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Close-up of Easy Homemade Butter Chicken with creamy tomato curry, tender chicken pieces, basmati rice, and naan bread.

Easy Homemade Butter Chicken

This Easy Homemade Butter Chicken is the cozy, restaurant-style dinner I make on busy weeknights when I still want something special on the table. It’s creamy, comforting, and ready in just 30 minutes, perfect for making memories with my little kitchen helper by my side.
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Course: Dinner
Cuisine: Indian-Inspired
Keyword: 30 minute dinner, easy butter chicken recipe, homemade butter chicken sauce, one pan butter chicken, Quick & Easy Homemade Butter Chicken
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 520kcal
Cost: $18

Equipment

  • 1 Large skillet or sauté pan Use a wide pan so the chicken browns instead of steaming.
  • 1 Medium mixing bowl Perfect for letting kids help mix the marinade.
  • 1 Wooden spoon or silicone spatula
  • 1 Measuring cups and spoons
  • 1 Immersion blender (optional) For a smooth, restaurant-style sauce.

Ingredients

For the Chicken Marinade

  • 1.5 pounds boneless skinless chicken breasts or thighs Cut into 1‑inch pieces
  • ½ cup plain Greek yogurt
  • 1 tablespoon lemon juice
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • ½ teaspoon turmeric
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For the Butter Chicken Sauce

  • 3 tablespoons butter Divided
  • 1 large onion Finely diced
  • 4 cloves garlic Minced
  • 1 tablespoon fresh ginger Grated
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon turmeric
  • ½ teaspoon cayenne pepper Adjust to taste
  • ½ teaspoon dried fenugreek leaves (kasuri methi)
  • 1 can (14.5 oz) crushed tomatoes
  • 1 cup heavy cream
  • 1 tablespoon tomato paste
  • 1 tablespoon sugar or honey
  • salt To taste

For Serving

  • 3 cups cooked basmati rice
  • 4 pieces naan bread
  • 2 tablespoons fresh cilantro Chopped

Instructions

  • In a medium bowl, mix Greek yogurt, lemon juice, garam masala, cumin, turmeric, salt, and black pepper. Add chicken and coat. Let rest 15–20 minutes.
  • Heat 2 tablespoon butter in a large skillet over medium-high heat. Add chicken and cook 5–6 minutes until golden and cooked through. Remove and set aside.
  • In the same skillet, melt remaining butter and cook onion until soft and golden. Add garlic and ginger and cook 1 minute.
  • Stir in garam masala, cumin, coriander, turmeric, cayenne, and fenugreek. Cook 30–60 seconds until aromatic.
  • Add crushed tomatoes, tomato paste, and sugar. Simmer 5–6 minutes until slightly thickened.
  • Lower heat and stir in heavy cream. Return chicken to the pan and simmer 3–4 minutes. Season with salt to taste.
  • Serve hot over basmati rice with naan and garnish with fresh cilantro.

Notes

  • For a lighter version, swap heavy cream for coconut milk or half-and-half.
  • Chicken thighs stay extra juicy and are perfect for beginner cooks.
  • Leftovers keep well in the fridge for up to 4 days and taste even better the next day.
  • This butter chicken freezes beautifully, just reheat gently with a splash of cream.

Nutrition

Serving: 250g | Calories: 520kcal | Carbohydrates: 28g | Protein: 34g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 145mg | Sodium: 620mg | Potassium: 520mg | Fiber: 4g | Sugar: 7g | Vitamin A: 480IU | Vitamin C: 6mg | Calcium: 120mg | Iron: 3mg