This butter chicken has been a revelation in my weeknight rotation — rich, comforting, and surprisingly simple to bring together. I first adapted this version from a takeout favorite during a chilly evening when I wanted something warm and familiar without a long list of steps. Using boneless chicken thighs delivers juiciness and forgiving cooking times, while a short marinade with Greek yogurt and warming spices gives the meat a gentle tang and depth. The end result is tender chicken coated in a luxuriously creamy tomato sauce that makes everyone at the table sigh and ask for seconds.

What makes this preparation special is the balance between buttery richness and aromatic spices that never overwhelms. The sauce develops from sautéed onion and garlic into a concentrated tomato base, then is smoothed with heavy cream and a finishing touch of garam masala. It’s the kind of dish you can make on a weeknight yet serve proudly when friends drop by. I keep the pantry-friendly spice mix on hand and the canned tomato sauce in the pantry — they are the unsung heroes of simplicity here. Serve with warm naan and steamed rice and you have a meal that feeds both appetite and memory.

Ingredients

• Chicken thighs (1 ½ pounds): Choose skinless, boneless thighs for even cooking and maximum juiciness. Thighs tolerate high heat and resist drying—buy fresh or thaw completely before cutting into bite-sized chunks.
• Greek yogurt (1 tablespoon): A touch of yogurt in the marinade tenderizes and adds a subtle tang; plain full-fat Greek gives the best mouthfeel and helps spices adhere.
• Spices (salt, garlic powder, paprika, curry powder, garam masala): These build the familiar warm profile. Sweet paprika provides color and mild sweetness; garam masala is best added toward the end to preserve its aromatic oils—use a reputable brand or freshly toasted blend.
• Butter and oil (3 tbsp oil + 3 tbsp butter): A combination of neutral oil and butter prevents the butter from burning while delivering that rich, glossy finish—use unsalted butter if you want tighter salt control.
• Onion and garlic: One medium onion diced and six garlic cloves minced create the savory backbone—sauté until translucent and lightly caramelized to boost sweetness and complexity.
• Tomato sauce (1 15-ounce can): Keeps the sauce smooth and consistent; choose a good-quality plain tomato sauce for clean acidity and fewer added seasonings.
• Heavy cream (2 cups): This is the finishing richness—use heavy cream for the silkiest texture. If you prefer lighter texture, substitute half-and-half but expect reduced silkiness.
• Finishing herbs (¼ cup parsley): Fresh parsley or cilantro brightens the dish at the end—chop finely and scatter just before serving for color and contrast.
• To Serve: Warm naan and steamed basmati rice make ideal companions—both soak up the sauce and present different textures for guests.

Instructions

Marinate the chicken: Place the bite-sized chicken pieces in a bowl and toss with 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon sweet paprika, ½ teaspoon curry powder, and 1 tablespoon Greek yogurt. Mix so each piece is coated, then let rest for at least 15–20 minutes at room temperature or up to 2 hours refrigerated. The yogurt and salt help tenderize and season the meat through. Sear the chicken: Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer, avoiding overcrowding. Sear for 2–3 minutes per side until golden brown but not fully cooked through; remove and set aside. Browning builds flavor through the Maillard reaction—don’t skip this step. Build the sauce: In the same pan, add the remaining 2 tablespoons oil and 2 tablespoons butter. Reduce heat to medium and add diced onion. Sauté until soft and beginning to caramelize, about 6–8 minutes. Add minced garlic and cook 30–60 seconds until fragrant. Stir in the 15-ounce can of tomato sauce, 1 teaspoon sugar, 1 teaspoon salt, and ½ teaspoon black pepper. Bring to a gentle simmer and reduce for 6–8 minutes to concentrate flavors and cook off any raw tomato taste. Simmer with cream and spices: Lower heat and stir in 2 cups heavy cream, ½ teaspoon cayenne (optional), 1 teaspoon garam masala, and ½ teaspoon curry powder. Return the seared chicken with any accumulated juices to the pan. Simmer gently for 8–10 minutes until the chicken is cooked through and the sauce thickens to coat the back of a spoon. Finish with the remaining 1 tablespoon butter stirred in for shine. Finish and serve: Taste and adjust seasoning—add a pinch more salt or a squeeze of lemon if brightness is needed. Sprinkle with ¼ cup freshly chopped parsley (or cilantro) and serve immediately with warm naan and steamed rice.

Storage Tips

Store cooled portions in airtight glass containers to preserve flavor and avoid metallic tastes that some cookware imparts. Refrigerate for up to 3 days; for longer storage, freeze in single-serving portions with a little extra sauce to protect the chicken from drying. When reheating, thaw overnight in the refrigerator and warm slowly on the stovetop over low heat, stirring frequently. If the sauce looks slightly separated, whisk in a splash of heavy cream or a tablespoon of cold butter off-heat to re-emulsify and restore gloss.

Ingredient Substitutions

If heavy cream is unavailable, use a 1:1 mix of whole milk and ¼ cup melted butter to mimic richness, though the texture will be lighter. For a dairy-free version, substitute full-fat coconut milk—expect a subtle coconut undertone that pairs well with the spices. If you prefer less heat, omit cayenne and reduce curry powder to ¼ teaspoon; for more depth, roast and puree fresh tomatoes instead of canned tomato sauce. Swap parsley for cilantro if you prefer the classic herbaceous finish.

Serving Suggestions

Serve with warm garlic naan brushed with melted butter or plain brushed with oil for a lighter option. Steamed basmati rice is traditional—use a fork to fluff and spoon generous sauce over each serving. For a complete plate, include a crisp cucumber raita or simple cucumber-tomato salad to cut through richness. Garnish with thinly sliced green chilies for heat, or toasted cashews for texture and a nutty counterpoint.

Cultural Background

Butter chicken, or murgh makhani, originated in Delhi in the mid-20th century as a clever way to use tandoori-cooked chicken and preserve it in a buttery tomato sauce. The original preparations relied on smoky char from a tandoor; this stovetop version adapts that flavor profile for home cooks while keeping the signature silky tomato-cream finish. Regional variations across the subcontinent incorporate different spice balances, yogurt levels, or smoky notes; what unites them is the marriage of tomato and dairy to create a plush, comforting sauce.

Seasonal Adaptations

In winter, stir in roasted winter squash or carrots for added body and sweetness. In summer, swap the heavy cream for a lighter cream-cheese swirl and finish with extra fresh herbs to brighten the dish. For festive occasions, add a handful of toasted almonds or raisins alongside the sauce for texture and a touch of celebration. Adjust spice levels for seasonal palates—warmer months can handle more chilies, while cooler months call for warming spices like additional garam masala and a pinch of ground cinnamon.

Meal Prep Tips

Double the sauce and freeze half for lightning-fast dinners: reheat the sauce and add freshly seared chicken or leftover rotisserie chicken. Portion rice and sauce into microwave-safe containers for balanced lunches—store the herb garnish separately to keep it fresh. When prepping ahead, undercook the chicken slightly during the initial sear so it finishes perfectly when reheated in the sauce, preventing overcooking and dryness in meal-prepped portions.

This butter chicken is a dish to make your own—tinker with spice levels, swap herbs, or pair with different breads. The comfort and satisfaction it brings are what make it a repeat favorite in my kitchen, and I hope it will earn a place in yours as well.