I learned this quick butter chicken on a busy weeknight and it instantly became a family favorite. This version uses bite-sized chicken thighs, a short marinade, and a creamy tomato sauce that simmers in under 30 minutes. If you want to compare a slightly different approach to the same classic, take a look at this homemade butter chicken recipe with a tangier tomato base for ideas you can borrow.
Why you’ll love this dish
This butter chicken delivers deep, comforting flavor without a long ingredient list or complicated steps. It’s fast enough for a weeknight, forgiving for home cooks, and uses economical boneless thighs that stay juicy. Kids and adults tend to love the mild, creamy sauce, and the recipe scales easily for meal prep or dinner parties. Make it when you want restaurant-style comfort with minimal hands-on time.
Step-by-step overview
You’ll start by tossing the chicken in a quick yogurt-and-spice marinade. Then brown the pieces briefly to lock in juices. Sauté aromatics, add tomato sauce and cream, and let the sauce marry with the chicken until silky. Finish with butter and garam masala for shine and warm spice. Total active time is about 25 to 35 minutes once the chicken is prepped.
What you’ll need
- 1 ½ pounds skinless boneless chicken thighs, cut into bite-sized chunks
- 1 teaspoon salt (use half when marinating if you prefer)
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- ½ teaspoon curry powder (plus another ½ teaspoon later)
- 1 tablespoon Greek yogurt (plain; makes the chicken tender)
- 3 tablespoons vegetable oil (or neutral oil)
- 3 tablespoons butter, divided
- 6 garlic cloves, minced
- 1 medium onion, diced
- 1 15-ounce can tomato sauce
- 1 teaspoon sugar (balances acidity)
- 1 teaspoon salt, adjusted to taste
- ½ teaspoon black pepper
- 2 cups heavy cream (substitute: 1 can coconut milk for dairy-free)
- ½ teaspoon cayenne pepper, optional for heat
- 1 teaspoon garam masala
- ½ teaspoon curry powder (added to the sauce)
- ¼ cup freshly chopped parsley, optional for garnish
- Naan bread, for serving
- Steamed rice, for serving
Ingredient notes: Greek yogurt tenderizes; if you prefer white meat, use chicken breast but reduce cooking time to avoid drying. For a lighter sauce, use half-and-half and simmer a little longer to thicken.
Step-by-step instructions
- Marinate the Chicken: In a bowl, combine chicken, 1 teaspoon salt, garlic powder, sweet paprika, ½ teaspoon curry powder, and Greek yogurt. Mix until coated. Let rest 10 to 15 minutes if you have time.
- Cook the Chicken: Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add chicken pieces in a single layer and brown for 2 to 3 minutes per side. You are not cooking through, just sealing in juices. Remove chicken to a plate.
- Prepare the Sauce Base: Reduce heat to medium. Add the remaining tablespoon of oil and 1 tablespoon butter to the skillet. Sauté the diced onion until soft and translucent, about 5 minutes. Add minced garlic and cook 30 seconds until fragrant.
- Build the Sauce: Pour in the tomato sauce. Stir in sugar, 1 teaspoon salt, and black pepper. Add the remaining ½ teaspoon curry powder. Bring to a gentle simmer.
- Season and Simmer: Return the browned chicken to the skillet. Pour the heavy cream over everything and stir gently to combine. Add cayenne if using for heat. Let the sauce simmer on low for 8 to 12 minutes until the chicken is cooked through and the sauce is slightly reduced.
- Finish with Butter: Turn off the heat. Stir in the remaining 2 tablespoons butter and the garam masala for a glossy finish and rounded spice. Taste and adjust salt or cayenne. Sprinkle parsley if desired.
- Serve and Enjoy: Spoon butter chicken over steamed rice or serve with warm naan and extra sauce on the side.
Best ways to enjoy it
Serve this butter chicken over fluffy basmati or plain steamed rice for a classic combo. Warm naan is perfect for scooping up the sauce. For a lighter plate, pair with a simple cucumber and tomato salad dressed with lemon and olive oil. Roasted cauliflower or sautéed green beans make easy vegetable sides. For a special night, set out extra chopped cilantro, sliced green chilies, and yogurt on the table for guests to customize their bowls. For another take that pairs well with naan, try this alternative homemade butter chicken recipe with subtle spice adjustments.
Storage and reheating tips
Cool leftovers within two hours and refrigerate in an airtight container for up to 3 days. To reheat, warm gently on the stovetop over low heat until steaming, stirring so the cream does not split. If the sauce is too thick after refrigeration, add a splash of water or stock while reheating. You can freeze cooked butter chicken for up to 3 months in a freezer-safe container; thaw overnight in the refrigerator before reheating. Always reheat to 165°F (74°C) before serving for safety.
