Print

Quick & Easy Homemade Butter Chicken

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Quick & easy homemade butter chicken is a creamy, comforting chicken curry that comes together in under 30 minutes. Tender chicken pieces simmer in a buttery tomato sauce spiced with warm Indian spices and finished with cream (or coconut milk) for a silky, rich result — perfect for a flavorful weeknight dinner without the takeout price or effort.

Ingredients

  • 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 2 tbsp plain yogurt or Greek yogurt (optional, for quick marinade)
  • 1 tsp minced garlic
  • 1 tsp grated fresh ginger
  • 1 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp paprika
  • Salt and pepper, to taste
  • 2 tbsp oil or butter (for cooking chicken)
  • 3 tbsp butter (for sauce)
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp grated ginger (or fresh)
  • 1 ¾ cups tomato puree or crushed tomatoes
  • ¾ cup heavy cream or coconut milk
  • 1 tsp ground turmeric
  • ½ tsp ground cumin (additional, for sauce)
  • ½ tsp paprika (additional, for sauce)
  • 1–2 tsp sugar or honey (to balance acidity)
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. Optionally marinate the chicken: combine chicken with yogurt (if using), garlic, ginger, garam masala, cumin, paprika, salt, and pepper. Let stand 15 minutes if time allows.
  2. Heat oil or butter in a large skillet over medium‑high heat. Add chicken pieces and sear until golden-brown and cooked through. Remove chicken and set aside.
  3. In the same pan, melt butter for the sauce. Add chopped onion and sauté until soft. Add garlic and ginger and cook until fragrant.
  4. Stir in spices: garam masala, cumin, turmeric, paprika. Mix well, then pour in tomato puree or crushed tomatoes. Simmer for a few minutes to deepen flavor.
  5. Add heavy cream (or coconut milk) and a little sugar or honey. Stir, then taste and adjust salt/pepper or sweetness as needed. Let sauce gently simmer to thicken slightly.
  6. Return the cooked chicken to the pan. Stir to coat with sauce and simmer 2–3 minutes more until heated through and sauce is creamy.
  7. Garnish with fresh cilantro and serve hot with rice, naan, or roti.

Notes

  • Swap heavy cream with coconut milk for a dairy‑free version.
  • Adjust spice levels — add cayenne or chili powder if you like heat.
  • Try substituting chicken with tofu or chickpeas for a vegetarian twist.
  • Make it even quicker by using pre-cooked chicken or leftover roast chicken.
  • Leftovers store well in an airtight container in the fridge for up to 4 days. Reheat gently on the stove with a splash of cream or broth to refresh the sauce.
  • For freezing: cool completely, freeze for up to 2 months, thaw overnight, and reheat gently.

Nutrition

Find it online: https://recipesbyliza.com/quick-easy-homemade-butter-chicken/