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–+ servings

Butter Chicken

This quick version of butter chicken offers rich, creamy flavors perfect for weeknights, made with tender chicken thighs and a flavorful tomato-cream sauce that comes together in 30–40 minutes.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Serving Size 4 servings

Ingredients

For the Marinade

  • 1.5 pounds skinless, boneless chicken thighs, cut into bite-sized chunks
  • 1 teaspoon salt for marinade
  • 1 teaspoon garlic powder
  • 1 teaspoon sweet paprika
  • 0.5 teaspoon curry powder for marinade
  • 1 tablespoon Greek yogurt tenderizes and adds tang

For Cooking

  • 3 tablespoons vegetable oil
  • 3 tablespoons butter divided
  • 6 cloves garlic, minced
  • 1 medium onion, diced
  • 1 15-ounce can tomato sauce
  • 1 teaspoon sugar
  • 1 teaspoon salt adjust to taste
  • 0.5 teaspoon black pepper
  • 2 cups heavy cream
  • 0.5 teaspoon cayenne pepper optional for heat
  • 1 teaspoon garam masala
  • 0.5 teaspoon curry powder again to deepen the sauce
  • 0.25 cup freshly chopped parsley optional garnish

For Serving

  • to taste Naan bread
  • to taste steamed rice

Instructions

Marinate the Chicken

  • In a bowl, toss chicken with salt, garlic powder, paprika, curry powder, and Greek yogurt. Let sit for 10–15 minutes.

Cook the Chicken

  • Heat vegetable oil in a large skillet over medium-high heat. Add chicken in a single layer and sear until golden and cooked through, about 4–5 minutes per batch. Remove to a plate and set aside.

Prepare the Sauce Base

  • Reduce heat to medium, add butter to the same skillet. Sauté diced onion until soft, about 4–6 minutes. Add minced garlic and cook until fragrant, about 30–45 seconds.

Build the Sauce

  • Pour in the tomato sauce, stir in sugar, salt, and black pepper. Simmer for 3–4 minutes.
  • Stir in heavy cream and cayenne (if using).

Season and Simmer

  • Return cooked chicken to the pan. Add garam masala and curry powder. Simmer gently for 6–8 minutes until the sauce thickens.

Finish with Butter

  • Swirl in remaining butter for a glossy finish. Taste and adjust seasoning.

Serve and Enjoy

  • Garnish with chopped parsley, serve hot with steamed rice and naan.

Notes

Use boneless chicken breast for a leaner option; Greek yogurt can be substituted with plain yogurt. For a dairy-free version, use coconut yogurt and full-fat coconut milk as a replacement for heavy cream.