Easy Homemade Butter Chicken delivers restaurant-quality flavor in 40 minutes. This creamy, aromatic dish uses simple ingredients for guaranteed success.
Hi, I’m Linda, and welcome to Tasty at Home—a cozy corner where bold flavors meet everyday kitchens. Last winter, I ordered butter chicken from three different restaurants in one week, trying to crack the code.
Each version cost me twenty bucks and left me wondering: why can’t I just make this at home? Well… after burning my first batch of chicken and creating what I lovingly call “tomato soup with regrets,” I finally nailed it. This easy homemade butter chicken is creamy, aromatic, and shockingly simple.
You don’t need a tandoor oven or a culinary degree. Just 40 minutes and ingredients from your regular grocery store. Whether you’re a weeknight warrior or a weekend cook looking to impress, this one’s for you. Let’s turn up the flavor and turn down the fuss.
Table of Contents
Why This Butter Chicken Recipe Works
This quick and easy butter chicken skips the complicated steps without sacrificing taste. Instead of grilling chicken separately, we’re cooking everything in one skillet. The marinade uses Greek yogurt to tenderize the meat while building flavor from the inside out.
The sauce balances tangy tomato with rich cream, creating that signature orange color you see in restaurants. We’re using everyday spices—no hunting through specialty stores. Garam masala and curry powder do the heavy lifting, while a touch of cayenne adds optional heat.
Expert Insight: Julia Child always said cooking is about building layers of flavor. This recipe follows that principle. We brown the chicken first, then use those pan drippings to create a sauce base packed with caramelized goodness. It’s technique meets simplicity.
Ingredient Quality Indicators
Choose chicken thighs over breasts—they stay juicier and absorb the marinade better. Look for thighs that are pinkish-red without gray spots. Fresh garlic cloves beat pre-minced jars every time. You’ll smell the difference when they hit the hot butter.
For tomato sauce, grab a plain 15-ounce can without added herbs. Check the label for minimal ingredients: tomatoes, salt, maybe citric acid. That’s it. Heavy cream should have at least 36% fat content. This isn’t the time for half-and-half—the richness matters.
Ingredients for Easy Homemade Butter Chicken
| Ingredient | US Measurement | Metric | Notes |
|---|---|---|---|
| For Chicken & Marinade | |||
| Chicken thighs (boneless, skinless) | 1½ pounds | 680g | Cut into 1-inch chunks |
| Salt | 1 teaspoon | 5g | |
| Garlic powder | 1 teaspoon | 3g | |
| Sweet paprika | 1 teaspoon | 3g | Not smoked |
| Curry powder | ½ teaspoon | 1.5g | |
| Greek yogurt | 1 tablespoon | 15g | Full-fat preferred |
| For Butter Chicken Sauce | |||
| Vegetable oil | 3 tablespoons | 45ml | |
| Butter (divided) | 3 tablespoons | 42g | Use cold butter for finishing |
| Garlic cloves (minced) | 6 | 18g | About 2 tablespoons minced |
| Onion (diced) | 1 medium | 150g | Yellow or white |
| Tomato sauce | 15 ounces | 425g | Plain, no herbs |
| Sugar | 1 teaspoon | 4g | Balances acidity |
| Salt | 1 teaspoon | 5g | Adjust to taste |
| Black pepper | ½ teaspoon | 1.5g | Freshly ground |
| Heavy cream | 2 cups | 480ml | 36% fat minimum |
| Cayenne pepper | ½ teaspoon | 1g | Optional for heat |
| Garam masala | 1 teaspoon | 3g | Essential spice blend |
| Curry powder | ½ teaspoon | 1.5g | Second addition |
| Fresh parsley | ¼ cup | 15g | Optional garnish |
Shopping Tips for US Grocery Stores
Most supermarkets stock garam masala in the spice aisle near curry powder. If you’re in a smaller store, check the international foods section. Target, Walmart, and Kroger all carry it. McCormick and Simply Organic make reliable versions.
For naan bread, look in the bakery section or near the deli. Stonefire makes excellent store-bought naan that heats beautifully. Keep extra in your freezer—it’s perfect for last-minute dinners.
