I’ve been making this creamy, tomato-forward butter chicken for years whenever I want a cozy, crowd-pleasing dinner that’s ready in under an hour. Tender, yogurt-marinated chicken gets a quick sear, then simmers in a rich tomato and cream sauce spiked with garam masala and a bit of cayenne if you like heat. It’s perfect for weeknights, easy to scale for guests, and pairs beautifully with warm naan and fluffy rice. If you want a printable reference and a slightly different method, check our classic butter chicken recipe page for another take.
Why you’ll love this dish
This recipe hits the sweet spot between fast and indulgent. The yogurt in the marinade tenderizes the chicken while the quick sear locks in juices so you get succulent bites without hours of prep. The sauce is creamy but bright from tomato, making it family-friendly and easy to adapt for milder or spicier tastes.
“Weeknight comfort in a pan: creamy, lightly spiced, and always a hit with leftovers.”
Reasons to make it now:
- Quick turnaround: about 45 minutes from start to finish.
- Budget friendly: boneless skinless thighs are affordable and forgiving.
- Kid friendly with optional cayenne for adults.
- Great for meal prep and freezing.
Step-by-step overview
Before you dive in, here’s the workflow so you know what to expect:
- Marinate chicken briefly to tenderize and flavor.
- Sear chicken in a hot skillet to develop color.
- Sauté onion and garlic to build the sauce base.
- Add tomato sauce and seasonings; simmer to meld flavors.
- Return chicken, finish with cream and butter, then serve.
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 on ingredients and substitutions:
- Greek yogurt can be swapped for plain yogurt if needed.
- Use chicken breasts if preferred, but reduce sear time and simmer until 165°F (74°C) internal temperature.
- Heavy cream gives the best texture; for a lighter sauce, use half-and-half but expect a thinner consistency.
Step-by-step instructions
- Marinate the chicken. In a bowl, toss chicken with 1 teaspoon salt, garlic powder, sweet paprika, ½ teaspoon curry powder, and 1 tablespoon Greek yogurt. Mix until evenly coated. Let sit 15 to 30 minutes at room temperature or up to 2 hours in the refrigerator.
- Sear the chicken. Heat 2 tablespoons vegetable oil in a large skillet over medium-high. Add chicken in a single layer and brown 3 to 4 minutes per side until golden. Work in batches if needed. Transfer seared pieces to a plate.
- Build the base. In the same skillet, add 1 tablespoon butter and the remaining 1 tablespoon oil if the pan looks dry. Add diced onion and sauté 5 to 6 minutes until soft and translucent. Stir in minced garlic and cook 30 seconds until fragrant.
- Add tomatoes and seasoning. Pour in the tomato sauce. Stir in 1 teaspoon sugar, 1 teaspoon salt (taste and adjust), ½ teaspoon black pepper, and the additional ½ teaspoon curry powder. Bring to a gentle simmer.
- Simmer with chicken. Return the seared chicken to the skillet and stir to coat with sauce. Reduce heat to low and simmer 10 to 12 minutes, or until chicken is cooked through and reaches 165°F (74°C) with a meat thermometer.
- Finish the sauce. Stir in 2 cups heavy cream and the remaining 2 tablespoons butter until the sauce is smooth and glossy. Add ½ teaspoon cayenne pepper if you want heat, then sprinkle 1 teaspoon garam masala over the top and stir gently.
- Serve. Taste and adjust seasoning. Garnish with chopped parsley if using and serve immediately with warm naan and steamed rice.
Best ways to enjoy it
Serve this butter chicken over steamed basmati rice or with warm naan to soak up the sauce. For a restaurant-style plate, spoon sauce over rice, arrange chicken on top, drizzle a little extra cream, and finish with fresh cilantro or parsley. For sides, try lightly spiced roasted vegetables, a crisp cucumber raita, or simple sautéed greens.
If you want a simple garlic-forward poultry side on nights when you prefer a different texture, try this garlic butter baked chicken breast recipe for an easy alternative.
Storage and reheating tips
- Refrigerate within two hours of cooking in an airtight container. Keep for 3 to 4 days.
