Butter chicken became one of my favorite homemade dinners after I ordered it at an Indian restaurant and couldn’t stop thinking about the rich, creamy sauce. The chicken was incredibly tender, and every bite was packed with warm spices without being overly spicy. After a few tries in my own kitchen, I finally found a version that tastes just as satisfying and has become a regular in our dinner rotation.

This butter chicken is made with juicy marinated chicken simmered in a smooth tomato and cream sauce that’s rich, flavorful, and perfect for spooning over fluffy rice or scooping up with warm naan. If you already enjoy recipes like Chicken Jalfrezi, Red Chicken Curry, or Chicken Pilau, this butter chicken fits perfectly into that homemade dinner collection.

Why You Will Love This Butter Chicken

What I love most about this recipe is the creamy, flavorful sauce. It has just the right balance of tomato, butter, cream, and warm spices, making every bite rich without feeling too heavy.

Another reason I make it often is that the chicken stays incredibly tender after marinating. As a result, every piece absorbs plenty of flavor before it even goes into the sauce.

On top of that, the recipe is surprisingly easy to make at home with pantry-friendly spices and simple ingredients.

Finally, it reheats beautifully, so it’s perfect for meal prep or enjoying the leftovers the next day.

What You Will Need For Butter Chicken

A large skillet or Dutch oven works best for cooking the chicken and sauce together.

You’ll also need a large mixing bowl for marinating the chicken.

A whisk or wooden spoon helps keep the sauce smooth while it simmers.

If you have a microplane, honestly it’s perfect for grating fresh ginger.

Ingredients For Butter Chicken

For the Chicken Marinade

• 1½ pounds boneless skinless chicken thighs, cut into bite-sized pieces
• ½ cup plain Greek yogurt
• 1 tablespoon lemon juice
• 2 teaspoons garam masala
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 1 teaspoon salt
• 2 garlic cloves, minced
• 1 tablespoon grated fresh ginger

The Sauce

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 small onion, finely diced
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon garam masala
• 1 teaspoon paprika
• 1 teaspoon ground coriander
• ½ teaspoon chili powder (optional)
• 1 (15-ounce) can tomato sauce
• ½ cup heavy cream
• 1 tablespoon tomato paste
• 1 teaspoon sugar
• Salt and black pepper, to taste

For Garnish

• Fresh cilantro, chopped

How To Make Butter Chicken

In a large bowl, combine the yogurt, lemon juice, garam masala, paprika, cumin, turmeric, salt, garlic, and ginger.

Add the chicken and toss until well coated.

Cover and refrigerate for at least 30 minutes, or up to overnight.

Heat the butter and olive oil in a large skillet over medium heat.

Add the onion and cook until softened.

Stir in the garlic and ginger and cook for about 30 seconds.

Add the garam masala, paprika, coriander, and chili powder.

Cook for another 30 seconds until fragrant.

Add the marinated chicken and cook until lightly browned.

Stir in the tomato sauce, tomato paste, and sugar.

Reduce the heat and simmer for 15 minutes.

Pour in the heavy cream and stir until the sauce is smooth.

Cook for another 5 minutes until the chicken is fully cooked and the sauce has thickened.

Taste and adjust the seasoning if needed.

Garnish with fresh cilantro before serving.

Serve with basmati rice or warm naan.

I usually make extra sauce because honestly it’s too good to leave behind. It also tastes even better the next day after the spices have had more time to blend together. Butter chicken pairs perfectly with Cilantro lime Rice, warm naan, or a simple Mixed Cucumber Salad for a complete meal.

Tips For Butter Chicken

Marinate the chicken for as long as possible to build more flavor.

Chicken thighs stay juicier than chicken breasts, but either works well.

Let the sauce simmer gently instead of boiling so it stays smooth and creamy.

A small pat of butter stirred in right before serving honestly gives the sauce an even richer finish.