If you’re longing for a dish that’s got soul-warming comfort and a swirl of bold, aromatic flavor, you’re in for a treat with this Butter Chicken. This classic Indian favorite is the kind of meal that draws everyone to the table, thanks to its velvety tomato-cream sauce, tender marinated chicken, and a spice blend that’s both exciting and accessible. There’s a reason Butter Chicken is one of the most beloved curries around—the depth of flavor and that signature creamy finish are simply irresistible!
Ingredients You’ll Need
Butter Chicken may taste like it’s been crafted in a restaurant kitchen, but the ingredients are simple and each one plays a starring role. From yogurt that tenderizes the chicken to a handful of pantry spices bringing warmth and color, these building blocks create magic together.
- Chicken Thighs: Juicy, tender, and perfect for soaking up all those flavors—don’t substitute with breast if you can help it!
- Plain Greek Yogurt: Acts as a marinade base, making the chicken extra tender and tangy.
- Lemon Juice: Adds brightness and helps tenderize the meat.
- Garam Masala: The signature spice blend that gives Butter Chicken its unmistakable warmth.
- Ground Turmeric: Adds vibrant color and earthy flavor.
- Ground Cumin: Brings subtle smokiness to the spice mix.
- Chili Powder: For that gentle kick—adjust if you like more heat!
- Salt: Essential for bringing everything together.
- Butter: The heart of Butter Chicken, giving the sauce its silky richness.
- Oil: Keeps the butter from burning and helps with sautéing.
- Onion: Sautéed until golden for a sweet, mellow base.
- Garlic: Adds depth and rustic aroma—fresh is best.
- Fresh Ginger: For that zesty, peppery bite that makes Indian curries pop.
- Ground Coriander: Lends a citrusy, floral note to the sauce.
- Paprika: Offers mild smokiness and a lovely red hue.
- Tomato Sauce or Purée: Gives the sauce its body and tang—go for smooth and rich.
- Heavy Cream: The secret to that dreamy, creamy texture; swap for coconut milk if you prefer dairy-free.
- Sugar: Just a touch to balance the acidity of the tomatoes.
- Fresh Cilantro: Adds fresh, herby brightness as a finishing touch.
How to Make Butter Chicken
Step 1: Marinate the Chicken
Start by tossing your chicken thigh pieces with Greek yogurt, lemon juice, garam masala, turmeric, cumin, chili powder, and salt in a large bowl. This marinade is where the magic begins—the yogurt tenderizes, while the spices infuse the chicken with flavor. Cover and refrigerate for at least an hour, or even better, let it marinate overnight to really let the flavors develop.
Step 2: Sauté the Aromatics
Heat the butter and oil together in a large skillet or Dutch oven over medium heat. Once the butter is melted and just starting to sizzle, add the chopped onion. Cook, stirring often, until the onion is soft and golden—this usually takes about 6 to 8 minutes. Add in the minced garlic and grated ginger, followed by the ground coriander and paprika, then cook for another minute. You’ll know it’s ready when your kitchen smells absolutely incredible!
Step 3: Cook the Chicken
Add the marinated chicken (along with all the marinade) straight into the pan. Let it cook, stirring occasionally, until the chicken is mostly cooked through—about 6 to 8 minutes. The mixture will look thick and a bit rustic, but don’t worry, the next step transforms it completely.
Step 4: Simmer with Tomato Sauce
Pour in the tomato sauce and sprinkle in the sugar. Lower the heat to a gentle simmer and let everything bubble away for 10 to 15 minutes. Stir occasionally; the sauce will reduce a bit and the chicken will finish cooking, becoming wonderfully tender as it soaks up all the flavors.
Step 5: Finish with Cream
Stir in the heavy cream and let it cook for another 5 minutes, just until the sauce is rich, creamy, and glossy. If you want to lighten things up, you can use half-and-half or coconut milk—either way, you’ll end up with a luscious sauce that’s perfect for scooping with naan or draping over a mound of rice.
How to Serve Butter Chicken
Garnishes
A sprinkle of chopped fresh cilantro is the classic finish for Butter Chicken, adding a pop of color and a burst of herbal freshness that balances the rich sauce. For a little extra flair, try a swirl of cream or a pinch of extra garam masala on top just before serving.
Side Dishes
Butter Chicken and fluffy basmati rice are a match made in heaven, but don’t stop there—warm, buttery naan or parathas are perfect for scooping up every last drop of sauce. If you want a little crunch, pair it with a simple cucumber salad or a side of sautéed greens.
Creative Ways to Present
For a fun twist, serve Butter Chicken in individual bowls with mini naan tucked on the side, or as part of a curry platter with other Indian dishes for a feast. You can even use leftovers as a filling for wraps or over baked potatoes for a playful weeknight dinner.
