Homemade Butter Chicken Recipe Easy Healthy Dinner Ready in 30 Minutes

Name: Homemade Butter Chicken Recipe Easy Healthy Dinner Ready in 30 Minutes
Prep time: 7 min
Cook time: 23 min
Total time: 30 min
Cuisine: Indian
Ingredients: 1.5 pounds chicken breast, cut into bite-sized pieces; 3 tablespoons unsalted butter; 1 medium yellow onion, finely chopped (about 150g); 4 cloves garlic, minced (about 2 tablespoons); 1 tablespoon fresh ginger, grated; 1 cup tomato puree (240ml); ½ cup Greek yogurt (120ml); ½ cup low sodium chicken broth (120ml); 2 teaspoons garam masala; 1 teaspoon ground cumin; 1 teaspoon ground coriander; ½ teaspoon turmeric; 1 teaspoon chili powder; Salt to taste; A handful fresh cilantro, chopped; 1 tablespoon lemon juice

Posted on February 20, 2026

Kennedy Ward

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One Friday evening, I was completely wiped out after a long week and staring blankly into my fridge, hoping for a miracle. I wanted something comforting but quick, something that didn’t feel like a total compromise on flavor or health. That’s when I remembered the butter chicken recipe I’d been tinkering with for months—finally cracked it after countless trials. This homemade butter chicken was exactly what I needed: rich, creamy, and packed with flavor, yet easy enough to whip up in 30 minutes. No takeout, no guilt, just a straightforward dinner that felt like a warm hug.

I’ve made this homemade butter chicken easy healthy dinner ready in 30 minutes recipe over and over since that night. It’s become a staple when I want restaurant-quality comfort food without the hassle or heavy calories. Plus, it’s versatile enough to tweak based on what’s in my pantry or what my family’s craving. If you’ve ever thought butter chicken was too complicated or time-consuming, I promise you this version will change your mind.

Why You’ll Love This Homemade Butter Chicken Recipe

This butter chicken recipe isn’t just tasty—it’s a game-changer for busy weeknights. Here’s why I keep coming back to it:

Fast and Fuss-Free — From chopping to the first bite, this takes just 30 minutes. I’ve made it after work when I barely had energy to cook, and it still wowed everyone.
Healthy-ish Comfort — I swapped heavy cream for Greek yogurt and controlled the butter to keep it creamy but lighter. My family doesn’t even notice the difference.
Pantry-Friendly — Most ingredients are staples I keep on hand: canned tomatoes, spices, and chicken breast. No last-minute grocery runs needed.
Customizable — Whether you want it spicier, milder, or with extra veggies, it’s easy to adjust. I often sneak in bell peppers or spinach without complaints.
Leftovers That Shine — The next-day flavors deepen beautifully. I usually make extra so I can enjoy it as an easy lunch or reheat dinner.

This recipe has saved me from countless “What’s for dinner?” panics. It’s reliable, comforting, and health-conscious enough that I don’t feel guilty sneaking seconds. Give it a try—you might just find your new favorite weeknight go-to.

Ingredients You’ll Need

Here’s the great news: you probably have most of these already. I’m picky about a few ingredients because they really make the difference in flavor and texture. Let me break it down for you.

Chicken breast (1.5 pounds / 680g, cut into bite-sized pieces) — Lean and quick-cooking. Boneless, skinless works best for this recipe. You can use thighs if you prefer juicier meat.
Butter (3 tablespoons / 45g) — I know, butter in a “healthy” dinner sounds funny, but it adds richness and depth. I use unsalted so I can control salt levels.
Onion (1 medium, finely chopped / about 150g) — Yellow onions add the perfect sweetness after sautéing. Avoid white onions here, as they’re too sharp.
Garlic (4 cloves, minced / about 2 tablespoons) — Fresh garlic is non-negotiable. It’s the backbone of the sauce’s flavor.
Fresh ginger (1 tablespoon, grated) — Adds warmth and a slight zing. You can use ground ginger but fresh tastes way better.
Tomato puree (1 cup / 240ml) — Use canned or fresh blended tomatoes. This creates the saucy base.
Greek yogurt (½ cup / 120ml) — Replaces heavy cream for a tangy, creamy finish without the heaviness.
Chicken broth (½ cup / 120ml) — Low sodium, so you can control the salt. Adds moisture and depth.
Garam masala (2 teaspoons) — This spice blend is essential for authentic butter chicken flavor. I buy mine from an Indian market or online.
Ground cumin (1 teaspoon) — Adds earthiness and warmth.
Ground coriander (1 teaspoon) — Complements cumin perfectly.
Turmeric (½ teaspoon) — For a hint of color and subtle flavor.
Chili powder (1 teaspoon) — Adjust to taste. I keep it low for mild heat but love adding a pinch more.
Salt (to taste) — Essential for balancing all the flavors.
Fresh cilantro (a handful, chopped) — For garnish and fresh herbal brightness.
Lemon juice (1 tablespoon) — Adds a bright finish that cuts through the creaminess.

