Say hello to your new favorite comfort food—Butter Chicken! This creamy, spiced dish is a rich, velvety masterpiece that’s surprisingly easy to make at home!!
Whether you’re cozying up for a family dinner or impressing friends, it’s the perfect recipe to serve with warm naan and fluffy rice!
If you love comforting dishes like this one, you are also going to love my Creamy Tomato Garlic Pasta Recipe, Creamy Pesto Pasta & my Creamy Sausage Pasta!!
Ingredients
- Skinless Boneless Chicken Thighs
- Greek Yogurt
- Butter
- Garlic Cloves
- Onion
- Tomato Sauce
- Sugar
- Heavy Cream
- Freshly Chopped Parsley
- Seasonings: Garlic Powder, Sweet Paprika, Curry Powder, Cayenne Pepper & Garam Masala
- Serve with: Naan Bread & Steamed Rice
See recipe card for quantities.
Instructions
Marinate the chicken!
Sauté the veggies & add in the tomato sauce & sugar!
Add back in the cooked chicken & heavy cream!
Serve & Enjoy!!
- Marinate the Chicken
In a medium bowl, combine chicken, salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix well, ensuring the chicken is evenly coated. Let it marinate for at least 15 minutes while preparing the other ingredients. - Cook the Chicken
Heat 3 tablespoons of oil in a large skillet over medium-high heat. Add the marinated chicken and cook for about 8-10 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside, leaving the oil in the pan. - Prepare the Sauce Base
Reduce the heat to medium and add 1 tablespoon of butter to the skillet. Deglaze the pan by scraping any browned bits, adding a splash of water if needed. Add the minced garlic and diced onion, along with a pinch of salt. Sauté until the onion is translucent and fragrant. - Build the Sauce
Stir in the tomato sauce and sugar. Let it simmer for 2-3 minutes before adding the chicken back into the skillet. Mix well, then pour in the heavy cream. Stir until the sauce turns a beautiful orange hue. - Season and Simmer
Add cayenne pepper (if using), garam masala, curry powder, and black pepper. Let the sauce simmer on low heat for 10 minutes, allowing the flavors to meld. Add the rest of the spices. - Finish with Butter
Stir in the remaining 2 tablespoons of cold butter and let it melt into the sauce for a silky finish. Sprinkle with chopped parsley if desired. - Serve and Enjoy
Serve hot with naan bread and steamed rice. Enjoy the creamy, flavorful goodness!
Scroll all the way down for the full recipe card!
Substitutions
- Skinless Boneless Chicken Thighs: Use skinless boneless chicken breasts, turkey, or tofu for a vegetarian option.
- Greek Yogurt: Substitute with regular plain yogurt, coconut yogurt (for dairy-free), or sour cream.
- Butter: Use ghee for a traditional flavor, olive oil, or a plant-based butter alternative.
- Garlic Cloves: Replace with ½ teaspoon garlic powder per clove or jarred minced garlic.
- Onion: Swap with shallots, leeks, or onion powder (1 teaspoon for a medium onion).
- Tomato Sauce: Use pureed canned tomatoes, fresh tomato puree, or tomato paste mixed with water.
- Sugar: Replace with honey, maple syrup, or a pinch of stevia.
- Heavy Cream: Substitute with coconut cream, half-and-half, or cashew cream for a dairy-free option.
Equipment
- Knife &Â Cutting Board
- Large Skillet
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or cream if the sauce thickens. For longer storage, freeze for up to 2 months and thaw in the fridge overnight before reheating.
Top tips
- Marinate for Maximum Flavor: Let the chicken marinate longer (up to 4 hours) for deeper, more robust flavors.
- Layer Your Spices: Toast the spices lightly in oil for a minute before adding liquids to enhance their aroma and depth.
- Finish with Butter: Stir in cold butter at the end for a silky, restaurant-quality sauce.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs are juicier and add extra flavor to the dish. Just adjust the cooking time slightly, as thighs may take a bit longer to cook through.
What can I substitute for heavy cream?
You can use coconut cream or full-fat yogurt for a lighter, dairy-free option. Just note that the flavor will be slightly different but still delicious!
Is butter chicken supposed to be spicy?
Traditionally, it’s mild with a hint of warmth from the spices. You can adjust the heat by adding more cayenne pepper or leaving it out entirely for a milder version.
Keep scrolling all the way down for the recipe card!!
Ingredients
For the Chicken & Marinade
For the Butter Chicken Sauce
To Serve
Method
Marinate the Chicken
- In a medium bowl, combine chicken, salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix well, ensuring the chicken is evenly coated. Let it marinate for at least 15 minutes while preparing the other ingredients.
Cook the Chicken
- Heat 3 tablespoons of oil in a large skillet over medium-high heat. Add the marinated chicken and cook for about 8-10 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside, leaving the oil in the pan.
Prepare the Sauce Base
- Reduce the heat to medium and add 1 tablespoon of butter to the skillet. Deglaze the pan by scraping any browned bits, adding a splash of water if needed. Add the minced garlic and diced onion, along with a pinch of salt. Sauté until the onion is translucent and fragrant.
Build the Sauce
- Stir in the tomato sauce and sugar. Let it simmer for 2-3 minutes before adding the chicken back into the skillet. Mix well, then pour in the heavy cream. Stir until the sauce turns a beautiful orange hue.
Season and Simmer
- Add cayenne pepper (if using), garam masala, curry powder, and black pepper. Let the sauce simmer on low heat for 10 minutes, allowing the flavors to meld. Add in the rest of the spices & salt to taste!
Finish with Butter
- Stir in the remaining 2 tablespoons of cold butter and let it melt into the sauce for a silky finish. Sprinkle with chopped parsley if desired.
Serve and Enjoy
- Serve hot with naan bread and steamed rice. Enjoy the creamy, flavorful goodness! (Watch full recipe video below)
Notes
Note: If the sauce becomes too runny mix together 1 tablespoon of cornstarch with â…“ cup of water & add this to the sauce, let it simmer for about 5 minutes & it will thicken right up!
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove