If comfort could be served in a bowl, it would look, smell, and taste just like Butter Chicken. This creamy, vibrant classic is a celebration of tender chicken drenched in a luscious tomato-based sauce, swirling with spices, richness, and that iconic buttery finish. Each bite promises you a perfect balance of warmth and mellow heat, making it the kind of dish that wins over curious first-timers and devoted fans alike. There’s nothing fussy about its preparation, yet the results are always extraordinary, whether you’re cooking for a crowd or savoring seconds all to yourself!
Ingredients You’ll Need
You’ll be amazed at how a handful of accessible ingredients come together to build the remarkable depth and color for which Butter Chicken is famous. Each one matters, weaving personality into every layer of the sauce and the ultra-tender chicken. Here’s what you’ll need, along with a few little tips to bring out their best.
- Chicken thighs: Use boneless, skinless chicken thighs for the juiciest, most flavorful results—you’ll get unmatched tenderness after marinating.
- Greek yogurt: This acts as the marinade’s base, tenderizing the chicken and giving that rich tangy note.
- Lemon juice: The brightness helps both flavor and texture, making each bite pop!
- Ground cumin: Adds a deep earthiness that anchors the whole dish.
- Garam masala: The essential Indian spice blend for warmth and authentic flavor—don’t skip it.
- Ground turmeric: Gives Butter Chicken its golden hue and subtle aromatic bitterness.
- Ground coriander: Delivers citrusy notes that lift the spice blend.
- Chili powder: For that whisper of heat; add more if you crave extra spice.
- Salt: Absolutely vital for coaxing out the full flavor of every component.
- Butter: The star! Rich, creamy, and melts into the sauce for signature silkiness.
- Onion: Cooked until golden, onions build a sweet, mellow base for the sauce.
- Garlic: Freshly minced for robust, savory complexity.
- Fresh ginger: Grated ginger perks everything up with gentle heat and fragrance.
- Paprika: Offers smokiness and that extra nudge of red color.
- Ground cinnamon: A subtle spice that brings out the warmth in the dish.
- Tomato sauce: Forms the creamy, tangy base for the sauce—use a good quality for best flavor.
- Heavy cream: Responsible for the infamous velvety, rich texture in every spoonful.
- Fresh cilantro: A scatter of greenery at the end brings freshness and color to the final dish.
- Basmati rice or naan: For serving—to soak up every last drop of that glorious sauce!
How to Make Butter Chicken
Step 1: Marinate the Chicken
Start by whisking together the yogurt, lemon juice, cumin, garam masala, turmeric, coriander, chili powder, and a portion of your salt in a large bowl. Tumble in the chicken pieces, ensuring every bite is cloaked in this golden spice mixture. Cover and let your chicken rest in the fridge for at least an hour, or even overnight if you have time—the longer, the better. This critical step is the secret behind Butter Chicken’s exquisite tenderness and deep flavor.
Step 2: Sauté the Aromatics
Melt the butter in a wide, sturdy skillet or a Dutch oven over medium heat. When it foams, add in your finely chopped onion. Cook, stirring occasionally, until the onion turns soft and invitingly golden—this stage perfumes your kitchen and creates a mellow base. Next, add garlic, ginger, paprika, cinnamon, and the rest of the salt, stirring until everything is deliciously fragrant. You’ll want just a minute here so the spices bloom without burning.
Step 3: Brown the Chicken
Spoon the marinated chicken (sauce and all) into your pan. Sauté until the chicken pieces are lightly browned on all sides, about 5 to 7 minutes. Don’t worry about cooking the chicken all the way through yet—think of this as a purposefully flavorful sear that locks in the marinade’s magic.
Step 4: Simmer the Sauce
Pour in the tomato sauce and give it all a good stir, fully scraping up any lovely bits from the bottom of the pan. Lower the heat and let it simmer gently for 15 minutes, uncovered—this allows the flavors to meld and the sauce to thicken, cloaking the chicken in a deep orange hug.
Step 5: Add Cream & Finish
Finally, reduce the heat to low and swirl in the heavy cream. Watch as your Butter Chicken sauce transforms into a dreamy, nutty-orange shade and becomes beautifully silky. Let it simmer for another 10 minutes so the chicken is cooked through, and the sauce reaches that famous, perfectly creamy consistency. Taste and adjust salt if needed, then get ready to dig in!
How to Serve Butter Chicken
Garnishes
Butter Chicken thrives on a final touch of fresh chopped cilantro scattered lavishly on top. For extra flair, drizzle with a swirl of cream or toss on a pinch of paprika just before serving. These little extras not only amp up the visual appeal but also emphasize the dish’s lively freshness.
