Quick and Easy Homemade Butter Chicken Recipe
Introduction
The first time I made this Quick and Easy Homemade Butter Chicken Recipe, the kitchen smelled like a warm market at dusk — garam masala, simmered tomatoes, a hint of honeyed butter — and I remember thinking, this is home. The sauce coats the spoon in a glossy, velvety ribbon, and the chicken, tender and juicy, melts with every bite. If you are chasing a simple dinner that feels like a hug, this easy meal is your answer. For a quick reference version I sometimes lean on, see my own quick guide here: Quick and Easy Homemade Butter Chicken.
Why Make This Recipe
- Comforting recipe: It’s warmth in a bowl — rich, creamy, and deeply spiced without being overwhelming.
- Quick prep, big payoff: You can have dinner on the table in under an hour, yet it tastes like you took your time.
- Crowd-pleaser: A family favorite for weeknights and festive cooking alike.
- Versatile homemade dish: Serve with rice, naan, or roasted veggies — and the leftovers are even better.
- Pantry-friendly: Most ingredients are staples, and substitutions are easy when you’re improvising.
Ingredients You’ll Need
- 1 1/2 pounds boneless chicken thighs, cut into bite-sized pieces — thighs stay juicy; use breasts if you prefer leaner meat.
- 1 cup plain Greek yogurt — use full-fat for creamier sauce; low-fat works for a lighter option.
- 2 tablespoons lemon juice — brightens the marinade; vinegar is a substitute in a pinch.
- 2 teaspoons garam masala — the aromatic backbone; if unavailable, use a mix of cumin and coriander.
- 1 teaspoon turmeric — for color and warm earthiness.
- 1 large onion, finely chopped — softens into sweetness as it simmers.
- 3 cloves garlic, minced and 1 inch ginger, grated — the foundational aromatics.
- 1 can (14 ounces) crushed tomatoes — or use pureed fresh tomatoes when in season.
- 1/2 cup heavy cream or coconut cream — coconut is a lovely dairy-free swap.
- 3 tablespoons butter — unsalted lets you control seasoning.
- 1 tablespoon honey or brown sugar — rounds the acidity.
- Salt and freshly ground black pepper to taste.
- Fresh cilantro for garnish.
Substitution note: Swap Greek yogurt for coconut yogurt for a dairy-free option. For a slightly tangier sauce, add a splash more lemon at the end. For more inspiration and variations on this dish, check this related recipe: Homemade Butter Chicken.
Prep and Cook Time
- Prep time: 15 minutes (marinate 15–30 minutes if you can)
- Cook time: 25–30 minutes
- Total time: 40–60 minutes
This is truly a quick weekday dinner if you skip an overnight marination. If you can spare an extra half hour to marinate, the chicken soaks up the spices beautifully. For other quick meal ideas to pair on a busy night, see this short, spicy option: Quick and Easy Sweet Chili Chicken.
How to Make Quick and Easy Homemade Butter Chicken Recipe
- Marinate the chicken: In a bowl, mix the yogurt, lemon juice, 1 teaspoon garam masala, turmeric, and a good pinch of salt. Toss the chicken pieces to coat. Let sit for 15–30 minutes while you prep the sauce.
- Sear the chicken: Heat 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken in a single layer and sear until lightly golden but not fully cooked, about 3 minutes per side. Remove and set aside. The edges should caramelize and smell slightly sweet.
- Build the flavor base: Lower the heat to medium. Add the remaining butter, then the chopped onion. Sauté until soft and translucent, about 6–8 minutes. As the onion softens, the kitchen will fill with a mellow, savory scent.
- Add aromatics: Stir in garlic and ginger; cook 1 minute until fragrant. Add the remaining garam masala and any other spices (cumin, coriander) and toast for 30 seconds to bloom the flavors.
- Tomatoes and simmer: Pour in the crushed tomatoes and honey. Stir, bring to a gentle simmer, and let the sauce reduce for 8–10 minutes until it thickens and deepens in color.
