Quick & Easy Homemade Butter Chicken Recipe

Name: Quick & Easy Homemade Butter Chicken
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Cuisine: Indian
Ingredients: 1.5 lb (700g) boneless skinless chicken thighs, cut into 1.5-inch pieces; 3/4 cup plain yogurt (Greek or regular); 1 tbsp lemon juice; 1 tbsp vegetable oil (for marinade); 1 tsp salt (for marinade); 1 tsp garam masala (for marinade); 4 tbsp butter, divided; 1 tbsp vegetable oil (for cooking); 1 medium onion, finely chopped; 3 cloves garlic, minced; 1.5 tbsp fresh ginger, grated; 1 tsp ground coriander; 1 tsp ground cumin; 1/2 tsp turmeric; 1–2 tsp paprika (or Kashmiri chili powder); 1/2 tsp cayenne (optional); 1 (28 oz) can crushed tomatoes or tomato puree (about 3 cups); 1 tsp sugar (or honey); 1/2 cup heavy cream (or 3/4 cup cashew cream for dairy-free); 1 tsp kasuri methi (optional); 1 tbsp garam masala (for finishing); Fresh cilantro, chopped, for garnish; Salt and pepper to taste

by Joudia Elise

Published on: December 4, 2025

Delicious homemade butter chicken served with rice and naan

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If you want restaurant-quality butter chicken at home without a laundry list of exotic pantry items or hours of simmering, this Quick & Easy Homemade Butter Chicken Recipe is for you. I’ll show you how to build deep flavor fast — smart marinating, efficient searing, and a silky tomato-butter sauce — plus the science behind every move. This is the version I cook on weeknights when I want comfort food that’s fast, dependable, and impossible to resist.

Before we jump in: if you ever need inspiration for using leftover chicken in soups after a big batch of curry, check this handy leftover chicken noodle soup idea: https://www.wecookrecipe.com/leftover-chicken-noodle-soup-recipe-easy-comfort/.

Why this recipe works

Fast but flavorful: a short marinade to inject flavor, high-heat sear to add Maillard complexity, and a concentrated tomato-cream sauce that simmers just long enough to meld.
Flexible: works with bone-in or boneless chicken, and adapts easily for dairy-free or lighter versions.
Real techniques, not shortcuts that sacrifice taste: we’ll roast spices, reduce tomatoes properly, and finish with butter for the signature silky mouthfeel.

Below you’ll find a detailed ingredient breakdown, method with chef tips, troubleshooting, variations, storage and reheating advice, nutrition insights, a recipe card, and FAQs.

Image prompt (for hero image generation)

Quick & Easy Homemade Butter Chicken Recipe: glossy red-orange butter chicken in a shallow white bowl, dollop of cream, sprinkle of chopped cilantro, charred chicken pieces visible, warm naan and basmati rice at the edges, soft afternoon light.

What is butter chicken (and how is this quick version different)?

Butter chicken (murgh makhani) is a northern Indian dish of tandoor-seared chicken simmered in a tomato-based sauce enriched with butter and cream. Traditional recipes use tandoor cooking and long marination; this Quick & Easy Homemade Butter Chicken Recipe recreates that deep, smoky, tangy, and creamy profile using accessible techniques:

Short yogurt-citrus-spice marinade (20–60 minutes) to tenderize and flavor.
High-heat pan sear or broil for exterior char instead of a tandoor.
Concentrated tomato base cooked just long enough to avoid raw tomato taste.
Butter and cream finish for that classic velvet texture.

This version balances speed and flavor — perfect for weeknights or a stress-free weekend dinner.

Ingredient breakdown: what each ingredient does (and smart swaps)

Understanding the role of each ingredient helps you adapt without losing flavor.

Chicken: Boneless skinless thighs are my first choice — they stay juicy and tolerate high heat. Breast works if you prefer leaner meat but watch for dryness. Bone-in pieces increase flavor but add cooking time.
Yogurt: Mildly acidic yogurt in the marinade tenderizes and helps spices cling. The lactic acid breaks down muscle fibers gently.
Lemon juice / vinegar: Adds brightness, balances the cream and butter, and helps tenderize surface proteins.
Garlic & ginger: The backbone of many Indian sauces; fresh minced provides sharper, fresher aromatics than jarred pastes.
Garam masala: Complex warming spice blend that goes in both the marinade and near the end of cooking to preserve aroma.
Ground coriander + cumin: Coriander gives citrusy, floral notes; cumin adds earthy warmth. Toasting whole spices and grinding them fresh maximizes aroma.
Ground turmeric & paprika: Turmeric gives color and anti-inflammatory benefit; paprika (or Kashmiri chili powder if you have it) gives color and mild sweetness. Use cayenne only if you want heat.
Tomato puree / crushed tomatoes: Using a concentrated puree or good-quality crushed tomatoes produces a smooth sauce faster than whole canned tomatoes. For best flavor, simmer to remove raw edge.
Butter: Not just for richness — it coats oil-soluble flavor molecules and gives the sauce a luxurious mouthfeel.
Heavy cream or cashew paste: Cream adds silkiness and mellows acidity. For dairy-free, use cashew cream (blended soaked cashews) or coconut cream (different flavor).
Kasuri methi (dried fenugreek leaves): Small quantity adds signature bitter-herbal notes. If you don’t have it, dried oregano + a pinch of fenugreek powder can approximate it.
Salt & sugar: Salt is essential for seasoning and extracting moisture during marination; a touch of sugar balances tomato acidity.

