This homemade butter chicken is the kind of meal that turns a simple weeknight into something memorable. I discovered this interpretation one chilly evening when I wanted the familiar warmth of my favorite takeout but without the extra sodium and preservatives. The result is a silky tomato and cream sauce that clings to pieces of well-seasoned chicken, balanced by a gentle garam masala finish and just enough butter to feel indulgent without overwhelming the dish. It’s comforting, richly flavorful, and reliably gets everyone at the table smiling.

I always reach for boneless skinless thighs for maximum tenderness and forgiving cooking time; they stay juicy even if you wander off to set the table. This version began as a pantry-friendly iteration—simple spices, a can of tomato sauce, and heavy cream—then evolved over a few tries into what I now make whenever friends come over. It’s versatile: mild for family meals, or dialed up with cayenne when I want to impress guests who like heat. The contrast of creamy sauce, aromatic spices, and tender chicken is what makes this dish stick in people’s memories.

Ingredients

• Chicken thighs: I use 1 1/2 pounds of boneless, skinless thighs because they stay moist and tolerate shorter cooking times; look for even-sized pieces. Thighs give a richer texture than breasts and absorb the marinade beautifully.
• Salt and spices: Simple seasonings—salt, garlic powder, sweet paprika, and curry powder—create a rounded base. I reach for a good-quality garam masala (like MDH or Rani) for finishing; it adds depth without heat.
• Greek yogurt: One tablespoon acts as a tenderizer in the marinade and helps the spice blend adhere. Full-fat plain yogurt works best for flavor and texture.
• Onion and garlic: One medium onion and six cloves of garlic build the savory backbone of the sauce; cook them until translucent to avoid raw sharpness.
• Tomato sauce: A 15-ounce can provides the tomato body. Choose a plain tomato sauce without heavy added seasoning so you control the final balance.
• Heavy cream and butter: Two cups of heavy cream plus three tablespoons of butter give the sauce its signature richness; use unsalted butter so you can adjust salt precisely.
• Finishing herbs: Fresh parsley (about 1/4 cup chopped) is optional but brightens the heavy sauce and makes presentation pop.

Instructions

Marinate the chicken: Combine 1 1/2 pounds of bite-sized chicken thighs with 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon sweet paprika, 1/2 teaspoon curry powder, and 1 tablespoon plain Greek yogurt in a mixing bowl. Toss until evenly coated. Cover and refrigerate at least 15 minutes; for deeper flavor, marinate up to 2 hours or overnight. The yogurt gently tenderizes, while paprika and curry build color and aroma. Prepare the sauce base: In a large skillet over medium heat, warm 3 tablespoons vegetable oil and 1 tablespoon unsalted butter. Add 6 minced garlic cloves and 1 diced medium onion. Sauté, stirring occasionally, until the onion is soft and translucent, about 6 to 8 minutes. Lower heat if the garlic browns too quickly; you want the aromatics softened, not bitter. Add tomato and cream: Pour in a 15-ounce can of tomato sauce and stir to combine with the onion mixture. Add 1 teaspoon sugar, 1 teaspoon salt, and 1/2 teaspoon black pepper. Reduce heat to low and slowly stir in 2 cups heavy cream until the sauce is smooth. Bring the sauce to a gentle simmer, then add 1/2 teaspoon cayenne (optional), 1 teaspoon garam masala, and 1/2 teaspoon curry powder. Simmer for 6 to 8 minutes so the flavors meld; keep the heat low to prevent curdling. Cook the marinated chicken: While the sauce simmers, heat a second large skillet over medium-high heat. Add a touch of oil if needed and arrange the marinated chicken pieces in a single layer. Sear without crowding for 3 to 4 minutes per side until browned and cooked through to an internal temperature of 165°F. Browning adds savory depth to the final dish. Combine and finish: Transfer the cooked chicken into the simmering sauce. Stir in the remaining 2 tablespoons of butter until melted and the sauce turns glossy. Allow everything to simmer together for 4 to 6 minutes so the chicken absorbs the sauce flavors. Taste and adjust salt or cayenne as needed. Garnish with 1/4 cup chopped parsley if using, and serve hot with naan and steamed rice.

Storage Tips

Cool the dish to room temperature (no more than two hours at room temperature) and transfer to an airtight container. Refrigerate for up to four days; reheat gently over low to medium heat to avoid separating the cream. For freezing, portion into meal-sized containers, leaving a small headspace for expansion, and freeze for up to three months. Thaw overnight in the refrigerator before reheating. To reheat from chilled, warm slowly in a saucepan, adding a splash of water or milk to smooth the sauce if it appears too thick.

Ingredient Substitutions

If you prefer white meat, replace the thighs with 1 1/2 pounds of boneless skinless chicken breast, cut into slightly larger pieces and watch the cooking time closely to avoid drying out. For a lighter sauce, use half-and-half instead of heavy cream, though the texture will be less luxurious. To make a dairy-free version, swap heavy cream for full-fat coconut milk and use a plant-based butter. Want more vegetables? Add cubed potatoes or bell peppers during the simmering step; par-cook firm vegetables so they finish tender with the chicken.

Serving Suggestions

Serve with warm naan to soak up the sauce and with steamed basmati rice to stretch the meal. A simple cucumber raita or green salad with lemon vinaigrette adds brightness. For a heartier plate, serve over roasted cauliflower rice or alongside spiced lentils. Garnish with fresh parsley or cilantro and a drizzle of melted butter for an inviting finish.

Cultural Background

Butter chicken, known as murgh makhani, originated in Delhi in the 1950s and is a staple of North Indian cuisine. It was developed as a way to reuse tandoori chicken by simmering it in a buttery tomato-based sauce, which produced a rich, mellow curry that appealed to many palates. Over time it became a global favorite and has evolved into countless regional adaptations—some lean toward creaminess, others highlight smoky or tangy notes.

Seasonal Adaptations

In winter, enrich the sauce with a small splash of stock and extra cream for a truly cozy meal. In summer, lighten it with more tomato and less cream, or add bright finishing herbs and a squeeze of lemon to cut through the richness. For holiday gatherings, increase the batch and serve family-style with warm flatbreads and an assortment of pickles and chutneys for contrast.

Meal Prep Tips

Cook the sauce and chicken separately and store in different containers for the week to maintain texture. Assemble portions into microwave-safe containers with rice on the side for grab-and-go lunches. Reheat the sauce first, then add chicken to warm through to prevent overcooking. If freezing, portion into individual servings for easy thawing and reheating.

This classic combination of tender chicken and creamy spiced tomato sauce is one I return to again and again. It’s forgiving, adaptable, and reliably comforting—perfect for busy evenings or relaxed weekend dinners shared with friends and family. Give it a try, and tweak the spices to make it truly your own.