Butter Chicken Recipe Greek Yogurt: Tender Chicken in Creamy Spiced Sauce

This butter chicken delivers tender pieces of chicken in a creamy, spiced tomato sauce that’s as good as any restaurant version.

I’ve tested this recipe with home cooks to perfect the balance of spices and Greek yogurt, which adds richness without overpowering the dish. The chicken stays juicy and absorbs the aromatic sauce beautifully.

The sauce comes together with simple pantry staples—tomatoes, onions, garlic, and a blend of warm spices. Greek yogurt replaces traditional cream for a lighter yet equally decadent finish.

Ready in about an hour, this dish brings the flavors of a classic Indian takeout favorite to your kitchen. Serve with basmati rice or naan for the full experience.

Ingredients for Butter Chicken Recipe Greek Yogurt

Tender chicken, creamy sauce, warm spices. Pantry raid time.

The chicken is everything here. Thighs stay juicy through cooking—breasts can dry out. I grab mine from Costco or Whole Foods (bone-in, skin-on if you want to prep them yourself). The Greek yogurt needs to be full-fat—low-fat versions can curdle in the sauce. For the tomato sauce, San Marzano cans are my go-to, but any smooth sauce works.

No garam masala? Mix equal parts cumin, coriander, cardamom, and cinnamon—it’s not perfect but gets you close. Out of Greek yogurt? Regular yogurt strained through cheesecloth works in a pinch. The Kashmiri chili is for color more than heat—sub regular paprika if needed. Fresh ginger is ideal, but ground ginger at half the amount is fine.

Sauce keeps 4-5 days in the fridge—flavors deepen overnight. Freezes beautifully for 3 months (thaw in the fridge, reheat gently). I always make extra; leftovers taste even better.

Step-by-Step Instructions for Butter Chicken with Greek Yogurt

Here’s my method for achieving restaurant-quality results with a creamy, tender finish every time.

Step 1: Marinate the Chicken Thighs

Cut the 1.5 lb boneless skinless chicken thighs into bite-sized pieces and place them in a large bowl. Add the 1 cup plain Greek yogurt, 1 tbsp fresh ginger, 2 tsp garam masala, 1 tsp ground cumin, 1 tsp ground coriander, 0.5 tsp turmeric, 1 tsp Kashmiri red chili powder, and 1 tsp salt.

Mix thoroughly until every piece is evenly coated. Cover and refrigerate for at least 30 minutes (I prefer 2 hours for maximum flavor). The yogurt tenderizes the chicken while the spices infuse every bite.

Step 2: Cook the Aromatics and Tomato Base

Melt the 0.5 cup unsalted butter in a large skillet over medium heat. Add the finely diced yellow onion and cook for 5-7 minutes until soft and translucent. Stir in the 4 cloves minced garlic cloves and cook for 1 minute until fragrant.

Pour in the 1.5 cups canned tomato sauce and stir well. Simmer for 5 minutes until the mixture thickens slightly and the raw tomato smell disappears. This builds the deep, spiced foundation for your sauce.

Step 3: Cook the Chicken and Finish the Sauce

Remove the chicken from the marinade (shake off excess) and add it to the skillet in a single layer. Cook over medium-high heat for 5-6 minutes until the pieces are lightly charred and cooked through. Turn the chicken occasionally for even browning.

Reduce the heat to low, then pour in the 0.25 cup heavy cream. Stir gently to combine all the flavors. Let it simmer for 3-4 minutes until the sauce thickens and coats the chicken beautifully.

Step 4: Garnish and Serve

Taste and adjust the seasoning if needed. Sprinkle the 0.25 cup chopped fresh cilantro over the top and stir gently to distribute. The cilantro adds a bright, fresh contrast to the rich, creamy sauce.

Serve immediately with steamed basmati rice or warm naan bread. The chicken should be fall-apart tender, and the sauce should be velvety smooth with a perfect balance of spices. This dish tastes even better the next day as the flavors continue to meld.

Pro Cooking Tips for Great butter chicken recipe greek yogurt

Marination Timing

Don’t rush the marinade—I tested this with home cooks and found 2 hours gives the best flavor infusion. The Greek yogurt tenderizes while spices penetrate deep. 30 minutes works in a pinch, but overnight (up to 12 hours) takes it to another level.

Butter Control

Use unsalted butter so you can control the saltiness. I melt it over medium heat to avoid burning. If your butter starts browning too quickly, lower the heat immediately and let it cool slightly before adding onions.

Spice Bloom

When cooking the aromatics, give the garam masala and other spices 30 seconds in the hot butter before adding tomatoes. This blooms their flavors. I use a wooden spoon to stir constantly—it prevents burning. 🔥

Chicken Cooking

Cook the chicken in batches if your skillet is crowded. Overcrowding steams instead of sears. I wait until pieces are lightly charred (about 5-6 minutes) before flipping—this builds that restaurant-style depth.

Sauce Consistency

The sauce should coat the back of a spoon. If it’s too thin, simmer uncovered for 2-3 extra minutes. Too thick? Stir in ¼ cup water or broth. I always taste before adding extra salt—the yogurt and butter contribute richness.

Greek Yogurt Tip

Bring the Greek yogurt to room temperature before mixing into the sauce to prevent curdling. I whisk in 2 tbsp at a time off the heat first, then return to low heat. Full-fat is essential for that creamy texture we all love.

Frequently Asked Questions