I first tested this Quick Weeknight Butter Chicken on a frantic Tuesday evening and it became an instant family favorite. It’s a creamy, tomato-forward curry built for weeknights: fast to prep, forgiving while cooking, and rich enough to satisfy a takeout craving. If you want another easy butter-chicken-style option with a slightly different twist, try the Texas Roadhouse-style butter chicken recipe for inspiration.
Why you’ll love this dish
This recipe gives you restaurant-style flavor with minimal fuss. Using boneless, skinless chicken thighs keeps the meat juicy and forgiving if timing gets tight. The tomato-and-cream sauce is smooth and kid-friendly while spices like garam masala and cayenne let you dial the heat up or down. It’s ideal for busy weeknights, easy batch cooking, and dinner guests who expect comfort with a touch of spice.
“Mild enough for the kids, bold enough for adults. On my table in 30 minutes and gone in 15.”
Step-by-step overview
- Marinate the chicken briefly to boost flavor and tenderness.
- Sauté aromatics to form the sauce base.
- Add tomato sauce and cream for a silky texture.
- Sear the marinated chicken until browned and finish it in the sauce.
- Simmer briefly so the flavors meld, then serve with rice and warm naan.
What you’ll need
- 1 ½ pounds skinless boneless chicken thighs, cut into bite-sized chunks
- 1 teaspoon salt (for the marinade)
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- ½ teaspoon curry powder (for the marinade)
- 1 tablespoon Greek yogurt (plain) — can substitute plain yogurt or a tablespoon of mayonnaise in a pinch
- 3 tablespoons vegetable oil, divided
- 3 tablespoons butter, divided
- 6 garlic cloves, minced
- 1 medium onion, diced
- 1 15-ounce can tomato sauce
- 1 teaspoon sugar
- 1 teaspoon salt (adjust to taste in the sauce)
- ½ teaspoon black pepper
- 2 cups heavy cream — use full-fat coconut milk for dairy-free, or 1 ½ cups half-and-half plus 2 tablespoons butter for a lighter swap
- ½ teaspoon cayenne pepper (optional — cut or omit for children)
- 1 teaspoon garam masala
- ½ teaspoon curry powder (for the sauce)
- ¼ cup freshly chopped parsley (optional, for garnish)
- Naan bread, for serving
- Steamed rice, for serving
Notes: Chicken thighs give the best texture; breasts will work but watch for overcooking. Greek yogurt helps tenderize; if you’re short on time, the 15-minute marinade still adds flavor.
Step-by-step instructions
- Combine chicken pieces with 1 teaspoon salt, garlic powder, sweet paprika, ½ teaspoon curry powder, and Greek yogurt. Toss until evenly coated. Cover and refrigerate for at least 15 minutes.
- Heat 2 tablespoons vegetable oil and 1 tablespoon butter in a large skillet over medium heat. Add minced garlic and diced onion. Sauté until the onion is soft and translucent, about 4 to 5 minutes.
- Pour in the tomato sauce. Stir in sugar, 1 teaspoon salt, black pepper, heavy cream, and cayenne pepper if using. Add garam masala and ½ teaspoon curry powder. Bring to a gentle simmer and cook for 3 to 4 minutes so flavors merge.
- While the sauce simmers, warm a second skillet over medium-high heat and add the remaining 1 tablespoon vegetable oil. Add the marinated chicken in a single layer. Cook, stirring occasionally, until browned and cooked through, about 5 to 7 minutes. Don’t overcrowd the pan or the chicken will steam.
- Transfer the cooked chicken into the sauce. Stir in the remaining 2 tablespoons butter until melted and incorporated. Simmer for 2 to 3 minutes to finish the dish and allow the sauce to thicken slightly.
- Taste and adjust seasoning. Garnish with chopped parsley if desired. Serve hot over steamed rice with warm naan on the side.
Best ways to enjoy it
Serve this butter chicken spooned over fluffy basmati rice for classic comfort. Warm naan or roti makes a great scoop to mop up sauce. Add a quick cucumber raita or a simple green salad to balance richness. For a weeknight bowl, layer rice, a spoonful of sauce, a few slices of red onion, and chopped cilantro or parsley.
Storage and reheating tips
Cool leftovers within two hours and store in an airtight container in the refrigerator for up to 3 to 4 days. To reheat, simmer gently in a pan over low heat until warmed through, adding a splash of water or cream if the sauce is too thick. If freezing, portion into freezer-safe containers and keep for up to 2 to 3 months. Thaw overnight in the refrigerator before reheating. Reheat until the center reaches 165 degrees Fahrenheit to ensure safety.
Helpful cooking tips
- Marinate longer when possible. Fifteen minutes works in a pinch; one to two hours gives deeper flavor.
- Use thighs for the best texture. They stay juicy even with quick cooking.
- Get a good sear on the chicken in a hot pan for caramelized flavor. Work in batches if needed.
- Add garam masala at the end to preserve its aromatic notes.
- Avoid boiling the cream; keep the sauce at a gentle simmer to prevent splitting.
- If you want a hands-off option, try baking the chicken first and then stirring it into the sauce; my baked approach for garlic butter baked chicken breast shows a similar technique that can be adapted here.
Flavor swaps
- Make it spicier by increasing cayenne or adding a chopped green chili.
- For a lighter version, replace heavy cream with half-and-half and simmer until slightly reduced.
- For a dairy-free option, use full-fat coconut milk and coconut yogurt in the marinade.
- Add vegetables like bell peppers or spinach in the last few minutes for color and nutrients.
- Try a smoky twist by adding a pinch of smoked paprika when you sear the chicken.
Common questions
How long does this recipe take from start to finish?
Active time is about 20 minutes, with a minimum 15-minute marinade. From start to table you can expect 30 to 35 minutes. If you marinate longer, add that time.
Can I use chicken breast instead of thighs?
Yes, you can. Chicken breast cooks faster and can dry out if overcooked. Slice into even bite-sized pieces and reduce the searing time. Aim for an internal temperature of 165 degrees Fahrenheit.
Will the cream curdle if I simmer too long?
If you boil the cream at high heat it can separate. Keep the sauce at a gentle simmer and add the cream slowly. Full-fat dairy is more stable than low-fat alternatives.
Can I prepare this ahead of time?
You can marinate the chicken up to 24 hours ahead. The finished dish reheats well and often tastes better the next day, after flavors meld. Cool quickly and refrigerate within two hours.
How can I make it less spicy for kids?
Omit the cayenne and reduce black pepper. Use only ½ teaspoon garam masala or add it at the end so you can control how much flavor each portion receives.
Butter Chicken
Ingredients
Method
- Combine chicken pieces with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Toss until evenly coated. Cover and refrigerate for at least 15 minutes.
- Heat 2 tablespoons vegetable oil and 1 tablespoon butter in a large skillet over medium heat. Add minced garlic and diced onion. Sauté until the onion is soft and translucent, about 4 to 5 minutes.
- Pour in the tomato sauce. Stir in sugar, salt, black pepper, heavy cream, and cayenne pepper if using. Add garam masala and curry powder. Bring to a gentle simmer and cook for 3 to 4 minutes.
- While the sauce simmers, warm a second skillet over medium-high heat and add the remaining vegetable oil. Add the marinated chicken in single layers. Cook until browned and cooked through, about 5 to 7 minutes.
- Transfer the cooked chicken into the sauce. Stir in the remaining butter until melted and incorporated. Simmer for 2 to 3 minutes, then taste and adjust seasoning.
- Garnish with parsley if desired. Serve hot over steamed rice with warm naan.
