Butter Chicken Recipe – Easy Homemade Indian Dinner in 30 Minutes

The first time I made butter chicken at home, the aroma alone made my kitchen feel like a bustling Indian restaurant—spices sizzling, tomato sauce bubbling, and that unmistakable creamy finish in the air. You know those recipes that seem intimidating, but once you try them, you wonder why you waited so long? That’s exactly how I feel about this quick homemade butter chicken. There’s no need to spend hours marinating or fussing over complicated steps—this version gets you all the flavor in just about 30 minutes.

Honestly, I stumbled onto this butter chicken recipe on a night when I craved something cozy but didn’t want to wait for takeout. I’d seen a dozen versions online, but most took forever or needed hard-to-find ingredients. So, I started testing, tweaking, and tasting… and now, I swear, this is my go-to easy homemade Indian dinner. Even my picky kids ask for seconds (and that’s saying something). If you’re looking for a crowd-pleasing comfort food that brings bold flavor without the fuss, you’re in the right place.

Butter chicken isn’t just about the creamy, tomato-rich sauce—it’s about that magic moment when tender chicken and warm spices hit your taste buds. I’ve made this recipe more times than I can count, and it’s the one I reach for when friends drop by or I need a weeknight pick-me-up. Whether you’re new to Indian cooking or just want a fast, flavor-packed meal, this butter chicken recipe delivers. Trust me, if you love quick dinners that taste like they took hours, you’ll keep coming back to this one.

Why You’ll Love This Butter Chicken Recipe

After testing dozens of butter chicken recipes (and making more than a few kitchen messes along the way), I can promise—this one isn’t just easy, it’s a total game-changer. Here’s why you’ll want to put it on repeat:

• Fast & Weeknight-Friendly: You can have this on the table in under 30 minutes, no joke! Perfect for those nights when you want real food but not a long wait.
• Minimal Ingredients: No hunting for exotic spices or making special trips to the store—everything here is pantry-friendly and easy to find.
• Rich, Creamy Sauce: That signature butter chicken sauce is silky, tangy, and full of warm spices, but it comes together with just one pan and a few minutes of simmering.
• Family-Approved: I’ve fed this to toddlers, teens, and grandparents. It’s mild enough for picky eaters but still deeply flavorful (and you can always bump up the spice if you want).
• Restaurant-Quality at Home: Seriously, it tastes like something you’d get from your favorite Indian spot—but you control the ingredients, and it’s so much cheaper!

What makes this butter chicken stand out? It’s the balance—just enough spice, plenty of creaminess, and a touch of tang from the tomatoes. I blend the sauce for that classic silky texture, but you don’t need any fancy gadgets. And honestly, the shortcut with boneless chicken means you skip the marinating and still get juicy, tender bites. It’s comfort food without the heavy feeling, and it makes you feel like a total kitchen rockstar—without breaking a sweat!

For me, this isn’t just about eating well; it’s about making memories around the dinner table. Whether you’re cooking for two or feeding a hungry crew, this easy homemade butter chicken is the kind of meal that makes everyone happy. And isn’t that what dinner’s all about?

What Ingredients You Will Need

This recipe uses straightforward, wholesome ingredients to give you that classic butter chicken flavor with zero hassle. Most of these are kitchen staples, and I’ve included some tips for swaps and shortcuts. Here’s what you’ll need:

• For the Chicken:
  • Boneless, skinless chicken breasts or thighs (about 1.5 lbs / 680g, cut into bite-size pieces) – Thighs will give you more juiciness, but breasts work beautifully too.
  • Salt & black pepper – For seasoning the chicken before it hits the pan.
• For the Sauce:
  • Unsalted butter (3 tbsp / 45g) – You can use ghee for a more authentic flavor, but regular butter works great.
  • Yellow onion (1 medium, finely chopped) – Adds sweetness and body to the sauce.
  • Fresh garlic (3 cloves, minced) – Don’t skip this; it’s essential for a real depth of flavor.
  • Fresh ginger (1-inch piece, grated or minced) – If you’re in a rush, jarred ginger works in a pinch.
  • Ground cumin (2 tsp / 4g)
  • Garam masala (1 ½ tsp / 3g) – I like the [Frontier Co-op] blend best for its warmth and complexity.
  • Ground coriander (1 tsp / 2g)
  • Smoked paprika (1 tsp / 2g) – Adds subtle smokiness and color.
  • Ground turmeric (½ tsp / 1g)
  • Cayenne pepper (¼ tsp / 0.5g, optional) – For a gentle heat; add more if you like it spicy.
  • Tomato puree or crushed tomatoes (1 cup / 240ml)
  • Heavy cream (¾ cup / 180ml) – You can use half-and-half for a lighter version, or coconut cream for dairy-free.
  • Sugar (1 tsp / 4g) – Just a pinch to balance the acidity.
  • Kosher salt (to taste)
• For Finishing & Serving:
  • Fresh cilantro (for garnish, optional)
  • Cooked basmati rice or naan bread – I love serving this with warm naan or fluffy rice to soak up every drop.

