Butter Chicken

I first made this butter chicken on a rainy weeknight and it quickly became the recipe I reach for when I want something creamy, comforting, and fast. This version uses juicy boneless chicken thighs, a bright tomato-cream sauce, and just enough warming spices to please picky eaters and spice lovers alike. If you want a different shortcut approach to butter chicken techniques, I also like the effortless Texas Roadhouse butter chicken take for an alternative method.

Why you’ll love this dish

Butter chicken is the kind of dish that feels fancy but is easy to pull off. It delivers rich, silky sauce without fuss and uses pantry-friendly ingredients. It works for a cozy family dinner, an easy date-night meal, or when you want to impress guests without a complicated menu.

“The sauce is silky, the chicken stays tender, and it comes together faster than most creamy curries I’ve tried.”

• Quick enough for weeknights: 30 to 45 minutes from start to table.
• Budget friendly: thigh meat and canned tomato sauce keep costs down.
• Kid friendly and adjustable: mild by default, add cayenne for heat.
• Crowd-pleaser: pairs well with rice and naan for a full meal.

Step-by-step overview

This recipe follows a simple, logical flow so you can scan and get a sense of the work involved. First you marinate the chicken briefly to add flavor and tenderize. Next you sear the pieces to get some color, then build the sauce in the same pan so nothing is wasted. The chicken finishes simmering in the tomato base, then the cream and butter are added last for a glossy finish. Total hands-on time is low and the results are forgiving.

What you’ll need

• 1 ½ pounds skinless boneless chicken thighs, cut into bite-sized chunks (thighs stay juicier than breasts)
• 1 teaspoon salt (for marinade)
• 1 teaspoon garlic powder
• 1 teaspoon sweet paprika
• ½ teaspoon curry powder (in the marinade)
• 1 tablespoon Greek yogurt (marinade; full-fat gives better mouthfeel)
• 3 tablespoons vegetable oil (for cooking; neutral oil recommended)
• 3 tablespoons butter, divided (unsalted or salted to taste)
• 6 garlic cloves, minced
• 1 medium onion, diced
• 1 15-ounce can tomato sauce
• 1 teaspoon sugar
• 1 teaspoon salt, adjust to taste
• ½ teaspoon black pepper
• 2 cups heavy cream
• ½ teaspoon cayenne pepper (optional for heat)
• 1 teaspoon garam masala
• ½ teaspoon curry powder (additional for the sauce)
• ¼ cup freshly chopped parsley (optional, for garnish)
• Naan bread, for serving
• Steamed rice, for serving

Substitutions and notes: Greek yogurt can be swapped for plain yogurt. For a lighter finish use half-and-half, though the sauce will be thinner. If you prefer a smoky flavor, use smoked paprika in place of sweet paprika.

Step-by-step instructions

1. Marinate the chicken. Toss chicken with 1 teaspoon salt, garlic powder, sweet paprika, ½ teaspoon curry powder, and Greek yogurt. Mix well and let rest for 15 to 30 minutes. Short marinating time is fine because the pieces are small.
2. Sear the chicken. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the chicken in a single layer. Cook until browned, 3 to 4 minutes per side. Transfer the seared chicken to a plate. Do not worry about cooking through yet.
3. Build the base. Add 1 tablespoon butter and the remaining 1 tablespoon oil to the skillet. Reduce heat to medium-low. Add the diced onion and sauté until soft and translucent, 5 to 6 minutes. Add the minced garlic and cook 30 seconds until fragrant.
4. Add tomatoes and seasoning. Pour in the tomato sauce. Stir in the sugar, remaining salt, black pepper, and ½ teaspoon curry powder. Bring the sauce to a gentle simmer.
5. Simmer with chicken. Return the browned chicken to the skillet and stir so each piece is coated. Reduce heat to low and simmer 10 to 12 minutes, until the chicken is cooked through and tender.
6. Finish the sauce. Stir in the heavy cream and the remaining butter until the sauce is glossy and smooth. If you want heat, add cayenne to taste. Sprinkle with garam masala and adjust seasoning as needed.
7. Serve. Garnish with chopped parsley if using. Serve immediately with warm naan and steamed rice.

How to plate and pair

This dish shines when plated simply. Spoon rice into a shallow bowl and ladle butter chicken over the top so the sauce pools around the rice. Add torn or brushed warm naan on the side for scooping. For extra brightness, a few slices of cucumber or a wedge of lemon on the plate work well.

Serve with a fresh green salad, roasted cauliflower, or a quick cucumber raita. If you want a garlic-forward protein on the side for variety, try pairing it with a simple garlic butter baked chicken breast for a complementary texture and flavor contrast.

Storage and reheating tips

• Refrigerator: Store leftover butter chicken in an airtight container for up to 3 to 4 days. Cool to room temperature for no more than two hours before refrigerating.
• Reheat gently: Warm leftovers on the stove over low heat, stirring occasionally. Add a splash of water or cream if the sauce has thickened. Avoid boiling to prevent splitting.
• Freezing: Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating. Note that cream sauces can separate slightly after freezing; whisk gently while reheating to re-emulsify.
• Food safety: Cooked chicken should reach an internal temperature of 165°F when reheated for safety.