- Cream it up: Lower the heat and stir in the cream (or coconut cream). Return the chicken to the pan and simmer for another 8–10 minutes, until the chicken is cooked through and the sauce is silky.
- Finish and serve: Taste and adjust salt. Garnish with chopped cilantro and a drizzle of cream or melted butter. Serve hot over steamed basmati rice or with warm naan.
Tips and Creative Variations
- Smoky twist: Finish with a quick char by placing cooked chicken under a broiler for 2 minutes.
- Vegan swap: Use tofu or chickpeas and coconut cream, and replace butter with vegan margarine.
- Spicy version: Add red chili powder or chopped green chilies for heat.
- Festive cooking touch: Stir in a spoonful of cashew paste for extra silkiness at holiday gatherings.
- Add veggies: Toss in roasted cauliflower or peas at the end for color and texture.
Serving Ideas
Picture a family gathered around a low table: bowls of rice steaming, a basket of butter-soft naan, cucumber raita offering a cooling contrast, and a chilled mango lassi waiting to be sipped. This dish pairs beautifully with:
- Steamed basmati rice or fragrant pilaf.
- Warm garlic naan or homemade flatbread.
- A crisp cucumber and tomato salad for freshness.
- A simple dessert like a creamy kheer or a fruity, delicious dessert to close the meal.
Storing and Reheating
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Gently reheat on the stovetop over low heat, adding a splash of water or cream if the sauce feels thick. Avoid high heat to keep the chicken tender.
Pro Tips for Success
- Use chicken thighs for juiciness — breasts can dry out if overcooked.
- Bloom your spices: Toasting garam masala and cumin briefly in oil or butter releases aromatic oils and deepens flavor.
- Don’t rush the sauce reduction: Let it thicken slightly; the glossy texture is what makes this a comforting recipe.
- Balance the acid and sweetness: A small squeeze of lemon or a pinch of sugar can transform the sauce.
- Make extra sauce — it reheats beautifully and is great over roasted vegetables the next day.
FAQs
Q: Can I freeze this recipe?
A: Yes — cool completely, then freeze in airtight containers for up to 2 months. Thaw overnight before gently reheating.
Q: What’s the best substitute for cream?
A: Coconut cream is the best dairy-free option and gives a lovely tropical note. Full-fat coconut milk also works.
Q: Is this recipe very spicy?
A: No — this version leans mild and comforting. Increase chili powder or add fresh chilies to amp up the heat.
Q: Can I make this in a slow cooker?
A: Yes — sear the chicken and sauté the onions first, then combine everything in a slow cooker and cook on low for 4–5 hours.
Conclusion
This Quick and Easy Homemade Butter Chicken Recipe is one of those rare dishes that gives you warmth, speed, and crowd-pleasing flavor all at once — a true family favorite. If you want to streamline dinner even more, there are great variations that get you to the table in twenty minutes like this Easy 20 Minute Butter Chicken. For another take that inspired my own tweaks, take a peek at this lovely version: Quick and Easy Homemade Butter Chicken Recipe – Maja’s Recipes. And if you enjoy reading different methods and testing them side by side, this resource has fantastic notes on technique: Butter Chicken – RecipeTin Eats. Invite someone you love, set the table, and let this comforting homemade dish become one of your simple dinner traditions.
Butter Chicken
Ingredients
Method
- In a bowl, mix the yogurt, lemon juice, 1 teaspoon garam masala, turmeric, and a pinch of salt. Toss the chicken pieces to coat and let sit for 15-30 minutes.
- Heat 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken and sear until lightly golden, about 3 minutes per side. Remove and set aside.
- Lower the heat to medium, add the remaining butter, and sauté the chopped onion until soft and translucent, about 6-8 minutes.
- Stir in garlic and ginger; cook for 1 minute. Add remaining garam masala and toast for 30 seconds.
- Pour in crushed tomatoes and honey. Stir and bring to a gentle simmer and let the sauce reduce for 8-10 minutes until it thickens.
- Lower the heat, stir in the cream, return chicken to the pan, and simmer until cooked through, about 8-10 minutes. Serve garnished with cilantro.