There’s something downright magical about the aroma that fills your kitchen when you make Butter Chicken. Velvety tomato sauce, laced with a playful blend of spices and finished with a touch of cream, wraps tender marinated chicken in a hug of flavor that’s utterly irresistible. Whether you’re a longtime fan of Indian food or brand new to the world of curries, this classic Butter Chicken promises cozy comfort, vibrant colors, and that signature restaurant-style richness—right from your stovetop.
Ingredients You’ll Need
Great Butter Chicken comes together with simple, carefully chosen ingredients that each serve a purpose—some building fragrant layers of spice, others adding richness or vibrant color. Here’s exactly what you need, plus a tip for bringing out the best in every component.
- Boneless, skinless chicken thighs (1½ lbs): Juicier and more flavorful than breast; perfect for soaking up all the delicious sauce.
- Plain yogurt (1 cup): Acts as a tenderizing marinade base and introduces subtle tang.
- Lemon juice (1 tablespoon): Brightens up the flavors and helps tenderize the meat.
- Fresh ginger (1 tablespoon, grated): Adds peppery warmth and a touch of zing.
- Garlic cloves (3, minced): Brings savory aroma and depth.
- Garam masala (1½ teaspoons): The heart of Indian spice blends; deeply aromatic.
- Ground cumin (1 teaspoon): Gives an earthy backbone to the flavor profile.
- Turmeric (1 teaspoon): Not only imparts gorgeous color but also a gentle bitterness that balances richness.
- Chili powder (½ teaspoon): Adjust to your spice preference for just the right whisper of heat.
- Salt (½ teaspoon, plus more to taste): Essential for bringing out every note in the dish.
- Butter (2 tablespoons): Creates that luxuriously smooth finish Butter Chicken is famous for.
- Oil (1 tablespoon): Helpsfully prevent the butter from burning and ensures even cooking.
- Onion (1 small, finely chopped): Melts into the sauce for natural sweetness.
- Ground coriander (1½ teaspoons): Lends citrusy undertones and helps round out the sauce.
- Paprika (1 teaspoon): Enhances color and provides a mild smokiness.
- Canned tomato sauce (15 oz): The foundation of saucy velvet—choose unsalted if possible to control seasoning.
- Heavy cream (1 cup): Finishes the sauce with sheer silkiness—substitute coconut milk for a dairy-free twist.
- Sugar (1 tablespoon): Balances acidity and harmonizes all the flavors.
- Chopped cilantro (for garnish): Offers a lively, fresh finish just before serving.
How to Make Butter Chicken
Step 1: Marinate the Chicken
Combine yogurt, lemon juice, ginger, garlic, garam masala, cumin, turmeric, chili powder, and salt in a large bowl. Stir until thoroughly mixed, then add the bite-sized chicken pieces and coat them well in the marinade. This step is where the magic begins—the yogurt and spices tenderize the chicken and infuse it with complex flavor. For best results, cover and refrigerate for at least an hour, but if you have more time, letting them marinate overnight only deepens the taste.
Step 2: Prepare the Aromatic Base
In a large skillet over medium heat, melt the butter along with the oil. When the butter starts to sizzle gently, add the finely chopped onion. Sauté for 5 to 6 minutes, stirring often, until the onion softens and becomes golden. This base is the secret to a naturally sweet, richly savory sauce that clings to every piece of chicken.
Step 3: Toast Spices
Stir ground coriander and paprika into the onions, allowing the spices to bloom for about a minute. That brief toasting is key—it releases fragrant oils and ensures your Butter Chicken boasts layers of intriguing, restaurant-quality spice.
Step 4: Cook the Chicken
Lift the marinated chicken pieces from the bowl, letting any excess marinade drip off. Add the chicken to the skillet and cook for 8 to 10 minutes, stirring just enough to brown the pieces on all sides. They don’t have to be cooked through at this stage, but browning adds wonderful depth and color.
Step 5: Simmer in Tomato Sauce
Pour in the tomato sauce and sprinkle in the sugar. Stir everything well to combine, then lower the heat and let it simmer gently for 10 to 15 minutes. As it bubbles away, the sauce will thicken, and the chicken will finish cooking in all that luscious, spiced tomato bath.
Step 6: Finish with Cream
Reduce the heat to low and gently stir in the heavy cream. Let everything simmer for another 5 minutes, just until the sauce takes on that dreamy, creamy texture Butter Chicken is adored for. Taste and add salt if needed. If you want a restaurant-style flourish, now’s the time to swirl in a little more butter.