Pro chef tips

• Use thighs for better moisture. Thighs tolerate higher heat and longer simmering without drying out.
• Brown in batches. Crowding the pan leads to steaming instead of searing, so brown in two batches if needed.
• Keep the pan juices. After searing, scrape up browned bits when you add the onion; that fond adds deep flavor.
• Add cream off the heat if your pan is very hot to prevent curdling. Stir the cream in gradually for a smoother finish.
• Taste and adjust. Tomato sauces can vary in acidity; balance with a pinch more sugar or salt as needed.

Creative twists

• Coconut twist: Replace heavy cream with full-fat coconut milk for a dairy-free style and tropical aroma. Add a squeeze of lime before serving.
• Smoky glaze: Use smoked paprika and finish with a splash of lemon juice to brighten.
• Vegetarian version: Swap chicken for firm tofu or cauliflower florets; sear and finish in the same way.
• Herb finish: Stir in fresh cilantro or fenugreek leaves at the end for a more authentic aroma.

FAQ

How long does this butter chicken take from start to finish?

Hands-on time is about 20 minutes and total time is roughly 35 to 45 minutes, including searing and simmering. Marinating for 15 to 30 minutes is recommended but not mandatory.

Can I use chicken breast instead of thighs?

Yes you can. Cut breast into similar-sized pieces and reduce simmer time slightly to prevent drying. Consider a brief brine or a little extra yogurt in the marinade to help keep breast meat moist.

Is there a dairy-free option?

Yes. Replace the heavy cream and butter with full-fat coconut milk and a neutral oil or dairy-free spread. Texture will be slightly different but still creamy and delicious.

Can I make this ahead and reheat for guests?

You can prepare the sauce and sear the chicken a day ahead. Store separately in the refrigerator and combine when reheating. Finish with cream and butter just before serving for the best texture.

How do I adjust the spice level for kids?

Leave out the cayenne and add garam masala at the end very sparingly. You can offer chili flakes at the table for adults who want more heat.

Will the sauce split if I freeze it?

Cream sauces can separate slightly after freezing. Thaw overnight and reheat slowly over low heat, whisking in a small splash of cream or water to bring the sauce back together.

Butter Chicken

A comforting and creamy dish that combines juicy chicken thighs with a rich tomato-cream sauce, perfect for weeknight dinners.

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Indian

Calories: 650

Ingredients Method Nutrition Notes

Ingredients

  

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For the Marinade

• 1.5 pounds skinless boneless chicken thighs, cut into bite-sized chunks Thighs stay juicier than breasts
• 1 teaspoon salt For marinade
• 1 teaspoon garlic powder
• 1 teaspoon sweet paprika
• 0.5 teaspoon curry powder In the marinade
• 1 tablespoon Greek yogurt Full-fat gives better mouthfeel

For Cooking

• 3 tablespoons vegetable oil Neutral oil recommended
• 3 tablespoons butter Divided (unsalted or salted to taste)
• 6 cloves garlic Minced
• 1 medium onion Diced
• 1 15-ounce can tomato sauce
• 1 teaspoon sugar
• 1 teaspoon salt Adjust to taste
• 0.5 teaspoon black pepper
• 2 cups heavy cream
• 0.5 teaspoon cayenne pepper Optional for heat
• 1 teaspoon garam masala
• 0.5 teaspoon curry powder Additional for the sauce
• 0.25 cup freshly chopped parsley Optional, for garnish

For Serving

• N/A Naan bread For serving
• N/A Steamed rice For serving

Method

 

Preparation

1. Marinate the chicken by tossing it with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix well and let rest for 15 to 30 minutes.
2. Sear the chicken in a large skillet with heated vegetable oil until browned, approximately 3 to 4 minutes per side. Transfer to a plate.

Cooking

1. Build the base by adding butter and another tablespoon of oil to the skillet. Sauté the diced onion until soft and translucent, about 5 to 6 minutes.
2. Add minced garlic and cook for an additional 30 seconds until fragrant.
3. Pour in the tomato sauce and stir in the sugar, remaining salt, black pepper, and curry powder. Bring to a gentle simmer.
4. Return the chicken to the skillet and stir to coat. Reduce heat and simmer for 10 to 12 minutes until chicken is cooked through.
5. Finish by stirring in heavy cream and remaining butter until the sauce is glossy. Adjust seasoning with garam masala and cayenne if desired.

Serving

1. Garnish with parsley if using. Serve immediately with warm naan and steamed rice.

Nutrition

Serving: 1Calories: 650kcalCarbohydrates: 20gProtein: 30gFat: 50gSaturated Fat: 30gSodium: 800mgFiber: 1gSugar: 6g

Notes

Store leftovers in an airtight container for 3 to 4 days in the refrigerator, or freeze for up to 3 months. Reheat gently and add a splash of water or cream if necessary.

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