Indian Butter Chicken Recipe

This Indian Butter Chicken recipe is everything a comforting dinner should be—creamy, rich, deeply spiced, and absolutely soul-satisfying. You won’t believe how easy it is to bring restaurant-quality flavor to your own kitchen in under an hour. The tender chicken pieces soak up the luscious tomato-based sauce infused with warming spices and a buttery finish that will have you licking the spoon. Perfect for a busy weeknight when you want big flavor with minimal effort!

Why You’ll Love This Recipe

• Incredible Flavor, Minimal Work: All the complexity of a traditional Indian dish, but simplified for home cooks.
• Family-Friendly: It’s rich, flavorful, and not too spicy, making it a crowd-pleaser for adults and kids alike.
• Perfect for Make-Ahead Meals: The flavors get even better the next day—ideal for meal prep!
• Comforting and Satisfying: Creamy sauce, juicy chicken, and warm spices make this the coziest dinner option.

Ingredients You’ll Need

Here’s what makes this Butter Chicken absolutely irresistible:

• Chicken thighs or breasts: Thighs are preferred for tenderness and flavor, but breasts work great too—just don’t overcook them.
• Yogurt: Acts as a tenderizer and base for the marinade—don’t skip this for juicy, flavorful chicken.
• Garlic and ginger: Fresh is best; they form the backbone of the marinade and the sauce.
• Garam masala: This essential spice blend gives the dish its warm, signature Indian flavor.
• Turmeric and chili powder: Adds color and mild heat—adjust the chili to suit your spice tolerance.
• Tomato puree: Forms the rich, tangy base of the sauce and balances the butter and cream.
• Butter: You’ll need a generous amount—this is Butter Chicken, after all! Adds richness and depth.
• Heavy cream: Makes the sauce silky and luxurious. Coconut cream is a great substitute if you’re dairy-free.
• Salt and sugar: A pinch of each enhances all the flavors—don’t forget them.
• Cilantro: Freshly chopped, for a bright herbal finish.

Variations

• Vegetarian Version: Substitute paneer or tofu for the chicken. The sauce works beautifully with both.
• Lighter Option: Use half-and-half or Greek yogurt instead of cream to cut back on fat without sacrificing too much richness.
• Spicier Kick: Add green chilies or an extra pinch of chili powder for more heat.
• Slow Cooker Style: Marinate the chicken overnight, then toss everything in a slow cooker and let it simmer all day.

How to Make Indian Butter Chicken

Step 1: Marinate the Chicken

In a bowl, mix yogurt, garlic, ginger, garam masala, turmeric, and chili powder. Toss the chicken pieces in this mixture and let them marinate for at least 30 minutes (or up to overnight for best flavor).

Step 2: Cook the Chicken

In a large skillet or pan, heat a bit of oil and cook the marinated chicken until browned on all sides. It doesn’t need to be fully cooked through—just seared for now. Set aside.

Step 3: Make the Sauce

In the same pan, melt butter and sauté more garlic and ginger until fragrant. Add tomato puree, more garam masala, salt, and a pinch of sugar. Let it simmer for 10–15 minutes until thick and aromatic.

Step 4: Add the Chicken Back

Return the seared chicken to the sauce and simmer for another 10–15 minutes until fully cooked and tender.

Step 5: Finish with Cream

Stir in the heavy cream and let the sauce simmer gently until it reaches a silky, velvety consistency. Taste and adjust seasoning.

Step 6: Garnish and Serve

Sprinkle with fresh cilantro, and your butter chicken is ready to impress.

Pro Tips for Making the Recipe

• Marinate Longer for More Flavor: Even just an hour makes a difference, but overnight is ideal.
• Don’t Skimp on Butter or Cream: These are what give the dish its signature richness—use good quality ingredients.
• Simmer Gently: High heat can split the cream—keep the sauce on a gentle simmer for that smooth texture.
• Use a Cast Iron or Heavy Pan: It helps develop deep flavor and browns the chicken beautifully.

How to Serve

Indian Butter Chicken is absolutely divine over a bed of fluffy basmati rice or with warm, pillowy naan to soak up every drop of that creamy sauce. For a full Indian meal experience, pair it with:

Side Ideas:

• Cucumber raita or a fresh tomato-onion salad to balance the richness.
• Steamed vegetables or sautéed spinach for a healthy contrast.
• Pickled onions or mango chutney for a tangy touch.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen and intensify, making it taste even better the next day.

Freezing

Butter Chicken freezes beautifully. Cool it completely, then transfer to a freezer-safe container. It’ll keep well for up to 2 months.

Reheating

Reheat gently on the stovetop or in the microwave. Add a splash of water or cream if the sauce has thickened too much in the fridge.

FAQs

Can I use store-bought garam masala?
Absolutely! Store-bought works perfectly fine, especially if it’s a good quality blend. If you love making spice mixes, feel free to make your own for a fresher flavor punch.

What’s the best chicken cut for Butter Chicken?
Boneless, skinless chicken thighs are ideal because they stay juicy and flavorful. Breasts can work too, just be careful not to overcook them or they may turn dry.

Can I make this dish dairy-free?
Yes! Swap out the butter for a plant-based alternative and use coconut cream instead of heavy cream. The result will be slightly different but still rich and satisfying.

Is Butter Chicken very spicy?
Not at all—it’s actually quite mild compared to other Indian dishes. You can adjust the heat by increasing or reducing the chili powder, depending on your preference.

Final Thoughts

If you’ve been craving that velvety, flavor-packed Butter Chicken from your favorite Indian restaurant, this recipe is your golden ticket. It’s comforting, quick, and bursting with spice and creaminess in every bite. Try it once, and you’ll want to add it to your weekly rotation—no takeout needed!

Print