Creamy One Pan Butter Chicken Recipe, Ready in 30 Minutes

Name: Easy Homemade Butter Chicken Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 ½ pounds skinless (boneless chicken thighs, cut into bite-sized chunks); 1 teaspoon salt; 1 teaspoon garlic powder; 1 teaspoon sweet paprika; ½ teaspoon curry powder; 1 tablespoon Greek yogurt; 3 tablespoons vegetable oil; 3 tablespoons butter (divided); 6 garlic cloves (minced); 1 medium onion (diced); 1 15-ounce can tomato sauce; 1 teaspoon sugar; 1 teaspoon salt (adjust to taste); ½ teaspoon black pepper; 2 cups heavy cream; ½ teaspoon cayenne pepper (optional for heat); 1 teaspoon garam masala; ½ teaspoon curry powder; ¼ cup freshly chopped parsley (optional, for garnish); Naan bread; Steamed rice

Butter chicken is one of those dishes that sounds like it belongs in a restaurant but is honestly so much more doable at home than people think. This version is rich, creamy, and packed with warm spices, and it all comes together in one pan in about 30 minutes.

Creamy one pan butter chicken served with steamed rice and warm naan

I tested this recipe several times to get the sauce just right. The key is building the flavor in layers and finishing with cold butter stirred in at the very end. That last step is what gives you that silky, glossy finish you get at a really good Indian restaurant.

Ogi asks for this one regularly. When he went back for seconds without saying a word, I knew this recipe was ready to share. Serve it with warm naan and steamed rice and trust me, everyone will be reaching for seconds.

If you love cozy one pan dinners like this one, you are also going to love my Honey Garlic Butter Chicken Mac & Cheese, my Roasted Mediterranean Chicken & Baby Potatoes & my Creamy Tomato Garlic Pasta!!

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Ingredients
Instructions & Video
Easy Homemade Butter Chicken Recipe
FAQs
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Dessert Pairing

Ingredients

Creamy one pan butter chicken in a blue Le Creuset skillet garnished with fresh parsley

Skinless Boneless Chicken Thighs - thighs stay juicier than breasts in this sauce, highly recommend. If using breasts, reduce cook time by a couple of minutes.
Greek Yogurt - what tenderizes the chicken during the marinade, even 15 minutes makes a difference. Regular plain yogurt or sour cream work too.
Butter - used in two stages, once to build the sauce and once cold at the very end for that glossy restaurant finish. Ghee is the traditional choice and gives a richer nuttier flavor. Plant-based butter for dairy free.
Heavy Cream - do not substitute half and half here, it will curdle in the heat. For dairy free use full fat coconut cream.
Garam Masala & Curry Powder - add these toward the end of the simmer so the flavor stays bright.
Tomato Sauce - a can of crushed tomatoes blended smooth works too, or tomato paste thinned with water.

See recipe card for full list of ingredients and quantities!

Instructions & Video

Chicken thighs coated in yogurt and spices marinating in a bowl

Marinate the chicken!

Diced onion and garlic sautéing in a skillet with tomato sauce and sugar

Sauté the veggies & add in the tomato sauce & sugar!

Heavy cream poured into butter chicken sauce with cooked chicken in a skillet

Add back in the cooked chicken & heavy cream!

One pan butter chicken served hot with rice and naan garnished with fresh parsley

Serve & Enjoy!!

Creamy homemade butter chicken served in a white bowl with steamed rice and warm toasted naan bread

Easy Homemade Butter Chicken Recipe

5 from 12 votes

This one pan butter chicken is rich, creamy, and packed with warm spices, and honestly it tastes like it came straight from a restaurant. Ready in 30 minutes!

