Easy Butter Chicken Recipe: Creamy, Rich, and Ready in 45 Minutes

Easy butter chicken is the cozy, restaurant-style curry that tastes far more complicated than it is. Juicy chicken simmers in a silky tomato-cream sauce spiced with garam masala, ginger, and garlic.

This weeknight butter chicken skips the long marinating and still delivers deep flavor. Spoon the creamy butter chicken sauce over basmati rice or scoop it up with warm garlic naan for a viral dinner everyone loves.

Recipe at a Glance

Why You’ll Love This Easy Butter Chicken

• Restaurant-style flavor without the takeout price
• Tender chicken in a velvety tomato-cream sauce
• Ready in 45 minutes with one pan
• Mildly spiced and family-friendly
• Perfect for meal prep; tastes even better the next day

Ingredients You’ll Need

• 1½ pounds boneless, skinless chicken thighs, cut into bite-size pieces
• For the marinade: ½ cup plain yogurt, 1 tablespoon lemon juice, 2 teaspoons garam masala, 1 teaspoon turmeric, and 1 teaspoon salt
• 2 tablespoons butter and 1 yellow onion, finely diced
• 4 cloves garlic, minced, and 1 tablespoon grated fresh ginger
• 1 tablespoon tomato paste and 1 can (14.5 ounces) crushed tomatoes
• 2 teaspoons garam masala, 1 teaspoon paprika, and 1 teaspoon chili powder
• ½ cup heavy cream and 1 teaspoon sugar
• Fresh cilantro, for garnish

How to Make Butter Chicken at Home

1. Toss the chicken with the yogurt, lemon juice, garam masala, turmeric, and salt and let it marinate for 15 to 30 minutes while you prep the sauce.
2. Melt the butter in a large skillet over medium heat, then cook the onion for 6 to 8 minutes until soft and golden.
3. Stir in the garlic and ginger and cook for 1 minute, then add the tomato paste, garam masala, paprika, and chili powder and cook for 1 minute.
4. Pour in the crushed tomatoes, bring to a simmer, and cook for 5 minutes.
5. Add the chicken and its marinade and simmer for 12 to 15 minutes until the chicken is cooked through and the sauce thickens.
6. Stir in the cream and sugar, simmer 2 minutes, and garnish with cilantro.

Tips for the Best Creamy Butter Chicken Sauce

• Use chicken thighs for juicy, tender results.
• Cook the spices briefly in the butter to wake up their flavor.
• Blend the sauce with an immersion blender for a silkier texture.
• Add cream at the end to keep the sauce from splitting.
• Taste and adjust with salt, sugar, or lemon juice to balance the tomatoes.

Variations to Try: Butter Chicken Ideas

• Use chicken breast and reduce the simmer time slightly.
• Swap the cream for full-fat coconut milk.
• Add a pinch of cayenne for more heat.
• Serve with cheesy garlic naan, basmati rice, or roasted potatoes.

How to Store It

Refrigerate in an airtight container for up to 4 days; the flavor deepens overnight. Reheat gently on the stove with a splash of water. Freeze for up to 3 months and thaw in the fridge before reheating.

Frequently Asked Questions

What is the difference between butter chicken and chicken tikka masala?

Butter chicken is milder, creamier, and slightly sweeter, while tikka masala is spicier with a more tomato-forward sauce.

Can I make butter chicken without heavy cream?

Yes. Full-fat coconut milk or cashew cream both work well as dairy-free substitutes.

Do I have to marinate the chicken for butter chicken?

A short 15 to 30 minute marinade adds flavor and tenderness, but you can skip it in a pinch.

What do you serve with butter chicken?

Basmati rice, naan, roti, or roasted cauliflower all pair well with the creamy sauce.

Easy Butter Chicken

Tender yogurt-marinated chicken simmered in a rich, creamy tomato sauce with garam masala, ginger, and garlic.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Servings: 4

Course: Main Course, Snack

Cuisine: American, Indian

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

• 1½ pounds boneless skinless chicken thighs, cubed
• ½ cup plain yogurt
• 1 tablespoon lemon juice
• 2 teaspoons garam masala for the marinade
• 1 teaspoon turmeric
• 1 teaspoon salt
• 2 tablespoons butter
• 1 yellow onion finely diced
• 4 cloves garlic minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon tomato paste
• 14.5 ounces crushed tomatoes
• 2 teaspoons garam masala for the sauce
• 1 teaspoon paprika
• 1 teaspoon chili powder
• ½ cup heavy cream
• 1 teaspoon sugar
• 2 tablespoons chopped fresh cilantro

Equipment

• 12-inch deep skillet or Dutch oven
• Mixing bowl (for the marinade)
• Wooden spoon
• Immersion blender (optional)

Method

 

1. Step 1: Marinate the chicken in the yogurt, lemon juice, garam masala, turmeric, and salt for 15 to 30 minutes.
2. Step 2: Cook the onion in the butter until soft and golden.
3. Tip: This takes 6 to 8 minutes.
4. Step 3: Stir in the garlic, ginger, tomato paste, and spices and cook for 1 to 2 minutes.
5. Step 4: Add the crushed tomatoes and simmer for 5 minutes.
6. Step 5: Add the chicken and marinade and simmer 12 to 15 minutes until cooked through.
7. Tip: Chicken should reach 165°F.
8. Step 6: Stir in the cream and sugar and garnish with cilantro.
9. Tip: Add the cream off high heat to prevent splitting.

Notes

Calories are an estimate per serving without rice or naan.
Blend the sauce before adding the chicken for a smoother, restaurant-style finish.