Some nights call for something complicated. Slow-simmered. Multi-step. A little dramatic.

And some nights? You just want something deeply comforting that doesn’t require a culinary marathon.

This Quick & Easy Homemade Butter Chicken is exactly that. Creamy, gently spiced, and rich in that cozy, restaurant-style way — but made in one skillet in about 30 minutes. It tastes indulgent, yet it’s surprisingly simple. The kind of meal that feels like you tried really hard… even if you didn’t.

Serve it with warm naan or fluffy rice, and suddenly dinner feels special.

Quick & Easy Homemade Butter Chicken

Ingredients

For the Chicken

• 1 ½ pounds skinless boneless chicken thighs, cut into bite-sized pieces
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon sweet paprika
• ½ teaspoon curry powder
• 1 tablespoon Greek yogurt

For the Sauce

• 3 tablespoons vegetable oil
• 3 tablespoons butter (divided)
• 6 garlic cloves, minced
• 1 medium onion, diced
• 1 can (15 ounces) tomato sauce
• 2 cups heavy cream
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• ½ teaspoon cayenne pepper (optional)
• 1 teaspoon garam masala
• ½ teaspoon curry powder

How to Make Quick & Easy Homemade Butter Chicken

1. Season the Chicken

In a bowl, combine the chicken with salt, garlic powder, sweet paprika, and curry powder. Add the Greek yogurt and mix until evenly coated. Let it sit while you prepare the other ingredients — even a few minutes helps tenderize and build flavor.

2. Brown the Chicken

Heat the vegetable oil and 1 tablespoon of butter in a large skillet over medium heat. Add the chicken in a single layer and cook for 5–7 minutes, turning occasionally, until browned on the outside. Remove from the skillet and set aside. (It doesn’t need to be fully cooked yet.)

3. Sauté the Aromatics

In the same skillet, add the remaining butter. Add the minced garlic and diced onion, cooking for about 3–4 minutes until softened and fragrant.

4. Build the Sauce

Stir in the tomato sauce, heavy cream, salt, black pepper, cayenne (if using), garam masala, and additional curry powder. Mix well and let the sauce gently simmer for a few minutes.

5. Simmer Together

Return the browned chicken to the skillet. Reduce the heat to low and simmer for 10–15 minutes, until the chicken is fully cooked and the sauce thickens into a creamy, velvety consistency.

Serve hot with naan or steamed rice — or both, if you’re not in the mood to choose.