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Prep Time 5

Cook Time 25

Marinate Time 15

Total Time 45

Servings: 4 people

Course: Main Course

Cuisine: Indian

Ingredients Equipment Method Notes

Ingredients

For the Chicken & Marinade

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

For the Butter Chicken Sauce

3 tablespoons vegetable oil
3 tablespoons butter divided
6 garlic cloves minced
1 medium onion diced
1 15-ounce can tomato sauce
1 teaspoon sugar
1 teaspoon salt adjust to taste
½ teaspoon black pepper
2 cups heavy cream
½ teaspoon cayenne pepper optional for heat
1 teaspoon garam masala
½ teaspoon curry powder
¼ cup freshly chopped parsley optional, for garnish

To Serve

Naan bread
Steamed rice

Equipment

Method

Marinate the Chicken

In a medium bowl, combine chicken, salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix well, ensuring the chicken is evenly coated. Let it marinate for at least 15 minutes while preparing the other ingredients.

Cook the Chicken

Heat 3 tablespoons of oil in a large skillet over medium-high heat. Add the marinated chicken and cook for about 8-10 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside, leaving the oil in the pan.

Prepare the Sauce Base

Reduce the heat to medium and add 1 tablespoon of butter to the skillet. Deglaze the pan by scraping any browned bits, adding a splash of water if needed. Add the minced garlic and diced onion, along with a pinch of salt. Sauté until the onion is translucent and fragrant.

Build the Sauce

Stir in the tomato sauce and sugar. Let it simmer for 2-3 minutes before adding the chicken back into the skillet. Mix well, then pour in the heavy cream. Stir until the sauce turns a beautiful orange hue.

Season and Simmer

Add cayenne pepper (if using), garam masala, curry powder, and black pepper. Let the sauce simmer on low heat for 10 minutes, allowing the flavors to meld. Add in the rest of the spices & salt to taste!

Finish with Butter

Stir in the remaining 2 tablespoons of cold butter and let it melt into the sauce for a silky finish. Sprinkle with chopped parsley if desired.

Serve and Enjoy

Serve hot with naan bread and steamed rice. Enjoy the creamy, flavorful goodness! (Watch full recipe video below)

Notes

Marinate longer if you can. 15 minutes works but 2 to 4 hours in the yogurt marinade gives you a completely different level of flavor.

Do not rush the 10 minute simmer. That is when everything comes together properly. Low and slow is the move here.

Add your spices toward the end of the simmer, not at the beginning. Trust me, the flavor is so much brighter that way.

The cold butter finish is not optional! Stir it in off the heat and let it melt slowly, that is what gives you that silky glossy restaurant sauce.

Note: If the sauce becomes too runny mix together 1 tablespoon of cornstarch with ⅓ cup of water & add this to the sauce, let it simmer for about 5 minutes & it will thicken right up!

To Store:
Fridge: Store in an airtight container for up to 3 days. Reheat on the stovetop over low heat with a small splash of cream or water to loosen the sauce back up.
Freeze: Cool completely, transfer to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge and reheat slowly on the stovetop. Do not freeze with the naan.

Tried this recipe?

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Close up of creamy butter chicken sauce with tender chicken thighs in a blue skillet

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FAQs

What is the difference between butter chicken and tikka masala?

Butter chicken is creamier, milder, and slightly sweeter. Tikka masala is tangier and has more of a spice kick, so if you are new to Indian food, butter chicken is the one to start with!

Can I use chicken breasts instead of thighs?

You can, but thighs are genuinely better here since they stay juicier through the whole cooking process. If you do use breasts, reduce the cook time slightly and keep a close eye on them!

Can I make butter chicken ahead of time

Yes and it actually gets better the next day as the flavors deepen. Just reheat it slowly on the stovetop with a small splash of cream to loosen the sauce back up!

Can I freeze butter chicken?

Yes! Cool completely, freeze in an airtight container for up to 2 months, and reheat slowly on the stovetop. Just don't freeze it with the naan, that needs to be fresh.

Can I make this dairy free?

Swap the butter for plant-based butter, the Greek yogurt for coconut yogurt, and the heavy cream for full-fat coconut cream. The flavor will shift slightly but it still comes together really well!