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Creamy Butter Chicken: easy, weeknight-friendly curry

Prep 25 min Cook 35 min Difficulty 3/5

Buttery, creamy butter chicken with tender chicken pieces in a tomato-cream sauce. Quick, home-cook friendly and flavorful.

Why this recipe works

Butter chicken with yogurt-marinated chicken thighs in a tangy tomato-cream sauce. This recipe suits home cooks who want a comforting, flavorful curry without long simmer times.

Search intent: How to make butter chicken at home
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Key takeaways

Marinade chicken for depth of flavor.
Brown the chicken in batches to avoid stewing.
Finish with cream and butter for a glossy sauce.

Recipe guide

Butter chicken with yogurt-marinated chicken thighs in a tangy tomato-cream sauce. This recipe suits home cooks who want a comforting, flavorful curry without long simmer times.

A cozy, pantry-friendly butter chicken you can master tonight.

  • Marinade chicken for depth of flavor.
  • Brown the chicken in batches to avoid stewing.
  • Finish with cream and butter for a glossy sauce.

Overview

This butter chicken recipe uses boneless chicken thighs marinated in yogurt and spices, then finished in a rich tomato-cream sauce. It’s approachable for weeknights and dinner guests alike.

Make-ahead and storage

Marinate the chicken up to overnight. The sauce can be prepared and kept in the fridge for 1–2 days. Reheat gently and add a splash of cream if needed.

Serving tips

Pair with steamed rice or naan. Garnish with a small pat of butter and adjust salt and chili to taste.

Ingredients

  • 500 g boneless chicken thighs, cut into 2 cm pieces
  • 150 g plain yogurt
  • 2 tbsp lemon juice
  • 2 tsp salt
  • 1 tbsp garam masala
  • 1 tsp turmeric
  • 1 tsp chili powder
  • 2 tbsp vegetable oil
  • 40 g unsalted butter
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp grated ginger
  • 400 g canned crushed tomatoes
  • 150 ml heavy cream
  • 1 tsp ground cumin
  • 1 tsp fenugreek leaves (optional)

Instructions

  1. Combine yogurt, lemon juice, 1 tsp salt, 1 tbsp garam masala, turmeric, chili powder and chicken pieces in a bowl; mix, cover and refrigerate at least 1 hour or overnight.
  2. Heat vegetable oil in a large skillet over medium-high heat.
  3. Sear marinated chicken in batches until browned but not fully cooked, about 3–4 minutes per side; remove and set aside.
  4. Melt butter in the same skillet over medium heat.
  5. Add chopped onion and cook, stirring, until soft and golden, about 8–10 minutes.
  6. Stir in garlic and grated ginger and cook 1 minute until fragrant.
  7. Add ground cumin and remaining 1 tbsp garam masala and cook 30 seconds to bloom the spices.
  8. Pour in crushed tomatoes, 1 tsp salt, and simmer gently 10–12 minutes until sauce thickens and oil separates slightly.
  9. Return browned chicken and any accumulated juices to the skillet, reduce heat to low, cover and simmer 10–12 minutes until chicken is cooked through.
  10. Stir in heavy cream and fenugreek leaves (if using), simmer 3–5 minutes to meld flavors; adjust salt and chili to taste.
  11. If desired, blend half the sauce for a smoother texture, then return to pan and stir to combine.
  12. Garnish with a small pat of butter and serve hot with rice or naan.

FAQs

Can I use chicken breast instead of thighs? Yes, but thighs stay juicier. Adjust cooking time to avoid drying out breast meat.
Can I make this dairy-free? Use coconut cream or cashew cream in place of heavy cream and skip butter, or use a dairy-free yogurt.
How spicy is this recipe? Chili powder amount is moderate; reduce if sensitive to heat or increase for more heat.