This butter chicken has been my weeknight and weekend comfort go-to for years. I first landed on this particular balance of spices and creaminess during a cold February when I wanted something that felt indulgent but was simple enough to pull together on a busy evening. Using boneless, skinless chicken thighs keeps the dish forgiving: they stay juicy under high heat and the tender bite is perfect when coated in a silky tomato-cream sauce. Every time I make it, the kitchen fills with a scent of garlic, paprika, and the subtle perfume of garam masala—enough to draw everyone into the kitchen before the plates are even set.

I discovered a couple of small technique tweaks—marinating briefly with a spoonful of full-fat Greek yogurt for extra tenderness, and finishing the sauce with a knob of butter for shine—that transformed my version from good to favorite. The sauce is rich but balanced: canned tomato sauce provides a consistent base, and two cups of heavy cream give that classic, luxurious mouthfeel. I usually serve it with warm naan and fluffy basmati rice so everyone can scoop and soak up each last drop.

Ingredients

• Chicken thighs (1 1/2 pounds): Use boneless, skinless thighs for even cooking and the juiciest results. Thighs tolerate searing at higher heat and won’t dry out the way breasts can. If possible, pick fresh or fully thawed thighs and cut into 1- to 1 1/2-inch pieces for uniform cooking.
• Greek yogurt (1 tablespoon): A small amount in the marinade tenderizes and helps spices cling. Full-fat plain Greek yogurt gives a creamy mouthfeel—Fage or Chobani are reliable brands if you want a specific suggestion.
• Spices: 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon sweet paprika, 1/2 teaspoon curry powder, 1 teaspoon garam masala (add at the end). Sweet paprika gives color without heat; reserve garam masala for finishing to preserve its volatile aromatics.
• Butter and neutral oil (3 tbsp oil + 3 tbsp butter total): A combo prevents the butter from burning while delivering glossy richness. Use unsalted butter so you can control the salt at the end.
• Onion and garlic: One medium onion (diced) and six garlic cloves (minced). Cook the onion until translucent and starting to caramelize—this adds sweetness and complexity to the sauce.
• Tomato sauce (1 15-ounce can): Choose a plain, good-quality tomato sauce with minimal added herbs for clean acidity—brands like Muir Glen or Rao’s work well if you want a recommendation.
• Heavy cream (2 cups): This is the source of the dish’s signature silkiness. Substitute half-and-half for a lighter body, but expect a less luxurious mouthfeel.
• Finishing herbs (1/4 cup): Fresh parsley or cilantro chopped finely to brighten and contrast the rich sauce just before serving.
• To serve: Warm naan and steamed basmati rice are ideal—they soak up the sauce and provide contrasting textures.

Instructions

Marinate the chicken: Place the bite-sized chicken pieces in a bowl and toss with 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon sweet paprika, 1/2 teaspoon curry powder, and 1 tablespoon full-fat Greek yogurt. Mix thoroughly so each piece is evenly coated. Let rest for at least 15–20 minutes at room temperature or up to 2 hours refrigerated. The salt and yogurt help the meat hold moisture and develop tenderness. Sear in batches: Heat 1 tablespoon neutral oil (vegetable or canola) in a large skillet over medium-high heat until shimmering. Add chicken in a single layer—don’t overcrowd the pan. Sear 2–3 minutes per side until golden brown but not fully cooked; remove to a plate and repeat as needed. Browning builds flavor via the Maillard reaction, which is essential for a deep-tasting sauce. Build the base: In the same pan, add the remaining 2 tablespoons oil and 2 tablespoons butter, reduce heat to medium, and add the diced onion. Sauté until soft and beginning to caramelize, about 6–8 minutes, stirring occasionally to avoid burning. Add the minced garlic and cook 30–60 seconds until fragrant. Add tomato and reduce: Pour in the 15-ounce can of tomato sauce, then stir in 1 teaspoon sugar, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a gentle simmer and reduce for 6–8 minutes to concentrate the flavors and remove any raw tomato edge. Taste and adjust seasoning before adding cream. Finish with cream and spices: Lower the heat, stir in 2 cups heavy cream, 1/2 teaspoon cayenne (optional for heat), 1 teaspoon garam masala, and 1/2 teaspoon curry powder. Return the seared chicken and any collected juices to the pan. Simmer gently 8–10 minutes until chicken is cooked through and the sauce thickens to coat the back of a spoon. Stir in the remaining 1 tablespoon butter for shine and velvety texture. Adjust and serve: Taste and adjust with an extra pinch of salt or a squeeze of lemon juice if the sauce needs brightness. Scatter 1/4 cup chopped fresh parsley or cilantro over the top and serve immediately with warm naan and steamed basmati rice.

Storage Tips

Store cooled butter chicken in airtight glass containers for best results. In the refrigerator it will keep for up to 3 days; for longer storage freeze in meal-sized portions for up to 3 months. When reheating from chilled, warm gently over low heat to prevent the cream from splitting—stir frequently and add a tablespoon of water or broth if the sauce tightens too much. When reheating from frozen, thaw in the refrigerator overnight, then reheat slowly on the stovetop. Avoid microwave reheating at high power; short bursts with stirring preserve texture.

Ingredient Substitutions

If heavy cream feels too rich, substitute an equal amount of half-and-half for a lighter finish—expect a slightly thinner mouthfeel. For dairy-free adaptations, use canned coconut milk (full-fat) to maintain creaminess; omit butter and finish with a tablespoon of coconut oil for sheen. Swap Greek yogurt with a spoonful of room-temperature mayonnaise if you don’t have yogurt, or skip it and add an extra minute of marination time. Use boneless chicken breast if preferred, but reduce searing time and avoid overcooking to maintain tenderness.

Serving Suggestions

Serve with steamed basmati rice or warm naan to soak up the sauce. For a textured contrast, add a simple cucumber-yogurt salad or quick pickled red onions on the side. A squeeze of lemon at the table brightens each bite; finish plates with fresh cilantro or parsley and a drizzle of cream for visual appeal. This recipe also pairs nicely with roasted cauliflower or a leafy green salad for a complete meal.

Cultural Background

Butter chicken, or murgh makhani, originated in North India and became popular for its rich, tomato-cream sauce and tender poultry. Traditionally developed in Punjabi kitchens, the dish reflects a Mughlai influence—emphasizing cream, butter, and aromatic spices. Many modern home versions streamline the original techniques while preserving the hallmark creamy texture and balanced spice profile; this rendition adapts those principles for simple home cooking without losing authenticity.

Seasonal Adaptations

In summer, lighten the dish by using half-and-half or coconut milk and serve with a chilled cucumber raita for refreshing contrast. In winter, deepen the flavors by adding a tablespoon of tomato paste during the sauce-building step and a pinch of smoked paprika for warmth. For holiday gatherings, double the batch and finish with a scattering of toasted nuts (slivered almonds) for a celebratory crunch.

Meal Prep Tips

For meal prep, portion into four airtight containers with rice on the side. Keep garnishes (herbs, lemon wedges) separate to preserve freshness. If freezing, label with the date and reheat gently in a covered pan—if the sauce appears separated, whisk in a tablespoon of cream or water off heat to bring it back together. This recipe reheats well and the flavors often taste richer the next day.

Final thought: this butter chicken strikes a balance between indulgence and ease—careful searing, a smooth tomato-cream base, and a bright finish make it a reliably satisfying dish to share with family and friends. Make it your own by adjusting spice and richness to taste, and enjoy the warmth it brings to the table.