Butter Chicken Made Simple: A Quick & Comforting Weeknight Curry

There’s something magical about Butter Chicken. Just saying the words makes me think of a creamy chicken curry bubbling away on the stove, filling the kitchen with warm, comforting spices. And the best part? You don’t have to book a flight to Delhi or even order takeout to enjoy it—you can make this homemade Indian curry right in your kitchen in under 45 minutes.

Life is busy (can I get an amen?), and between work, errands, and the eternal “Mom, what’s for dinner?” chorus, sometimes the thought of making curry from scratch sounds…well, intimidating. But this quick dinner recipe is about to prove otherwise. With simple pantry spices, a handful of fresh ingredients, and just one skillet, you’ll have a comfort food recipe that feels restaurant-worthy but fits into a weeknight schedule.

Whether you’re planning a cozy dinner for two, wrangling a hungry family, or just craving a bowl of saucy goodness with naan and rice, this Butter Chicken will not disappoint. Creamy, flavorful, and utterly satisfying—it’s the kind of dish that makes you want to lick the spoon. (Not that I’m speaking from experience or anything…)

Why You’ll Love This Butter Chicken

• Quick & easy: Ready in 45 minutes, including marinating time.

• Creamy perfection: That velvety sauce is the star of the show.

• Family-approved: Mild enough for kids but flavorful enough for adults.

• Better than takeout: And probably faster, too.

Ingredients You’ll Need

For the Chicken & Marinade:

• 1 ½ lbs boneless chicken thighs, cut into chunks

• 1 tsp salt

• 1 tsp garlic powder

• 1 tsp paprika

• ½ tsp curry powder

• 1 tbsp Greek yogurt

For the Sauce:

• 3 tbsp vegetable oil

• 3 tbsp butter, divided

• 6 garlic cloves, minced

• 1 onion, diced

• 1 can tomato sauce

• 1 tsp sugar

• 1 tsp salt (adjust as needed)

• ½ tsp black pepper

• 2 cups heavy cream

• ½ tsp cayenne pepper (optional)

• 1 tsp garam masala

• ½ tsp curry powder

• ¼ cup parsley (optional garnish)

To Serve:
Warm naan bread + fluffy steamed rice

Step-by-Step Instructions

1. Marinate the chicken: In a bowl, combine chicken, salt, garlic powder, paprika, curry powder, and yogurt. Toss until coated. Marinate at least 15 minutes.

2. Cook the chicken: Heat oil in a skillet over medium-high. Cook chicken for 8–10 minutes until golden. Remove and set aside.

3. Start the sauce: Add 1 tbsp butter to the same pan. Sauté garlic and onion until soft and fragrant.

4. Simmer: Stir in tomato sauce and sugar. Let bubble for 2–3 minutes. Return chicken to the pan.

5. Make it creamy: Pour in heavy cream. Season with cayenne, garam masala, curry powder, and black pepper. Simmer on low 10 minutes.

6. Finish strong: Stir in the last 2 tbsp butter for that silky, restaurant-style finish. Garnish with parsley if you like.

7. Serve hot: Scoop generous portions over rice and pair with naan for the full experience.

Tips for the Creamiest Chicken Curry

• Thighs over breasts: Chicken thighs stay juicy and tender—perfect for this sauce.

• No Greek yogurt? Sour cream or plain yogurt works in a pinch.

• Spice it up: Love heat? Double the cayenne or add chili flakes.

• Shortcut hack: Marinate chicken in the morning, then cook at night for an even deeper flavor.

• Make it lighter: Swap half the cream for coconut milk for a twist that’s still rich but a little less heavy.

And yes, the final “stir in butter” step might feel extra—but trust me, it’s the magic touch that makes Butter Chicken so irresistible.

A Little Story from My Kitchen

I first made Butter Chicken during a snowy weekend when we were all craving something cozy and filling. I didn’t have half the “authentic” ingredients recipes usually call for, so I improvised with what was in my pantry. To my surprise, it turned out better than the takeout version we used to order every Friday.

My husband, who usually picks pizza over curry, ended up mopping the plate clean with naan (a sure sign of victory). Since then, this dish has been our family’s comfort food recipe—especially when we need something quick, flavorful, and guaranteed to bring everyone to the table

What to Serve with Butter Chicken

The beauty of this dish is how versatile it is. Here are my favorite pairings:

• Naan bread – Perfect for scooping and soaking up that dreamy sauce.

