Quick & Easy Butter Chicken – Creamy, Flavorful & Better Than Takeout!

Why You’ll Love This Recipe

Butter Chicken is one of those dishes that feels luxurious yet comforting, rich yet balanced. This quick and easy homemade version is designed for busy home cooks who want restaurant-style flavor without complicated steps or hard-to-find ingredients. I love this recipe because it delivers deep, creamy flavor in a fraction of the usual time. The chicken stays tender, the sauce is silky and aromatic, and everything comes together in one pan.

When I first tested this recipe, I was surprised by how well it adapted to everyday ingredients already in my kitchen. I even tried it once with less cream and a bit more yogurt, and the sauce was still wonderfully smooth. Whether you are cooking for family, guests, or just yourself, this butter chicken fits the occasion perfectly. It pairs beautifully with rice or flatbread and tastes even better the next day. Most importantly, it is approachable, forgiving, and incredibly satisfying, making it a recipe you will come back to again and again.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Chicken thighs or chicken breast form the base of this dish. Thighs are especially forgiving and remain juicy during cooking, but breast meat works well if cooked gently.

Butter is essential for richness and authentic flavor. It gives the sauce its signature silky mouthfeel and mild sweetness.

Onion creates the aromatic foundation of the sauce. When cooked slowly, it adds natural sweetness and depth.

Garlic and ginger bring warmth and complexity. Freshly grated versions provide the best aroma and balance.

Tomato purée or crushed tomatoes add acidity and body to the sauce. They balance the richness of the butter and cream.

Heavy cream gives butter chicken its classic velvety texture. You can adjust the amount to suit your preference.

Plain yogurt is used for marinating the chicken. It tenderizes the meat and helps spices cling beautifully.

Garam masala provides the characteristic Indian spice profile. It is warm, fragrant, and not overly spicy.

Ground cumin and ground coriander add earthiness and subtle citrus notes to the sauce.

Paprika or mild chili powder contributes color and gentle heat without overpowering the dish.

Salt and sugar are used sparingly to enhance and balance all the flavors.

Fresh cilantro is optional but adds a fresh, herbal finish just before serving.

Directions

Begin by marinating the chicken in yogurt, garlic, ginger, salt, and half of the spices. Let it rest for at least 20 minutes to allow the flavors to penetrate. If you have extra time, a longer marinade will deepen the taste even more.

Heat butter in a wide pan over medium heat. Add the chopped onion and cook slowly until soft and lightly golden. This step is important, as it builds the flavor base of the sauce. Stir frequently to prevent browning too quickly.

Add the remaining garlic, ginger, and spices. Cook briefly until fragrant, allowing the spices to bloom in the butter. Stir in the tomato purée and simmer until the mixture thickens and the fat begins to separate slightly.

Add the marinated chicken to the pan. Cook gently, turning the pieces so they are coated evenly in the sauce. Once the chicken is cooked through, reduce the heat and stir in the cream.

Simmer for a few minutes until the sauce becomes smooth and glossy. Taste and adjust seasoning as needed. Finish with a small knob of butter and optional cilantro before serving.

Equipment needed

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

This recipe yields approximately four generous servings.

Preparation time is about 15 minutes, with an additional 20 minutes for marinating.

Cooking time is roughly 25 minutes, making the total time around 45 to 50 minutes.

This timing makes it ideal for weeknight dinners while still feeling special.

Storage/reheating

Butter chicken stores exceptionally well. Allow it to cool completely before transferring to an airtight container. It can be refrigerated for up to three days.

For reheating, warm gently on the stovetop over low heat, adding a splash of water or cream if the sauce thickens too much. Microwave reheating also works well when done in short intervals with stirring.

Variations and Customizations

For a lighter version, reduce the butter slightly and replace part of the cream with extra yogurt or milk. The sauce will still be flavorful, just less rich.

If you prefer more heat, add a pinch of cayenne or fresh green chili when cooking the spices. Adjust gradually to avoid overpowering the dish.

Vegetarian butter chicken can be made by substituting chicken with paneer, tofu, or roasted cauliflower. Each option absorbs the sauce beautifully.

For a smoky, restaurant-style note, grill or broil the marinated chicken briefly before adding it to the sauce. This adds depth and complexity.

You can also experiment with cashew paste blended into the sauce for extra creaminess and a subtle nutty flavor.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast works well. Just be careful not to overcook it, as it can dry out faster than thighs.

Is butter chicken very spicy?

Traditionally, it is mild and creamy. You can easily adjust the spice level to your taste.

Can I make this recipe ahead of time?

Absolutely. The flavors improve after resting, making it perfect for meal prep.

What can I serve with butter chicken?

It pairs well with basmati rice, naan, or even simple flatbread.

Can I freeze butter chicken?

Yes, it freezes well for up to two months. Thaw overnight in the refrigerator before reheating.

Is yogurt necessary for the marinade?

Yogurt helps tenderize the chicken, but you can substitute with a little lemon juice if needed.

Can I make it dairy-free?

You can use plant-based butter and coconut cream for a dairy-free version with a slightly different flavor.

Why is my sauce too acidic?

Add a small pinch of sugar or extra cream to balance the acidity from the tomatoes.

Do I need garam masala?

It is highly recommended, as it gives the dish its signature aroma.

Can I double the recipe?

Yes, simply double all ingredients and use a larger pan to avoid overcrowding.

Conclusion

This quick and easy homemade butter chicken proves that comfort food does not need to be complicated. With simple ingredients and straightforward steps, you can create a dish that feels indulgent and deeply satisfying. Whether you stick to the classic version or customize it to your taste, this recipe is a reliable favorite that brings warmth and flavor to any table.

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