Butter Chicken is the ultimate comfort food: tender cubes of chicken breast marinated in yogurt and spices, then simmered in a luxuriously creamy, deeply spiced tomato sauce. This classic Indian dish is incredibly aromatic, soul-satisfying, and surprisingly easy to recreate at home.
Why You’ll Love This Recipe
- Restaurant-Quality at Home: Skip the takeout and enjoy butter chicken bursting with flavor, made with pantry staples.
- Tender, Juicy Chicken: The yogurt marinade locks in moisture, creating pieces that are incredibly soft and full of spice.
- Luscious Sauce: That signature creamy-tomato sauce is perfect for sopping up with fresh naan or steamed rice.
- Easy and Adaptable: This recipe is approachable for weeknights but impressive enough for guests, and you can easily tweak the spice or richness to fit your taste.
Ingredients You’ll Need
Butter Chicken is all about those rich, aromatic flavors—each ingredient has a role to play, from velvety cream to warm spices. You’ll recognize most of these from your local grocery store, and every addition makes a difference in creating that unmistakable color, texture, and depth.
- Boneless, Skinless Chicken Breasts: Lean but still succulent when marinated—chicken thighs work too if you like extra richness.
- Greek Yogurt: Acts as a tenderizer and helps the marinade coat every piece of chicken.
- Lemon Juice: Brightens the marinade and subtly enhances all the spice.
- Fresh Ginger & Garlic: Absolutely essential for that signature fragrance and flavor—don’t skimp here!
- Garam Masala, Smoked Paprika, Turmeric, Ground Cumin: The heart of that warm Indian profile; each spice brings its own color and complexity.
- Salt: It’s simple, but it pulls the whole flavor puzzle together.
- Cooking Oil & Butter: Start the chicken in oil for browning, finish the sauce with butter for silkiness that just screams Butter Chicken.
- Yellow Onion: Sweetness and body for the sauce.
- Tomato Sauce: Use US-style canned tomato sauce or passata, for a satiny, smooth base.
- Heavy Cream: Adds that ultra-luxurious finish you crave—room temperature cream blends best.
- Water: Just a splash to loosen up the sauce to the perfect consistency.
- Chopped Fresh Cilantro (for garnish): Optional, but so pretty and fresh on top!
Variations
Don’t be afraid to add your own twist! Butter Chicken is wonderfully forgiving—whether you’re after a dairy-free version, a little more heat, or you need to swap out ingredients for what you have on hand, there’s plenty of wiggle room.
- Dairy-Free: Replace yogurt with a coconut yogurt and swap cream for full-fat coconut milk to keep it luscious.
- Vegan: Use chunks of tofu or roasted cauliflower instead of chicken for a plant-based delight.
- Extra Spicy: If you’re craving heat, add a pinch of cayenne or chopped fresh chili during the sauce step—not traditional, but irresistible!
- Using Thighs: Substitute chicken thighs for extra juiciness and flavor intensity; just adjust cooking time as needed.
How to Make Butter Chicken
Step 1: Prep and Marinate the Chicken
Start by cutting your chicken breasts into small, even pieces—about half an inch each. In a large bowl, stir together the Greek yogurt, lemon juice, grated ginger, pressed garlic, garam masala, smoked paprika, turmeric, and salt until you have a luxurious, orange-hued marinade. Toss in your chicken, making sure every chunk gets a generous coating. A long marination (at least one hour, or even overnight) will give you that truly tender Butter Chicken experience, so let it chill while you prep everything else!
Step 2: Sear the Chicken
Take the marinated chicken out about ten minutes before cooking—this takes the chill off and helps it brown better. Heat a large, sturdy skillet (cast iron works beautifully) over medium-high and add the oil. Add the chicken pieces in a single layer and cook until lightly brown and cooked through, turning so all sides get a bit of color—don’t stress if the marinade makes it hard to see golden edges. This step should take about 8-10 minutes. Remove the chicken to a plate and keep it warm under foil.
Step 3: Make the Sauce Base
Reduce your skillet to medium heat and melt in all that glorious butter. Toss in the finely diced onion and sauté for about 4 minutes, until it’s soft and fragrant. Now, add the minced garlic, grated ginger, garam masala, cumin, smoked paprika, salt, and turmeric, stirring for just a minute until everything blooms in the butter—your kitchen should smell staggering at this point.
