I grew up with a pot of creamy tomato chicken on the stove any time we wanted comfort food that felt special without a lot of fuss. This butter chicken is that kind of recipe: tender, marinated chicken seared for flavor, finished in a silky tomato and cream sauce that clings to every bite. It works for busy weeknights, casual dinner guests, or anytime you want a saucy, spoonable main to pair with warm naan and fluffy rice. If you enjoy rich, buttery chicken recipes, you might also like this simple garlic butter baked chicken breast that’s great for a different weeknight approach.
Why you’ll love this dish
Butter chicken blends approachable technique with big, crowd-pleasing flavor. The marinade tenderizes and seasons the chicken quickly. Searing develops a caramelized crust that gives the sauce depth. The tomato, sugar, and cream balance each other so the sauce tastes rich without being cloying.
- Quick enough for a weeknight but impressive enough for guests.
- Budget-friendly because thighs stay juicy and cost less than breasts.
- Mild and adaptable, so kids and spice-seekers can both enjoy it.
"The sauce is velvety and somehow both bright and indulgent. Perfect for scooping up with naan and a crowd-pleasing weeknight winner."
The cooking process explained
Overview: Marinate the chicken briefly to add flavor and tenderness. Sear the pieces in a hot skillet for color. Sauté onion and garlic to build the base. Add tomato sauce and seasonings and simmer with the chicken so it finishes cooking in the sauce. Stir in cream and butter at the end for a glossy, silky finish and finish with garam masala for aroma.
This sequence keeps the chicken juicy and gives the sauce a layered, homemade taste without complicated steps.
Gather these items
- 1 ½ pounds skinless boneless chicken thighs, cut into bite-sized chunks
- 1 teaspoon salt (for the marinade)
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- ½ teaspoon curry powder (for the marinade)
- 1 tablespoon Greek yogurt (marinade) — helps tenderize; sour cream works in a pinch
- 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
Ingredient notes: You can swap boneless chicken breasts if you prefer leaner meat; cook times will be slightly shorter. For a dairy-free version, use coconut cream and a vegan butter substitute, and reduce sugar slightly to balance flavor.
How to prepare it
- Marinate the chicken. In a bowl toss the chicken with 1 teaspoon salt, garlic powder, sweet paprika, ½ teaspoon curry powder, and the Greek yogurt. Coat evenly. Let rest 15 to 30 minutes at room temperature.
- Sear the chicken. Heat 2 tablespoons vegetable oil in a large skillet over medium-high. Add chicken in a single layer. Cook until browned, about 3 to 4 minutes per side. Work in batches if needed. Transfer seared chicken to a plate.
- Build the sauce base. Add 1 tablespoon butter to the same skillet and the remaining tablespoon of oil if the pan is dry. Lower heat to medium. Add the diced onion and sauté until soft and translucent, about 5 to 6 minutes. Add minced garlic and cook 30 seconds until fragrant.
- Add tomatoes and season. Pour in the tomato sauce. Stir in the sugar, 1 teaspoon salt, black pepper, and the remaining ½ teaspoon curry powder. Bring to a gentle simmer.
- Simmer the chicken. Return the seared chicken to the skillet and stir to coat. Reduce heat to low and simmer 10 to 12 minutes, until chicken reaches 165°F (74°C) and is tender.
- Finish the sauce. Stir in the heavy cream and the remaining 2 tablespoons butter. Add cayenne if you want heat. Simmer 2 to 3 minutes until the sauce becomes silky. Sprinkle garam masala over the top and stir. Taste and adjust salt or sugar.
- Serve. Garnish with chopped parsley if desired. Serve immediately with warm naan and steamed rice.
Directions to follow
Follow the sequence above and keep the heat controlled. Sear quickly over medium-high to develop color. Reduce to low when simmering so the cream does not separate. Use an instant-read thermometer to confirm the chicken reaches 165°F (74°C). If sauce thickens too much, stir in a splash of water or extra cream to loosen it.
What to serve it with
- Traditional: warm naan and steamed basmati rice for soaking up the sauce.