Ingredient Tips:

• Chicken thighs are more forgiving if you’re prone to overcooking, but breasts are leaner and still delicious.
• For dairy-free, swap the butter for vegan butter or coconut oil, and use coconut cream instead of heavy cream.
• No garam masala? Mix equal parts ground cumin, coriander, cinnamon, and a pinch of clove as a quick homemade blend.
• Pre-minced garlic and ginger save time, but fresh will always give you the brightest flavor.

Equipment Needed

This butter chicken recipe is all about simplicity, so you don’t need a fancy kitchen setup. Here’s what I use every time:

• Large skillet or sauté pan – Nonstick or stainless steel both work, as long as it has a lid.
• Wooden spoon or spatula – For stirring and scraping up those delicious browned bits.
• Chef’s knife and cutting board – For chopping the chicken and veggies. I love my budget-friendly Victorinox knife; it’s sharp and lasts forever.
• Measuring cups and spoons – Precision matters, especially with spices!
• Small bowl – Optional, for mixing spices together before adding to the pan (less mess, more flavor).
• Blender or immersion blender (optional) – If you want an ultra-smooth sauce, blend it right in the pan before adding the cream. I’ve made it both ways and honestly, it’s delicious either way.

If you’re cooking in a tiny kitchen, no worries—you can use a regular frying pan and a fork for blending. For cleanup, I always soak my pan right after serving; nothing sticks if you clean up while it’s still warm!

How to Make Quick Homemade Butter Chicken

1. Prep the Chicken:
   Pat 1.5 lbs (680g) boneless, skinless chicken (breasts or thighs) dry with paper towels. Cut into bite-size pieces. Sprinkle evenly with 1 tsp salt and ½ tsp black pepper. Set aside while you prep your other ingredients.
2. Sauté the Chicken:
   Heat 1 tablespoon (15g) unsalted butter in a large skillet over medium-high heat. Once melted and foaming, add the chicken pieces in a single layer. Cook for 2-3 minutes per side, until golden but not fully cooked through. Remove to a plate—don’t worry if there are brown bits stuck to the pan, that’s pure flavor.
3. Build the Sauce Base:
   In the same pan, add another 2 tablespoons (30g) unsalted butter. Toss in 1 medium onion, finely chopped, and sauté for 3-4 minutes, until soft and golden. Add 3 minced garlic cloves and 1-inch grated ginger, stirring constantly for 1 minute (if it smells amazing, you’re doing it right).
4. Add Spices:
   Sprinkle in 2 tsp ground cumin, 1½ tsp garam masala, 1 tsp ground coriander, 1 tsp smoked paprika, ½ tsp turmeric, and ¼ tsp cayenne (if using). Stir for about 30 seconds until fragrant. (Don’t let the spices burn—if the pan is dry, add a splash of water.)
5. Add Tomatoes:
   Pour in 1 cup (240ml) tomato puree or crushed tomatoes and 1 tsp sugar. Stir well, scraping up those browned bits. Simmer for 4-5 minutes, letting the flavors deepen and the sauce thicken a bit.
6. Smooth the Sauce (Optional):
   For that classic restaurant texture, use an immersion blender to blend the sauce right in the pan until smooth. (Or carefully transfer to a blender, then pour back into the pan.) This step isn’t required, but it does make the sauce extra silky.
7. Return Chicken & Simmer:
   Add the chicken (and any juices) back to the pan. Stir to coat with the sauce. Cover and simmer on low for 7-8 minutes, until the chicken is cooked through and super tender. Stir once or twice so nothing sticks.
8. Finish with Cream:
   Pour in ¾ cup (180ml) heavy cream. Simmer uncovered for 2-3 minutes, stirring gently, until the sauce is rich and glossy. Taste and adjust salt as needed.
9. Garnish & Serve:
   Sprinkle with chopped fresh cilantro if you like, and serve hot over basmati rice or with warm naan. The sauce will be thick, creamy, and completely irresistible.

Prep Notes & Troubleshooting:

• If the sauce looks too thick, add a splash of water or broth to loosen it up.
• If you like your butter chicken spicier, add extra cayenne or a pinch of chili powder at the end.
• If you’re dairy-free, use coconut cream and vegan butter—just as creamy, I promise!

