Quick & Easy Homemade Butter Chicken Recipe is a creamy, spiced Indian-style tomato and butter sauce simmered with tender chicken for family-friendly comfort and fast weeknight satisfaction. Quick & Easy Homemade Butter Chicken Recipe brings classic murgh makhani flavors into an approachable, streamlined method that saves time without sacrificing richness or depth of flavor.
Quick & Easy Homemade Butter Chicken Recipe is ideal for cooks who want restaurant-style results with pantry-friendly ingredients and minimal fuss. Quick & Easy Homemade Butter Chicken Recipe balances tangy tomato, warming spices, and a touch of cream to create a dish that pairs beautifully with rice or naan.
Table of Contents
What Makes This Recipe So Special
This version focuses on speed and technique – using a quick marination, a shortcut tomato base, and a few flavor-boosting tips so you can have dinner on the table in about 30 minutes active time.
Home cooks often search for “butter chicken recipe”, “easy butter chicken”, “murgh makhani”, “homemade butter chicken”, and “best butter chicken”, and this recipe pulls from those top ideas to deliver rich flavor with less babysitting. There are two helpful internal links sprinkled below for readers who like variations and complementary chicken recipes.
Why This Works
- Balanced spice mix – A straightforward garam masala plus cumin and paprika gives the sauce warmth without being overly complex.
- Acid and cream – Tomato puree and a splash of cream create the classic rounded tang and silkiness.
- Short marination – Yogurt and lemon tenderize the chicken fast while imparting mild tang, cutting typical overnight marination to minutes.
- Finish with butter – A final knob of butter melts into the sauce to boost the luxurious mouthfeel.
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
- 1 cup plain yogurt (for quick marinating)
- 2 tablespoons lemon juice
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 4 tablespoons unsalted butter, divided
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 (14-ounce) can crushed tomatoes or tomato puree
- 1/2 cup heavy cream or full-fat coconut milk
- 1 tablespoon sugar (optional – to balance acidity)
- Fresh cilantro for garnish
Equipment
- Large skillet or heavy-bottomed pan
- Mixing bowl
- Measuring cups and spoons
- Wooden spoon or spatula
- Blender or immersion blender (optional for ultra-smooth sauce)
For an entirely different garlic-forward chicken idea, check out this tasty variation: Easy Soy Garlic Chicken Thighs.
Prep and Quick Notes
- Trim excess fat from chicken thighs and cut into uniform pieces for even cooking.
- Combine yogurt, lemon, garam masala, cumin, paprika, and salt in a bowl and toss the chicken to coat. Let sit for 10-15 minutes while you prepare other ingredients – this short marination is one of the time-saving secrets.
- If you like a smoother sauce, blitz the crushed tomatoes briefly in a blender before cooking.
Sear the Chicken
Action: Heat 1 tablespoon oil and 2 tablespoons butter in a large skillet over medium-high heat. Add the marinated chicken in a single layer – do this in batches if needed to avoid crowding. Sear until browned on both sides but not fully cooked through, about 3-4 minutes per side. Remove chicken and set aside.
Build the Sauce
Action: Reduce heat to medium and add the remaining oil and butter. Sauté the onion until soft and translucent, about 5-6 minutes. Stir in garlic and ginger and cook 30-60 seconds until fragrant. Sprinkle additional 1/2 teaspoon garam masala and stir.
Simmer with Tomatoes
Action: Pour in the crushed tomatoes and stir to combine. Bring to a gentle simmer and let cook 6-8 minutes to reduce slightly and concentrate flavor. Taste for seasoning and add sugar if the tomatoes taste too acidic.
Finish with Cream and Butter
Action: Stir in the heavy cream and return the seared chicken to the pan. Simmer on low for 6-8 minutes until chicken reaches an internal temperature of 165°F and sauce thickens slightly. Add the last tablespoon of butter and swirl to incorporate.
Rest and Garnish
Action: Remove pan from heat and let the butter chicken rest for 3-4 minutes. Garnish with chopped cilantro and a drizzle of cream if desired.
Tips and Troubleshooting
- If the sauce is too thin – simmer a few minutes longer uncovered to reduce, or stir in 1 tablespoon of tomato paste to thicken without changing flavor.
