Name: Quick & Easy Butter Chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Indian-Inspired
Ingredients: 1.5 lbs (700g) boneless chicken thighs or breasts, cut into bite-sized pieces; 2 tbsp butter; 1 tbsp oil (vegetable or canola); 1 medium onion, finely chopped; 3 cloves garlic, minced; 1 tbsp ginger, minced or grated; 1 can (14 oz / 400g) tomato sauce or crushed tomatoes; 1/2 cup heavy cream or coconut milk; 1 tbsp garam masala; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp turmeric; 1/2 tsp chili powder (adjust to taste); 1 tsp paprika; 1 tsp sugar or honey; Salt to taste; Fresh cilantro, chopped (for garnish)

A rich, creamy, and mildly spiced Indian-inspired dish, this quick & easy butter chicken comes together in under 40 minutes—perfect for a weeknight dinner that tastes like a restaurant favorite. Tender pieces of chicken simmer in a luxurious tomato-based sauce with warm spices and just the right touch of sweetness. I love how this dish delivers deep flavor with simple steps and pantry ingredients.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1.5 lbs (700g) boneless chicken thighs or breasts, cut into bite-sized pieces

2 tbsp butter

1 tbsp oil (vegetable or canola)

1 medium onion, finely chopped

3 cloves garlic, minced

1 tbsp ginger, minced or grated

1 can (14 oz / 400g) tomato sauce or crushed tomatoes

1/2 cup heavy cream or coconut milk (for dairy-free)

1 tbsp garam masala

1 tsp ground cumin

1/2 tsp turmeric

1 tsp ground coriander

1/2 tsp chili powder (adjust to taste)

1 tsp paprika (for color)

1 tsp sugar or honey

Salt to taste

Fresh cilantro, chopped (for garnish)

Directions

Cook the Chicken:
I start by heating oil in a large skillet over medium-high heat. I cook the chicken until it’s lightly browned and nearly cooked through—about 5–7 minutes—then remove it and set it aside.

Sauté Aromatics:
In the same pan, I melt the butter and add the chopped onion, cooking until soft and golden, about 5 minutes. I then stir in the garlic and ginger and let them cook for another minute until fragrant.

Add Spices & Tomato:
Next, I stir in the garam masala, cumin, coriander, turmeric, chili powder, and paprika. I let the spices toast for 30 seconds before pouring in the tomato sauce and sugar. I let it all simmer for about 5 minutes.

Finish the Sauce:
I return the chicken to the pan and coat it well in the sauce. Then I pour in the cream or coconut milk and simmer everything for another 5–7 minutes, until the chicken is fully cooked and the sauce has thickened to a creamy consistency. I season it with salt to taste.

Serve:
I garnish with chopped cilantro and serve it hot with fluffy basmati rice or warm naan bread.

Servings and timing

This recipe serves 4 people and takes approximately 30–40 minutes from start to finish. Prep is minimal, and most of the time is spent letting the sauce simmer to perfection.

Variations

I sometimes marinate the chicken in yogurt and spices for 30 minutes beforehand to make it extra tender.

For a dairy-free option, I always go with coconut milk—it adds a subtle sweetness that works beautifully.

A dash of lemon juice at the end brightens up the entire dish.

When I’m craving a smoky edge, I toss in a pinch of smoked paprika or use grilled chicken instead.

If I want to bulk it up a bit, I’ll add peas or a handful of baby spinach right before serving.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I gently warm it in a skillet over medium heat, adding a splash of water or cream to loosen the sauce if needed. It also microwaves well in 1-minute intervals, stirred in between. For longer storage, I freeze it in a sealed container for up to 2 months, then thaw in the fridge before reheating.

FAQs

What’s the best chicken to use for butter chicken?

I prefer boneless chicken thighs for extra tenderness and flavor, but chicken breasts work great too if I want something leaner.

Can I make butter chicken dairy-free?

Yes, I simply swap the heavy cream for coconut milk and use oil instead of butter. The result is still creamy and rich.

Is butter chicken very spicy?

Not at all! I find the spice level mild, but I can always reduce the chili powder or leave it out completely if I want it even milder.

Can I make it ahead of time?

Absolutely. I often make it a day ahead—the flavors deepen overnight and it reheats beautifully.

What should I serve with butter chicken?

I usually serve it with basmati rice or naan bread. It also pairs well with a simple cucumber raita or a green salad for a fresh contrast.

Conclusion

This quick and easy butter chicken is a go-to recipe I come back to again and again. It delivers incredible flavor with minimal effort and flexible ingredients. Whether I’m cooking for the family or impressing guests, it’s a comforting and crowd-pleasing dish that never fails.

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