This recipe brings the warm, familiar flavors of butter chicken into a home kitchen without fuss. I first perfected this version on a cold weekend when I wanted something rich and comforting but not overly complicated. The blend of tomato, cream, butter, and warm spices yields a sauce that is luxuriously smooth, slightly sweet, and deeply savory. Bite-sized chicken thighs cook quickly and stay tender because of the brief yogurt marinade, which also adds a subtle tang that balances the creaminess. What makes this preparation special is the layering of flavors: a quick sear for color and fond, a lightly caramelized onion and garlic base, and the gentle simmering of tomato sauce into heavy cream until the color turns a vibrant orange. It’s the kind of dish that fills the kitchen with aromas that draw family and friends together. I often serve it with warm naan and fragrant steamed rice, and it’s one of those dishes where leftovers taste equally good—sometimes even better—after a day in the fridge.

Ingredients

• Chicken & Marinade: 1 1/2 pounds boneless skinless chicken thighs cut into bite-sized pieces—thighs are forgiving and remain juicy compared to breasts.
• Salt & Spices: 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon sweet paprika, 1/2 teaspoon curry powder—these create a balanced base; use sweet paprika (not smoked) for a milder profile.
• Greek Yogurt: 1 tablespoon adds acidity to tenderize and helps spices cling to the meat; pick full-fat for best texture.
• Fats: 3 tablespoons vegetable oil and 3 tablespoons butter (divided)—oil for searing and butter for deglazing plus finishing for that silky mouthfeel.
• Aromatics: 6 garlic cloves, minced, and 1 medium onion, diced—cook until translucent to form the flavor backbone of the sauce.
• Tomato Sauce & Sweetener: 1 (15-ounce) can tomato sauce and 1 teaspoon sugar—the sugar softens acidity and brightens tomato flavor.
• Seasoning for Sauce: 1 teaspoon salt (adjust), 1 teaspoon black pepper, 1 teaspoon garam masala, 1/2 teaspoon curry powder, 1/2 teaspoon cayenne (optional)—these spices add warmth and depth.
• Richener: 2 cups heavy cream—this creates the classic creamy texture; for a lighter take use half-and-half or coconut milk (see substitutions).
• Garnish: 1/4 cup freshly chopped parsley optional for freshness; cilantro is the traditional garnish if you prefer.
• To Serve: Naan bread and steamed rice—choose basmati rice for aromatic pairing.

Instructions

Marinate the Chicken: In a medium bowl combine 1 1/2 pounds chicken, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon sweet paprika, 1/2 teaspoon curry powder and 1 tablespoon Greek yogurt. Toss until evenly coated and let rest for at least 15 minutes to tenderize and allow spices to penetrate. Cook the Chicken: Heat 3 tablespoons vegetable oil in a large skillet over medium-high. When shimmering, add chicken pieces in a single layer and sear without overcrowding. Cook 8 to 10 minutes, stirring occasionally, until golden brown and cooked through. Remove chicken, leaving the seasoned oil and fond in the pan. Prepare the Sauce Base: Reduce heat to medium and add 1 tablespoon butter to the skillet. Scrape up any browned bits, then add minced garlic and diced onion with a pinch of salt. Sauté until the onion is soft and translucent, about 4 to 6 minutes, to develop sweetness and a savory base. Build the Sauce: Pour in the 15-ounce can of tomato sauce and 1 teaspoon sugar. Bring to a light simmer and let the tomato cook for 2 to 3 minutes to mellow acidity. Return the chicken to the pan and stir to coat with sauce, then pour in 2 cups heavy cream and stir until the sauce becomes a uniform orange hue. Season and Simmer: Add 1/2 teaspoon cayenne if using, 1 teaspoon garam masala, 1/2 teaspoon curry powder, and 1 teaspoon black pepper. Reduce heat to low and simmer gently for 10 minutes to let flavors meld. Taste and adjust salt—seasoning makes the difference here. Finish with Butter & Garnish: Remove from heat and stir in remaining 2 tablespoons cold butter in small pieces until melted for a glossy finish. Sprinkle with 1/4 cup chopped parsley or cilantro and serve immediately with warm naan and steamed rice.

Storage Tips

Cool the sauce to room temperature before refrigerating to avoid temperature spikes in your fridge. Store in airtight containers for up to 4 days. For freezing, portion into meal-sized containers, leaving a small headspace for expansion. Reheat on low heat on the stove, stirring frequently; if the sauce looks separated, whisk in a tablespoon of water or a splash of cream to bring it back together.

Ingredient Substitutions

Swap heavy cream for full-fat coconut milk for a dairy-free version—expect a slightly sweeter, coconut-forward flavor. Replace Greek yogurt in the marinade with 1 tablespoon lemon juice for tang if you’re avoiding dairy entirely. Use boneless chicken breast if desired, but reduce searing time to retain moisture. For spice variations, smoked paprika adds depth; extra garam masala at the end boosts warmth.

Serving Suggestions

Serve over steamed basmati rice with torn naan to sop up the sauce. Add a side of cucumber raita or a simple green salad to cut richness. For a festive presentation, top with toasted slivered almonds and fresh cilantro. Pair with a crisp lager or a lightly oaked Chardonnay to balance the creaminess.

Cultural Background

While this version is an Indian-inspired interpretation, butter chicken (murgh makhani) originated in Delhi in the mid-20th century as a way to reuse tandoori chicken in a tomato-cream sauce. The dish is known for its velvety texture and mild spice profile, evolving with regional variations across India and globally. Traditional recipes often use kasuri methi (dried fenugreek) for a distinct aroma, which you can add during simmering if available.

Seasonal Adaptations

In summer, lighten the dish with reduced cream or a splash of yogurt stirred in at the end and serve with charred grilled vegetables. In winter, double the sauce and serve with buttery parathas for a heartier meal. For a fall twist, add roasted pumpkin cubes for sweetness and texture contrast—stir them in during the final simmer.

Meal Prep Tips

Make the sauce a day ahead and store separately from the rice and naan. Reheat the sauce gently and fold in freshly seared chicken to maintain texture. Portion into single-serving containers for easy lunches—freeze extra portions for busy weeks. Label containers with dates and contents to keep your freezer organized.

This dish is a reliable crowd-pleaser that rewards slight adjustments and personalization—make it your own by tuning the spice and richness to taste. Enjoy the ritual of scooping sauce with warm bread, and don’t be surprised if it becomes a family staple.