Quick & Easy Homemade Butter Chicken – Your New Weeknight Hero

Hey there, friend! Beau here, welcoming you back to my kitchen. Ever have one of those days where you’re staring into the fridge, your stomach is growling, and the siren song of takeout menus is getting louder by the minute? We’ve all been there. The thought of cooking feels like a chore, but the thought of another cardboard container of mediocre food doesn’t exactly spark joy either.

What if I told you that in the time it takes for delivery to even show up, you could be sitting down to a plate of the creamiest, most aromatic, soul-warming butter chicken you’ve ever tasted? I’m talking about tender pieces of chicken swimming in a velvety, spiced tomato sauce that’s so good, you’ll want to lick the plate clean. And the best part? It’s all yours, made with your own two hands, in about 30 minutes flat.

This isn’t a complicated, all-day affair. This is my weeknight-friendly, feel-good version of the Indian classic. It’s designed for real life, for busy schedules, and for anyone who believes that great food should be a joy to make and a delight to eat. So, let’s turn down the takeout noise, grab our favorite skillet, and create some magic. This Quick & Easy Homemade Butter Chicken is about to become your go-to comfort food hero.

A Little Story Behind the Spice

This recipe takes me right back to my college days. My roommate, Sam, was from Delhi, and his mom was a phenomenal cook. Whenever she’d visit, our tiny apartment would fill with the most incredible smells—onions sizzling, spices toasting, and something always simmering away. She’d bring us care packages of homemade food, and her butter chicken was the stuff of legends. It was our ultimate treat, a taste of home and heart.

One weekend, feeling brave (and desperately missing that flavor), I decided to try and recreate it. My first attempt was… well, let’s just call it a “humble beginning.” I burned the garlic, undercooked the spices, and the sauce was a sad, separated mess. But Sam, being a great friend, ate it with a smile and gave me his mom’s number. A quick, laughing phone call later, and I had the core secrets: bloom your spices, don’t rush the onions, and add the cream off the heat. This recipe is the happy, streamlined result of that kitchen adventure and a friend’s generosity. It’s a reminder that the best recipes are often shared with a side of love and a good story.

Gathering Your Flavor Arsenal

One of the things I love about this recipe is how approachable the ingredient list is. You likely have most of this in your pantry right now! Here’s everything you’ll need, with a few of my chef-y insights to help you along.

• 1½ lbs Boneless Chicken Thighs or Breasts: I’m a thigh guy through and through—they stay incredibly juicy and tender during the quick simmer. But breasts work perfectly if that’s what you have! Just be sure to cut them into uniform, bite-sized pieces so everything cooks evenly.
• 2 tbsp Butter & 1 tbsp Oil: This dynamic duo is our cooking base. The butter gives that signature rich flavor, while the oil prevents it from burning at a higher heat. It’s a simple hack for a flawless sear.
• 1 Onion, Finely Chopped: This is the sweet, savory foundation of our sauce. Take a minute to chop it nice and fine—it’ll melt into the sauce and create a beautiful, smooth texture.
• 2 Cloves Garlic & 1 tbsp Fresh Grated Ginger: The aromatic heart and soul! Fresh is absolutely non-negotiable here. That jarred stuff just doesn’t have the same vibrant punch. A microplane is your best friend for the ginger.
• The Spice Squadron:
  • 1½ tsp Garam Masala: The star of the show! This warm, complex blend is what gives butter chicken its signature flavor. If your jar has been in the cabinet for over a year, treat yourself to a new one—the difference is incredible.
  • 1 tsp Ground Cumin: Earthy and warm, it builds a beautiful flavor base.
  • 1 tsp Paprika: This provides a subtle sweetness and that gorgeous red color we’re after.
  • ½ tsp Turmeric: A little earthy flavor and a vibrant golden hue.
  • 1 tsp Salt: Crucial for making all those beautiful flavors pop.
• 1 (15 oz) can Tomato Sauce or Crushed Tomatoes: Tomato sauce gives you a super smooth, restaurant-style gravy. Crushed tomatoes will offer a bit more texture. Both are delicious—it’s your call!
• ¾ cup Heavy Cream: This is what creates that luxurious, velvety sauce we dream about. For a dairy-free version, full-fat coconut milk is a fantastic and equally delicious substitute.
• Optional: Chopped Cilantro for Garnish: A fresh, green pop of color and flavor to finish it all off.

Let’s Get Cooking: Your Step-by-Step Roadmap to Deliciousness

Alright, spatula-wielding warrior, let’s fire up the stove. Follow these steps, and you’ll have a masterpiece in no time. I’ve packed in all my little hacks to ensure your success.

