Cozy Homemade Butter Chicken with a Rich, Spiced Tomato Cream Sauce
A cozy, flavorful butter chicken recipe made with tender chicken in a rich tomato cream sauce. Perfect with rice or naan.
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.