Make Easy Butter Chicken That Tastes Amazing – A Weeknight Favorite

Butter chicken is one of those dishes that feels special but doesn’t have to be complicated. Creamy, rich, and full of warm spices, it’s exactly the kind of comfort food you crave after a long day. This version keeps the flavors big and the steps simple, so it works on a busy weeknight.

You’ll get tender chicken, a silky tomato-butter sauce, and that restaurant-style finish at home. Serve it with rice or warm naan, and you’re set.

What Makes This Recipe So Good

• Bold flavor, minimal effort: A smart spice blend and quick marinade bring depth without hours of cooking.
• Authentic vibe, accessible ingredients: You can find everything at a regular grocery store, and the method is straightforward.
• Comfortingly creamy: Butter and cream balance the tomatoes and spices for a sauce that’s velvety and rich.
• Flexible heat level: Adjust chili powder and garam masala to match your spice comfort zone.
• Great for meal prep: The flavors get even better the next day, and it freezes well.

Ingredients

• Chicken: 1.5 pounds boneless, skinless chicken thighs (or breasts), cut into bite-size pieces
• Yogurt marinade:
  • 1/2 cup plain Greek yogurt (or regular plain yogurt)
  • 1 tablespoon lemon juice
  • 1 tablespoon grated fresh ginger
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon Kashmiri chili powder (or 1/2 tsp paprika + 1/4 tsp cayenne)
  • 1/2 teaspoon turmeric
  • 1 teaspoon salt
• For the sauce:
  • 2 tablespoons neutral oil (or ghee)
  • 3 tablespoons unsalted butter, divided
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon Kashmiri chili powder (or 1/2 tsp paprika + 1/4 tsp cayenne)
  • 1 can (14–15 oz) crushed tomatoes or tomato puree
  • 1 teaspoon sugar (optional, to balance acidity)
  • 1 teaspoon salt, plus more to taste
  • 3/4 cup heavy cream (or full-fat coconut milk for dairy-free)
  • Fresh cilantro, chopped, for garnish
• To serve: Cooked basmati rice and warm naan

Step-by-Step Instructions

1. Marinate the chicken: In a bowl, combine yogurt, lemon juice, ginger, garlic, cumin, coriander, chili powder, turmeric, and salt. Add chicken and coat well.Cover and refrigerate at least 30 minutes (up to 24 hours for deeper flavor).
2. Sear the chicken: Heat 1 tablespoon oil in a large skillet over medium-high heat. Shake off excess marinade and sear chicken in batches, 2–3 minutes per side, until lightly browned. It doesn’t need to be fully cooked yet.Transfer to a plate.
3. Build the aromatics: In the same pan, lower heat to medium. Add remaining oil and 1 tablespoon butter. Add onion and cook 5–7 minutes until soft and lightly golden.Stir in garlic and ginger and cook 1 minute until fragrant.
4. Toast the spices: Add garam masala, cumin, coriander, and chili powder. Stir 30 seconds to wake up the spices. If the pan looks dry, add a splash of oil or a bit of butter.
5. Add tomatoes and simmer: Pour in crushed tomatoes, sugar (if using), and salt.Simmer 8–10 minutes, stirring occasionally, until slightly thickened and the raw tomato smell mellows.
6. Blend for a silky sauce (optional but recommended): Use an immersion blender to puree the sauce until smooth. Or carefully transfer to a blender and return it to the pan. This step gives that restaurant-style texture.
7. Finish the sauce: Stir in 2 tablespoons butter until melted and glossy.Pour in the cream and simmer on low for 2–3 minutes. Taste and adjust salt, sugar, or chili to your liking.
8. Return the chicken: Add seared chicken and any juices. Simmer gently 6–8 minutes, or until chicken is cooked through and tender.Avoid boiling hard; keep it at a gentle bubble.
9. Garnish and serve: Sprinkle with chopped cilantro. Serve hot with basmati rice and naan. A squeeze of lemon at the table brightens everything.

How to Store

• Fridge: Cool completely, then store in an airtight container for up to 4 days.
• Freezer: Freeze in portions for 2–3 months.Thaw overnight in the fridge.
• Reheat: Warm gently on the stovetop over low heat, adding a splash of water or cream to loosen the sauce. Avoid high heat to prevent splitting.

Health Benefits

• Protein-rich: Chicken provides complete protein to support muscles and keep you full.
• Anti-inflammatory spices: Ginger, turmeric, and coriander bring antioxidants and may support digestion.
• Customizable richness: You can lighten the dish by using half-and-half or evaporated milk, or keep it richer with full cream.
• Balanced meal: Pair with steamed veggies or a side salad to round out the plate and add fiber.

Pitfalls to Watch Out For

• Skipping the marinade: Even 30 minutes makes the chicken more tender and flavorful.
• Overcrowding the pan: Sear in batches for good color. Steaming the chicken makes it tough and pale.
• Boiling the cream: High heat can cause the sauce to split.Keep it at a gentle simmer.
• Underseasoning: Taste at the end. A pinch more salt or a touch of sugar can balance acidity.
• Too much heat: Kashmiri chili is mild and vibrant. If using cayenne, start small and build up.

Recipe Variations

• Dairy-free: Use coconut yogurt in the marinade and full-fat coconut milk in the sauce.Swap butter for coconut oil or more ghee if tolerated.
• Grill or air-fry the chicken: Charred edges add smoky flavor. Cook marinated pieces until just done, then fold into the sauce.
• Paneer or chickpeas: For a vegetarian version, use cubed paneer or a can of drained chickpeas. Simmer gently so they absorb the sauce.
• Extra veggies: Add peas or spinach in the last few minutes.They bring color and freshness without complicating the dish.
• Lighter sauce: Use half cream and half milk, or stir in plain yogurt off heat for tang (temper the yogurt with a little warm sauce first).

FAQ

Can I make this ahead?

Yes. The sauce tastes even better the next day. Store it separately from the chicken if you want the chicken to stay extra tender, then combine when reheating.

What if I don’t have garam masala?

Use a mix of ground cumin, coriander, a pinch of cinnamon, and a little black pepper.

It won’t be identical, but it will still taste great.

Is chicken breast okay?

Yes. Thighs stay juicier, but breasts work well. Don’t overcook during searing; let them finish gently in the sauce.

How do I fix a sauce that’s too thick?

Stir in a splash of water, stock, or milk until it reaches your preferred consistency.

Adjust salt after thinning.

Why is my sauce grainy?

It likely needs blending or more simmer time. Blend until smooth and simmer a few minutes. Adding a knob of butter at the end also helps emulsify.

Can I make it spicier?

Absolutely.

Add more chili powder or a pinch of cayenne, or finish with sliced fresh chilies. Taste as you go.

What’s the best rice to serve with butter chicken?

Fragrant basmati is classic. Rinse well and cook until fluffy.

A squeeze of lemon and a pinch of salt brighten it nicely.

Wrapping Up

This easy butter chicken brings restaurant-level flavor with a short, sensible ingredient list and a calm, step-by-step method. The marinade builds tenderness, the spice-toasting deepens flavor, and a quick blend makes the sauce silky. Keep the heat gentle, taste as you go, and you’ll end up with a dish that’s cozy, balanced, and seriously satisfying.

Make extra—you’ll want leftovers for tomorrow’s lunch.