Classic butter chicken with creamy tomato sauce

I still remember the winter my apartment smelled like a spice market for three days straight — and that was the week I perfected my butter chicken. I grew up watching my neighbor ripple cream into steaming tomato sauce and whisper, “Just let it simmer.” This recipe honors that slow-simmered comfort but keeps things simple enough for a weeknight. Picture tender chunks of chicken seared to golden edges, a glossy, creamy tomato sauce that smells like warm cloves and roasted garlic, and a final swirl of butter that makes everything whisper indulgence. Trust me — you’ll want to lick the spoon.

Quick Facts

• Yield: Serves 4
• Prep Time: 30 minutes (plus marinating time)
• Cook Time: 25 minutes
• Total Time: 55 minutes

Why This Recipe is Awesome

This butter chicken nails that creamy, tangy, slightly sweet tomato sauce you crave without needing a pantry full of hard-to-find spices. The texture? Silky sauce clinging to juicy, browned chicken pieces. The taste? A balanced dance of warm spices, butter, and cream that makes rice or naan feel like the perfect sidekick. It’s so forgiving even a distracted cook can pull it off — and yes, it smells incredible while it simmers (your neighbors will wonder what you’re serving).

Ingredients

For the Main Dish:

• 1½ lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 3/4 cup plain yogurt (or Greek yogurt)
• 1 tbsp lemon juice
• 1 tbsp garam masala
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp ground turmeric
• 1 tsp kosher salt (adjust to taste)
• 1/2 tsp chili powder or cayenne (optional, for heat)
• 2 tbsp vegetable oil
• 2 tbsp unsalted butter
• 1 medium yellow onion, finely chopped (about 1 cup)
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp tomato paste
• 1 (14 oz) can crushed tomatoes
• 1 tsp sugar or honey
• 1/2 cup heavy cream
• 1/4 cup fresh cilantro, chopped (for garnish)
• Salt and black pepper to taste

For the Sauce / Garnish (if applicable):

• Extra butter knob for finishing, naan for serving, steamed basmati rice

How I Make It

Step 1:

Mix the yogurt, lemon juice, garam masala, cumin, paprika, turmeric, salt, and chili powder in a bowl. Toss the chicken pieces until they’re fully coated. Cover and chill for at least 30 minutes — overnight if you want deeper flavor. You’ll smell the spices waking up; that tangy yogurt scent tells you flavors are marrying.

Step 2:

Heat a large skillet over medium-high heat and add 1 tbsp oil. Sear the chicken in batches so it gets some color — don’t crowd the pan. You want little sizzles and golden edges, about 3–4 minutes per side. Transfer the browned pieces to a plate. Quick tip: those browned bits in the pan? They’re flavor gold; leave them there for the sauce.

Step 3:

Lower heat to medium, add the remaining 1 tbsp oil and 2 tbsp butter. Toss in the chopped onion and sauté until soft and translucent, about 6–8 minutes. Add the garlic and ginger and stir for 30 seconds until fragrant — your kitchen will smell like toasted spice and roasted garlic. Stir in tomato paste and cook a minute to deepen the color, then pour in the crushed tomatoes and 1/4 cup water or broth. Scrape the brown bits with a wooden spoon.

Step 4:

Return the chicken to the pan, stir to coat with sauce, add 1 tsp sugar, and bring to a gentle simmer. Let it bubble away, uncovered, for 10–12 minutes until the sauce slightly thickens and the chicken reaches 165°F internal temperature. Look for plump, juicy pieces and a sauce that clings to the back of a spoon.

Step 5:

Turn off the heat and stir in the heavy cream and a final 1 tbsp butter for that silky finish. Taste and adjust salt. Garnish with chopped cilantro and a drizzle of cream. Let it rest for a couple minutes — the sauce will mellow and shine. Serve with warm naan or fluffy basmati rice and watch people dive in.

Pro Tips

• For better browning, pat the chicken dry before marinating — wet chicken steams instead of browns.
• If you want smoke-kissed flavor, char the marinated chicken quickly under a broiler or on a hot grill before finishing in the sauce.
• Use full-fat yogurt and heavy cream for the richest texture; swap with Greek yogurt in the sauce for a lighter finish (add slowly to avoid curdling).
• Don’t rush the simmer. Low and slow for 10–12 minutes lets flavors deepen and the sauce thicken without drying the chicken.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for firm tofu or paneer for a vegetarian version — texture changes to more pillowy pieces but sauce remains glorious.
• Replace heavy cream with full-fat coconut milk for a dairy-free twist (adds a subtle coconut sweetness).
• Use oil in place of butter if needed — you’ll miss the buttery magic, so add a little extra salt and a squeeze of lemon to brighten.
• For lower fat, use plain Greek yogurt in the sauce (stir in off-heat to avoid splitting) — tangy and still silky.

Variations & Tips

• Spicy version: add 1/2 tsp extra cayenne and a chopped green chili while sautéing onions.
• Kid-friendly: reduce chili and paprika, add a touch more sugar to tame acidity.
• Smoky: grill the marinated chicken before adding to the sauce for a charred note.
• Cashew cream twist: blend 1/3 cup soaked cashews with 1/4 cup water and stir in instead of heavy cream for nutty richness.
• Lemony bright: finish with a teaspoon of lemon zest for a fresh lift.
• One-pot weeknight: cook the chicken fully in the sauce without pre-searing for fewer dishes (color will be less intense).

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Refrigerate in an airtight container up to 3 days. Reheat gently on low with a splash of water or cream to revive the sauce. For freezing, store up to 2 months and thaw overnight in the fridge.

Can I double the recipe?

Sure thing. Use a wider pan or two skillets so you don’t overcrowd and lose browning. Simmer time may increase slightly to thicken the extra sauce.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil and consider adding a pat of butter at the end if not strictly dairy-free.

How do I know it’s done?

Look for golden edges on the chicken and a sauce that coats a spoon. Use an instant-read thermometer — chicken is safe at 165°F. The meat should feel tender and juicy, not rubbery.

What if I don’t have ingredient X?

Tomato paste substitute: use 1/4 cup more crushed tomatoes and simmer longer to concentrate. No garam masala? Mix equal parts cumin, coriander, and a pinch of cinnamon as a quick stand-in.

How I Like to Serve It

I serve this butter chicken with steaming basmati rice and garlicky naan to mop up every drop. Add a simple cucumber-radish salad for crunch and a cold lager or buttery chardonnay. It works for cozy weeknights, casual dinner parties, or leftovers that feel fancy the next day.

Notes

• Store leftovers in the fridge up to 3 days; reheat gently to keep the cream from separating.
• Chicken safe cooking temp: 165°F. Use an instant-read thermometer for accuracy.

Final Thoughts

Closing: Go on — make this. The aroma will pull everyone into the kitchen, and you’ll walk away with a silky, comforting dish that feels like a hug in a bowl. Now go impress someone — or just yourself — with your homemade masterpiece!