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Quick & Easy Homemade Butter Chicken

Quick & Easy Homemade Butter Chicken
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This Quick & Easy Butter Chicken is creamy, comforting, and full of warm spices—all made in one skillet. Tender chicken thighs are lightly marinated, then simmered in a rich tomato-butter sauce finished with cream for that signature velvety texture. It’s perfect for weeknight dinners and tastes amazing with naan and fluffy rice.

Ingredients

Scale

For the Chicken & Marinade

  • 1½ lbs skinless boneless chicken thighs, cut into bite-sized pieces

  • 1 teaspoon salt

  • 1 teaspoon garlic powder

  • 1 teaspoon sweet paprika

  • ½ teaspoon curry powder

  • 1 tablespoon Greek yogurt

For the Butter Chicken Sauce

  • 3 tablespoons vegetable oil

  • 3 tablespoons butter, divided

  • 6 garlic cloves, minced

  • 1 medium onion, diced

  • 1 (15-ounce) can tomato sauce

  • 1 teaspoon sugar

  • 1 teaspoon salt (adjust to taste)

  • ½ teaspoon black pepper

  • 2 cups heavy cream

  • ½ teaspoon cayenne pepper (optional)

  • 1 teaspoon garam masala

  • ½ teaspoon curry powder

  • ¼ cup freshly chopped parsley (optional, for garnish)

To Serve

  • Naan bread

  • Steamed rice

Instructions

1. Marinate the Chicken

In a medium bowl, combine the chicken with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix until the chicken is evenly coated. Set aside to marinate for at least 15 minutes.

2. Cook the Chicken

Heat the vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 8–10 minutes, stirring occasionally, until golden and fully cooked. Remove the chicken and set aside.

3. Prepare the Sauce Base

Lower the heat to medium. Add 1 tablespoon butter to the skillet and scrape up any browned bits. Add the garlic and onion with a pinch of salt and sauté until the onion is soft and fragrant.

4. Build the Sauce

Stir in the tomato sauce and sugar. Simmer for 2–3 minutes, then return the chicken to the pan. Pour in the heavy cream and stir until the sauce becomes smooth and orange in color.

5. Season and Simmer

Add cayenne pepper (if using), garam masala, curry powder, and black pepper. Simmer on low heat for 10 minutes, allowing the flavors to blend. Adjust salt if needed.

6. Finish with Butter

Stir in the remaining 2 tablespoons cold butter until melted and glossy. Garnish with chopped parsley if desired.

7. Serve

Serve hot with naan bread and steamed rice.

Notes

  • Chicken thighs stay juicier than chicken breast, but both work.

  • Cold butter at the end gives the sauce a restaurant-style silky finish.

  • Adjust heat easily: Skip cayenne for mild, or add extra for spice.

  • Make it richer: Replace ½ cup of cream with coconut milk for depth.

  • Great leftovers: Flavors improve after a day in the fridge.

Find it online: https://tastyquickly.com/quick-easy-homemade-butter-chicken/