Quick Easy Butter Chicken

This creamy butter chicken recipe delivers rich, velvety flavors with an approachable method that anyone can master. It's a comforting, crowd-pleasing dish that pairs perfectly with warm naan and fluffy steamed rice, making it a dependable favorite for weeknight dinners and special gatherings alike.

I first whipped this up during a busy holiday season when I wanted rich comfort without fuss. Now it's a staple that friends and family ask for whenever they visit.

Ingredients

• Chicken thighs: Skinless and boneless, remain tender and juicy after cooking. Choose fresh, plump pieces for best texture
• Greek yogurt: Acts as a marinade base that tenderizes the chicken and adds subtle tanginess; go for plain, full-fat for creaminess
• Butter: Key for that indulgent, luscious sauce; unsalted is best so you can control seasoning
• Garlic cloves: Fresh and aromatic, they build the savory backbone of the dish; pick firm, unblemished bulbs
• Onion: Finely diced to add sweetness and depth; yellow or white onions work well, look for firm bulbs without soft spots
• Tomato sauce: Provides a bright, acidic base to balance the richness; choose high-quality pure tomato sauce without added sugar or spices
• Sugar: Balances the acidity of the tomato sauce; a fine granulated sugar works best
• Heavy cream: Brings silkiness and richness; fresh heavy cream with high fat content yields the creamiest sauce
• Freshly chopped parsley: For a fresh, herbal finish; use vibrant green leaves without yellowing
• Seasonings: Garlic powder, sweet paprika, curry powder, cayenne pepper, garam masala — each adds layers of aromatic warmth and complexity, so pick fresh spice blends if possible for the best impact
• To serve: Warm naan and steamed basmati rice for a classic, satisfying meal experience

Instructions

Marinate the Chicken:

In a medium bowl, combine the chicken with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix thoroughly to coat every piece evenly. Let the chicken rest for at least 15 minutes to soak up the flavors while you prepare other elements. This step tenderizes the meat and infuses it with the base spices, creating depth before cooking.

Cook the Chicken:

Heat three tablespoons of oil in a large skillet over medium-high heat until shimmering. Add the marinated chicken pieces in a single layer and cook for 8 to 10 minutes, turning occasionally so they brown beautifully and cook through. Once golden and cooked, remove the chicken from the skillet and set aside. Keeping the oil in the pan will help build flavor for the sauce.

Prepare the Sauce Base:

Lower the heat to medium and add one tablespoon of butter to the skillet. Use a spatula to scrape up any browned bits stuck to the pan, adding a splash of water if needed to deglaze. Add the finely minced garlic and diced onion with a pinch of salt. Cook gently, stirring often, until the onion becomes translucent and fragrant, about 5 minutes. This step softens the veggies and creates a fragrant foundation for your sauce.

Build the Sauce:

Stir in the tomato sauce and sugar, allowing the mixture to simmer for 2 to 3 minutes so the sugar dissolves and balances the acidity. Return the cooked chicken to the skillet and stir to coat in the sauce evenly. Pour in the heavy cream while stirring until the sauce turns a warm, inviting orange hue, signaling that the cream and tomato have combined perfectly.

Season and Simmer:

Add cayenne pepper if you like a little heat, along with garam masala, curry powder, and black pepper to deepen the flavor profile. Reduce the heat to low and let the sauce gently simmer for 10 minutes. This slow simmer melds all the spices beautifully and tenderizes the chicken even further. Adjust the seasoning to taste during this stage if needed.

Finish with Butter:

Remove the skillet from the heat and stir in the remaining two tablespoons of cold butter. Allow it to melt slowly into the sauce, creating a rich, silky texture that is signature to authentic butter chicken. Sprinkle freshly chopped parsley on top just before serving for a burst of color and fresh flavor.

Serve and Enjoy:

Serve the butter chicken hot with warm naan bread and fluffy steamed rice. Enjoy the comforting, creamy dish that feels both indulgent and approachable, perfect for sharing with loved ones.

I love how this dish brings everyone to the table. My family always asks for seconds and there's something joyful about sharing those rich aromas.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, gently warm on the stovetop over low heat, stirring occasionally and adding a splash of water or cream if the sauce thickens too much. For longer storage, freeze in suitable containers for up to two months. When ready to enjoy, thaw overnight in the refrigerator and reheat slowly for best texture.

Ingredient Substitutions

If you prefer chicken breasts, they work fine though the cooking time is slightly less and the texture changes a bit. For a vegetarian twist, firm tofu makes a great alternative and soaks up the sauce nicely. Replace Greek yogurt with plain yogurt, or for a dairy-free option, try coconut yogurt. Butter can be swapped with ghee for a more traditional flavor or use olive oil or plant-based butter alternatives. Heavy cream can be replaced with coconut cream or cashew cream for dairy-free versions without sacrificing creaminess.

Serving Suggestions

Serve your butter chicken with traditional naan bread for dipping or with fragrant basmati rice lightly steamed. A simple cucumber raita on the side offers a cooling contrast that balances the richness beautifully. A light green salad with fresh lemon dressing can also brighten the meal.

Serve hot with warm naan and basmati rice, and enjoy the comforting, creamy flavors with loved ones.

Common Questions About the Recipe

→ Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used but may cook faster and have a leaner texture compared to the juicier thighs.

→ What can substitute heavy cream?

Coconut cream, full-fat yogurt, or cashew cream are good substitutes for a lighter or dairy-free option.

→ Is this dish very spicy?

The dish has mild warmth from spices; adjust cayenne pepper to control heat level as preferred.

→ Can I prepare the dish ahead of time?

Yes, it stores well in the fridge for up to 3 days and can be frozen for up to 2 months.

→ What sides pair best with this dish?

Warm naan bread and steamed rice complement the creamy, spiced flavors perfectly.