- Quick sides: a simple cucumber-yogurt salad or a crisp green salad to cut through the richness.
- For texture: toasted almonds or a sprinkle of chopped cilantro instead of parsley.
Plate by spooning rice onto the plate, topping with butter chicken, and finishing with a drizzle of sauce and a little herb garnish for color.
How to store & freeze
Refrigerator: Cool to room temperature then store in an airtight container within two hours of cooking. Keep refrigerated up to 3 to 4 days.
Freezer: Place cooled butter chicken in a freezer-safe container and freeze up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Gently reheat on the stovetop over low heat, stirring and adding a splash of cream or water if the sauce has thickened. Microwave in short bursts, stirring between intervals to heat evenly. Always reheat until steaming hot throughout.
Food safety: Always ensure chicken reaches 165°F (74°C) when reheated.
Pro chef tips
- Pat the chicken dry before marinating. That helps a better sear.
- Don’t overcrowd the pan. Sear in batches if the skillet is crowded so pieces brown instead of steam.
- Add butter at the end. That final butter melt gives a glossy texture and richer mouthfeel.
- If your tomato sauce is very acidic, a touch more sugar or a small knob of butter will balance it.
- For a smoother sauce, blend the tomato sauce and onion briefly with an immersion blender before adding the chicken back.
For another easy, flavorful weeknight chicken option try this garlic butter baked chicken breast which uses a different technique but similar comforting flavors.
Flavor swaps
- Make it spicier: increase cayenne or add ½ teaspoon red chili flakes.
- Dairy-free: use full-fat coconut milk or coconut cream instead of heavy cream and a plant-based butter substitute.
- Lower fat: use half-and-half plus a teaspoon of cornstarch to mimic creaminess.
- Vegetarian: swap chicken for firm cubed paneer or extra-firm tofu; sear until golden then simmer in the sauce.
- Herb change-up: finish with garam masala and a squeeze of lemon for brightness.
Your questions answered
How long should I marinate the chicken?
Short marination of 15 to 30 minutes is enough here because the yogurt and spices lightly tenderize and add flavor. You can marinate up to 2 hours in the refrigerator if you want a bit more depth.
Can I use chicken breasts instead of thighs?
Yes. Chicken breasts cook faster and can dry out if overcooked. Reduce searing time and simmer briefly; use an instant-read thermometer and remove at 165°F (74°C).
Is this very spicy?
No, the base recipe is mild. Add the optional cayenne to increase heat. Start with ¼ teaspoon if you are unsure and adjust to taste.
Can I make this ahead of time?
Yes. Prepare through the simmer step, cool, and refrigerate. Reheat gently and finish with butter and garam masala just before serving to refresh the sauce.
How can I thicken the sauce if it’s too thin?
Simmer uncovered on low to reduce and concentrate. Alternatively, whisk 1 teaspoon cornstarch with 1 tablespoon cold water and stir it in, simmering until thickened.
Butter Chicken
Ingredients
Method
- Marinate the chicken by tossing it with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Coat evenly and let rest for 15 to 30 minutes at room temperature.
- Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add chicken in a single layer and cook until browned, about 3 to 4 minutes per side. Work in batches if needed and transfer seared chicken to a plate.
- Add 1 tablespoon butter to the same skillet, and the remaining tablespoon of oil if needed. Lower heat to medium, add diced onion and sauté until soft and translucent, about 5 to 6 minutes. Add minced garlic and cook for 30 seconds until fragrant.
- Pour in the tomato sauce and stir in the sugar, salt, black pepper, and remaining curry powder. Bring to a gentle simmer.
- Return the seared chicken to the skillet and stir to coat. Reduce heat to low and simmer for 10 to 12 minutes until chicken reaches 165°F (74°C) and is tender.
- Stir in the heavy cream and remaining butter. Add cayenne if desired and simmer for 2 to 3 minutes until the sauce is silky. Sprinkle garam masala over the top and stir, then taste and adjust salt or sugar.
- Garnish with chopped parsley if desired, and serve immediately with naan and rice.
