Quick Butter Chicken with Rice and Naan

There’s nothing quite like a warm bowl of Butter Chicken—rich, creamy, and packed with bold spices that wrap around tender pieces of chicken in every bite. This Quick & Easy Homemade Butter Chicken gives you all that classic flavor without hours in the kitchen.

Inspired by traditional Indian recipes but adapted for everyday cooking, this version uses pantry staples, simple techniques, and one skillet to bring the magic of your favorite takeout dish right to your table in just 30 minutes.

Whether you’re craving comfort, cooking for a crowd, or just want something soul-satisfying on a weeknight, this recipe hits the mark. Pair it with rice, naan, or roasted vegetables for a complete, cozy meal that delivers big on flavor with minimal effort.

Ingredients Overview
This butter chicken recipe combines savory spices, tender meat, and a creamy tomato-based sauce that’s both bold and silky. Each ingredient brings a layer of richness, warmth, and balance.

• Chicken: Boneless, skinless chicken thighs are ideal for their tenderness and flavor, but chicken breast also works well. Cut into bite-sized pieces for quick, even cooking.

• Yogurt or Lemon Juice: Used in the marinade to tenderize the chicken and carry the spices deep into the meat.

• Garlic and Ginger: Essential aromatics that create the foundation of authentic flavor. Use fresh if possible for the best depth.

• Butter: Adds richness and silkiness to the sauce. Use unsalted so you can control the salt level.

• Onion: Finely chopped and sautéed to create a base for the sauce. Yellow or white onions both work well.

• Tomato Puree or Crushed Tomatoes: Provides acidity and depth to balance the richness of the butter and cream.

• Heavy Cream: Creates the creamy texture that defines butter chicken. Coconut cream can be used as a dairy-free alternative.

• Garam Masala: A warm Indian spice blend that gives butter chicken its signature aroma and complexity.

• Ground Cumin, Paprika, and Turmeric: Add earthy, smoky, and golden tones to the dish.

• Salt and Sugar: Balance the flavors and mellow the acidity of the tomato base.

Optional: Fresh cilantro and extra butter for garnish.

Step-by-Step Instructions

1. Marinate the Chicken
   In a bowl, combine 1.5 pounds of boneless, skinless chicken thighs (cut into 1-inch pieces) with 1/2 cup plain yogurt or 2 tablespoons lemon juice, 2 minced garlic cloves, 1 teaspoon grated fresh ginger, 1 teaspoon garam masala, 1/2 teaspoon salt, and 1/4 teaspoon turmeric.

Let marinate for at least 15 minutes at room temperature. You can prep this the night before and refrigerate it overnight for deeper flavor.

2. Cook the Chicken
   In a large skillet or sauté pan, melt 2 tablespoons butter over medium heat. Add the marinated chicken in a single layer (work in batches if needed) and sear for 3–4 minutes per side until browned and nearly cooked through. Remove from the pan and set aside.

3. Sauté Aromatics and Build the Sauce
   In the same pan, add 1 tablespoon more butter and 1 finely chopped onion. Sauté for 5–6 minutes until soft and golden. Add 2 more minced garlic cloves and 1 teaspoon grated ginger. Cook for another minute until fragrant.

Stir in 1 teaspoon cumin, 1 teaspoon paprika, and 1 tablespoon garam masala. Let the spices bloom in the butter for 30 seconds.

4. Add Tomatoes and Simmer
   Pour in 1 cup tomato puree or crushed tomatoes. Add 1/2 teaspoon salt and 1 teaspoon sugar. Simmer for 5–7 minutes, stirring occasionally, until the sauce darkens and thickens slightly.

5. Return Chicken and Add Cream
   Add the seared chicken and any juices back into the sauce. Pour in 1/2 cup heavy cream and stir to combine. Simmer for another 8–10 minutes until the chicken is fully cooked and the sauce is creamy and slightly thickened.

6. Finish and Serve
   Taste and adjust seasoning as needed. For extra richness, swirl in 1 more tablespoon of butter at the end. Garnish with chopped cilantro.

Serve hot with basmati rice, warm naan, or over cauliflower rice for a lighter twist.

Common Mistakes to Avoid

• Don’t skip marinating—it helps tenderize the chicken and boosts flavor.

• Avoid overcooking the cream; add it after the tomatoes have simmered to prevent curdling.

• Don’t use raw tomatoes—they’ll make the sauce too acidic. Stick to tomato puree or canned crushed tomatoes.

• Make sure to cook spices briefly to release their oils and flavor without burning them.

Tips, Variations & Substitutions

Tips

• Double the recipe and freeze half for an easy future meal.

• Use a food processor to blend the sauce if you prefer a super smooth texture.

• Let the sauce simmer uncovered so it can reduce and concentrate in flavor.

Flavor Variations

• Spicy Butter Chicken: Add 1/2 teaspoon cayenne pepper or chopped chili with the spices.

• Nutty Twist: Add 2 tablespoons ground cashews or almond flour to the sauce for extra creaminess.

• Dairy-Free Version: Use coconut milk or cream instead of heavy cream, and plant-based butter.

Substitutions

• Chicken breasts can replace thighs for a leaner option—just reduce cook time slightly.

• Tomato sauce can be used in place of puree; reduce sugar slightly.

• Greek yogurt can be used in the marinade and the sauce for a tangier finish.

Serving Ideas & Occasions
This butter chicken is perfect for a cozy family dinner or a weekend feast with friends. Serve it with basmati rice, turmeric rice, or garlic naan. Add a side of cucumber raita, roasted cauliflower, or a crisp Indian-style salad for freshness.

It’s also ideal for meal prep—store in portions with rice and reheat throughout the week. For a party, keep it warm in a slow cooker and serve buffet-style with toppings like cilantro, yogurt, or chili oil.

Nutritional & Health Notes
Butter chicken is indulgent, but it can be made more balanced with simple swaps. Using yogurt in the marinade and coconut milk instead of cream lightens the dish without sacrificing flavor.

Chicken thighs provide iron and protein, while the spices offer antioxidants and anti-inflammatory benefits. Pairing with vegetables or serving over greens helps round out the meal.

Naturally gluten-free, this recipe can be made dairy-free and low-carb with small adjustments.

FAQs

1. Can I make butter chicken ahead of time?
Yes. It actually tastes better the next day as the flavors deepen. Store in an airtight container in the fridge for up to 4 days.

2. Can I freeze butter chicken?
Absolutely. Let it cool completely, then freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.

3. What’s the best cut of chicken for butter chicken?
Chicken thighs are most tender and flavorful. Chicken breasts can be used but may cook faster, so watch closely to avoid drying out.

4. Can I make it spicier?
Yes. Add chili powder, cayenne pepper, or fresh chilies when cooking the aromatics. Taste as you go to control the heat.

5. Is butter chicken the same as chicken tikka masala?
They’re similar but not identical. Butter chicken is usually richer and creamier, while tikka masala often includes marinated grilled chicken and more tomato-forward sauce.

6. Can I make this dish vegetarian?
Yes. Use paneer, tofu, or chickpeas in place of chicken. Follow the same steps, adjusting cook time as needed.

7. What type of cream works best?
Heavy cream gives the richest texture, but half-and-half or full-fat coconut milk can work for lighter or dairy-free options.

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