Quick & Easy Homemade Butter Chicken Recipe for a Wonderful Dinner

When the air gets cooler and the week feels long, I start craving comfort that comes in a bowl. That’s when I make this homemade butter chicken. It’s cozy, creamy, and full of bold flavor that warms from the inside out. Plus, it makes enough to share—or to reheat for the next day’s pick-me-up.

Let’s dive into this flavorful, foolproof dinner.

Ingredients

This homemade butter chicken recipe uses pantry-friendly ingredients and a few fresh staples:

Main Protein:

• 1½ pounds skinless boneless chicken thighs, cut into bite-sized pieces

Marinade:

• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp sweet paprika
• ½ tsp curry powder
• 1 tbsp Greek yogurt

Sauce Base:

• 3 tbsp vegetable oil
• 3 tbsp butter, divided
• 6 garlic cloves, minced
• 1 medium onion, diced
• 1 (15-oz) can tomato sauce
• 1 tsp sugar
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper
• 2 cups heavy cream
• ½ tsp cayenne pepper (optional)
• 1 tsp garam masala
• ½ tsp curry powder
• ¼ cup chopped fresh parsley (optional)

To Serve:

• Warm naan bread
• Steamed rice

Instructions & Video

This recipe comes together in under an hour, but tastes like it simmered all day.

Marinate the Chicken

In a large bowl, combine chicken pieces with yogurt, salt, garlic powder, paprika, and curry powder. Mix well.

Let it sit for at least 15 minutes. Longer is even better—up to 4 hours in the fridge brings deeper flavor.

Cook the Chicken

Heat the vegetable oil in a large skillet over medium heat. Once the oil is shimmering, add the marinated chicken pieces in a single layer, working in batches to avoid overcrowding the pan. This helps the chicken brown evenly instead of steaming. Let each piece cook undisturbed for a few minutes before flipping, allowing that golden crust to form. Continue cooking until the chicken is fully browned and cooked through—juicy on the inside with crisp edges. Transfer the cooked pieces to a plate and set aside. This step builds deep flavor for your homemade butter chicken and keeps the texture just right.

Prepare the Sauce Base

In the same skillet, melt 1 tablespoon of butter.

Add garlic and diced onion to the same skillet used for cooking the chicken. Sauté them gently over medium heat, stirring often to keep the garlic from burning. Cook until the onion becomes soft, translucent, and slightly golden—it should smell sweet and savory. If any bits are stuck to the bottom of the pan, don’t worry. Simply deglaze with a small splash of water, scraping gently with a wooden spoon to lift all that flavorful goodness. This step builds the aromatic base of your homemade butter chicken, adding depth and richness that carries through the creamy tomato sauce.

Build the Sauce

Stir in the tomato sauce and sugar. Let it simmer gently for 5 minutes, letting the sauce thicken slightly.

Add the cooked chicken back into the skillet and stir to coat.

Pour in the heavy cream. Stir until the sauce turns a rich orange color.

Season and Simmer

Now add black pepper, garam masala, curry powder, and cayenne if using.

Simmer uncovered for 10 minutes, stirring often.

Finish with butter

Turn off the heat and stir in the remaining cold butter. It makes the sauce extra silky.

Sprinkle with fresh parsley for color and brightness, if you’d like.

Serve and Enjoy

Serve your homemade butter chicken hot with fluffy rice and warm naan. It’s perfect for soaking up every last drop of sauce.

Looking for a bold and buttery chicken flavor twist? You’ll love this variation.

Substitutions

This dish is very adaptable:

• Protein: Use chicken breasts, turkey, or even tofu
• Dairy: Substitute Greek yogurt with plain yogurt or coconut yogurt
• Butter: Try ghee or plant-based butter
• Garlic/onion: Use powders or jarred versions in a pinch
• Tomato sauce: Sub fresh puree or diluted tomato paste
• Sugar: Swap in honey or maple syrup
• Cream: Coconut cream, cashew cream, or half-and-half all work

Equipment

You’ll just need a few basics:

• Sharp knife and cutting board
• Large skillet or sauté pan

That’s it. No fancy gadgets required.

Storage

Butter chicken stores beautifully. Here’s how:

• Fridge: Keeps for up to 3 days
• Freezer: Store in airtight containers for up to 2 months
• Reheat: Gently warm on the stove or microwave, adding a splash of water or cream

Top Tips

A few tricks make this dish sing:

• Marinate longer for deeper flavor
• Toast spices in the pan before adding cream or tomato
• Use cold butter at the end to make the sauce smooth and glossy

Also, don’t skip the naan—this is a saucy recipe made for scooping.

Recipe Card

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Frequently Asked Questions

Related Recipes

If you love this, you might enjoy:

• If you loved this homemade butter chicken, try this bold and buttery chicken flavor twist for a unique spin on the classic.
• Want more weeknight flavor? Dig into a plate of rich garlic butter steak bites for dinner —they’re quick and craveable.
• For cozy comfort, our creamy crockpot crack chicken for comfort food lovers is always a hit.
• Or keep it simple with this BBQ chicken rice one-pan weeknight dinner —easy cleanup, big flavor.

Dessert Pairing

Round out your meal with a little sweetness. I suggest:

Vanilla milk cake is perfect when you want something light and creamy after a rich meal like homemade butter chicken. Its soft texture and milky sweetness offer a gentle contrast that won’t overwhelm your palate. For a more classic dessert, go with carrot cake—it’s warmly spiced, tender, and pairs beautifully with a dollop of cream cheese frosting. And if you’re truly in the mood to indulge, Oreo cheesecake is the way to go. It’s rich, velvety, and loaded with crunchy cookie bits. No matter your craving, each of these desserts makes a delicious companion to homemade butter chicken.

Food Safety

Quick reminders for safe, happy cooking:

When making homemade butter chicken, always follow safe cooking practices. Cook the chicken thoroughly until it reaches an internal temperature of 165°F to ensure it’s safe to eat. After handling raw meat, wash your hands with soap and warm water to prevent cross-contamination. Use clean utensils and cutting boards, especially when switching between raw and cooked ingredients. Never leave your cooked butter chicken sitting out at room temperature—store it properly. Use oils with high smoke points to avoid burning during sautéing. And keep your kitchen well-ventilated while cooking to help manage heat, steam, and any strong aromas from spices.

And most of all, taste and enjoy as you go.

Follow along on Pinterest and Instagram for more flavor-packed recipes made for real life.