Helpful cooking tips
- Use thighs for juicier results; they tolerate higher heat and longer simmering.
- Sear the chicken in batches to avoid crowding; crowded meat steams instead of browns.
- Don’t skip the final butter and garam masala. They add shine and rounded flavor.
- If your sauce tastes acidic, a pinch of sugar smooths it out.
- For a silkier texture, blend the sauce before adding chicken back in, then return the chicken to warm through.
- To save time, chop the onion and garlic while the chicken marinates.
Creative twists
- Dairy-free: swap heavy cream for full-fat coconut milk and use vegan butter.
- Smoky version: char canned tomatoes under broiler before blending for a smoky undertone.
- Protein swaps: use firm tofu or chickpeas for a vegetarian option; adjust cooking so tofu is crisped first.
- Green butter chicken: stir in cooked spinach or kale for color and nutrients.
- Low-fat: substitute half-and-half and simmer a bit longer to reduce, or use yogurt stirred in off heat for tang.
Common questions
How long does this take from start to finish?
Active cooking is about 25 to 35 minutes once the chicken is cut. Add 10 to 15 minutes if you let the chicken marinate. Hands-on time is low, making it ideal for weeknights.
Can I use chicken breast instead of thighs?
Yes, but chicken breast cooks faster and can dry out. Cut breast into slightly larger pieces and reduce simmer time. Sear briefly and finish simmering just until cooked through.
Can I make this dairy-free or lighter?
For dairy-free, use full-fat coconut milk and a plant-based butter substitute. For a lighter version, use half-and-half or reduce cream and simmer longer to thicken. Note that flavor and texture will differ slightly.
Is it safe to reheat more than once?
Avoid reheating multiple times. Store leftovers in small portions and reheat only the amount you plan to eat. Reheat until hot throughout, and discard any food left out at room temperature for more than two hours.
PrintQuick Butter Chicken
This quick butter chicken made with boneless chicken thighs delivers deep, comforting flavor in under 30 minutes, perfect for weeknights.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing
- Cuisine: Indian
- Diet: Dairy-free option available
Ingredients
- 1 ½ pounds skinless boneless chicken thighs, cut into bite-sized chunks
- 1 teaspoon salt (use half when marinating if you prefer)
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- ½ teaspoon curry powder (plus another ½ teaspoon later)
- 1 tablespoon Greek yogurt (plain)
- 3 tablespoons vegetable oil (or neutral oil)
- 3 tablespoons butter, divided
- 6 garlic cloves, minced
- 1 medium onion, diced
- 1 15-ounce can tomato sauce
- 1 teaspoon sugar
- 1 teaspoon salt, adjusted to taste
- ½ teaspoon black pepper
- 2 cups heavy cream (substitute: 1 can coconut milk for dairy-free)
- ½ teaspoon cayenne pepper, optional for heat
- 1 teaspoon garam masala
- ½ teaspoon curry powder (added to the sauce)
- ¼ cup freshly chopped parsley, optional for garnish
- Naan bread, for serving
- Steamed rice, for serving
Instructions
- Marinate the Chicken: In a bowl, combine chicken, 1 teaspoon salt, garlic powder, sweet paprika, ½ teaspoon curry powder, and Greek yogurt. Mix until coated. Let rest 10 to 15 minutes if you have time.
- Cook the Chicken: Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add chicken pieces in a single layer and brown for 2 to 3 minutes per side. You are not cooking through, just sealing in juices. Remove chicken to a plate.
- Prepare the Sauce Base: Reduce heat to medium. Add the remaining tablespoon of oil and 1 tablespoon butter to the skillet. Sauté the diced onion until soft and translucent, about 5 minutes. Add minced garlic and cook 30 seconds until fragrant.
- Build the Sauce: Pour in the tomato sauce. Stir in sugar, 1 teaspoon salt, and black pepper. Add the remaining ½ teaspoon curry powder. Bring to a gentle simmer.
- Season and Simmer: Return the browned chicken to the skillet. Pour the heavy cream over everything and stir gently to combine. Add cayenne if using for heat. Let the sauce simmer on low for 8 to 12 minutes until the chicken is cooked through and the sauce is slightly reduced.
- Finish with Butter: Turn off the heat. Stir in the remaining 2 tablespoons butter and the garam masala for a glossy finish and rounded spice. Taste and adjust salt or cayenne. Sprinkle parsley if desired.
- Serve and Enjoy: Spoon butter chicken over steamed rice or serve with warm naan and extra sauce on the side.
Notes
Serve over fluffy basmati rice or with naan to soak up the sauce. A cucumber salad pairs well for a refreshing side.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg
