This creamy butter chicken became my fast comfort food secret the first chilly evening I adapted it from a busy weeknight pantry raid. I was determined to make something that felt indulgent and restaurant-quality without the hours of simmering or complicated ingredient lists. The result was a velvety orange sauce that clings to tender chicken pieces, balancing gentle tomato brightness with warm spices and a hint of sweetness. It reminds me of dinners shared with friends when time is short but the desire to impress is high. I discovered the version below after testing several shortcuts that kept the luxurious mouthfeel intact. Using boneless skinless thighs gives the dish juicy texture and forgiving cooking times. A quick yogurt-based marinade seasons the meat and keeps it tender, while finishing with cold butter folded into the sauce gives the same silky sheen you expect from classic preparations. Every time I make this, the house fills with garlic and garam masala aromas and people ask for extra rice.

Ingredients

• Boneless skinless chicken thighs: Use 1 1/2 pounds cut into bite-sized pieces. Thighs stay moist and carry the sauce well. If you prefer breast meat, trim and adjust cook time by a few minutes.
• Greek yogurt: About 1 tablespoon in the marinade adds gentle acidity and helps tenderize the chicken. Full-fat yogurt gives best mouthfeel.
• Tomato sauce: A 15-ounce can provides body and a consistent tomato base that simmers quickly. Choose a pure tomato sauce without added herbs for flexibility.
• Heavy cream: Two cups create the signature creamy texture. For a lighter version, use half-and-half though the sauce will be less luxurious.
• Butter and oil: Three tablespoons vegetable oil plus 3 tablespoons butter total—using cold butter at the end yields a glossy finish and richer flavor.
• Spices: Sweet paprika, curry powder, garam masala, garlic powder, black pepper, and optional cayenne create the warm, aromatic profile. Invest in fresh garam masala for the best result.

Instructions

Marinate the Chicken: Combine 1 1/2 pounds bite-sized chicken thighs with 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon sweet paprika, 1/2 teaspoon curry powder and 1 tablespoon Greek yogurt in a bowl. Toss until evenly coated. Let sit for at least 15 minutes; the yogurt and salt begin tenderizing the meat and help spices adhere. If you have 1 hour, refrigerate for deeper flavor. Cook the Chicken: Heat 3 tablespoons vegetable oil in a large skillet over medium-high. Add chicken in a single layer and cook 8 to 10 minutes, turning occasionally until golden brown and cooked through. Do not overcrowd the pan or the chicken will steam. Remove and set aside, leaving the fond in the skillet to flavor the sauce. Prepare the Sauce Base: Reduce heat to medium and add 1 tablespoon butter. Use a wooden spoon to deglaze the pan, scraping up browned bits. Add 6 minced garlic cloves and 1 medium diced onion with a pinch of salt. Sauté until the onion is translucent and fragrant, about 4 to 6 minutes. The soft onion builds sweetness and balances the tomato. Build the Sauce: Pour in a 15-ounce can of tomato sauce and 1 teaspoon sugar, stir and simmer 2 to 3 minutes. Return the chicken to the skillet and stir to coat. Pour in 2 cups heavy cream and bring the mixture to a gentle simmer, stirring until the sauce develops a smooth orange hue. Season and Simmer: Add 1/2 teaspoon black pepper, 1 teaspoon garam masala, 1/2 teaspoon curry powder and 1/2 teaspoon cayenne if you want heat. Simmer on low for about 10 minutes so flavors meld and the sauce thickens slightly. Taste and adjust salt as needed. Finish with Butter: Remove from heat and whisk in the remaining 2 tablespoons cold butter for a silky finish. Sprinkle with 1/4 cup chopped fresh parsley if desired. Serve immediately with warm naan and steamed rice.

Storage Tips

Cool the curry to room temperature before storing to protect texture. Transfer to airtight containers and refrigerate up to 3 days. For longer storage, divide into meal-sized portions and freeze for up to 3 months. When reheating, thaw overnight if frozen, then reheat gently on the stovetop over low heat to avoid breaking the sauce; add a splash of water or cream if it tightens too much. Use glass containers for better heat retention and clear labeling for dates.

Ingredient Substitutions

If you do not have heavy cream, substitute 1 cup half-and-half plus 1/2 cup full-fat Greek yogurt whisked until smooth; add over low heat to prevent curdling. For a dairy-free option, replace butter with refined coconut oil and heavy cream with full-fat canned coconut milk, noting the flavor will move toward coconut. Swap chicken for firm tofu or chickpeas for a vegetarian take, adjusting cook times and handling to maintain texture.

Serving Suggestions

Serve with warm buttered naan, garlic naan, or steamed basmati rice. A side of lightly spiced roasted vegetables or a cucumber raita balances richness. Garnish with chopped cilantro or parsley and a drizzle of cream for visual appeal. For a dinner party, present in a shallow bowl with a wedge of lemon so guests can add brightness to taste.

Cultural Background

The dish has roots in South Asian cuisine and gained global popularity through regal North Indian traditions and modern restaurant interpretations. Classic versions often use tandoori-cooked chicken and a tomato-cream base tempered with fenugreek. This simplified home approach captures the essential flavors—tomato, cream, butter and warm spices—while adapting to common kitchen equipment and weeknight timelines.

Seasonal Adaptations

In winter, serve with roasted root vegetables and a warming ginger chutney. In summer, lighten the dish by using reduced cream and pairing with a chilled salad of cucumber, onion and yogurt. For holiday menus, prepare the sauce ahead and finish on the day of serving to reduce hands-on time while offering a rich main that pairs well with naan and festive sides.

Meal Prep Tips

Make the sauce and chicken separately and chill both components. When ready to eat, reheat the sauce slowly and add chicken to warm through. Portion into 4 microwave-safe containers for easy grab-and-go lunches. Label servings with reheating instructions: cover loosely and microwave in 1 to 2 minute intervals, stirring halfway for even heat, or reheat on the stovetop over low heat.

This butter chicken is a dependable, comforting meal that rewards small techniques like finishing with cold butter and controlling simmering temperature. It is flexible, forgiving and perfectly suited to busy weeknights or casual dinner gatherings. Try it with different sides and spice levels to make it your own and enjoy the rich, creamy comfort it brings to the table.