- Freeze for up to 3 months in a freezer-safe container. Thaw overnight in the refrigerator before reheating.
- To reheat, warm gently on the stove over low heat until just simmering, stirring to prevent the cream from separating. Add a splash of water or cream if the sauce is too thick. You can also reheat in a 325°F oven covered until warmed through. Avoid high heat which can cause the sauce to split.
- Always check that reheated chicken reaches 165°F (74°C) before serving.
Helpful cooking tips
- Use thigh meat for more forgiving texture; it stays juicy even if slightly overcooked.
- Don’t crowd the pan when searing. Browning adds flavor. Sear in batches if necessary.
- If your tomato sauce tastes acidic, a pinch more sugar will balance it.
- If the sauce breaks (separates), whisk in a tablespoon of cold cream off heat to bring it back together.
- Taste as you go. Garam masala is aromatic and best added at the end to preserve its fragrance.
Recipe variations
- Vegetarian version: Swap chicken for firm tofu or roasted cauliflower. Sear and simmer the same way; reduce simmer time for cauliflower.
- Lighter sauce: Use half-and-half or coconut milk instead of heavy cream for a dairy alternative, though texture will differ.
- Smoky twist: Add ¼ teaspoon smoked paprika to the sauce for depth without extra heat.
- More heat: Increase cayenne gradually or stir in a teaspoon of red chili flakes for a spicier dish.
- Herb garnish: Swap parsley for chopped cilantro for a more traditional finish.
Common questions
How long should I marinate the chicken?
Short marination of 15 to 30 minutes is enough because the chicken pieces are small and the yogurt tenderizes quickly. You can marinate up to 2 hours in the refrigerator for a little extra flavor. Avoid marinating much longer in yogurt-based mixes as texture can become mushy.
Can I use chicken breast instead of thighs?
Yes. Use boneless skinless breast cut into similar-sized pieces. Sear briefly and reduce the simmer time so the breast does not dry out. Check for an internal temperature of 165°F (74°C).
Can I make this dairy-free?
You can replace heavy cream with full-fat coconut milk for a dairy-free version. The flavor will shift slightly toward coconut, so taste and adjust spices. Omit the butter or use a dairy-free spread.
How do I know when the chicken is cooked through?
Use an instant-read thermometer. Chicken should reach 165°F (74°C) in the thickest piece. If you don’t have a thermometer, cut a piece open: juices should run clear and meat should be opaque.
Can I freeze the butter chicken with rice?
Yes, freeze the butter chicken sauce and chicken in a sealed container for up to 3 months. Freeze rice separately in portioned bags. Reheat both thoroughly before serving.
If you’d like, I can format this into a printable recipe card or provide a shopping list grouped by supermarket sections. Which would help you most?
Creamy Tomato Butter Chicken
Ingredients
Method
- In a bowl, toss chicken with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix until evenly coated. Let sit for 15 to 30 minutes at room temperature or up to 2 hours in the refrigerator.
- Heat 2 tablespoons vegetable oil in a large skillet over medium-high. Add chicken in a single layer and brown for 3 to 4 minutes per side until golden. Work in batches if needed. Transfer seared pieces to a plate.
- In the same skillet, add 1 tablespoon butter and the remaining oil if the pan looks dry. Add diced onion and sauté for 5 to 6 minutes until soft and translucent. Stir in minced garlic and cook for 30 seconds until fragrant.
- Pour in the tomato sauce. Stir in sugar, salt, black pepper, and additional curry powder. Bring to a gentle simmer.
- Return the seared chicken to the skillet and stir to coat with sauce. Reduce heat to low and simmer for 10 to 12 minutes, or until chicken is cooked through and reaches 165°F (74°C) with a meat thermometer.
- Stir in heavy cream and remaining butter until the sauce is smooth and glossy. Add cayenne pepper if desired, then sprinkle garam masala over the top and stir gently.
- Taste and adjust seasoning. Garnish with chopped parsley if using and serve immediately with warm naan and steamed rice.
