Name: Butter Chicken Made Simple
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Indian-Inspired
Ingredients: 1 ½ lbs boneless chicken thighs, cut into chunks; 1 tsp salt; 1 tsp garlic powder; 1 tsp paprika; ½ tsp curry powder; 1 tbsp Greek yogurt; 3 tbsp vegetable oil; 3 tbsp butter, divided; 6 garlic cloves, minced; 1 onion, diced; 1 can tomato sauce; 1 tsp sugar; 1 tsp salt (adjust as needed); ½ tsp black pepper; 2 cups heavy cream; ½ tsp cayenne pepper (optional); 1 tsp garam masala; ½ tsp curry powder; ¼ cup parsley (optional garnish); Warm naan bread; Fluffy steamed rice

Description

Butter Chicken Made Simple is a quick, creamy chicken curry that delivers restaurant-level flavor in under 45 minutes. Tender chicken thighs are marinated in warm spices, then simmered in a rich tomato-cream sauce finished with a touch of butter for that silky, signature texture. Perfect for weeknights or special dinners, this comforting Indian-inspired dish pairs beautifully with naan and rice for a cozy meal everyone will love.

Ingredients

Scale

For the Chicken & Marinade:

1 ½ lbs boneless chicken thighs, cut into chunks
1 tsp salt
1 tsp garlic powder
1 tsp paprika
½ tsp curry powder
1 tbsp Greek yogurt

For the Sauce:

3 tbsp vegetable oil
3 tbsp butter, divided
6 garlic cloves, minced
1 onion, diced
1 can tomato sauce
1 tsp sugar
1 tsp salt (adjust as needed)
½ tsp black pepper
2 cups heavy cream
½ tsp cayenne pepper (optional)
1 tsp garam masala
½ tsp curry powder
¼ cup parsley (optional garnish)

To Serve:

Warm naan bread
Fluffy steamed rice

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Instructions

Marinate the Chicken:
In a bowl, combine chicken, salt, garlic powder, paprika, curry powder, and Greek yogurt. Toss until coated. Marinate for at least 15 minutes.
Cook the Chicken:
Heat oil in a skillet over medium-high heat. Cook chicken for 8–10 minutes until golden and cooked through. Remove and set aside.
Make the Sauce:
Add 1 tbsp butter to the same skillet. Sauté garlic and onion until soft and fragrant. Stir in tomato sauce and sugar. Simmer for 2–3 minutes.
Simmer with Chicken:
Return chicken to the skillet. Pour in heavy cream. Season with cayenne, garam masala, curry powder, salt, and black pepper. Simmer on low for 10 minutes.
Finish:
Stir in the remaining 2 tbsp butter for a silky finish. Garnish with parsley if desired. Serve hot over rice with naan.

Notes

Chicken thighs stay juicier than breasts—ideal for this curry.

Swap Greek yogurt for sour cream or plain yogurt if needed.

Spice it up by doubling cayenne or adding chili flakes.

Make it lighter by replacing half the cream with coconut milk.

Freezer-friendly: cool completely and store for up to 3 months.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Plats
Method: Sautéing + Simmering
Cuisine: Indian-Inspired