This butter chicken is the kind of dish that anchors gatherings, weeknight dinners, and cozy weekends. I first learned this version during a rainy weekend when I wanted to recreate the restaurant creaminess without complicated prep. The balance of tangy tomato, warm spices, and rich cream creates a comforting orange-hued sauce that clings to tender pieces of chicken thigh. It quickly became our family's go-to when we want something indulgent but easy to prepare.

It matters because the technique is forgiving: a short marinade to build flavor, a high-heat sear to develop color, and a gentle simmer to marry the ingredients. The texture is everything—the sauce should finish silky, not oily, and the chicken should remain moist and slightly caramelized. Over the years I tuned small things, like finishing with cold butter for shine and stirring in cream gradually so it doesn't break, and those tweaks make a big difference.

Ingredients

• Boneless chicken thighs: Use 1 1/2 pounds of skinless boneless thighs cut into bite-sized pieces. Thighs stay juicier than breast and brown more reliably; look for fresh or vacuum-sealed thighs and trim excess fat.
• Greek yogurt: 1 tablespoon of full-fat Greek yogurt in the marinade adds acidity and a bit of tenderizing without making the meat mushy; if you prefer a milder tang, use plain yogurt or reduce to 1/2 tablespoon.
• Spice blend for marinade: 1 teaspoon each of salt, garlic powder, sweet paprika and 1/2 teaspoon curry powder. Sweet paprika gives color and a gentle sweetness—use Hungarian or Spanish varieties if available.
• Fats for cooking: 3 tablespoons vegetable oil plus 3 tablespoons butter divided. Use neutral oil with a high smoke point for searing, and unsalted butter at the end for richness and sheen.
• Aromatic base: 6 garlic cloves minced and 1 medium onion diced (about 1 cup). Cook the onion until translucent to develop sweetness and avoid raw bite in the finished sauce.
• Tomato element: 1 15-ounce can of tomato sauce, balanced with 1 teaspoon sugar to tame acidity. The sauce creates the signature orange color when combined with cream.
• Seasoning and spices: 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garam masala, 1/2 teaspoon curry powder, and 1/2 teaspoon cayenne powder (optional) to control heat; adjust to taste.
• Finish: 2 cups heavy cream folded in gradually and 2 tablespoons cold butter stirred in at the end for a glossy finish. Optional 1/4 cup chopped parsley for a fresh garnish.
• To serve: Warm naan and steamed rice; basmati rice is traditional and cooks up fluffy to soak the sauce.

Instructions

Marinate the Chicken:In a medium bowl combine 1 1/2 pounds cut chicken thighs with 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon sweet paprika, 1/2 teaspoon curry powder and 1 tablespoon Greek yogurt. Toss until the pieces are evenly coated. Let rest at room temperature for at least 15 minutes to let the flavors begin to penetrate; the yogurt tenderizes the exterior without needing long refrigeration.Cook the Chicken:Heat 3 tablespoons vegetable oil in a large heavy skillet over medium-high heat until shimmering. Arrange the chicken in a single layer, working in batches if needed, and sear for about 4–5 minutes per side until golden-brown and cooked through (internal temp ~165°F). Stir occasionally to get even color. Remove the chicken to a plate and reserve the fond in the pan—those browned bits are flavor foundations.Prepare the Sauce Base:Reduce heat to medium and add 1 tablespoon butter to the skillet. Use a splash of water if the pan is dry to deglaze and lift browned bits. Add 6 minced garlic cloves and 1 diced medium onion with a pinch of salt and sauté until translucent and fragrant, about 5–7 minutes. Cook the onion until it begins to turn soft and slightly golden to build natural sweetness.Build the Sauce:Stir in the 15-ounce can of tomato sauce and 1 teaspoon sugar. Let the mixture simmer for 2–3 minutes to meld flavors. Return the seared chicken to the pan and stir to coat. Pour in 2 cups heavy cream slowly, stirring to create a consistent orange hue; bring just to a low simmer—avoid a rolling boil to prevent cream separation.Season and Simmer:Add 1/2 teaspoon cayenne (if using), 1 teaspoon garam masala, 1/2 teaspoon curry powder and 1/2 teaspoon black pepper. Reduce heat to low and let the sauce gently simmer for 8–10 minutes so spices bloom and flavors marry. Taste and adjust salt; the gentle simmer further softens acidity from the tomato.Finish with Butter:Turn off the heat and stir in the remaining 2 tablespoons of cold butter, a few cubes at a time, whisking to emulsify and give the sauce a silky sheen. Stir in 1/4 cup chopped parsley if desired and allow the residual heat to finish the sauce before serving.Serve and Enjoy:Serve the dish hot with warm naan and steamed rice. Spoon extra sauce over rice and garnish with more chopped parsley or a drizzle of cream for presentation. Leftovers reheat gently on low to maintain creaminess.

Storage Tips

Cool leftovers to room temperature for no more than two hours, then transfer to airtight containers and refrigerate for up to 3 days. For longer storage, freeze in portion-sized containers for up to 3 months; leave a small gap at the top for expansion. To reheat, thaw overnight in the refrigerator if frozen, then warm gently over low heat with a splash of water or broth to loosen the sauce. Avoid high heat which can cause the cream to split—stirring frequently and adding a teaspoon of cold butter or cream at the end helps re-emulsify the sauce.

Ingredient Substitutions

If you need to cut dairy, replace heavy cream with full-fat canned coconut milk and use a plant-based butter alternative, but expect a coconut note; reduce added sugar slightly to compensate. For gluten-free service, omit naan or use store-bought gluten-free flatbreads. Swap garam masala for a combination of ground coriander and cinnamon in a pinch, but add sparingly to avoid turning the sauce overly sweet. To reduce richness, use half-and-half in place of cream and increase simmer time to concentrate flavors.

Serving Suggestions

Serve with warm buttered naan and steamed basmati rice to soak up the sauce. Add a crisp cucumber and tomato salad tossed with lemon juice and chaat masala to cut the richness. For a special touch, top with a drizzle of cream, a sprinkle of chopped cilantro (or parsley), and thinly sliced green chilies for freshness. Pair with a light beer or slightly sweet Riesling if serving adults; for a family meal, a crisp lemon-lime soda is delightful.

Cultural Background

Butter chicken—originally from Delhi—is an evolution of tandoori cooking blended with a creamy tomato sauce to suit broader palates. The technique of finishing with butter and cream creates a mild, velvety sauce that became popular in northern India and later worldwide. Variations include the use of smoked tomatoes, fenugreek (kasuri methi) for a slightly bitter herbaceous note, and cooking the protein in a tandoor for a smoky accent.

Seasonal Adaptations

In cooler months, boost the warmth with an extra 1/4 teaspoon of garam masala and serve with roasted root vegetables; in summer, lighten the meal by using Greek yogurt instead of cream and serving with chilled cucumber raita and grilled flatbreads. Swap parsley for fresh cilantro when herbs are abundant in late spring and summer to add a bright, citrusy finish.

Meal Prep Tips

For streamlined weeknight dinners, sear the chicken and cool completely, then store the seared pieces in the fridge for up to 48 hours. Make the sauce base ahead and keep it separate; when ready to eat, combine and simmer for 8–10 minutes, finish with butter and cream, and serve. Portion into microwave-safe containers for lunches—reheat on medium power and stir halfway through to avoid scorching.

Bringing this all together, this version walks the line between fuss-free and restaurant-quality. With small technique-focused steps—searing for flavor, simmering gently, and finishing cold butter—you create a sauce that's silky, balanced, and memorable. Share it with friends, scale it for gatherings, and make it your own by adjusting heat and herbs.