Quick & Easy Homemade Butter Chicken

If you popped by my kitchen around 7 pm on a Tuesday, there’s a decent chance you’d catch me making this. The first time I cooked butter chicken at home, I was trying to impress my sister, who claims she can spot a shortcut sauce from a mile away. She took one bite, raised an eyebrow, and said, well then. That was the moment I knew this quick version works. I still do a little happy dance when the butter melts into the tomato sauce, because honestly it smells like you live next door to a tiny spice market.

Why I keep making this on busy nights

I make this when I forgot to defrost something fancy and I want dinner to feel warm and huggy. My family goes a bit wild for it because the sauce is velvety and mild, but not boring. And there’s this reliable thing that happens where leftovers end up better the next day, or at least I think so. Also, I finally overcame the thing where the cream split on me, which was maddening at first. Now it’s smooth sailing, mostly.

What you need, with my swap happy notes

700 g boneless skinless chicken thighs, cut into bite size pieces I sometimes use breasts when I’m in a hurry
1 cup plain yogurt Greek or regular, either is fine
2 tbsp lemon juice bottled works in a pinch
2 tsp garam masala my gran swore by a certain brand, but honestly any good blend works; or make your own with this guide: homemade garam masala
2 tsp ground coriander
1 tsp ground cumin
1 tsp paprika or Kashmiri chili for a bit more color and cheer
1 tsp salt, plus more to taste
3 tbsp unsalted butter you can do a mix of butter and ghee if you have it
1 tbsp neutral oil
1 large onion, finely chopped I have used frozen chopped onion and lived to tell the tale
4 garlic cloves, minced the jarred stuff will work, scouts honor
1 tbsp fresh ginger, grated teaspoon of ground ginger if you must
400 g can crushed tomatoes passata is fine, too
1 cup heavy cream half and half in a pinch, simmer a touch longer
1 tsp sugar or honey balances the tomatoes
Fresh cilantro, a handful, chopped
Cooked basmati rice or warm naan for serving I love this rice method: stovetop rice tutorial and this naan I keep returning to: naan recipe

Alright, let’s cook and I promise it’s straightforward

Marinate the chicken. In a bowl, mix yogurt, lemon juice, 1 tsp garam masala, 1 tsp coriander, 1 tsp cumin, paprika, and 1 tsp salt. Add chicken and coat well. Rest 20 to 30 minutes on the counter. If you have time, an hour in the fridge is lovely. If you do not, honestly, go ahead and cook it. It still works.
Sear the chicken. Heat 1 tbsp oil and 1 tbsp butter in a large skillet over medium high. Shake excess marinade off the chicken and sear in two batches until lightly browned, about 3 to 4 minutes per side. Do not crowd the pan or it steams and sulks. Transfer to a plate. It will finish cooking in the sauce, so no stress.
Build the sauce base. In the same skillet, drop another tbsp butter, then the onion. Cook until soft and golden, 6 to 8 minutes. Stir in garlic and ginger for 30 seconds, until fragrant. This is where I usually sneak a taste, which tells me if I need a pinch more salt.
Spices and tomatoes. Sprinkle in the remaining garam masala, coriander, and cumin. Toast 30 seconds. Pour in crushed tomatoes and the sugar. Bring to a lively simmer and cook 7 to 10 minutes, stirring now and then, until it thickens a bit. Do not worry if it looks a tad oily around the edges at this stage it always does.
Blend or not. For a smoother sauce, blend directly in the pan with an immersion blender. Or carefully ladle into a blender until silky. Actually, I find it works better if I blend just half so you get body and a few soft onion bits.
Finish the sauce. Lower the heat to medium low. Stir in the cream and the last tbsp butter. Return the chicken and any juices. Simmer gently 6 to 8 minutes, until the chicken is fully cooked and the sauce coats the spoon. If the sauce gets too thick, splash in a bit of water, maybe a quarter cup.
Taste and adjust. Salt to taste, and if you like a tiny kick, a pinch of chili powder. Swirl in a little extra butter if you want that restaurant sheen. Sprinkle cilantro.