Health & nutrition notes

Chicken thighs provide slightly more fat and more flavor, but chicken breast reduces calories. Pair with brown rice or cauliflower rice for lower glycemic load.
Turmeric in the recipe offers anti-inflammatory benefits; black pepper helps curcumin absorption.
For a lighter version, reduce butter and replace some cream with Greek yogurt at the finish (whisk in off-heat to avoid splitting).

For other easy chicken ideas that pair well with butter chicken night (like enchilada-style casseroles), see this quick and easy green chile chicken casserole inspiration: https://www.wecookrecipe.com/quick-and-easy-green-chile-chicken-enchilada-casserole/.

Kitchen equipment and prep timeline

What you need

Large bowl for marinade
Heavy skillet or cast-iron pan (best for searing)
Blender or immersion blender (optional, for ultra-smooth sauce)
Saucepan for simmering sauce (or use same skillet after searing)
Tongs and thermometer (helpful)

Time breakdown (quick plan)

Marinate: 20–60 minutes (minimum 20 for functional flavor)
Sear: 8–12 minutes
Sauce: 12–15 minutes
Total hands-on: ~45 minutes (including short marinate)
Make-ahead: Marinate overnight for deeper flavor

Why this equipment matters

A heavy pan gives consistent high heat and rapid browning.
A blender smooths the sauce quickly; alternatively, strain to remove solids for silky texture.

Recipe card — Quick & Easy Homemade Butter Chicken Recipe

Servings: 4
Active time: 30 minutes (plus marinate)
Total time: 50–80 minutes

Ingredients

1.5 lb (700g) boneless skinless chicken thighs, cut into 1.5-inch pieces
3/4 cup plain yogurt (Greek or regular)
1 tbsp lemon juice
1 tbsp vegetable oil (for marinade)
1 tsp salt (for marinade)
1 tsp garam masala (marinade)
4 tbsp butter, divided
1 tbsp vegetable oil (for cooking)
1 medium onion, finely chopped
3 cloves garlic, minced
1.5 tbsp fresh ginger, grated
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp turmeric
1–2 tsp paprika (or Kashmiri chili powder)
1/2 tsp cayenne (optional, for heat)
1 (28 oz) can crushed tomatoes or tomato puree (about 3 cups)
1 tsp sugar (or honey), adjust to taste
1/2 cup heavy cream (or 3/4 cup cashew cream for dairy-free)
1 tsp kasuri methi (optional)
1 tbsp garam masala (finish)
Fresh cilantro, chopped, for garnish
Salt and pepper to taste

Method overview (full steps below)

Nutrition (approx per serving)

Calories: ~520 (thighs + butter + cream; varies with protein cuts and cream)
Protein: ~34g
Fat: ~32g
Carbs: ~13g
(Exact numbers vary with ingredient brands and portion sizes.)

Step-by-step method with chef insights

Step 1 — Marinate for flavor and texture

In a bowl, whisk yogurt, lemon juice, 1 tbsp oil, salt, and 1 tsp garam masala. Add chicken pieces and toss to coat. Marinate for 20 minutes at minimum; up to overnight in the refrigerator.
Chef insight: The yogurt does three things — tenderizes, carries spices, and creates a thin coating that browns quickly. Even 20 minutes moves the needle.

Step 2 — Sear for smoky depth

Heat a heavy skillet over medium-high until very hot. Add 1 tbsp oil + 2 tbsp butter. Shake off excess marinade (reserve drips for the sauce) and sear chicken in batches until dark brown on edges (about 2–3 minutes per side). Don’t crowd the pan.
Chef insight: Browning equals flavor. If pieces steam instead of searing, the sauce will taste flat. Use high heat and dry the surface as needed.

Step 3 — Build the sauce

Remove chicken to a plate. Reduce heat to medium, add remaining 2 tbsp butter. Sauté onion until softened and lightly golden (8–10 minutes). Add garlic and ginger; cook 30–45 seconds.
Add ground spices (coriander, cumin, turmeric, paprika, cayenne if using) and cook 1 minute to bloom oils — this wakes up the spices.
Pour in crushed tomatoes and reserved marinade drippings. Bring to a simmer and cook 8–10 minutes to reduce raw tomato taste. Stir in sugar to balance acidity.

