There’s something incredibly comforting about a pot of butter chicken simmering on the stove. I remember the first time I made this quick and easy homemade butter chicken recipe—it filled my kitchen with aromatic spices and made my family run in from all corners of the house, eager to taste the warm, creamy goodness. This dish is a staple in Indian cuisine, but you don’t need to be a chef to whip it up at home. Perfect for busy weeknights or cozy weekends, it’s a lovely way to enjoy a hearty meal without all the fuss.

Why you’ll love this dish

You might be wondering why you should make this particular butter chicken at home rather than opting for takeout. Well, let me tell you! First off, this homemade version is incredibly quick, allowing you to have dinner on the table in under an hour. It’s budget-friendly too—most ingredients are readily available in your pantry, and you can customize it to suit your taste buds. Whether you’re feeding picky eaters or hosting a casual dinner party, this dish is a surefire hit.

"This butter chicken recipe has become a regular in our household. It’s quick, easy, and tastes so authentic! My kids love it and I love that I can make it all from scratch." – Happy Home Cook

The cooking process explained

Making this butter chicken is a breeze, and you’ll appreciate how straightforward the process is. We’ll start with marinating the chicken, then move on to cooking it, preparing a rich sauce, and finally bringing everything together. Get your appetite ready; deliciousness awaits!

What you’ll need

Gather these items for your butter chicken masterpiece:

• 1 ½ pounds skinless boneless chicken thighs, cut into bite-sized chunks
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon sweet paprika
• ½ teaspoon curry powder
• 1 tablespoon Greek yogurt
• 3 tablespoons vegetable 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 (adjust to taste)
• ½ teaspoon black pepper
• 2 cups heavy cream
• ½ teaspoon cayenne pepper (optional for heat)
• 1 teaspoon garam masala
• ½ teaspoon curry powder
• ¼ cup freshly chopped parsley (optional, for garnish)
• Naan bread
• Steamed rice

Note that if you’re looking for a lighter option, you can substitute chicken thighs with breast meat or even tofu for a vegetarian twist.

Step-by-step instructions

1. Marinate the Chicken: In a bowl, mix chicken with salt, garlic powder, paprika, curry powder, and Greek yogurt. Let it marinate for about 15-30 minutes for a more robust flavor.

2. Cook the Chicken: In a large skillet, heat vegetable oil over medium heat. Add marinated chicken and cook until browned and cooked through—around 5-7 minutes. Remove from the skillet and set aside.

3. Prepare the Sauce Base: In the same skillet, melt 2 tablespoons of butter. Add minced garlic and diced onion, then sauté until soft and golden.

4. Build the Sauce: Pour in the tomato sauce, sugar, salt, and black pepper. Bring to a simmer.

5. Season and Simmer: Stir in heavy cream, cayenne pepper, garam masala, and curry powder. Allow it to simmer for about 10 minutes until the sauce thickens slightly.

6. Finish with Butter: Add the cooked chicken back to the skillet, and stir in the remaining tablespoon of butter for that extra richness. Simmer for an additional 5 minutes.

7. Serve and Enjoy: Garnish with freshly chopped parsley, and serve hot with naan bread or over steamed rice.

Best ways to enjoy it

You can serve this buttery goodness family-style from a large bowl, or plate it up individually for a more refined dinner. A sprinkle of chopped parsley adds a pop of color, while a side of warm naan for scooping and steamed rice helps soak up that delicious sauce. Don’t forget to have a refreshing cucumber raita on the side to balance the spices!

Keeping leftovers fresh

Store any leftover butter chicken in an airtight container in the refrigerator for up to 3 days. Make sure it’s cooled down before sealing away to prevent condensation. If you’re planning to keep it longer, you can freeze portions in airtight containers for up to 3 months. When you’re ready to enjoy it again, thaw in the fridge overnight and reheat gently on the stovetop.

Tips for success

To ensure you get the most flavorful butter chicken, marinate your chicken for longer if possible—two to three hours is ideal. This will infuse the meat with flavor. Don’t skip the butter at the end! It adds a luxurious touch that’s signature to traditional butter chicken. Lastly, feel free to adjust the heat by modifying the cayenne pepper to your taste.

Creative twists

Want to experiment with this butter chicken recipe? Try adding vegetables like bell peppers or spinach for an extra nutrient boost. You might also swap out the heavy cream for coconut milk for a lighter, creamy version with tropical notes. If you’re feeling adventurous, toss in some chopped nuts or raisins for added texture and sweetness.

Common questions

What can I substitute for chicken thighs?

You can use skinless boneless chicken breasts for a leaner option. Alternatively, chickpeas or paneer can make excellent vegetarian substitutes.

How long does it take to prepare?

The total preparation and cooking time for this recipe is about 40-50 minutes, making it perfect for a quick weeknight dinner.

Can I make it ahead of time?

Absolutely! You can prepare the butter chicken a day in advance. Just reheat it gently on the stove when you’re ready to serve.

Embrace the comforting flavors of homemade butter chicken today and elevate your cooking game with this delightful dish!

Homemade Butter Chicken

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A quick and easy homemade butter chicken recipe filled with aromatic spices, perfect for busy weeknights or cozy weekends.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian
• Diet: Non-Vegetarian

Ingredients

Scale 1x2x3x

• 1 ½ pounds skinless boneless chicken thighs, cut into bite-sized chunks
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon sweet paprika
• ½ teaspoon curry powder
• 1 tablespoon Greek yogurt
• 3 tablespoons vegetable 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 (adjust to taste)
• ½ teaspoon black pepper
• 2 cups heavy cream
• ½ teaspoon cayenne pepper (optional for heat)
• 1 teaspoon garam masala
• ½ teaspoon curry powder
• ¼ cup freshly chopped parsley (optional, for garnish)
• Naan bread
• Steamed rice

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Instructions

1. In a bowl, mix chicken with salt, garlic powder, paprika, curry powder, and Greek yogurt. Let it marinate for about 15-30 minutes.
2. Heat vegetable oil in a large skillet over medium heat. Add marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove from skillet and set aside.
3. In the same skillet, melt 2 tablespoons of butter. Add minced garlic and diced onion, and sauté until soft and golden.
4. Pour in the tomato sauce, sugar, salt, and black pepper. Bring to a simmer.
5. Stir in heavy cream, cayenne pepper, garam masala, and curry powder. Allow to simmer for about 10 minutes until the sauce thickens slightly.
6. Add the cooked chicken back to the skillet and stir in the remaining tablespoon of butter. Simmer for an additional 5 minutes.
7. Garnish with freshly chopped parsley, and serve hot with naan bread or over steamed rice.

Notes

Marinate for longer if possible for more flavor. Adjust the heat by modifying the cayenne pepper to taste.

Nutrition

• Serving Size: 1 serving
• Calories: 650
• Sugar: 8g
• Sodium: 800mg
• Fat: 40g
• Saturated Fat: 20g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 150mg