Say hello to one of my favorite comfort foods—Butter Chicken! This creamy, spiced dish is rich, velvety, and surprisingly simple to make at home. Tender chicken pieces are simmered in a flavorful sauce that’s equal parts savory, buttery, and aromatic. I love serving it with warm naan and fluffy rice for a complete, cozy meal that feels restaurant-worthy but is easy enough for a weeknight dinner.

Why You’ll Love This Recipe

I love this butter chicken because it always delivers big flavor without requiring complicated steps. The chicken is marinated for tenderness and spice, then finished in a silky sauce that’s both comforting and bold. It’s also a flexible dish—I can adjust the spice level, swap chicken thighs for breasts, or make it creamier with extra butter and cream. And with just one skillet, cleanup is simple. It’s a guaranteed family favorite that never fails to impress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken & marinade:

• 1 ½ pounds skinless, boneless chicken thighs, cut into bite-sized chunks

• 1 teaspoon salt

• 1 teaspoon garlic powder

• 1 teaspoon sweet paprika

• ½ teaspoon curry powder

• 1 tablespoon Greek yogurt

For the butter chicken sauce:

• 3 tablespoons vegetable oil

• 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)

• ½ teaspoon black pepper

• 2 cups heavy cream

• ½ teaspoon cayenne pepper (optional, for heat)

• 1 teaspoon garam masala

• ½ teaspoon curry powder

• ¼ cup freshly chopped parsley (optional, for garnish)

To serve:

• Naan bread

• Steamed rice

Directions

1. Marinate the chicken
   I combine the chicken, salt, garlic powder, paprika, curry powder, and Greek yogurt in a bowl. I toss everything together and let it marinate for at least 15 minutes.

2. Cook the chicken
   In a large skillet, I heat 1 tablespoon butter with the oil over medium-high heat. I add the marinated chicken pieces and cook until lightly browned on all sides, about 5–6 minutes. I remove the chicken and set it aside.

3. Build the sauce
   In the same skillet, I melt the remaining butter, then sauté the onion until soft and golden. I add the garlic and cook for another 30 seconds until fragrant. I pour in the tomato sauce, sugar, salt, and black pepper, then simmer for 5 minutes.

4. Make it creamy
   I lower the heat and stir in the heavy cream, cayenne pepper (if using), garam masala, and curry powder. I let the sauce simmer gently for another 5 minutes until slightly thickened.

5. Combine and finish
   I return the chicken to the skillet, stirring to coat it in the sauce. I simmer everything together for 10 minutes until the chicken is tender and the flavors meld.

6. Serve
   I garnish with fresh parsley and serve hot with naan bread and steamed rice.

Servings and timing

This recipe serves 4 people.
Prep time: 5 minutes
Marinate time: 15 minutes
Cook time: 25 minutes
Total time: 45 minutes

Variations

• Sometimes I use chicken breasts instead of thighs for a leaner version.

• When I want it extra creamy, I stir in an extra tablespoon of butter or a splash of coconut milk.

• For a spicier dish, I add more cayenne pepper or even a pinch of chili flakes.

• I’ve made this with coconut cream instead of heavy cream for a dairy-light version, and it works beautifully.

• Adding a squeeze of lemon juice right before serving gives it a bright, tangy finish.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stovetop over medium-low heat, adding a splash of cream or broth if the sauce thickens too much. This dish also freezes well—I freeze cooled portions for up to 2 months and thaw overnight in the fridge before reheating.

FAQs

Can I make butter chicken ahead of time?

Yes, I often make the sauce a day ahead. The flavors actually deepen overnight, making it taste even better the next day.

Do I need to marinate the chicken?

Even a short 15-minute marinade adds flavor and tenderness, but if I have more time, I marinate it for a few hours in the fridge.

Can I make this without heavy cream?

Yes, I’ve used half-and-half or coconut cream as substitutes. They both work, though the flavor is slightly different.

What’s the best way to serve butter chicken?

I usually serve it with basmati rice and naan bread, but it’s also delicious over quinoa or with roasted vegetables.

Can I use store-bought tomato sauce?

Yes. I use plain tomato sauce with no added herbs or flavors so the spices shine through.

Conclusion

This Butter Chicken is one of my ultimate comfort foods—creamy, rich, and full of warm spices. It’s simple enough for weeknights but special enough to serve for guests. With tender chicken, velvety sauce, and the perfect pairing of naan and rice, it’s the kind of dish that always earns compliments at the table.