Authentic Homemade Butter Chicken Recipe You Can Make Tonight

Say hello to your new favorite comfort food—Butter Chicken. This creamy, spiced dish is a rich, velvety favorite that’s surprisingly easy to make at home.

Whether you’re planning a cozy family dinner or want to impress guests, this recipe pairs perfectly with warm naan and fluffy steamed rice.

Ingredients

• Skinless boneless chicken thighs
• Greek yogurt
• Butter
• Garlic cloves
• Onion
• Tomato sauce
• Sugar
• Heavy cream
• Freshly chopped parsley (optional)
• Seasonings: garlic powder, sweet paprika, curry powder, cayenne pepper, garam masala, black pepper, salt
• To serve: naan bread and steamed rice

See the recipe card below for exact quantities and timing.

Instructions & Photos

Marinate the chicken

Sauté the aromatics and add tomato sauce

Add the cooked chicken and cream

Serve and enjoy

1. Marinate the chicken: In a medium bowl, combine chicken pieces with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix until the chicken is evenly coated and let it marinate for at least 15 minutes (longer — up to 4 hours — gives deeper flavor).
2. Cook the chicken: Heat 3 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook 8–10 minutes, stirring occasionally, until golden and cooked through. Remove chicken and set aside, leaving the cooking oil in the pan.
3. Prepare the sauce base: Lower the heat to medium and add 1 tablespoon of butter to the skillet. Deglaze the pan, scraping any browned bits and adding a splash of water if needed. Add minced garlic and diced onion with a pinch of salt, and sauté until the onion is translucent.
4. Build the sauce: Stir in the tomato sauce and sugar and let it simmer 2–3 minutes. Return the chicken to the pan, then pour in the heavy cream and stir until the sauce develops a smooth orange color.
5. Season and simmer: Add cayenne (optional), garam masala, additional curry powder, and black pepper. Reduce to low and simmer about 10 minutes so the flavors meld. Taste and adjust salt and spices as needed.
6. Finish with butter: Stir in the remaining 2 tablespoons of cold butter to give the sauce a glossy, silky finish. Garnish with chopped parsley if desired.
7. Serve: Serve hot with warm naan and steamed rice. Leftovers keep well refrigerated for up to 3 days or frozen for up to 2 months.

Substitutions

• Chicken: Swap thighs for skinless chicken breasts, turkey, or use tofu for a vegetarian version.
• Greek yogurt: Use plain yogurt, coconut yogurt for dairy-free, or sour cream.
• Butter: Use ghee for a traditional flavor, olive oil, or plant-based butter.
• Tomato sauce: Replace with pureed canned tomatoes, fresh tomato puree, or tomato paste diluted with water.
• Sugar: Substitute honey or maple syrup if preferred.
• Heavy cream: Use coconut cream, half-and-half, or cashew cream for a dairy-free alternative.

Equipment

• Sharp knife and cutting board
• Large skillet (heavy-bottomed works best)
• Mixing bowls and measuring spoons

good food deserves a good board:

I love a sturdy hardwood board for prep — practical and beautiful.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or cream if the sauce thickens. For longer storage, freeze for up to 2 months and thaw overnight in the refrigerator before reheating.

FAQs

Related

If you enjoy comforting recipes, try other creamy mains and pasta dishes for more weeknight favorites.

Dessert Pairing

Finish the meal with a simple sweet like no-bake bars, cookies, or a classic pudding to balance the savory spices.

Quick & Easy Homemade Butter Chicken Recipe

This creamy, spiced Butter Chicken is simple to prepare and perfect for serving with naan and steamed rice.

Prep Time 5 mins

Cook Time 25 mins

Marinate Time 15 mins

Total Time 45 mins

Servings: 4 people

Course: Main Course

Cuisine: American, Indian

Ingredients

• 1 ½ pounds skinless boneless chicken thighs, cut into bite-sized chunks
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon sweet paprika
• ½ teaspoon curry powder
• 1 tablespoon Greek yogurt
• 3 tablespoons vegetable oil
• 3 tablespoons butter, divided
• 6 garlic cloves, minced
• 1 medium onion, diced
• 1 (15-ounce) can tomato sauce
• 1 teaspoon sugar
• ½ teaspoon black pepper
• 2 cups heavy cream
• ½ teaspoon cayenne pepper (optional)
• 1 teaspoon garam masala
• ½ teaspoon curry powder
• ¼ cup freshly chopped parsley (optional)
• Naan bread and steamed rice to serve

Equipment

• Knife
• Cutting board
• Large skillet

Method

Marinate the Chicken

1. Combine chicken, salt, garlic powder, paprika, curry powder and Greek yogurt. Mix well and marinate at least 15 minutes.

Cook the Chicken

1. Heat oil in a large skillet over medium-high heat. Cook chicken 8–10 minutes until golden and cooked through. Remove and set aside.

Prepare the Sauce Base

1. Add 1 tablespoon butter to the skillet, deglaze, then sauté garlic and onion until translucent.

Build the Sauce

1. Stir in tomato sauce and sugar, simmer 2–3 minutes, return chicken, then add heavy cream and stir until combined.

Season and Simmer

1. Add cayenne (if using), garam masala, curry powder and black pepper. Simmer on low for 10 minutes. Adjust seasoning to taste.

Finish with Butter

1. Stir in remaining cold butter until melted for a silky finish. Garnish with parsley if desired.

Serve

1. Serve hot with naan and steamed rice.

Notes

If the sauce becomes too thin, whisk 1 tablespoon cornstarch with 1/3 cup water and stir into the sauce; simmer 4–5 minutes to thicken.

good food deserves a good board:

A quality cutting board makes prep easier and looks great on the counter.

Food safety

• Cook chicken to a minimum internal temperature of 165 °F (74 °C).
• Avoid cross-contamination: don’t use the same utensils for cooked food that touched raw meat.
• Wash hands after handling raw meat.
• Do not leave perishable food at room temperature for extended periods.
• Never leave cooking food unattended.
• Use oils with a high smoke point to reduce harmful compounds.
• Ensure good ventilation when using a gas stove.

Follow local food-safety guidance for best practices.