Weeknight Butter Chicken — Simple, Creamy, and So Flavorful
There’s just something about a big bowl of creamy, spiced butter chicken that feels like comfort in its purest form. The sauce is silky and rich with just the right balance of tomato, cream, and warm spices—it’s the kind of meal that fills your kitchen with the best smell and makes everyone want seconds.
I made this butter chicken on a cozy night in, and it’s one of those recipes that feels special but comes together surprisingly simply. A quick marinade, a simmer in a flavorful tomato cream sauce, and dinner’s ready to scoop up with rice or warm naan.
It’s easily one of my favorite ways to make chicken feel a little more exciting—and honestly, it tastes just as good (if not better) than takeout.
If you’re missing an ingredient or two, don’t stress, it’s an easy recipe to adapt. I didn’t have Greek yogurt on hand for the chicken marinade, so I used sour cream with a splash of heavy cream instead, and it turned out perfectly tender and flavorful. You can also use half-and-half or coconut milk in place of heavy cream in the sauce if that’s what you have. And if you’re out of garam masala, a mix of curry powder with a pinch of cinnamon and cumin will still give you that warm, layered flavor.
A few notes before you start:
- Marinate the chicken as long as you can — even 30 minutes makes a big difference, but a few hours will give it the best flavor and tenderness.
- Use what you have. Sour cream, half-and-half, or coconut milk all work if you’re out of yogurt or heavy cream.
- Serve it simply. Basmati rice or warm naan is all you need to soak up that sauce.
Cozy Homemade Butter Chicken with a Rich, Spiced Tomato Cream Sauce
Ingredients
For the chicken marinade:
- 2 chicken breasts diced into bite size pieces
- 1/2 cup greek yogurt
- 1 tsp curry powder
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp salt
For the sauce:
- 2 tbsp butter
- 1 yellow onion finely chopped
- 4-5 cloves garlic minced
- 1 15oz can tomato sauce
- 1/2 cup heavy cream
- 1 tsp garam marsala
- 1 tsp curry powder
- 1/2 tsp cayenne pepper adjust according to desired spice level
- salt and pepper to taste
For serving:
- chopped chives or parsley to garnish
- basmati rice
- garlic naan bread warmed
Instructions
- Marinate the chicken: In a bowl, combine the Greek yogurt, curry powder, paprika, garlic powder, salt, and pepper. Add the chicken pieces and toss to coat evenly. Let it marinate for at least 30 minutes (or up to a few hours if you have time).
- Make the sauce: Melt the butter. Add the chopped onion and cook until soft and golden, about 4–5 minutes. Stir in the garlic and cook for another 30 seconds.Add the spices: Sprinkle in the garam masala, curry powder, and cayenne. Toast the spices for about a minute until fragrant.
- Simmer it down: Pour in the tomato sauce, stirring to combine. Let it simmer for 5–7 minutes to thicken slightly.
- Cook the chicken: Heat a large skillet over medium heat with a drizzle of oil. Add the marinated chicken and cook until lightly browned and mostly cooked through.
- Add the cream & chicken: To the sauce pot, stir in the heavy cream and add the chicken to the pan. Simmer for another 5–10 minutes, letting everything meld together until the chicken is tender and the sauce is rich and silky.
- Serve: Spoon the butter chicken over basmati rice, top with chopped chives or cilantro, and serve with warm garlic naan on the side.
Notes
- No yogurt? No problem. Sour cream with a splash of heavy cream works just as well for marinating the chicken—it still turns out tender and flavorful.
- Butter matters. It’s the heart of the dish! Use real butter for that rich, velvety flavor.
- Spice it how you like. A little cayenne goes a long way—add more for heat, or skip it for a milder version.
- Make it ahead. The sauce tastes even better the next day. Store leftovers in the fridge and gently reheat on the stove with a splash of cream or broth.
- Serving tip: Don’t skip the basmati rice or garlic naan—it’s the best way to soak up every bit of that sauce.
check out another asian inspired dinner dish HERE