If there’s one dish that turns a regular weeknight dinner into something special, it’s butter chicken. With its rich, velvety tomato-cream sauce, tender bites of spiced chicken, and a buttery finish that melts in your mouth, this dish delivers pure comfort in every bite. What makes this version even better? It’s incredibly easy to make at home using simple pantry ingredients, no fancy equipment needed.

This butter chicken recipe is the perfect mix of cozy, creamy, and crowd-pleasing. It brings restaurant-quality flavor into your kitchen without the complexity.

Creamy Butter Chicken (Easy & Flavor-Packed)

Why You’ll Love This Recipe

Butter chicken is a beloved classic for a reason. It’s warm, deeply flavorful, and beautifully balanced between spice and creaminess. You’ll love this recipe because:

It uses easy-to-find ingredients—no hard-to-source spices
The marinated chicken is tender, juicy, and full of flavor
The sauce is ultra-creamy and perfectly spiced, not too hot and not too mild
It’s ideal for weeknight dinners, but impressive enough for guests
It pairs perfectly with naan or rice, making it a full meal

This dish brings comfort and bold flavor in one pan, with a silky sauce that clings to every bite.

Ingredients

For the Chicken & Marinade:

1 ½ pounds skinless boneless chicken thighs, cut into bite-sized chunks
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon sweet paprika
½ teaspoon curry powder
1 tablespoon Greek yogurt

For the Butter Chicken Sauce:

3 tablespoons vegetable oil
3 tablespoons butter, divided
6 garlic cloves, minced
1 medium onion, diced
1 (15-ounce) can tomato sauce
1 teaspoon sugar
1 teaspoon salt, adjust to taste
½ teaspoon black pepper
2 cups heavy cream
½ teaspoon cayenne pepper (optional, for heat)
1 teaspoon garam masala
½ teaspoon curry powder
¼ cup freshly chopped parsley (optional, for garnish)

To Serve:

Naan bread
Steamed rice

Tip: You can find a full list of ingredients and measurements in the recipe card below

Instructions

Marinate the Chicken

In a medium bowl, combine the chicken with salt, garlic powder, paprika, curry powder, and Greek yogurt.
Mix well until all the chicken is evenly coated.
Set aside to marinate for at least 15 minutes while preparing the rest of the ingredients.

Cook the Chicken

Heat 3 tablespoons of oil in a large skillet over medium-high heat.
Add the marinated chicken and cook for 8–10 minutes, stirring occasionally, until golden and fully cooked through.
Remove the chicken from the skillet and set aside, leaving the oil in the pan.

Prepare the Sauce Base

Reduce the heat to medium and add 1 tablespoon of butter to the skillet.
Deglaze the pan by scraping up any browned bits from the bottom.
Add the garlic and onion with a small pinch of salt and sauté until the onion is translucent and fragrant, about 3–4 minutes.

Build the Sauce

Stir in the tomato sauce and sugar. Let simmer for 2–3 minutes to develop flavor.
Return the cooked chicken to the pan and stir to coat.
Pour in the heavy cream and stir until the sauce turns a rich orange color.

Season and Simmer

Add cayenne pepper (if using), garam masala, curry powder, and black pepper.
Reduce heat to low and simmer for 10 minutes, stirring occasionally.
Taste and adjust seasoning as needed with more salt or spices.

Finish with Butter

Stir in the remaining 2 tablespoons of cold butter for a silky finish.
Garnish with freshly chopped parsley if desired.

Serve and Enjoy

Serve warm with soft naan bread or fluffy steamed rice. The sauce is perfect for scooping and soaking—it’s the kind of dish that leaves your plate clean.

Variations

Swap chicken thighs for chicken breast if preferred (just don’t overcook)
Make it spicy with extra cayenne or fresh chopped chilies
Dairy-free version: Use coconut cream in place of heavy cream and plant-based butter
Low-carb option: Serve with cauliflower rice or grilled veggies instead of naan
Add veggies: Stir in spinach, peas, or bell peppers for a colorful twist

Heating and Storage

Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Freeze in a freezer-safe container for up to 2 months. Thaw in the fridge overnight.
Reheat: Warm gently over medium heat on the stove or in the microwave until heated through. Stir in a splash of cream or water if needed to loosen the sauce.

Frequently Asked Questions

Can I use chicken breast instead of thighs?

Yes, but thighs are juicier and more flavorful. If using breast, be careful not to overcook them.

How spicy is this butter chicken?

It’s mild with a slight warmth. For more heat, increase the cayenne or add chili flakes.

Can I make this ahead of time?

Definitely. Butter chicken tastes even better the next day as the flavors deepen.

What can I use instead of heavy cream?

Coconut cream, evaporated milk, or half-and-half are good alternatives.

Is butter chicken gluten-free?

Yes, the ingredients listed are naturally gluten-free. Just ensure your sides (like naan) are gluten-free if needed.

Can I make this dairy-free?

Yes. Use coconut cream and plant-based butter or oil instead of dairy.

Can I use store-bought garam masala?

Yes, but for the best flavor, use a fresh or high-quality blend.

Can I double the recipe?

Absolutely. Just use a larger skillet or pot to avoid overcrowding.

How do I keep the chicken tender?

Avoid overcooking. Marinating it with yogurt also helps keep it juicy.

What’s the best side dish for butter chicken?

Naan and basmati rice are classics, but it also pairs well with couscous or even mashed potatoes.

Conclusion

This creamy butter chicken recipe is the definition of comfort food. It’s rich, flavorful, and satisfying without being overly complicated. Whether you’re cooking for the family or making it for a quiet night in, this dish delivers restaurant-style taste from your own kitchen. Don’t forget the naan—every drop of sauce is worth savoring.