Easy Butter Chicken

Easy Butter Chicken is one of those weeknight magic meals: comforting, creamy, and bold without a mountain of effort or a pantry full of obscure spices. This version is built around a simple yogurt marinade, storecupboard spices, and a silky tomato-cream sauce that comes together fast. It’s ideal for dinner when you want something special but don’t have hours to spend in the kitchen. I’ll walk you through why the ingredients work, a few smart shortcuts, and clear, step-by-step directions so you can get dinner on the table with confidence.

Why this version works

This recipe balances bright, tangy yogurt-marinated chicken with a warm, spiced tomato sauce finished with cream and butter. Marinating the chicken in yogurt and lemon juice helps tenderize the meat while the spice blend—garam masala, turmeric, coriander, and cumin—layers classic flavors into every bite. The sauce is light enough to let the tomato and spices shine but rich enough to feel indulgent thanks to cream and butter. Use boneless skinless chicken thighs for succulent results, or chicken breasts if you prefer leaner meat; both are included in the ingredient list.

Ingredients

• 1 ½lbs boneless skinless chicken thighs or breasts
• ½ cup plain yogurt
• 2 teaspoons lemon juice
• 1 tablespoon garam masala
• ¾ teaspoon turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• ¼ teaspoon chili powder
• ¼ teaspoon black pepper
• ½ teaspoon salt
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 small yellow onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon grated ginger
• 8 oz can tomato sauce
• ½ cup heavy cream (see note)
• 2 tablespoons butter

Note on ingredients

If you avoid dairy, swap the plain yogurt and heavy cream for full-fat coconut yogurt and full-fat canned coconut milk respectively; the texture and flavor will shift toward coconut-forward, but the dish will remain wonderfully creamy and satisfying. Otherwise, the dairy versions create the classic velvet mouthfeel associated with this dish.

Prep and timing

Total time: about 35–45 minutes. Active hands-on time is short: the marinade needs at least 15–20 minutes to do its work (you can stretch this up to a few hours if you plan ahead), and the sauce cooks in about 15–20 minutes. This makes the recipe perfect for a busy weeknight when you can start the marinade, handle a few tasks, and finish quickly.

Step-by-step directions

Below are clear, rewritten steps that follow the original order and use the exact ingredient amounts from the list above. Follow them as written for reliable results.

1. Combine the marinade: In a medium bowl, stir together ½ cup plain yogurt, 2 teaspoons lemon juice, 1 tablespoon garam masala, ¾ teaspoon turmeric, 1 teaspoon ground coriander, 1 teaspoon ground cumin, ¼ teaspoon chili powder, ¼ teaspoon black pepper, and ½ teaspoon salt. Mix until evenly blended.
2. Marinate the chicken: Cut 1 ½lbs boneless skinless chicken thighs or breasts into bite-sized pieces or thin strips for quicker cooking. Add the chicken to the yogurt-spice mixture, toss to coat thoroughly, and set aside to marinate for at least 15–20 minutes. If you have more time, refrigerate the marinated chicken for up to a few hours to deepen the flavor.
3. Heat the pan and brown the chicken: Warm 1 tablespoon olive oil in a large skillet over medium-high heat. Add the marinated chicken pieces in a single layer, leaving space so pieces don’t steam. Cook until the chicken is mostly cooked through and lightly browned on the outside, about 4–6 minutes, flipping once. Remove the chicken from the skillet and transfer to a plate; it will finish cooking in the sauce.
4. Sauté the aromatics: Reduce the heat to medium. Add 1 tablespoon butter to the same skillet. Once melted, add 1 small yellow onion, chopped, and sauté until translucent and beginning to soften, about 4–5 minutes. Stir frequently to prevent sticking or burning.
5. Add garlic and ginger: Push the softened onion to the side of the pan and add 2 garlic cloves, minced, and 1 teaspoon grated ginger. Cook for 30–60 seconds until fragrant, stirring constantly so the garlic doesn’t burn.
6. Build the tomato sauce: Pour in an 8 oz can of tomato sauce and stir to combine with the onion, garlic, and ginger. Scrape up any browned bits from the bottom of the pan to incorporate that flavor into the sauce. Let the sauce come to a gentle simmer for 2–3 minutes to meld the flavors.
7. Return the chicken to the pan: Add the browned chicken pieces back into the skillet with the simmering tomato sauce. Stir to coat the chicken evenly. Reduce heat to low or medium-low so the sauce simmers gently but does not boil hard.
8. Finish with cream and butter: Pour in ½ cup heavy cream and stir until the sauce is silky and homogenous. Add 2 tablespoons butter and stir until fully melted and incorporated. Let the chicken simmer in the sauce for another 5–8 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C) for chicken breasts or thighs. The sauce should be slightly thickened and glossy.
9. Taste and adjust: Taste the sauce and adjust seasoning if needed—add a pinch more salt or a small grind of black pepper to suit your preference. If you like more heat, sprinkle in a pinch more chili powder and cook for 1–2 minutes to bring the spice into the sauce.
10. Serve: Remove from heat and let the dish rest for a minute. Serve hot over steamed rice, with warmed naan, or alongside a simple salad or roasted vegetables. Garnish with chopped fresh cilantro if desired.

Serving suggestions

This Easy Butter Chicken pairs beautifully with basmati rice—the long, fragrant grains catch the sauce perfectly—or with warm flatbreads to scoop up every last bit. For a lighter option, serve it over cauliflower rice and add a side of roasted cauliflower or a crisp cucumber-tomato salad tossed with lemon, salt, and a tiny splash of olive oil.

Make-ahead and storage

You can make this dish up to 2 days ahead. Store the butter chicken in an airtight container in the refrigerator. Reheat gently on the stovetop over low heat, stirring occasionally; add a splash of water or cream if the sauce has thickened too much. The flavors often deepen after sitting, so leftovers taste fantastic.

Troubleshooting

• If your sauce tastes too acidic, stir in a small pinch of sugar or a teaspoon of butter to round it out.
• If the sauce separates when you add the cream, lower the heat and whisk vigorously; adding the cream in a slow stream while stirring helps prevent curdling.
• If the chicken is dry, it was likely overcooked. Use thighs next time for more forgiving results, or reduce the final simmer time slightly.

Tips from the kitchen

• Cut chicken into uniform pieces so everything cooks evenly.
• Don’t skip the yogurt marinade; it yields a noticeable difference in tenderness and flavor.
• Use good-quality garam masala for the best aromatic depth; if yours is older, add a pinch more to taste.
• Finish with the final 2 tablespoons butter at the end for a glossy, restaurant-style sauce.

Calories and nutrition

Estimated nutrition per serving will vary with the cut of chicken and portion sizes. Using thighs adds a bit more fat (and flavor), while breasts reduce calories. For a lighter version, substitute coconut yogurt and milk for the dairy as noted earlier.

Final thoughts

If you’re after the rich, cozy flavors of restaurant-style butter chicken but want a straightforward, weeknight-friendly method, this Easy Butter Chicken delivers. It’s bold without being fussy, creamy without being heavy, and flexible enough to adapt to what you have on hand. With a short marinade, quick browning, and a simple tomato-cream sauce, dinner comes together in under an hour and tastes like a treat. Enjoy—this one becomes a recurring favorite in my rotation, and I hope it does the same for you.