This butter chicken recipe is the one I reach for when I want the whole family at the table without spending the evening in the kitchen. Tender chicken thighs simmer in a silky, spiced tomato cream sauce that tastes like it came from a restaurant but uses pantry staples and comes together in about 45 minutes. I have served it on busy weeknights and at casual dinner gatherings alike, and it lands well every single time.
The sauce is the heart of this dish. Garlic and onion build the base, then tomato sauce, warm spices, and heavy cream turn everything velvety and orange-hued. The garam masala goes in at the end so the aroma stays bright rather than cooking out over low heat. If you love creamy, spiced dinners like this, you might also enjoy this Halloumi Makhani for a vegetarian spin on a similar sauce.
Your family will thank you!
Table of Contents
Ingredients for Butter Chicken Recipe
I have made this butter chicken recipe with both chicken thighs and breasts and thighs win every time for juiciness and forgiveness. I always keep full-fat heavy cream on hand for this dish because it gives the sauce a stable, rich finish without curdling under gentle heat.
For the Chicken and Marinade:
- 1.5 lbs boneless skinless chicken thighs (cut into bite-sized chunks) – I recommend thighs over breasts since they stay juicy even if you cook them a minute longer than planned
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp sweet paprika
- 1/2 tsp curry powder
- 1 tbsp plain Greek yogurt
For the Butter Chicken Sauce:
- 3 tbsp vegetable oil
- 3 tbsp butter (divided)
- 6 cloves garlic (minced)
- 1 medium onion (diced)
- 1 can (15 oz) tomato sauce
- 1 tsp sugar
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 2 cups heavy cream – My preference is full-fat for the most stable, richest sauce
- 1/2 tsp cayenne pepper (optional)
- 1 tsp garam masala – In my experience, adding this at the very end keeps the floral aroma noticeably fresher
- 1/2 tsp curry powder
- 1/4 cup fresh parsley (optional, for garnish)
To Serve:
- Warm naan bread
- Steamed basmati rice
Step-by-Step Instructions
I recommend marinating the chicken first thing so it has at least 15 minutes in the fridge while you prep everything else. This butter chicken recipe moves quickly once you start cooking, so having the sauce ingredients ready before you turn on the heat makes a real difference.
Step 1: In a large bowl, combine the chicken chunks with salt, garlic powder, paprika, curry powder, and Greek yogurt. Toss well to coat, cover, and refrigerate for at least 15 minutes and up to overnight.
Step 2: Heat half the butter with the vegetable oil in a large skillet over medium-high heat. Once the fat is hot and shimmering, add the marinated chicken in a single layer. Sear for 4 to 5 minutes total, turning once, until lightly golden on the outside. The chicken does not need to be fully cooked through at this stage. Transfer to a plate.
Step 3: In the same pan, melt the remaining butter over medium heat. Add the minced garlic and diced onion. Cook for 4 to 5 minutes, stirring occasionally, until the onion is soft and translucent and the garlic smells warm and sweet rather than sharp.
Step 4: Stir in the tomato sauce, sugar, salt, black pepper, curry powder, and cayenne if using. Bring to a gentle simmer and cook for 2 minutes to let the tomato base deepen slightly in color and flavor.
Step 5: Pour in the heavy cream slowly while stirring continuously. Reduce the heat to medium-low and simmer for 5 to 7 minutes, stirring occasionally, until the sauce turns a deep orange and coats the back of a spoon. Keep the heat gentle throughout this step since boiling the cream can cause it to separate and look grainy.
Step 6: Return the seared chicken and any resting juices to the pan. Sprinkle in the garam masala and stir gently. Simmer for 8 to 10 minutes until the chicken is cooked through and fully coated in sauce. Taste and adjust salt or sugar as needed.
Step 7: Garnish with chopped parsley and serve hot with warm naan and steamed basmati rice.
Best Sides and Pairings for Butter Chicken
The best sides for this butter chicken recipe either soak up the creamy tomato sauce or bring fresh contrast to balance the richness.
Steamed Basmati Rice: Fluffy basmati is the most natural base here. The long-grain rice soaks up the orange-hued sauce beautifully and keeps each bite satisfying without competing with the warm spices.