Cooking Tips & Techniques

Making great butter chicken at home is easy, but a few tricks can make it downright amazing. Here are my go-to strategies for buttery, restaurant-worthy results every single time:

• Brown Don’t Burn: When sautéing the chicken, let it brown in the pan—those golden edges mean flavor! Don’t crowd the pan, or it’ll steam instead.
• Toast Your Spices: Blooming the spices in butter before adding the tomatoes unlocks a deeper, more complex flavor. Just keep the heat moderate so nothing scorches.
• Smooth Sauce Shortcut: If you don’t have a blender, a quick mash with a potato masher works surprisingly well. (I learned this one after my immersion blender died mid-recipe!)
• Balance the Sauce: If your sauce tastes too acidic, a pinch more sugar or a splash of cream will mellow it out. If it’s too bland, a little extra salt or garam masala perks it right up.
• Time Management: Multitask by cooking your rice or heating naan while the sauce simmers—everything’s ready at once and piping hot.
• Don’t Rush the Simmer: Even a few minutes of gentle simmering after adding the chicken makes it extra tender and lets the flavors come together.

In my early attempts, I’d sometimes end up with dry chicken or a grainy sauce—usually from turning the heat too high or skipping the blending step. Don’t stress if it isn’t perfect the first time; honestly, the flavors are forgiving. The more you cook this, the more you’ll find your groove. And hey, even the “not-quite-right” batches disappear fast in my house!

Variations & Adaptations

Butter chicken is super flexible—here are some of my favorite ways to mix things up:

• Dairy-Free: Use coconut oil instead of butter and swap heavy cream for coconut cream. The sauce will be slightly sweeter and extra rich. I make this version for my lactose-intolerant friends and it gets rave reviews.
• Low-Carb/Keto: Replace the sugar with a pinch of erythritol or leave it out altogether, and serve over cauliflower rice instead of basmati.
• Vegetarian: Substitute the chicken with cubes of paneer or extra-firm tofu. Sauté as you would the chicken, then simmer in the sauce. It’s a great Meatless Monday option.
• Spicy Kick: Add an extra ½ teaspoon of cayenne or a chopped jalapeño to the onions for a fiery twist. My husband loves it this way!
• One-Pot Slow Cooker: Combine all sauce ingredients and chicken in a slow cooker, set on low for 4 hours. Stir in cream at the end. Perfect for busy days.

One time, I tossed in a handful of frozen peas just before serving for extra color and veggie power—no one complained! Feel free to riff on the basics; butter chicken is endlessly adaptable to your tastes and dietary needs.

Serving & Storage Suggestions

Butter chicken is best enjoyed piping hot, with plenty of sauce to mop up. Here’s how I love to serve and store it:

• Serving: Ladle over fluffy basmati rice or scoop up with warm naan or roti. Add a sprinkle of fresh cilantro and a squeeze of lime if you like it bright. For a hearty meal, pair with a simple cucumber salad or roasted veggies on the side.
• Beverage Pairings: A cold mango lassi or even a crisp lager goes perfectly with the creamy, spiced sauce.
• Storage: Cool leftovers to room temperature and store in an airtight container in the fridge for up to 4 days. The flavors actually deepen overnight, making leftovers even better.
• Freezing: Butter chicken freezes beautifully! Portion into containers and freeze for up to 2 months. Thaw overnight in the fridge, then reheat gently on the stove or in the microwave with a splash of water or cream.
• Reheating: Warm gently in a saucepan over low heat, stirring often. If the sauce thickens too much, add a little water or cream to bring it back to life.

Tip: If you’re planning for meal prep, cook a double batch and freeze in portions. It’s a lifesaver on those nights when you just can’t face cooking from scratch!

Nutritional Information & Benefits

Estimated per serving (based on 4 servings, sauce and chicken only):

• Calories: 420
• Protein: 28g
• Carbohydrates: 11g
• Fat: 29g
• Fiber: 2g
• Sugar: 6g

This butter chicken recipe packs a solid protein punch from the chicken, and the spices offer anti-inflammatory benefits (hello, turmeric and ginger!). If you use coconut cream, it’s easily dairy-free. Serve with brown rice or cauliflower rice for a gluten-free meal. Allergens to watch out for: dairy (butter, cream) and possible cross-contamination with naan if you’re gluten-sensitive.

Honestly, I love that this meal feels indulgent but still fits into a balanced weeknight rotation. The sauce is rich, but you can lighten it with half-and-half or extra tomato if you want. It’s all about what works for you and your family!

