Quick Butter Chicken Recipe with Creamy Tomato Sauce

The first time I made this butter chicken recipe, it was out of pure necessity. I had a hectic day, little energy, and a serious craving for something warm, rich, and comforting—but I didn’t want to spend hours in the kitchen. I tossed together a few pantry staples, leaned on bold spices and a simple marinade, and ended up with a dish that tasted like it took twice as long. My husband asked if we had ordered in. That was my sign: this was a keeper.

What sets this butter chicken recipe apart is how effortlessly it delivers flavor and texture. It’s weeknight-friendly, foolproof, and deeply satisfying—especially when served with warm naan or a bed of fluffy rice. If you’ve ever wanted to make butter chicken at home without the fuss, this one’s for you.

Recipe Overview & Why You’ll Love It

This butter chicken recipe brings all the velvety richness and layered spice of your favorite restaurant version, without the long ingredient list or complex prep. With a quick yogurt-based marinade and a one-pan tomato cream sauce, it’s ready in under an hour and tastes like you spent all afternoon on it.

You’ll love this butter chicken recipe for its balance—creamy without being heavy, spiced without being fiery. The chicken stays juicy, the sauce clings beautifully, and each bite offers warmth and comfort. Serve it for a cozy family dinner or when you want to impress without stress.

Ingredients & Substitutions

Each ingredient in this butter chicken recipe works to build flavor and texture. Here’s everything you need, plus smart swaps if you’re adapting to what’s in your kitchen.

For the Chicken Marinade

• 1½ pounds (680g) skinless boneless chicken thighs, cut into bite-sized chunks
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon sweet paprika
• ½ teaspoon curry powder
• 1 tablespoon Greek yogurt

Substitutions: Use chicken breast for a leaner option, or firm tofu for a vegetarian version. Greek yogurt can be replaced with plain yogurt, coconut yogurt (for dairy-free), or even sour cream in a pinch.

For the Butter Chicken Sauce

• 3 tablespoons vegetable oil
• 3 tablespoons butter, divided
• 6 garlic cloves, minced
• 1 medium onion, diced
• 1 (15 oz / 425g) can tomato sauce
• 1 teaspoon sugar
• 1 teaspoon salt (plus more to taste)
• ½ teaspoon black pepper
• 2 cups (480ml) heavy cream
• ½ teaspoon cayenne pepper (optional, for heat)
• 1 teaspoon garam masala
• ½ teaspoon curry powder
• ¼ cup (15g) freshly chopped parsley (optional, for garnish)

Substitutions: Swap heavy cream for coconut cream or cashew cream if dairy-free. Tomato purée or blended canned tomatoes can replace tomato sauce. Ghee or plant-based butter work well in place of dairy butter.

For Serving

• Naan bread (store-bought or homemade)
• Steamed basmati or jasmine rice

Equipment You’ll Need

No fancy tools are required to make this butter chicken recipe. Just a few basics:

• Large skillet (non-stick or stainless steel)
• Medium mixing bowl
• Sharp knife and cutting board
• Measuring spoons and cups
• Wooden spoon or silicone spatula

Alternative tip: A Dutch oven or heavy-bottomed sauté pan works well if you’re doubling the recipe.

Step-by-Step Instructions

This butter chicken recipe comes together in one skillet, with each step building on the last for maximum flavor.

Step 1 – Marinate the Chicken (15 minutes)

In a medium bowl, combine 1½ pounds chicken thighs with 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon sweet paprika, ½ teaspoon curry powder, and 1 tablespoon Greek yogurt. Mix thoroughly to coat. Let marinate at room temperature while you prep the sauce base.

Step 2 – Cook the Chicken (8–10 minutes)

Heat 3 tablespoons oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 8 to 10 minutes, stirring occasionally, until golden brown and cooked through. Remove from skillet and set aside. Leave the cooking oil in the pan.

Step 3 – Build the Sauce Base (5 minutes)

Reduce heat to medium. Add 1 tablespoon butter to the same pan. Scrape up any browned bits with a wooden spoon—this deglazing step adds deep flavor. Stir in 6 minced garlic cloves and 1 diced onion. Sauté until the onion becomes soft and translucent.

Step 4 – Simmer the Tomato Base (2–3 minutes)

Pour in the 15 oz can of tomato sauce and 1 teaspoon sugar. Let the mixture simmer for 2 to 3 minutes to slightly thicken and sweeten.

Step 5 – Return Chicken & Add Cream (1 minute)

Return the cooked chicken to the skillet. Stir well to coat with sauce, then pour in 2 cups heavy cream. Stir until the sauce becomes a rich orange color.

Step 6 – Spice and Simmer (10 minutes)

Add ½ teaspoon cayenne pepper (if using), 1 teaspoon garam masala, ½ teaspoon curry powder, and ½ teaspoon black pepper. Adjust salt to taste. Simmer on low heat for 10 minutes, letting the sauce thicken slightly and flavors meld.

Step 7 – Finish with Butter (1 minute)

Stir in the remaining 2 tablespoons cold butter. Let it melt completely into the sauce for a glossy, restaurant-style finish. Sprinkle with chopped parsley if using.

Why This Recipe Works

This butter chicken recipe is built on smart technique and ingredient synergy. Here’s why it consistently delivers:

• Yogurt marinade: Slight acidity tenderizes the chicken while allowing the spices to penetrate.
• Layered cooking: Spices are added at multiple stages, building depth instead of dulling flavor.
• Heavy cream and butter finish: These balance the acidity of the tomatoes and deliver a silky mouthfeel.
• Pan deglazing: Unlocks savory browned bits, ensuring nothing flavorful goes to waste.

