This homemade butter chicken has been one of my most cherished weeknight luxuries. I first landed on this combination during a cold winter evening when I wanted the deep, warming flavors of my favorite takeout without the fuss of complicated steps. The result is a glossy, tomato-forward sauce rounded with butter and heavy cream, studded with tender, bite-sized pieces of marinated chicken. My family immediately started asking for second helpings, and the leftovers heated up beautifully the next day.

What makes this dish special is its balance of richness and brightness: the tomato sauce brings acidity, a touch of sugar calms the tang, and garam masala adds that fragrant, warm spice that defines the dish. The marinade tenderizes the chicken and gives it a subtle savory backbone before it meets the sauce. I love this version because it uses familiar pantry ingredients, comes together without specialty equipment, and scales easily for company or meal prep.

Ingredients

• Chicken (1 1/2 pounds): Use boneless, skinless chicken thighs for juiciness and flavor. Thighs stay tender through cooking; if you prefer breasts, slice them thinly and watch the cook time. Buy fresh or thaw completely before marinating.
• Greek yogurt (1 tablespoon): Helps tenderize and anchor the marinade. Use plain, full-fat yogurt for the best mouthfeel.
• Spices for the marinade: Garlic powder, sweet paprika, curry powder, and salt. Sweet paprika adds color without heat, while curry powder contributes background warmth.
• Vegetable oil and butter (3 tbsp oil, 3 tbsp butter): A combination of oil and butter gives a higher smoke point for sautéing and the glossy, rounded finish that butter brings to the sauce.
• Onion and garlic: One medium onion and six garlic cloves build the aromatic base. Dice the onion uniformly for even softening.
• Tomato sauce (15-ounce can): Plain canned tomato sauce keeps the sauce smooth and consistent; use a good-quality brand for cleaner tomato flavor.
• Heavy cream (2 cups): Creates the luxurious texture. For a lighter option, use half-and-half but expect a thinner result.
• Finishing spices and seasoning: Garam masala, curry powder, cayenne (optional), sugar, salt, and black pepper. The sugar tames acidity; taste and adjust at the end.
• Garnish: Freshly chopped parsley or cilantro adds a bright contrast to the rich sauce.
• To serve: Warm naan and steamed rice for soaking up the sauce.

Instructions

Marinate the Chicken:In a medium bowl, combine 1 1/2 pounds chopped boneless, skinless chicken thighs with 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon sweet paprika, 1/2 teaspoon curry powder, and 1 tablespoon Greek yogurt. Massage so each piece is coated. Cover and refrigerate for at least 15 minutes; if you have time, marinate for 2 hours for deeper flavor and tenderness.Prepare the Sauce Base:Heat a large skillet over medium heat and add 3 tablespoons vegetable oil and 1 tablespoon butter. Add 6 cloves minced garlic and 1 medium diced onion. Sauté until the onion is translucent and just starting to brown, about 6 to 8 minutes. Browning develops sweetness and depth in the sauce.Add Tomatoes and Seasonings:Pour in one 15-ounce can of tomato sauce. Stir in 1 teaspoon sugar, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a gentle simmer and let cook for 5 minutes to concentrate the flavors.Finish the Sauce:Reduce heat to low and stir in 2 cups heavy cream, 1 teaspoon garam masala, 1/2 teaspoon curry powder, and 1/2 teaspoon cayenne pepper if using. Let the sauce simmer gently for 5 to 7 minutes, stirring occasionally, until it is smooth and slightly thickened. Taste and adjust salt, sugar, or cayenne as needed.Cook the Chicken:In a separate skillet over medium-high heat, add the remaining 2 tablespoons butter. Add the marinated chicken in a single layer, working in batches if necessary. Cook until browned on the outside and cooked through, about 6 to 8 minutes total depending on piece size. Internal temperature should register 165 degrees Fahrenheit.Combine and Finish:Transfer the cooked chicken into the sauce and stir to coat. Simmer together for 3 to 5 minutes to harmonize flavors. If the sauce is too thick, add 1 to 2 tablespoons of water or chicken stock. Garnish with 1/4 cup freshly chopped parsley or cilantro. Serve hot with warm naan and steamed rice.

Storage Tips

Cool the sauce and chicken to room temperature no longer than two hours after cooking, then transfer to airtight containers. Refrigerate for up to 4 days or freeze for up to 3 months. When freezing, portion into meal-sized containers so you thaw only what you need. To reheat, thaw overnight in the refrigerator, then warm gently in a saucepan over low heat, stirring occasionally; add a splash of water or stock if the sauce has thickened.

Ingredient Substitutions

If you want a lighter finish, swap heavy cream for half-and-half or evaporated milk, but the sauce will be thinner and less rich. For a dairy-free version, use full-fat coconut milk and vegan butter; expect a coconut undertone that shifts the flavor profile. If you do not have garam masala, substitute with a mix of ground cumin, coriander, and a pinch of cinnamon for a similar warmth. For leaner protein, use boneless chicken breast but reduce cooking time to prevent dryness.

Serving Suggestions

Serve with warm naan brushed with butter and a side of steamed basmati rice to soak up every drop of sauce. Add a crisp cucumber and tomato salad dressed with lemon juice and salt to cut through the richness. For a festive spread, include roasted cauliflower and a chutney or pickle to introduce contrasting textures and flavors.

Cultural Background

Butter chicken, originating from Delhi, is a classic of North Indian cuisine that developed as a way to reuse leftover tandoori-style cooked chicken in a creamy tomato sauce. Over time, it evolved into a restaurant staple beloved worldwide. The marriage of butter, cream, tomato, and warm spices reflects both Mughal influences and local ingredient availability.

Seasonal Adaptations

In summer, lighten the sauce with half the cream and add a squeeze of lemon at the end for brightness. In winter, increase the garam masala by 1/2 teaspoon and add toasted fenugreek leaves if you have them for a deeper, warming aroma. Swap in roasted seasonal vegetables to stretch the dish for larger gatherings.

Meal Prep Tips

For batch cooking, make the sauce and cooked chicken separately and combine just before serving to keep textures at their best. Pack into microwave-safe containers with rice on the side. To reheat quickly, microwave for 2 to 3 minutes on medium power, stirring halfway through, or reheat on the stove with a tablespoon of water per serving to loosen the sauce.

Butter chicken is a comforting celebration of spices and cream. Whether you are feeding a family or looking for a make-ahead favorite, this version gives you control over heat, richness, and quantity while delivering satisfying results every time.