Creamy, aromatic, and rich, Butter Chicken is a global comfort food favorite that never fails to warm the soul and delight taste buds. This dish features tender marinated chicken simmered in a velvety tomato cream sauce, infused with signature Indian spices—making every bite vibrant, luscious, and truly unforgettable.
Why You’ll Love This Recipe
- Ultra Creamy, Rich Sauce: The signature velvety tomato cream sauce is nothing short of luxurious and clings to every bite of tender chicken.
- Restaurant-Quality, Made at Home: All the depth and deliciousness of authentic Butter Chicken, but easy enough for a weeknight dinner.
- Customizable Spice Level: Easily adjust the heat and seasoning to suit your family’s preferences, from mild to bold.
- Crowd-Pleasing and Comforting: Whether it’s a cozy night or a gathering with friends, this dish brings everyone to the table with big smiles.
Ingredients You’ll Need
With just a handful of staple pantry spices and a few fresh ingredients, you can whip up restaurant-worthy Butter Chicken at home. Each ingredient in this list has its special role—from adding bright acidity to bringing out that irresistible warmth of Indian cuisine.
- Boneless, skinless chicken breasts (or thighs): Choose chicken thighs for extra juiciness, or go with chicken breasts for lighter flavor—they both soak up the marinade beautifully.
- Greek yogurt: Acts as a tenderizer and adds creamy tang to the marinade, ensuring every bite of chicken is succulent.
- Lemon juice: Adds brightness and balances out the richness of the sauce.
- Fresh ginger & garlic: These aromatics are the heart of Butter Chicken, infusing the chicken and sauce with irresistible depth.
- Garam masala, turmeric powder, smoked paprika, ground cumin, salt: This essential spice blend gives the signature color and warm, fragrant flavor.
- Cooking oil & butter: Oil for sautéing; butter for that classic silky finish and unmistakable richness.
- Yellow onion: Adds a subtle sweetness and body to the sauce as it cooks down.
- Tomato sauce (or passata): Forms the velvety base of the sauce, bringing tang and vibrant color.
- Heavy cream: Swirled in at the end for that dreamy, luxurious finish Butter Chicken is famous for.
- Water: Helps thin the sauce to just the right consistency.
- Optional garnishes: Chopped cilantro, extra cream, or a sprinkle of chili flakes to finish with flair.
Variations
Butter Chicken is endlessly adaptable, making it the perfect canvas for your own flavor adventures! Here are a few fun ways to change things up—whether you need it dairy-free, veggie-forward, or just a bit speedier for busy weeknights.
- Dairy-Free Version: Swap Greek yogurt for coconut yogurt and use coconut cream instead of heavy cream for a rich, silky sauce without any dairy.
- Low-Carb Option: Enjoy Butter Chicken with cauliflower rice or zucchini noodles instead of traditional rice or naan.
- Extra Veggies: Toss in a handful of baby spinach, peas, or roasted cauliflower during the final simmer for added color and nutrients.
- Use Thighs Instead of Breasts: Chicken thighs offer even more flavor and tenderness, making for an ultra-juicy result.
- Spice it Up: Add a pinch of cayenne pepper or chopped green chilies if you like a bit of heat in your Butter Chicken.
How to Make Butter Chicken
Step 1: Marinate the Chicken
Start by cutting your chicken into bite-sized pieces and mixing them with Greek yogurt, lemon juice, aromatic ginger and garlic, and all those lovely spices. Be sure the chicken is coated all over and let it soak in those flavors for at least an hour in the fridge—overnight is even better for extra tenderness!
Step 2: Cook the Chicken
Bring the marinated chicken out a few minutes before cooking so it’s not ice-cold. Sear the pieces in a hot skillet with a little oil until they’re cooked through and lightly browned; don’t worry if you can’t see much color, the marinade will have done its work flavor-wise. Set the cooked chicken aside and keep it covered to stay juicy.
Step 3: Build the Sauce
Using the same pan, melt your butter and sauté diced onion until caramelized and golden. Stir in garlic, ginger, and another round of spices—inhale deeply as your kitchen fills with amazing aromas. Allow everything to cook for a minute to unlock those deep flavors.
Step 4: Simmer & Add Tomatoes
Add the tomato sauce and a splash of water to your skillet, then let it all simmer gently. This step mellows out the tomatoes, helps the flavors meld, and brings you one step closer to that signature Butter Chicken depth.
Step 5: Finish with Cream & Chicken
Stir in heavy cream (at room temperature so the sauce doesn’t curdle) for that luxurious silky finish. Return the cooked chicken to the sauce, simmer for a few extra minutes, and let everything mingle. Garnish with cilantro and serve hot with rice or naan—get ready for applause!
Pro Tips for Making Butter Chicken
- Marinate Overnight for Deep Flavor: If time allows, marinate your chicken overnight—the yogurt and spices will work magic for flavor and texture.
- Room-Temperature Cream is Key: Keep your heavy cream out of the fridge for a while before stirring it in to avoid splitting or curdling the sauce.
- Deglaze for Maximum Flavor: After browning the chicken, be sure to scrape all the tasty bits off the skillet—this is where loads of deliciousness lives!
- Smooth Sauce Hack: For an ultra-velvety Butter Chicken, feel free to blend your sauce before adding the chicken back in, especially if you opted for diced tomatoes.
How to Serve Butter Chicken
Garnishes
Freshly chopped cilantro is a classic finish for Butter Chicken, but don’t hesitate to dollop on extra cream or scatter a few sliced green chilies for color and zing. A sprinkle of smoked paprika or toasted cashews can also add a lovely finishing touch if you want to impress.
Side Dishes
Pillowy basmati rice and warm, fluffy naan are the perfect partners for soaking up every drop of that gorgeous sauce. For a wholesome spread, consider adding roasted veggies or a crisp cucumber salad to cool things down between bites.
