Quick & Easy Homemade Butter Chicken That Tastes Like Takeout (Without the Wait)

You know that moment when your stomach wants restaurant-level comfort, but your calendar says “nope”? This is that solution. Butter Chicken usually sounds like an all-day project—marinades, simmering, a small spice bazaar—but not today.

This version hits creamy, buttery, tomatoey perfection in under 40 minutes and doesn’t sacrifice flavor. It’s rich, it’s silky, it’s unapologetically craveable. And yes, it’ll probably make you question your DoorDash habit.

What Makes This Recipe So Good

Big flavor, low effort. You’ll use a tight spice lineup that duplicates restaurant depth without complicated steps or hard-to-find ingredients.

One-pan magic. Minimal dishes, maximal taste.

You’ll sear, simmer, and finish all in one skillet.

Flexible protein. Chicken thighs make it juicy, breasts keep it lean; tofu or paneer work shockingly well too.

Fast marinade hack. A yogurt-based quick marinade penetrates fast, so you get tenderness without waiting overnight.

Creamy without being heavy. Butter plus cream (or coconut milk) gives that signature silky finish—just enough richness to feel special, not sluggish.

Shopping List – Ingredients

• Chicken: 1.5 lb boneless, skinless chicken thighs (or breasts), cut into bite-size pieces
• Yogurt: 1/2 cup plain full-fat yogurt (Greek or regular)
• Lemon juice: 1 tablespoon (fresh is best)
• Ginger-garlic: 1 tablespoon ginger paste + 1 tablespoon garlic paste (or finely grated)
• Spices for marinade:
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 to 1 teaspoon Kashmiri chili powder or paprika (for color, mild heat)
  • 1/2 teaspoon salt
• Butter: 3 tablespoons, divided
• Neutral oil: 1 tablespoon (helps prevent burning)
• Tomato sauce: 1 1/4 cups plain tomato puree/passata (unsalted if possible)
• Cream: 3/4 cup heavy cream (or full-fat coconut milk for dairy-free)
• Sugar or honey: 1 to 2 teaspoons (balances acidity)
• Kasuri methi (dried fenugreek leaves): 1 to 2 teaspoons, crushed (optional but clutch)
• Additional spices for sauce:
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground cumin
  • Salt and black pepper to taste
• Fresh cilantro: Small handful, chopped (for garnish)
• Cooked basmati rice or warm naan: For serving

The Method – Instructions

1. Marinate fast. In a bowl, mix yogurt, lemon juice, ginger, garlic, garam masala, cumin, coriander, turmeric, chili powder, and salt. Toss in the chicken. Let it sit 10–15 minutes while you prep everything else.
   

   Longer is great, but we’re busy.

2. Preheat your skillet. Set a large heavy skillet over medium-high heat. Add 1 tablespoon butter and the oil.
3. Sear the chicken in batches. Shake off excess marinade and add a single layer of chicken. Sear 2–3 minutes per side until lightly charred and mostly cooked.
   

   Don’t overcrowd. Transfer to a plate and repeat. Those browned bits?

   
   

   Flavor gold.

4. Bloom the spices. Lower heat to medium. Add 1 tablespoon butter. Sprinkle in cumin and garam masala for the sauce.
   

   Stir 15–20 seconds until aromatic. If it looks dry, add a splash of oil.

5. Add tomato base. Pour in tomato puree. Scrape up browned bits.
   

   Simmer 5–6 minutes, stirring, until it thickens and darkens slightly. This step sweetens the tomatoes naturally.

6. Balance and enrich. Stir in sugar or honey, 1/2 teaspoon salt, and a grind of black pepper. Add the cream and the remaining 1 tablespoon butter.
   

   Simmer 2 minutes to turn velvety. Taste and adjust salt/sweetness.

7. Finish the chicken. Return seared chicken (and juices) to the pan. Simmer 5–7 minutes on low until cooked through and the sauce clings.
   

   If too thick, loosen with a splash of water.

8. Kasuri methi moment. Crush dried fenugreek between your fingers and stir in. It adds that unmistakable restaurant aroma. Don’t skip if you have it.
9. Garnish and serve. Shower with cilantro.
   

   Serve over fluffy basmati or with warm naan. Proceed to impress yourself.

Storage Instructions

Fridge: Cool completely, then store in an airtight container for up to 4 days. The sauce actually gets better overnight, FYI.