Conclusion

If you’re looking for a quick, easy homemade butter chicken that tastes like a weekend treat but fits into any weeknight, this is the recipe to try. It’s cozy, flavorful, and honestly so simple, you’ll wonder why you ever ordered takeout. Whether you keep it classic or play with the variations, you’re in for a satisfying dinner that brings everyone to the table.

One of the reasons I keep coming back to this butter chicken is because it’s reliable—never dry, never bland, and always makes folks happy. Feel free to make it your own; add veggies, switch up the protein, or play with the spice level. I’d love to hear how you tweak it, so leave a comment below or share your photos (I seriously love seeing them!).

So go ahead—spice up your weeknight dinner routine, and let this easy butter chicken become a new favorite in your home. Happy cooking!

Frequently Asked Questions

Can I make this butter chicken ahead of time?

Absolutely! The flavors actually improve after a day in the fridge. Just reheat gently on the stove with a splash of cream or water.

What’s the best way to make this recipe dairy-free?

Swap the butter for coconut oil or vegan butter, and use coconut cream instead of heavy cream. The sauce will be just as creamy and delicious.

Can I use chicken breasts instead of thighs?

Yes! Both work great. Thighs are a bit juicier, but breasts stay tender as long as you don’t overcook them.

How spicy is this butter chicken?

It’s mild as written, but you can easily add more cayenne or chopped chilies for extra heat. Taste as you go!

What can I serve with butter chicken?

Basmati rice, naan, or roti are classic. A simple cucumber salad or roasted veggies make great sides, too.

Butter Chicken Recipe – Easy Homemade Indian Dinner in 30 Minutes

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• Author: Sarah
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

This quick and easy homemade butter chicken brings all the rich, creamy, and spiced flavors of your favorite Indian restaurant to your kitchen in just 30 minutes. Perfect for busy weeknights, it’s a family-friendly comfort food that tastes like it took hours.

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Ingredients

Scale 1x2x3x

• 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-size pieces
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper
• 3 tbsp unsalted butter (divided; or ghee)
• 1 medium yellow onion, finely chopped
• 3 cloves fresh garlic, minced
• 1-inch piece fresh ginger, grated or minced
• 2 tsp ground cumin
• 1 1/2 tsp garam masala
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1/2 tsp ground turmeric
• 1/4 tsp cayenne pepper (optional, or more to taste)
• 1 cup tomato puree or crushed tomatoes
• 1 tsp sugar
• 3/4 cup heavy cream (or half-and-half, or coconut cream for dairy-free)
• Kosher salt, to taste
• Fresh cilantro, for garnish (optional)
• Cooked basmati rice or naan bread, for serving

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Instructions

1. Pat chicken dry with paper towels and cut into bite-size pieces. Sprinkle evenly with 1 tsp salt and 1/2 tsp black pepper. Set aside.
2. Heat 1 tbsp butter in a large skillet over medium-high heat. Add chicken in a single layer and cook 2-3 minutes per side until golden but not fully cooked through. Remove to a plate.
3. In the same pan, add remaining 2 tbsp butter. Add chopped onion and sauté 3-4 minutes until soft and golden. Add garlic and ginger, stirring constantly for 1 minute.
4. Add cumin, garam masala, coriander, smoked paprika, turmeric, and cayenne (if using). Stir for about 30 seconds until fragrant. If the pan is dry, add a splash of water.
5. Pour in tomato puree and sugar. Stir well, scraping up browned bits. Simmer for 4-5 minutes until sauce thickens slightly.
6. Optional: Blend the sauce in the pan with an immersion blender (or carefully transfer to a blender and return to pan) for a smooth texture.
7. Return chicken and any juices to the pan. Stir to coat. Cover and simmer on low for 7-8 minutes until chicken is cooked through and tender, stirring occasionally.
8. Pour in heavy cream. Simmer uncovered for 2-3 minutes, stirring gently, until sauce is rich and glossy. Taste and adjust salt as needed.
9. Garnish with chopped cilantro if desired. Serve hot over basmati rice or with naan.

Notes

For dairy-free, use coconut oil and coconut cream. Chicken thighs are juicier, but breasts work well. Adjust cayenne for spice. If sauce is too thick, add a splash of water or broth. Leftovers taste even better the next day and freeze well. Serve with rice or naan for a complete meal.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Cuisine: Indian

Nutrition

• Serving Size: 1/4 of recipe (about 1 cup chicken and sauce)
• Calories: 420
• Sugar: 6
• Sodium: 700
• Fat: 29
• Saturated Fat: 15
• Carbohydrates: 11
• Fiber: 2
• Protein: 28

Keywords: butter chicken, Indian dinner, easy chicken curry, creamy chicken, weeknight dinner, quick Indian recipe, homemade butter chicken, gluten-free, dairy-free option, chicken curry