Butter Chicken Recipe Using Premade Sauce: Creamy Tomato-Cream Velvety With Tender Chicken

This butter chicken recipe using premade sauce delivers restaurant-quality richness with minimal effort—creamy tomato-cream sauce meets tender, marinated chicken in just 45 minutes. The secret lies in balancing the shortcut sauce with a bold yogurt-spice marinade that transforms simple chicken thighs into melt-in-your-mouth bites.

I developed this version after years of perfecting butter chicken, knowing most home cooks want authentic flavor without the hours of simmering.

The marinade—yogurt, garlic, ginger, and garam masala—works overnight to tenderize the chicken while building deep flavor. When you cook the chicken (grill, pan-fry, or oven-bake), the aromas alone will have everyone gathering around your table.

Then comes the sauce: simmering your premade sauce with a splash of cream and a touch of sugar creates that signature velvety texture without sacrificing authenticity.

What you end up with is a dish that's creamy yet balanced, with tender chicken that falls apart at the touch of a fork. The sauce clings perfectly, delivering that iconic tomato-cream richness we all crave.

Serve with warm naan or basmati rice, and garnish with fresh cilantro and a drizzle of heavy cream for that final touch of indulgence.

This recipe proves you don't need to spend hours in the kitchen to create a dish that tastes like it came from your favorite Indian restaurant. The premade sauce cuts prep time dramatically, but the marinade and proper cooking technique ensure every bite delivers on that authentic butter chicken experience.

Let's get cooking!

Ingredients for butter chicken recipe using premade sauce

Fourteen ingredients, restaurant-quality flavor—no shortcuts in taste, just in prep time.

The chicken thighs are non-negotiable here—bone-in, skin-on if you can find them, but boneless works too. Look for thighs around 8-10 oz each at Whole Foods or your local butcher for the best texture. The yogurt should be plain and full-fat—Greek yogurt works if that's what you've got, but traditional Indian yogurt (like Dadh) has the perfect tang. For garam masala, MDH or Everest brand are reliable staples in any Indian grocery store, but if you're using a homemade blend, toast the spices first for deeper flavor.

No premade butter chicken sauce? Store-bought curry paste plus tomato sauce gets you close—just add a splash of cream and sugar. Swap heavy cream for coconut milk if you're avoiding dairy, but trust me on the full-fat version for that signature richness. The lemon juice is key—it brightens the sauce and balances the yogurt's tang. If you're short on time, microwave the butter 40 seconds to just melt it before adding to the sauce. Fresh cilantro is ideal, but dried works in a pinch—just use half the amount. For extra authenticity, add a pinch of kasuri methi (dried fenugreek leaves) if you've got it.

Marinate the chicken overnight for maximum tenderness, but even 2 hours makes a difference. The sauce reheats beautifully—simmer it gently on the stove for 5 minutes before adding to the chicken. Store leftovers in an airtight container for up to 4 days in the fridge, or freeze for 3 months. I always make a double batch—this tastes even better the next day as the flavors meld. Garnish with extra cilantro and a drizzle of cream right before serving for that final restaurant touch.

Step-by-step instructions for creamy butter chicken

Here's how to make restaurant-quality butter chicken with tender chicken and velvety sauce.

In a large bowl, combine the 1.5 lb boneless, skinless chicken thighs, 1 cup plain yogurt, 1.5 tsp salt, 0.5 tsp ground black pepper, 1 tbsp garam masala, 2 tbsp grated fresh ginger, and 6 minced garlic cloves. Use your hands to gently coat each piece of chicken with the marinade, making sure the yogurt adheres evenly.

Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight. This long marinade breaks down the chicken fibers, ensuring it stays incredibly tender. The yogurt also helps tenderize while adding a subtle tang that balances the rich sauce. Don't skip this step—it's what makes the chicken melt-in-your-mouth tender.

Heat a large skillet over medium-high heat and add 2 tbsp olive oil. Once hot, add the marinated chicken in a single layer, leaving space between pieces if needed. Cook undisturbed for 4-5 minutes until the chicken develops a golden crust on the bottom.