And that’s it. Take a deep breath, because the smell is outrageous in the best way.

Notes I learned the slightly messy way

If your cream threatens to split, the heat is too high. Pull the pan off the burner for 30 seconds, stir, then return on low.
Yogurt marinade does magic even in 15 minutes. Longer is better, sure, but I have dashed with a 10 minute sit and still got tender chicken.
Tomato brand matters a little. If your tomatoes taste sharp, a pinch more sugar or a knob of butter smooths it out.
I once skipped the sear to save time and the flavor was fine but flatter. The browned bits are your secret stash of goodness.

Variations I have actually tried

Lightened up. Swap half the cream for evaporated milk. Not traditional, but pleasantly silky.
Dairy free experiment. Coconut cream worked flavor wise, but it made the sauce slightly sweet. Tasty, just different.
Paneer party. Replace chicken with 400 g paneer cubes. Sear them gently. My vegetarian mate said this was a bit of all right.
The one that did not shine. I tried adding bell peppers for crunch. They went soft and a bit sad, so maybe save them for something else.

Gear that helps, but you can wing it

Large skillet or wide pot. A nonstick pan keeps cleanup easy, but stainless gives better browning.
Immersion blender for smooth sauce. If you do not have one, mash with a wooden spoon or blend half the sauce carefully in a regular blender then return it.
Measuring spoons are nice, but a good old teaspoon and your eyes do the job. On second thought, measure your salt if you are new to this recipe.

Storing and reheating, real talk

Fridge keeps it happy for 3 to 4 days in a sealed container. Reheat gently on low with a splash of water to loosen. Freezer friendly for up to 2 months, though the sauce can thicken a bit after thawing just stir in cream or water. Though honestly, in my house it never lasts more than a day.

How I like to serve it

Over fluffy basmati with a squeeze of lemon and extra cilantro. Sometimes I drizzle a little cream on top for drama. If we are feeling extra, warmed naan on the side and cucumber slices for crunch. My sister insists on a small bowl of yogurt with salt and pepper. Family tradition now, apparently.

Pro tips, learned the hard way

I once tried rushing the simmer and regretted it because the chicken was cooked but the sauce tasted raw. Give the tomatoes their moment.
Adding cream too fast made it curdle on me. Now I lower the heat and stir it in slowly; patience pays off.
Salt at the end. The sauce reduces, so if you salt early you might end up with something a bit shouty.
Use thighs if you can. Breasts work, but thighs forgive timing blips when your attention wanders to the group chat.

Little digression that still kind of belongs

Sometimes while this simmers I tidy one tiny corner of the kitchen, like the spoon drawer, which is mildly chaotic and somehow always has that one mystery clip form a bag long gone. By the time I find the missing measuring spoon, the sauce is perfect. Coincidence or ritual, who knows.

Frequently asked questions, answered like we are texting

Can I make this without cream
Yes, try full fat coconut milk or evaporated milk. It will taste slightly different but still lush. If skipping dairy entirely, add a splash of cashew cream at the end for body.

Is this very spicy
Not really. It is cozy more than fiery. Add chili powder or a chopped green chili if you want heat. Or leave it mellow for the kids.

Do I have to marinate
Short answer, no. Long answer, even 20 minutes helps. If you are in turbo mode, season the chicken well and carry on.

Can I use rotisserie chicken
Absolutely. Stir it into the sauce at the end and simmer 3 to 4 minutes. It will not taste exactly the same as a sear, but it is weeknight gold.

What if my sauce is too thick
Splash in water or stock, a couple tablespoons at a time, until it relaxes. Taste the salt again after thinning.

Can I scale this up for a crowd
Yes. Double everything and use a wider pot so it reduces evenly. And save some cilantro for the top because it looks cheery.

Quick recap of the Quick & Easy Homemade Butter Chicken

Marinate, sear, simmer, swirl in cream. Serve with rice or naan, smile, maybe go back for seconds. I tend to think it is even better tomorrow, if tomorrow gets a chance.