There are certain recipes that seem to win everyone over, and butter chicken is one of them. I honestly don’t think I’ve ever met anyone who doesn’t love it. Rich, creamy, warmly spiced, and incredibly comforting, it’s the kind of meal that has everyone going back for just one more spoonful of sauce.

In our house, it’s also one of the most requested meals from my boys, which tells you just about everything you need to know. Tender pieces of marinated chicken are simmered in a velvety tomato sauce layered with ginger, garlic, warm spices, butter, and cream. Served over fluffy basmati rice with warm naan alongside, it feels indulgent and special while still being completely doable at home.

And trust me on the naan—you’re going to want something to soak up every last bit of that sauce.

WHAT YOU’LL NEED

• CHICKEN THIGHS: Tender, juicy, and ideal for soaking up all that rich, spiced sauce. Thighs stay especially succulent as the butter chicken simmers..
• PLAIN WHOLE MILK YOGURT: The base of the marinade. It tenderizes the chicken while helping the spices cling to every piece.
• LEMON: A little acidity brightens the marinade.
• GATLIC & GINGER: The aromatic backbone of butter chicken, adding warmth, depth, and that unmistakable savory flavor.
• YELLOW ONION: Cooked until soft and golden to create a naturally sweet, flavorful foundation for the sauce.
• TOMATO PASSATA: Gives the sauce its smooth tomato base and beautiful deep color without the chunkiness of canned tomatoes.
• HEAVY CREAM: Softens the acidity of the tomatoes and transforms the sauce into that luxurious, velvety butter chicken sauce.
• BUTTER: It wouldn’t be butter chicken without it. Butter adds richness and rounds out all those warm spices.
• WARM SPICES: Garam masala, cumin, coriander, paprika, turmeric, and chili powder layer the dish with warmth, earthiness, color, and just the right amount of heat.
• BASMATI RICE & NAAN: The perfect companions for catching every last bit of that creamy sauce.

Jump to printable recipe for precise measurements

STEP-BY-STEP INSTRUCTIONS

Step 1: Make the marinade: In a large bowl, combine the yogurt, lemon juice, Spice Market Blend, and salt. Stir until smooth and well combined. Add the chicken and toss until every piece is thoroughly coated. Cover and refrigerate for at least 30 minutes, or up to overnight for even deeper flavor.

Step 2: Cook the chicken: Heat a large skillet over medium-high heat with a drizzle of olive oil. Add the marinated chicken in a single layer and cook until lightly browned on the outside. The chicken does not need to be fully cooked through at this point—it will finish cooking in the sauce. Transfer the chicken to a plate, along with any flavorful juices, and set aside.

Step 3 : In the same skillet, melt the butter over medium heat, scraping up any flavorful bits left behind from the chicken. Add the diced onion and cook for 5–7 minutes, stirring occasionally, until softened and lightly golden. Add the garlic and ginger to the softened onions and cook for about 30 seconds, just until fragrant.

Step 4 : Stir in the Spice Market Blend, and cook for another 30 seconds, stirring constantly to toast the spices and deepen their flavor. Pour in the tomato passata, sugar, and a pinch of salt and stir well, making sure to scrape up all those flavorful spices from the bottom of the pan. Bring to a gentle simmer and cook for 10–15 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors have had a chance to come together.

Step 5: Return the chicken and any accumulated juices to the skillet, stirring to coat each piece in the tomato sauce. Reduce the heat to a gentle simmer and cook for 8–10 minutes, or until the chicken is cooked through and tender and the sauce has thickened beautifully.

Step 6: Reduce the heat to low and stir in the heavy cream until the sauce is smooth, creamy, and beautifully orange. Add the final tablespoon of butter and stir until melted into the sauce. Taste and adjust with salt as needed, then let everything gently simmer for another 2–3 minutes before serving.

SERVING SUGGESTION:

Spoon the butter chicken generously over fluffy basmati rice, making sure to add plenty of that rich, creamy sauce. Garnish with fresh cilantro and serve with warm naan on the side for scooping up every last bite.

WINE PAIRING:

Pair this butter chicken with a Sauvignon Blanc. Its bright acidity and citrusy freshness cut beautifully through the creamy, buttery sauce while complementing the ginger, cilantro, and warm spices without competing with them. Look for one with ripe citrus and tropical fruit notes rather than an aggressively grassy style—a California or warmer-climate Sauvignon Blanc would be especially lovely here.

A Note About the Seasoning

This Butter Chicken recipe was created using my Spice Market Warm Spice Blend, a fragrant combination of warm, savory spices that takes the guesswork out of building all those layers of flavor. If you don’t have Spice Market in your pantry just yet, don’t worry—I’ve included the individual spice measurements in the recipe notes below so you can still make and enjoy this dish at home.