This Butter Chicken is restaurant-quality yet easy enough to make at home. The chicken is marinated in warm spices and yogurt for maximum flavor and tenderness, then simmered in a velvety tomato and butter sauce that’s both savory and slightly sweet. It’s a hit with both kids and adults, and the creamy texture makes it ideal for dipping and scooping. It’s also make-ahead friendly and tastes even better the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless, skinless chicken thighs or breasts
Plain yogurt
Lemon juice
Garlic (minced)
Fresh ginger (grated)
Garam masala
Ground cumin
Ground coriander
Chili powder or paprika (for color and mild heat)
Butter
Tomato puree or crushed tomatoes
Heavy cream
Sugar (optional, to balance acidity)
Salt
Fresh cilantro (optional, for garnish)
Directions
In a large bowl, combine yogurt, lemon juice, garlic, ginger, and half of the garam masala, cumin, coriander, and chili powder.
Add chicken pieces and coat thoroughly. Cover and marinate in the refrigerator for at least 1 hour, or overnight for best flavor.
In a large skillet or pan, heat a tablespoon of butter over medium-high heat. Add marinated chicken and cook until browned and mostly cooked through. Remove and set aside.
In the same pan, melt remaining butter. Add garlic and ginger, sauté for a minute.
Stir in tomato puree and cook for 5–10 minutes until thickened and deepened in color.
Add remaining spices and salt to taste. Stir in heavy cream and a pinch of sugar if desired.
Return chicken to the pan and simmer for 10–15 minutes until the chicken is fully cooked and tender.
Garnish with chopped cilantro and serve hot with rice or naan.
Grilled Chicken: Grill or broil the marinated chicken for extra smoky flavor before adding to the sauce.
Spicy Version: Add cayenne or fresh chopped chilies for more heat.
Dairy-Free: Use coconut cream instead of heavy cream and oil instead of butter.
Low-Carb: Serve over cauliflower rice or with a side of sautéed greens.
Vegetarian: Substitute paneer or tofu for the chicken for a meatless option.
Storage/Reheating
Store leftover Butter Chicken in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat or in the microwave, stirring occasionally until warmed through. It also freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat before serving. You may need to add a splash of cream or water to loosen the sauce.
FAQs
What cut of chicken is best for Butter Chicken?
Boneless, skinless chicken thighs are best for juiciness, but chicken breasts work well if cooked carefully to avoid drying out.
Can I make Butter Chicken without marinating?
Yes, but marinating adds depth of flavor and tenderness. If you’re short on time, marinate for at least 30 minutes.
Is Butter Chicken spicy?
It’s usually mildly spiced. You can adjust the heat by reducing or increasing the chili powder.
What’s the difference between Butter Chicken and Chicken Tikka Masala?
Butter Chicken is creamier and slightly sweeter, while Chicken Tikka Masala is typically spicier and has a more tomato-forward sauce.
Can I use canned tomato sauce?
Yes, but tomato puree or crushed tomatoes provide better texture and flavor.
How do I prevent the sauce from curdling?
Add the cream after reducing the heat and stir it in slowly to maintain a smooth consistency.
What sides go well with Butter Chicken?
Basmati rice, naan bread, cucumber raita, or a simple green salad all pair well with this dish.
Can I cook it in a slow cooker?
Yes. Sear the marinated chicken first, then transfer everything to the slow cooker and cook on low for 4–5 hours.
Can I make it ahead of time?
Yes, the flavors develop even more overnight. Reheat gently before serving.
What if I don’t have all the spices?
You can use a store-bought garam masala blend and adjust other spices based on what you have.
Conclusion
Famous Butter Chicken is a rich and flavorful dish that brings comforting Indian-inspired flavors to your kitchen with ease. Whether you’re cooking for a crowd or meal-prepping for the week, this creamy, spiced curry is a guaranteed winner. Serve it with warm naan or fluffy rice, and enjoy a meal that’s as indulgent as it is easy to make
Famous Butter Chicken is a creamy, aromatic Indian-inspired dish featuring tender chicken simmered in a rich, spiced tomato-butter sauce. It’s a comforting and flavorful meal that’s perfect served with rice or naan.
Ingredients
1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 cup plain yogurt
2 tablespoons lemon juice
4 cloves garlic, minced (divided)
1 tablespoon fresh ginger, grated (divided)
2 teaspoons garam masala (divided)
1 teaspoon ground cumin (divided)
1 teaspoon ground coriander (divided)
1 teaspoon chili powder or paprika
4 tablespoons butter (divided)
1 ½ cups tomato puree or crushed tomatoes
1 cup heavy cream
1 teaspoon sugar (optional)
Salt, to taste
Fresh cilantro, chopped (optional, for garnish)
Instructions
In a large bowl, combine yogurt, lemon juice, half of the garlic and ginger, 1 teaspoon garam masala, ½ teaspoon cumin, ½ teaspoon coriander, and chili powder or paprika. Mix well.
Add chicken and coat thoroughly. Cover and marinate in the refrigerator for at least 1 hour, or overnight for best flavor.
Heat 1 tablespoon butter in a large skillet over medium-high heat. Add marinated chicken in batches and cook until browned and mostly cooked through. Remove and set aside.
In the same skillet, add remaining butter. Sauté remaining garlic and ginger for 1 minute.
Add tomato puree and cook for 5–10 minutes until thickened and deepened in color.
Stir in remaining garam masala, cumin, coriander, and salt to taste.
Reduce heat to low and stir in heavy cream and sugar (if using). Simmer gently for 2–3 minutes.
Return chicken to the skillet and simmer for 10–15 minutes until chicken is fully cooked and sauce is thickened.
Garnish with chopped cilantro and serve hot with rice or naan.
Notes
For richer flavor, marinate chicken overnight.Use coconut cream instead of dairy for a dairy-free version.Adjust spice level with more or less chili powder.Store-bought garam masala works well if you’re missing individual spices.Freeze leftovers for up to 2 months. Reheat gently with a splash of cream or water.
