Butter Chicken is a dish that brings together tender chicken pieces in a rich, creamy tomato sauce, spiced just right to warm your soul. The silky texture of the buttery sauce and the hint of spices like garam masala and cumin make it a comforting meal that’s full of flavor without being overwhelming.
I love making Butter Chicken because it feels like a special treat, but it’s really straightforward. When I cook it, I like to simmer the chicken slowly in the sauce so it soaks up all those wonderful flavors, leaving it juicy and full of taste. It’s one of those dishes that’s perfect for a cozy night in or when you want to impress friends without too much fuss.
Butter Chicken goes really well with warm naan bread or fluffy basmati rice, which helps soak up all that delicious sauce. I often find myself scooping up bite after bite with the bread, and it just feels so satisfying. It’s a meal that brings people together around the table, sharing stories and smiles while enjoying every last bit on the plate.
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless chicken thighs because they stay juicy and tender. You can also use chicken breasts if you prefer leaner meat.
Yogurt: Plain yogurt helps tenderize the chicken and adds a subtle tang. Greek yogurt works well, but if you’re dairy-free, try coconut yogurt.
Butter and Oil: Butter gives the sauce richness, while oil helps prevent burning when sautéing. You can replace butter with ghee for a nutty flavor.
Tomato Puree: This forms the sauce base. If you don’t have puree, crushed tomatoes or canned tomato sauce work fine.
Spices: Garam masala, turmeric, cumin, coriander, and cinnamon create the classic Butter Chicken flavor. If you don’t have all, garam masala alone offers a good balance.
Heavy Cream: Adds smooth creaminess. For a lighter or vegan option, use coconut cream or cashew cream.
How Do You Get the Sauce Creamy and Flavorful Without It Separating?
Getting a smooth, creamy sauce is key. Here’s how I do it:
- Cook onions gently: Soft and golden onions add natural sweetness. Don’t rush this step—they build depth.
- Simmer tomato sauce low and slow: Helps spices blend and reduces acidity. Stir often to avoid sticking.
- Add cream off heat: Stir cream in gently at low heat to prevent curdling.
- Butter last: Adding butter at the end gives richness and sheen.
- Adjust thickness: If sauce feels too thick, add a splash of water or broth.
This patience pays off with a luscious, velvety sauce that clings nicely to each chicken piece!
Equipment You’ll Need
- Large skillet or frying pan – I prefer this because it evenly cooks the chicken and thickens the sauce without overflowing.
- Mixing bowl – helps marinate the chicken easily and keeps flavors well combined.
- Wooden spoon or spatula – makes stirring simple without scratching the pan.
- Measuring spoons and cups – for accurate spice and ingredient quantities.
- Cooking spoon or ladle – to serve the flavorful sauce onto plates or rice.
Flavor Variations & Add-Ins
- Use chicken breasts or drumsticks instead of thighs for different texture and flavor.
- Stir in a handful of spinach or peas near the end for added greens and brightness.
- Add a splash of balsamic vinegar or honey to balance the spice and acidity.
- Swap heavy cream for coconut milk or cashew cream for a dairy-free version with a tropical twist.
Butter Chicken Recipe
Ingredients You’ll Need:
- 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 cup plain yogurt
- 1 tablespoon lemon juice
- 2 teaspoons garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon red chili powder (adjust to taste)
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1 (14 oz) can tomato puree
- 1 cup heavy cream or cashew cream
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- Salt, to taste
- Fresh cilantro, chopped (for garnish)
- Cooked basmati rice or naan bread, for serving
How Much Time Will You Need?
This Butter Chicken recipe takes about 20 minutes of preparation time plus at least 1 hour for marinating the chicken. Cooking will take around 25-30 minutes. So, total time is roughly 1 hour and 45 minutes if marinating is included, or about 30-40 minutes if you marinate ahead of time or skip marinating.
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large bowl, mix the plain yogurt, lemon juice, 1 teaspoon garam masala, turmeric, cumin, and red chili powder. Add the chicken pieces and stir well to coat them all. Cover the bowl and chill in the fridge for at least an hour or overnight if you have time.
2. Cook the Base:
Heat the vegetable oil and 1 tablespoon butter in a large pan over medium heat. Add the chopped onion and sauté for 8 to 10 minutes until soft and golden. Then add minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
3. Make the Sauce:
Stir in the tomato puree, ground coriander, cinnamon, remaining 1 teaspoon of garam masala, and salt to taste. Let this sauce simmer gently on low heat for about 10 minutes, stirring occasionally so it doesn’t stick to the pan.
4. Cook the Chicken:
Add the marinated chicken along with any leftover marinade into the sauce. Cook for 10-12 minutes until the chicken is fully cooked through, stirring occasionally to coat the pieces well in the sauce.
5. Finish with Cream and Butter:
Turn the heat to low, then stir in the heavy cream and the remaining tablespoon of butter. Let it simmer gently for 5 minutes so the flavors come together and the sauce thickens a bit.
6. Serve and Garnish:
Taste your Butter Chicken and add more salt or chili powder if you want. Garnish with fresh chopped cilantro. Serve hot with fluffy basmati rice or warm naan bread for a delicious meal everyone will love!
Can I Use Frozen Chicken in This Butter Chicken Recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely in the refrigerator overnight before marinating. Pat the chicken dry to avoid excess moisture in the sauce.
Can I Make Butter Chicken Ahead of Time?
Absolutely! Marinate the chicken and even cook the dish a day ahead. Store it in an airtight container in the fridge, then gently reheat on the stove, adding a splash of cream or water if the sauce has thickened too much.
What Can I Substitute for Heavy Cream?
You can use coconut cream or cashew cream as a dairy-free alternative. These will keep the sauce creamy and rich but add a subtle twist to the flavor.
How Should I Store Leftovers?
Keep any leftover Butter Chicken in an airtight container in the fridge for up to 3 days. Reheat slowly on the stove or microwave, stirring occasionally for even heating.
