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Homemade Butter Chicken served in a black bowl with creamy tomato sauce and fresh cilantro garnish

Quick & Easy Homemade Butter Chicken

Emily Wilson
This creamy, flavorful stovetop butter chicken recipe comes together in under 40 minutes with pantry staples and warm Indian spices. Perfect for winter meals, weeknight dinners, or anyone craving comforting, homemade food without the fuss.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian-inspired
Servings 4 bowls
Calories 430 kcal

Equipment

  • Skillet
  • Cutting Board
  • Knife
  • Spatula
  • Measuring Cups
  • Measuring Spoons
  • Blender (optional)

Ingredients
  

Butter Chicken Ingredients

  • 1 pound boneless chicken breasts cut into bite-sized pieces
  • 2 tablespoons butter
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 1 tablespoon ginger minced or grated
  • 14 ounces crushed tomatoes 1 can
  • 1 cup heavy cream
  • 1 tablespoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 0.5 teaspoon turmeric powder
  • salt to taste
  • fresh cilantro for garnish
  • cooked rice or naan for serving

Instructions
 

  • Heat 1 tablespoon of butter in a skillet over medium heat. Add chicken and cook until no longer pink, about 6 to 8 minutes. Remove and set aside.
  • In the same pan, melt the remaining butter. Add chopped onion and cook until translucent, 4 to 5 minutes. Stir in garlic and ginger, cooking for another minute.
  • Add crushed tomatoes, garam masala, cumin, paprika, turmeric, and salt. Let simmer for 5 to 7 minutes, stirring occasionally.
  • Optional: For a smoother texture, use an immersion blender or transfer sauce to a blender, then return to pan.
  • Stir in the heavy cream. Simmer gently for 3 to 5 minutes until slightly thickened.
  • Return the chicken to the pan and simmer for 5 to 7 more minutes until fully coated and warmed through. Garnish with fresh cilantro.

Notes

For a richer flavor, marinate chicken in yogurt and spices for 1 to 2 hours before cooking. Coconut milk can replace heavy cream for a dairy-free version. This recipe freezes well and is great for meal prep.
Nutrition Facts (Per Serving)
Calories: 430
Protein: 28 g
Total Fat: 28 g
Saturated Fat: 15 g
Cholesterol: 125 mg
Carbohydrates: 18 g
Sugar: 5 g
Fiber: 3 g
Sodium: 560 mg
Potassium: 520 mg
Vitamin A: 900 IU
Vitamin C: 8 mg
Calcium: 80 mg
Iron: 2 mg