Quick & Easy Homemade Butter Chicken Recipe

Name: Quick Creamy Butter Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1.5 pounds skinless boneless chicken thighs, cut into bite-sized chunks (Thighs stay juicier than breasts.); 1 teaspoon salt (For marinating.); 1 teaspoon garlic powder; 1 teaspoon sweet paprika; 0.5 teaspoon curry powder; 1 tablespoon Greek yogurt (Can be substituted with plain yogurt or a splash of milk.); 3 tablespoons vegetable oil; 3 tablespoons butter, divided; 6 cloves garlic, minced; 1 medium onion, diced; 15 ounces can tomato sauce; 1 teaspoon sugar; 1 teaspoon salt, adjust to taste; 0.5 teaspoon black pepper; 2 cups heavy cream (Can use half-and-half for a lighter version.); 0.5 teaspoon cayenne pepper (Optional for heat.); 1 teaspoon garam masala; 0.5 teaspoon curry powder (Extra for the sauce.); 0.25 cup freshly chopped parsley (Optional, for garnish.); Naan bread (For serving.); Steamed rice (For serving.)

A fast and easy butter chicken recipe with a creamy tomato sauce that’s perfect for weeknight dinners, prepared in just 30 minutes.

By Marlene Dufour ·DEC 23, 2025 ·Updated SEP 25, 2026 ·Be the first to rate

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Quick & Easy Homemade Butter Chicken Recipe

01Why this one

I’ve been making this quick, creamy butter chicken for weeknight dinners for years — it’s fast, forgiving, and gives that rich restaurant-style sauce without hours of simmering. With a short marinate, a two-pan method, and pantry-friendly spices, you’ll have tender thigh meat in a silky tomato-cream sauce ready in about 30 minutes. If you like bold, comforting curries that don’t require a long ingredient list, this recipe is for you. (If you’re after other easy chicken weeknight options, try this air-fryer honey butter garlic chicken tenders for another fast family favorite.)

Why you’ll love this dish

This butter chicken balances speed with the lush, creamy texture people expect from classic butter chicken. It’s ideal for busy weeknights, easy date-night dinners, or batch-cooking for leftovers. Using boneless skinless thighs keeps the meat juicy and forgiving on the stove; Greek yogurt in the marinade tenderizes the chicken quickly without long overnight rests. The sauce is tangy from tomato, rounded with heavy cream, and spiced for warmth rather than heat — perfect for kids or anyone who prefers milder curries.

02Before you cook

How this recipe comes together

Short overview so you know what to expect:

Marinate: Toss bite-sized chicken thighs with a few spices and Greek yogurt. A short 15-minute rest does most of the work.
Sauce base: Sweat garlic and onion, then add tomato sauce and seasonings. Finish with heavy cream and butter for silkiness.
Cook chicken: Brown the marinated pieces in a separate pan so they seal and stay juicy.
Combine & finish: Add the cooked chicken to the sauce, melt in the remaining butter, and simmer briefly to let flavors marry.
This method keeps the sauce velvety and the chicken tender while keeping total hands-on time low.

What you’ll need

1 ½ pounds skinless boneless chicken thighs, cut into bite-sized chunks (thighs stay juicier than breasts)
1 teaspoon salt (for the marinade)
1 teaspoon garlic powder
1 teaspoon sweet paprika
½ teaspoon curry powder
1 tablespoon Greek yogurt (plain)
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 for heat)
1 teaspoon garam masala
½ teaspoon curry powder (extra for the sauce)
¼ cup freshly chopped parsley (optional, for garnish)
Naan bread and steamed rice, for serving

Ingredient notes and substitutions:

Greek yogurt: can be swapped for plain yogurt or a splash of milk if needed, but Greek yogurt gives better coating and tenderizing power.
Heavy cream: for a lighter version use half-and-half plus 2 tbsp butter, or coconut milk for a dairy-free twist (results will be less rich).
Chicken: boneless skinless breasts work if preferred, but reduce cook time to prevent drying.
If you like extra smoky depth, use smoked paprika instead of sweet paprika, or add a touch of tomato paste when sautéing the onions.

Also useful: if you want a creamy chicken dinner that cooks differently, check this slow-cooker comfort option: easy crockpot cheesy chicken broccoli rice.

03At the stove

Step-by-step instructions

Marinate the chicken: In a bowl, combine the chicken chunks with 1 teaspoon salt, garlic powder, sweet paprika, ½ teaspoon curry powder, and the Greek yogurt. Mix until coated. Cover and refrigerate for at least 15 minutes (you can marinate up to 2 hours).
Start the sauce: Heat 3 tablespoons vegetable oil and 1 tablespoon butter in a large skillet over medium heat. Add minced garlic and diced onion and sauté until softened and fragrant, about 4–5 minutes.
Build the sauce: Stir in the tomato sauce, sugar, 1 teaspoon salt, black pepper, heavy cream, cayenne (if using), garam masala, and the extra ½ teaspoon curry powder. Bring to a gentle simmer and cook for 3–5 minutes so flavors meld.
Cook the chicken: While the sauce simmers, heat another skillet over medium-high heat. Add a splash of oil and cook the marinated chicken in a single layer (work in batches if needed) until browned and cooked through, about 5–7 minutes depending on size.
Combine and finish: Transfer the cooked chicken into the simmering sauce. Stir in the remaining 2 tablespoons of butter until melted. Simmer together for 2–3 minutes so the chicken soaks up the sauce.
Garnish and serve: Sprinkle with chopped parsley if desired. Serve hot with warmed naan and steamed rice.

