There’s something undeniably comforting about Quick & Easy Homemade Butter Chicken—especially when it’s ready in under 30 minutes. I first made this dish on a weeknight when takeout felt too slow, and I was craving something rich, creamy, and spiced just right. What started as a shortcut quickly turned into a family favorite. This version keeps all the deep, buttery flavor of the traditional Indian dish, without the long marinating or slow simmering. It’s creamy, flavorful, and surprisingly simple—with pantry-friendly ingredients and just one pan. Yes, weeknight curry is officially a thing now.
Ingredients
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 tsp fresh grated ginger
- 1 tbsp garam masala
- 1 tsp paprika
- 1/2 tsp turmeric
- 1/2 tsp cumin
- 1/2 tsp chili powder (optional)
- 1/2 tsp salt (to taste)
- 1/4 tsp black pepper
- 1/2 cup tomato sauce or crushed tomatoes
- 1 cup heavy cream or coconut milk
- Fresh cilantro, for garnish
- Cooked basmati rice or naan, for serving
Instructions
- Heat oil and 1 tbsp butter in a skillet. Add chopped onion and cook until golden.
- Add garlic and ginger; cook for 1 minute. Stir in spices and toast for 30 seconds.
- Add chicken pieces, stir well to coat. Cook until browned and cooked through.
- Pour in tomato sauce and simmer 5 minutes. Stir in cream and remaining butter.
- Let simmer another 5–7 minutes until thick and creamy. Adjust salt to taste.
- Serve hot over rice or with warm naan. Garnish with fresh cilantro.
Substitutions
- No cream? Use coconut milk or Greek yogurt for a lighter version.
- No tomato sauce? Use crushed tomatoes or tomato puree.
- Don’t have all the spices? Use 2 tbsp curry powder as a shortcut.
- Chicken swap? Tofu or chickpeas can work for a vegetarian version.
Equipment
- Large skillet or sauté pan
- Sharp knife and cutting board
- Measuring spoons
- Wooden spoon or spatula
- Serving bowls and rice cooker (optional)
Storage
Refrigerator: Store in an airtight container up to 4 days.
Freezer: Freeze for up to 2 months in freezer-safe bags.
Reheating: Warm slowly on the stove or in the microwave with a splash of water or cream.
Top Tips
- Toast the spices to release maximum flavor.
- Use chicken thighs for juicier, more tender results.
- Let the sauce simmer gently to thicken naturally.
- Serve with warm naan to scoop up the creamy sauce.
FAQs
Can I use pre-cooked chicken?
Yes. Just reduce the cooking time—add it after the spices and warm through in the sauce.
How spicy is butter chicken?
It’s mild and creamy by default. Adjust the chili powder to your spice preference.
Can I make it dairy-free?
Absolutely. Coconut milk and plant-based butter work great.
Is this authentic?
This version is simplified for quick cooking, but it still captures the rich essence of classic butter chicken.