I remember the first time I made this butter chicken: the kitchen smelled like a restaurant within 30 minutes and everyone at the table asked for seconds. This Homemade Butter Chicken recipe uses tender thigh meat, a quick yogurt-based marinade, and a creamy tomato sauce to deliver that rich, comforting flavor at home. If you crave something close to a restaurant-style finish but want a straightforward weeknight method, this is it — think cozy, slightly sweet tomato sauce, warm spices, and a silky finish. For a version that leans even more toward classic Indian techniques, compare notes with this authentic butter chicken guide.
Why you’ll love this dish
This butter chicken balances approachable technique with big flavor. It’s faster than ordering takeout, uses affordable ingredients, and hits the sweet spot between comforting and festive — perfect for weeknight dinners, date nights, or a simple family meal.
“Fast enough for a weeknight, decadent enough for guests. The sauce is unbelievably smooth and the chicken stays juicy.” — A satisfied home cook
What makes this recipe especially appealing is that the yogurt in the marinade tenderizes the thighs without needing hours of prep, and finishing the sauce with butter and cream gives you that classic, restaurant-style mouthfeel with minimal fuss.
Step-by-step overview
Before you begin, here’s the simple flow so you know what to expect:
- Marinate the chicken briefly to add flavor and tenderize.
- Pan-sear the chicken until browned and cooked through.
- Sauté aromatics (onion and garlic) in the same pan for extra flavor.
- Add tomato sauce and seasonings; simmer to develop flavor.
- Stir in cream and spices; finish with butter for shine and richness.
- Return chicken to the sauce, coat well, and serve with naan or rice.
This recipe is straightforward and forgiving — no specialty equipment needed and very little hands-on time once it simmers.
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 the marinade)
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- ½ teaspoon curry powder
- 1 tablespoon Greek yogurt (helps tenderize)
- 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)
- Naan bread, for serving
- Steamed rice, for serving
Notes and substitutions:
- Chicken breasts can be used instead of thighs, but reduce cook time and be careful not to overcook — see tips below.
- Swap heavy cream for full-fat coconut milk for a dairy-free-ish twist (flavor will change).
- Greek yogurt can be replaced with plain yogurt if needed.
Step-by-step instructions
- Marinate the chicken: In a bowl, combine the chicken, 1 teaspoon salt, garlic powder, paprika, ½ teaspoon curry powder, and Greek yogurt. Mix so each piece is coated. Let sit at least 30 minutes at room temperature or up to 4 hours in the fridge.
- Cook the chicken: Heat the vegetable oil in a large skillet over medium heat. Add the marinated chicken in a single layer. Brown the pieces, stirring occasionally, until cooked through (about 6–8 minutes depending on size). Remove chicken and set aside.
- Prepare the sauce base: In the same skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and diced onion. Cook, stirring, until the onion is translucent and soft (about 4–5 minutes).
- Build the sauce: Pour the tomato sauce into the pan. Stir in the sugar, 1 teaspoon salt, black pepper, and cayenne if using. Bring to a gentle simmer and let the flavors meld for 2–3 minutes.
- Season and simmer: Reduce heat to low. Add the heavy cream, garam masala, and the remaining ½ teaspoon curry powder. Stir until smooth. Simmer gently for 5–10 minutes until the sauce thickens slightly. Taste and adjust seasoning.
- Finish with butter: Stir in the remaining tablespoon of butter until melted. Return the cooked chicken to the skillet. Stir to coat every piece in the sauce and heat through for 2–3 minutes.
- Serve and enjoy: Sprinkle with chopped parsley if desired. Serve hot with warm naan or steamed rice.
Best ways to enjoy it
- Classic plate: Spoon the butter chicken over a mound of steamed basmati rice and tuck warm naan alongside.
- Family-style: Serve in the skillet for a rustic presentation and let diners spoon onto rice or bread.
- Elevated plating: Use a ring mold to shape rice, ladle sauce around it, and top with a sprig of cilantro and a drizzle of cream.
- Side dishes: A quick cucumber raita, pickled red onions, or a simple green salad brightens the richness. For drinks, pair with a chilled chicken broth, a fruity rosé, or salted lassi.
Storage and reheating tips
- Refrigerate: Store leftovers in an airtight container within two hours of cooking. Keep in fridge for up to 3–4 days.
- Freeze: Cool completely, then freeze in a freezer-safe container for up to 3 months. Leave a little headspace as liquids expand.
- Reheat: Thaw overnight in the fridge if frozen. Gently reheat on low in a skillet, stirring occasionally until steaming and reaching 165°F (74°C). If sauce has thickened too much, loosen with a splash of water or cream.
- Food safety: Always reheat until the center reaches 165°F and avoid repeated reheating cycles.
Pro chef tips
- Browning technique: Don’t overcrowd the pan when cooking the chicken. Work in batches if needed so pieces brown instead of steaming.
