This streamlined butter chicken brings restaurant flavor to your table in 20 minutes. The premade sauce cuts prep time while still delivering rich, creamy results.
Simply sear the chicken, then simmer in the sauce for tender, flavorful meat. Perfect for busy weeknight dinners without sacrificing taste or quality.
Ingredients for Butter Chicken Recipe Using Premade Sauce
Pantry staples meet a few fresh picks for this weeknight winner.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Skinless Chicken Thighs 🍗 | 1 ½ lb | Cut into bite-sized pieces |
| Premade Butter Chicken Sauce 🥫 | 24 oz | One jar or bottle |
| Heavy Cream 🥛 | ½ cup | For enriching sauce |
| Unsalted Butter 🧈 | 2 tbsp | For searing chicken |
| Yellow Onion 🧅 | 1 whole | Finely diced for texture |
| Garlic Cloves 🧄 | 3 cloves | Minced for maximum flavor |
| Fresh Ginger 🌿 | 1 tbsp | Grated or minced fine |
| Garam Masala 🌶️ | 1 tsp | For authentic spice blend |
| Ground Cumin 🌿 | ½ tsp | Toasted for depth |
| Turmeric Powder 🌶️ | ¼ tsp | For color and warmth |
| Kosher Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Fresh Cilantro 🌿 | ¼ cup | Chopped for garnish |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed for brightness |
| Long-Grain White Rice 🍚 | 1 ½ cups | Uncooked, for serving |
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The chicken thighs are non-negotiable here—they stay juicy even when cooked fast. Trader Joe’s or Costco have great pre-cut options if you’re short on time. For the sauce, Patak’s or Sukhi’s brands at most supermarkets are solid choices (look for ones with visible flecks of ginger and garlic). Fresh ginger and garlic make a huge difference, so grab those from the produce section, not the jarred stuff.
No premade sauce? Simmer canned tomatoes with cream, garlic, and those spices for 15 minutes—gets you 80% there. Out of fresh ginger? Ground ginger at half the amount works in a pinch. Chicken breasts can swap in, but they dry out faster (pound them thin and don’t overcook). The cilantro is optional—parsley or mint work too if you’re one of those people who thinks cilantro tastes like soap.
The cooked chicken keeps 3-4 days in the fridge, and honestly tastes better the next day. Sauce freezes beautifully for 3 months—portion it out for future weeknight emergencies. Rice is best fresh, but leftovers reheat fine with a splash of water.
Why You’ll Love This Recipe
- I’ll be real: it tastes even better the next day, and the thighs stay juicy when reheated.
- Minimal Effort: I just sear the chicken, sauté the onion, and let the premade sauce do the heavy lifting.
- Rich & Creamy: The heavy cream and butter turn the sauce into this velvety, restaurant-quality coating that clings to every bite.
- Weeknight Hero: Between us, this is my secret for getting a fancy-tasting dinner on the table in 25 minutes flat.
Step-by-Step Instructions for Butter Chicken Using Premade Sauce
Ready in less time than takeout. Here’s how to make it happen.
Step 1: Sear and Spice the Chicken Thighs
Cut the 1.5 lb boneless skinless chicken thighs into 1-inch pieces and pat them dry with paper towels. Heat the 2 tbsp unsalted butter in a large skillet over medium-high heat until it foams and just starts to turn golden.
Add the chicken in a single layer and let it sear undisturbed for 3-4 minutes until the bottoms develop a deep golden crust. Flip and cook another 2-3 minutes until nearly cooked through. Sprinkle with the 1 tsp kosher salt, 1 tsp garam masala, 0.5 tsp ground cumin, and 0.25 tsp turmeric powder, tossing to coat evenly. This builds a flavor foundation that complements the premade sauce beautifully.
Step 2: Build the Aromatic Base
Remove the chicken from the skillet and set it aside. In the same pan, add the finely diced 1 whole yellow onion and cook for 3-4 minutes until it softens and turns translucent. Add the minced 3 cloves garlic cloves and 1 tbsp fresh ginger, stirring constantly for 30 seconds until fragrant.