1. Sear the Chicken: In a large skillet or Dutch oven over medium-high heat, add your 1 tbsp of oil. Once it shimmers, add your bite-sized chicken pieces in a single layer. Chef’s Hack: Don’t crowd the pan! If you dump it all in, the chicken will steam instead of sear. Work in batches if needed. We’re not cooking it through here—just getting a beautiful golden-brown color on the outside. This step builds a ton of flavor. Once browned, remove the chicken to a clean plate and set it aside.
2. Sauté the Aromatics: Reduce the heat to medium. In that same pan, melt your 2 tbsp of butter. Now, in goes the finely chopped onion. Cook it for about 4-5 minutes, until it’s soft and translucent. Chef’s Insight: This is where patience pays off. Letting the onion cook slowly and sweetly is a secret weapon for a deeply flavorful sauce. Now, add the minced garlic and grated ginger. Cook for just one more minute until it’s incredibly fragrant—you’ll know it’s ready when your kitchen smells amazing.
3. Bloom the Spices: This is the most important step, so listen up! Add all your spices—the garam masala, cumin, paprika, turmeric, and salt—right into the onion mixture. Stir constantly for about 30 seconds. Chef’s Secret: You’re “blooming” the spices. This quick toast in the hot butter wakes up their essential oils, intensifying their flavor and aroma tenfold. It’s the difference between a flat sauce and a fantastic one.
4. Simmer it All Together: Pour in your can of tomato sauce, and use a wooden spoon to scrape up all those delicious browned bits from the bottom of the pan. That’s pure flavor! Bring the sauce to a gentle simmer. Now, return all the chicken (and any accumulated juices) back to the pan. Give it a good stir, cover it with a lid, and let it cook for 10-12 minutes. The chicken will finish cooking through and become incredibly tender in the simmering sauce.
5. The Grand Finale: Add the Cream: Turn the heat down to low. Now, stir in the ¾ cup of heavy cream. Chef’s Pro-Tip: Adding the cream off the direct heat (or at least on low) helps prevent it from curdling. We just want to warm it through and let it meld with the spiced tomato base. Let it simmer gently for 2-3 more minutes, and watch as it transforms into that iconic, creamy, rich orange sauce. Give it a taste and add a pinch more salt if it needs it.

How to Serve Your Butter Chicken Masterpiece

Presentation is part of the fun! You’ve made this beautiful dish, now let’s plate it up like a pro.

My absolute favorite way is to spoon a generous amount of steaming basmati rice right into the center of a shallow bowl. Then, ladle that glorious butter chicken and sauce all around it. The rice acts as a perfect pillow for the saucy chicken. Next, don’t forget the naan! Warm it up in the oven or quickly char it on a gas stove burner for a bit of smoky flavor. There’s nothing better than using a piece of soft, warm naan to scoop up every last bit of sauce.

For a fresh contrast, a simple side salad with a lemon vinaigrette or some quick-pickled red onions are fantastic. And that final sprinkle of chopped cilantro? It’s not just for looks—it adds a bright, fresh note that cuts through the richness perfectly.

Make It Your Own: Delicious Recipe Variations

This recipe is a fantastic canvas—feel free to get creative and make it work for you!

• Dairy-Free Dream: Simply swap the butter for vegan butter or coconut oil, and use full-fat coconut milk instead of heavy cream. It creates a subtly sweet, equally luxurious version that’s absolutely divine.
• Vegetarian Twist: Skip the chicken! This sauce is incredible with chickpeas, paneer (an Indian cheese that holds its shape), or even roasted cauliflower florets. Add them in at the simmering stage.
• Spice It Up: If you like a little heat, add a finely chopped serrano pepper with the onions, or a ½ teaspoon of cayenne pepper along with the other spices.
• Slow Cooker Simplicity: You can brown the chicken and sauté the onion/spice base as directed. Then, throw it all (except the cream) into your slow cooker and cook on low for 4-6 hours. Stir in the cream during the last 30 minutes.
• Extra Creamy: For an even richer, thicker sauce, stir in a couple of tablespoons of plain Greek yogurt or cashew cream at the very end, along with the heavy cream.

Beau’s Kitchen Notes & Stories

This recipe has been a living, evolving thing in my kitchen for years. The version you see here is the one I’ve refined to be the most reliable and weeknight-easy. I remember one time I was filming a video for the blog and, in my excitement, I added the cream while the pan was still screaming hot. Let’s just say the sauce got a little… grainy. We fixed it by blitzing it with an immersion blender, laughed it off, and I learned a valuable lesson about low heat! The point is, don’t be afraid of a little kitchen mishap. It’s how we learn and make the recipes truly our own.

Your Butter Chicken Questions, Answered!

I get a lot of questions about this recipe. Here are the most common ones to help you out.

Q: My sauce is a bit too acidic/tangy. What can I do?
A: This can happen depending on your tomatoes. The best fix is a tiny pinch of sugar (start with ¼ tsp) or a drizzle of honey. It won’t make it sweet, but it will beautifully balance the acidity.