- Cream texture: Use heavy cream for the classic silky finish. If you want it lighter, replace half the cream with evaporated milk.
- Spice bloom: Toasting the garam masala briefly in the hot pan before adding cream brightens its aroma. Add it at the end to preserve the fragrance.
- If using chicken breast: slice into even pieces and reduce searing time; check for doneness to avoid dryness. For a quick sear technique, you can follow a reliable pan-seared approach like this pan-seared chicken breast recipe and then finish the pieces in the sauce.
- Make ahead: Prepare the sauce a day ahead and reheat with freshly cooked chicken to keep the meat juicy.
Creative twists
- Paneer or tofu butter “chicken”: Swap chicken for cubes of paneer or firm tofu for a vegetarian version. Press tofu first for best texture.
- Smoky tandoori twist: Toss marinated chicken under a broiler briefly to char edges before finishing in the sauce.
- Lighter option: Use half-and-half instead of heavy cream and reduce butter to 1 tablespoon. Sauce will be less rich but still tasty.
- Green butter chicken: Stir in a handful of spinach at the end for color and added nutrients.
- Slow cooker: Brown the chicken first, then combine all ingredients (except butter) and slow cook on low for 3–4 hours. Stir in butter and cream at the end.
Common questions
Can I use chicken breast instead of thighs?
Yes. Chicken breast works, but it cooks faster and can dry out. Cut into uniform, bite-sized pieces and watch closely while searing. Consider marinating a bit longer in yogurt to help retain moisture.
How long does the marinade need to sit?
At least 30 minutes for flavor and some tenderizing action. You can marinate up to 4 hours in the fridge. Avoid marinating overnight if you use a very acidic mix, but this recipe’s yogurt-based marinade is mild and forgiving.
Can I make this ahead and freeze it?
Yes. Cool completely then freeze in airtight containers for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove until it reaches 165°F (74°C).
How spicy is this recipe and how can I adjust heat?
This version is mildly spiced; the optional ½ teaspoon cayenne adds heat. To reduce spice, omit the cayenne and use less black pepper. To increase heat, add more cayenne or a pinch of red chili flakes while simmering.
What internal temperature should the chicken reach?
Cooked chicken should reach a safe internal temperature of 165°F (74°C). Use an instant-read thermometer for assurance.
Butter Chicken
Ingredients
Method
-
In a bowl, combine the chicken, 1 teaspoon salt, garlic powder, paprika, ½ teaspoon curry powder, and Greek yogurt. Mix so each piece is coated. Let sit at least 30 minutes at room temperature or up to 4 hours in the fridge.
-
Heat the vegetable oil in a large skillet over medium heat. Add the marinated chicken in a single layer. Brown the pieces, stirring occasionally, until cooked through (about 6–8 minutes depending on size). Remove chicken and set aside.
-
In the same skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and diced onion. Cook, stirring, until the onion is translucent and soft (about 4–5 minutes).
-
Pour the tomato sauce into the pan. Stir in the sugar, 1 teaspoon salt, black pepper, and cayenne if using. Bring to a gentle simmer and let the flavors meld for 2–3 minutes.
-
Reduce heat to low. Add the heavy cream, garam masala, and the remaining ½ teaspoon curry powder. Stir until smooth. Simmer gently for 5–10 minutes until the sauce thickens slightly. Taste and adjust seasoning.
-
Stir in the remaining tablespoon of butter until melted. Return the cooked chicken to the skillet. Stir to coat every piece in the sauce and heat through for 2–3 minutes.
-
Sprinkle with chopped parsley if desired. Serve hot with warm naan or steamed rice.
Nutrition
Notes
Tried this recipe?
Let us know how it was!
Butter Chicken
Ingredients
Method
- In a bowl, combine the chicken, 1 teaspoon salt, garlic powder, paprika, ½ teaspoon curry powder, and Greek yogurt. Mix so each piece is coated. Let sit at least 30 minutes at room temperature or up to 4 hours in the fridge.
- Heat the vegetable oil in a large skillet over medium heat. Add the marinated chicken in a single layer. Brown the pieces, stirring occasionally, until cooked through (about 6–8 minutes depending on size). Remove chicken and set aside.
- In the same skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and diced onion. Cook, stirring, until the onion is translucent and soft (about 4–5 minutes).
- Pour the tomato sauce into the pan. Stir in the sugar, 1 teaspoon salt, black pepper, and cayenne if using. Bring to a gentle simmer and let the flavors meld for 2–3 minutes.
- Reduce heat to low. Add the heavy cream, garam masala, and the remaining ½ teaspoon curry powder. Stir until smooth. Simmer gently for 5–10 minutes until the sauce thickens slightly. Taste and adjust seasoning.
- Stir in the remaining tablespoon of butter until melted. Return the cooked chicken to the skillet. Stir to coat every piece in the sauce and heat through for 2–3 minutes.
- Sprinkle with chopped parsley if desired. Serve hot with warm naan or steamed rice.
