There are nights when only comfort food will do—the kind of meal that feels like a cozy blanket wrapped around your soul. For me, that’s this Butter Chicken Recipe. It’s rich, creamy, and full of flavor, yet surprisingly simple to pull together. Even if you’ve never tried making Indian-inspired dishes at home, this recipe is approachable enough for beginners while still delivering that restaurant-worthy taste we all crave.
Think juicy, marinated chicken bathed in a velvety tomato-cream sauce that’s perfectly spiced but not overwhelming. Add a side of fluffy rice and naan bread for dipping, and you’ve got yourself a complete, easy Indian dinner without ever leaving your kitchen.
And let me just say—this is more than just a meal. It’s homemade comfort food at its finest. The sauce alone is so good you’ll want to lick the skillet (no judgment here). Whether you’re cooking for your family, hosting friends, or just indulging in a weeknight treat, this butter chicken promises smiles all around.
Why You’ll Love This Butter Chicken Recipe
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Creamy, rich, and full of flavor—without being overly complicated.
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Uses pantry staples and simple spices (no intimidating shopping list required).
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Ready in under an hour—perfect for busy nights.
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Flexible spice level—mild enough for kids, adjustable for spice lovers.
Ingredients
For the Chicken & Marinade:
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680 g (1 ½ lbs) skinless boneless chicken thighs, cut into chunks
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5 g (1 tsp) salt
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3 g (1 tsp) garlic powder
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3 g (1 tsp) sweet paprika
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1 g (½ tsp) curry powder
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15 g (1 tbsp) Greek yogurt
For the Butter Chicken Sauce:
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45 ml (3 tbsp) vegetable oil
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42 g (3 tbsp) butter, divided
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6 garlic cloves, minced
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1 medium onion, diced
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425 g (15 oz) can tomato sauce
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4 g (1 tsp) sugar
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5 g (1 tsp) salt (adjust to taste)
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1 g (½ tsp) black pepper
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480 ml (2 cups) heavy cream
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1 g (½ tsp) cayenne pepper (optional)
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2 g (1 tsp) garam masala
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1 g (½ tsp) curry powder
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15 g (¼ cup) chopped parsley (optional, for garnish)
To Serve:
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Naan bread
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Steamed rice
Step-by-Step Instructions
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Marinate the Chicken: Combine chicken, salt, garlic powder, paprika, curry powder, and Greek yogurt. Mix well and let it rest at least 15 minutes.
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Cook the Chicken: Heat oil in a skillet over medium-high heat. Add chicken and cook 8–10 minutes until golden and cooked through. Remove and set aside.
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Prepare the Sauce Base: Reduce heat to medium. Add 1 tbsp butter to the skillet, then stir in garlic, onion, and a pinch of salt. Cook 3–4 minutes until soft.
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Build the Sauce: Stir in tomato sauce and sugar. Simmer 2–3 minutes, then return chicken to the skillet. Pour in cream and stir until creamy.
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Season & Simmer: Add cayenne (if using), garam masala, curry powder, and black pepper. Let it gently simmer 10 minutes, stirring occasionally.
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Finish with Butter: Stir in the last 2 tbsp butter for that silky finish. Garnish with parsley if you like.
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Serve & Enjoy: Spoon over steamed rice and serve with warm naan.
Tips for the Best Creamy Curry
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Don’t skip the yogurt marinade. It tenderizes the chicken and locks in flavor.
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Tomato sauce too tangy? Add a pinch more sugar to balance it out.
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Prefer lighter comfort food? Swap heavy cream for half-and-half or coconut milk for a dairy-free twist.
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Want extra depth? Toast your spices in the butter for 30 seconds before adding tomato sauce.
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And if your sauce looks a little too thick, splash in a bit of water or broth—it’s not ruined, it’s just finding its balance.
A Little Story from My Kitchen
The first time I tried making butter chicken, I was convinced it was too fancy for a weeknight. But curiosity (and a craving for something saucy) got the best of me. I remember standing over the skillet, spoon in hand, tasting the sauce, and thinking: “Wait… did I just make this?”
Now it’s a family favorite. My kids love dipping warm naan straight into the sauce, and my husband calls it “better than takeout”—which, let me tell you, is the ultimate compliment in our house. It’s one of those meals that feels special but secretly doesn’t take much effort. And honestly? That’s my kind of cooking.
What to Serve with Butter Chicken
This dish shines brightest with fluffy steamed basmati rice—it soaks up the sauce beautifully. Of course, naan bread is non-negotiable for scooping and dipping. For a fresh contrast, pair it with a crisp cucumber salad or roasted vegetables.