Creative Ways to Present
Serve Butter Chicken in small bowls for a cozy family-style meal, or spoon it over rice in individual plates for an elegant dinner-party vibe. For an appetizer twist, stuff a warm roti or wrap with saucy chicken, crispy lettuce, and a dollop of yogurt—so fun and unexpected!
Make Ahead and Storage
Storing Leftovers
Allow your Butter Chicken to cool completely before transferring it to airtight containers. It keeps perfectly in the fridge for up to 3-4 days—just enough time for the flavors to deepen and develop even more deliciousness!
Freezing
Butter Chicken freezes beautifully, making it a lifesaver for busy nights. Let everything cool, then freeze in single-serving portions. For best quality, enjoy within 2-3 months—just be sure to thaw it gently in the fridge before reheating.
Reheating
To reheat, gently warm the Butter Chicken in a saucepan over low heat, adding a splash of water or cream to loosen the sauce if needed. Stir regularly for even heating, and avoid boiling to keep that gorgeous creamy texture intact.
FAQs
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Can I make Butter Chicken ahead of time?
Absolutely! In fact, Butter Chicken often tastes even better the next day as the flavors have more time to mingle. Store it in an airtight container in the fridge, then gently reheat before serving—you’re in for a treat every time.
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Is Butter Chicken spicy?
Traditional Butter Chicken is more creamy and aromatic than spicy-hot. You’re always in control—you can easily add or reduce the amount of chili or garam masala to match your spice preference.
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Can I make this recipe dairy-free?
Yes, you can! For a dairy-free version, substitute Greek yogurt with unsweetened coconut yogurt in the marinade, use plant-based butter, and finish the sauce with coconut cream for the same lovely richness.
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What’s the difference between Butter Chicken and Chicken Tikka Masala?
Butter Chicken is known for its milder flavor and silky, creamy tomato sauce, whereas Chicken Tikka Masala is often a bit spicier and tangier with more pronounced tomato and chili flavors. Both are delicious, but Butter Chicken is the go-to for a velvety, buttery experience!
Final Thoughts
It’s amazing how easily this Butter Chicken comes together with just a few everyday ingredients and a little bit of patience. If you’re craving a cozy, heartwarming meal, treat yourself (and your loved ones!) to a homemade pot—there’s nothing quite like scooping up that luscious, spiced sauce. Enjoy every bite!
Print
Butter Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 35 minutes
- Yield: 4 servings 1x
- Category: Stovetop
- Method: Stovetop
- Cuisine: Indian
Description
This Butter Chicken recipe is a creamy and flavorful Indian dish made with tender marinated chicken in a rich tomato-based sauce. Perfect to serve with rice or naan bread for a satisfying meal.
Ingredients
- 2 boneless skinless chicken breasts (about 1.5 lb.)*
- 1/2 cup Greek yogurt
- 1 Tbsp lemon juice
- 1 tsp grated fresh ginger
- 2 garlic cloves, pressed
- 2 tsp garam masala
- 1/2 tsp smoked paprika
- 1/2 tsp turmeric powder
- 3/4 tsp salt
- 2 Tbsp cooking oil
- 3 Tbsp butter
- 1 yellow onion, finely diced
- 2 garlic cloves, minced
- 1 tsp grated fresh ginger
- 2 tsp garam masala
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp turmeric powder
- 1 15 oz. can tomato sauce**
- 1/4 cup water
- 1/3 cup heavy cream, room temperature
Marinade:
Butter Chicken:
Instructions
- Cut the chicken breasts up into small ½ inch pieces. Then, in a large bowl, combine the marinade ingredients (Greek yogurt, lemon juice, grated ginger, garlic, garam masala, smoked paprika, turmeric, and salt). Mix the marinade ingredients together until well combined.
- Add the cut chicken pieces to the marinade and mix, making sure all of the chicken is coated evenly. Marinate in the refrigerator for at least 1 hour or overnight. Remove the marinated chicken from the refrigerator 10 minutes before you are ready to cook.
- Heat a large cast-iron skillet over medium-high heat and add the cooking oil. Add the chicken and cook until lightly browned on all sides and cooked through. It may be difficult to see the brown color due to the marinade, but it should only take approximately 8-10 minutes to cook the chicken on all sides.
- Once the chicken is fully cooked, remove it from the skillet to a separate plate. Cover with foil and set aside.
- Reduce the heat to medium, then in the same skillet, add the butter. Once the butter is melted, add the diced onion. Sauté the onion for about 4 minutes.
- Now add in the minced garlic, grated ginger, and the rest of the spices (garam masala, ground cumin, smoked paprika, salt, and turmeric powder). Stir together and cook for 1 minute.
- Next, add in the tomato sauce and water. Stir and reduce the heat to medium-low. Simmer the sauce for 7-8 minutes, stirring occasionally.
- Once the tomato sauce has simmered, add the room temperature heavy cream to the sauce and stir to combine.
- Add the cooked chicken back to the skillet and stir to combine with the sauce. Simmer the sauce and chicken for 2-3 minutes. Finally, garnish with chopped cilantro, serve hot with cooked rice or naan bread (all optional), and enjoy!
Notes
- You can also use boneless, skinless chicken thighs.
- Tomato sauce in the US is just cooked and pureed tomatoes with minimal added seasonings. The closest alternative would be passata in other countries. You can also swap the tomato sauce for canned diced tomatoes. If you’re using diced tomatoes instead of tomato sauce, you will need to blend the tomatoes and spices in a blender or food processor to get a smooth consistency for your sauce. The blender step is not needed if you are simply using tomato sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 385 kcal
- Sugar: 5g
- Sodium: 812mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 121mg
