Name: Quick and Creamy Butter Chicken
Prep time: 15 min
Cook time: PT-489054H58M41S
Total time: PT-489054H58M41S
Cuisine: Indian-inspired
Ingredients: 1½ lbs skinless, boneless chicken thighs, cut into bite-sized chunks; 1 tsp salt; 1 tsp garlic powder; 1 tsp sweet paprika; ½ tsp curry powder; 1 Tbsp Greek yogurt; 3 Tbsp vegetable oil; 3 Tbsp butter, divided; 6 cloves garlic, minced; 1 medium onion, diced; 1 (15‑oz) can tomato sauce; 1 tsp sugar; ½ tsp black pepper; 2 cups heavy cream; ½ tsp cayenne pepper (optional); 1 tsp garam masala; ½ tsp curry powder; ¼ cup freshly chopped parsley (optional, for garnish); To Serve: naan bread and steamed rice

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A creamy, spiced butter chicken made quickly at home—rich, velvety, and perfect with naan or rice. This version comes together in under 40 minutes but delivers all the bold flavors of the traditional classic. I love making this when I’m craving a cozy, hearty meal without hours of cooking. Quick and Creamy Butter Chicken

Why You’ll Love This Recipe

I put this recipe on repeat because it’s rich, indulgent, and deeply comforting. The marinated chicken gets beautifully seared and coated in a silky sauce made with butter, tomato, cream, and warm spices. It’s quick enough for a weeknight but satisfying enough to impress guests. I also love how adaptable it is—whether I’m using chicken thighs or tofu, it always turns out delicious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1½ lbs skinless, boneless chicken thighs, cut into bite-sized chunks
1 tsp salt
1 tsp garlic powder
1 tsp sweet paprika
½ tsp curry powder
1 Tbsp Greek yogurt
3 Tbsp vegetable oil
3 Tbsp butter, divided
6 cloves garlic, minced
1 medium onion, diced
1 (15‑oz) can tomato sauce
1 tsp sugar
½ tsp black pepper
2 cups heavy cream
½ tsp cayenne pepper (optional)
1 tsp garam masala
½ tsp curry powder
¼ cup freshly chopped parsley (optional, for garnish)
To Serve: naan bread and steamed rice

Directions

I start by combining the chicken with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt in a bowl. After mixing well, I let it marinate for at least 15 minutes.
I heat vegetable oil in a skillet over medium–high heat and cook the marinated chicken for 8–10 minutes until golden and fully cooked. Then, I remove it and set it aside.
Lowering the heat to medium, I add 1 tablespoon of butter and deglaze the skillet, scraping up the flavorful browned bits.
I stir in minced garlic and diced onion with a pinch of salt, sautéing until the onion is soft and translucent.
Next, I pour in the tomato sauce and sugar, letting it simmer for 2–3 minutes.
I return the cooked chicken to the skillet and stir in the heavy cream until the sauce turns a rich orange color.
I add cayenne (if I want a bit of heat), garam masala, curry powder, and black pepper. Then I let the sauce simmer gently for about 10 minutes to blend the flavors.
To finish, I stir in the remaining 2 tablespoons of cold butter for that signature silky texture. A sprinkle of fresh parsley adds a nice touch.
I serve it hot with naan and rice—it’s irresistible.

Servings and timing

Servings: About 4
Prep Time: 15 minutes (includes marination)
Cook Time: Approximately 20 minutes
Total Time: Around 35 minutes

Variations

I’ve made this with tofu for a vegetarian option and it works beautifully. If I’m out of Greek yogurt, I’ll use sour cream or regular yogurt. For a dairy-free version, I swap in coconut cream and plant-based butter. Sometimes I skip the cayenne if I’m serving it to kids, or add extra if I’m craving a little heat.

storage/reheating

I keep any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stove over low heat, adding a splash of cream or water to loosen the sauce. It also reheats well in the microwave, but I stir halfway through to make sure it heats evenly.

FAQs

How do I make this dish less spicy?

I simply leave out the cayenne pepper and go easy on the garam masala. The dish still tastes rich and flavorful without the heat.

Can I use chicken breast instead of thighs?

Yes, I’ve used chicken breast when I need a leaner option. It cooks a bit faster and is slightly less juicy, but still works great.

What can I use instead of heavy cream?

I like using coconut cream for a dairy-free version, or half-and-half if I want to cut down on fat while keeping the sauce creamy.

Is this recipe freezer-friendly?

Yes, I freeze it in a sealed container for up to 2 months. I just thaw it in the fridge overnight and reheat slowly on the stove.

Can I prepare this ahead of time?

Definitely. I often marinate the chicken the night before and cook everything the next day. The flavors only get better as it sits.

Conclusion

This quick butter chicken is one of those comforting dishes I never get tired of. It’s creamy, rich, and packed with spice, yet so easy to whip up at home. Whether I’m cooking for myself or feeding a crowd, it always hits the spot.