I love how this version delivers the rich, creamy flavors of butter chicken without hours of prep. It’s a comforting, flavorful dish that I can make in under an hour—great for busy weeknights or a simple weekend dinner.

Why You’ll Love This Recipe

I’ll tell you why this is my go-to: I marinate the chicken briefly to infuse spice, then simmer it right in the luscious tomato‑cream sauce. The result is tender, juicy chicken bathed in a rich, aromatic gravy that’s perfect with rice or naan.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken & Marinade ingredient list:

1 ½ lb 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

Butter Chicken Sauce ingredient list:
7. 3 tablespoon vegetable oil
8. 3 tablespoon butter (divided use)
9. 6 cloves garlic, minced
10. 1 medium onion, diced
11. 1 (15 oz) can tomato sauce
12. 1 teaspoon sugar
13. 1 teaspoon salt (or to taste)
14. ½ teaspoon black pepper
15. 2 cups heavy cream
16. ½ teaspoon cayenne pepper (optional, for heat)
17. 1 teaspoon garam masala
18. ½ teaspoon curry powder

directions

I toss the chicken in salt, garlic powder, paprika, curry powder, and yogurt, then let it marinate for at least 15 minutes.
While it marinates, I heat oil and 2 tablespoons of butter in a heavy pot over medium heat. I add garlic and onion and sauté until softened.
I pour in tomato sauce, sugar, salt, pepper, cayenne (if I want heat), garam masala, and extra curry powder, stirring to combine.
I bring the sauce to a simmer, then add the chicken and simmer gently, uncovered, for about 10 minutes.
I stir in heavy cream and the remaining tablespoon of butter, then simmer for a few more minutes to blend the flavors.
I serve it hot over basmati rice with naan or flatbread on the side.

Servings and timing

This recipe makes about 4 servings and takes approximately 45 minutes total: around 5 minutes for prep, 15 minutes to marinate, and 25 minutes to cook.
If I want to speed things up, I marinate while prepping and cooking the sauce.

Variations

I sometimes use chicken breast instead of thighs for a leaner option—just being careful not to overcook it.
For a smoky touch, I grill or char the marinated chicken before adding it to the sauce.
I’ve made a lighter version by using coconut milk or plain yogurt instead of heavy cream.
Occasionally, I stir in a bit of almond butter or honey for extra depth and a hint of sweetness.
I also like tossing in a handful of chopped spinach or peas for added veggies.

storage/reheating

I store leftovers in an airtight container in the fridge for 3 to 4 days.
To reheat, I warm it gently on the stovetop over low heat, adding a splash of water or cream if the sauce has thickened.
It also freezes well—up to 2 months. I thaw it in the fridge overnight and reheat it the same way.

FAQs

1. How long should I marinate the chicken?

I marinate for at least 15 minutes, though up to an hour gives even better flavor.

2. Can I make this recipe without marinating?

Yes. If I’m short on time, I skip the marination and cook the chicken directly. The sauce still brings plenty of flavor.

3. Can I use chicken breast instead of thighs?

Absolutely. I just make sure to simmer it briefly so it stays tender and juicy.

4. Can I freeze butter chicken?

Definitely. I freeze it in portions for up to 2 months. When I reheat, I add a little water or cream to freshen the sauce.

5. How spicy is this dish, and can I adjust the heat?

It’s mildly spicy. I adjust it easily by using less cayenne or paprika, or leaving them out entirely.

Conclusion

I keep this butter chicken recipe in my regular rotation because it’s fast, flexible, and full of comforting flavor. It tastes like something I’d get from a good restaurant, but I love that I can whip it up at home with minimal effort. It’s perfect for when I want something warm, creamy, and deeply satisfying.