Timing: active prep ~15 minutes, cook time ~15 minutes, total ~30–35 minutes.

The recipe

Quick Creamy Butter Chicken

Rate it ·Dinner · Main Course · Indian

Prep: 15 MIN
Cook: 15 MIN
Total: 30 MIN
Serves: 4

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01Ingredients

4 servings

For marination

For the sauce

For serving

02Method

Marinate the chicken
Start the sauce
Build the sauce
Cook the chicken
Combine and finish
Garnish and serve

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03Recipe notes

01Best served over steamed rice or with warm naan. For variations, use coconut milk for a dairy-free option or add smoked paprika for a deeper flavor.

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04After dinner

Serving suggestions

Best ways to enjoy it: Spoon over steamed basmati rice for a classic pairing. Warm naan or garlic naan is excellent for scooping the sauce.
Creative pairings: Serve with a side of roasted cauliflower or a simple cucumber raita (yogurt, cucumber, salt, and a pinch of cumin) to cut richness. For a dinner party, present in a shallow bowl with a wedge of lemon and a scattering of fenugreek leaves or cilantro.
Plating tips: Spoon a ladle of sauce in the center of a shallow bowl, arrange chicken pieces on top, and finish with parsley or cilantro and a drizzle of extra cream for visual appeal.

How to store & freeze

FridgeUP TO 3–4 DAYS

Refrigerator: Cool leftovers to room temperature and store in an airtight container for up to 3–4 days. Keep rice and naan separate for best texture.

Reheat

Reheating: Gently reheat on the stovetop over low heat, stirring so the cream doesn’t split. Add a splash of water, stock, or cream if the sauce thickened. Microwave in short bursts, stirring between, for single portions.

FreezerUP TO 3 MONTHS

Freezing: Let the dish cool completely, then freeze in airtight, freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating. Note: heavy cream can change texture after freezing; reheat slowly and whisk to re-emulsify.

Reheat2 HOURS

Food safety: Reheat until piping hot (internal temperature 165°F / 74°C). Don’t keep perishable leftovers at room temperature for more than 2 hours.

From Marlene's stove

Pro chef tips

Brown chicken in a hot pan: Browning adds flavor and texture. Don’t overcrowd the pan — give pieces space to sear.
Use thighs for forgiving results: Thigh meat is more forgiving than breast and stays tender even if cooked a touch longer.
Control heat with spices: If you want milder curry, skip cayenne and add garam masala at the end for aroma rather than heat. If you want deeper flavor, toast ½ teaspoon of garam masala in the pan briefly before adding the tomato sauce.
Prevent curdling: Bring the sauce to a gentle simmer, not a rolling boil, after adding cream. If the cream looks like it might split, lower the heat and whisk in a tablespoon of room-temp liquid (cream or water).
Shortcut: If you’re short on time, you can cook chicken directly in the sauce; brown it first in a small hot pan or sear it briefly in the sauce to keep cooking time down.
Want more buttery garlic notes? Stir 1–2 teaspoons of ghee or clarified butter into the finished sauce.
For other garlic-forward chicken ideas and inspiration, see this garlic butter chicken recipe.

Marlene

Recipe variations

Coconut butter chicken: Swap heavy cream for full-fat coconut milk for a dairy-free, slightly tropical version. Add a squeeze of lime at the end.
Smoky butter chicken: Use smoked paprika and finish with a small pinch of fenugreek leaves (kasuri methi) for authentic aroma.
Vegetarian version: Use firm paneer or cubed, pressed tofu. Sear the paneer/tofu first and finish in the sauce the same way.
Low-fat option: Use half-and-half instead of heavy cream and reduce butter to 1 tablespoon; the sauce will be lighter but still flavorful.
Sheet-pan meal: Roast the marinated chicken chunks on a hot sheet pan and toss them into the sauce at the end for a slightly charred texture.

Your questions answered (FAQ)

How long does the recipe take from start to finish?

A: About 30–35 minutes total: 10–15 minutes active prep (including a quick 15-minute marinate) and around 15–20 minutes cooking.

Can I use chicken breasts instead of thighs?

A: Yes. Use boneless skinless breasts cut into slightly larger pieces and reduce cooking time to avoid drying — about 4–6 minutes per side depending on thickness. Check for an internal temperature of 165°F (74°C).

Can I make this ahead for a dinner party?

A: Absolutely. Make the sauce and chicken separately, cool, and refrigerate up to 24 hours. Reheat gently on the stovetop and finish with a knob of butter and fresh parsley just before serving.

Is this recipe spicy?

A: As written, it’s mild. The optional cayenne adds heat; you can increase or omit it to suit your preference. Garam masala adds aromatic warmth rather than hot spice.

Will the cream split if I reheat it?

A: If reheated too hot, cream can separate. Reheat slowly over low heat and stir frequently; add a splash of cream or water to help re-emulsify the sauce.

Conclusion

If you want another quick take on the classic, try the Easy 20 Minute Butter Chicken | Gimme Delicious for a slightly different, speedy approach. You might also like my Crockpot Butter Chicken.

Enjoy this buttery, family-friendly curry — it’s a dependable weeknight winner that still feels special.

Filed underChicken easy recipes quick meals Indian cuisine butter chicken