Easy Homemade Butter Chicken (Restaurant-Style in 30 Minutes!)

Butter Chicken is one of the world’s most beloved curries, and this recipe proves you don’t need to order takeout to enjoy its creamy, spiced perfection. Imagine tender pieces of chicken, marinated in yogurt and spices, simmered in a luxuriously rich sauce made from tomatoes, cream, and a blend of warming spices. This easy, 30-minute version delivers all the complex flavor and velvety texture of the restaurant classic, right from your own kitchen.

The secret to great Butter Chicken lies in two simple steps: marinating the chicken for tenderness and building a deeply flavorful sauce by sautéing aromatics and toasting spices. This recipe streamlines the process without sacrificing taste, making it an achievable and impressive weeknight dinner. Serve it with steamed basmati rice and warm naan to soak up every last drop of the incredible sauce.

Why You’ll Love This Recipe

• Authentic Flavor: Captures the rich, creamy, and perfectly spiced taste of traditional Butter Chicken.
• Surprisingly Quick: Ready in about 30 minutes—faster than delivery!
• One-Pan Wonder: Cooks in a single skillet for easy prep and cleanup.
• Crowd-Pleasing Comfort Food: A guaranteed hit for family dinners or when hosting friends.
• Customizable: Easily adjust the spice level to your preference.

Ingredients & Substitutions

For the Chicken & Marinade:

• 1.5 lbs boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
• ½ cup plain Greek yogurt (or regular yogurt)
• 1 tbsp lemon juice
• 2 tsp garam masala
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp turmeric
• 2 garlic cloves, minced
• 1-inch piece ginger, grated
• 1 tsp salt

For the Sauce:

• 3 tbsp butter (or ghee)
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tbsp garam masala
• 1 tsp ground cumin
• 1 tsp paprika
• ½ tsp cayenne pepper (adjust to taste)
• 1 (14 oz) can tomato sauce or crushed tomatoes
• 1 cup heavy cream (or coconut cream for dairy-free)
• 1 tsp sugar (or honey)
• Salt to taste
• Fresh cilantro, for garnish

Easy Substitutions:

• Chicken: Chicken breasts work but may be slightly less juicy. For a vegetarian version, use chickpeas or paneer.
• Cream: Use full-fat coconut milk or cashew cream for a dairy-free, still-rich alternative.
• Yogurt: Sour cream or coconut yogurt can be used in the marinade.
• Butter: Ghee is traditional and adds a nutty flavor, or use a neutral oil.

Step-by-Step Instructions

1. Marinate the Chicken: In a bowl, combine the chicken pieces with all the marinade ingredients (yogurt, lemon juice, spices, garlic, ginger, salt). Mix well, cover, and let marinate for at least 15 minutes (or up to overnight in the fridge).
2. Cook the Chicken: Heat 1 tablespoon of butter or oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer (cook in batches if needed) and cook for 5-7 minutes until browned on all sides and cooked through. Remove chicken and set aside.
3. Build the Sauce Base: In the same skillet, melt the remaining 2 tablespoons of butter. Add the chopped onion and cook for 5 minutes until soft. Add the minced garlic and ginger, and cook for 1 more minute until fragrant.
4. Toast the Spices: Stir in the garam masala, cumin, paprika, and cayenne pepper. Cook for 30 seconds to 1 minute, stirring constantly, until very fragrant.
5. Simmer the Sauce: Pour in the tomato sauce and sugar. Bring to a simmer and cook for 5-7 minutes, allowing the sauce to thicken slightly.
6. Creamy Finish: Reduce the heat to low. Stir in the heavy cream. Add the cooked chicken back to the skillet and simmer gently for another 5 minutes to heat through and let the flavors meld. Do not boil.
7. Serve: Taste and adjust seasoning with salt. Garnish with fresh cilantro. Serve immediately with steamed basmati rice and/or warm naan bread.

Expert Tips for the Best Butter Chicken

• Marinate for Depth: For the most tender and flavorful chicken, marinate it for several hours or overnight.
• Don’t Skip the Spice Toast: Toasting the ground spices in butter (blooming) is a crucial step that unlocks their full aromatic potential.
• Control the Heat: The cayenne pepper controls the spiciness. Use ¼ tsp for mild, ½ tsp for medium, and 1 tsp for a noticeable kick.
• For a Smokier Flavor: For a signature restaurant touch, add ½ teaspoon of kasoori methi (dried fenugreek leaves), crushed between your palms, at the end.
• Storage: Let cool completely. Store in an airtight container in the fridge for 3-4 days. Reheat gently on the stovetop over low heat, adding a splash of water or cream if the sauce has thickened too much.

Nutrition (Per Serving, sauce only, makes 4): Approximately 480 calories | 35g Protein | 15g Carbohydrates | 32g Fat

If you love rich, creamy dinners, you must try our Brazilian Coconut Chicken. For another comforting one-pot meal, check out our hearty Spanish Potato Soup with Chorizo. This recipe was inspired by the simplified, accessible approach of the Quick & Easy Homemade Butter Chicken Recipe from Maja’s Recipes.