If you’re entertaining, serve it alongside samosas or a simple lentil soup to make it a full spread. And for dessert? A bowl of mango sorbet or even just sliced fresh fruit keeps things refreshing after a rich meal.
How to Store
Got leftovers? Lucky you. Butter chicken tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stovetop over low heat, adding a splash of cream or milk to loosen the sauce.
You can also freeze butter chicken for up to 2 months. Just skip the parsley garnish until serving. To reheat, thaw overnight in the fridge, then warm on the stovetop. Pro tip: make a double batch—you’ll thank yourself later.
FAQs About Butter Chicken Recipe
Can I use chicken breast instead of thighs?
Yes, but thighs stay juicier and more flavorful.
Is this Butter Chicken Recipe very spicy?
Not at all. It’s mild and creamy, but you can add cayenne or chili powder for more heat.
Can I make this an easy Indian dinner for meal prep?
Absolutely! Store portions with rice separately, then reheat for quick lunches or dinners.
What if I don’t have garam masala?
You can use a mix of cumin, coriander, and cinnamon as a substitute.
Is butter chicken considered homemade comfort food?
One hundred percent. It’s cozy, satisfying, and perfect for when you need a flavorful hug in a bowl.
Bringing It All Together
This Butter Chicken Recipe is everything a weeknight dinner should be—comforting, flavorful, and easy enough to pull off without stress. With its luscious tomato-cream sauce, tender chicken, and just the right blend of spices, it’s proof that you don’t need a plane ticket to enjoy a restaurant-worthy creamy curry at home.
So grab your skillet, warm up some naan, and get ready to impress yourself (and everyone at your table). Trust me—this one’s going straight into your “keeper” file.
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Butter Chicken Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
This Butter Chicken Recipe is a creamy, comforting curry that brings restaurant-worthy flavor to your kitchen in under an hour. Juicy marinated chicken is simmered in a velvety tomato-cream sauce, spiced just right for a cozy, family-friendly dinner. Perfect with rice and naan, it’s the kind of homemade comfort food you’ll want on repeat.
Ingredients
For the Chicken & Marinade:
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680 g (1 ½ lbs) skinless boneless chicken thighs, cut into chunks
-
5 g (1 tsp) salt
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3 g (1 tsp) garlic powder
-
3 g (1 tsp) sweet paprika
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1 g (½ tsp) curry powder
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15 g (1 tbsp) Greek yogurt
For the Butter Chicken Sauce:
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45 ml (3 tbsp) vegetable oil
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42 g (3 tbsp) butter, divided
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6 garlic cloves, minced
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1 medium onion, diced
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425 g (15 oz) can tomato sauce
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4 g (1 tsp) sugar
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5 g (1 tsp) salt (adjust to taste)
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1 g (½ tsp) black pepper
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480 ml (2 cups) heavy cream
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1 g (½ tsp) cayenne pepper (optional)
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2 g (1 tsp) garam masala
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1 g (½ tsp) curry powder
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15 g (¼ cup) chopped parsley (optional, for garnish)
To Serve:
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Steamed rice
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Naan bread
Instructions
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Marinate Chicken: Mix chicken with salt, garlic powder, paprika, curry powder, and yogurt. Rest at least 15 minutes.
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Cook Chicken: Heat oil in a skillet over medium-high. Cook chicken 8–10 minutes until golden and cooked through. Remove and set aside.
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Sauce Base: Lower heat to medium. Melt 1 tbsp butter, then add garlic, onion, and pinch of salt. Cook 3–4 minutes until soft.
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Build Sauce: Stir in tomato sauce and sugar. Simmer 2–3 minutes. Return chicken to skillet. Add cream and stir.
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Season & Simmer: Add cayenne (optional), garam masala, curry powder, and black pepper. Simmer gently for 10 minutes, stirring occasionally.
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Finish: Stir in remaining 2 tbsp butter for silky finish. Garnish with parsley.
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Serve: Spoon over rice with naan bread.
Notes
Yogurt marinade tenderizes the chicken and boosts flavor.
Adjust sugar if sauce tastes too tangy.
Swap cream for half-and-half or coconut milk for lighter versions.
Toast spices briefly in butter before adding tomato sauce for depth.
Thin sauce with a splash of water or broth if needed.
- Prep Time: 15 minutes (plus marinating)
- Cook Time: 35 minutes
- Category: Main Dish / Curry
- Method: Stovetop / Skillet
- Cuisine: Indian-Inspired