Pro Tips & Variations

• Marinate longer: While 15 minutes works, letting the chicken marinate for 2–4 hours deepens the flavor.
• Make it spicier: Add more cayenne or stir in a chopped green chili with the onions.
• Thicker sauce? Mix 1 tablespoon cornstarch with ⅓ cup water and stir in during the last simmer.
• Vegetable add-ins: Baby spinach, green peas, or cauliflower make great additions before the final simmer.
• Double or halve: Easily scale up or down. Just ensure not to crowd the pan during the sear.

Make-Ahead, Storage & Freezing

• Fridge: Store in an airtight container for up to 3 days.
• Reheat: Gently warm on the stovetop with a splash of cream or water to loosen the sauce.
• Freezer: Freeze cooled portions (without rice or naan) for up to 2 months. Thaw in the fridge overnight before reheating.
• Make-ahead tip: Make the sauce base and freeze separately. Add fresh chicken and cream when ready to serve.

Serving Suggestions & Pairings

• Best sides: Warm naan is ideal for scooping up the sauce. Basmati or jasmine rice helps soak up every drop.
• Garnishes: A swirl of cream, fresh parsley, or a few slivered almonds adds visual appeal.
• Drinks: Pair with mango lassi for sweetness or a crisp lager to cut the richness.

Dietary Notes & Allergen Considerations

• Gluten-Free: Yes, as long as you pair with gluten-free sides.
• Dairy-Free: Use coconut cream, coconut yogurt, and plant-based butter.
• Nut-Free: Naturally nut-free.
• Vegetarian Option: Use extra-firm tofu, paneer, or tempeh in place of chicken.

Troubleshooting & Common Mistakes

• Sauce too thin? Stir in a cornstarch slurry (1 tbsp cornstarch + ⅓ cup water) and simmer 5 minutes.
• Too bland? Don’t skip the salt and garam masala. Layering spices is key.
• Overcooked chicken? Stick to thigh meat and avoid over-searing.
• Too spicy? Stir in extra cream or a dollop of yogurt to mellow heat.

Nutritional Information (per serving, estimated)

• Serving Size: ~1½ cups
• Calories: 620
• Sugar: 5g
• Sodium: 920mg
• Fat: 45g
• Saturated Fat: 25g
• Unsaturated Fat: 18g
• Trans Fat: 0.5g
• Carbohydrates: 10g
• Fiber: 2g
• Protein: 38g
• Cholesterol: 180mg

Estimates based on standard ingredients. Adjust for specific brands or modifications.

FAQs

Conclusion

This butter chicken recipe proves that comfort food doesn’t have to mean complicated. With a short ingredient list and smart cooking techniques, you get restaurant-level flavor from everyday ingredients—all in under an hour.

Whether it’s your first time trying Indian-inspired cooking or a new twist on a family favorite, this dish delivers every time. Make it your own, play with the spice level, and most importantly, don’t forget the naan. You’re going to want every last drop of that sauce.

More Delicious Recipes

• Marry Me Chicken Soup: This rich and creamy chicken soup is perfect for those who love comfort food with depth. Similar to butter chicken in its velvety texture, it combines tender chicken with a savory cream-based broth, making it ideal for cozy nights.
• White Chicken Lasagna Soup: Creamy, cheesy, and loaded with tender chicken and pasta, this soup mirrors the luscious comfort found in butter chicken. It’s a satisfying one-pot meal with layers of flavor.
• Sticky Garlic Chicken Noodles: For fans of bold flavor and quick meals, this noodle dish brings sticky garlic-sweet heat and juicy chicken. It shares the same fast, flavorful, and satisfying profile as butter chicken, with an Asian twist.

Quick & Creamy Comfort

Print Recipe

This butter chicken recipe is a rich, creamy, and spiced Indian-inspired dish made with marinated chicken thighs simmered in a tomato-based sauce with heavy cream and warm spices. It’s quick, flavorful, and perfect for busy weeknights or cozy dinners at home.

• Author: Benchi
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian
• Diet: Halal

Ingredients

• 1½ pounds skinless boneless chicken thighs, cut into bite-sized chunks
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon sweet paprika
• ½ teaspoon curry powder
• 1 tablespoon Greek yogurt
• 3 tablespoons vegetable oil
• 3 tablespoons butter, divided
• 6 garlic cloves, minced
• 1 medium onion, diced
• 1 (15 oz) can tomato sauce
• 1 teaspoon sugar
• ½ teaspoon black pepper
• 2 cups heavy cream
• ½ teaspoon cayenne pepper (optional)
• 1 teaspoon garam masala
• ¼ cup freshly chopped parsley (optional, for garnish)
• Naan bread, for serving
• Steamed rice, for serving

Instructions

1. In a medium bowl, mix chicken thighs with salt, garlic powder, paprika, curry powder, and Greek yogurt. Let marinate for 15 minutes.
2. Heat 3 tablespoons of oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 8–10 minutes until golden and cooked through. Remove chicken and set aside.
3. Reduce heat to medium, add 1 tablespoon butter, and deglaze the pan. Add minced garlic and diced onion with a pinch of salt. Sauté until onion is translucent.
4. Stir in tomato sauce and sugar. Simmer for 2–3 minutes.
5. Return chicken to skillet. Add heavy cream and stir until sauce turns orange.
6. Add cayenne pepper (optional), garam masala, curry powder, and black pepper. Simmer on low heat for 10 minutes.
7. Stir in remaining 2 tablespoons cold butter until melted. Garnish with parsley if desired.
8. Serve hot with naan bread and steamed rice.

Notes

• Marinate chicken up to 4 hours for deeper flavor.
• For a thicker sauce, mix 1 tbsp cornstarch with ⅓ cup water and simmer for 5 minutes.
• Coconut cream or cashew cream can be used as a dairy-free substitute for heavy cream.
• Chicken breast or tofu can replace chicken thighs.