This butter chicken has been my fast-track comfort meal ever since I discovered how simply layers of familiar pantry ingredients transform into something deeply aromatic and indulgent. I first put this together on a busy weeknight when guests were unexpectedly dropping by; with a short marinade and a focused sauté, the dish came together in under an hour and earned surprised compliments. The texture is creamy without being heavy, the tomato character rounds the spices, and bite-sized chicken thighs stay juicy while soaking up the fragrant sauce. I love serving it on evenings when I want something special but don't have hours to cook. The sauce coats rice and naan wonderfully, and the dish travels well—take it to a potluck or make extra for easy lunches. The balance of butter, cream, and garam masala gives the finished plate a familiar restaurant comfort while remaining approachable in technique. Little touches—like finishing with extra butter or a sprinkle of chopped parsley—make a difference and make people ask for the recipe.

Ingredients

• Chicken & Marinade: 19 pounds skinless, boneless chicken thighs cut into bite-sized pieces. Thighs stay moist while cooking; choose fresh or fully thawed frozen pieces for best texture.
• Salt & Spices: 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon sweet paprika,  teaspoon curry powder. These seasonings build a bright, savory base; use smoked paprika for a slightly deeper note.
• Greek Yogurt: 1 tablespoon plain Greek yogurt to tenderize the meat quickly; full-fat yogurt gives the best mouthfeel, but low-fat works if you prefer.
• Oil & Butter: 3 tablespoons vegetable oil plus 3 tablespoons butter divided. Use neutral oil for searing and real butter for the finishing silkiness—unsalted butter allows you to control seasoning.
• Aromatics: 6 garlic cloves minced and 1 medium onion diced. Sauté slowly for sweetness and depth; brown the onion lightly for richer flavor.
• Tomato & Sweetener: 1 15-ounce can tomato sauce and 1 teaspoon sugar. The sugar balances acidity; you can use a pinch of honey instead if needed.
• Seasoning Layer: 1 teaspoon salt (adjust),  teaspoon black pepper, 2 cups heavy cream,  teaspoon cayenne (optional), 1 teaspoon garam masala,  teaspoon curry powder. Garam masala at the end gives that warm, aromatic finish.
• Garnish & Serve:  cup freshly chopped parsley (optional), naan bread and steamed rice. Parsley brightens the plate though cilantro is also traditional.

Instructions

Marinate the Chicken: In a medium bowl combine 19 lb bite-sized chicken thighs with 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon sweet paprika,  teaspoon curry powder and 1 tablespoon Greek yogurt. Mix until evenly coated; the yogurt helps the spices adhere and slightly tenderizes the meat. Let rest for at least 15 minutes at room temperature or up to 1 hour in the refrigerator. Short marination is enough because the pieces are small. Cook the Chicken: Heat 3 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering. Add the marinated chicken in a single layer (work in batches if necessary) and cook 3 minutes per side until golden and cooked through. Internal temperature should read 1652F (74C) at the thickest point. Transfer to a plate and set aside; don't worry if the chicken is slightly underdone—it will finish simmering in the sauce. Prepare the Sauce Base: In the same skillet reduce heat to medium and add 3 tablespoons butter. Add 6 minced garlic cloves and 1 diced medium onion, sautéing 4 minutes until softened and translucent with light browning at the edges. Pour in 1 15-ounce can tomato sauce, stir in 1 teaspoon sugar and 1 teaspoon salt, and bring to a gentle simmer. Scrape browned bits from the pan for extra flavor. Build the Sauce: Return the cooked chicken to the skillet and pour in 2 cups heavy cream. Stir in  teaspoon black pepper,  teaspoon cayenne pepper (optional), 1 teaspoon garam masala and  teaspoon curry powder. Keep the heat low so the cream does not separate; simmer gently for 80 minutes until the sauce thickens and the flavors meld. Taste and adjust salt, sugar, or cayenne as needed. Finish with Butter & Garnish: Stir in the remaining tablespoon of butter (or all 3 tablespoons if you reserved less earlier) off the heat, swirling until the sauce becomes glossy and silky. Sprinkle with  cup chopped parsley or cilantro. Serve immediately with warm naan and steamed rice for soaking up every last drop.

Storage Tips

Cool the sauce to near-room temperature within two hours and transfer to airtight containers. In the fridge, use within 3 days; in the freezer, portions last up to 3 months. When reheating, warm on low in a saucepan with a splash of water or additional cream to recover the silky consistency—avoid high heat which can split dairy. Glass containers or vacuum-seal bags maintain best quality. For travel or potlucks, carry the sauce and freshly cooked rice separately and combine at the hosts home for best presentation.

Ingredient Substitutions

If you want a lighter version, substitute half-and-half or whole milk thickened with a tablespoon of cornstarch mixed into cold milk before adding; this reduces calories but slightly changes the mouthfeel. Replace heavy cream with full-fat coconut milk for a dairy-free adaptation—note the flavor will be different and a touch sweeter. Use boneless, skinless chicken breasts if you prefer leaner meat, but reduce cooking time to avoid drying; breasts work best when cut thin. For tomato, use crushed tomatoes for texture or tomato puree for a smoother finish.

Serving Suggestions

Serve over steaming basmati rice to soak up the sauce or with warm store-bought or homemade naan for an authentic feel. Add a side of roasted cauliflower, simple cucumber raita, or a crisp green salad to balance richness. Garnish with sliced green chilies for spice lovers, or a drizzle of melted butter and chopped cilantro for restaurant-style appeal. For a family-style spread, place the sauce in a shallow bowl with a platter of naan and bowls of rice around it for sharing.

Cultural Background

Butter chicken—also known as murgh makhani—originated in Delhi in the mid-20th century as a rich, tomato-based dish made to use leftover tandoori chicken. The sauce uses butter and cream to create the luxurious texture that has made it a global favorite. While regional variations include more fenugreek leaves (kasuri methi) or different spice blends, the central theme is a creamy tomato gravy that bridges South Asian spices with techniques adapted to home kitchens worldwide.

Meal Prep Tips

For weekly meal prep, make the sauce in bulk and store in portioned containers; reheat gently and add freshly cooked chicken or warmed chickpeas for a vegetarian option. Keep rice and sauces separate and combine when eating to preserve texture. If freezing, freeze sauce flat in zip-top bags so portions stack neatly. Label with dates and a reheating suggestion (low heat, add 1 tablespoon cream per cup when reheating).

Every time I make this I remember a rainy Sunday when a simple batch brightened a gray day and turned dinner into a mini celebration. Its a dish that both comforts and impresses—give it a try and make it your own with the spice adjustments you prefer. Enjoy sharing it with friends and loved ones.