Butter Chicken Recipe Easy Homemade Version for Quick Family Dinners

The first time I cooked butter chicken at home, the aroma of warm spices and creamy tomato sauce filled my tiny kitchen—and honestly, I was hooked before I even took the first bite. There’s just something magical about a dish that tastes like it’s been simmering for hours, but you whipped it up in less than thirty minutes. That’s the charm of this butter chicken recipe—easy homemade version for quick family dinners. It’s comfort food meets weeknight hero, with tender chunks of chicken swimming in a velvety, spiced sauce that you’ll want to scoop up with every last grain of rice (or, if you’re like me, with warm naan straight from the pan).

I stumbled on my first homemade butter chicken recipe during a busy week when takeout wasn’t an option, and every shortcut counted. I kept fiddling with the spices, tried both yogurt and cream, and figured out a way to skip marinating overnight without sacrificing flavor. This version became my weeknight go-to. It’s packed with the classic flavors you crave—ginger, garlic, garam masala—but trimmed down to fit busy schedules and hungry families. Plus, it’s a total winner with picky eaters (my own included), and it’s secretly a breeze to adapt for different dietary needs.

So whether you’re a longtime butter chicken fan or you’ve never made it at home, this easy homemade version is about to become your new dinner hero. It’s perfect for anyone craving that restaurant-style flavor without the fuss—busy parents, students, or anyone who just wants an incredible meal without spending all day in the kitchen. After making this more times than I can count (and getting rave reviews from friends, family, and even my skeptical neighbor), I can say with confidence: you’re going to love this butter chicken recipe.

Why You’ll Love This Recipe

Let’s face it—everyone loves a meal that tastes like you ordered it from your favorite Indian restaurant, but you made it yourself with minimal effort. This butter chicken recipe, easy homemade style, checks all the boxes for flavor, speed, and pure comfort. And I’ve tested just about every shortcut and tweak you can imagine to bring you a version that’s foolproof and crowd-pleasing.

• Quick & Easy: Ready in under 30 minutes—yes, really! Perfect for those nights when you want something special but don’t have hours to spare.
• Simple Ingredients: Nothing fancy here—you’ll find everything at your regular grocery store, and you probably have most of it already.
• Perfect for Family Dinners: This is a real weeknight MVP. Even picky eaters and spice-shy kids love it, especially when there’s naan for dipping.
• Crowd-Pleaser: I’ve served this at potlucks, family dinners, and even a birthday party—and it always disappears fast. The leftovers (if you have any) taste even better the next day!
• Unbelievably Delicious: Rich, creamy, and loaded with warm spices—this is comfort food at its best. It’s the kind of meal that makes you sigh happily after every bite.

What sets this butter chicken apart? For starters, the sauce is super creamy without being heavy. Blending the onion, tomato, and cashews (my little secret!) creates that luscious texture you crave, without the need for tons of cream. And you don’t need to marinate the chicken overnight, thanks to a quick yogurt coating that works its magic in minutes, not hours. You can even swap in chicken thighs or breasts—whatever you have works.

This recipe isn’t just about convenience—it’s about making a meal that feels special, even on a Tuesday night. I love how it brings my family together and turns an ordinary dinner into something memorable. After years of tweaking and sharing this with friends, I can honestly say: if you’re looking for a butter chicken recipe easy enough for any night, but delicious enough for a celebration, you just found it.

Ingredients Needed

This butter chicken recipe uses everyday ingredients to create that rich, creamy, and deeply flavored sauce you crave. Don’t worry—nothing here is hard to find, and I’ll include my favorite substitutions to help you adapt it if needed.

