This creamy homemade butter chicken has been my weeknight lifesaver for years. I first learned to make this version on a rainy afternoon when I wanted the comforting flavors of my favorite takeout without the long wait or extra grease. Using boneless skinless chicken thighs, a short yogurt-based marinade, and a rich tomato-cream base, this dish comes together in under 45 minutes but tastes like you simmered it all afternoon. The sauce is luxuriously smooth, with tang from canned tomato sauce and richness from heavy cream and a finishing addition of butter that makes every bite feel decadent.

I remember the first time my partner tasted this at home: he closed his eyes and said it tasted like a celebration. It’s become our go-to when friends stop by unexpectedly because it’s flexible, forgiving, and endlessly craveable. The texture contrast between tender, browned chicken pieces and the silky sauce is what keeps us coming back. This recipe balances warm spices, mild heat, and a touch of sweetness so it pleases both spice lovers and more timid palates. Make it with store-bought naan and basmati rice for an easy, beautiful meal.

Ingredients

• Chicken & Marinade: 1 1/2 pounds boneless, skinless chicken thighs cut into bite-sized pieces. Thighs give an easy, juicy texture; look for pieces trimmed of excess fat. I like Kirkland or local butcher-cut thighs for consistent size.
• Seasonings for Marinade: 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon sweet paprika, 1/2 teaspoon curry powder and 1 tablespoon Greek yogurt. The yogurt (Fage or Chobani) brightens and tenderizes the meat without tanginess overpowering the sauce.
• Oil and Butter: 3 tablespoons neutral vegetable oil for searing and 3 tablespoons butter overall. I prefer unsalted butter so I can precisely control seasoning; Kerrygold is a nice option if you want richer flavor.
• Aromatics: 6 garlic cloves, minced, and 1 medium onion, diced. Take time to soften the onion until translucent to deepen the sauce flavor.
• Tomato Base: One 15-ounce can of tomato sauce. Hunt's or Muir Glen works well; the smooth can consistency keeps the sauce velvety without blending.
• Seasoning for Sauce: 1 teaspoon sugar, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garam masala, 1/2 teaspoon curry powder, and 1/2 teaspoon cayenne pepper optional for heat. Adjust salt and cayenne to taste.
• Finish: 2 cups heavy cream stirred in to create the signature creamy texture. If you prefer lighter, use 1 cup heavy cream plus 1 cup whole milk, though the mouthfeel will be slightly different.
• To Serve: Warm naan and steamed basmati rice. Garnish with 1/4 cup freshly chopped parsley or cilantro for color and freshness.

Instructions

Marinate the Chicken: In a medium bowl, combine 1 1/2 pounds cut chicken thighs with 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon sweet paprika, 1/2 teaspoon curry powder, and 1 tablespoon Greek yogurt. Toss until evenly coated. Let rest at room temperature for at least 15 minutes to tenderize and let flavors penetrate. For deeper flavor, refrigerate up to 2 hours but bring back to room temperature before cooking to ensure even searing. Cook the Chicken: Heat a large skillet over medium-high heat and add 3 tablespoons vegetable oil. When shimmering, add the marinated chicken in a single layer, working in batches if necessary. Sear until browned on the edges and cooked through, about 4 to 5 minutes per batch for bite-sized pieces. Remove to a plate and reserve juices in the pan for flavor. Prepare the Sauce Base: Reduce heat to medium, add 2 tablespoons butter to the same skillet, then add 6 minced garlic cloves and 1 diced medium onion. Sauté until fragrant and the onion is translucent, about 5 minutes. Pour in the 15-ounce can tomato sauce, 1 teaspoon sugar, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir to combine and let it come to a gentle simmer for 3 to 4 minutes to cook out raw tomato flavor. Build the Sauce: Add the browned chicken and any collected juices back to the pan. Pour in 2 cups heavy cream and stir gently to combine. Sprinkle in 1 teaspoon garam masala, 1/2 teaspoon curry powder, and 1/2 teaspoon cayenne pepper if using. Reduce heat to low and let the mixture simmer softly for 8 to 10 minutes so the sauce thickens and the flavors meld. Taste and adjust salt and cayenne as needed. Finish with Butter and Garnish: Turn off the heat and stir in the remaining 1 tablespoon butter for a glossy finish. Spoon into a warmed serving dish and sprinkle with 1/4 cup freshly chopped parsley or cilantro. Serve immediately with warm naan and steamed rice for a complete meal.

Storage Tips

Store cooled butter chicken in airtight containers in the refrigerator for up to 3 days. Use glass containers with tight lids to preserve flavor and avoid metallic tastes. For freezing, portion into individual freezer-safe containers, leaving a small headspace for expansion, and freeze up to 3 months. When reheating, thaw overnight and warm gently over low heat, stirring occasionally and adding 1 to 2 tablespoons of water or cream if the sauce has thickened too much. Avoid boiling during reheating to prevent cream from separating.

Ingredient Substitutions

If you do not have heavy cream, you can substitute 1 cup heavy cream plus 1 cup whole milk, though the sauce will be slightly lighter. For a dairy-free option, use full-fat canned coconut milk and vegan butter; expect a subtle coconut aroma. Chicken breasts can replace thighs but monitor cooking time to prevent dryness; slice breasts into larger pieces and sear briefly before simmering. If you prefer more tomato depth, replace half the can of tomato sauce with crushed tomatoes and simmer a few extra minutes.

Serving Suggestions

Serve with warm naan and steamed basmati rice for a classic pairing. For a lighter plate, spoon butter chicken over roasted cauliflower rice or a bed of wilted spinach. Garnish with fresh parsley or cilantro and a squeeze of lemon for brightness. A simple cucumber-yogurt raita or sliced red onion with lemon complements the richness and adds crunch. For festive occasions, place the dish in a warmed serving bowl and sprinkle toasted cashews or sliced almonds for texture.

Cultural Background

Butter chicken, originally from northern India, grew out of the desire to create a mild, creamy curry that balanced spices with dairy. Its roots trace to the mid-20th century when cooks in Delhi innovated tandoori techniques and combined them with rich, buttery sauces to make meat tender and flavorful. Over time, versions have adapted globally; this home-friendly recipe leans on accessible canned tomato sauce and domestic stovetop techniques rather than tandoor cooking, preserving the spirit of the dish while making it practical for modern kitchens.

Seasonal Adaptations

In cooler months, serve this rich dish with roasted winter vegetables like carrots and parsnips alongside rice for a hearty meal. In summer, lighten it by using less cream and increasing fresh herbs like cilantro and mint; pair with grilled flatbread and a crisp salad. Holiday gatherings benefit from doubling the sauce and offering both mild and spicy variations—keep one pot with cayenne and another tamed for children and spice-sensitive guests.

Meal Prep Tips

For meal prep, cook the sauce and chicken separately. Store in individual portions: rice in one container and butter chicken in another to avoid sogginess. Reheat in the microwave or on the stovetop, stirring halfway through. If packing lunches, include a small container of fresh cilantro and lemon wedges to brighten just before eating. The sauce doubles well, so prepare a large batch and freeze portions for quick future meals.

End with confidence: this creamy butter chicken is all about approachable technique and big, comforting flavor. With a quick marinade, straightforward sautéing, and a final buttery finish you get a dish that feels special without the fuss. Invite someone over, serve with warm naan, and enjoy the simple joy of a shared meal.