Quick & Easy Homemade Butter Chicken is my go-to when I want something cozy but don’t have all day to cook. It’s got that creamy, slightly spicy vibe you’d get at an Indian restaurant, but I can make it at home in like 40 minutes. The sauce is so rich, it’s perfect over rice or with naan for dipping. I make this for my family all the time, and even my picky eaters clean their plates. It’s a total winner!
Stuff You’ll Need
Here’s what I grab from my kitchen for Quick & Easy Homemade Butter Chicken:
- 1 lb chicken breast, chopped into chunks (thighs work too if you like it juicier)
- 1 cup plain Greek yogurt
- 1 tbsp curry powder
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- 3 tbsp olive oil
- 1 tbsp butter
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 cup tomato sauce
- 1 tsp sugar
- ½ cup heavy cream
- Fresh cilantro for sprinkling
Most of this is probably already in your pantry!
How I Throw It Together
Here’s how I make Quick & Easy Homemade Butter Chicken without breaking a sweat:
- Mix the chicken with yogurt, curry powder, garlic powder, paprika, and salt in a bowl. Let it chill for 15 minutes while I chop stuff.
- Heat 2 tbsp olive oil in a skillet on medium-high. Cook the chicken until it’s golden, about 8 minutes, then set it aside.
- In the same skillet, melt the butter with another tbsp of oil. Add onion, garlic, and a pinch of salt. Cook until it smells amazing, about 5 minutes.
- Pour in the tomato sauce and sugar. Let it bubble for 5 minutes to get all cozy.
- Add the chicken back, stir in the cream, and let it simmer for another 5 minutes until it’s creamy perfection.
- Sprinkle with cilantro and serve with rice or naan. Done!
Tricks to Make It Awesome
- Marinate the chicken longer if you can—overnight makes it extra tender.
- Thighs are juicier, but breasts are leaner—your choice!
- If the sauce feels thick, splash in a bit of water or more cream.
- Want some heat? Toss in a pinch of chili powder.
For more Indian cooking ideas, I love browsing Swasthi’s Recipes. She’s got the good stuff!
Saving Leftovers and Fun Twists
- Leftovers: Keep Quick & Easy Homemade Butter Chicken in the fridge for 3–4 days in a sealed container. Reheat with a little cream to keep it smooth. It freezes okay for 2 months, but the sauce might split a bit.
- Twists: Use coconut milk instead of cream for a lighter take. Sometimes I add peas or carrots for extra color.
Check out my Baked Feta Pasta: The Dish I Can’t Stop Making to pair with this!
Wrapping It Up
This Quick & Easy Homemade Butter Chicken is my secret for making weeknights feel special without tons of work. It’s creamy, flavorful, and so easy to tweak. Try it out, and I bet you’ll love it as much as I do. Share your pics with #MajasRecipes—I’d love to see!