Make Ahead and Storage
Storing Leftovers
Butter Chicken keeps beautifully in the fridge for up to 3 days. Store it in an airtight container, and you’ll find the flavors deepen overnight, making those leftovers even more irresistible. Just be sure to let it cool completely before refrigerating to maintain the sauce’s creamy texture.
Freezing
This curry is freezer-friendly! Portion it into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating for best results. The sauce may separate a bit after freezing, but a good stir will bring it right back together.
Reheating
To reheat Butter Chicken, gently warm it in a saucepan over low heat, stirring occasionally until heated through. If the sauce seems too thick, add a splash of water or cream to loosen it up. You can also microwave individual portions, stirring halfway through to ensure even heating.
FAQs
Can I use chicken breast instead of thighs?
Yes, you can use chicken breast if you prefer, but thighs are recommended for their tenderness and richer flavor. Just be careful not to overcook breast pieces, as they can dry out more quickly.
Is Butter Chicken spicy?
Butter Chicken is typically mild, with just enough warmth from the spices to keep things interesting. If you’re a fan of heat, feel free to add more chili powder or a diced green chili to the sauce.
Can I make Butter Chicken dairy-free?
Absolutely! Substitute coconut milk for the cream and use a non-dairy yogurt for the marinade. The result will be a bit lighter and have a subtle coconut note, but still deliciously creamy.
What’s the best way to marinate the chicken?
For the most flavorful Butter Chicken, marinate the chicken for at least an hour, but if you have time, overnight is even better. The yogurt and spices really work their magic the longer they sit together.
Can I double the recipe for a crowd?
Definitely! This recipe scales up beautifully. Just use a larger skillet or Dutch oven, and allow a little extra time for simmering so the sauce thickens properly and the chicken cooks evenly.
Final Thoughts
There’s a reason this Butter Chicken recipe is a favorite in so many kitchens—it’s comforting, crowd-pleasing, and surprisingly easy to make at home. If you’ve never tried making it yourself, now’s the perfect time to bring those restaurant flavors into your own kitchen. Give it a try and watch it become a regular request at your table!
Print
Butter Chicken Recipe
- Total Time: 45 minutes (active cooking time)
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Butter Chicken is a rich and creamy Indian chicken curry made with tender marinated chicken thighs cooked in a spiced tomato and cream sauce. This recipe delivers authentic flavors using garam masala, turmeric, and other aromatic spices, creating a comforting and flavorful dish perfect for serving with rice or naan.
Ingredients
Chicken Marinade
- 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
Cooking
- 2 tablespoons butter
- 1 tablespoon oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 can (15 oz) tomato sauce or purée
- 1 cup heavy cream
- 1 tablespoon sugar
- Chopped fresh cilantro for garnish
Instructions
- Marinate the Chicken: In a large bowl, combine the chicken pieces with yogurt, lemon juice, garam masala, turmeric, cumin, chili powder, and salt. Mix thoroughly to coat the chicken evenly. Cover and refrigerate for at least 1 hour or overnight to develop deep flavors.
- Cook the Onion and Spices: Heat the butter and oil together in a large skillet or Dutch oven over medium heat. Add the finely chopped onion and sauté for about 6 to 8 minutes until it becomes soft and turns golden brown. Stir in the minced garlic, grated ginger, ground coriander, and paprika, cooking for an additional minute to release their aromas.
- Cook the Chicken: Add the marinated chicken along with the marinade to the skillet. Cook for 6 to 8 minutes, stirring occasionally, until the chicken is mostly cooked through but not fully done.
- Add Tomato Sauce and Simmer: Pour in the tomato sauce and sprinkle the sugar. Stir well and reduce the heat to low. Let the mixture simmer gently for 10 to 15 minutes to allow the flavors to meld and the chicken to cook completely.
- Finish with Cream: Stir in the heavy cream and cook for another 5 minutes on low heat, allowing the sauce to thicken and become rich and creamy.
- Garnish and Serve: Remove from heat and sprinkle with chopped fresh cilantro. Serve hot with steamed rice or warm naan bread.
Notes
- This dish can be made lighter by substituting half-and-half or coconut milk for the heavy cream without sacrificing flavor.
- Butter chicken freezes well and often tastes even better the next day after the flavors have melded.
- Ensure chicken thighs are cut into similar-sized pieces for even cooking.
- Adjust chili powder level to suit your preferred spice heat.
- Prep Time: 15 minutes (plus at least 1 hour marinating time)
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 portion
- Calories: 470
- Sugar: 6 g
- Sodium: 640 mg
- Fat: 30 g
- Saturated Fat: 16 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 160 mg
