This homemade butter chicken has been a weekday showstopper in my kitchen for years. I first put this combination together on a rainy evening when I wanted something comforting but bright enough to cheer up the family. The result was a glossy, tomato and cream sauce that clung to tender chunks of thigh meat, and the aroma filled the house with warm spices and sweet caramelized onion. It quickly became a requested dish for casual dinners and special occasions alike. I learned to balance richness and acidity so the sauce never felt heavy and to finish with fresh herbs for a lively contrast.The texture here is everything. Using boneless skinless thighs keeps the meat succulent under higher heat and during the final simmer. Seared until golden, the bites retain their juices even after finishing in the creamy sauce. The sauce itself is smooth and velvety thanks to the heavy cream and a little butter folded in at the end. Subtle touches like a teaspoon of Greek yogurt in the marinade and a short reduction of tomato sauce make a meaningful difference in flavor depth and mouthfeel.I discovered small technique tweaks along the way that transformed the dish from good to memorable. Toasting the garam masala briefly in the hot sauce for the final minute releases aromatic oils without overpowering. Searing the chicken in a single layer gives those caramelized edges that build savory complexity. And a final squeeze of lemon or scatter of parsley brightens each bite so the cream does not dominate. This version is approachable, uses ingredients that are easy to find, and comes together in under an hour for a very satisfying result.

Ingredients

• Chicken thighs: Use 1 and a half pounds boneless, skinless thighs cut into bite sized pieces. Thighs give a richer mouthfeel and stand up to higher heat without drying out. Choose fresh or fully thawed meat for even searing.
• Greek yogurt: One tablespoon plain full fat Greek yogurt adds a touch of tang and helps the spices adhere while tenderizing the chicken slightly. Avoid flavored yogurts.
• Spices: You will use salt, garlic powder, sweet paprika, curry powder, and garam masala at different stages. Sweet paprika gives color, curry powder builds the base, and garam masala is best added toward the end for aroma.
• Butter and oil: Three tablespoons neutral oil and three tablespoons unsalted butter in total. The oil prevents the butter from burning while the butter adds richness and shine to the final sauce.
• Onion and garlic: One medium onion diced and six cloves garlic minced. Cook the onion until translucent and starting to caramelize to create a sweet savory backbone for the sauce.
• Tomato sauce: One 15 ounce can of plain tomato sauce. Choose a good quality brand with clean acidity and no extra seasonings to control flavor precisely.
• Heavy cream: Two cups heavy cream create the silky finish. Substitute half and half for a lighter texture but accept reduced silkiness and mouthcoat.
• Finishing herbs: One quarter cup chopped fresh parsley or cilantro to scatter on top before serving. The fresh herb brightens and contrasts the rich sauce.
• To serve: Warm naan and steamed basmati rice. Both soak up the sauce and provide complementary textures for sharing.

Instructions

Marinate the chicken:Place 1 and a half pounds of cut chicken thighs in a bowl. Add 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon sweet paprika, one half teaspoon curry powder, and 1 tablespoon plain Greek yogurt. Mix so every piece is lightly coated, then let rest for at least 15 to 20 minutes at room temperature or refrigerate up to 2 hours. The yogurt and salt begin to tenderize and season the meat through.Sear the chicken:Heat 1 tablespoon neutral oil in a large heavy skillet over medium high heat until shimmering. Add the marinated chicken in a single layer, do not overcrowd. Sear 2 to 3 minutes per side until golden but not completely cooked. Remove and set aside with any accumulated juices. Browning develops flavor through the Maillard reaction and creates savory depth.Build the sauce:In the same pan add the remaining 2 tablespoons oil and 2 tablespoons butter. Reduce heat to medium and add one medium diced onion. Sauté until soft and beginning to caramelize, about 6 to 8 minutes. Add six minced garlic cloves and cook 30 to 60 seconds until fragrant. Stir in the 15 ounce can of tomato sauce, 1 teaspoon sugar, 1 teaspoon salt, and one half teaspoon black pepper. Bring to a gentle simmer and reduce 6 to 8 minutes to concentrate flavors and remove raw tomato note.Simmer with cream and spices:Lower the heat and stir in two cups heavy cream, one half teaspoon cayenne pepper if you like heat, 1 teaspoon garam masala, and one half teaspoon curry powder. Return the seared chicken along with any juices to the pan. Simmer gently 8 to 10 minutes until the chicken reaches a safe internal temperature and the sauce thickens to coat the back of a spoon.Finish and serve:Stir in the remaining 1 tablespoon butter for a glossy finish. Taste and adjust seasoning with a pinch more salt or a squeeze of lemon for brightness. Scatter one quarter cup chopped parsley or cilantro and serve immediately with warm naan and steamed basmati rice.

Storage Tips

Store leftovers in airtight containers in the refrigerator for up to three days. For freezing, cool completely before portioning into freezer safe containers and label with the date. When reheating from chilled, warm slowly over low heat with a splash of water or broth to loosen the sauce; avoid high heat which can separate the cream. If previously frozen, thaw overnight in the refrigerator and stir gently while reheating. When reheating single portions in the microwave, heat in short intervals and stir between cycles to preserve creaminess and even temperature.

Ingredient Substitutions

If you need a lighter version, substitute half and half for heavy cream but expect a thinner sauce and less gloss. To make it dairy free, replace heavy cream with full fat coconut milk and use a dairy free butter substitute; the flavor will shift toward coconut and be less neutral. Swap parsley with cilantro for a more traditional finish, or omit the herb altogether if serving immediately. If you only have chicken breast, reduce final simmer time and check for doneness sooner. For a smokier edge, use smoked paprika in place of sweet paprika in small amounts.

Serving Suggestions

Serve with steamed basmati rice to soak up the sauce and warm naan for tearing and dipping. For a lighter plate, pair with a salad of cucumber, tomato, and red onion dressed with lemon and yogurt. Pickled onions or a simple cucumber raita provide refreshing contrast. For a family style meal, place the butter chicken in a wide shallow bowl, scatter herbs on top, and offer lemon wedges, extra garam masala, and warm breads for guests to customize each bite.

Cultural Background

Butter chicken originated in northern India and became beloved for its rich tomato and butter based sauce. It grew from a tradition of tandoori and slow braising techniques and was adapted by cooks seeking a creamier, milder dish. Variations exist across regions and restaurants, some featuring more robust spices or smokier notes. This home friendly version respects the core of the classic while using a skillet rather than a tandoor approach so it is accessible to home cooks without specialized equipment.

Seasonal Adaptations

In winter use the full heavy cream for comforting richness and serve with roasted root vegetables. In summer lighten the dish by using half and half and adding a bright herb salad on the side. For holidays consider adding roasted squash or sweet potato cubes into the final simmer for an autumnal twist. Fresh, ripe tomatoes can replace the canned sauce in late summer; briefly blitz and strain them before reducing to preserve color and sweetness.

Meal Prep Tips

For make ahead convenience, marinate the chicken up to two hours ahead and keep refrigerated. Prepare the sauce up to two days in advance and store separately from the rice. When assembling for reheating, combine sauce and chicken and warm slowly to preserve texture. Portion into single serving containers for easy weekday lunches. A small splash of water or broth while reheating will bring the sauce back to a silky consistency without diluting the flavors significantly.

Sharing this dish has produced many small celebrations at my table, from quiet weeknight comfort to festive gatherings. I encourage you to make it your own by adjusting spice levels and garnishes. There is great satisfaction in a dish that fills the house with aroma and brings people together around a warm bowl of sauce and rice.