This butter chicken is my go to for nights when I want something comforting without a long list of steps. I discovered this simplified version one rainy evening while craving the familiar restaurant flavors but with fewer ingredients and less fuss. The result is a rich, velvety sauce that clings to tender chicken pieces and comes together in roughly 45 minutes from start to finish. The balance of savory butter, warm garam masala, and a touch of sweetness from tomato sauce creates a dish that feels indulgent yet approachable.

What makes this especially dear to me is how quickly it became a family staple. Kids and adults alike reach for seconds because the texture is silky and the spice gentle enough for broad appeal. The marinade with Greek yogurt helps the chicken stay tender while the final addition of cold butter gives the sauce a glossy finish that makes each bite decadent. I often pair it with store bought naan and jasmine rice to keep the weeknight rhythm easy and satisfying.

Ingredients

• Chicken: 1 and 1 half pounds boneless skinless chicken thighs cut into bite sized pieces. Thighs are forgiving in the pan and stay juicy, brand choices matter less than freshness.
• Salt and spices: 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon sweet paprika, and one half teaspoon curry powder. These provide an earthy base and a rounded color without overwhelming the sauce.
• Greek yogurt: 1 tablespoon plain Greek yogurt in the marinade to tenderize the chicken and add a subtle tang that balances the creaminess of the final sauce.
• Fats for cooking: 3 tablespoons vegetable oil and 3 tablespoons unsalted butter divided. The oil prevents sticking while butter added at the end enriches the sauce for a silky mouthfeel.
• Aromatics: 6 cloves garlic minced and 1 medium onion diced. Use a yellow onion for sweetness or white for a cleaner bite, minced garlic yields more even distribution.
• Tomato and sweetener: 1 15 ounce can tomato sauce and 1 teaspoon sugar. Tomato sauce creates the saucy base while a pinch of sugar rounds the acidity.
• Seasoning: 1 teaspoon salt adjust to taste and one half teaspoon black pepper plus optional one half teaspoon cayenne for heat.
• Cream and warm spices: 2 cups heavy cream, 1 teaspoon garam masala, and one half teaspoon curry powder to finish with classic aromatic notes.
• Garnish: One quarter cup freshly chopped parsley optional for bright contrast. Serve with warm naan and steamed rice as preferred.

Instructions

Marinate the chickenCombine 1 and one half pounds of chicken thighs with 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon sweet paprika, one half teaspoon curry powder, and 1 tablespoon Greek yogurt in a medium bowl. Toss until every piece is evenly coated. Let rest for at least 15 minutes while preparing other elements so the yogurt can tenderize the surface.Brown the chickenHeat 3 tablespoons vegetable oil in a large skillet over medium high heat until shimmering. Add the marinated chicken in a single layer and cook 8 to 10 minutes, stirring occasionally, until pieces are golden and cooked through. Remove chicken to a plate leaving the oil and any fond in the pan for flavor.Sauté aromaticsReduce heat to medium and add 1 tablespoon butter to the skillet, scraping up brown bits to deglaze the pan. Add minced garlic and diced onion with a pinch of salt and cook 4 to 6 minutes until the onion is translucent and fragrant. This step builds the savory foundation for the sauce.Add tomato and simmerPour in one 15 ounce can of tomato sauce and stir in 1 teaspoon sugar. Let the mixture simmer 2 to 3 minutes to meld flavors and reduce the raw tomato taste. If the pan looks dry add a tablespoon of water to help combine.Return chicken and add creamReturn cooked chicken to the skillet and stir to coat. Pour in 2 cups heavy cream and stir constantly until the sauce turns a warm orange and begins to thicken. Keep the heat low to prevent the cream from separating.Season and finishAdd one half teaspoon cayenne if using, 1 teaspoon garam masala, one half teaspoon curry powder, and one half teaspoon black pepper. Simmer gently for 10 minutes to let the flavors marry, then stir in the remaining 2 tablespoons cold butter for a glossy silky finish. Taste and adjust salt as needed.ServeGarnish with one quarter cup chopped parsley if desired and serve hot with warm naan bread and steamed rice. Leftovers store well and develop flavor after a day in the refrigerator.

Storage Tips

Cool leftovers quickly and transfer to airtight containers. Refrigerate for up to four days. For freezing divide into meal sized portions and use freezer safe containers for up to three months. Thaw overnight in the refrigerator before reheating gently on low heat adding a splash of cream or water to bring the sauce back to a silky texture. Avoid boiling after thawing to prevent separation. When reheating from chilled state stir frequently and finish with a small knob of butter to revive the sheen.

Ingredient Substitutions

Swap chicken thighs for boneless skinless chicken breasts if preferred but reduce cooking time slightly and watch for dryness. For a lighter version use half and half instead of heavy cream though expect a thinner sauce. Coconut cream or full fat coconut milk makes it dairy free with a tropical twist but loses the classic buttery finish. Replace garam masala with a combination of ground cumin and coriander if not available and use plain yogurt alternatives like dairy free yogurt when needed.

Serving Suggestions

Serve with steamed jasmine rice to soak up the sauce or warm store bought naan brushed with melted butter. For a lighter plate serve over roasted cauliflower or with a crisp cucumber salad dressed in lemon and yogurt. Garnish with chopped parsley or cilantro and a drizzle of cream for visual contrast. This works well at casual dinner parties alongside spiced lentils and a simple raita to cool the palate.

Cultural Background

The style of this preparation draws inspiration from the rich North Indian tradition of simmered tomato and butter based sauces that evolved in royal kitchens. The dish adapted in restaurants around the world often pairs buttery richness with warm spices like garam masala. My version takes those classic notes and simplifies them for an American weeknight while retaining the comforting aroma and balanced spice profile that made the original beloved.

Seasonal Adaptations

In cooler months add extra warming spices such as a quarter teaspoon ground cinnamon or a pinch of ground cloves. In summer lighten the dish with half the cream and serve with a bright tomato cucumber salad and charred corn. Holiday versions can include toasted cashews or almonds for texture and a splash of orange blossom water for a festive aromatic twist.

Meal Prep Tips

Cook the full batch and portion into four containers for grab and go dinners. Pair each with measured rice in separate containers to reheat together. The sauce holds well and actually benefits from an overnight melding of flavors. When packing for reheating include a small container of chopped fresh herbs to add after warming for brightness.

Make this recipe your own by adjusting spice levels and by trying different sides. It is a reliable, forgiving dish that brings comfort and restaurant style flavor with minimal fuss. Invite someone to share it and enjoy the warm, satisfying results.