This butter chicken has been my shortcut to comfort food for years. I first learned to make it one rainy evening when I needed something fast, creamy, and crowd-pleasing using pantry staples — and the result has become a family favorite. The sauce is silky and slightly sweet from tomato, with warm aromatic spices that are gentle rather than overpowering. The chicken stays tender because I use boneless thighs and a short yogurt-based marinade that adds moisture without requiring an overnight rest.

I love this version because it’s adaptable: you can make it mild for kids, or turn up the heat with cayenne and extra garam masala for spice lovers. It’s a dish that reliably brings everyone to the table, pairs beautifully with warm naan or fluffy rice, and reheats like a dream. It’s also one of those recipes I trust when friends drop by — it looks and tastes like you spent hours, but you’ll be finished in under an hour.

Ingredients

• For the chicken & marinade: 1 1/2 pounds boneless skinless chicken thighs cut into bite-sized pieces. Thighs stay juicy and brown nicely; look for fresh, plump pieces or trusted store-brand packs.
• Salt: 1 teaspoon to season and help the yogurt penetrate; kosher or table salt both work — adjust to taste later.
• Garlic powder: 1 teaspoon for a quick, even garlic boost without extra chopping if you’re short on time.
• Sweet paprika: 1 teaspoon for color and mild flavor; Hungarian sweet paprika gives a richer hue.
• Curry powder: 1/2 teaspoon to layer spice notes without overwhelming the dish.
• Greek yogurt: 1 tablespoon to add tang and help tenderize the chicken during the short marinate.
• For the sauce: 3 tablespoons neutral vegetable oil plus 3 tablespoons unsalted butter total (1 tablespoon added early, 2 tablespoons finished cold) for depth and sheen.
• Garlic and onion: 6 cloves garlic, minced, and 1 medium onion, diced. Fresh aromatics are worth the tiny extra prep time.
• Tomato sauce: One 15-ounce can (about 1 3/4 cups). Use a plain tomato sauce for smoothness; crushed tomatoes will be chunkier.
• Sugar: 1 teaspoon to balance acidity from the tomatoes.
• Black pepper: 1/2 teaspoon for background warmth.
• Heavy cream: 2 cups for the signature rich, velvety texture.
• Cayenne (optional): 1/2 teaspoon if you want a gentle heat — adjust to preference.
• Garam masala: 1 teaspoon added near the end for aroma and that familiar warmth.
• Additional curry powder: 1/2 teaspoon for continuity with the marinade.
• Fresh parsley (optional): 1/4 cup chopped for a bright, herbal garnish.
• To serve: Warm naan and steamed basmati rice (or cauliflower rice for lower carbs).

Instructions

Marinate the chicken:In a medium bowl combine 1 1/2 pounds chicken pieces 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 sit at room temperature for at least 15 minutes while you prepare other ingredients so the yogurt can start tenderizing the meat.Brown the chicken:Heat 3 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering. Add the marinated chicken in a single layer and cook, stirring occasionally, about 8–10 minutes until golden brown and cooked through (internal temperature 165°F). Work in batches if necessary to avoid crowding. Remove chicken and set aside, leaving oil and browned bits in the pan.Make the aromatic base:Reduce heat to medium and add 1 tablespoon butter to the skillet. Scrape up browned bits to deglaze; add a splash of water if needed. Add 6 cloves minced garlic and 1 medium diced onion with a pinch of salt. Sauté 4–6 minutes until onion is soft and translucent and the garlic is fragrant, watching so it doesn’t brown too much.Build the sauce:Stir in the 15-ounce can tomato sauce, 1 teaspoon sugar, 1/2 teaspoon black pepper and bring to a gentle simmer for 2–3 minutes to marry flavors and reduce any tinny tomato note.Finish the sauce with cream and spices:Add the reserved chicken back into the pan and pour in 2 cups heavy cream. Stir to combine and watch the sauce turn a warm orange. Add 1/2 teaspoon cayenne (optional), 1 teaspoon garam masala, and 1/2 teaspoon curry powder. Simmer gently on low for 8–10 minutes to let the flavors meld and the sauce thicken slightly.Finish with butter and herbs:Remove from heat and stir in the remaining 2 tablespoons cold butter one tablespoon at a time until melted for a silky sheen. Taste and adjust salt and pepper. Sprinkle with 1/4 cup chopped parsley if desired. Serve immediately with warm naan and steamed rice.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. For freezing, portion into meal-sized containers and leave a little headspace; it will keep for up to 3 months. To reheat, gently warm on the stove over low heat with a splash of water or cream to revive the sauce and prevent separation; use a lid to warm through evenly. Avoid microwave reheating at high power which can cause the sauce to split — stir frequently if using the microwave.

Ingredient Substitutions

If you need lighter options, substitute half-and-half for heavy cream and reduce butter to 1 tablespoon; the texture will be slightly less rich but still very satisfying. Greek yogurt stirred in at the end can add creaminess and tang — temper it by mixing a spoonful of hot sauce into the yogurt first to avoid curdling. For a dairy-free adaptation, use full-fat canned coconut milk and a dairy-free butter substitute; expect a faint coconut note and adjust spices to balance.

Serving Suggestions

Serve the dish over steamed basmati rice with a side of warm naan brushed with garlic butter. For a fresher contrast, a cucumber and red onion raita (yogurt with cucumber and a pinch of cumin) is excellent. Garnish with chopped parsley or cilantro and a wedge of lemon for brightness. For a balanced plate, add roasted seasonal vegetables such as broccoli or spiced carrots.

Cultural Background

Butter chicken originated in North India in the mid-20th century as a rich, tomato-and-butter-based gravy designed to make leftover tandoori chicken more palatable. The recipe migrated and evolved, especially in Western kitchens where cream is commonly used to finish the sauce. My version leans on that lineage but simplifies technique for stovetop cooking, so you get the same comforting flavors without needing a tandoor or specialized tools.

Seasonal Adaptations

In winter, add roasted root vegetables into the sauce for an earthy twist and serve with warm spiced rice. In summer, lighten the dish by using half the cream and finishing with a squeeze of lemon and fresh herbs to brighten the sauce. For festive occasions, add a splash of cream and a sprinkle of toasted fenugreek leaves or garam masala at the end for a more aromatic finish.

Meal Prep Tips

For weekly meal prep, cook the full recipe and portion into microwave-safe containers with rice in a separate compartment. Reheat gently and add fresh herbs just before serving. You can also prepare the marinade and cut the chicken a day ahead to cut active cooking time in half on busy nights. Keep naan chilled separately and warm briefly in the oven or on a hot skillet to restore softness before serving.

Make this recipe your own by adjusting spice levels, switching to lighter dairy, or doubling the batch for leftovers — it’s versatile, forgiving, and always a winner at the dinner table. Enjoy the warmth, the silky sauce, and the simple joy of a home-cooked favorite.