- If the sauce is too sharp – a pinch more sugar or a splash more cream will mellow acidity.
- Want more char flavor – broil the seared chicken quickly on a tray for 2-3 minutes before returning it to the sauce.
- For a dairy-free version – swap heavy cream for full-fat coconut milk and butter for a neutral oil.
- Internal link (randomly placed): If you’re experimenting with buttery finishes, see how a different butter-based sauce plays with this protein at Cowboy Butter Chicken Recipe.
Serving Suggestions
- Serve over steamed basmati rice or jeera rice for classic pairing.
- Quick naan, roti, or even a crusty baguette are perfect for mopping up sauce.
- A simple cucumber salad or raita cools the palate and balances the spice.
- Tip – when preparing a crisp lettuce wrap version for lighter eats, spoon warm butter chicken into the leaf and garnish with cilantro.
- Quick & Easy Homemade Butter Chicken Recipe can be included on a weeknight rotation or dressed up for guests.
Storage and Make-Ahead
- Refrigerate in an airtight container for up to 4 days. Reheat gently on the stove over low heat – add a splash of water or cream if sauce tightens too much.
- Freeze cooled butter chicken in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- To make ahead – cook through Step 3, cool, and refrigerate. Finish Steps 4 and 5 when ready to serve for fresher texture.
Nutrition (approximate per serving)
- Calories: 480
- Protein: 32 g
- Fat: 30 g
- Carbohydrates: 18 g
- Fiber: 3 g
Note – nutrition varies with choice of cream, portion size, and accompaniments.
Safety Notes
- Always cook chicken to an internal temperature of 165°F for safety.
- Avoid cross-contamination – use separate cutting boards for raw poultry and vegetables.
- If using store-bought tomato products, check for added sugars or salt if you’re monitoring intake.
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yes – chicken breast works but tends to dry out faster. Cut into slightly larger pieces and reduce simmer time.
How spicy is this version?
This recipe is mild-medium. Adjust heat by adding cayenne or more paprika or including a chopped green chili.
Can I make this vegan?
Replace chicken with plant-based protein like tofu or tempeh, substitute coconut milk for cream, and use oil instead of butter.
Is marination necessary?
Short marination improves tenderness and flavor, but you can skip it in a pinch – though the yogurt and lemon help tenderize.
Personal Note
I learned this quicker approach when friends dropped by unexpectedly. A short marination and a reliable canned tomato base were lifesavers – we served it with warm store-bought naan and everyone declared it restaurant-worthy. Keep pantry staples like garam masala and canned tomatoes on hand – they make spontaneous dinners feel special.
Conclusion
This Quick & Easy Homemade Butter Chicken Recipe proves that you can enjoy the cozy, indulgent comfort of butter chicken without the long prep – tender chicken, rich tomato-cream sauce, and a handful of spices create big flavor in little time. If you loved this fast, flavorful method and want another quick take on the dish, check out this similar shortcut version: Easy 20 Minute Butter Chicken | Gimme Delicious.
If you make this recipe, please leave a comment and a star rating to share how it turned out – and pin or post it on Pinterest and Facebook so friends can try it too. What variations did you try – extra heat, coconut milk, or more butter – tell us below!
Quick & Easy Homemade Butter Chicken
Ingredients
Method
- Trim excess fat from chicken thighs and cut into uniform pieces for even cooking.
- Combine yogurt, lemon, garam masala, cumin, paprika, and salt in a bowl and toss the chicken to coat. Let sit for 10-15 minutes.
- Heat 1 tablespoon oil and 2 tablespoons butter in a large skillet over medium-high heat. Add the marinated chicken and sear until browned, about 3-4 minutes per side.
- Reduce heat to medium, add remaining oil and butter. Sauté onion for 5-6 minutes until soft. Add garlic and ginger, cook until fragrant.
- Pour in the crushed tomatoes, bring to a gentle simmer, cook for 6-8 minutes to reduce slightly.
- Stir in heavy cream, return seared chicken to pan, simmer on low for 6-8 minutes until chicken reaches 165°F and sauce thickens.
- Remove from heat, let rest for 3-4 minutes, then garnish with cilantro.