Before we get to the spices and simmering, let me tell you a quick story. I first tasted butter chicken during a weekend trip to Austin back in my early thirties. A tiny family-run Indian diner was tucked between a tire shop and a nail salon. One bite, and I was hooked creamy, tomato-rich, and just enough heat to keep me reaching for naan. I walked out with leftovers in hand and a mission in mind: recreate that feeling in my own kitchen.
Fast forward a decade, and butter chicken has become a staple at my table. It’s one of those dishes that wraps you up like a good story deep flavor, familiar warmth, and just enough complexity to keep it interesting. Whether it’s a rainy Wednesday or you’re cooking for friends, it delivers comfort in every bite. This homemade butter chicken recipe strikes the perfect balance between traditional and totally doable on a weeknight. If you’re already a fan of cozy meals like my Cowboy Butter Chicken Linguine, you’re going to love this one too.
This article covers everything you need to know to make butter chicken from scratch, using chicken thighs, Greek yogurt, and pantry-friendly spices. I’ll also walk you through smart swaps for heavy cream, how spicy it really should be, and why this dish pairs perfectly with naan or jasmine rice.
Table of Contents
Why Butter Chicken Is the Ultimate Comfort Food
Chicken That Melts in Your Mouth
What sets butter chicken apart isn’t just the sauce it’s the texture of the meat. Traditionally made with chicken breasts, I actually prefer boneless thighs for a richer, juicier result. They’re more forgiving when cooked and hold up beautifully against the bold sauce. Marinating the chicken with yogurt and spices like sweet paprika, garlic powder, and curry powder breaks down the fibers and gives it incredible flavor.
This step isn’t optional. It’s what turns plain chicken into the buttery, savory base this dish is known for. And if you’re already exploring flavorful meals like the Million Dollar Chicken Casserole, you’ll appreciate how indulgent yet simple butter chicken can be.
A Sauce Built on Layers
Now let’s talk about the real magic: the sauce. It begins with butter of course and oil to balance the richness. Onion and garlic go in next, followed by tomato sauce, sugar, salt, and a dash of cayenne for heat. The trick is simmering everything slowly to build depth. Then comes the heavy cream or your favorite substitute, which I’ll cover soon.
Garam masala and curry powder are added at the end to finish off the dish with warm, fragrant notes. The sauce should coat the chicken like a silk robe. Want to explore similar cozy sauce dishes? You might also love the Creamy Garlic Sauce Baby Potatoes, which uses a similar layering technique to develop richness.
Making Butter Chicken Your Own
Smart Substitutes Without Sacrificing Flavor
Butter chicken is a dish that welcomes flexibility, which is why it’s a favorite in so many homes. Before we dive into substitutions, here’s a quick look at the core ingredients that make this dish shine:
For the Chicken & Marinade
- 1 ½ pounds skinless, boneless chicken thighs, cut into chunks
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- ½ teaspoon curry powder
- 1 tablespoon plain Greek yogurt
For the Sauce
- 3 tablespoons vegetable oil
- 3 tablespoons butter, divided
- 6 garlic cloves, minced
- 1 medium onion, diced
- 1 (15-ounce) can tomato sauce
- 1 teaspoon sugar
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 2 cups heavy cream
- ½ teaspoon cayenne pepper (optional)
- 1 teaspoon garam masala
- ½ teaspoon curry powder
- ¼ cup chopped fresh parsley (optional garnish)
To Serve
- Naan bread
- Steamed white or jasmine rice
Now, let’s talk swaps. If heavy cream is too rich or not available, use canned coconut milk. It provides the same smooth finish with a hint of sweetness. You can also combine whole milk and a spoonful of yogurt for a lighter option. For those days when tomato sauce isn’t in the pantry, blended canned tomatoes or tomato paste with a splash of water will work.
Many of these substitutions come in handy with other family favorites too like my Cheesy Chicken Broccoli Orzo, which also leans into creamy textures. The key is choosing alternatives that keep the richness and balance intact.
If you love flexible recipes, you might also enjoy the BBQ Chicken and Roasted Sweet Potato Bowls another example of comforting flavors built on pantry basics.
How to Make Butter Chicken Step by Step
Start With the Marinade
The secret to tender, flavorful chicken starts long before it hits the pan. Begin by marinating the chicken thighs. In a bowl, combine:
- 1½ pounds of skinless, boneless chicken thighs (cut into bite-sized pieces)
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- ½ teaspoon curry powder
- 1 tablespoon Greek yogurt
Mix everything thoroughly so the chicken is evenly coated. Cover and refrigerate for at least 30 minutes, or up to 8 hours if you want deeper flavor.
This simple marinade breaks down the chicken’s fibers and infuses it with a warm, fragrant base. Much like the prep you’ll find in recipes such as my Spatchcock Chicken Recipe, this step guarantees juicy, well-seasoned results.
Build the Sauce and Simmer
Now it’s time to make the sauce the heart of the dish. Start by heating 3 tablespoons of vegetable oil and 1 tablespoon of butter in a large skillet over medium heat. Add 6 minced garlic cloves and 1 finely diced onion. Sauté until golden and soft about 5 minutes.
Next, stir in 1 (15-ounce) can of tomato sauce, 1 teaspoon sugar, 1 teaspoon salt, and ½ teaspoon black pepper. Let it simmer for 10 minutes to thicken and mellow the acidity. Stir occasionally so nothing sticks.
Now, add the marinated chicken pieces to the pan and let them cook through this takes 10 to 12 minutes depending on their size. Once cooked, pour in 2 cups of heavy cream (or substitute with full-fat coconut milk or a milk-yogurt blend), and reduce the heat to low.
