Quick & Easy Homemade Butter Chicken – Creamy, Flavor-Packed in 30 Minutes
Creamy, mildly spiced butter chicken made fast at home in just 30 minutes. Tender chicken simmered in a rich tomato-cream sauce with garlic, ginger, and warming Indian spices.
Ingredients
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1½ lbs boneless chicken thighs or breasts, cut into chunks
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1 tbsp butter (for searing)
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2 tbsp butter (for sauce)
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4 garlic cloves, minced
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1 tbsp fresh ginger, grated
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1½ cups tomato purée
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¾ cup heavy cream (or coconut cream)
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1½ tsp garam masala
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1 tsp paprika or chili powder
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½ tsp turmeric
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1 tsp cumin
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½ tsp coriander
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½ tsp salt
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1–2 tsp sugar
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Optional: 2 tbsp yogurt for marinating
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Optional: 2 tbsp cashew paste or almond flour
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Optional garnish: cilantro, cream swirl, fenugreek leaves
Instructions
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(Optional) Marinate chicken in yogurt, spices, and lemon juice for 15–30 minutes.
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Heat 1 tbsp butter in skillet. Sear chicken until browned. Set aside.
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In same pan, add 2 tbsp butter. Sauté garlic and ginger until fragrant.
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Add spices, stir for 30 seconds. Add tomato purée, salt, and sugar. Simmer 5–7 mins.
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Stir in cream and optional cashew paste. Return chicken to sauce.
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Simmer 8–10 mins until chicken is cooked through and sauce is thick.
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Garnish and serve with rice or naan.
Notes
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Use coconut cream for dairy-free.
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Add peas or spinach for extra nutrition.
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Freeze leftovers up to 2 months.