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There are some dinners that make you pause mid-bite and say, “Oh yeah, this one’s going in rotation.” For me, butter chicken is that dish. It’s creamy, flavorful, and full of cozy weeknight comfort — but the best part? It’s surprisingly easy to make at home. No need to pull out ten spice jars or spend all day stirring a simmering pot. This version hits that restaurant-quality flavor in about 30 minutes of active cooking time.
Why You’ll Love This Easy Butter Chicken
This is the kind of meal that makes your kitchen smell like you’ve been slow-cooking all day, even though dinner comes together quickly. The combination of juicy, marinated chicken thighs, warm spices, and creamy tomato-based sauce makes it a total crowd-pleaser. Plus, it’s a perfect way to shake up your weeknight routine when you’re craving something a little more exciting than the usual.
If you’ve ever ordered butter chicken from your favorite Indian restaurant and thought, I wish I could make that at home, this recipe is your sign.
What You’ll Need
Here’s the lineup for what makes this recipe both simple and flavorful:
- 1 lb boneless skinless chicken thighs, cut into cubes
- Kosher salt and black pepper to season
- Smoked paprika, garlic powder, onion powder, turmeric, cumin, and ground ginger – your spice blend that brings warmth and depth
- 1 cup plain Greek yogurt – this tenderizes the chicken and gives it that classic tangy flavor
- ½ lemon, juiced – for brightness
- Olive oil – for searing
- 1 jar of butter chicken sauce – the ultimate shortcut for a rich, velvety finish
- ½ small white onion, finely diced
- 1 tablespoon garlic paste – for that aromatic base
- 2 tablespoons butter – adds richness and helps the sauce cling to the chicken
- Fresh cilantro – for a fresh, herby garnish
- Naan and basmati rice – because every good sauce needs something to soak it up
Step-by-Step Instructions
- Marinate the chicken.
Combine your cubed chicken thighs with salt, pepper, paprika, garlic powder, onion powder, turmeric, cumin, ground ginger, Greek yogurt, and lemon juice. Stir to coat evenly, cover, and let it marinate for at least 2 hours (overnight if you have the time). This step is what gives the chicken its signature tenderness and flavor. - Sear the chicken.
Heat olive oil in a large skillet over medium heat. Add the marinated chicken in batches, searing until browned on all sides. You’re not cooking it all the way through yet — just locking in flavor and giving it a golden crust. Remove and set aside. - Build the flavor base.
In the same skillet, add a little more olive oil if needed, then toss in the diced onion. Sauté until translucent, then add garlic paste. Let it cook until fragrant — about 30 seconds. - Simmer it all together.
Pour in your jar of butter chicken sauce, then stir in 2 tablespoons of butter for extra creaminess. Add the seared chicken back to the pan and simmer for about 10–15 minutes, or until the chicken is fully cooked and the sauce thickens slightly. - Serve and garnish.
Spoon the butter chicken over fluffy basmati rice, add a sprinkle of fresh cilantro, and serve with warm naan on the side.
Pro Tips for the Best Homemade Butter Chicken
- Don’t skip the marinate. That yogurt-based marinade makes the chicken juicy, tender, and full of flavor.
- Use thighs, not breasts. Chicken thighs are more forgiving, stay moist, and absorb flavor beautifully.
- Add a swirl of cream. If you want an extra-rich sauce, stir in a splash of heavy cream or coconut milk before serving.
- Toast your naan. Brush it with a little butter and warm it in a skillet — it makes a world of difference.
The Perfect Weeknight Comfort Dinner
Butter chicken is one of those recipes that tastes even better the next day, so don’t be afraid to make a double batch. It’s cozy enough for Sunday dinner but simple enough to pull off on a busy Tuesday. Pair it with steamed basmati rice, roasted veggies, or even cauliflower rice for a lighter take.
What I love most about this recipe is how approachable it is , no complicated steps, no special ingredients you have to hunt for. It’s the perfect balance of homemade and hassle-free, delivering that restaurant-style flavor right from your own kitchen.
So the next time you’re craving something creamy, comforting, and full of spice, skip takeout and make this easy butter chicken instead.
Butter Chicken
Ingredients
- 1 lb boneless skinless chicken thighs, cut into cubes
- Kosher salt and black pepper to season
- 1 tsp Smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp turmeric, cumin
- 1/4 tsp ground ginger or freshly grated ginger
- 1 cup plain Greek yogurt – this tenderizes the chicken and gives it that classic tangy flavor
- ½ lemon, juiced – for brightness
- Olive oil – for searing
- 1 jar of butter chicken sauce – the ultimate shortcut for a rich, velvety finish
- ½ small white onion, finely diced
- 1 tablespoon garlic paste – for that aromatic base
- 2 tablespoons butter – adds richness and helps the sauce cling to the chicken
- Fresh cilantro – for a fresh, herby garnish
- Naan and basmati rice – because every good sauce needs something to soak it up
Instructions
- Combine your cubed chicken thighs with salt, pepper, paprika, garlic powder, onion powder, turmeric, cumin, ground ginger, Greek yogurt, and lemon juice. Stir to coat evenly, cover, and let it marinate for at least 2 hours (overnight if you have the time). This step is what gives the chicken its signature tenderness and flavor.
- Heat olive oil in a large skillet over medium heat. Add the marinated chicken in batches, searing until browned on all sides. You’re not cooking it all the way through yet — just locking in flavor and giving it a golden crust. Remove and set aside.
- In the same skillet, add a little more olive oil if needed, then toss in the diced onion. Sauté until translucent, then add garlic paste. Let it cook until fragrant — about 30 seconds.
- Pour in your jar of butter chicken sauce, then stir in 2 tablespoons of butter for extra creaminess. Add the seared chicken back to the pan and simmer for about 10–15 minutes, or until the chicken is fully cooked and the sauce thickens slightly.
- Spoon the butter chicken over fluffy basmati rice, add a sprinkle of fresh cilantro, and serve with warm naan on the side.
Nutrition information is automatically calculated, so should only be used as an approximation.