Q: Can I make this ahead of time?
A: Absolutely! In fact, it often tastes even better the next day as the flavors have more time to marry. Let it cool completely and store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat.

Q: Is garam masala the same as curry powder?
A: Nope, they’re different blends! Garam masala is warmer and more aromatic, while curry powder is often more yellow and turmeric-forward. For this authentic butter chicken flavor, garam masala is key.

Q: My sauce split or looks curdled. How can I save it?
A> Don’t panic! The most common cause is the heat being too high when you added the cream. Remove it from the heat immediately and whisk in a tablespoon of hot water. If that doesn’t do it, an immersion blender can work miracles to bring it back to a smooth, emulsified state.

Quick & Easy Homemade Butter Chicken : Creamy, Rich & Better Than Takeout

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• Author: BeauCollier

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Description

Quick & Easy Homemade Butter Chicken – Your Weeknight Hero

Tender chicken in a creamy, aromatic tomato sauce, ready in about 30 minutes. This is the weeknight-friendly version of the classic Indian favorite—rich, flavorful, and totally homemade.

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Ingredients

Scale 1x2x3x

Chicken & Sear:

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

• 2 tbsp butter

• 1 tbsp oil

Aromatic Base:

• 1 onion, finely chopped

• 2 cloves garlic, minced

• 1 tbsp fresh grated ginger

Spice Blend:

• 1½ tsp garam masala

• 1 tsp ground cumin

• 1 tsp paprika

• ½ tsp turmeric

• 1 tsp salt

Sauce:

• 1 (15 oz) can tomato sauce or crushed tomatoes

• ¾ cup heavy cream (or full-fat coconut milk for dairy-free)

Optional Garnish:

• Chopped cilantro

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Instructions

1. Sear the Chicken

• Heat 1 tbsp oil in a large skillet over medium-high heat.

• Add chicken in a single layer (don’t crowd the pan) and sear until golden-brown, about 3–4 minutes per side.

• Remove chicken and set aside.

2. Sauté the Aromatics

• Reduce heat to medium. Melt 2 tbsp butter in the same pan.

• Cook onion for 4–5 minutes until soft and translucent.

• Add garlic and ginger; cook 1 minute until fragrant.

3. Bloom the Spices

• Add garam masala, cumin, paprika, turmeric, and salt. Stir constantly for 30 seconds to toast the spices and release their aroma.

4. Simmer the Sauce

• Pour in the tomato sauce and scrape up browned bits from the pan.

• Return chicken (with juices) to the skillet.

• Cover and simmer 10–12 minutes until chicken is cooked through and tender.

5. Add the Cream

• Turn heat to low. Stir in heavy cream off the direct heat to avoid curdling.

• Simmer gently 2–3 minutes until sauce is rich and creamy. Adjust salt if needed.

6. Serve

• Spoon over steamed basmati rice. Serve with warm naan and a sprinkle of cilantro.

• Optional: a side salad or quick-pickled onions for contrast.

Notes

• Tangy Sauce? Balance with ¼ tsp sugar or a drizzle of honey.

• Make Ahead: Refrigerate cooked butter chicken up to 3 days; reheats beautifully.

• Curdled Sauce: If cream splits, whisk in 1 tbsp hot water off heat, or blend with immersion blender.

Nutrition

• Calories: 420kcal per Serving
• Fat: 28g
• Carbohydrates: 10g
• Protein: 30g

Nutritional Information (For Your Info!)

Hey, I’m all about feel-good food, and that includes knowing what’s going into our bodies. This info is per serving (assuming 4 servings) and is just an estimate. Remember, the joy and connection a homemade meal brings are nutrients too!

• Calories: ~420
• Protein: 30g (Great for keeping you full and satisfied!)
• Carbohydrates: 10g
• Fat: 28g
• Sodium: ~720mg
• Fiber: 2g

To lighten it up, you can use chicken breast, light cream, or a bit less butter. But for a true, indulgent comfort food experience, I say go for the full-fat version—it’s worth it!

Final Thoughts from My Kitchen to Yours

And there you have it! Your very own passport to a world of flavor, no long flight or takeout menu required. This Quick & Easy Homemade Butter Chicken is more than just a recipe; it’s a reminder that incredible, restaurant-quality meals are totally within your reach, even on the busiest of nights.

I hope this dish brings as much warmth and happiness to your table as it has to mine. It’s a recipe built for sharing, for laughing over, and for sopping up with a big piece of naan. So, the next time that takeout temptation hits, I hope you remember this recipe, tie on your apron, and give it a go. You’ve got this.

If you make it, I’d be absolutely thrilled to see your creation! Tag me @Feastical on social media so I can cheer you on. Now, go forth and cook something delicious!

With a full heart and a happy stomach,
Beau

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