Bold Add-Ins and Substitutions
Protein Swaps: Boneless chicken breasts work, but reduce cooking time by 2 minutes. Firm tofu (pressed and cubed) creates a vegetarian version. Shrimp needs just 4-5 minutes of cooking.
Dairy Alternatives: Coconut cream replaces heavy cream for dairy-free needs. Use full-fat versions for proper texture. Coconut yogurt can substitute Greek yogurt in the marinade.
Heat Level: Skip cayenne for mild versions. Add 1-2 minced green chilies with the onions for authentic heat. Kashmiri chili powder gives color without intense spice.
International Readers: If you can’t find garam masala, mix equal parts cumin, coriander, and cardamom with a pinch of cinnamon and cloves. It won’t be identical but captures the warm, complex flavor profile.
Essential Equipment
You need one large skillet—preferably 12 inches with high sides. Cast iron works beautifully if you have it. Otherwise, stainless steel or non-stick both deliver great results. A wooden spoon prevents scratching and helps scrape up those flavorful brown bits.
Chef’s knife and cutting board: Essential for prepping chicken, onions, and garlic. A sharp knife makes cutting raw chicken safer and faster.
Medium mixing bowl: For marinating the chicken. Glass or stainless steel works best.
Measuring cups and spoons: Accuracy matters with spices. Too much garam masala overwhelms; too little leaves the dish flat.
DIY Alternative: No large skillet? Use a Dutch oven or wide saucepan. The key is enough surface area to brown the chicken without crowding.
How to Cook this Easy Homemade Butter Chicken
Marinate the Chicken for Maximum Flavor
Combine chicken chunks with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt in your mixing bowl. Use your hands—it’s the best tool for even coating. The yogurt’s acidity starts breaking down proteins immediately, creating tender meat.
Let this sit for 15 minutes minimum while you prep other ingredients. Longer is better—up to 2 hours in the fridge develops deeper flavor. The chicken should look evenly coated with a pale orange tint from the paprika.
Pro Tip: Pat the chicken dry before adding marinade if it seems wet. Excess moisture creates steam instead of the golden crust we’re after.
Achieve Perfect Golden Chicken
Heat vegetable oil in your large skillet over medium-high heat. Wait until it shimmers—about 2 minutes. Add marinated chicken in a single layer. Don’t overcrowd the pan or the chicken will steam rather than brown.
Cook for 8-10 minutes, stirring every 2-3 minutes. You want golden-brown edges with some darker caramelized spots. The chicken should reach 165°F internally. Remove chicken to a plate but leave the oil and those delicious browned bits in the pan.
Common Mistake I Made: I used to crank the heat too high, burning the spices while leaving the chicken undercooked inside. Medium-high gives you control. If things start smoking, reduce heat immediately.
Build a Flavorful Sauce Base
Reduce heat to medium and add 1 tablespoon of butter to the same skillet. It’ll sizzle and foam—that’s perfect. Scrape the pan bottom with your wooden spoon, loosening all those caramelized bits. This technique (called deglazing) adds incredible depth to your sauce.
Add minced garlic and diced onion with a pinch of salt. The salt helps onions release moisture and soften faster. Sauté for 4-5 minutes until onions turn translucent and garlic smells fragrant. You know what? This is where your kitchen starts smelling like a restaurant.
Thomas Keller’s Wisdom: Low and slow beats fast and burnt every time. Let those aromatics develop properly. Rush this step and you’ll taste the difference.
Create the Signature Creamy Sauce
Stir in tomato sauce and sugar. The sugar isn’t for sweetness—it balances the tomatoes’ natural acidity. Let this simmer for 2-3 minutes, allowing flavors to marry. The sauce will darken slightly and smell richer.
Return your golden chicken to the skillet, stirring to coat every piece. Now pour in the heavy cream slowly, stirring constantly. Watch the sauce transform from deep red to that gorgeous orange color. This visual cue tells you the cream has fully incorporated.
The sauce should coat the back of your spoon when done. If it seems thin, simmer for 2 more minutes. Too thick? Add a splash of water or chicken broth.
Season and Finish Like a Pro
Add cayenne pepper (if using), garam masala, curry powder, and black pepper. Reduce heat to low and let everything simmer for 10 minutes. This gentle cooking time allows spices to bloom fully, releasing essential oils that create complex flavor.
