why make this recipe
This butter chicken is quick and easy. It uses common ingredients and cooks fast. You get a rich, creamy sauce and tender chicken. It works for busy weeknights or when you want a simple comfort meal.
introduction
This recipe makes a mild, creamy butter chicken that most people like. It keeps spices simple and steps clear. You marinate the chicken, brown it, then make a tomato-cream sauce. The dish pairs well with rice or naan.
how to make Quick & Easy Homemade Butter Chicken Recipe
You marinate the chicken with salt, garlic powder, paprika, curry powder, and yogurt. Then you pan-fry the pieces until they are lightly browned. Next you cook onions and garlic, add tomato sauce and cream, and simmer. Finish with butter, garam masala, and parsley. Serve with naan or rice.
Ingredients :
- 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
Directions :
- Marinate the Chicken: In a bowl, mix chicken, 1 teaspoon salt, garlic powder, paprika, ½ teaspoon curry powder, and Greek yogurt. Let sit 15–30 minutes.
- Cook the Chicken: Heat 3 tablespoons vegetable oil in a large pan over medium-high heat. Add chicken pieces and cook until lightly browned and nearly cooked through, about 5–7 minutes. Remove chicken and set aside.
- Prepare the Sauce Base: In the same pan, melt 1 tablespoon butter. Add diced onion and minced garlic. Cook until soft and fragrant, about 4–5 minutes.
- Build the Sauce: Add the 15-ounce can of tomato sauce, 1 teaspoon sugar, 1 teaspoon salt, and ½ teaspoon black pepper. Stir and simmer 5 minutes.
- Season and Simmer: Pour in 2 cups heavy cream and stir. Add ½ teaspoon cayenne pepper if you want heat, 1 teaspoon garam masala, and the extra ½ teaspoon curry powder. Return chicken to the pan and simmer 8–10 minutes until sauce thickens and chicken is cooked through.
- Finish with Butter: Stir in the remaining 2 tablespoons butter until melted for a rich finish. Taste and adjust salt or sugar.
- Serve and Enjoy: Garnish with ¼ cup chopped parsley if you like. Serve hot with naan bread and steamed rice.
how to serve Quick & Easy Homemade Butter Chicken Recipe
Serve this butter chicken over steamed basmati rice or with warm naan. Spoon extra sauce over rice. Add a simple cucumber salad or steamed vegetables on the side for balance.
how to store Quick & Easy Homemade Butter Chicken Recipe
Cool the dish to room temperature, then place in an airtight container. Store in the fridge for up to 3 days. For longer storage, freeze for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove or in a microwave, adding a splash of cream or water if the sauce thickens too much.
tips to make Quick & Easy Homemade Butter Chicken Recipe
- Cut chicken into even pieces so it cooks evenly.
- Don’t overcook the chicken in the first pan; it will finish cooking in the sauce.
- Use full-fat cream for the best texture.
- Taste the sauce and adjust salt and sugar slowly.
- If the sauce is too thick, add a little water or cream to loosen it.
variation (if any)
- Make it spicier: add extra cayenne or chopped green chilies.
- Lighter version: use half-and-half or coconut milk instead of heavy cream.
- Smoky flavor: finish with a small piece of charred bell pepper or a drop of smoked paprika.
- Vegetarian option: replace chicken with paneer or cooked cauliflower florets.
FAQs
Q: Can I use chicken breast instead of thighs?
A: Yes. Chicken breast works but can dry out. Cut into even pieces and do not overcook.
Q: Can I make this dairy-free?
A: Yes. Use coconut milk instead of heavy cream and a dairy-free butter or oil at the end.
Q: How do I reheat without losing creaminess?
A: Reheat slowly on low heat and add a splash of cream or water. Stir gently until warm.
Q: Can I freeze the cooked dish?
A: Yes. Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
Q: Is this very spicy?
A: No. This basic recipe is mild. Add cayenne or extra curry powder for more heat.
Conclusion
For a quick weekday meal, try this simple version alongside a trusted quick recipe like Easy 20 Minute Butter Chicken | Gimme Delicious. If you want more technique notes and options, see the detailed guide at Butter Chicken – RecipeTin Eats. For a similar quick recipe and photos, compare with Quick & Easy Homemade Butter Chicken Recipe – Maja’s Recipes. For tips on making and storing curry, read the notes at Butter Chicken Recipe | The Kitchn. For another easy take on this dish, you can review Quick & Easy Homemade Butter Chicken. The best easy recipe you ….
Butter Chicken
Ingredients
For the Chicken
- 1.5 pounds skinless, boneless chicken thighs, cut into bite-sized chunks
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- 0.5 teaspoon curry powder
- 1 tablespoon Greek yogurt
- 3 tablespoons vegetable oil
- 3 tablespoons butter, divided
For the Sauce
- 6 cloves garlic, minced
- 1 medium onion, diced
- 1 15-ounce can tomato sauce
- 1 teaspoon sugar
- 1 teaspoon salt, adjust to taste
- 0.5 teaspoon black pepper
- 2 cups heavy cream
- 0.5 teaspoon cayenne pepper (optional for heat)
- 1 teaspoon garam masala
- 0.5 teaspoon curry powder
- 0.25 cup freshly chopped parsley (optional, for garnish)
To Serve
- Naan bread
- Steamed rice
Instructions
Marinate the Chicken
- In a bowl, mix chicken, 1 teaspoon salt, garlic powder, paprika, ½ teaspoon curry powder, and Greek yogurt. Let sit for 15–30 minutes.
Cook the Chicken
- Heat 3 tablespoons vegetable oil in a large pan over medium-high heat. Add chicken pieces and cook until lightly browned and nearly cooked through, about 5–7 minutes. Remove chicken and set aside.
Prepare the Sauce Base
- In the same pan, melt 1 tablespoon butter. Add diced onion and minced garlic. Cook until soft and fragrant, about 4–5 minutes.
Build the Sauce
- Add the 15-ounce can of tomato sauce, 1 teaspoon sugar, 1 teaspoon salt, and ½ teaspoon black pepper. Stir and simmer for 5 minutes.
Season and Simmer
- Pour in 2 cups heavy cream and stir. Add ½ teaspoon cayenne pepper if you want heat, 1 teaspoon garam masala, and the extra ½ teaspoon curry powder. Return chicken to the pan and simmer for 8–10 minutes until sauce thickens and chicken is cooked through.
Finish with Butter
- Stir in the remaining 2 tablespoons butter until melted for a rich finish. Taste and adjust salt or sugar.
Serve and Enjoy
- Garnish with ¼ cup chopped parsley if you like. Serve hot with naan bread and steamed rice.