Craving the rich, creamy, and velvety delight of authentic butter chicken but think it’s too complicated to make at home? Think again. This recipe unlocks the secret to making restaurant-quality butter chicken in your own kitchen, and it’s surprisingly quick and easy. Tender, marinated chicken is simmered in a luxuriously smooth and aromatic tomato-cream sauce, creating a comforting dish that is bursting with flavor. Perfect for a cozy family dinner or for impressing guests, this homemade butter chicken will become your new go-to recipe.
Why You’ll Love This Easy Butter Chicken Recipe
This recipe delivers maximum flavor with minimal fuss. Here’s why it’s a winner:
- Incredibly Flavorful: A simple marinade and a layered sauce create the deep, aromatic, and slightly sweet flavor profile that makes butter chicken so beloved.
- Quick & Weeknight-Friendly: From start to finish, you can have this amazing meal on the table in under an hour.
- Luxuriously Creamy Sauce: The combination of tomato sauce, heavy cream, and a final swirl of cold butter creates a silky, velvety sauce that’s simply irresistible.
- Authentic Taste, Simplified: This recipe streamlines the traditional process without sacrificing the authentic, rich taste you crave.
Your Ingredient Checklist
This recipe is broken down into two parts: the chicken marinade and the signature creamy sauce.
For the Chicken Marinade:
- Chicken: 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces.
- Yogurt: 1/2 cup plain Greek yogurt.
- Spices: 1 tsp turmeric, 1 tsp garam masala, 1 tsp ground cumin, and 1/2 tsp salt.
- Garlic & Ginger: 1 tbsp minced garlic and 1 tbsp grated fresh ginger.
For the Creamy Butter Sauce:
- Butter & Oil: 2 tbsp unsalted butter and 1 tbsp vegetable oil.
- Aromatics: 1 large onion, finely chopped, and 1 tbsp minced garlic.
- Tomato Base: 1 (15 oz) can of tomato sauce.
- Spices: 1 tsp garam masala, 1 tsp chili powder (or paprika for less heat), and 1 tsp sugar.
- Cream: 1 cup heavy cream.
- The Finishing Touch: 2 tbsp cold unsalted butter, cut into small pieces.
- For Serving: Fresh cilantro, fluffy basmati rice, and warm naan bread.
Step-by-Step Guide to Homemade Butter Chicken
Follow these simple steps for a truly delicious result.
Part 1: Marinate the Chicken
- Combine Marinade Ingredients: In a medium bowl, combine the Greek yogurt, turmeric, garam masala, cumin, salt, minced garlic, and grated ginger.
- Marinate the Chicken: Add the bite-sized chicken pieces to the bowl and stir until every piece is thoroughly coated in the yogurt marinade.
- Let it Rest: Cover the bowl and let the chicken marinate for at least 15 minutes at room temperature. For even more flavor, you can marinate it in the refrigerator for a few hours.
Part 2: Cook the Chicken
- Heat Pan: In a large skillet or Dutch oven, heat the 1 tablespoon of vegetable oil over medium-high heat.
- Sear the Chicken: Add the marinated chicken to the hot pan in a single layer (work in batches if necessary to avoid overcrowding). Cook for 3-4 minutes per side, until the chicken is golden brown and cooked through.
- Set Aside: Remove the cooked chicken from the skillet and set it aside on a plate.
Part 3: Create the Velvety Sauce
- Sauté Aromatics: In the same skillet, melt 2 tablespoons of butter. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the 1 tablespoon of minced garlic and cook for another minute until fragrant.
- Build the Sauce: Pour in the can of tomato sauce. Stir in the garam masala, chili powder, and sugar. Bring the sauce to a simmer.
- Combine and Simmer: Return the cooked chicken to the skillet with the sauce. Reduce the heat to low, pour in the heavy cream, and stir to combine. Let the mixture simmer gently for 10-15 minutes to allow the flavors to meld together.
- The Silky Finish: Turn off the heat. Add the 2 tablespoons of cold, cubed butter to the pan and stir gently until it has melted completely into the sauce. This final step is the secret to a rich, velvety finish.
- Serve: Garnish with fresh cilantro and serve hot with basmati rice and warm naan bread for dipping.
Tips for the Best Butter Chicken
- Don’t Crowd the Pan: When searing the chicken, cooking it in batches ensures it gets a nice golden-brown crust instead of just steaming.
- The Cold Butter Trick: Adding the cold butter at the very end, off the heat, helps to emulsify the sauce, making it extra creamy, glossy, and rich. Don’t skip this step!
- Chicken Thighs for Flavor: While chicken breast works well, using boneless, skinless chicken thighs will result in more tender and flavorful meat.
- Storage: Leftover butter chicken tastes even better the next day! Store it in an airtight container in the refrigerator for up to 4 days.
Quick & Easy Homemade Butter Chicken
This easy butter chicken recipe delivers rich, creamy restaurant-style flavor in under an hour. Marinated chicken is simmered in a velvety tomato-cream sauce, perfect with rice and naan.
Ingredients
For the Chicken Marinade
- 1.5 pounds boneless, skinless chicken thighs or breasts cut into bite-sized pieces
- 0.5 cup plain Greek yogurt
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 0.5 teaspoon salt
- 1 tablespoon garlic minced
- 1 tablespoon fresh ginger grated
For the Creamy Butter Sauce
- 2 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 1 large onion finely chopped
- 1 tablespoon garlic minced
- 15 oz tomato sauce 1 can
- 1 teaspoon garam masala
- 1 teaspoon chili powder or paprika use paprika for milder version
- 1 teaspoon sugar
- 1 cup heavy cream
- 2 tablespoons cold unsalted butter cut into small cubes
For Serving
- to taste fresh cilantro chopped, for garnish
- to serve basmati rice and naan bread
Instructions
- In a bowl, combine yogurt, turmeric, garam masala, cumin, salt, garlic, and ginger. Add chicken and coat well. Let marinate for 15 minutes (or up to several hours in the fridge).
- Heat vegetable oil in a large skillet over medium-high heat. Add marinated chicken in batches and sear 3-4 minutes per side until golden and cooked through. Remove and set aside.
- In the same pan, melt 2 tablespoons butter. Add chopped onion and sauté for 5-7 minutes until soft. Add garlic and cook for 1 minute until fragrant.
- Stir in tomato sauce, garam masala, chili powder (or paprika), and sugar. Bring to a simmer.
- Return the chicken to the skillet. Pour in heavy cream, stir, and let simmer gently for 10-15 minutes.
- Turn off the heat. Add the cold cubed butter and stir until melted and fully incorporated.
- Garnish with chopped cilantro. Serve hot with basmati rice and warm naan.
Notes
Use chicken thighs for juicier, more flavorful results. Leftovers keep well and taste even better the next day.