Taste and adjust salt now. Everyone’s preferences differ, and tomato sauce brands vary in sodium content. Start with an extra ½ teaspoon, then add more if needed.
Stir in the remaining 2 tablespoons of cold butter right before serving. Let it melt slowly into the sauce without stirring vigorously. This creates what chefs call “mounting with butter”—a technique that gives the sauce incredible silkiness and shine.
Oops! I forgot the butter once and served the dish immediately. It was good but lacked that restaurant-quality richness. Those final tablespoons truly matter.
Serve Your Restaurant-Quality Creation
Sprinkle fresh parsley over the finished dish if you’re using it. The green adds visual pop and a subtle fresh note against the rich sauce. Serve immediately while the butter chicken is hot and aromatic.
Pair with warm naan bread for scooping and steamed basmati rice to soak up extra sauce. This combination mimics what you’d get at an Indian restaurant. For a complete meal, add a simple cucumber salad or try this caramel apple cheesecake dip for dessert.
Expert Tips for Restaurant Results
Temperature Control Matters: Keep the heat at medium during sauce building. High heat can cause cream to separate or curdle. Low and steady wins this race.
Double the Sauce: This recipe makes generous sauce, but if you’re sauce lovers like my family, increase cream to 3 cups and add an extra tablespoon of tomato sauce. The chicken-to-sauce ratio becomes even more luxurious.
Fresh vs. Dried Spices: Garam masala loses potency after 6 months. Smell your jar—it should be intensely aromatic. Weak-smelling spices mean weak-tasting food. Replace them seasonally for best results.
Make It Ahead: This easy butter chicken dish actually tastes better the next day as flavors meld overnight. Store in an airtight container and refrigerate. Reheat gently on the stovetop, adding a splash of cream if the sauce has thickened too much.
Creative Variations to Try
Smoky Butter Chicken: Add 1 teaspoon of smoked paprika and ½ teaspoon of cumin to the marinade. This creates a deeper, more complex flavor profile reminiscent of tandoor cooking.
Coconut Butter Chicken: Replace 1 cup of heavy cream with coconut milk. Use curry leaves if available—they add an authentic South Asian note. This variation works beautifully for Thanksgiving when you want something unexpected yet comforting.
Butter Paneer: Swap chicken for 1½ pounds of paneer cheese cubes. Skip the marinade and sauté paneer until golden before adding to the sauce. Perfect for vegetarian guests.
Slow Cooker Version: Brown chicken and sauté aromatics as directed. Transfer everything except the final butter and cream to a slow cooker. Cook on low for 4 hours. Add cream and butter in the final 30 minutes.
Holiday Twist: Serve this during Christmas or New Year’s gatherings alongside garlic butter bread rolls for an international feast. The warm spices complement winter celebrations perfectly.
Storage and Make-Ahead Strategy
| Storage Method | Duration | Instructions |
|---|---|---|
| Refrigerator | 3-4 days | Store in airtight container; reheat gently on stovetop |
| Freezer | 3 months | Cool completely before freezing; thaw overnight in fridge |
| Meal Prep | 5 days | Cook chicken and sauce separately; combine when reheating |
Freezing Tips: Portion into individual servings before freezing. This allows you to thaw exactly what you need. The sauce may separate slightly when frozen—just stir vigorously while reheating to re-emulsify.
Make-Ahead Strategy: Marinate chicken up to 24 hours ahead. Prepare the sauce base (through the tomato sauce step) and refrigerate. When ready to serve, reheat sauce, cook chicken, then combine with cream and final seasonings. Total active time: 15 minutes.
Perfect Pairings and Serving Ideas
This easy butter chicken simple approach pairs naturally with basmati rice. The long grains don’t clump and have a subtle nutty flavor. Cook rice while the sauce simmers—everything finishes together.
Naan bread is non-negotiable for authentic experience. Brush warm naan with garlic butter for extra indulgence. Try these fluffy air fryer churro bites afterward for a sweet contrast.
Beverage Pairings: A crisp lager beer cuts through the richness beautifully. For wine lovers, try an off-dry Riesling or Gewürztraminer. These slightly sweet whites complement the warm spices without fighting them. Non-alcoholic? Mango lassi or sweetened iced tea work wonderfully.
