My Easy Butter Chicken Curry That Feels Like a Hug

Is there anything more comforting than a bowl of rich, creamy curry on a busy weeknight? This Butter Chicken Curry is my go-to when I need a meal that feels special without requiring a whole evening to pull together. It’s the dish that proves you don’t need a long list of hard-to-find spices or complicated techniques to create something truly delicious. Honestly, this recipe is the one I make when I’m craving takeout but want something I can feel good about serving my family. It’s cozy, satisfying, and so, so much easier than you might think.

Why You’ll Love This

You’ll love this Butter Chicken Curry because it solves the classic dinner dilemma: it’s quick enough for a Wednesday but impressive enough for guests. The sauce is the real star here—creamy, lightly spiced, and just a little tangy from the tomatoes. It’s a one-pan wonder that comes together in about 30 minutes, using mostly pantry staples. And the best part? It’s incredibly forgiving. A little more cream, a little less spice? It’s all good. This recipe is a fantastic starting point for anyone new to cooking with curry, and a delightful, reliable staple for seasoned cooks looking for simple chicken recipes.

Ingredients You’ll Need

• 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes (for lean, quick-cooking protein)
• 2 tablespoons olive oil or ghee (ghee adds incredible flavor)
• 1 medium yellow onion, finely chopped (the sweet base of our sauce)
• 3 cloves garlic, minced (for that essential aromatic punch)
• 1 tablespoon freshly grated ginger (adds a bright, zesty warmth)
• 1 (15-ounce) can tomato sauce (creates the smooth, rich body of the curry)
• 1 tablespoon garam masala (the heart of the warm spice profile)
• 1 teaspoon ground cumin (adds an earthy, nutty depth)
• 1/2 teaspoon paprika (for color and a subtle smokiness)
• 1/2 teaspoon turmeric (gives that classic golden hue)
• 1/2 cup heavy cream or full-fat coconut milk (for luxurious creaminess)
• 1 tablespoon brown sugar or honey (to balance the tomatoes’ acidity)
• Salt and freshly ground black pepper, to taste
• 1/4 cup chopped fresh cilantro, for garnish (a fresh, herbal finish)

Let’s Get Cooking Step by Step

1. First, grab your large skillet or Dutch oven and heat the oil or ghee over medium-high heat. Once it shimmers, add the cubed chicken. Season it with a good pinch of salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and has a nice golden color on the outside. Transfer the chicken to a clean plate and set it aside.
2. Reduce the heat to medium and add the chopped onion to the same skillet. You might need to add another tiny drizzle of oil. Cook the onion for about 5 minutes, until it becomes soft and translucent. Don’t rush this step—this is where the flavor foundation is built!
3. Add the minced garlic and grated ginger to the skillet with the onions. Cook for just one minute, until incredibly fragrant. You don’t want to burn the garlic, so keep it moving.
4. Now, pour in the tomato sauce. Sprinkle in the garam masala, cumin, paprika, and turmeric. Stir everything together so the spices bloom in the tomato base. Let it simmer for 2-3 minutes. Your kitchen should smell amazing right about now.
5. Stir in the heavy cream (or coconut milk) and the brown sugar. This is where the sauce transforms into that signature creamy, dreamy consistency. Let it come back to a gentle simmer.
6. Return the cooked chicken and any accumulated juices back to the skillet. Stir to coat every piece in that luscious sauce. Reduce the heat to low and let it all heat through for another 3-5 minutes. Taste it! This is your moment. Does it need more salt? A pinch more sugar? Adjust to your liking.
7. Finish by stirring in most of the chopped cilantro, saving a little for garnish. And that’s it! Serve your Butter Chicken Curry immediately over steamed rice, with naan bread on the side for dipping. So good.

Tips For Success

• For the most tender chicken, don’t overcook it in the first step. We’re just browning it, as it will finish cooking in the sauce.
• If you have the time, let the sauce simmer for an extra 5-10 minutes after adding the cream. This helps the flavors meld together even more beautifully.
• Feel free to use chicken thighs instead of breasts for an even richer, more forgiving result. Thighs stay juicy no matter what.
• If your sauce is too thick, thin it out with a splash of chicken broth or water until it reaches your desired consistency.
• Garnish with a dollop of plain yogurt or a squeeze of fresh lime juice for a cool, tangy contrast.
• And my favorite tip? Double the sauce. You can never have too much of this stuff.

Serving Ideas & Pairings

This curry is a dream to serve. My absolute favorite way is over a fluffy bed of basmati or jasmine rice, which soaks up the sauce perfectly. A side of warm, buttery naan or pita bread is non-negotiable in my house—it’s the best tool for getting every last bit of sauce from the bowl. For a lighter option, try it with cauliflower rice. To round out the meal, a simple cucumber salad with a lemon-dill vinaigrette or some steamed green beans provide a refreshing, crisp contrast to the rich curry. It’s the ultimate healthy dinner idea that feels indulgent.

Variations & Substitutions

This recipe is a wonderful canvas for your own creativity. For a dairy-free version, use full-fat coconut milk instead of heavy cream—it’s just as creamy and adds a lovely subtle tropical note. If you’re looking for more veggie-packed healthy chicken recipes, stir in a couple handfuls of fresh spinach right at the end, or add some cauliflower florets when you simmer the tomato sauce. Like a little heat? A diced serrano pepper or a pinch of cayenne added with the other spices will do the trick. Honestly, if you’re short on time, using pre-cooked shredded rotisserie chicken is a fantastic shortcut. Just stir it in at the end to warm through.

Storage & Reheating

Leftovers? Even better the next day! Let the curry cool completely before storing it in an airtight container in the refrigerator. It will keep beautifully for up to 4 days. You can also freeze it for up to 3 months. Thaw it overnight in the fridge before reheating. The best way to reheat is gently on the stovetop over low heat, stirring occasionally. If the sauce has thickened too much, add a tablespoon or two of water or broth to loosen it up. Avoid the microwave if you can, as it can cause the cream to separate and make the chicken rubbery.

Frequently Asked Questions

Can I make this Butter Chicken Curry in a slow cooker?

Absolutely! This is a great set-it-and-forget-it option. Simply add the raw chicken, onion, garlic, ginger, tomato sauce, and spices to your slow cooker. Stir, cover, and cook on low for 5-6 hours or high for 3-4 hours. Stir in the cream and sugar during the last 30 minutes of cooking.

What’s the best way to get shredded chicken for this recipe?

If you prefer a shredded chicken texture, this recipe adapts perfectly. You can cook the cubed chicken as directed, then use two forks to shred it once it’s tender and back in the sauce. Or, for the ultimate in quick and easy dinner recipes, start with a pre-cooked rotisserie chicken. Just shred the meat and add it to the finished sauce to warm through.

My family is sensitive to spice. Is this curry too hot?

Not at all! This version is very mild and family-friendly. The garam masala provides warmth and complexity, not intense heat. If you’re worried, you can start with just half the amount of garam masala, taste the sauce, and add more until it suits your palate. It’s a perfect gateway into easy meals with global flavors.

Can I use Greek yogurt instead of heavy cream?

You can, but you have to be careful to prevent curdling. Let the yogurt come to room temperature. Then, take a spoonful of the warm sauce and mix it into the yogurt to temper it. Slowly stir this mixture back into the main pot over very low heat. Do not let it boil after adding the yogurt.