Quick & Easy Homemade Butter Chicken Recipe
Why This Butter Chicken Works on a Weeknight
You want big flavor without chaos. I hear you. This version uses clever shortcuts that don’t compromise the taste, so you can get it on the table in about 35 minutes. The sauce turns silky, the chicken stays juicy, and your kitchen smells like heaven. Win-win.
- Time-smart: Quick marinade and a single pan.
- No hunting for rare ingredients: Everyday spices + tomato paste + cream.
- Flexible heat: You control the spice level.
- Leftovers reheat like a dream: Make extra IMO.
Ingredients You Actually Have (or Can Easily Get)
Here’s the streamlined list that keeps it simple without sacrificing flavor.
For the quick marinade
- 1.25 lb (about 600 g) boneless, skinless chicken thighs, cut into bite-size pieces
- 1/2 cup plain yogurt (Greek or regular)
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2–1 tsp Kashmiri chili powder or mild paprika (for color and gentle heat)
- 1 tsp kosher salt
- 2 tsp grated garlic
- 2 tsp grated ginger
For the sauce
- 3 tbsp unsalted butter, divided
- 1 tbsp neutral oil (to prevent burning)
- 1 small onion, finely chopped
- 2 tbsp tomato paste (or 1 cup tomato puree if you prefer saucier)
- 1 tsp garam masala
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika (optional but delish)
- 1 cup heavy cream (or coconut cream for dairy-free)
- 1/2–1 cup water or chicken stock to loosen
- 1 tsp sugar or honey (balances acidity)
- Salt to taste
- Fresh cilantro, chopped, for garnish
- Fresh lemon or lime wedges (optional)
FYI: If you find garam masala too bold, start with less and add more at the end. You’re the boss here.
Quick & Easy Method (Dinner in ~35 Minutes)
- Marinate fast: Toss the chicken with all the marinade ingredients. Let it sit while you prep the sauce—10 to 15 minutes does the trick.
- Sear the chicken: Heat 1 tbsp butter + 1 tbsp oil in a large skillet over medium-high. Sear chicken in batches until browned and mostly cooked (about 3–4 minutes per side). Transfer to a plate. Don’t overcrowd—browning = flavor.
- Start the sauce: In the same pan, add 1 tbsp butter. Add onion and cook until soft and lightly golden, 4–5 minutes. Stir in tomato paste; cook 1–2 minutes until brick red and glossy.
- Spice it: Add garam masala, cumin, and smoked paprika. Toast 30 seconds until fragrant. If it looks dry, splash a little water so nothing burns.
- Make it creamy: Stir in cream, 1/2 cup water/stock, and sugar. Simmer gently 3–4 minutes until slightly thickened. Season with salt.
- Finish: Return chicken (and juices) to the pan. Simmer 4–5 minutes until the chicken turns tender and the sauce hugs it nicely. Add a final 1 tbsp butter for that signature sheen. Adjust thickness with more water/stock if needed.
- Taste and tweak: Add a squeeze of lemon if you want brightness. More garam masala if you crave warm spice. Add more salt if it tastes flat. You got this.
Flavor Upgrades (Zero Stress, Big Payoff)
- Smoky note: A pinch of fenugreek leaves (kasuri methi) at the end = chef’s kiss. If you find it, absolutely use it.
- Tomato nuance: Swap half the tomato paste for tomato puree for a softer, restaurant-style sauce.
- Butter blend: Finish with a mix of butter + a spoon of yogurt for tangy richness.
- Heat control: Add cayenne for more kick or stick to paprika for mild vibes.
Chicken Thighs vs. Breasts
Use thighs for juiciness. They forgive timing and stay tender. If you go with breasts, cut into larger chunks and cook for a minute less to avoid dryness. IMO, thighs win every time.
What to Serve With It
- Naan or roti: Perfect for scooping every last drop. Warm it in a dry pan for a soft, toasty vibe.
- Basmati rice: Fluffy and fragrant. Add a bay leaf and a few cardamom pods if you’re feeling fancy.
- Quick cucumber salad: Cukes + red onion + lemon + pinch of salt. Crunch balances the richness.
Make It a Meal Without Extra Work
Stir in a handful of baby spinach at the end for color and freshness. Or add steamed peas. Minimal effort, maximal “oh hey, veggies.”
Time-Saving Tips You’ll Actually Use
- Marinate in the morning: Toss everything together, refrigerate, and cook at night. More flavor, same effort.
- Pre-chop and portion: Bag your onions and spices on the weekend. Your future self will send you a thank-you note.
- Double the sauce: Freeze half for a future you who doesn’t want to cook. It reheats like a champ.
- Use a splatter screen: It keeps your stove from looking like a tomato crime scene. You’re welcome.
Common Mistakes (And How to Dodge Them)
- Crowding the pan: You’ll steam the chicken instead of browning it. Work in batches for real flavor.
- Skipping the toasting: Toasting spices unlocks aroma. Thirty seconds change everything.
- Boil the cream hard: Gentle simmer only. A rolling boil can split the sauce and make it feel greasy.
- Under-salting: Salt makes the spices sing. Taste, adjust, repeat.
Make-Ahead, Storage, and Reheating
- Fridge: 3–4 days in an airtight container.
- Freezer: Up to 2 months. Cool completely, then freeze. Thaw overnight in the fridge.
- Reheat: Low heat on the stove with a splash of water or cream to loosen. Microwave in short bursts and stir. Easy.
Frequently Asked Questions
Q1. Can I make this without dairy?
Yes! Use coconut yogurt to marinate and coconut cream for the sauce. Swap butter with a neutral oil or vegan butter. It’ll taste slightly different (more tropical), but still rich and comforting.
Q2. Is tomato paste or puree better?
Tomato paste gives quick depth and a thick, clingy sauce—great for speed. Tomato puree tastes brighter and a bit lighter. You can combine both for the best of both worlds. IMO, paste wins when you’re in hurry mode.
Q3. How spicy is this?
Mild to medium, depending on your chili powder. Kashmiri chili gives color with gentle heat. For an extra kick, add cayenne at the end so you can sneak up on the perfect burn.
Q4. Can I use store-bought tikka masala sauce instead?
You can, but you’ll miss the fresh, toasty spice flavor. If you go that route, bloom extra garam masala and a pinch of cumin in butter before adding the jarred sauce. It levels it up fast.
Q5. What if I don’t have garam masala?
Mix equal parts ground cumin, coriander, and a pinch of cinnamon or allspice. Not identical, but it lands in the same cozy neighborhood. Add a smidge of cardamom if you’ve got it.
Q6. Can I make it in an Instant Pot?
Sure. Sauté onions and spices, add marinated chicken and 1/2 cup stock, pressure cook 5 minutes, quick-release, stir in cream and butter, and simmer on sauté to thicken. Fast and still luxe.
Final Bite
This butter chicken skips the drama and delivers the comfort. You marinate, sear, simmer, and eat—no overthinking, no obscure ingredients, just creamy, spiced bliss in a bowl. Serve it with warm naan or fluffy rice, and enjoy the smug satisfaction of making takeout-level dinner at home. FYI: leftovers might taste even better tomorrow. IMO, that’s meal-prep magic.