• For the Chicken:
  • 1 ½ lbs (680g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces (thighs stay juicier, but breasts work, too)
  • ½ cup (120g) plain Greek yogurt (acts as a quick marinade, adds tenderness)
  • 1 tbsp fresh lemon juice (brightens the flavor)
  • 1 tsp garam masala (for warmth)
  • 1 tsp ground cumin
  • ½ tsp chili powder (use less for a milder flavor)
  • 1 tsp kosher salt
• For the Sauce:
  • 2 tbsp unsalted butter (or ghee, for richer flavor)
  • 1 large yellow onion, diced
  • 4 garlic cloves, minced
  • 1 tbsp fresh ginger, grated (don’t skip this—it’s key!)
  • 1 (14-oz/400g) can crushed tomatoes (or use 2 cups fresh pureed tomatoes)
  • ¼ cup (30g) raw cashews or almonds (soaked in hot water for 10 minutes—helps thicken the sauce and add creaminess without extra cream)
  • 1 tbsp tomato paste
  • 2 tsp garam masala
  • 1 tsp ground coriander
  • 1 tsp smoked paprika (gives a subtle smoky flavor)
  • ½ tsp turmeric
  • ½ tsp chili powder (or more, if you like heat)
  • 1 tsp sugar or honey (balances acidity—optional, but recommended)
  • 1 tsp kosher salt, plus more to taste
• To Finish:
  • ½ cup (120ml) heavy cream or coconut cream (for dairy-free)
  • 2 tbsp unsalted butter or ghee
  • Fresh cilantro, chopped, for garnish
• Optional Sides:
  • Steamed basmati rice
  • Homemade or store-bought naan

Ingredient Tips: If you can, use firm, plain Greek yogurt (it won’t curdle as easily). For a nut-free version, skip the cashews and add ¼ cup extra cream at the end. And if you love a little extra spice, add a pinch of cayenne to taste!

Equipment Needed

• Large skillet or Dutch oven: I use a nonstick or enameled cast iron skillet for easy cleanup and even browning. A heavy-bottomed pan helps prevent burning the sauce.
• Cutting board and sharp knife: For prepping chicken and veggies. Honestly, a good knife makes all the difference—less slipping, more control.
• Measuring cups and spoons: Make things easier and more accurate. I always keep mine nested together to avoid hunting for the right size mid-recipe.
• Blender or immersion blender: Essential for getting the sauce silky smooth. If you don’t have one, you can use a food processor or even mash by hand for a rustic texture.
• Mixing bowl: For marinating the chicken quickly.
• Wooden spoon or spatula: For stirring the sauce without scratching your pan.

If you don’t have a blender, don’t stress—just chop everything finely and simmer a little longer for a chunkier sauce. For budget-friendly options, I’ve used thrift store pans and a basic stick blender for years and they work just fine. Just be sure to clean your blender right after blending the sauce (trust me, tomato stains happen if you leave it too long!).

Preparation Method

1. Marinate the Chicken (5 minutes):
   In a mixing bowl, combine chicken pieces, ½ cup Greek yogurt, 1 tbsp lemon juice, 1 tsp garam masala, 1 tsp cumin, ½ tsp chili powder, and 1 tsp salt. Toss until everything is evenly coated. Set aside to marinate while you prep the sauce—no need for a long wait (even 10 minutes does wonders!).
2. Prep the Sauce Base (5 minutes):
   Heat 2 tbsp butter (or ghee) in a large skillet over medium heat. Add diced onion and sauté for 3-4 minutes, until translucent and just starting to brown. Stir in minced garlic and grated ginger, cooking another 1-2 minutes until fragrant (don’t rush this part—it builds flavor!).
3. Add Tomatoes & Spices (2 minutes):
   Pour in the crushed tomatoes, drained soaked cashews, and tomato paste. Sprinkle in the 2 tsp garam masala, 1 tsp coriander, 1 tsp smoked paprika, ½ tsp turmeric, ½ tsp chili powder, 1 tsp sugar or honey, and 1 tsp salt. Stir well to combine. Let it simmer for 5-7 minutes, stirring occasionally, until the flavors meld and the sauce thickens slightly.
4. Blend Until Smooth (2 minutes):
   Carefully transfer the sauce to a blender (or use an immersion blender), and blend until silky smooth. Return the sauce to the pan. If it’s too thick, add a splash of water (start with 2 tbsp).
5. Cook the Chicken (8 minutes):
   In a separate nonstick pan, add a dash of oil and heat over medium-high. Add marinated chicken in a single layer and sear for 2-3 minutes per side, until browned and nearly cooked through. Don’t overcrowd—do it in batches if needed. (If you’re short on time, you can cook the chicken directly in the sauce, but browning gives more flavor.)
6. Combine Chicken and Sauce (5 minutes):
   Add the browned chicken and any juices to the blended sauce. Simmer on medium-low for 5-8 minutes, stirring occasionally, until the chicken is fully cooked and the sauce thickens (it should lightly coat the back of a spoon). Taste and adjust salt or chili to your liking.
7. Finish with Cream and Butter (2 minutes):
   Stir in ½ cup heavy cream (or coconut cream) and 2 tbsp butter. Let it bubble gently for 1-2 minutes, then turn off the heat. Garnish with chopped cilantro.
8. Serve: Spoon over hot basmati rice or serve with naan. Enjoy!

