Is there anything better than curling up with a warm bowl of creamy, flavorful butter chicken after a long day?
It’s the kind of meal that feels like a hug — rich, satisfying, and packed with those familiar Indian spices that make your kitchen smell amazing. The only downside? The traditional version can take hours and a long list of ingredients.
But don’t worry. This isn’t that version.
This is your Quick & Easy Homemade Butter Chicken — a simplified, weeknight-friendly take on the classic that doesn’t skimp on flavor. Whether you’re new to Indian cooking or just want dinner on the table in under 45 minutes, this recipe is for you.
What Is Butter Chicken, Anyway?
Butter chicken (also known as murgh makhani) is a beloved North Indian dish that’s made with tender chicken cooked in a buttery tomato-based sauce enriched with cream and warm spices.
Traditionally, it involves marinating the chicken in yogurt and spices, grilling it in a tandoor, then simmering it in the sauce. Delicious? Yes. Weeknight-friendly? Not quite.
That’s why this quick & easy homemade butter chicken version cuts down on time without sacrificing taste — no tandoor required.
Why Make It at Home?
You know those nights when ordering takeout sounds easier, but your wallet (and your stomach) say otherwise? Making butter chicken at home is not only cheaper, it’s often healthier and can be adjusted exactly to your taste.
Not a fan of spice? Tone it down. Want it creamier? Add a splash more. Prefer dairy-free? There’s a workaround for that too.
Plus, you’ll only need one pan and about 40 minutes. Win-win.
Ingredients You’ll Need
Don’t be intimidated by the spices — most of these are pantry staples, and once you make this once, you’ll want to stock them anyway.
For the Chicken:
- 1½ lbs boneless chicken thighs or breasts, cut into chunks
- ½ cup plain yogurt (or lemon juice)
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric
- 1 tsp chili powder (adjust to taste)
- 1 tsp cumin
- 1 tsp paprika
- Salt to taste
For the Sauce:
- 2 tbsp butter
- 1 small onion, finely chopped
- 1½ cups tomato puree or canned crushed tomatoes
- 1 tsp garam masala
- ½ tsp chili powder (optional)
- 1 tbsp sugar
- ½ cup heavy cream (or coconut cream for dairy-free)
- 1 tsp dried fenugreek leaves (kasuri methi) — optional but authentic
- Salt, to taste
Step-by-Step: How to Make Quick & Easy Homemade Butter Chicken
Step 1: Quick Marinade
In a bowl, mix your chicken with yogurt, ginger-garlic paste, and all the spices. Even a 15-minute marinade while you prep the rest will add flavor.
Pro tip: If you have time, marinate in the morning and refrigerate — it makes the chicken even more tender.
Step 2: Sear the Chicken
Heat a little oil or butter in a large skillet. Sear the marinated chicken until browned on all sides. Don’t worry if it’s not fully cooked through — it’ll finish in the sauce later.
Remove the chicken and set it aside.
Step 3: Make That Delicious Sauce
In the same pan, melt butter and sauté chopped onions until golden. Add your garam masala and chili powder, stirring until fragrant (your kitchen will smell amazing right about now).
Pour in the tomato puree and simmer for 10–15 minutes, letting the flavors develop. Add sugar and salt to balance the acidity.
Step 4: Creamy Finish & Combine
Stir in the cream and dried fenugreek (if using), then return the cooked chicken to the pan. Let it simmer for another 5–10 minutes until everything is well-coated and the chicken is cooked through.
Taste and adjust seasoning. Add more cream or a splash of water if the sauce gets too thick.
Optional: For ultra-smooth sauce, you can blend the tomato base before adding the cream and chicken — but it’s totally not necessary for this quick version.
How to Serve It
Serve your quick & easy homemade butter chicken with:
- Steamed basmati rice – a classic
- Garlic naan – because why not scoop that sauce?
- Cucumber raita or pickled onions – optional, but refreshing
Garnish with fresh cilantro and an extra drizzle of cream if you’re feeling fancy.
Time-Saving Tips
Want to speed things up even more? Try these tricks:
- Use pre-cut chicken or leftover rotisserie chicken
- Use store-bought ginger-garlic paste
- Double the sauce and freeze half for a future lazy dinner
- Skip marinating overnight — even 15–30 minutes adds great flavor
Variations You Can Try
- Vegetarian: Swap chicken for paneer, tofu, or chickpeas
- Dairy-Free: Use coconut milk or cream and vegan butter
- Spicy Lovers: Add green chili or extra red chili powder
- Instant Pot Version: Use sauté mode for the base, then pressure cook chicken and sauce together for 8 minutes
Storing & Reheating
Have leftovers? Lucky you.
- Store: In an airtight container in the fridge for up to 3 days
- Freeze: The sauce (with or without chicken) freezes beautifully
- Reheat: Gently on the stove or in the microwave. Add a splash of cream or water to revive the sauce
Final Thoughts
Butter chicken might sound like a dish that takes hours and special skills, but this quick & easy homemade butter chicken proves that anyone can make a restaurant-quality meal at home.
Whether you’re cooking for your family, impressing guests, or just craving something cozy and satisfying, this simplified version delivers all the flavor without the fuss.