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This butter chicken delivers restaurant-worthy results right from your own kitchen in under an hour. The creamy sauce wraps around tender, spiced chicken and makes every bite pure comfort. I love serving this for family dinners because it always gets rave reviews and the leftovers only taste better the next day.
My first attempt at this recipe had us gathered in the kitchen for seconds and now it is one of my go-to dishes for casual dinner parties. The aroma alone draws everyone to the table before you have even scooped the rice.
Gather Your Ingredients
- Boneless Skinless Chicken Thighs: tender cut of meat that gets even juicier as it simmers select fresh and nicely marbled thighs for the best result
- Salt: brings out every flavor in both the marinade and sauce
- Garlic Powder: easy boost of savoriness try to use a good-quality fresh jar
- Sweet Paprika: gives color and a rounded earthy flavor opt for a Spanish or Hungarian source if possible
- Curry Powder: adds signature warmth look for a blend with turmeric on the label
- Greek Yogurt: helps tenderize the chicken and makes it extra juicy choose full-fat for richness
- Vegetable Oil: neutral cooking base stick to something like canola or sunflower
- Butter: key for the velvety finish use real unsalted butter
- Fresh Garlic and Onion: the flavor base for the sauce always start with firm onions and plump cloves
- Canned Tomato Sauce: gives depth make sure it is plain and not too salty
- Sugar: enhances the tomatoes’ sweetness a small pinch goes a long way
- Heavy Cream: the secret to the creamy texture the best quality makes the sauce truly luscious
- Cayenne Pepper: optional for a fiery kick adjust to taste or skip for mild version
- Garam Masala: traditional Indian spice blend adds beautiful aroma
- Parsley: fresh garnish for brightness use flat-leaf if you can
- Naan and Steamed Rice: classic pairing for soaking up every last drop
How to Make It
- Marinate the Chicken:
- Combine chopped chicken thighs with salt garlic powder paprika curry powder and Greek yogurt in a medium bowl. Stir extremely well so each piece is coated. Massage in the spices by hand if you want deeper flavor. Let this mixture sit for at least fifteen minutes as you get everything else ready.
- Cook the Chicken:
- Heat the oil in your largest skillet over medium-high. Add the marinated chicken pieces in a single layer and let them sear for about eight to ten minutes. Use a spatula to flip occasionally so all sides develop a golden color and the chicken cooks through completely. Once done scoop out the chicken and let it rest on a plate but leave the oil and fond in the pan.
- Prepare the Sauce Base:
- Reduce the skillet heat to medium and toss in one tablespoon of butter. Scrape up all the delicious browned bits on the pan bottom adding a splash of water to help if needed. Add the finely minced garlic and diced onion along with a pinch of salt. Sauté until the onions become soft and nearly translucent about five minutes. This is the key to a deeply savory base.
- Build the Sauce:
- Pour in the tomato sauce and sprinkle the sugar on top. Stir then let everything simmer for two to three minutes for the flavors to meld. Return the seared chicken to the pan and mix well so every piece is coated in the sauce. Now slowly add the heavy cream stirring all the while. The sauce should turn creamy orange and look silky.
- Season and Simmer:
- Sprinkle in cayenne pepper for heat if desired garam masala curry powder and black pepper. Allow the sauce to bubble gently on low for about ten minutes. Taste as you go and adjust the spices or salt if needed. Be patient here so the flavors can really come together.
- Finish with Butter:
- Add the remaining two tablespoons of cold butter and let it melt in slowly as you swirl the pan. The sauce should get even glossier and thicker. If using parsley sprinkle it on now for a fresh herby contrast.
- Serve and Enjoy:
- Transfer the hot butter chicken into serving bowls and set out with plenty of fluffy steamed rice and soft naan. Spoon extra sauce over everything and enjoy right away with your favorite people.
Butter chicken is also called murgh makhani and is one of the few dishes my grandmother requested for her birthdays. Something about the way the butter swirls into the sauce at the end always makes me pause and savor both the aroma and the occasion. My favorite part is dunking a piece of naan into the warm sauce with a bit of chicken.
Flavor Boosters
Toast your spices briefly in a dry pan before adding for a next-level aroma and deeper flavor. Stir the cream in slowly and off the heat for the smoothest sauce texture. If you are feeling adventurous add a handful of chopped fenugreek leaves near the end for an authentic touch you will really taste the difference.
Serving Suggestions
Go classic with steamed basmati or jasmine rice and warm naan brushed with melted butter. Add a fresh green salad or cucumber raita to balance the richness. Sometimes I tuck leftovers into wraps for a speedy lunch the next day.
Creative Twists
If you only have chicken breast just cut it into large strips and reduce the cooking time slightly so it stays juicy. For dairy free swap coconut cream for the heavy cream and plant-based butter in place of regular butter. You can also use ghee for extra richness in the sauce base. Try adding a handful of spinach in the last few minutes for a seasonal twist.
I have heard from friends who doubled the recipe for their baby shower and made it the night before with great results. One even packed portions away for work lunch all week and raved about how easy it was to reheat. The crowd favorite step seems to be swirling in the last bit of butter which makes the dish extra luxurious.
Common Questions About the Recipe
- → How do you achieve a creamy, rich sauce?
The combination of heavy cream, butter, and slow simmering creates a velvety, luscious consistency.
- → What cut of chicken works best?
Boneless, skinless chicken thighs are ideal for tenderness and maximum flavor absorption during marination.
- → How do I adjust the spice level?
Reduce or omit cayenne pepper and adjust paprika for a milder taste, or add more for extra heat.
- → Can I prepare butter chicken ahead of time?
Yes, it stores well in the fridge for up to 3 days and reheats beautifully for make-ahead convenience.
- → What sides pair best with butter chicken?
Classic accompaniments include steamed basmati rice and warm naan to soak up the flavorful sauce.