Personal Tips: If your sauce looks split or oily, add a splash of water and whisk vigorously—it’ll come back together. Always taste before serving; the spices mellow as they cook. And don’t skip the cilantro—I used to, but it really brightens the dish at the end!

Cooking Tips & Techniques

Butter chicken is all about that velvety sauce and juicy chicken. After making this recipe countless times—sometimes in a rush, sometimes when I could take my time—I’ve gathered a few tips to keep things easy and delicious.

• Toast Your Spices: Sautéing your spices with the onions and garlic helps unlock their flavor. You’ll know it’s working when your kitchen smells incredible.
• Don’t Overcook the Chicken: Chicken breast dries out fast, so keep a close eye. Chicken thighs are more forgiving and stay juicy, even if you get distracted.
• Smooth Is Key: Blending the sauce (especially with soaked cashews or almonds) gives that restaurant-style texture. If you don’t blend, your sauce will be chunkier—still tasty, just different.
• Timing Trick: Start the rice or naan first, so everything’s ready to go when the butter chicken finishes. I’ve found this saves me from scrambling at the last minute.
• Adjust Seasoning to Taste: Everyone’s spice tolerance is different. Start with less chili, then add more at the end if you like extra heat. A squeeze of lemon at the end can brighten things up, too.
• Common Mistake: Rushing the onions or garlic. If you don’t cook them long enough, the sauce can taste sharp instead of sweet and mellow. Let them get soft and golden before adding tomatoes.
• Personal Lesson: The first time I tried butter chicken, I skipped the soaking step for the cashews—big mistake. The sauce was grainy! Soak your nuts for at least 10 minutes, or use cream if you’re in a hurry.

Above all, trust your senses—if it smells amazing and looks creamy, you’re doing it right. And don’t sweat a little splatter on the stove (it’s almost a badge of honor with this dish!).

Variations & Adaptations

One of my favorite things about butter chicken is how easy it is to adapt. Whether you’re cooking for allergies, special diets, or just want to try something new, there’s a version for everyone.

• Dairy-Free: Swap out the Greek yogurt for coconut yogurt in the marinade, and use coconut cream instead of heavy cream. Ghee can be replaced with vegan butter.
• Vegetarian: Replace chicken with cubed paneer or extra-firm tofu. Sear the tofu or paneer quickly before adding to the sauce. Mushrooms or cauliflower work surprisingly well, too!
• Low Carb: Serve the butter chicken with cauliflower rice or over sautéed spinach instead of regular rice. You can even skip the sugar/honey in the sauce.
• Allergen-Friendly: For nut allergies, omit the cashews/almonds and add an extra ¼ cup cream or a spoonful of sunflower seed butter for thickness.
• Kid-Friendly: Go easy on the chili powder and serve with cucumber raita on the side to cool things down.
• Personal Twist: Sometimes I add a handful of frozen peas in the last few minutes—they pop with color and add a little sweetness.

