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

Scale

For the Chicken & Marinade:

680 g (1 ½ lbs) skinless boneless chicken thighs, cut into chunks
5 g (1 tsp) salt
3 g (1 tsp) garlic powder
3 g (1 tsp) sweet paprika
1 g (½ tsp) curry powder
15 g (1 tbsp) Greek yogurt

For the Butter Chicken Sauce:

45 ml (3 tbsp) vegetable oil
42 g (3 tbsp) butter, divided
6 garlic cloves, minced
1 medium onion, diced
425 g (15 oz) can tomato sauce
4 g (1 tsp) sugar
5 g (1 tsp) salt (adjust to taste)
1 g (½ tsp) black pepper
480 ml (2 cups) heavy cream
1 g (½ tsp) cayenne pepper (optional)
2 g (1 tsp) garam masala
1 g (½ tsp) curry powder
15 g (¼ cup) chopped parsley (optional, for garnish)

To Serve:

Steamed rice
Naan bread

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Instructions

Marinate Chicken: Mix chicken with salt, garlic powder, paprika, curry powder, and yogurt. Rest at least 15 minutes.
Cook Chicken: Heat oil in a skillet over medium-high. Cook chicken 8–10 minutes until golden and cooked through. Remove and set aside.
Sauce Base: Lower heat to medium. Melt 1 tbsp butter, then add garlic, onion, and pinch of salt. Cook 3–4 minutes until soft.
Build Sauce: Stir in tomato sauce and sugar. Simmer 2–3 minutes. Return chicken to skillet. Add cream and stir.
Season & Simmer: Add cayenne (optional), garam masala, curry powder, and black pepper. Simmer gently for 10 minutes, stirring occasionally.
Finish: Stir in remaining 2 tbsp butter for silky finish. Garnish with parsley.
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