Complete Meal Suggestion: Start with samosas or pakoras (find frozen versions at Trader Joe’s). Serve the butter chicken with rice, naan, and a simple tomato-cucumber salad. End with creamy garlic parmesan chicken pasta the next night using leftover sauce—it’s fantastic over pasta too.
Easy Homemade Butter Chicken FAQs
Can I use chicken breast instead of thighs for butter chicken?
Yes, boneless chicken breasts work for butter chicken, though they cook faster and can dry out more easily. Reduce cooking time to 6-7 minutes and check internal temperature reaches 165°F. Thighs remain juicier due to higher fat content.
How do I make butter chicken less spicy for kids?
Omit the cayenne pepper entirely and reduce curry powder to ¼ teaspoon for milder butter chicken. The garam masala provides warmth without heat. You can also increase sugar to 2 teaspoons to balance any remaining spice.
Why did my butter chicken sauce separate?
Cream separation happens when sauce gets too hot or if cream is added to boiling liquid. Always reduce heat to medium-low before adding cream, and stir constantly while pouring. Using heavy cream (not half-and-half) prevents curdling.
Can I freeze butter chicken for meal prep?
Absolutely—butter chicken freezes beautifully for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat gently on the stovetop, stirring occasionally.
Your Kitchen Victory Awaits
Man, oh man, the first time you nail this recipe, you’ll wonder why you ever paid restaurant prices. That moment when your kitchen fills with the aroma of garam masala and butter—it’s pure magic. This easy homemade butter chicken proves that restaurant-quality food doesn’t require complicated techniques or exotic ingredients.
Remember that winter when I was ordering takeout three times a week? This recipe saved me hundreds of dollars and taught me that great cooking starts with confidence. You’ve got this. The steps are straightforward, the ingredients are accessible, and the results are absolutely guaranteed to impress.
Serve this alongside 5-ingredient sweet potato casserole for a fusion feast your family won’t forget. Pour yourself a glass of wine, put on some good music, and enjoy the process. After all, cooking is about more than feeding people—it’s about creating moments worth savoring.
Tag me on social media when you make it. I want to see your creamy, golden creation. Did you add extra heat? Swap in coconut milk? Let me know what worked in your kitchen.
Tasty at Home – Where bold flavors meet everyday kitchens.
Easy Homemade Butter Chicken
Equipment
- Large skillet
- wooden spoon
- Chef’s knife
- Cutting board
- Mixing bowl
- Measuring cups and spoons
Ingredients
For Chicken & Marinade
- 1½ lb Chicken thighs (boneless, skinless) cut into 1-inch chunks
- 1 tsp Salt
- 1 tsp Garlic powder
- 1 tsp Sweet paprika not smoked
- ½ tsp Curry powder
- 1 tbsp Greek yogurt full-fat preferred
For Butter Chicken Sauce
- 3 tbsp Vegetable oil
- 3 tbsp Butter divided; use cold butter for finishing
- 6 cloves Garlic minced (about 2 tablespoons)
- 1 medium Onion diced (yellow or white)
- 15 oz Tomato sauce plain, no herbs
- 1 tsp Sugar balances acidity
- 1 tsp Salt adjust to taste
- ½ tsp Black pepper freshly ground
- 2 cups Heavy cream 36% fat minimum
- ½ tsp Cayenne pepper optional for heat
- 1 tsp Garam masala essential spice blend
- ½ tsp Curry powder second addition
- ¼ cup Fresh parsley optional garnish
Instructions
- Combine chicken chunks with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix well and let marinate for at least 15 minutes or up to 2 hours in the refrigerator.
- Heat vegetable oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer and cook for 8–10 minutes until golden brown and cooked through. Remove the chicken and set aside.
- Lower heat to medium. Add 1 tablespoon of butter to the same skillet, scraping up brown bits. Add minced garlic and onion with a pinch of salt. Cook 4–5 minutes until soft and fragrant.
- Stir in tomato sauce and sugar. Simmer 2–3 minutes. Return chicken to the pan and pour in heavy cream. Stir until the sauce turns orange and thickens slightly.
- Add cayenne pepper, garam masala, curry powder, and black pepper. Reduce heat to low and simmer for 10 minutes, stirring occasionally.
- Stir in remaining butter to finish the sauce. Garnish with fresh parsley. Serve hot with naan bread or basmati rice.