It started with a quiet craving on a rainy Thursday — one of those nights where all I wanted was something warm, creamy, and comforting. No takeout. Just something I could make in one pan while the rice bubbled nearby. And so, this easy homemade butter chicken was born. It’s rich, gently spiced, and perfect for cozy nights when you want flavor without fuss. The best part? It tastes just like your favorite Indian restaurant, but it’s even better because you made it.
Table of Contents
Why You’ll Love This Recipe
This Easy Homemade Butter Chicken is creamy, comforting, and packed with bold flavor. The marinated chicken stays juicy, the sauce turns silky with just the right spice, and it all comes together in one skillet. You don’t need fancy equipment or hard-to-find spices. Everything simmers gently into a golden-orange sauce that hugs every bite. Whether you’re new to Indian cooking or just want something warm and fuss-free, this dish fits the bill. Plus, it pairs beautifully with naan or fluffy rice — perfect for scooping up every last drop.
Ingredients Overview
For the Chicken Marinade
Start with 1.5 pounds of skinless, boneless chicken thighs. Cut them into bite-sized chunks. In a bowl, mix them with 1 tablespoon Greek yogurt, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon sweet paprika, and ½ teaspoon curry powder. This marinade adds moisture and flavor, making the chicken tender and delicious.
For the Butter Chicken Sauce
You’ll need 3 tablespoons of vegetable oil to sear the chicken. Then, for the sauce, melt 3 tablespoons butter (save one for the end). Sauté 6 minced garlic cloves and 1 diced onion until fragrant and soft. Stir in a 15-ounce can of tomato sauce and 1 teaspoon sugar for balance. Add ½ teaspoon black pepper, ½ teaspoon curry powder, 1 teaspoon garam masala, and ½ teaspoon cayenne if you like heat. Finish it all with 2 cups of heavy cream for that iconic buttery richness.
To Serve
Ladle your butter chicken over steamed rice and serve with warm naan. For a pop of freshness, sprinkle with ¼ cup chopped fresh parsley.
Step-by-Step Instructions
1. Marinate the Chicken
In a medium bowl, combine the chicken with yogurt, salt, garlic powder, paprika, and curry powder. Mix well and let it sit for at least 15 minutes. You can leave it for up to 4 hours if you have the time — it gets even better.
2. Cook the Chicken
Heat 3 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the chicken in a single layer and sear until golden on all sides and cooked through, about 6–8 minutes. Remove and set aside on a plate.
3. Build the Sauce
In the same skillet, reduce the heat to medium. Melt 2 tablespoons of butter, then add garlic and onion. Sauté until translucent, about 5 minutes. Stir in the tomato sauce and sugar, letting it simmer gently for 2–3 minutes.
4. Simmer and Finish
Return the chicken to the skillet. Pour in the heavy cream and stir until the sauce turns a beautiful orange hue. Add black pepper, curry powder, cayenne (if using), and garam masala. Simmer everything together for 10 minutes, stirring often.
5. Serve and Enjoy
Turn off the heat and stir in the last tablespoon of cold butter for a silky finish. Sprinkle fresh parsley on top if you like. Serve this Easy Homemade Butter Chicken piping hot with steamed rice and naan. Don’t forget to scoop up that dreamy sauce!
Ingredient Substitutions
No Greek yogurt? Use plain yogurt, coconut yogurt, or sour cream. For a dairy-free twist, coconut cream works in place of heavy cream, and olive oil or ghee can replace butter. You can also swap chicken thighs for breasts, turkey, or tofu. Out of tomato sauce? Use pureed canned tomatoes or mix tomato paste with water. A pinch of honey or maple syrup works well in place of sugar.
Want a vegetarian option? Try this cozy Sticky Sesame Cauliflower instead.
Essential Equipment
You only need a few basics: a sharp knife, a cutting board, and a large skillet. That’s it! No special gadgets, just real home-cooked magic.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of cream or water to loosen the sauce. You can also freeze butter chicken for up to 2 months. Let it thaw overnight in the fridge before reheating. The texture stays creamy and the flavors deepen beautifully with time.This Easy Homemade Butter Chicken stays creamy even after reheating — just add a splash of cream or water to bring it back to life.
Pro Tips for Success
Let the chicken marinate longer if possible — up to 4 hours boosts the flavor. Toasting your spices briefly before adding cream adds depth. And always finish with cold butter stirred in at the end. It creates that luxurious, restaurant-style texture. Want a pretty finish? Sprinkle chopped parsley or even a swirl of cream before serving.
Easy Homemade Butter Chicken Recipe Card
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Easy Homemade Butter Chicken (Better Than Takeout!)
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
A cozy, creamy Indian classic made easy in one skillet! This butter chicken is rich, flavorful, and better than takeout.
Ingredients
1.5 lbs boneless, skinless chicken thighs, cut into chunks
1 tbsp Greek yogurt
1 tsp salt (plus more to taste)
1 tsp garlic powder
1 tsp sweet paprika
1/2 tsp curry powder (for marinade)
3 tbsp vegetable oil
3 tbsp butter (divided)
6 garlic cloves, minced
1 medium onion, diced
15 oz tomato sauce
1 tsp sugar
1/2 tsp black pepper
1/2 tsp curry powder (for sauce)
1 tsp garam masala
1/2 tsp cayenne pepper (optional)
2 cups heavy cream
1/4 cup chopped fresh parsley (optional)
To serve: steamed rice and naan
Instructions
1. In a bowl, combine chicken, yogurt, salt, garlic powder, paprika, and curry powder. Marinate for at least 15 minutes.
2. Heat oil in a large skillet over medium-high heat. Cook chicken until golden and cooked through. Set aside.
3. In the same skillet, melt 2 tbsp butter. Add garlic and onion. Sauté until translucent.
4. Stir in tomato sauce and sugar. Simmer for 2–3 minutes.
5. Return chicken to pan. Pour in cream, stir until smooth orange sauce forms.
6. Add pepper, garam masala, curry powder, and cayenne. Simmer 10 minutes.
7. Stir in final 1 tbsp cold butter. Top with fresh parsley.
8. Serve hot with naan and rice.
Notes
Marinate the chicken for up to 4 hours for deeper flavor.
Use cold butter at the end for that restaurant-style finish.
Store leftovers up to 3 days refrigerated or 2 months frozen.
Reheat gently with a splash of cream or water.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Chicken Recipes
- Method: Skillet
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 5g
- Sodium: 720mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 145mg
Related Recipes to Try
If you love bold, cozy dishes, don’t miss my Sweet and Spicy Korean Fried Chicken or this Crock Pot Bourbon Chicken – Easy and Flavor-Packed!. For a one-pan meal, try my One-Pot Black Pepper Chicken – Simple, Quick, and Delicious.
FAQs
How long does homemade butter chicken last?
Stored in the fridge, it lasts up to 3 days in an airtight container. You can freeze it for up to 2 months.
How long does it take to make butter chicken?
From start to finish, about 35–40 minutes. That includes marinating for 15 minutes and cooking everything in one skillet.
How long does butter chicken need to marinate?
At least 15 minutes, but up to 4 hours gives the best flavor and tenderness.
Final Thoughts
I hope this Easy Homemade Butter Chicken brings the same cozy joy to your kitchen as it does to mine It’s warm, simple, and so full of love. If you try it, let me know how it goes! Leave a comment or snap a photo and tag me — I’d love to see what you create. For more comfort food favorites, follow along on Pinterest.
