Name: Quick & Easy Homemade Butter Chicken Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian-Inspired
Ingredients: 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces; 2 tbsp plain Greek yogurt; 1 tsp garam masala; 1/2 tsp turmeric; 1/2 tsp paprika; 1/2 tsp salt; 2 tbsp butter; 1 small onion, finely chopped; 3 cloves garlic, minced; 1 tsp grated fresh ginger; 1 cup tomato puree or crushed tomatoes; 1/2 cup heavy cream or coconut cream; 1 tsp sugar (optional, to balance acidity); Fresh cilantro, for garnish

Why You’ll Love This Recipe

I love this recipe because it gives me restaurant-style butter chicken in under 30 minutes. It uses pantry-friendly spices and simple ingredients but delivers deep, comforting flavors. The sauce is creamy and mildly spiced, making it great for the whole family. Paired with rice or naan, it’s an easy one-pot meal I come back to again and again.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)
Plain yogurt (for marinating)
Lemon juice
Garlic (minced)
Fresh ginger (grated or minced)
Butter
Onion (finely chopped)
Tomato puree or crushed tomatoes
Heavy cream or coconut cream
Garam masala
Ground cumin
Paprika
Ground turmeric
Chili powder (optional, for heat)
Salt and pepper
Fresh cilantro (optional, for garnish)

directions

I marinate the chicken in yogurt, lemon juice, garlic, ginger, and spices (garam masala, cumin, turmeric, paprika, salt) for at least 15 minutes, or up to 1 hour if I have more time.
In a large skillet or pan, I melt the butter over medium heat and sauté the chopped onions until soft and golden.
I add the marinated chicken and cook until browned on all sides—about 6–8 minutes.
I stir in the tomato puree and let it simmer for 5–10 minutes to deepen the flavor and thicken slightly.
I reduce the heat and stir in the cream, simmering gently until the chicken is fully cooked and the sauce is smooth and creamy.
I taste and adjust seasoning as needed, then garnish with fresh cilantro and serve hot.

Servings and timing

This recipe serves 4 and takes about 10 minutes to prep and 20 minutes to cook. From start to finish, I can have it on the table in under 30 minutes.

Variations

Sometimes I use coconut cream instead of dairy for a dairy-free version. I also like to add a bit of fenugreek (kasuri methi) for a more authentic flavor when I have it. For extra richness, I’ve added a spoonful of tomato paste or a pinch of sugar to balance acidity.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. It reheats beautifully on the stovetop over medium-low heat or in the microwave. This dish also freezes well—I portion it out and freeze for up to 2 months.

FAQs

Can I use pre-cooked or leftover chicken?

Yes, I’ve used cooked chicken before. I just skip the marinating and add it during the simmering step to soak up the flavors.

Is this recipe spicy?

It’s mildly spiced by default. I control the heat by adding chili powder or chopped green chilies if I want it hotter.

What’s the best side to serve with butter chicken?

I usually serve it with basmati rice or warm naan. Cauliflower rice also works if I want something lighter.

Can I make this ahead of time?

Yes, the flavors actually deepen as it sits. I often make it a day ahead and reheat when ready to serve.

Can I make this in an Instant Pot?

Yes, I sauté the onions and chicken using the “Sauté” function, then pressure cook with tomato puree for 5 minutes. I stir in cream after cooking.

Conclusion

This quick and easy homemade butter chicken recipe is the perfect way to enjoy bold, creamy flavors without a long cooking process. It’s rich, comforting, and completely satisfying—everything I want in a quick dinner that feels special. Whether I’m making it for a weeknight or sharing it with friends, it never disappoints.