Quick & Easy Butter Chicken

This rich and velvety butter chicken transforms a restaurant favorite into an achievable weeknight dinner. The creamy tomato sauce with its perfect balance of warm spices creates a dish that tastes like it simmered all day but comes together in under an hour.

Why You'll Love This Recipe

I first made this butter chicken during a cold winter evening when I was craving something comforting yet special. My family was so impressed they thought I had ordered from our favorite Indian restaurant. Now it has become our Sunday dinner tradition when we want something that feels indulgent but doesn't require hours in the kitchen.

Ingredients

• Chicken thighs dark meat stays juicy and tender in the rich sauce
• Greek yogurt tenderizes the chicken while adding subtle tanginess
• Garam masala authentic warming spice blend that defines butter chicken
• Heavy cream creates that signature rich and velvety texture
• Tomato sauce provides the perfect base without the work of pureeing fresh tomatoes
• Butter adds richness and silky mouthfeel to finish the dish

How To Make Butter Chicken

Marinate the Chicken

Combine chicken pieces with yogurt and spices in a bowl, ensuring each piece is thoroughly coated. The yogurt works as a tenderizer while the spices begin to infuse the meat. Let it rest for at least 15 minutes. This short marination time works perfectly for weeknights but you can marinate overnight for even more flavor.

Cook the Chicken

Heat oil in a large skillet until shimmering but not smoking. Add marinated chicken in a single layer without overcrowding to ensure proper browning. Cook until golden with slightly charred edges, about 8-10 minutes. The chicken should reach 165°F but remain tender. Remove and set aside.

Create the Flavor Base

Add butter to the same pan, allowing it to melt while scraping up the flavorful browned bits from the chicken. Add garlic and onion, cooking until they become fragrant and translucent, about 5 minutes. This aromatic base is essential for authentic flavor.

Develop the Sauce

Pour in tomato sauce and add sugar to balance acidity. Let it simmer briefly until slightly thickened before returning the chicken to the pan. The sauce will coat each piece of chicken while absorbing its flavors.

Enrich with Cream

Add heavy cream slowly while stirring continuously to prevent curdling. Watch as the sauce transforms to that characteristic orange hue. Simmer gently to allow the cream to incorporate fully without separating.

Season to Perfection

Add the remaining spices and simmer on low heat. This final cooking time allows all the flavors to meld together while the sauce reduces slightly and thickens. Adjust seasonings to your preference.

Finish with Butter

Stir in cold butter pieces at the very end off the heat. This technique, called mounting with butter, creates an unbelievably silky texture and adds a beautiful sheen to your sauce.

You Must Know

My absolute favorite part of this recipe is the final addition of cold butter that transforms the sauce into something truly restaurant-worthy. This technique was taught to me by my neighbor who trained as a chef in Delhi, and it makes all the difference between a good butter chicken and an exceptional one. The butter melts slowly into the hot sauce, creating microscopic fat globules that give the sauce its signature velvety texture.

Perfect Pairings

Butter chicken deserves the perfect accompaniments. While basmati rice is traditional, try serving it with jeera rice (cumin-spiced rice) for extra flavor. Warm naan bread is essential for scooping up that delicious sauce, but garlic naan takes the experience to another level. For a complete meal, add a simple cucumber raita and some pickled onions on the side to cut through the richness.

Make-Ahead and Storage

This butter chicken reheats beautifully, making it perfect for meal prep. Store in an airtight container in the refrigerator for up to 4 days. The flavors actually intensify overnight as the spices continue to bloom in the sauce. When reheating, do so gently over low heat on the stovetop, adding a splash of water or cream if needed to loosen the sauce. For freezing, cool completely before transferring to freezer-safe containers, leaving room for expansion. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.

Ingredient Substitutions

No need to make a special trip to the store if you're missing a few ingredients. Coconut milk works beautifully in place of heavy cream for a dairy-light version with a subtle tropical note. No Greek yogurt? Regular yogurt or even sour cream will work for the marinade. If you don't have garam masala, you can approximate it with a blend of cinnamon, cardamom, cumin, and coriander. For a vegetarian version, substitute paneer cheese or extra-firm tofu for the chicken, adjusting cooking time accordingly.

Pro Tips

Recipe FAQs

→ Can I use chicken breast instead of thighs?

Yes, you can substitute chicken breast for thighs, but be careful not to overcook as breast meat tends to dry out more quickly. Reduce the cooking time to about 6-8 minutes and make sure the internal temperature reaches 165°F (74°C).

→ How can I make this butter chicken less spicy?

To reduce the spiciness, simply omit the cayenne pepper completely. You can also reduce the amount of garam masala and curry powder by half, then adjust to taste after the sauce has simmered.

→ Can I substitute the heavy cream?

Yes, you can use half-and-half or coconut milk as alternatives to heavy cream. Coconut milk will add a slightly different flavor profile but works wonderfully with the Indian spices. For a lighter version, cashew cream is another excellent option.

→ How long can I marinate the chicken?

While the recipe calls for a minimum of 15 minutes, you can marinate the chicken for up to 24 hours in the refrigerator for more flavor development. Just make sure to store it in an airtight container.

→ Can I make butter chicken ahead of time?

Absolutely! Butter chicken actually tastes even better the next day as the flavors have more time to meld together. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of cream if needed to restore the creamy consistency.

→ Is this butter chicken authentic?

This is a simplified, home-friendly version of butter chicken (murgh makhani). While it captures the essential flavors, traditional versions might use bone-in chicken, more complex spice blends, and often include ingredients like fenugreek leaves (kasoori methi) for more authentic flavor.