Step 4: Simmer the Tomato Sauce
Pour in the tomato sauce and a splash of water, stirring to merge all those flavors into a rich, crimson pool. Drop the heat to medium-low and let the sauce simmer gently for 7-8 minutes—it will darken a little and thicken up, soaking up every nuance from the spices.
Step 5: Finish with Cream and Chicken
With your sauce thickened and bubbling away, drizzle in the room-temperature heavy cream and stir gently to create that dreamy, velvety look Butter Chicken is famous for. Slide the cooked chicken (and any accumulated juices) back into the skillet, give everything a good stir, and let it simmer for another 2-3 minutes so the flavors blend to perfection. Taste and adjust the salt or cream as desired, and don’t forget a shower of fresh cilantro on top before dishing up!
Pro Tips for Making Butter Chicken
- Longer Marination, Tastier Chicken: If time allows, marinate your chicken overnight so every bite soaks up the spices and stays moist.
- Room Temperature Cream Matters: Always let the cream come to room temp before adding to your sauce—cold cream can cause the sauce to split.
- Don’t Rush the Simmer: Letting the sauce gently simmer after adding tomatoes lets the flavors meld and deepens that irresistible color.
- Use Passata If You Can: For an extra-smooth finish, try using passata instead of tomato sauce—it’s especially lovely if you want restaurant-style Butter Chicken.
How to Serve Butter Chicken
Garnishes
A generous sprinkling of chopped fresh cilantro brings a pop of color and a burst of herbal brightness that balances the richness of Butter Chicken. For an extra flourish, swirl a spoonful of cream or a knob of butter on top just before serving for that iconic finish.
Side Dishes
Butter Chicken simply begs to be paired with fluffy, steamed basmati rice and soft, pillowy naan—perfect for soaking up every drop of sauce. Cucumber raita or a crisp salad with fresh lemon can add cool contrast, while simple roasted veggies round out the meal beautifully.
Creative Ways to Present
For a dinner party, serve Butter Chicken in colorful individual bowls set atop a bed of rice, or offer it as part of a family-style Indian feast with tiny ramekins of chutney, pickles, and fresh-sliced limes. If you’re after a fun twist, try spooning the chicken and sauce into warm wraps for a delicious butter chicken roll-up!
Make Ahead and Storage
Storing Leftovers
Butter Chicken keeps like a dream in the fridge. Let leftovers cool completely, then transfer to an airtight container and refrigerate for up to 4 days—the flavor actually deepens, making tomorrow’s lunch even better!
Freezing
This recipe freezes wonderfully. Just package cooled Butter Chicken in freezer-safe containers or bags (leave a little room for expansion) and store for up to 2 months. Thaw overnight in the fridge before reheating for best results.
Reheating
Gently reheat Butter Chicken on the stovetop over low heat or in the microwave until heated through, adding a splash of cream or water if the sauce has thickened too much. Stir often for that silky, just-made texture.
FAQs
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Can I make Butter Chicken with chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs are juicy and rich, making them a fantastic option for Butter Chicken. Just adjust the cooking time slightly as thighs may require a couple of extra minutes to cook through.
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Is Butter Chicken spicy?
Classic Butter Chicken is flavorful and aromatic rather than hot. You control the spice level—add a little cayenne or chopped chili to the sauce if you crave more heat, or keep it mild for the whole family.
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Can I use canned diced tomatoes instead of tomato sauce?
Yes! Just blend the diced tomatoes to create a smooth base, or use passata. The key is a velvety sauce consistency, which gives Butter Chicken its signature luxuriousness.
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How long should I marinate the chicken?
For the best flavor and tenderness, marinate your chicken for at least one hour. If you have time, overnight marination will yield even more tender results and let those spices really soak in.
Final Thoughts
If you’re craving something comforting, aromatic, and truly special, Butter Chicken should be at the top of your cooking list. It’s one of those dishes that fills the whole kitchen with warmth and is guaranteed to get rave reviews—so gather your ingredients and treat yourself to this irresistible homemade classic!
Print
Butter Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 35 minutes
- Yield: 4 servings
- Category: Stovetop
- Method: Stovetop
Description
This delicious Butter Chicken recipe features tender marinated chicken in a rich, creamy tomato sauce with aromatic spices. Perfect served over rice or with naan bread.
Ingredients
Marinade
- 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
Butter Chicken
- 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
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: 410
- Sugar: 5g
- Sodium: 730mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 130mg