Add:
- ½ teaspoon cayenne pepper (optional)
- 1 teaspoon garam masala
- ½ teaspoon curry powder
- Remaining 2 tablespoons of butter
Let everything simmer for another 10 minutes until the sauce is rich, creamy, and clings to the chicken like velvet.
Looking for more bold, creamy comfort food? My Hawaiian Chicken Sheet Pan also builds flavor in layers, making it another easy favorite for weeknight dinners.
How to Serve Butter Chicken Perfectly
Best Sides for a Balanced Plate
Butter chicken is all about richness, so the right sides help keep things balanced. The classic go-to is a generous portion of steamed jasmine or basmati rice. The fluffiness absorbs the sauce beautifully. Naan bread especially if it’s warm and slightly charred is perfect for scooping up every last bit of creamy goodness.
For a pop of color and freshness, serve it with a simple cucumber salad or a handful of pickled onions. Want to level it up? Add a drizzle of yogurt mixed with lemon juice and mint to cool things down. That combo contrasts beautifully with the warm spices and adds brightness to the plate.
Recipes like my Cowboy Butter Chicken Linguine can also inspire you to experiment with carb bases beyond rice think garlic mashed potatoes or even buttered couscous for a quick weeknight twist.
My Favorite Ways to Serve It
When I serve butter chicken at home, I like to make it feel like a mini occasion. I’ll warm the naan in a skillet with just a brush of ghee and sprinkle it with sea salt and chopped cilantro. Sometimes I add a bowl of spiced chickpeas or roasted cauliflower on the side, especially when I’m feeding a bigger group.
This dish also works surprisingly well for brunch yes, brunch! Serve it over crispy breakfast potatoes or folded into a savory crepe with a dollop of yogurt on top. If you enjoy making bold, hearty recipes like Million Dollar Chicken Casserole, then don’t be afraid to bring butter chicken to your late-morning table, especially when you want to wow your guests with something unexpected.
And when it comes to leftovers, they reheat like a dream. In fact, butter chicken tastes even better the next day once all the spices settle into each other. Store it in an airtight container in the fridge for up to four days or freeze in portions for a comforting meal any time.
Print
Butter Chicken Recipe That Tastes Like Home
- Total Time: 40 mins
- Yield: 4 servings
Description
A rich and creamy butter chicken made with tender chicken thighs, warm spices, and an irresistible tomato-cream sauce. Perfect for dinner or next-day brunch.
Ingredients
1 ½ pounds skinless, boneless chicken thighs, cut into chunks
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon sweet paprika
½ teaspoon curry powder
1 tablespoon plain Greek yogurt
3 tablespoons vegetable oil
3 tablespoons butter, divided
6 garlic cloves, minced
1 medium onion, diced
1 (15-ounce) can tomato sauce
1 teaspoon sugar
1 teaspoon salt
½ teaspoon black pepper
2 cups heavy cream
½ teaspoon cayenne pepper (optional)
1 teaspoon garam masala
½ teaspoon curry powder
¼ cup chopped fresh parsley
Naan bread
Steamed white or jasmine rice
Instructions
1. In a bowl, combine chicken, salt, garlic powder, paprika, curry powder, and yogurt. Mix and marinate for 30 minutes.
2. Heat oil and 1 tbsp butter in a skillet. Sauté garlic and onion until golden.
3. Stir in tomato sauce, sugar, salt, and pepper. Simmer for 10 minutes.
4. Add marinated chicken. Cook for 10–12 minutes until done.
5. Reduce heat. Stir in heavy cream (or substitute), cayenne, garam masala, curry powder, and remaining butter.
6. Simmer for another 10 minutes until thick and creamy.
7. Serve hot with naan and steamed rice. Garnish with fresh parsley if desired.
Notes
Store leftovers in the fridge for up to 4 days. Reheats well in a skillet or microwave.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired
Conclusion
Butter chicken is more than just a recipe it’s a moment at the table. Whether you’re cooking for your family on a weeknight or hosting a casual weekend dinner with friends, this dish delivers flavor, warmth, and comfort in every bite. The creamy sauce, tender marinated chicken, and rich spices come together effortlessly especially with pantry swaps and a flexible spice level.
From my Texas kitchen to yours, this butter chicken recipe has become a favorite for its simplicity, versatility, and that unmistakable “made-with-love” taste. Pair it with naan, rice, or even serve it brunch-style you really can’t go wrong. Like all the recipes on Empire of Recipes, it’s been tested and loved, and now it’s your turn to make it your own.
Frequently Asked Questions About Butter Chicken
Yes, chicken thighs are actually preferred by many home cooks for their rich flavor and tenderness. They stay juicier than chicken breasts and absorb the marinade beautifully, which adds to the overall depth of the dish. Thighs also stand up better during simmering without drying out—making them a perfect choice.
You have a few great options. Full-fat coconut milk is a common dairy-free substitute that adds creaminess and a hint of sweetness. You can also use whole milk mixed with plain Greek yogurt or even half-and-half. Just add slowly on low heat to avoid curdling, especially if using yogurt.
Not necessarily. Traditional butter chicken is known for being warm and flavorful rather than hot. The recipe includes optional cayenne pepper, so you can easily control the spice level. If you’re serving kids or spice-sensitive guests, you can omit the cayenne altogether and still enjoy a delicious dish.
Butter chicken reheats very well, often tasting even better the next day. Warm it in a saucepan over low heat, adding a splash of cream or milk to loosen the sauce if needed. Avoid high heat to keep the dairy from separating. You can also reheat it in the microwave in 30-second intervals, stirring in between.
