
Creamy, spiced butter chicken made in under 45 minutes. A weeknight favorite served with warm naan and fluffy rice.

This butter chicken is my go to for nights when I want something comforting without a long list of steps. I discovered this simplified version one rainy evening while craving the familiar restaurant flavors but with fewer ingredients and less fuss. The result is a rich, velvety sauce that clings to tender chicken pieces and comes together in roughly 45 minutes from start to finish. The balance of savory butter, warm garam masala, and a touch of sweetness from tomato sauce creates a dish that feels indulgent yet approachable.
What makes this especially dear to me is how quickly it became a family staple. Kids and adults alike reach for seconds because the texture is silky and the spice gentle enough for broad appeal. The marinade with Greek yogurt helps the chicken stay tender while the final addition of cold butter gives the sauce a glossy finish that makes each bite decadent. I often pair it with store bought naan and jasmine rice to keep the weeknight rhythm easy and satisfying.
In my kitchen this dish has saved many weeknights. I remember bringing it to a small dinner party where everyone asked for the recipe and then texted pictures of their leftovers the next day. The ease and consistent results keep me making it again and again.
I love that this dish feels luxurious yet is forgiving. One time I overcooked the onion and the sauce still recovered with a squeeze of lemon and a small splash of cream. Family members always comment on the glossy finish from the cold butter. The simple method has produced memorable dinners from quiet weeknights to casual gatherings where everyone asks for seconds.
Cool leftovers quickly and transfer to airtight containers. Refrigerate for up to four days. For freezing divide into meal sized portions and use freezer safe containers for up to three months. Thaw overnight in the refrigerator before reheating gently on low heat adding a splash of cream or water to bring the sauce back to a silky texture. Avoid boiling after thawing to prevent separation. When reheating from chilled state stir frequently and finish with a small knob of butter to revive the sheen.
Swap chicken thighs for boneless skinless chicken breasts if preferred but reduce cooking time slightly and watch for dryness. For a lighter version use half and half instead of heavy cream though expect a thinner sauce. Coconut cream or full fat coconut milk makes it dairy free with a tropical twist but loses the classic buttery finish. Replace garam masala with a combination of ground cumin and coriander if not available and use plain yogurt alternatives like dairy free yogurt when needed.
Serve with steamed jasmine rice to soak up the sauce or warm store bought naan brushed with melted butter. For a lighter plate serve over roasted cauliflower or with a crisp cucumber salad dressed in lemon and yogurt. Garnish with chopped parsley or cilantro and a drizzle of cream for visual contrast. This works well at casual dinner parties alongside spiced lentils and a simple raita to cool the palate.
The style of this preparation draws inspiration from the rich North Indian tradition of simmered tomato and butter based sauces that evolved in royal kitchens. The dish adapted in restaurants around the world often pairs buttery richness with warm spices like garam masala. My version takes those classic notes and simplifies them for an American weeknight while retaining the comforting aroma and balanced spice profile that made the original beloved.
In cooler months add extra warming spices such as a quarter teaspoon ground cinnamon or a pinch of ground cloves. In summer lighten the dish with half the cream and serve with a bright tomato cucumber salad and charred corn. Holiday versions can include toasted cashews or almonds for texture and a splash of orange blossom water for a festive aromatic twist.
Cook the full batch and portion into four containers for grab and go dinners. Pair each with measured rice in separate containers to reheat together. The sauce holds well and actually benefits from an overnight melding of flavors. When packing for reheating include a small container of chopped fresh herbs to add after warming for brightness.
Make this recipe your own by adjusting spice levels and by trying different sides. It is a reliable, forgiving dish that brings comfort and restaurant style flavor with minimal fuss. Invite someone to share it and enjoy the warm, satisfying results.
Pat chicken dry before marinating to help spices adhere and encourage browning.
Use cold butter at the end and stir it in off heat for a silky emulsified finish.
If the sauce separates, reduce heat and whisk in a tablespoon of cream slowly to bring it back together.
To thicken without cornstarch simmer longer on low and stir frequently to prevent scorching.
This nourishing quick & easy homemade butter chicken recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Quick & Easy Homemade Butter Chicken recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

In a medium bowl combine the chicken with salt garlic powder sweet paprika curry powder and Greek yogurt. Toss to coat and let rest for at least 15 minutes so the yogurt tenderizes the surface.
Heat vegetable oil in a large skillet over medium high heat. Add chicken and cook 8 to 10 minutes stirring occasionally until golden and cooked through. Remove chicken and reserve oil and fond.
Reduce heat to medium add one tablespoon butter and scrape brown bits. Add minced garlic and diced onion with a pinch of salt and cook until translucent and aromatic about 4 to 6 minutes.
Stir in tomato sauce and sugar then simmer 2 to 3 minutes to reduce raw tomato flavor. Add a splash of water if the pan looks dry to help combine.
Return chicken to the skillet then pour in heavy cream stirring until the sauce takes on an orange hue and starts to thicken. Keep heat low to avoid separation.
Stir in cayenne if using garam masala curry powder and black pepper. Simmer gently for 10 minutes then stir in remaining cold butter for a silky glossy finish. Adjust salt to taste.
Garnish with chopped parsley if desired and serve with warm naan and steamed rice. Store leftovers in an airtight container for up to four days.
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This recipe looks amazing! Can't wait to try it.
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