Chef insight: Blooming spices in fat changes their flavor from raw and chalky to warm and perfumed. Don’t skip the sugar — it rounds the tomato.

Step 4 — Finish the sauce and chicken

Return seared chicken (and juices) to the pan. Simmer 6–8 minutes until chicken is cooked through (internal temp 165°F / 74°C). Stir in heavy cream and kasuri methi. Simmer 1–2 minutes more — don’t boil aggressively after cream to avoid splitting.
Off heat, stir in 1 tsp garam masala and additional 1 tbsp butter for gloss. Adjust salt and heat.

Chef insight: Finish with garam masala off heat to preserve volatile aromatics. A final knob of butter (monter au beurre) emulsifies the sauce for shine.

Step 5 — Rest and serve

Let the curry rest 5 minutes; garnish with chopped cilantro and a swirl of cream. Serve with basmati rice and warm naan.

For a quick weeknight side, try a simple cucumber salad or quick steamed greens. For more recipe ideas that work well with Indian flavors and quick dinners, check out these 30 easy Japanese recipes for inspiration on fast weeknight cooking techniques: https://www.wecookrecipe.com/30-easy-japanese-recipes/.

Pro tips, chef secrets, and mistakes to avoid

Pro tips

Use thighs for forgiving juiciness. If using breasts, reduce simmer time and check internal temp early.
Toast whole spices (bay leaf, cinnamon stick, cardamom pods, cloves) for 1–2 minutes before adding aromatics for a deeper base flavor profile.
If you want a smoky hint without a grill, char the tomato puree lightly in the pan for 1–2 minutes — it adds complexity.
For the creamiest texture without heavy cream, blitz 3/4 cup soaked cashews with 1/3 cup water and stir in at the finish.
Garnish with a squeeze of lemon at the table to brighten the rich sauce.

Common mistakes and how to avoid them

Crowding the pan: Steamed chicken equals less flavor. Sear in batches.
Under-seasoned sauce: Taste after tomatoes reduce. They can mute spices; don’t be afraid to add salt or sugar to achieve balance.
Overboiling after cream: High heat can cause the sauce to split. Simmer gently.
Skipping kasuri methi: It adds subtle bitters that make the sauce rounded. If unavailable, add a pinch of fenugreek powder or a small squeeze of lemon to mimic the effect.

Variations & swaps

Vegetarian butter paneer-style options

Paneer: Replace chicken with 14 oz cubed paneer. Lightly pan-fry cubes before adding to sauce.
Chickpea or tofu: Use one can of chickpeas drained, or firm tofu pressed and cubed.

Dairy-free / vegan

Replace butter with vegan butter or coconut oil. Substitute heavy cream with cashew cream or full-fat coconut milk (note the coconut flavor).
Use olive oil for searing and finish with 1 tbsp vegan butter for gloss.

Lower-calorie

Reduce butter to 2 tbsp and swap heavy cream for 1/2 cup plain Greek yogurt (whisked in off heat).
Serve with cauliflower rice or whole-grain basmati to increase fiber.

Spicy or smoky

Add 1 tsp smoked paprika for a smoky kick, or increase cayenne for heat.
A touch of chipotle in adobo can create an interesting fusion twist.

Meal-prep friendly

Make extra sauce and pouch chicken separately. Reheat quickly and add fresh cream at service to maintain texture.

Serving suggestions

Traditional: Basmati rice and butter naan. Sprinkle cilantro and thinly sliced red onion.
Lighter: Serve over a bed of quick steamed greens or with a side of cucumber raita.
Comfort combo: For a hearty bowl, pair with a simple lentil dal and a wedge of lemon.

If you enjoy creamy, comforting soups as weeknight companions to curry nights, try this creamy chicken tortilla soup for variety: https://www.wecookrecipe.com/creamy-chicken-tortilla-soup/.

Storage and reheating — preserve texture and flavor

Storage

Refrigerate: Cool to room temperature, then refrigerate in an airtight container for up to 3–4 days.
Freeze: Freeze in portioned containers for up to 3 months. Leave a 1-inch headspace to allow for expansion.

Reheating tips

From fridge: Reheat gently on medium-low with a splash of water or stock to loosen the sauce. Bring to an internal temperature of 165°F / 74°C.
From frozen: Thaw overnight in the fridge, then reheat as above. If reheating straight from frozen, use low heat and more liquid to prevent scorching.
Avoid boiling vigorously after adding cream. Finish with a small knob of butter off heat to regain shine.

Chef note: The sauce often thickens in the fridge. Adding a tablespoon or two of water, stock, or cream while reheating restores the original texture.

