If you’ve ever craved that rich, creamy, and perfectly spiced butter chicken from your favorite Indian restaurant, you’re not alone! I remember the first time I tried to make it at home — I overcooked the chicken and the sauce was way too spicy. But after a few tries (and many takeout comparisons), I found the secret: it’s all about balance — creamy texture, tomato sweetness, and just the right kick of garam masala.
In this post, I’ll walk you through how to whip up Quick & Easy Homemade Butter Chicken that’s every bit as delicious as restaurant-style, without spending hours in the kitchen!
Ingredients for Perfect Butter Chicken
The Hunt for That One Missing Flavor
You know that moment when your butter chicken almost tastes like the restaurant one… but something’s just not right? Yeah. That was me — for like a year. I kept switching brands of garam masala thinking it was the spice blend. Spoiler alert: it was the tomato base. I was using plain canned tomatoes, but what I really needed was a good quality tomato puree — smooth and slightly sweet. That changed everything.
Chicken Choice Matters
Boneless, skinless chicken thighs — that’s my go-to. They stay juicy, forgiving even if you forget them on the stove for a minute (been there). Breasts can work too, but you’ve gotta watch ‘em like a hawk so they don’t dry out. Marinate them at least 30 minutes, though overnight is chef’s kiss.
Real Butter or Nah?
Use real butter. Not margarine. Not oil. Butter is literally in the name — it gives that rich, creamy depth you just can’t fake. I tried swapping with ghee once — it’s fine, but not the same lush, velvety finish. And salted butter? Honestly, it’ll mess with the final flavor. Stick to unsalted so you control the saltiness.
Cream Dreams
Heavy cream is the MVP. Half-and-half? Kinda meh. I even tried coconut milk one time when I ran out — tasted like butter chicken took a beach vacation. Not bad, but not what I wanted. If you’re dairy-free, go with full-fat coconut cream, not the watery stuff.
Spice Rack Essentials
Here’s my “ride or die” spice list:
- Garam masala – don’t cheap out. Fresh, fragrant blends matter.
- Cumin – earthy, adds depth.
- Turmeric – gives that signature golden tone.
- Chili powder – adjust for heat.
- Coriander – citrusy and warm.
- Paprika – for color and a little smokiness.
Also, don’t forget salt (duh), a pinch of sugar (balances the acid), and fresh garlic + ginger — no pre-minced jars. Trust me on this.
Optional, But Game-Changers
- Kasuri methi (dried fenugreek leaves) – smells like an Indian grandma’s kitchen (in the best way).
- Yogurt – if you want to use it in the marinade for extra tang and tender chicken.
- Lemon juice – brightens things up just before serving.
What I Wish I Knew
I used to dump all my spices into the sauce raw — big mistake. Toast ‘em briefly in butter first. Wakes ’em up. And always taste as you go. This dish is all about balance — too much heat, and you’ll lose the buttery richness. Too little salt, and it’s flat.
Step-by-Step Cooking Instructions
Let’s Get Cookin’ — But First, Marinate
Okay, real talk — skipping the marinade is like baking cookies without butter. You can do it, but why would you? I mix plain yogurt, lemon juice, salt, garlic, ginger, a touch of chili powder, and garam masala. Toss in the chicken, mix it up, cover it, and let it chill. 30 minutes is bare minimum — overnight? Chef-level flavor bomb.
I made the mistake once of not adding salt to my marinade… and the chicken tasted like cardboard even after cooking in a creamy sauce. Don’t be me.
Browning the Chicken – Not Boiling It
Get your pan hot. I mean really hot. Add a little oil or ghee, and sear the chicken pieces. Don’t overcrowd the pan — I used to throw everything in at once and ended up steaming it instead of getting that nice char. Work in batches if you need to.
And don’t worry if they’re not cooked through — we’re gonna finish them in the sauce later.
Build That Butter Sauce
Here comes the magic. In the same pan (hello flavor town), drop in a chunk of unsalted butter. Sauté chopped onions until soft and golden. Then garlic and ginger — the real stuff, not that tube paste. I learned that burnt garlic ruins everything. Keep the heat medium and stir like your dinner depends on it. It does.
Once everything smells like heaven, add tomato puree. Not diced tomatoes. Not tomato sauce. Puree. Simmer it down until it thickens and darkens — about 10 minutes. Your kitchen will smell unreal.
