Butter chicken is one of those recipes that feels like a warm hug on a plate. Rich, creamy, and packed with cozy spices, this homemade butter chicken recipe delivers restaurant-quality flavor right from your own kitchen. I make it on weeknights when my family wants something comforting but I do not have hours to spend cooking.
The first time I made this, I was honestly surprised at how simple it was. A quick yogurt marinade, one skillet, and about 40 minutes later, dinner was on the table. This butter chicken recipe hits every note, tender chicken, a silky tomato cream sauce, and warm spices that fill your kitchen with the most inviting aroma. Pair it with warm naan and steamed rice, and you have a meal everyone will ask for again. If you love bold, saucy chicken dinners, you will also enjoy this Cowboy Butter Chicken Recipe for another weeknight favorite.
Ingredients for Butter Chicken
I always keep these spices stocked because this recipe comes together so fast once everything is prepped. I recommend using chicken thighs here since they stay juicier and more flavorful through the cooking process. My go-to is full-fat Greek yogurt for the marinade since it tenderizes the chicken beautifully.
- 1 1/2 lbs boneless, skinless chicken thighs (cut into bite-sized pieces)
- 1/2 cup Greek yogurt (I recommend full-fat for best tenderness)
- 1 tsp garlic powder
- 1 tsp sweet paprika
- 1 tsp curry powder
- 1/2 tsp kosher salt
- 3 tbsp vegetable oil (for cooking)
- 3 tbsp unsalted butter, divided (Pro tip: keep 2 tbsp cold for the silky finish)
- 4 cloves garlic, minced
- 1 medium onion, diced
- 1 1/2 cups tomato sauce
- 1 tsp granulated sugar
- 1 cup heavy cream (In my experience, do not substitute with milk as it will break the sauce)
- 1/2 tsp cayenne pepper (optional, for heat)
- 1 tsp garam masala
- 1/2 tsp curry powder (second addition)
- 1/4 tsp black pepper
- Fresh chopped parsley, for garnish (optional)
Serve with warm naan bread and steamed rice.
Step-by-Step Instructions
I recommend reading through all the steps before you start. In my experience, having everything prepped and measured before you turn on the heat makes this butter chicken come together smoothly without any stress.
Step 1: In a medium bowl, combine the chicken pieces, salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix well until every piece is fully coated. Let the chicken marinate for at least 15 minutes at room temperature while you prep the other ingredients.
Step 2: Heat 3 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer and cook for 8 to 10 minutes, stirring occasionally, until golden brown on the outside and cooked through. Remove the chicken and set it aside, leaving the oil in the pan. Do not skip this step, the browned bits left in the pan build the sauce.
Step 3: Reduce the heat to medium. Add 1 tablespoon of butter to the skillet and scrape up any browned bits from the bottom, adding a small splash of water if needed to loosen them. Add the minced garlic and diced onion with a pinch of salt. Saute for 3 to 4 minutes until the onion is soft and translucent.
Step 4: Stir in the tomato sauce and sugar. Let it simmer for 2 to 3 minutes. Add the cooked chicken back into the skillet and stir to combine. Pour in the heavy cream and stir until the sauce turns a rich, deep orange color.
Step 5: Add the cayenne pepper (if using), garam masala, second addition of curry powder, and black pepper. Reduce heat to low and let everything simmer together for 10 minutes. The sauce will thicken slightly and the flavors will deepen.
Step 6: Remove from heat and stir in the remaining 2 tablespoons of cold butter. Let it melt slowly into the sauce for a silky, glossy finish. Garnish with fresh parsley and serve hot.
What to Serve with Butter Chicken
The best sides for butter chicken balance the richness of the sauce with something light, starchy, or fresh. Here are my favorite pairings:
Steamed Basmati Rice: The fluffy, slightly fragrant rice soaks up every drop of that creamy tomato sauce. It is the classic pairing and honestly the best one. For another satisfying chicken and rice combination, try this Chicken Thighs and Rice for a simple weeknight dinner.
Warm Naan Bread: Soft, pillowy naan is perfect for scooping up the sauce. Toast it lightly in a dry skillet for 30 seconds per side and it takes the meal to another level.
Cucumber Raita: A cool yogurt and cucumber dip cuts right through the richness of the butter chicken and adds a refreshing contrast that your taste buds will appreciate.
Simple Green Salad: A crisp salad with romaine, cherry tomatoes, and a light lemon vinaigrette adds color and freshness to the plate without competing with the bold sauce flavors.
Roasted Cauliflower: The caramelized edges of roasted cauliflower pair beautifully with the warm spices in butter chicken. It adds a hearty, slightly nutty texture that rounds out the meal. If you enjoy creamy, spiced chicken dishes, you will also love this Chicken Tikka Masala for a similar flavor profile.
Mango Chutney: A small spoonful of sweet and tangy mango chutney on the side adds a fruity brightness that plays off the savory, spiced sauce in a really satisfying way.
Leftover and Storage Tips
Store leftover butter chicken in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it even better the next day.
To reheat, I recommend warming it gently in a skillet over low heat with a splash of water or cream to loosen the sauce. Avoid high heat as it can cause the cream to separate.
For longer storage, freeze butter chicken in a sealed freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating on the stovetop. Pro tip: freeze it without the rice for the best texture when reheated.
FAQs
Can I make butter chicken less spicy?
Yes. Simply leave out the cayenne pepper entirely and reduce the curry powder slightly. The dish will still have warm, aromatic flavor without any heat, making it great for kids too.
Can I use chicken breasts instead of thighs?
You can. Just be careful not to overcook them since breasts dry out faster. Cut them into similar bite-sized pieces and check for doneness at around 6 to 7 minutes in the skillet.
Can I make butter chicken ahead of time?
Absolutely. Make the full recipe, cool it completely, and store it in the fridge for up to 3 days. Reheat gently on the stovetop before serving. The sauce thickens as it sits, so add a splash of cream or water when reheating.
Conclusion
This butter chicken recipe is proof that a cozy, restaurant-worthy dinner does not have to be complicated. With simple ingredients and one skillet, you get a creamy, spiced dish that the whole family will love. Give it a try tonight and serve it over fluffy rice with warm naan. Once you make it, it will be on your regular rotation for good.
Homemade Butter Chicken Recipe
Ingredients
Equipment
Method
- In a medium bowl, combine chicken pieces, salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix well until fully coated. Marinate for at least 15 minutes.
- Heat 3 tablespoons of vegetable oil in a large skillet over medium-high heat. Cook the marinated chicken for 8 to 10 minutes, stirring occasionally, until golden brown and cooked through. Remove chicken and set aside, leaving the oil in the pan.
- Reduce heat to medium. Add 1 tablespoon of butter and scrape up any browned bits. Add minced garlic and diced onion with a pinch of salt. Saute for 3 to 4 minutes until soft and translucent.
- Stir in tomato sauce and sugar. Simmer for 2 to 3 minutes. Return chicken to the skillet and stir to combine. Pour in heavy cream and stir until the sauce turns a rich orange color.
- Add cayenne pepper if using, garam masala, second addition of curry powder, and black pepper. Reduce heat to low and simmer for 10 minutes until the sauce thickens slightly.
- Remove from heat and stir in the remaining 2 tablespoons of cold butter until melted and the sauce is silky. Garnish with fresh parsley and serve hot over rice with naan.
