
A quick, silky butter chicken that comes together in 45 minutes—tender marinated chicken in a creamy tomato sauce perfect for weeknights or casual dinner parties.

This recipe was born on a busy weeknight when I wanted something comforting, fragrant, and effortless enough to make after work. I first experimented with this combination of spices and cream one winter evening, and the balance of tangy tomato, warm garam masala, and a velvety finish from butter and heavy cream made it an instant hit at the table. It has since become my go-to for quick dinner guests: rich and restaurant-worthy but simple enough for a weekday.
What makes this version special is the short marinating time that still infuses the chicken with flavor, and a sauce technique that builds depth without hours of simmering. Using skinless boneless thighs keeps the chicken juicy, while a blend of paprika, curry powder, and garam masala gives you the classic notes without needing an intimidating spice rack. Serve with warm naan and steamed rice and you have a meal that feels celebratory even on ordinary nights.
Every time I make this, someone asks for the recipe. My partner jokes that the aroma alone should be sold: garlic and butter melting into tomato, then that final swirl of cream—simple techniques that yield a dish everyone returns to.
My favorite aspect of this version is how reliably it reproduces that silky restaurant sauce at home without complicated steps. Friends have raved that it tastes like a night out but comes together with pantry-friendly ingredients—one colleague told me it "rescued" a hectic dinner plan because it looked impressive while being so fast to make.
Let the dish cool to near room temperature (no longer than two hours at room temp) before transferring to airtight containers. In the refrigerator it will keep well for up to 3 days; reheat gently over low heat with a splash of water or cream to restore sauce silkiness. For freezing, portion into freezer-safe containers and freeze for up to 3 months—defrost overnight in the fridge and reheat on the stovetop to preserve texture. Avoid microwaving from frozen, as uneven heating can separate the cream and change the mouthfeel.
If you want a lighter finish, swap half the heavy cream for full-fat coconut milk for a dairy-friendly twist (note: flavor will be slightly coconut-forward). For a tangier sauce, stir in a tablespoon of plain yogurt or a squeeze of lemon at the end. Use chicken breast if you prefer white meat—reduce searing time slightly to prevent dryness. If you lack garam masala, combine equal parts ground coriander and cumin with a pinch of cinnamon and cardamom to mimic the warm profile.
Serve with buttered naan or steamed basmati rice to soak up the sauce. For a lighter plate, pair with a green salad tossed with lemon and cucumber raita to contrast the richness. Garnish with fresh parsley or cilantro and a drizzle of cream for a restaurant-style finish. This also makes a great centerpiece for casual dinner parties—offer lemon wedges, sliced red onion, and extra naan so guests can build their perfect bite.
While this dish is inspired by classic North Indian preparations, it’s an Anglo-Indian adaptation that emphasizes cream and butter for richness. Traditional versions often use roasted tomato and onion bases with a complex spice blend; this quick method honors the flavor profile while streamlining the steps for home cooks. Over the decades, many families have adapted the recipe to local ingredients—this version follows that tradition by using readily available tomato sauce and pantry spices while keeping the hallmark character of tender chicken in a spiced, creamy tomato bath.
In colder months, double the garlic and add a pinch of smoked paprika for deeper warmth. In summer, lighten the plate by swapping heavy cream for half-and-half and pairing with a cucumber-mint salad. For festive occasions, add toasted almond slivers and a final finish of fenugreek leaves (kasuri methi) for authentic aroma. Swap in roasted seasonal vegetables—eggplant or cauliflower works beautifully to stretch the dish while adding texture.
Portion into individual containers with rice for ready-to-heat lunches. Keep the sauce in a separate container from starches and bread to avoid sogginess. To reheat, warm slowly on the stovetop over low heat with a splash of water or cream and stir frequently. If freezing, leave about 1/2-inch headspace in containers for expansion, and label with the date. This method makes weekday lunches effortless and reheated portions taste nearly as good as freshly made.
Make this recipe your own—adjust the heat with cayenne, swap herbs, or add vegetables to suit your household. The joy of this dish is how adaptable and forgiving it is while remaining deeply satisfying.
Pat chicken pieces dry before marinating to promote even browning when searing.
Use full-fat heavy cream for the glossiest, silkiest sauce; add a splash of water when reheating to loosen the sauce if it thickens.
Don’t overcrowd the pan when searing; work in batches so pieces develop a good sear and retain juices.
Finish with butter off the heat to emulsify and give a glossy finish without breaking the cream.
Taste and adjust salt after simmering because flavors concentrate as the sauce reduces.
This nourishing creamy homemade butter chicken in 45 minutes recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Creamy Homemade Butter Chicken in 45 Minutes recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

In a medium bowl, combine chicken pieces with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix so all pieces are coated and let rest for at least 15 minutes at room temperature or up to 2 hours in the refrigerator.
Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add marinated chicken in a single layer and sear until golden brown and cooked through, about 3-4 minutes per side. Work in batches to avoid overcrowding. Transfer cooked pieces to a plate.
Reduce heat to medium, add 1 tablespoon butter to the same skillet, then add minced garlic and diced onion. Sauté until soft and fragrant, about 5-7 minutes. Pour in tomato sauce, add sugar, salt, and black pepper, and bring to a gentle simmer while scraping up any browned bits.
Return seared chicken to the skillet and pour in heavy cream. Add cayenne (if using), garam masala, and curry powder. Simmer gently for 8-10 minutes, allowing the sauce to thicken and flavors to meld.
Turn off the heat and stir in the remaining butter until melted for a glossy finish. Adjust seasoning to taste and sprinkle with chopped parsley. Serve immediately with naan and steamed rice.
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This recipe looks amazing! Can't wait to try it.
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