I first tried this butter chicken on a rushed weeknight and kept coming back to it because it tastes like a restaurant dish with minimal fuss. This version uses bone-free chicken thighs, a quick yogurt-based marinade, and a creamy tomato sauce so you can have rich, comforting curry in about 30 to 40 minutes. If you want a tried-and-true butter chicken recipe to make on repeat, this one balances speed, flavor, and pantry-friendly ingredients.

What makes this recipe special

This butter chicken combines simple steps with big flavor. The yogurt in the marinade tenderizes the meat quickly. Using thighs keeps the chicken juicy even when cooked fast. The sauce is built in stages so it develops depth: searing the chicken concentrates flavor, sautéing garlic and onion adds sweetness, and a final splash of cream and butter gives a silky finish.

• Fast enough for weeknights but rich enough for guests.
• Uses mostly pantry staples and one can of tomato sauce.
• Kid-friendly mildness, with optional cayenne for heat.

“Creamy, comforting, and easier than I expected. A family favorite that comes together in under 40 minutes.”

Step-by-step overview

This is what you’ll do at a glance so you can scan and plan: marinate the chicken briefly, sear the pieces until golden, build the sauce by softening aromatics and adding tomato sauce, fold in cream and spices, simmer until the chicken is tender, and finish with butter and garam masala. Serve over rice or with warm naan.

What you’ll need

• 1 ½ pounds skinless boneless chicken thighs, cut into bite-sized chunks
• 1 teaspoon salt (for marinade)
• 1 teaspoon garlic powder
• 1 teaspoon sweet paprika
• ½ teaspoon curry powder (in the marinade)
• 1 tablespoon Greek yogurt (marinade)
• 3 tablespoons vegetable oil (for cooking)
• 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 (additional for the sauce)
• ¼ cup freshly chopped parsley (optional, for garnish)
• Naan bread, for serving
• Steamed rice, for serving

Notes and substitutions:

• Greek yogurt can be swapped with plain yogurt; use full-fat for better tenderness.
• Heavy cream gives the classic richness; for a lighter or dairy-free option, use coconut milk (see Variations).
• The recipe lists curry powder twice; one portion is for the marinade and one is added to the sauce for layered spice.

Step-by-step instructions

1. Marinate the Chicken: In a bowl, combine chicken with 1 teaspoon salt, garlic powder, sweet paprika, ½ teaspoon curry powder, and Greek yogurt. Toss until coated. Let sit 15 to 30 minutes. You can chill up to overnight for deeper flavor.
2. Cook the Chicken: Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add chicken in a single layer and sear until browned on all sides, about 3 to 4 minutes per side. Work in batches to avoid overcrowding. Transfer chicken to a plate; it does not need to be fully cooked through.
3. Prepare the Sauce Base: In the same skillet, add 1 tablespoon butter and the remaining tablespoon of oil if needed. Reduce heat to medium. Add diced onion and sauté until soft and translucent, about 5 to 6 minutes. Add minced garlic and sauté 30 seconds until fragrant.
4. Build the Sauce: Pour in the 15-ounce can of tomato sauce. Stir in sugar, 1 teaspoon salt, and ½ teaspoon black pepper. Add the remaining ½ teaspoon curry powder. Bring to a gentle simmer.
5. Season and Simmer: Return the seared chicken to the skillet. Stir to coat with sauce. Simmer on low for 10 to 12 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and is tender.
6. Finish with Butter: Stir in the heavy cream and the remaining 2 tablespoons butter. Add cayenne pepper if using. Simmer 2 to 3 minutes until sauce is silky. Sprinkle garam masala over the top and stir. Taste and adjust salt or sugar as needed.
7. Serve and Enjoy: Garnish with chopped parsley if desired. Serve immediately with warm naan and steamed rice.

Best ways to enjoy it

Serve this butter chicken over fluffy basmati or jasmine rice to soak up the sauce. Warm naan makes it easy to scoop and adds a fun, casual element. For a vegetable side, try roasted cauliflower or sautéed spinach for contrast. If you want an inspired pairing, serve with a simple cucumber raita to cool the palate.

I also like pairing this with other easy chicken dishes, such as Bobby Flay’s chicken thighs for a family-style menu when hosting.

How to store & freeze

• Refrigerator: Cool to room temperature then store in an airtight container for up to 3 to 4 days.
• Freezer: Freeze in meal-sized portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat gently over low heat on the stove, stirring occasionally. If sauce has thickened or split slightly, add a splash of cream or water and whisk to bring back a smooth texture. Avoid high heat which can cause cream to separate.
• Safety: Always reheat to at least 165°F (74°C) before serving. Discard any portions left at room temperature for more than 2 hours.

Pro chef tips

• Use thighs for better texture: They stay moist and forgiving with quick cooking.
• Don’t crowd the pan when searing: Browning in batches gives more flavor.
• Add garam masala at the end: Its aroma is best preserved when added off heat.
• Control the heat: Cayenne is optional—start with a pinch and taste.
• If the sauce tastes acidic, balance it with the teaspoon of sugar or a small knob of butter.
• Make it ahead: The flavors meld well, so leftovers often taste even better the next day.

Flavor swaps

• Dairy-free option: Substitute coconut milk for heavy cream and vegan butter for a coconut-forward dairy-free curry.
• Lean meat swap: Use boneless skinless chicken breasts, but reduce cooking time slightly and watch for dryness. Cut into similar bite-sized pieces to cook evenly.
• Vegetarian twist: Swap chicken for firm tofu or roasted cauliflower; sear and finish in the sauce.
• Smoky twist: Add a small pinch of smoked paprika for a subtle smoky note.
• Extra herb finish: Swap parsley for chopped cilantro if you like the brighter finish.

Your questions answered

How long does this recipe take from start to finish?

Active cooking is about 20 to 25 minutes. With a 15 to 30 minute marinade, plan for 35 to 55 minutes total. If you marinate overnight, hands-on time drops to roughly 30 minutes.

Can I use chicken breasts instead of thighs?

Yes. Chicken breasts will work but can dry out if overcooked. Cut breasts into even bite-sized pieces and reduce searing and simmering time; remove from heat as soon as they reach 165°F (74°C).

How can I make it less spicy for kids?

Omit the cayenne pepper and keep the garam masala amount moderate. You can also add a little extra cream or a dollop of yogurt to mellow any heat.

Is this safe to freeze and reheat?

Yes. Freeze cooled portions in airtight containers for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stove, stirring and adding a splash of cream or water if needed.

Can I prep parts ahead of time?

Absolutely. Marinate the chicken and chop the onion and garlic up to a day ahead. Sear the chicken and refrigerate; finish the sauce and combine when ready to serve for the best texture.

Print