How to Serve Butter Chicken
Garnishes
For a beautiful and delicious finishing touch, scatter a big handful of chopped fresh cilantro over Butter Chicken right before serving. If you want to go all out, a small swirl of cream and a sprinkling of chili flakes add a bit of flair and a touch of extra heat.
Side Dishes
Nothing makes Butter Chicken shine quite like a mound of fluffy basmati rice or some piping-hot naan bread ready to soak up every drop of that glossy sauce. You can also serve it with a crunchy cucumber salad or roasted veggies on the side for color and balance.
Creative Ways to Present
Try layering Butter Chicken over rice in individual bowls with a dollop of yogurt and a wedge of lime for a fresh twist. For parties, offer it as a filling for sliders or serve in small ramekins with mini naan rounds for a modern appetizer that always gets rave reviews.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have Butter Chicken leftovers, let them cool to room temperature before transferring to an airtight container. Stored in the fridge, it keeps beautifully for up to 3 days, and the flavors only meld and intensify overnight.
Freezing
Butter Chicken is an excellent freezer meal! Simply portion it into freezer-safe containers, with or without rice, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating for best results.
Reheating
To reheat, warm Butter Chicken gently on the stovetop over low heat, adding a splash of water or cream if the sauce seems too thick. You can also microwave individual portions, stirring halfway through to ensure even heating.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works well in Butter Chicken if you prefer a leaner bite; just take care not to overcook, as breast meat can dry out faster than thighs.
What if I don’t have garam masala?
While garam masala really brings authentic flavor, in a pinch you can use a mix of equal parts ground cumin, coriander, and allspice, or even substitute a good quality curry powder for similar warmth.
Is Butter Chicken very spicy?
It’s actually a mild curry! The chili powder adds gentle heat, but you can use a bit more or less based on your own spice tolerance. For extra warmth, toss in a pinch of cayenne.
Can I make Butter Chicken dairy-free?
Yes! Substitute coconut milk for the cream and use a plain, unsweetened dairy-free yogurt in the marinade. The result is still incredibly silky with a lovely background coconut flavor.
How can I make this dish vegetarian?
Swap out the chicken for paneer cubes, firm tofu, or a mix of hearty vegetables like cauliflower and chickpeas—the creamy sauce pairs well with just about anything!
Final Thoughts
Once you’ve tried making Butter Chicken at home, it’s destined to become a regular in your dinner rotation. The irresistible aroma, the silky sauce, and the pure comfort it delivers are impossible to resist. Go ahead—invite your favorite people around the table and share the magic of homemade Butter Chicken tonight!
Print
Butter Chicken Recipe
- Total Time: 45 minutes (plus marinating time)
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A rich and creamy Indian dish, Butter Chicken is a popular choice for those craving flavorful comfort food. Tender chicken marinated in a yogurt-spice mixture, cooked in a tomato-cream sauce, and served with rice or naan.
Ingredients
Marinade:
- 1½ lbs boneless, skinless chicken thighs (cut into bite-sized pieces)
- 1 cup plain yogurt
- 1 tablespoon lemon juice
- 1 tablespoon grated fresh ginger
- 3 garlic cloves (minced)
- 1½ teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- ½ teaspoon chili powder
- ½ teaspoon salt
Sauce:
- 2 tablespoons butter
- 1 tablespoon oil
- 1 small onion (finely chopped)
- 1½ teaspoons ground coriander
- 1 teaspoon paprika
- 1 can (15 oz) tomato sauce
- 1 cup heavy cream
- 1 tablespoon sugar
- additional salt to taste
- chopped cilantro for garnish
Instructions
- Marinate the Chicken: In a bowl, mix yogurt, lemon juice, ginger, garlic, garam masala, cumin, turmeric, chili powder, and salt. Add the chicken and stir to coat. Marinate in the refrigerator for at least 1 hour.
- Cook the Dish: Heat butter and oil in a skillet. Cook onion until soft, then add coriander and paprika. Add marinated chicken and cook until browned. Stir in tomato sauce and sugar, simmer, then add cream. Simmer until thick. Season with salt.
- Serve: Garnish with cilantro and serve with rice or naan.
Notes
- For a dairy-free version, substitute coconut milk for cream and use dairy-free yogurt.
- Add a pinch of fenugreek (kasuri methi) for authentic flavor.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1¼ cups
- Calories: 480
- Sugar: 6g
- Sodium: 540mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 145mg