Toast Your Spices – Don’t Dump ’Em
Here’s where I used to mess up. I’d throw in all the spices at once — garam masala, cumin, turmeric, chili powder, coriander — and they’d sit there, raw. Big no-no. Now, I toast them in a bit of butter before adding to the tomato base. This unlocks their flavors and avoids that weird powdery taste.
Add a splash of water if the sauce gets too thick. You want it rich, not gloopy.
Add the Cream — Slowly
Turn the heat down low, then stir in the cream. If you dump cold cream into hot sauce? You risk curdling. Been there. Low heat and constant stirring is key. Taste it now — add sugar if it’s too tangy, salt to balance.
Now toss in the browned chicken. Let it all simmer for 10–15 minutes until the chicken is fully cooked and tender. If you’ve got kasuri methi, crush it in your hands and sprinkle it in like fairy dust. It gives that real-deal restaurant flavor.
Final Touches
Drizzle with a little extra cream or a knob of butter right before serving. I even hit it with a squeeze of lemon if it feels too heavy. Taste, adjust, taste again. That’s the real secret to perfect butter chicken — not just following a recipe, but listening to the dish as it cooks.
Serving Suggestions and Pairings
The Naan vs. Rice Debate
If there’s one thing my family will bicker over, it’s whether butter chicken is better with fluffy basmati rice or soft, chewy naan. I say both — why pick sides when you can scoop with naan and soak with rice? When I first made this recipe for guests, I only served naan. My cousin legit brought his own rice. Lesson learned.
If you’re going rice, rinse it well and add a couple cloves or cardamom pods to the water. That subtle spice brings it all together. Naan-wise? Toast store-bought naan in a hot pan with a little butter and garlic — no shame in the shortcut game.
Garnishes Make It Pretty (and Tasty)
Butter chicken is already a showstopper, but if you wanna impress your guests (or just your camera for Pinterest), throw on some fresh cilantro. A swirl of cream or a small pat of butter on top? Insta-worthy.
Sometimes I add toasted almonds or cashews for crunch. And if you’re feelin’ extra, slice up some red onion and marinate it in lemon juice and salt — gives a nice tangy crunch on the side.
Drinks That Pair Well
Now this one’s fun. Spicy and creamy dishes like this pair so well with a mango lassi — sweet, cool, and balances the heat. My husband loves it with a cold beer (preferably a lager or something light). I once had it with iced chai, and surprisingly… it slapped. If you’re serving guests, a simple cucumber-mint water pitcher makes you look like a pro.
Leftovers Turned Legends
So here’s a fun trick — if you’ve got leftovers, butter chicken makes killer wraps. Warm naan, leftover chicken, shredded lettuce, yogurt sauce. Boom. I’ve also stirred leftovers into pasta for a desi-Italian fusion situation. Sounds wrong, tastes right. Don’t judge.
Keep It Cozy, or Dress It Up
Butter chicken can be a cozy Tuesday night dinner or your main dish for a fancy weekend spread. It’s all in the sides and setting. Sometimes we light candles, put on some mellow Bollywood tunes, and just soak in the meal. Other times, it’s sweatpants and paper plates. Either way, it hits the spot.
Tips & Tricks for the Best Homemade Butter Chicken
Trust Me, I’ve Screwed This Up Enough
The first time I tried butter chicken? Looked like tomato soup, tasted like regret. I’ve learned the hard way — this dish isn’t just about tossing stuff in a pot. There are little tweaks that make a huge difference. Here’s what actually works:
Don’t Skip the Marinate-and-Rest Combo
Marinate that chicken. Like seriously. Just 30 minutes helps, but overnight transforms it. And after cooking? Let the whole dish rest for 5–10 minutes before digging in. The sauce thickens, flavors settle, and somehow it tastes 10x better.
Tomato Purée > Canned Tomatoes
I used to use diced tomatoes because that’s what I had. Big mistake. It made the sauce chunky and watery. Tomato purée gives you that smooth, rich consistency. Want a shortcut? Use jarred passata.
Toast Your Spices, Always
Dumping spices straight into the sauce = rookie move. Toast them lightly in a dry pan or with a bit of butter for like 30 seconds. Smells amazing and brings out the oils in the spices. Huge flavor difference.
Cream Last, Low Heat
Once I dumped cold cream into hot sauce and it split. Ruined the batch. Now I warm it a little in the microwave before adding, and keep the flame super low. Stir gently, don’t rush. This tip alone has saved me so many times.
