Recipe

Silky Butter Chicken

Tender chicken in a velvety tomato butter sauce with warm spices, a little tang, and the kind of cozy finish that begs for naan.

By Matt Campbell

•

4.8

Jump to Recipe

If you love Indian restaurant vibes but want a recipe that behaves on a weeknight, this is the one. We are making silky, smooth butter chicken with a sauce that hits all the good notes: lightly smoky spices, bright tomato, and a buttery finish that coats every bite like a warm sweater.

The trick is not secret ingredients. It is smart texture. We build a deeply flavored masala, blend it until it is glossy, then let cream and butter do their luxurious thing. The result is a savory Indian dinner that feels special, but does not require a culinary degree or a pantry full of hard-to-find items.

Why It Works

Ultra smooth sauce, not grainy: Cooking the aromatics fully, then blending the masala gives you that restaurant-style silkiness.
Big flavor with accessible spices: Garam masala, cumin, coriander, and paprika bring warmth without overwhelming heat.
Juicy chicken: A quick yogurt marinade helps keep the chicken tender, even if you simmer it briefly in the sauce.
Balanced and savory: A little sugar (or honey) and cream round out the tomato acidity so it tastes rich, not sharp.

Pairs Well With

Fluffy Basmati Rice
Quick Skillet Garlic Naan
Cooling Cucumber Raita
Spiced Roasted Cauliflower

Storage Tips

This one is even better the next day, which is great news if you like low-drama lunches.

Refrigerate

Cool slightly, then refrigerate within 2 hours.
Store in an airtight container for up to 4 days (guideline).
Store rice separately so it stays fluffy and not sauce-soaked.

Freeze

Freeze in portions for up to 2 months (guideline).
Tip: Cream sauces can separate slightly after freezing. It is still delicious. Reheat gently and whisk in a splash of cream or a small knob of butter to bring it back.

Reheat

Warm on the stove over low heat, stirring often.
Add a splash of water if the sauce tightens up.
Reheat until the chicken is steaming hot and reaches 165°F/74°C.

Timing note: The optional marinating time is not included in the total time.

Common Questions

Can I make this less spicy for kids?

Yes. Skip the cayenne entirely and use a mild paprika. You still get color and warmth without the heat.

Do I have to blend the sauce?

You do not have to, but if you want that “silky and smooth” finish, blending is the move. An immersion blender is easiest. A standard blender works too, just cool the sauce slightly and vent the lid so steam can escape.

Can I use chicken breast instead of thighs?

Absolutely. Cut it into slightly larger pieces and simmer only until cooked through so it stays juicy. Thighs are more forgiving, but breasts still work.

What is a good substitute for heavy cream?

Half-and-half will work, but the sauce will be lighter. Full-fat coconut milk is a great dairy-free swap. It changes the flavor a bit, but it is still rich and smooth.

How do I get a smokier restaurant flavor?

Use smoked paprika and char the chicken pieces quickly in a hot skillet before adding to the sauce. You can also add about 1 teaspoon of crushed fenugreek leaves (kasuri methi) at the end. It will not fully mimic a tandoor, but it gets you closer.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet or wide sauté pan
Medium pot (optional if you prefer sauce in a pot)
Cutting board and knife
Measuring spoons
Immersion blender or countertop blender
Tongs or a spoon for stirring

The first time I tried to make butter chicken at home, I treated the sauce like it was just “spiced tomato with cream.” It tasted fine, but it did not have that spoon-coating, glossy magic that makes you drag naan through the pan.

Then I started blending the masala and actually letting the aromatics cook until they were sweet and soft. That was the whole difference. Now this is my go-to when I want something that feels like a restaurant night, but I am still wearing sweatpants and debating whether the sink can wait until tomorrow.

Silky Butter Chicken

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 4

Ingredients

1 1/2 lb boneless, skinless chicken thighs, cut into bite-size pieces
1/2 cup plain full-fat yogurt (Greek yogurt is fine too)
3 cloves garlic, grated or minced
1 tbsp fresh ginger, grated
1 tsp kosher salt, plus more to taste
1 1/2 tsp garam masala, divided
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika (smoked or sweet)
1/8 to 1/4 tsp cayenne (optional, to taste)
2 tbsp neutral oil (canola, avocado, grapeseed)
1 yellow onion, finely chopped
2 tbsp tomato paste
1 (14 oz) can crushed tomatoes
1/2 cup water, plus more as needed
1 tbsp sugar or honey (helps balance the tomatoes)
1/2 cup heavy cream
3 tbsp unsalted butter
1 tbsp lemon juice (to finish)
Chopped cilantro, for serving (optional)

Optional but excellent: 1 tsp dried fenugreek leaves (kasuri methi), crushed between your palms and added at the end.

Instructions

Marinate the chicken. In a bowl, mix yogurt, garlic, ginger, 1 tsp salt, 1 tsp garam masala, cumin, coriander, paprika, and cayenne if using. Add chicken and toss to coat. If you have 15 minutes, great. If you have 1 hour, even better. (If you have zero minutes, proceed anyway.)
Brown the chicken. Heat oil in a large skillet over medium-high heat. Add chicken in a single layer (work in batches if needed). Sear until lightly browned, 2 to 3 minutes per side. It does not need to be fully cooked yet. Transfer to a plate.
Build the masala base. Lower heat to medium. Add onion with a pinch of salt and cook, stirring, until soft and golden at the edges, 6 to 8 minutes. Add tomato paste and cook 1 minute to deepen it.
Simmer the sauce. Lower heat to medium-low. Stir in crushed tomatoes, water, sugar or honey, and the remaining 1/2 tsp garam masala. Simmer 8 to 10 minutes, stirring occasionally, until it thickens and the raw tomato smell mellows. If it starts to splatter or look too thick, add a splash of water and keep it gentle.
Blend until silky smooth. Turn off heat. Blend the sauce until completely smooth using an immersion blender, or carefully transfer to a blender and return it to the pan. Tip: If you are blending in a wide skillet, tilt the pan slightly so the blender head is fully submerged, and pulse to avoid splattering.
Finish the sauce. Return heat to low. Stir in cream and butter until melted and glossy. Keeping the heat low helps the dairy stay smooth. Taste and adjust salt.
Simmer the chicken gently. Add the browned chicken and any juices back to the pan. Simmer on low until chicken is cooked through and tender, 6 to 8 minutes, or until the thickest pieces reach 165°F/74°C. Keep it gentle so the sauce does not split.
Brighten and serve. Stir in lemon juice and fenugreek leaves if using. Top with cilantro. Serve with basmati rice, naan, or both.

Nutrition information is estimated.

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