Warm Naan Bread: Soft, slightly charred naan is ideal for scooping and makes the meal feel complete. Brush with a little extra butter just before serving for a small but noticeable upgrade.
Curried Coconut Chicken Rice: For a themed dinner table that explores similar warm, aromatic flavors, this Curried Coconut Chicken Rice makes a great companion dish and gives guests a second protein option.
Coconut Chicken Rice Bowl: A Coconut Chicken Rice Bowl served alongside works beautifully as a lighter, bowl-format alternative for anyone who wants a bit less sauce with their meal.
Healthy Sauteed Vegetables: A side of Healthy Sauteed Vegetables adds color, fiber, and a light vegetable element that balances the richness of the cream sauce without competing with the spices.
Mediterranean Chickpea Salad: A bright, lemon-dressed Mediterranean Chickpea Salad provides a refreshing, acidic contrast that cuts through the creaminess and rounds out a full family dinner spread.
Keeping and Reheating Your Butter Chicken
Store leftover butter chicken in an airtight container in the refrigerator for up to 3 days. The sauce thickens as it sits and the flavors genuinely deepen overnight, making day-two leftovers something to look forward to.
To reheat, warm gently in a saucepan over low heat, stirring occasionally. If the sauce has thickened too much, add a small splash of cream or water to bring it back. I recommend avoiding medium or high heat during reheating because it causes the cream to separate and turn grainy.
Pro tip: this butter chicken recipe also freezes well for up to 2 months. Cool completely, portion into freezer-safe containers, and thaw overnight in the fridge before reheating on the stovetop. For a dairy-free version, use full-fat coconut cream in place of the heavy cream and plant-based yogurt in the marinade.
FAQs
Can I use chicken breast instead of thighs?
Yes. Chicken breast works but is less forgiving if overcooked. Cut into smaller, even chunks and reduce the final simmer time slightly to keep the meat from drying out. Thighs are the safer, juicier choice for this sauce.
Why does my sauce look grainy or separated?
This happens when the cream is added over too high a heat, or when the dish is reheated at a boil. Always add cream over medium-low heat while stirring and reheat only over low heat with a splash of liquid to bring the sauce back together.
Can I make this ahead for a dinner party?
Yes. The sauce base can be prepared up to 2 days in advance and stored in the fridge. When ready to serve, reheat the sauce gently over low heat, add the seared chicken, and stir in the garam masala just before plating so the aroma stays fresh.
Conclusion
This butter chicken recipe is one of the most reliable, crowd-pleasing dinners you can make on a weeknight. It comes together in 45 minutes, uses ingredients most kitchens already have on hand, and produces a sauce that earns genuine compliments at the table. Make it tonight and see why this one keeps coming back to the menu week after week.
Quick and Easy Homemade Butter Chicken Recipe
Ingredients
Equipment
Method
- Combine chicken chunks with salt, garlic powder, paprika, curry powder, and Greek yogurt in a large bowl. Toss to coat, cover, and refrigerate for at least 15 minutes and up to overnight.
- Heat half the butter with the vegetable oil in a large skillet over medium-high heat. Add marinated chicken in a single layer and sear for 4 to 5 minutes total, turning once, until lightly golden. The chicken does not need to be fully cooked through. Transfer to a plate.
- In the same pan, melt the remaining butter over medium heat. Add minced garlic and diced onion. Cook for 4 to 5 minutes, stirring occasionally, until the onion is soft and translucent.
- Stir in tomato sauce, sugar, salt, black pepper, curry powder, and cayenne if using. Bring to a gentle simmer and cook for 2 minutes.
- Pour in the heavy cream slowly while stirring continuously. Reduce heat to medium-low and simmer for 5 to 7 minutes until the sauce is deep orange and coats the back of a spoon. Do not boil as this can cause the cream to separate.
- Return seared chicken and resting juices to the pan. Sprinkle in the garam masala and stir gently. Simmer for 8 to 10 minutes until chicken is cooked through. Taste and adjust salt or sugar as needed.
- Garnish with chopped parsley and serve hot with warm naan and steamed basmati rice.
