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Creamy, spiced, and scooped up with warm naan — butter chicken is the Indian comfort food that makes a high calorie dinner feel like the best decision you made all day.
In a large bowl, combine Greek yogurt, lemon juice, 1 tsp garam masala, 1 tsp cumin, 1 tsp coriander, 0.5 tsp salt, and half of the garlic and ginger. Mix thoroughly, then add cubed chicken thighs and marinate for at least 1 hour (up to overnight) for deep flavor penetration.
Preheat a large skillet over medium-high heat. Add 2 tbsp butter, then brown the marinated chicken pieces on all sides until golden but not fully cooked through (about 4-5 minutes per side). Remove chicken and set aside.
In the same pan over medium heat, add remaining butter. Sauté onions until soft and translucent, about 5 minutes, then add remaining garlic, ginger, and all spices (garam masala, cumin, coriander, paprika, turmeric, chili powder, black pepper), stirring constantly until fragrant (about 1-2 minutes).
Deglaze the pan with tomato puree, scraping up browned bits. Return chicken to the pan with juices, add sugar and salt, mix, reduce heat to low, cover, and simmer for 20 minutes until chicken is tender and flavors meld. Stir occasionally to prevent sticking.
Uncover and stir in heavy cream gently. Let simmer uncovered for an additional 5–8 minutes on low, ensuring the sauce is creamy and thickened but not boiling to prevent curdling. Serve hot with naan bread warmed in a skillet or oven for 2–3 minutes until soft.