Make It Yours
Want it spicier? Add green chilies. Milder? More cream, less chili. Trying to stretch the sauce? Add a splash of milk or water, but don’t overdo it. You’ll find your own sweet spot — mine’s somewhere between rich and fiery.
Double Up — It’s Freezer Friendly
Butter chicken freezes beautifully. I usually make double batches and freeze half. Just don’t add the cream until you’re reheating. Saves time and still tastes fresh. I once took a frozen batch to a potluck — no one knew it wasn’t made that morning.
Use Leftovers Creatively
Pasta. Wraps. Butter chicken pizza (don’t knock it till you try it). I’ve even tossed it over fries for an Indian poutine vibe. Think outside the plate — this stuff’s versatile.
Bonus: Restaurant Vibes at Home
If you really wanna go all-out, heat a chunk of coal until it’s red hot, drop it in a foil cup, place that in the butter chicken pan, and drizzle ghee on top. Trap the smoke with a lid for 2 minutes. Boom — smoky, tandoori flavor without a tandoor.
And that’s it — my go-to recipe for Quick & Easy Homemade Butter Chicken that actually tastes like the real deal. Once you’ve made it a couple of times, it becomes one of those recipes you can almost do on autopilot — like muscle memory in a skillet. Every time I make it, the kitchen smells like cozy comfort and a tiny bit of restaurant magic.
If there’s one thing I’ve learned, it’s that good butter chicken is about balance — creamy but spiced, rich but not heavy, indulgent yet simple. Whether you’re making it for a quiet night in or a family gathering, it’s a dish that never disappoints.
So, grab your butter, your spices, and your favorite playlist — and make your own version tonight! And hey, if it turns out awesome (and I know it will), snap a pic and share it on Pinterest — tag it #HomemadeButterChicken so we can all drool together.
Because trust me, once you master this dish, there’s no going back to takeout. ❤️🍛
Print
Quick & Easy Homemade Butter Chicken Recipe (2025)
Rich, creamy, and perfectly spiced — this Quick & Easy Homemade Butter Chicken is restaurant-quality comfort food you can whip up in your own kitchen.
- Total Time: 50 minutes
- Yield: 4 servings 1x
Ingredients
- 1.5 lbs boneless skinless chicken thighs, cut into chunks
- 1 cup plain yogurt
- 1 tbsp lemon juice
- 1 tsp salt (for marinade)
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 1 tsp chili powder
- 2 tsp garam masala (divided)
- 2 tbsp oil or ghee for searing
- 3 tbsp unsalted butter
- 1 medium onion, finely chopped
- 2 more garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 1.5 cups good quality tomato purée or passata
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp coriander
- 1 tsp paprika
- Salt, to taste
- 1 tsp sugar (optional, to balance)
- 1 cup heavy cream
- 1 tbsp kasuri methi (optional)
- Additional butter or cream for garnish
- Fresh cilantro for garnish
Instructions
- In a bowl, mix yogurt, lemon juice, salt, garlic, ginger, chili powder, and 1 tsp garam masala.
- Add chicken and coat well. Cover and marinate for at least 30 minutes or overnight.
- Heat oil or ghee in a hot pan. Sear chicken pieces in batches until browned. Set aside (they don’t need to be fully cooked).
- In the same pan, add unsalted butter. Sauté chopped onion until golden.
- Add garlic and ginger; cook until fragrant.
- Stir in tomato purée. Simmer for about 10 minutes until thickened.
- Toast cumin, turmeric, chili powder, coriander, paprika, and remaining garam masala in a little butter for 30 seconds, then stir into the tomato base.
- If too thick, add a splash of water.
- Reduce heat to low and slowly stir in heavy cream. Stir constantly to avoid curdling.
- Return chicken to pan and simmer 10–15 minutes until cooked through and tender.
- Add crushed kasuri methi if using. Stir and taste for seasoning. Add sugar or salt if needed.
- Garnish with cream, butter, and fresh cilantro. Serve hot.
Notes
Use tomato purée, not canned tomatoes, for smoothness. Always toast your spices for best flavor. For dairy-free, use full-fat coconut cream. Leftovers are great for wraps, pasta, or even pizza!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 plate
- Calories: 530
- Sugar: 6g
- Sodium: 720mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 145mg