Watch closely—garlic burns easily. You want it golden, not brown. This aromatic trio is the secret to making the premade sauce taste like it simmered for hours. The residual spices from the chicken will toast slightly here, deepening their flavor.
Step 3: Combine and Simmer to Perfection
Pour in the 24 oz premade butter chicken sauce and 0.5 cup heavy cream, scraping up any browned bits from the bottom of the skillet. These fond bits are pure flavor. Return the chicken to the pan and stir to combine.
Reduce heat to medium-low and let it simmer for 8-10 minutes, stirring occasionally, until the chicken is fully cooked and the sauce thickens slightly. You’ll know it’s ready when the sauce clings to the chicken and has a velvety sheen. This is where the magic happens—the spices meld with the sauce, and the cream mellows any sharp edges.
Step 4: Finish and Serve
Remove from heat and stir in the 1 tbsp lemon juice. This brightens all the rich flavors. Taste and adjust seasoning if needed—though the premade sauce is usually well-seasoned, a final tweak ensures perfection.
Garnish with the chopped 0.25 cup fresh cilantro and serve immediately over steamed 1.5 cups long-grain white rice. The cilantro adds a fresh contrast to the creamy, spiced sauce. For the best texture, use rice cooked just until tender—it should soak up that incredible sauce without turning mushy.
Pro Tips For Making Butter Chicken Recipe Using Premade Sauce
- Sear the Thighs: Cook the chicken thighs in batches over medium-high heat until golden—about 3-4 minutes per side. This builds flavor and keeps them from steaming in the sauce later.
- Bloom the Onions: Sauté the yellow onions until soft and just starting to caramelize, about 8 minutes. Raw onions will make the sauce taste harsh, no matter how good the premade base is.
- Skip the Boil: Warm the premade sauce gently over low heat—never let it boil, or the cream can separate and turn grainy. I learned this the hard way after ruining two batches.
- Finish with Cream: Stir in the heavy cream at the very end, just before serving, to keep it rich and velvety. Adding it too early can make the sauce thin and dull.
Serving Suggestions for butter chicken recipe using premade sauce
Over Rice
Serve this creation over steamed long-grain white rice to soak up every bit of the velvety sauce. I cook 1.5 cups of rice with a 1:1.5 rice-to-water ratio for perfect tenderness. The neutral base lets the dish’s flavors shine. 🍚
Bread Pairings
Warm naan bread or garlic naan from the store works wonderfully. I quickly heat it in a dry skillet for 30 seconds per side to restore that fresh-baked softness. The bread is ideal for scooping up extra sauce.
If you prefer something lighter, basmati rice with its fragrant aroma makes an excellent alternative. It pairs beautifully with the rich, creamy nature of this dish.
Fresh Garnishes
Always finish with fresh cilantro for brightness. I also love adding thin lemon wedges on the side—squeezing a bit of juice just before eating enhances all the flavors. A few slices of red onion add a nice crunch.
Side Vegetables
A simple cucumber raita or yogurt dip cools the palate. For something warm, roasted cauliflower with turmeric and cumin complements the spices perfectly. I toss florets with 1 tbsp oil and roast at 400°F for 20 minutes. 💡
Nutrition Facts
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yes, but thighs stay juicier. If using breasts, cut into 1-inch pieces and cook for 2-3 minutes less to prevent dryness. Pounding them thin helps ensure even cooking.
How do I thicken the sauce if it’s too thin?
Simmer uncovered for 3-5 minutes to reduce. For faster results, mix 1 tsp cornstarch with 1 tbsp water and stir in. Let it cook for 1-2 minutes until thickened.
What if I don’t have heavy cream?
Use half-and-half or full-fat coconut milk for similar richness. For a lighter option, Greek yogurt works but may curdle—add it off heat and stir gently.
Can I make this ahead of time?
The flavors deepen overnight. Store in an airtight container for up to 3 days. Reheat gently on the stove, adding a splash of water if needed.
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