Pro tip: If you want to add vegetables, bell peppers or fresh spinach work great stirred in at the end. I often add them for extra color and nutrients without sacrificing flavor.

Equipment Needed

You don’t need fancy tools for this butter chicken. Here’s what I use every time:

Large skillet or sauté pan — About 12 inches is perfect for even cooking. I use a stainless steel pan, but non-stick is fine too.
Sharp knife — For chopping onions, garlic, and ginger. A dull knife just makes things harder and messier.
Cutting board — Any sturdy one will do.
Measuring spoons and cups — Accuracy helps balance the spices.
Wooden spoon or silicone spatula — For stirring the sauce without scratching your pan.
Grater or microplane — For fresh ginger. You can finely mince it, but grating is quicker.

Optional: A citrus juicer to get every drop of lemon juice without seeds.

How to Make Homemade Butter Chicken: Step-by-Step

Alright, let’s get to it! I’m walking you through the exact method I use to get that creamy, flavorful butter chicken every single time.

Step 1: Prep Your Ingredients (5-7 minutes)

Start by cutting the chicken into bite-sized pieces. Chop the onions finely, mince the garlic, and grate the ginger. Measure out your spices and liquids so everything is ready to go. Trust me, this makes the cooking part way smoother.

Step 2: Sauté Onions, Garlic, and Ginger (5 minutes)

Heat the butter in your skillet over medium heat until melted and shimmering. Add the chopped onions and sauté, stirring occasionally, until soft and golden—about 4 minutes. Toss in the minced garlic and grated ginger, cooking for another 1 minute until fragrant. This step builds your sauce’s flavor foundation, so don’t rush it.

Step 3: Toast the Spices (1-2 minutes)

Sprinkle in the garam masala, cumin, coriander, turmeric, and chili powder. Stir constantly for about 1-2 minutes to toast the spices and release their aroma. You’ll notice the kitchen fills with warm, inviting smells—this is the magic happening.

Step 4: Add Tomato Puree and Simmer (7 minutes)

Pour in the tomato puree and chicken broth. Stir well to combine, scraping any browned bits off the bottom of the pan. Bring the mixture to a gentle simmer and let it cook uncovered for about 7 minutes. The sauce will thicken and deepen in color. Stir occasionally to prevent sticking.

Step 5: Cook the Chicken (8-10 minutes)

Add the chicken pieces to the sauce, stirring to coat them completely. Cover and cook for 8 minutes, stirring halfway through. The chicken should be cooked through and tender. If you want extra saucy chicken, add a splash more broth or water.

Step 6: Stir in Greek Yogurt and Lemon Juice (2 minutes)

Remove the pan from heat. Stir in the Greek yogurt and lemon juice gently—don’t boil after adding yogurt or it might curdle. The sauce should be creamy and smooth with a slight tang that balances the spices perfectly.

Step 7: Final Touches and Serve

Sprinkle chopped fresh cilantro over the top. Serve immediately with basmati rice, naan, or your favorite side. I like to add extra cilantro and a squeeze of lemon at the table for brightness.

Expert Tips & Tricks

Use Fresh Ingredients When Possible: Fresh ginger and garlic make a huge difference. I once tried this with powdered ginger and it fell flat.
Don’t Skip Toasting Spices: It wakes up their flavors and makes the sauce more vibrant.
Control Heat Levels: Start with less chili powder if you’re sensitive and add more to taste at the end.
Keep Yogurt at Room Temperature: Cold yogurt can curdle the sauce. Take it out of the fridge 15 minutes before cooking.
Love Leftovers? This tastes even better the next day. Reheat gently over low heat with a splash of water or broth.
Make It Even Healthier: Pair with a simple green salad or roasted veggies like in my savory chicken sausage and broccoli orzo recipe for a balanced meal.

