp yogurt (or a splash of lemon). Let rest for 20–30 minutes or refrigerate up to 4 hours.
- Heat oil in a large skillet over medium-high. Brown chicken in batches for 2–3 minutes per side; remove and set aside.
- Reduce heat to medium, add butter, then sauté onions until soft and golden (6–8 minutes). Add garlic and ginger for 1 minute.
- Stir in spices: garam masala, cumin, paprika, turmeric, and chili powder. Cook 30 seconds to bloom the flavors.
- Add tomato paste, crushed tomatoes, sugar, and a pinch of salt. Simmer 8–10 minutes until slightly thickened.
- Return chicken to the pan, cover, and simmer 8–10 minutes until cooked through.
- Stir in cream and lemon juice, warm gently (do not boil). Adjust salt, pepper, and sweetness.
- Garnish with cilantro and serve with rice or bread.
Notes
Use chicken thighs for juiciness and a more forgiving cooking experience. For a dairy-free version, use coconut milk instead of cream.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian