This homemade butter chicken is the kind of dish that turns ordinary weeknights into special dinners. I first made it on a rainy Saturday when I wanted something comforting but a little elegant. The combination of tender, bite-sized chicken thighs marinated briefly in yogurt and warming spices, then simmered in a buttery, tomato-forward cream sauce, is what makes this version so reliable. The sauce is silky and balanced: tang from tomatoes, a mild sweetness, and the round warmth of garam masala and paprika. Every forkful is creamy, lightly spiced, and deeply satisfying.

I discovered the exact proportions for this recipe after testing several versions and asking my family for honest feedback. My partner loved the richness, my kids liked the mild sweetness, and I appreciated how forgiving the technique is. It’s a recipe that holds up well for leftovers, and the flavors actually deepen when reheated. For an everyday meal that still feels like a celebration, this butter chicken fits the bill.

Ingredients

• Chicken & Marinade: 1 1/2 pounds skinless boneless chicken thighs, cut into bite-sized chunks. Thighs stay juicier than breasts; look for fresh, plump pieces. If using frozen, thaw fully and pat dry before marinating.
• Salt & Spices: 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon sweet paprika, 1/2 teaspoon curry powder. Paprika gives color and gentle sweetness; garam masala is reserved for the sauce to preserve its aroma.
• Yogurt: 1 tablespoon Greek yogurt. A small amount helps the marinade cling and tenderize. Full-fat yogurt offers the best texture but low-fat works in a pinch.
• Sauce Base: 1 15-ounce can tomato sauce, 2 cups heavy cream. Choose a plain tomato sauce without added herbs. Heavy cream creates the signature silky mouthfeel.
• Fats & Aromatics: 3 tablespoons vegetable oil, 3 tablespoons butter (divided), 6 garlic cloves minced, 1 medium onion diced. Butter and oil together prevent burning and add depth; cook the onion until translucent for sweetness.
• Seasoning for Sauce: 1 teaspoon sugar, 1 teaspoon salt (adjust to taste), 1/2 teaspoon black pepper, 1 teaspoon garam masala, 1/2 teaspoon curry powder, 1/2 teaspoon cayenne pepper (optional). The sugar balances acidity; garam masala added at the end preserves aroma.
• To Serve: Warm naan bread or steamed rice. Fresh chopped parsley for garnish is optional but brightens the plate.

Instructions

Marinate the Chicken: In a bowl combine the chicken chunks, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon sweet paprika, 1/2 teaspoon curry powder, and 1 tablespoon Greek yogurt. Toss until well coated and let stand at room temperature for 15 to 20 minutes or refrigerate up to 2 hours. Marinating briefly improves tenderness and helps the spices adhere to the meat. Brown the Chicken: Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Working in batches, sear the chicken pieces until lightly browned on all sides but not fully cooked, about 3 minutes per side. Transfer to a plate; browning locks in juices and adds flavor without overcooking. Sauté Aromatics: Lower heat to medium and add remaining 2 tablespoons oil and 2 tablespoons butter. Add diced onion and cook until soft and translucent, about 6 to 8 minutes, stirring occasionally. Add minced garlic and cook 30 seconds more until fragrant. Properly cooked onions contribute natural sweetness to the sauce. Build the Sauce: Pour in the 15-ounce can of tomato sauce, 1 teaspoon sugar, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir and simmer gently for 5 minutes to reduce slightly and concentrate flavor. This step mellows tomato acidity and integrates seasonings. Finish with Cream and Spices: Stir in the browned chicken, 2 cups heavy cream, 1/2 teaspoon cayenne (if using), 1 teaspoon garam masala, and 1/2 teaspoon curry powder. Reduce heat to low and simmer uncovered for 10 to 12 minutes until the chicken is cooked through and the sauce thickens. Taste and adjust salt or cayenne. Final Touches and Serve: Stir in the remaining 1 tablespoon butter for sheen and richness. Sprinkle with 1/4 cup chopped parsley if desired. Serve hot with warm naan or steamed rice, spooning plenty of sauce over the grains.

Storage Tips

Store leftovers in airtight containers once cooled to room temperature. In the refrigerator, use within 4 days for best flavor and safety. For freezing, portion into meal-sized containers, leaving 1/2 inch headspace, and freeze up to 3 months. Reheat gently on low in a saucepan to prevent the cream from breaking, stirring occasionally and adding a splash of water or cream if the sauce tightens.

Ingredient Substitutions

To make a lighter version, replace heavy cream with an equal amount of evaporated milk or half heavy cream and half low-fat milk, though the sauce will be less rich. For dairy-free, use full-fat coconut milk and vegan butter; expect a faint coconut note. Swap chicken thighs for boneless chicken breast if preferred, but reduce simmer time to avoid drying. Use Greek yogurt alternatives for the marinade, such as dairy-free yogurt, for similar tenderizing effects.

Serving Suggestions

Serve with warm naan brushed with butter and sprinkled with chopped cilantro for freshness. Steamed basmati rice is traditional; try a lemon-scented pilaf to cut through the richness. For a lighter plate, pair with a crisp cucumber and tomato salad dressed with lemon and cumin. Garnish each serving with a drizzle of cream or a few torn cilantro leaves for visual contrast.

Cultural Background

Butter chicken, or murgh makhani, originated in Delhi in the mid-20th century as a way to reuse leftover tandoori chicken by simmering it in a buttery tomato and cream sauce. It bridges Mughlai richness with Punjabi flavor profiles and has become a beloved staple across India and around the world. Regional variations highlight different spice levels, cream ratios, and the use of fenugreek or kasuri methi for a signature aroma.

Seasonal Adaptations

In colder months, double the spice and serve with roasted root vegetables for a hearty meal. During summer, lighten the sauce and finish with a squeeze of lemon and extra chopped herbs to bring brightness. For holiday gatherings, make it ahead and reheat slowly while adding freshly browned butter and chopped chilies at the end for a celebratory finish.

Meal Prep Tips

Cook a double batch and freeze individual portions for quick lunches. Pack rice separately to prevent sogginess. When reheating frozen portions, thaw overnight and rewarm on low with a splash of water to restore saucy consistency. Assemble naan and a simple salad on the side to create a ready-to-eat meal in under 15 minutes from the fridge.

Made with care and easily adaptable, this butter chicken invites experimentation while reliably delivering comfort. Share it with friends, serve it at a family dinner, or pack it for a week of delicious lunches. I hope it becomes one of your go-to dishes as it has for mine.