How to Make Butter Chicken with Jarred Sauce: Step-by-Step Guide (2026)

Craving butter chicken but short on time? A good jarred sauce is your shortcut to a rich, creamy curry without grinding a dozen spices. With a few simple upgrades, jarred-sauce butter chicken can taste surprisingly close to the restaurant version.

This guide walks you through the easiest method step by step, plus the tricks that take it from “fine” to “wow.”

What You Need

• 1 jar (about 400–500g) of butter chicken / tikka masala simmer sauce
• 500g boneless chicken thighs or breast, cut into bite-size pieces
• 2 tablespoons butter (plus a little oil)
• 1 teaspoon salt, ½ teaspoon black pepper
• ½ teaspoon garam masala (optional but recommended)
• 100ml double cream or coconut cream
• Fresh coriander and a squeeze of lemon, to finish
• Cooked basmati rice or naan, to serve

Step-by-Step Instructions

Step 1: Season the chicken

Pat the chicken dry with kitchen paper. Toss it with salt, pepper, and the garam masala if using. Dry chicken browns better — wet chicken steams.

Step 2: Brown the chicken in butter

Melt the butter with a drizzle of oil in a large pan over medium-high heat. Add the chicken in a single layer (work in batches if needed) and cook for 4–5 minutes, turning once, until golden on the outside. It does not need to be cooked through — it will finish in the sauce.

Step 3: Add the jarred sauce

Pour the entire jar of sauce over the chicken. Rinse the jar with a splash of water (about 50ml), swirl, and add that too — no flavor left behind.

Step 4: Simmer gently

Bring to a gentle simmer, then turn the heat to low. Cover and cook for 15–20 minutes, stirring now and then, until the chicken is cooked through and tender.

Step 5: Finish with cream

Stir in the cream and simmer for 2 more minutes. Taste and adjust — a pinch of salt, a squeeze of lemon, or a little more garam masala.

Step 6: Serve

Spoon over fluffy basmati rice, scatter with fresh coriander, and serve with warm naan for scooping.

Tips to Make Jarred Sauce Taste Homemade

• Brown the chicken well. That golden crust adds deep flavor the jar cannot provide.
• Sauté aromatics first. Before adding the chicken, cook a diced onion, 2 minced garlic cloves, and a thumb of grated ginger in the butter for 5 minutes. This one step makes the biggest difference.
• Add a spoon of tomato paste. It deepens the sauce’s color and richness.
• Finish with real butter and cream. A final knob of butter stirred in at the end gives that silky restaurant mouthfeel.
• Try chicken thighs. They stay juicier than breast and are more forgiving if you overcook slightly.

Common Mistakes to Avoid

• Skipping the browning. Dumping raw chicken straight into the sauce gives you boiled, bland meat. Brown first — always.
• Boiling the sauce hard. A fierce boil can split the cream and toughen the chicken. Keep it at a gentle simmer.
• Not tasting before serving. Jarred sauces vary a lot. Always taste and adjust salt, acid (lemon), and heat (chili) at the end.
• Overcooking the chicken. Small pieces cook fast. Check at 15 minutes — if the juices run clear, it is done.

What to Serve With Butter Chicken

• Basmati rice — fluffy and fragrant, the classic pairing
• Naan or roti — for scooping up every drop of sauce
• A simple side salad — cucumber, tomato, and red onion with lemon cuts the richness
• Mango chutney and raita — cooling sides that balance the spices

FAQs

Can I use frozen chicken?

Yes, but thaw it fully first and pat it very dry. Frozen chicken releases too much water and will not brown properly. For safe thawing methods, see our guide on how to defrost chicken safely.

Which jarred sauce is best?

Look for sauces with short ingredient lists and real cream or butter in them. Premium supermarket own-brands often beat the big names. Avoid anything with a long list of additives.

Can I make it dairy-free?

Yes — use coconut oil instead of butter and coconut cream instead of dairy cream. Check that your jarred sauce is dairy-free too; many contain cream or milk powder.

How long do leftovers keep?

Cool quickly and refrigerate within 2 hours. Leftovers keep for 3–4 days in the fridge. Reheat until steaming hot throughout.

Can I use paneer instead of chicken?

Absolutely — this becomes paneer butter masala. Brown the paneer cubes lightly first, then follow the same steps. Reduce the simmer time to 10 minutes.

How do I make it spicier?

Add fresh green chilies, a teaspoon of chili powder, or a pinch of cayenne when you add the sauce. Taste as you go — you can always add more heat, but you cannot take it away.

Can I cook this in a slow cooker?

Yes. Brown the chicken first (do not skip this), then add everything except the cream to the slow cooker. Cook on low for 4 hours, stir in the cream at the end. For more slow-cooker ideas, read our easy slow cooker curry recipes.

The Bottom Line

Jarred sauce + browned chicken + a splash of cream = a genuinely delicious butter chicken in about 25 minutes. Brown the meat, simmer gently, and finish with butter and cream — and nobody will guess you started with a jar.

Want more quick curry ideas? Check our weeknight curry guide, and for food safety basics see FoodSafety.gov and the NHS Eat Well guide.