This rich and creamy Butter Chicken is your new go-to comfort food. Tender chicken is simmered in a velvety tomato-cream sauce, perfectly spiced and finished with butter for that classic restaurant-style flavor—made right at home in just 45 minutes!
Whether you’re whipping up a cozy weeknight meal or hosting friends for dinner, this easy butter chicken pairs perfectly with fluffy basmati rice and warm naan. And the best part? It’s made in one pan and comes together fast!
🛒 Ingredients
For the Chicken & Marinade:
- 1½ lbs skinless boneless chicken thighs, cut into bite-size pieces
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp sweet paprika
- ½ tsp curry powder
- 1 tbsp Greek yogurt
For the Sauce:
- 3 tbsp vegetable oil
- 3 tbsp butter, divided
- 6 garlic cloves, minced
- 1 medium onion, diced
- 1 (15 oz) can tomato sauce
- 1 tsp sugar
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 2 cups heavy cream
- ½ tsp cayenne pepper (optional)
- 1 tsp garam masala
- ½ tsp curry powder
- ¼ cup freshly chopped parsley (optional, for garnish)
To Serve:
- Steamed basmati rice
- Naan bread
🔪 Instructions
1. Marinate the Chicken
In a medium bowl, combine chicken with salt, garlic powder, paprika, curry powder, and yogurt. Stir to coat evenly. Let marinate for at least 15 minutes (or up to 4 hours for more flavor).
2. Cook the Chicken
Heat oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 8–10 minutes, stirring occasionally, until golden and fully cooked. Transfer chicken to a plate and set aside.
3. Make the Sauce Base
Reduce heat to medium. Add 1 tablespoon of butter to the same skillet and deglaze the pan by scraping up the browned bits. Add garlic, onion, and a pinch of salt. Cook until onion is soft and fragrant, about 3–4 minutes.
4. Build the Sauce
Stir in tomato sauce and sugar. Let it simmer for 2–3 minutes. Return the cooked chicken to the skillet and pour in the heavy cream. Stir until the sauce is smooth and turns a rich orange color.
5. Season and Simmer
Add cayenne (if using), garam masala, curry powder, and black pepper. Let the sauce simmer gently on low for 10 minutes, allowing the flavors to meld.
6. Finish with Butter
Turn off the heat and stir in the remaining 2 tablespoons of cold butter until melted and glossy. Sprinkle with parsley if desired.
7. Serve
Serve warm over rice with a side of naan. Enjoy the creamy, bold, and cozy flavors of homemade butter chicken!
🔁 Substitutions
- Chicken thighs → chicken breasts, tofu, or turkey
- Greek yogurt → plain yogurt, sour cream, or coconut yogurt (for dairy-free)
- Butter → ghee, olive oil, or vegan butter
- Tomato sauce → canned tomato purée or crushed tomatoes
- Heavy cream → coconut cream, cashew cream, or half-and-half
- Sugar → honey, maple syrup, or a sugar substitute
🧂 Top Tips
- Marinate longer: For even more flavor, marinate the chicken for up to 4 hours.
- Toast the spices: Bloom spices in oil or butter to unlock their full flavor.
- Finish with butter: Cold butter adds richness and a silky texture.
🧊 Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water or cream to loosen the sauce. Freeze for up to 2 months—thaw overnight in the fridge before reheating.
❓ FAQ
Can I use chicken breasts instead of thighs?
Yes! Chicken breasts work too—just don’t overcook them, as they can dry out faster than thighs.
Is butter chicken spicy?
Not typically! It’s mild with warm spices, but you can add cayenne pepper to give it a spicy kick.
What’s the best dairy-free substitute for cream?
Coconut cream or cashew cream are great alternatives for a rich, creamy texture without dairy.