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Easy Butter Chicken Recipe – Creamy Family Comfort Food

Quick & Easy Homemade Butter Chicken

This Quick & Easy Butter Chicken is rich, creamy, and packed with warm spices—perfect for a cozy homemade Indian-inspired meal. Made with simple pantry ingredients and tender chicken thighs, it comes together fast without sacrificing flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Dish
Cuisine: Indian-Inspired
Calories: 560
Ingredients Method Notes

Ingredients
  

  • 1 ½ pounds boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon sweet paprika
  • ½ teaspoon curry powder (for marinade)
  • 1 tablespoon Greek yogurt
  • 3 tablespoons vegetable oil
  • 3 tablespoons butter, divided
  • 6 cloves garlic, minced
  • 1 medium onion, diced
  • 15 ounces tomato sauce
  • 1 teaspoon sugar
  • 1 teaspoon salt, or to taste
  • ½ teaspoon black pepper
  • 2 cups heavy cream
  • ½ teaspoon cayenne pepper (optional)
  • 1 teaspoon garam masala
  • ½ teaspoon curry powder (for sauce)
  • ¼ cup fresh parsley, chopped (optional garnish)

Method
 

  1. In a bowl, combine chicken, salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix until well coated and marinate for at least 15 minutes.
  2. Heat vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 8–10 minutes, stirring occasionally, until golden and cooked through. Remove chicken and set aside.
  3. Reduce heat to medium and add 1 tablespoon butter to the skillet. Deglaze the pan, then add garlic and onion with a pinch of salt. Sauté until soft and fragrant.
  4. Stir in tomato sauce and sugar. Simmer for 2–3 minutes, then return chicken to the skillet. Pour in heavy cream and stir until smooth and orange in color.
  5. Add cayenne (if using), garam masala, curry powder, black pepper, and additional salt to taste. Simmer gently for 10 minutes.
  6. Stir in remaining 2 tablespoons cold butter until melted and silky. Garnish with parsley if desired.
  7. Serve hot with naan bread and steamed rice.

Notes

For extra depth, substitute half the cream with coconut milk or add a splash of chicken broth to thin the sauce. Leftovers taste even better the next day.