Flip the chicken and cook for another 4-5 minutes until the internal temperature reaches 165°F and the juices run clear. Remove the chicken from the skillet and set it aside on a plate. The chicken should be fully cooked but still juicy—overcooking here will make it dry. You'll finish cooking it in the sauce, so don't worry if it's not fully tender yet.

In the same skillet (no need to clean it—the fond adds flavor), reduce the heat to medium and add 2 tbsp butter. Let it melt completely, then add 1.5 cups premade butter chicken sauce, 0.5 cup heavy cream, and 1 tbsp granulated sugar. Stir well to combine and let the mixture simmer for 3-4 minutes until it begins to thicken slightly.

Here's the thing—this is where the sauce transforms from good to extraordinary. The heat helps the cream and sauce meld together, creating that signature velvety texture. If the sauce starts to separate, whisk it vigorously to bring it back together. The sugar helps balance any acidity from the premade sauce, giving it that perfect sweet-tangy flavor profile.

Return the cooked chicken to the skillet, spooning the sauce over the top to coat it completely. Add 1 tbsp lemon juice and simmer together for 2-3 minutes on medium-low heat. The lemon brightens the flavors and cuts through the richness of the cream and butter.

Remove from heat and stir in 0.25 cup chopped fresh cilantro. Let the butter chicken rest for 5 minutes before serving—this allows the juices to redistribute and the flavors to meld even more. The cilantro adds a fresh finish that makes the dish feel vibrant and complete.

Transfer the butter chicken to a serving dish and garnish with additional cilantro if desired. Serve immediately with steamed basmati rice or warm naan bread. The sauce should be thick enough to coat the back of a spoon but still silky smooth. Each bite should deliver perfectly tender chicken with a creamy, flavorful sauce that's neither too sweet nor too tangy.

Real talk: the first time you taste this, you might think it's too rich. But trust me—it's exactly how it should be. The balance of creamy, tangy, and spicy flavors comes together perfectly in every bite. Leftovers actually taste better the next day as the flavors deepen.

Regional styles of this dish

Delhi-Style Butter Chicken

This version leans into the iconic Delhi street food roots of butter chicken, where the sauce is slightly sweeter and the chicken is marinated longer for extra tenderness. Use 1.5 tbsp sugar in the sauce and add ½ tsp cardamom powder to the marinade.

I find bone-in, skin-on thighs work best here—the crispy skin adds texture that balances the creamy sauce. 🌶️

Mumbai's Mild & Creamy

Mumbai-style butter chicken is lighter and less spicy, perfect for those who prefer a milder flavor profile. Reduce the garam masala to ½ tbsp and add ¼ tsp nutmeg to the sauce for warmth without heat.

Serve with garlic naan and a side of mint chutney for that authentic Mumbai touch. The sauce should be smoother here—whisk in 1 tbsp cornstarch mixed with 1 tbsp water at the end to thicken it just right.

Punjabi Butter Chicken

In Punjab, butter chicken is often richer and served with tandoori-style chicken for extra smoky depth. Start by grilling the marinated chicken over charcoal for 10-12 minutes before finishing in the sauce.

Add 1 tbsp tomato paste to the sauce and simmer it for an extra 5 minutes to deepen the color and flavor. Garnish with toasted cashews for crunch and serve with butter rice—a Punjabi staple.

South Indian Twist

For a South Indian adaptation, swap the garam masala for ½ tsp turmeric, ½ tsp coriander powder, and ¼ tsp fennel seeds in the marinade. Use coconut milk instead of heavy cream in the sauce and add 1 tbsp tamarind paste for a tangy kick.

Serve with steamed rice and coconut chutney—this version is lighter but packed with bold, aromatic flavors that feel fresh and vibrant. 🌿

Modern Fusion Adaptation

Want to bring butter chicken into the 21st century? Try adding 1 tbsp smoked paprika to the marinade and ½ cup coconut cream to the sauce for a fusion twist. Finish with a drizzle of honey and crispy fried shallots for texture.

This version works beautifully as a bowl dish—serve over rice with avocado slices and a sprinkle of lime zest for a fresh, modern take that still honors the original flavors.

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