This butter chicken has been a weeknight hero in my kitchen ever since I first adapted a complex restaurant-style version into something fast, approachable, and deeply satisfying. I discovered this streamlined method on an evening when I had a craving for the warm, buttery sauce of my favorite takeout but only a short window before guests arrived. The flavors — tangy tomato, aromatic garam masala, a gentle kiss of cayenne — came together so quickly and cleanly that the dish instantly earned a permanent spot on the rotation.

What makes this version special is the balance between speed and depth: a short marinade for the chicken gives it a tender bite and flavor boost, while a simple two-stage sauce build (onion-garlic sauté, then tomato and cream) yields that glossy, orange-hued finish we all love. The texture is creamy without feeling heavy, and the butter at the end lends a silky sheen that makes every spoonful feel indulgent. Family members invariably ask for extra naan, and when I put this out at a casual dinner party, people reach for seconds without hesitation.

Ingredients

• Chicken & Marinade: 1 1/2 pounds skinless boneless chicken thighs, cut into bite-sized chunks—thighs stay juicier and tolerate high heat better than breasts. If using breasts, choose slightly thicker pieces and watch the cooking time.
• Salt & Spices: 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon sweet paprika, and 1/2 teaspoon curry powder—these build a warm, savory scaffold for the sauce. Use a good-quality paprika (such as La Chinata or McCormick) for a fuller flavor.
• Greek Yogurt: 1 tablespoon plain Greek yogurt in the marinade adds a touch of acidity and helps tenderize the meat without making it mushy.
• Sauce Base: 3 tablespoons vegetable oil and 3 tablespoons butter (divided)—use unsalted butter so you can control seasoning. The oil prevents the butter from burning at higher heat.
• Aromatics: 6 cloves garlic, minced, and 1 medium onion, diced—cook until translucent; they form the fragrant backbone of the sauce.
• Tomato & Sweetener: 1 (15-ounce) can tomato sauce and 1 teaspoon sugar to balance acidity and bring out natural tomato sweetness.
• Seasonings & Finish: 2 cups heavy cream, 1 teaspoon garam masala, 1/2 teaspoon curry powder, 1/2 teaspoon black pepper, and optional 1/2 teaspoon cayenne for heat. Finish with 2 tablespoons cold butter for a glossy mouthfeel and 1/4 cup fresh parsley, chopped, as a bright garnish.
• To Serve: Warm naan and steamed rice—use basmati for an aromatic pairing.

Instructions

Marinate the Chicken: In a medium bowl, toss 1 1/2 pounds bite-sized chicken thighs with 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon sweet paprika, 1/2 teaspoon curry powder, and 1 tablespoon Greek yogurt. Ensure each piece is lightly coated. Let it rest for at least 15 minutes at room temperature while you prepare the other ingredients—this short rest seasons the meat and helps the exterior brown more evenly. Cook the Chicken: Warm a large skillet over medium-high and add 3 tablespoons vegetable oil. Scatter the marinated chicken in a single layer (work in batches if needed) and cook for about 8–10 minutes, turning occasionally, until golden and cooked through. You want a nice caramelized crust—don’t overcrowd the pan. Remove the chicken and set aside, keeping the fond (browned bits) in the skillet. Prepare the Sauce Base: Reduce heat to medium and add 1 tablespoon butter to the pan. Use it to deglaze by scraping the bottom; add a splash of water if bits stick. Add the minced garlic and diced onion with a pinch of salt and sauté until the onion is soft and translucent, about 5–7 minutes. This mellowing of the onion and garlic builds sweetness and depth. Build the Sauce: Stir in the 15-ounce can tomato sauce and 1 teaspoon sugar. Simmer gently for 2–3 minutes to let the raw tomato edge round off. Return the chicken to the skillet and stir to coat. Pour in 2 cups heavy cream and gently combine until the sauce takes on a rich orange color. Season and Simmer: Add 1/2 teaspoon black pepper, optional 1/2 teaspoon cayenne (for heat), 1 teaspoon garam masala, and an additional 1/2 teaspoon curry powder. Reduce to low and let the mixture simmer for about 10 minutes, stirring occasionally, until the flavors meld and the sauce thickens slightly. Taste and adjust salt as needed. Finish with Butter & Serve: Remove from heat and stir in the remaining 2 tablespoons cold butter a piece at a time until fully incorporated—this yields a silky texture. Sprinkle with 1/4 cup chopped parsley if using. Serve hot with naan and steamed rice.

Storage Tips

Cool any leftovers to room temperature within two hours, then transfer to an airtight container and refrigerate for up to 4 days. For freezing, portion into meal-sized containers leaving a half-inch headspace for expansion; label with date and freeze up to 3 months. When reheating from frozen, thaw overnight in the fridge and reheat gently over low to medium-low heat, stirring frequently and adding a tablespoon of water or cream if the sauce separates or thickens too much. Avoid microwaving on high power, which can curdle the cream and dry the chicken.

Ingredient Substitutions

If you need dairy-free options, swap heavy cream for full-fat coconut milk for a tropical note and replace butter with vegan margarine; the flavor will shift but the texture remains lush. For a lighter version, use half-and-half instead of heavy cream and reduce the butter to 1 tablespoon—expect a slightly thinner sauce. If you prefer white meat, boneless chicken breasts can be used but slice them thicker and reduce pan time by a few minutes to avoid drying out. For a deeper tomato complexity, substitute half the tomato sauce with crushed tomatoes or passata.

Serving Suggestions

Serve with warm naan brushed with a little butter and sprinkled with chopped cilantro, or pair with steamed basmati rice for a classic combination. For a lighter plate, try cauliflower rice and a crisp cucumber-yogurt salad to cut the richness. Sprinkle toasted sliced almonds or kasuri methi (dried fenugreek leaves) on top for an added aroma and texture contrast. Offer lemon wedges on the side to brighten bites right before eating.

Cultural Background

Though often associated with North Indian cuisine and popularized globally by tandoori-style restaurants, this creamy tomato-and-butter dish (often called "butter chicken" or murgh makhani) has roots in mid-20th-century Delhi. It was created as a way to use leftover tandoori chicken with a rich, buttery tomato sauce. Regional variations include different spice blends, cream levels, and the use of fenugreek for its signature bittersweet edge. This adapted stovetop version preserves the spirit of the original while making it accessible for home cooks without a tandoor.

Seasonal Adaptations

In cooler months, increase the garam masala by an extra half teaspoon and add a pinch of smoked paprika for warmth and depth. During summer, lighten the dish by using coconut milk and adding fresh diced tomatoes at the end for brightness. For holiday occasions, double the batch and finish with a sprinkle of toasted pistachios and a drizzle of ghee for an elevated presentation that still feels familiar.

Meal Prep Tips

Make the sauce in advance and store it separately from the chicken to preserve texture; when ready to eat, reheat the sauce gently and add freshly seared chicken for the best mouthfeel. Portion into microwave-safe containers with rice for easy lunches—add a wedge of lemon or a small container of chopped fresh cilantro to brighten each meal. If batch-cooking, freeze in individual portions for fast dinners: thaw, reheat, and serve with quickly warmed naan or microwaved rice.

This butter chicken is a dependable model of how thoughtful shortcuts—short marination, single-skillet finishing, and a cold butter finish—can recreate the satisfying complexity of restaurant food at home. I hope it becomes one of your reliable go-to dinners, too.