Variations & Substitutions

After making this butter chicken countless times, I’ve found a few fun ways to mix it up. Here’s what I recommend:

Vegetarian Version: Swap chicken for firm tofu or chickpeas. The sauce is so good even vegetarians rave about it.
Spicy Kick: Add ½ teaspoon cayenne or a diced green chili when sautéing onions for more heat.
Creamier Sauce: Use half heavy cream and half Greek yogurt if you want ultra-richness but still some tang.
Slow Cooker Option: Brown the chicken and onions first, then transfer everything to a slow cooker for 3 hours on low. This is similar to the comfort of my garlic parmesan chicken crockpot recipe.
More Veggies: Stir in spinach, peas, or bell peppers during the last 5 minutes of cooking for extra color and nutrition.

Serving & Storage

I usually serve this butter chicken with fluffy basmati rice and warm naan bread. It’s a crowd-pleaser that feels special without being fussy. When friends come over, I like to set out extra cilantro, lemon wedges, and a side of roasted green beans or a simple cucumber salad for freshness.

Storage: Store leftovers in an airtight container in the fridge for up to 4 days. The sauce thickens as it cools—just add a splash of water or broth when reheating to loosen it up. Reheat gently on the stove for best results.

Freezing is possible but the yogurt-based sauce can separate a bit. If you freeze, thaw overnight in the fridge and reheat slowly with extra liquid.

Nutrition Information

Per Serving (6 servings)	Amount
Calories	380
Protein	38g
Carbohydrates	10g
Fiber	2g
Sugars	5g
Fat	15g
Saturated Fat	7g
Cholesterol	110mg
Sodium	420mg
Calcium	120mg

Look, this is comfort food that’s also packed with protein and lower in carbs than many takeout options. The Greek yogurt keeps the sauce creamy without overloading on fat, and the spices bring antioxidants. If you want to lighten it further, serve smaller portions with lots of veggies on the side.

Final Thoughts

So that’s my tried-and-true homemade butter chicken easy healthy dinner ready in 30 minutes. I’ve probably talked your ear off, but when you find a recipe that hits all the marks—fast, flavorful, and family-approved—you just want to share every detail.

This dish has saved more weeknights than I can count. It’s my answer to craving something hearty without the stress or takeout price tag. Plus, it’s flexible enough to suit lots of tastes, which is why my family never gets bored with it.

Make it yours! Add extra garlic, toss in your favorite veggies, or swap chicken for tofu. The best recipes are the ones you customize until they feel like your own kitchen’s signature.

If you try this butter chicken, drop a comment below. I love hearing how your version turns out—and if you hit any bumps, I’m here to help you troubleshoot.

Happy cooking! Hopefully, your kitchen smells half as amazing as mine does right now.

Frequently Asked Questions

Q: Can I use heavy cream instead of Greek yogurt?

A: Absolutely. Heavy cream will make the sauce richer and creamier but also higher in fat and calories. If you want a lighter version, Greek yogurt is my favorite swap. Just remember to add it off heat to avoid curdling.

Q: My sauce turned out grainy—what went wrong?

A: That usually happens if the yogurt or cream was added while the sauce was too hot or boiling. Always remove the pan from heat before stirring in dairy. Whisk gently and slowly to keep it smooth. If it’s already grainy, try stirring in a splash of warm broth to smooth it out.

Q: Can I make butter chicken ahead of time?

A: Yes! Make the sauce and chicken up to 2 days ahead and store in the fridge. Reheat gently on the stove with a little water or broth and serve fresh rice or naan alongside. This saves so much time on busy nights.

Q: Is this recipe spicy?

A: The recipe is mildly spiced but you can easily adjust the heat by adding more chili powder or cayenne pepper when cooking. I like to start with a small amount and add more at the end if needed.

Q: Can I use frozen chicken?

A: You can, but I recommend thawing it fully before cooking to ensure even cooking and the best texture. Cooking frozen chicken pieces directly can lead to uneven doneness.

Q: What can I serve with butter chicken?

A: Classic sides include basmati rice and naan bread. I also love pairing it with roasted green beans or a crisp cucumber salad. If you want more ideas, check out my crockpot kielbasa and green beans recipe for a quick veggie side that complements rich dishes perfectly.

Q: Can I double this recipe?

A: Totally. Just double all ingredients and use your largest skillet or a wide pot. Cooking times stay about the same but you might want to stir a bit more to avoid sticking. I do this when feeding a crowd or meal prepping for the week.

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