Can I freeze butter chicken after cooking?

Yes, this butter chicken recipe freezes well. Just let it cool completely, then store in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat gently with a splash of cream.

What’s the best substitute for heavy cream?

Coconut cream is a great dairy-free option and adds its own subtle flavor. Cashew cream or full-fat yogurt can also work, though they’ll slightly alter the texture and richness.

Is butter chicken supposed to be spicy?

Not necessarily. Traditional butter chicken is mild with a subtle warmth. You control the heat by adjusting or omitting the cayenne pepper.

How do I know when the chicken is cooked?

The chunks should be golden on the outside and reach an internal temperature of 165°F (74°C). They should also cut easily and no longer look pink inside.

Can I double this butter chicken recipe?

Absolutely. Use a wide skillet or sauté pan to avoid overcrowding the chicken. You may need a few extra minutes for the sauce to reduce.

Quick Butter Chicken Recipe with Creamy Tomato Sauce

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

In a medium bowl, mix chicken thighs with salt, garlic powder, paprika, curry powder, and Greek yogurt. Let marinate for 15 minutes.
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.
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.
Stir in tomato sauce and sugar. Simmer for 2–3 minutes.
Return chicken to skillet. Add heavy cream and stir until sauce turns orange.
Add cayenne pepper (optional), garam masala, curry powder, and black pepper. Simmer on low heat for 10 minutes.
Stir in remaining 2 tablespoons cold butter until melted. Garnish with parsley if desired.
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.

Find it online: https://www.cookwithbenchi.com/butter-chicken-recipe/