This Easy Butter Chicken Recipe Is So Foolproof You’ll Retire Your Takeout App

Skip the hype—this is the buttery, smoky, weeknight hero you can actually pull off. No obscure ingredients, no three-hour marinade, no culinary degree required. We’re talking tender chicken in a silky tomato-cream sauce that tastes like it simmered all day but didn’t.

One pan, big flavors, minimal effort, max flex. Your kitchen’s about to smell like your favorite Indian restaurant, and yes, you made it.

Why You’ll Love This Recipe

This is the fast-track version of a classic: all the rich restaurant flavor, none of the hassle. It uses everyday pantry items and simple techniques, but the payoff is deep, layered, and wildly comforting.

The sauce is creamy without being heavy, and the spices are warm and balanced—not fiery. Plus, you can customize everything: dairy-free, milder, spicier, or even meatless.

What You’ll Need (Ingredients)

1.5 lbs boneless, skinless chicken thighs, cut into bite-size pieces (breasts work, but thighs stay juicier)
3 tablespoons plain yogurt (Greek or regular)
2 tablespoons lemon juice
1.5 teaspoons kosher salt, divided
1 teaspoon smoked paprika (for color and gentle smoke)
1.5 teaspoons garam masala, divided
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/4–1/2 teaspoon cayenne (optional, for heat)
2 tablespoons ghee or unsalted butter
1 tablespoon neutral oil (avocado, canola, etc.)
1 medium yellow onion, finely chopped
4 cloves garlic, minced
1 tablespoon fresh ginger, minced or grated
1 can (14–15 oz) crushed tomatoes or tomato puree
1 teaspoon sugar or honey (balances acidity)
1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
2 tablespoons butter, for finishing
Fresh cilantro, chopped (for garnish)
Cooked basmati rice or warm naan, to serve

How to Make It – Instructions

Marinate the chicken (quick version): In a bowl, mix yogurt, lemon juice, 1 teaspoon salt, smoked paprika, 1 teaspoon garam masala, cumin, coriander, turmeric, and cayenne. Toss in the chicken to coat.Let sit 15–30 minutes while you prep everything else. Longer is great; shorter still works.
Sear for flavor: Heat ghee and oil in a large skillet over medium-high. Shake off excess marinade and sear chicken in two batches until browned on the edges and mostly cooked, 3–4 minutes per side.Remove to a plate. Don’t crowd the pan unless you like steamed sadness.
Build the base: Drop heat to medium. Add the chopped onion to the same pan and cook 5–7 minutes until soft and lightly golden.Stir in garlic and ginger; cook 30–60 seconds until fragrant. If the pan looks dry, add a splash of oil.
Tomato time: Add crushed tomatoes and sugar. Simmer 5–7 minutes, stirring occasionally, until the sauce darkens slightly and thickens.This step mellows the tomatoes and deepens flavor—don’t skip it.
Spice round two: Stir in remaining 1/2 teaspoon garam masala and a pinch of salt. Return the chicken (and juices) to the pan. Simmer 5 minutes to finish cooking the chicken and let the flavors get friendly.
Make it buttery: Reduce heat to low.Stir in cream and the finishing butter until the sauce turns glossy and luscious. Taste and adjust salt, heat, or sweetness. If it’s too thick, loosen with a splash of water.
Garnish and serve: Shower with chopped cilantro.Serve hot over basmati rice or with naan. If someone licks their plate, that’s a compliment, not a crime.

Preservation Guide

Fridge: Stores well for 3–4 days in an airtight container. Flavor often gets even better on day two—science and magic.
Freezer: Freeze in portions for up to 2 months.Cool completely first. Reheat gently on the stove with a splash of water or cream to bring back the silkiness.
Reheating tip: Low and slow. High heat can split the sauce.If it does, whisk in a tablespoon of cream or butter to fix it, like nothing happened.
Meal prep bonus: Cook rice in bulk, freeze in flat bags, and reheat in the microwave. Dinner in 5? Pretty much.

Why This is Good for You

Comfort food can still be smart food.

You’re getting protein from chicken, plus anti-inflammatory benefits from turmeric, ginger, and garlic. Tomatoes bring lycopene, and the fat helps absorb those fat-soluble nutrients. Could you make it ultra-lean?

Sure. But balance tastes better, and satiety means you won’t raid the pantry an hour later, IMO.

Don’t Make These Errors

Skipping the tomato simmer: Raw tomato flavor = sour, flat sauce. Give it a few minutes to mellow.
Overcrowding the pan: You want browning, not steaming.Brown bits = flavor gold.
Boiling after adding cream: That’s how you split the sauce. Keep it gentle.
Under-seasoning: Cream and butter mute flavors. Taste and adjust salt and garam masala at the end.
Dry chicken: Thighs forgive mistakes; breasts do not.If using breasts, shorten sear time and finish gently in sauce.

Recipe Variations

Dairy-Free: Swap yogurt with coconut yogurt and cream with full-fat coconut milk. Finish with coconut oil instead of butter.
Lightened Up: Use half-and-half or evaporated milk instead of heavy cream. Still silky, a bit lighter.
Smoky Restaurant Vibe: Add a few drops of liquid smoke or a charred tortilla blended into the sauce (yes, really) for subtle tandoor vibes.
Paneer or Tofu: Replace chicken with paneer cubes or firm tofu.Sear first for texture, then simmer briefly in the sauce.
Veg Boost: Add peas or spinach in the last 2–3 minutes. Minimal effort, extra color, mom would approve.
Spice Swap: No garam masala? Use a mix of ground cinnamon, cardamom, black pepper, and a pinch of cloves.Not identical, but close enough for weeknight greatness.

FAQ

Can I make this without marinating?

Yes. It’s better with even a short marinade, but if you’re in a rush, season the chicken, sear well, and let it simmer a few extra minutes in the sauce. Flavor still slaps.

How do I make it less spicy?

Skip the cayenne and use mild paprika.

The heat level here is very manageable as written, but your kitchen, your rules.

Can I use rotisserie chicken?

Absolutely. Shred it, skip the sear, and simmer it directly in the sauce for 5 minutes. It won’t absorb marinade flavors, but it’s fast and tasty.

What’s the best rice to serve with butter chicken?

Basmati all day.

Rinse until water runs clear, then cook 1 cup rice with 1.5 cups water and a pinch of salt. Fluffy, fragrant, done.

How do I fix a too-tart sauce?

Add a pinch more sugar or honey and a touch of butter or cream. Salt also balances acidity; taste before you keep adding sweetener.

Can I meal-prep this for the week?

Yes.

Portion into containers with rice, refrigerate up to 4 days, and reheat gently. Add a splash of water before microwaving to keep it saucy, FYI.

Is ghee necessary?

No, but it adds a nutty, restaurant-style richness. Butter plus a bit of oil works perfectly fine.

My Take

This easy butter chicken recipe is the rare combo of low effort and high bragging rights.

It nails the creamy-tomato balance, keeps the spice warm not wild, and delivers that “I can’t believe I made this” moment on a Tuesday. Keep the process simple: quick marinade, hard sear, patient tomato simmer, gentle cream finish. Plate it up, pass the naan, and enjoy the kind of dinner that makes takeout feel unnecessary.

Tonight, you’re the house favorite.