Side Dishes
Steaming hot basmati rice is a standby, its fluffy grains ready to soak up every bit of that gorgeous sauce. Traditional naan bread is another must—perfect for tearing and dunking. If you’re up for variety, try serving with jeera rice or a crisp kachumber salad on the side for a cooling crunch.
Creative Ways to Present
For extra fun, ladle Butter Chicken into small bowls for a tasting party, or spoon it over toasted sourdough for an Indian-fusion sandwich. Mini naan or pita triangles make great dippers for casual gatherings, and a garnish bar with extra herbs and chili lets everyone customize their ideal bowl.
Make Ahead and Storage
Storing Leftovers
Butter Chicken is a winner for meal prep since its flavors deepen beautifully overnight. Store cooled leftovers in an airtight container in the fridge for up to 4 days. The sauce might thicken as it sits, which only makes reheating even more tempting.
Freezing
This dish freezes like a dream. Simply portion out your cooled Butter Chicken into freezer-safe bags or containers and freeze for up to 3 months. For best texture, let it thaw overnight in the fridge before reheating.
Reheating
To bring Butter Chicken back to its silky prime, reheat gently in a saucepan over low heat, stirring frequently. Add a splash of water or cream if the sauce seems too thick. A quick zap in the microwave works as well—just cover and use lower power to keep the chicken tender.
FAQs
Can I make Butter Chicken with chicken breast instead of thighs?
Absolutely! While thighs are more forgiving and remain juicy, chicken breast can be used for a leaner version. Just keep an eye on cooking time, as breast meat can dry out a bit faster in the simmer.
What if I don’t have garam masala?
Garam masala is essential for authentic flavor, but in a pinch, you could use a mix of ground spices like cinnamon, cumin, cardamom, and cloves. It won’t be exactly the same, but your Butter Chicken will still be flavorful and aromatic!
How can I make Butter Chicken dairy-free?
Try swapping the yogurt for coconut or soy yogurt and replace the heavy cream with full-fat coconut milk. Use a good plant-based butter or even a touch of neutral oil for sautéing. The dish will be a bit different, but still comforting and delicious.
Is Butter Chicken very spicy?
Classic Butter Chicken is more creamy and aromatic than spicy, but you can absolutely turn up the heat. Add extra chili powder or even fresh minced chili to the sauce if you like a kick.
Can I make this recipe ahead for a dinner party?
Yes, and it actually gets better with time! Cook the Butter Chicken up to two days ahead, store it in the fridge, then gently reheat just before serving. It’s a zero-stress entertaining win.
Final Thoughts
If you crave a dish that’s both soul-soothing and crowd-pleasing, Butter Chicken is always the answer. It’s easier than you think, wonderfully rewarding, and guaranteed to make your kitchen smell incredible. Give it a go and get ready to impress yourself and everyone lucky enough to share it with you!
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Butter Chicken Recipe
- Total Time: 1 hour 55 minutes (including marinating)
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich and aromatic flavors of this classic Indian dish, Butter Chicken. Tender marinated chicken cooked in a creamy, spiced tomato sauce, served with rice or naan, is a true delight for the senses.
Ingredients
Marinated Chicken:
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons garam masala
- 2 teaspoons ground turmeric
- 2 teaspoons ground coriander
- 1 teaspoon chili powder
- 2 teaspoons salt
Sauce:
- 3 tablespoons butter
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon paprika
- 1 teaspoon ground cinnamon
- 1 can (15 ounces) tomato sauce
- 1 cup heavy cream
- 1/4 cup fresh cilantro, chopped
- cooked basmati rice or naan for serving
Instructions
- Marinate the Chicken: In a bowl, mix yogurt, lemon juice, cumin, garam masala, turmeric, coriander, chili powder, and 1 tsp salt. Add chicken, coat well, cover, and marinate in the fridge for at least 1 hour.
- Cook the Butter Chicken: Melt butter in a skillet, sauté onion until golden. Add garlic, ginger, paprika, cinnamon, and salt. Cook briefly. Add marinated chicken, brown on all sides. Pour in tomato sauce, simmer 15 mins. Stir in cream, simmer 10 mins more.
- Serve: Garnish with cilantro. Serve hot with rice or naan.
Notes
- For a lighter version, use half-and-half or coconut milk instead of heavy cream.
- To increase spiciness, add more chili powder or fresh chili.
- Prep Time: 20 minutes (plus 1 hour marinating)
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 140 mg