Freezer: Freeze portions for up to 2 months.

Thaw in the fridge, then reheat gently on the stove with a splash of water or cream to loosen.

Reheat: Low and slow on the stovetop is best. Microwave works in short bursts, stirring between, so you don’t split the sauce.

What’s Great About This

Here’s a sample nutrition facts table for Butter Chicken (1 serving, about 1 cup with sauce, ~250g):

Nutrient	Amount per Serving
Calories	490 kcal
Protein	30 g
Total Fat	28 g
Saturated Fat	12 g
Cholesterol	125 mg
Carbohydrates	20 g
Dietary Fiber	3 g
Sugars	6 g
Sodium	820 mg
Potassium	750 mg
Vitamin A	15% DV
Vitamin C	10% DV
Calcium	8% DV
Iron	18% DV

⚡These values are approximate and can vary depending on how it’s prepared (with cream, butter amount, or served with rice/naan).

• Weeknight-friendly. From “pan on” to “plates down” in about 35–40 minutes.
• Restaurant vibes at home. The spice balance and buttery finish hit all the right notes.
• Customizable richness. Add more cream for luxe, reduce for lighter. Your call, chef.
• Budget win. Pantry spices plus chicken thighs taste like a $20 entrée for a fraction of the price.
• Scales easily. Double for meal prep or a crowd; the method stays the same.

Avoid These Mistakes

• Overcrowding the pan. Steaming the chicken kills browning.
  

  Work in batches for that charred edge and deeper flavor.

• Skipping the tomato simmer. Raw tomato taste is not the vibe. Let it cook down before adding cream.
• Boiling after adding cream. High heat can split the sauce. Keep it to a gentle simmer.
• Under-salting. Cream and butter mute flavors.
  

  Taste and adjust at the end—don’t be shy.

• Forgetting fenugreek. Kasuri methi is optional, yes, but it’s the secret handshake of great butter chicken. Use it if you can.

Recipe Variations

• Dairy-free: Swap butter for vegan butter or coconut oil, and cream for full-fat coconut milk. Slightly different, still delicious.
• Paneer or tofu: Use 16 oz paneer or extra-firm tofu.
  

  Sear cubes until golden, then proceed with the sauce.

• Spicy edition: Add 1/2 teaspoon cayenne or a chopped green chili with the spices. Proceed at your own risk (and joy).
• Tomato-forward: Use 1 1/2 cups puree and reduce cream by 1/4 cup for a tangier profile.
• Ultra-luxe: Finish with an extra tablespoon of butter and a drizzle of cream before serving. Because why not?
• Instant Pot shortcut: Sauté to sear chicken and bloom spices, add tomato puree, pressure cook 5 minutes with quick release, stir in cream and butter on Sauté-Low to finish.

FAQ

Can I use store-bought rotisserie chicken?

Yes.

Shred about 4 cups and skip the searing. Simmer it in the finished sauce for 3–4 minutes to warm through and absorb flavor. Season at the end to avoid oversalting.

What if I don’t have kasuri methi?

It’s still great without it.

For a hint of that aroma, add a tiny pinch of ground fenugreek or a touch more garam masala. Not identical, but close enough for Tuesday night.

How do I keep the sauce from splitting?

Keep the heat moderate, add cream after the tomato base has reduced, and avoid boiling once dairy is in. If it starts to split, whisk in a splash of hot water and lower the heat.

Can I lighten this up?

Use half-and-half instead of heavy cream and reduce butter by 1 tablespoon.

You’ll still get a creamy texture, just a bit less rich. Also consider chicken breast over thighs.

What’s the best side to serve with butter chicken?

Basmati rice is classic. Garlic naan or roti for scooping is elite.

A quick cucumber-onion salad with lemon and salt cuts the richness and adds crunch—IMO, perfect combo.

How can I make it ahead?

Cook the sauce base (through Step 6) up to 3 days ahead. Reheat, add seared chicken, and finish. Flavors meld beautifully, and dinner’s basically done.

The Bottom Line

Quick & Easy Homemade Butter Chicken gives you takeout-level satisfaction without the delivery time or the mystery bill.

It’s fast, rich, and wildly comforting, with a process simple enough to memorize by the second run. Keep the spices on hand, stash some kasuri methi, and you’ve got a weeknight MVP. Hungry now?

Good—this one pays off in under 40 minutes, start to finish.