This homemade butter chicken has been a weekend staple in my kitchen for years. I discovered this version on a blustery Sunday afternoon while trying to recreate the restaurant-style sauce my family loved, but with fewer steps and pantry-friendly ingredients. The balance between the gently spiced marinade and the luscious, buttery tomato-cream sauce makes every bite comforting without being heavy. Bite-sized pieces of thigh meat stay juicy beneath a smooth, fragrant sauce that clings to steamed rice and warm naan alike.

I first served this dish at a small dinner with close friends; everyone commented on how the sauce tasted like it had simmered for hours even though it comes together quickly. The dish is both approachable for weeknights and impressive enough for guests. Texturally, the chicken remains tender while the sauce is rich and velvety — bright tomato notes, a hint of sweetness, and warm aromatics finish with a whisper of garam masala and optional cayenne for heat. Once you try this, it becomes one of those meals you make again and again.

Ingredients

• Chicken (1 1/2 pounds boneless, skinless thighs): Thighs give a juicy, slightly fatty texture that stands up to long simmering. Look for fresh, evenly sized pieces and cut into bite-sized chunks for even cooking.
• Greek yogurt (1 tablespoon): Helps tenderize and lightly coat the chicken. Use plain full-fat Greek yogurt for best mouthfeel; nonfat versions can make the marinade less silky.
• Spices for the marinade and sauce: Garlic powder, sweet paprika, curry powder, garam masala and optional cayenne. Freshly ground spices yield brighter results — use quality garam masala from a reputable brand or homemade blend.
• Tomato sauce (15-ounce can): Puréed tomatoes create the base of the sauce. San Marzano-style or a good-quality plain tomato sauce gives the best balance without extra herbs or salt.
• Heavy cream (2 cups) and butter (3 tablespoons): These provide the signature rich, velvety texture. Full-fat dairy creates the proper body; use heavy cream rather than half-and-half for stability and mouthfeel.
• Vegetable oil (3 tablespoons): Used for sautéing; neutral oils like canola or grapeseed are great for high-heat searing without affecting flavor.
• Aromatic base: Fresh garlic (6 cloves) and one medium onion — minced and diced respectively — build the sauce’s savory backbone. Cook until soft and lightly caramelized for maximum depth.
• Finishing touches: Sugar, salt, black pepper and fresh parsley for garnish. A small amount of sugar balances the tomato acidity; always taste and adjust salt at the end.

Instructions

Marinate the chicken: Combine 1 1/2 pounds of bite-sized chicken thigh pieces with 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon sweet paprika, 1/2 teaspoon curry powder and 1 tablespoon Greek yogurt. Toss until evenly coated. Cover and refrigerate for at least 15 minutes — this short rest allows the yogurt and spices to begin tenderizing and infusing the chicken without turning acidic. Prepare the aromatic base: Heat 3 tablespoons vegetable oil and 1 tablespoon butter in a large skillet over medium heat. Add 6 minced garlic cloves and 1 diced medium onion. Sauté until the onion is very soft and just starting to brown, about 7–9 minutes. Caramelizing the onion lightly brings natural sweetness and depth that balances the tomatoes. Build the sauce: Pour in a 15-ounce can of tomato sauce and stir. Add 1 teaspoon sugar, 1 teaspoon salt (adjust later), and 1/2 teaspoon black pepper. Reduce heat to low and slowly whisk in 2 cups heavy cream. Stir in 1/2 teaspoon cayenne (optional), 1 teaspoon garam masala and 1/2 teaspoon curry powder. Let the mixture come to a gentle simmer and cook for 4–6 minutes so flavors meld and the sauce thickens slightly. Cook the chicken: In a separate pan over medium-high heat, sear the marinated chicken in a single layer until browned and cooked through, about 4–6 minutes per batch depending on piece size. Avoid overcrowding the pan to ensure a good Maillard crust; the browning adds savory complexity to the finished dish. Combine and finish: Transfer the cooked chicken into the sauce. Stir in the remaining 2 tablespoons of butter until melted. Simmer together for 3–5 minutes so the chicken absorbs the sauce flavors. Taste and adjust salt, sugar, or cayenne. Garnish with 1/4 cup freshly chopped parsley if desired and serve with warm naan or steamed rice.

Storage Tips

Store leftovers in airtight containers in the refrigerator for up to 3 days. For freezing, allow the dish to cool completely, then portion into freezer-safe containers leaving some headspace for expansion. Label with the date and freeze for up to 3 months. To reheat, thaw overnight in the refrigerator if frozen, then warm gently over low heat on the stove, stirring occasionally to prevent the cream from separating. If the sauce looks slightly thin after reheating, simmer for a few minutes to reduce and thicken, or whisk in a small pat of butter for gloss.

Ingredient Substitutions

If you need dairy-free options, substitute full-fat coconut milk for heavy cream and use a dairy-free butter alternative; the flavor will shift toward coconut but remain rich and silky. For a lighter finish, replace 1/2 to 1 cup of heavy cream with plain Greek yogurt whisked smoothly and added off-heat (to prevent curdling). Swap chicken thighs with boneless skinless breasts for a leaner profile, but reduce cooking time to avoid dryness. Ground spices can replace whole blends in a pinch, though fresh garam masala provides the most aromatic depth.

Serving Suggestions

Serve with warm naan brushed with butter, or steamed basmati rice to soak up every bit of sauce. For a brighter plate, add a simple cucumber and tomato salad dressed with lemon and cilantro. Accompany with roasted cauliflower or sautéed spinach for a vegetable element. Garnish with fresh parsley or cilantro and a drizzle of cream for a restaurant-style finish. Individual lemon wedges on the side allow guests to brighten their portions as desired.

Cultural Background

Butter chicken (Murgh Makhani) originates from northern India and is renowned for its creamy tomato-based sauce and mildly spiced, tender poultry. The dish emerged post-World War II in Delhi, where chefs developed methods to repurpose leftover tandoori chicken in buttery, tomato-rich gravy. Over time it has evolved into many regional and international interpretations, balancing savory, sweet and tangy notes. This home-style version leans on convenience while honoring the hallmark creaminess and warm spice profile of the classic.

Seasonal Adaptations

In winter, enrich the dish by adding roasted winter squash or sweet potato cubes to the sauce, which meld well with the tomatoes and cream. For spring and summer, fold in bright peas or blanched green beans just before serving for freshness and color. Around holidays, increase the garam masala slightly and add a few toasted cashews blended into the sauce for a nutty depth. Adjust heat and sweetness to suit seasonal produce and the mood of the meal.

Meal Prep Tips

Double the sauce and freeze half in flat, stackable containers for quick dinners later in the month. Cook and portion rice separately, then reheat together when ready to eat. Marinate the chicken the night before to save active time on the day you plan to cook; the longer rest intensifies flavor. Use clear, labeled containers and portion into single-servings for grab-and-go lunches that reheat well in a microwave or on the stove.

Whether you’re cooking for a busy weeknight or welcoming guests, this butter chicken reliably delivers comfort and depth with minimal fuss. Make it your own by adjusting heat and creaminess, and enjoy the smiles it brings when you set the pot on the table.