Don’t be afraid to mix it up! The base recipe is strong enough to handle your favorite swaps or additions. I’ve even tried this with leftover rotisserie chicken in a pinch, and it worked out beautifully.

Serving & Storage Suggestions

This butter chicken recipe is easy homemade comfort, and it’s even better when served with the right extras. Here’s how I love to enjoy and store it:

• Serving Temperature: Serve hot, straight from the pan. Butter chicken cools quickly, so warm the plates if you want to get fancy.
• Presentation: Sprinkle a big handful of fresh cilantro over the top. I like to drizzle an extra swirl of cream for that restaurant look. Serve with fluffy basmati rice, garlic naan, or even a simple salad.
• Pairings: Cucumber raita, mango chutney, or a crisp lager all go well on the side.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors get even deeper overnight!
• Freezing: Freeze in portions (I use zip-top bags, flattened for easy stacking) for up to 2 months. Thaw in the fridge overnight before reheating.
• Reheating: Gently reheat on the stove over low heat, adding a splash of water or cream to loosen the sauce. You can microwave it, but stir every minute for even heating.
• Flavor Notes: The sauce actually tastes even richer the next day, so don’t hesitate to make it ahead for meal prep or parties.

Nutritional Information & Benefits

This butter chicken recipe, easy homemade, clocks in at roughly 400 calories per serving (excluding rice or naan), with about 30g protein, 20g fat, and 10g carbs per portion. Using chicken thighs keeps it juicy and adds iron, while Greek yogurt and cashews bring protein and healthy fats.

Health Benefits: The spices—especially turmeric and ginger—have anti-inflammatory properties. Using coconut cream or yogurt makes it suitable for dairy-free diets. It’s naturally gluten-free, and you can skip the sugar for a lower-carb version.

Allergens: Contains dairy and tree nuts (cashews/almonds). For nut-free, use extra cream; for dairy-free, swap in coconut products. Always check labels if serving to someone with allergies.

Honestly, this is one of those meals that feels indulgent but can fit a balanced diet, especially when paired with veggies and whole grains. I love how it satisfies cravings without leaving you weighed down.

Conclusion

If you’ve been searching for a butter chicken recipe that’s easy, homemade, and perfect for quick family dinners, this is it. You get all the creamy, savory goodness you crave, without spending hours or making endless dishes dirty. It’s a genuinely satisfying dish—one that I come back to over and over, whether it’s a busy weeknight or a cozy weekend at home.

Don’t be afraid to play around with the spices, swap in your favorite proteins, or make it dairy-free to suit your crew. That’s the fun of home cooking! Personally, I love this recipe for how it brings everyone to the table—no complaints, just happy faces and empty plates. If you try it, I’d love to hear how it went for you—drop a comment, share your tweaks, or tag your version. Who knows, maybe you’ll inspire someone else to try homemade butter chicken, too.

Here’s to delicious, fuss-free dinners—and a new family favorite. Enjoy every bite!

FAQs

Can I make this butter chicken recipe ahead of time?

Absolutely! In fact, the flavors get even better after sitting overnight. Store it in the fridge and reheat gently on the stove for best results.

What can I use instead of chicken?

You can substitute paneer, tofu, mushrooms, or even chickpeas. The sauce is super versatile and pairs well with many proteins and veggies.

Is this butter chicken recipe easy to make dairy-free?

Yes! Use coconut yogurt and coconut cream instead of dairy. Vegan butter or oil works in place of ghee or regular butter.

How spicy is this butter chicken?

It’s mild to medium, perfect for most families. You can always increase or decrease the chili powder to suit your taste buds.

Can I freeze leftovers?

Definitely. Freeze in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove, adding a splash of water or cream if needed.

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