This butter chicken has been a weeknight star in my kitchen for years. I first put this combination together on a cold evening when I had a craving for something warm, saucy, and just a little indulgent. Using skinless, boneless chicken thighs keeps the meat moist even when simmered, and finishing the sauce with heavy cream and butter gives a glossy, velvety texture that my family always asks about. The balance of sweet paprika, warm garam masala, and a touch of cayenne creates the familiar profile without needing dozens of spices.

I discovered small adjustments that made a big difference. A tablespoon of full-fat Greek yogurt in the marinade tenderizes the meat and helps the spices stick. Browning the chicken briefly before finishing it in the sauce adds depth through the Maillard reaction, and using a mix of oil and butter prevents the butter from burning while retaining that classic richness. This version is straightforward, pantry-friendly, and flexible enough for busy nights or dinner guests when paired with warm naan and steamed basmati rice.

Ingredients

• Chicken thighs, 1 1/2 pounds: Choose skinless boneless thighs for even cooking and maximum juiciness. Thighs tolerate high heat and resist drying so they are ideal for this preparation. If buying packaged, look for ones with minimal added solution.
• Greek yogurt, 1 tablespoon: Plain full-fat Greek yogurt tenderizes the meat and helps spices adhere. Use a well-known brand for consistent texture such as Fage or Chobani.
• Spices: 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon sweet paprika, 1/2 teaspoon curry powder, 1 teaspoon garam masala and 1/2 teaspoon black pepper. Choose a freshly toasted garam masala or a reputable brand to preserve aromatic oils.
• Butter and oil, 3 tablespoons each: Use three tablespoons neutral oil such as canola or vegetable plus three tablespoons unsalted butter to finish the sauce. The oil prevents the butter from burning during sautéing.
• Onion and garlic: One medium onion diced and six garlic cloves minced add savory backbone and sweetness when lightly caramelized.
• Tomato sauce, one 15 ounce can: A plain, good quality tomato sauce keeps the texture smooth and the flavor clean. Brands with no added sugar or herbs work best for this application.
• Heavy cream, 2 cups: Heavy cream creates the silkiest mouthfeel. For a lighter option use half and half but expect reduced silkiness.
• Finishing herbs, 1/4 cup chopped parsley or cilantro: Fresh herbs brighten the dish at the end and add a contrasting pop of color.
• To serve: Warm naan and steamed basmati rice to soak up the sauce. Both provide different textures that complement the richness.

Instructions

Marinate the chicken Place 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 Greek yogurt. Mix until coated and let rest for 15 to 20 minutes at room temperature or up to 2 hours refrigerated to allow gentle tenderizing. Sear the chicken Heat 1 tablespoon oil in a large skillet over medium high. Add the marinated pieces in a single layer and sear 2 to 3 minutes per side until golden brown but not fully cooked. Remove and set aside. Browning adds savory depth through the Maillard reaction so avoid overcrowding the pan. Build the sauce In the same pan add the remaining 2 tablespoons oil and 2 tablespoons butter and reduce heat to medium. Add the diced onion and sauté until soft and beginning to caramelize about 6 to 8 minutes. Add minced garlic and cook 30 to 60 seconds until fragrant. Stir in the 15 ounce can of tomato sauce, 1 teaspoon sugar, 1 teaspoon salt and 1/2 teaspoon black pepper and simmer to concentrate flavors for 6 to 8 minutes. Simmer with cream and spices Lower the heat and stir in 2 cups heavy cream, 1/2 teaspoon cayenne if using, 1 teaspoon garam masala and 1/2 teaspoon curry powder. Return the seared chicken and any juices to the pan and simmer gently for 8 to 10 minutes until cooked through and the sauce thickens to coat the back of a spoon. Finish with the remaining 1 tablespoon butter for shine. Finish and serve Taste and adjust seasoning adding a pinch more salt or a squeeze of lemon for brightness. Scatter 1/4 cup freshly chopped parsley or cilantro and serve immediately with warm naan and steamed basmati rice.

Storage Tips

Cool the sauce to room temperature within two hours then transfer to an airtight container. Refrigerate for up to four days. For freezing portion into meal sized containers and label with date. Thaw in the refrigerator overnight and reheat slowly over low heat stirring frequently. If the sauce looks separated when reheating add a tablespoon of cream or a small pat of butter and whisk gently to bring it back together. Avoid boiling after adding cream to preserve a silky texture.

Ingredient Substitutions

If you need a lighter option replace half of the heavy cream with plain whole milk or use half and half but expect a thinner consistency. For a dairy free version use canned full fat coconut milk and omit butter though the flavor will be noticeably coconut forward. Swap chicken thighs for boneless skinless chicken breast cut into chunks if preferred but reduce simmering time and check for dryness. If you do not have tomato sauce, blend one can of diced tomatoes until smooth and simmer longer to remove excess liquid and concentrate flavor.

Serving Suggestions

Serve with warm store bought or homemade naan to mop the sauce and a side of steamed basmati rice for a neutral base. For contrast add a crisp cucumber salad dressed with lemon and a pinch of salt. Sliced pickled onions also cut through the richness. For a complete meal include a simple green vegetable such as roasted cauliflower or sautéed spinach with garlic. Garnish with chopped cilantro or parsley and a drizzle of cream for a restaurant style finish.

Cultural Background

Butter chicken originally developed in Delhi as a way to use leftover tandoori chicken in a creamy tomato sauce. It evolved into a globally recognized comfort dish and inspired many regional variations. Classic recipes often use simmered tomatoes, cream and butter and finish with garam masala and fenugreek for a distinct aroma. This home friendly approach respects that lineage while simplifying the process to suit a standard stovetop and readily available ingredients.

Seasonal Adaptations

In winter serve with warm spiced rice pilaf and roasted root vegetables for hearty comfort. In summer lighten the meal with a lemony salad and use less cream. For holidays consider doubling the batch and keeping a warm bain marie so guests can serve themselves. Fresh summer tomatoes can be blanched and pureed instead of canned tomato sauce when they are at peak ripeness though you will need extra reduction time to achieve the same consistency.

Meal Prep Tips

Prepare the sauce base through the step where cream is added and store it in the refrigerator. On the day you plan to eat, sear fresh or pre marinated chicken and finish in the warmed sauce for 8 to 10 minutes to maintain juiciness. Portion into microwave safe containers with rice for lunches. Use airtight containers to keep portions separate and reheat gently to retain creaminess.

Making this version of butter chicken always brings people to the table. It is forgiving, adaptable, and reliably comforting. Take a few minutes to sear the chicken and let the sauce reduce properly and you will be rewarded with depth of flavor that tastes far more complicated than the steps involved. Enjoy sharing it with friends and family and feel free to make small tweaks that reflect your taste.