Nutrition insights and portioning

Approximate nutrition (per serving, recipe serves 4):

Calories: 450–550 (depends on chicken cut and cream)
Protein: ~30–35g
Fat: 25–35g (mostly from butter/cream)
Carbs: 10–20g (mostly from tomato and small sugar)

Tips to make it healthier

Choose chicken breast, reduce butter and cream, or swap cream for low-fat Greek yogurt (whisked in off-heat).
Serve with whole-grain basmati to increase fiber and keep you full longer.
Add a side of roasted vegetables to boost nutrient density.

Functional benefits

Turmeric + black pepper: anti-inflammatory potential.
Lean protein: supports muscle repair and satiety.
Tomatoes: source of vitamin C and lycopene, enhanced by cooking.

Scalability and batch cooking

Scaling up

Double the sauce and chicken in the same pan if your cookware accommodates; otherwise, double in separate batches and combine at the end.
The sauce freezes well; make a large batch and freeze in 2–3 cup portions for fast dinners.

Batch-cooking strategy

Roast or grill a tray of chicken pieces ahead of time, store separately, and at dinner time warm the sauce and add the cooked chicken — this cuts weeknight time dramatically.

For other make-ahead comfort meals to rotate through your week, the lasagna soup recipe is a great alternate one-pot idea: https://www.wecookrecipe.com/lasagna-soup-recipe/.

Frequently Asked Questions (FAQ) — schema-ready

Q: How long should I marinate the chicken for butter chicken?
A: Minimum 20 minutes to let flavors penetrate; 2–12 hours is ideal. Overnight gives the best depth.

Q: Can I use chicken breast instead of thighs?
A: Yes. Use the same method but reduce simmer time to prevent dryness; remove when internal temp reaches 165°F (74°C).

Q: What if I don’t have kasuri methi?
A: Use a pinch of fenugreek powder or a tiny squeeze of lemon to achieve a similar bitter-bright finish. Toasted dried oregano can add a complementary herb note.

Q: How do I make butter chicken less heavy?
A: Cut butter and cream by half and use plain Greek yogurt (whisked in off-heat) or cashew cream to maintain creaminess.

Q: Can I make this in a slow cooker or Instant Pot?
A: Yes — for Instant Pot, sauté aromatics using Sauté mode, add tomatoes and spices, pressure cook chicken for 6–8 minutes (depending on piece size), quick release, then stir in cream and butter off-heat. Slow cooker requires sautéing onions first and cooking on low for 3–4 hours.

Q: Does butter chicken freeze well?
A: Yes. Freeze in airtight containers up to 3 months. Thaw overnight in fridge and reheat gently.

Troubleshooting — quick fixes

Problem: Sauce tastes raw and acidic
Fix: Simmer uncovered to reduce and concentrate tomatoes. Add 1 tsp sugar or a small pat of butter to round out acidity.

Problem: Sauce splits after adding cream
Fix: Remove from heat before stirring in cream, then warm gently. If already split, blitz with a stick blender for emulsification, or add a small slurry of cold water + cornstarch and simmer gently.

Problem: Chicken dry or overcooked
Fix: Use thighs or reduce simmer time. If overcooked, shred and fold into sauce; it will absorb moisture and become tender.

Final plating and presentation tips

Use a shallow wide bowl to show off the sauce and chicken pieces. Drizzle a swirl of cream on top and drag with a spoon for a decorative touch.
Finish with fresh cilantro and thin strips of ginger for color and brightness.
Serve with warm naan baskets and lemon wedges at the table for extra freshness.

Conclusion

Make this Quick & Easy Homemade Butter Chicken Recipe when you want bold, comforting Indian flavors without a long cooking marathon. The technique — short marinade, high-heat sear, spice blooming, and a silky finish — delivers maximum flavor with minimum fuss. If you like a faster spin on butter chicken that prioritizes speed even further, this Easy 20 Minute Butter Chicken from Gimme Delicious is a good complementary reference to compare timing and shortcuts: Easy 20 Minute Butter Chicken | Gimme Delicious. For another home-cook perspective and variations, see this Quick & Easy Homemade Butter Chicken Recipe at Maja’s Recipes for ideas on different marinades and finish techniques: Quick & Easy Homemade Butter Chicken Recipe – Maja’s Recipes.

If you cook this recipe, bookmark it, share a photo, and tag us — the flavors reward the effort.

Author

Joudia Elise
I'm a recipe developer and wellness enthusiast at We Cook Recipe, where I share practical, family-friendly recipes that support real life not restrictive diets. My approach combines traditional cooking wisdom with modern nutritional understanding, always prioritizing sustainable habits over quick fixes. When I'm not in the kitchen, you'll find me testing wellness trends (like this one!) to separate fact from hype for our community.

butter chicken Easy Recipes homemade dinner Indian cuisine quick meals

Quick & Easy Homemade Butter Chicken Recipe