• Basmati rice – Light, fluffy, and the ideal backdrop for creamy chicken curry.

• Cucumber raita – A cooling yogurt dip to balance the spices.

• Simple salad – Something crisp and fresh to lighten up the meal.

And if you’re entertaining? Add some samosas or pakoras as a starter and your guests will be swooning before the main course even hits the table.

How to Store Leftovers

• Fridge: Keep in an airtight container up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of cream or milk if the sauce thickens.

• Freezer: Butter Chicken freezes beautifully! Store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

• Meal prep tip: Cook a double batch and freeze half—future you will be so thankful when dinner is ready in minutes.

FAQs About Butter Chicken

Can I use chicken breast instead of thighs?

Yes, but thighs stay juicier. If using breast, avoid overcooking.

Is Butter Chicken very spicy?

Not at all—it’s mild and kid-friendly. Spice it up with more cayenne if you like.

Can I make it dairy-free?

Yes! Swap cream with coconut milk and butter with a dairy-free substitute.

Do I really need to marinate the chicken?

Even a short 15-minute marinade helps flavor the chicken, but longer (up to overnight) is even better.

Butter Chicken: Comfort in a Skillet

Butter Chicken is one of those rare recipes that feels like a warm hug in a bowl—creamy, flavorful, and oh-so comforting. It’s a homemade Indian curry that’s simple enough for weeknights but special enough for weekends. Serve it with naan and rice, and you’ve got a quick dinner that checks all the boxes: cozy, satisfying, and guaranteed to earn rave reviews.

So next time you’re tempted to order takeout, give this recipe a try. Your skillet is waiting—and so is that velvety sauce.

Discover more delicious recipes by following me on Facebook and Pinterest.

Butter Chicken Made Simple

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• Author: Olivia Hartwellen
• Total Time: 45 minutes
• Yield: 4–6 servings 1x
• Diet: Halal

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Description

Butter Chicken Made Simple is a quick, creamy chicken curry that delivers restaurant-level flavor in under 45 minutes. Tender chicken thighs are marinated in warm spices, then simmered in a rich tomato-cream sauce finished with a touch of butter for that silky, signature texture. Perfect for weeknights or special dinners, this comforting Indian-inspired dish pairs beautifully with naan and rice for a cozy meal everyone will love.

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Ingredients

Scale 1x2x3x

For the Chicken & Marinade:

• 1 ½ lbs boneless chicken thighs, cut into chunks

• 1 tsp salt

• 1 tsp garlic powder

• 1 tsp paprika

• ½ tsp curry powder

• 1 tbsp Greek yogurt

For the Sauce:

• 3 tbsp vegetable oil

• 3 tbsp butter, divided

• 6 garlic cloves, minced

• 1 onion, diced

• 1 can tomato sauce

• 1 tsp sugar

• 1 tsp salt (adjust as needed)

• ½ tsp black pepper

• 2 cups heavy cream

• ½ tsp cayenne pepper (optional)

• 1 tsp garam masala

• ½ tsp curry powder

• ¼ cup parsley (optional garnish)

To Serve:

• Warm naan bread

• Fluffy steamed rice

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Instructions

1. Marinate the Chicken:
   In a bowl, combine chicken, salt, garlic powder, paprika, curry powder, and Greek yogurt. Toss until coated. Marinate for at least 15 minutes.

2. Cook the Chicken:
   Heat oil in a skillet over medium-high heat. Cook chicken for 8–10 minutes until golden and cooked through. Remove and set aside.

3. Make the Sauce:
   Add 1 tbsp butter to the same skillet. Sauté garlic and onion until soft and fragrant. Stir in tomato sauce and sugar. Simmer for 2–3 minutes.

4. Simmer with Chicken:
   Return chicken to the skillet. Pour in heavy cream. Season with cayenne, garam masala, curry powder, salt, and black pepper. Simmer on low for 10 minutes.

5. Finish:
   Stir in the remaining 2 tbsp butter for a silky finish. Garnish with parsley if desired. Serve hot over rice with naan.

Notes

Chicken thighs stay juicier than breasts—ideal for this curry.

Swap Greek yogurt for sour cream or plain yogurt if needed.

Spice it up by doubling cayenne or adding chili flakes.

Make it lighter by replacing half the cream with coconut milk.

Freezer-friendly: cool completely and store for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Plats
• Method: Sautéing + Simmering
• Cuisine: Indian-Inspired