Butter Chicken is that magical combination of tender marinated chicken, bathed in a creamy, spiced tomato sauce that envelops each bite with comfort and a hint of luxury. Beloved around the globe for its soul-warming flavors and irresistible richness, this classic Indian recipe is surprisingly easy to make at home. Here’s an easy-to-follow guide that will have your kitchen smelling like your favorite restaurant and your friends convinced you’ve got culinary superpowers.
Ingredients You’ll Need
Gathering the right ingredients for Butter Chicken means you’re halfway to creating something truly special. Each element brings its own unique punch of flavor or texture, resulting in that lush sauce and juicy, flavorful chicken you crave.
- Chicken thighs: Juicy, tender, and perfect for soaking up all the spices—use boneless, skinless pieces for easy bites.
- Plain yogurt: Acts as a marinade base, tenderizing the meat and adding tangy creaminess.
- Lemon juice: Brightens the marinade and helps the meat stay tender.
- Fresh ginger: Adds warm, aromatic depth—grate it fresh for the best flavor.
- Garlic cloves: Mincing these unlocks bold flavor, essential for classic Indian dishes.
- Garam masala: This all-in-one spice blend is the backbone of Butter Chicken’s signature aroma.
- Ground cumin: Infuses an earthy, nutty note that grounds the sauce beautifully.
- Turmeric: A burst of golden color and subtle bitterness brightens the entire dish.
- Chili powder: Packs a gentle heat; use more or less to suit your spice preference.
- Salt: Enhances each component and balances the robust flavors.
- Butter: Delivers richness—no skimping here, it’s in the name!
- Oil: Adds stability when sautéing, preventing the butter from burning.
- Onion: Caramelizes into subtle sweetness that underpins the whole sauce.
- Ground coriander: Offers citrusy and slightly floral notes for extra complexity.
- Paprika: Lends a gentle smokiness and contributes to the gorgeous red hue.
- Tomato sauce: The silky base for the sauce, balancing sweet and tangy flavors.
- Heavy cream: Provides luxurious, velvety texture and full-bodied flavor.
- Sugar: Rounds out acidity from tomatoes, making the sauce perfectly mellow.
- Additional salt: For fine-tuning the seasoning at the end—don’t skip the final taste test.
- Chopped cilantro: The essential fresh finish that perks up each serving just before presenting.
How to Make Butter Chicken
Step 1: Marinate the Chicken
Start by whisking together plain yogurt, lemon juice, grated ginger, minced garlic, garam masala, cumin, turmeric, chili powder, and salt in a big bowl. Add your bite-sized chicken pieces and make sure every nook and cranny gets a generous coat of marinade. This step isn’t just about flavor—it’s what gives Butter Chicken its melt-in-your-mouth texture. Cover and refrigerate for at least an hour, or overnight if you have the time. The longer, the better!
Step 2: Cook the Onions and Spices
When you’re ready to get cooking, heat up the butter and oil together in a large skillet over medium heat. Once sizzling, toss in your finely chopped onion and sauté for about 5 to 6 minutes. The goal: soft, slightly golden onions that sweeten the base of the curry. Add the ground coriander and paprika next, stirring for a minute to let their aromas blossom.
Step 3: Brown the Chicken
Scoop the marinated chicken pieces into the pan, letting any excess marinade drip off before they hit the heat. Cook the chicken for 8 to 10 minutes, stirring every so often, until it’s no longer pink and is starting to pick up a little golden color around the edges. Your kitchen will smell absolutely incredible at this stage.
Step 4: Simmer with Tomato Sauce
Once the chicken is almost cooked through, pour in the tomato sauce and sprinkle in the sugar. Mix everything well and let it all simmer gently for 10 to 15 minutes. This step melds the flavors together, giving you that signature smooth, rich Butter Chicken sauce.
Step 5: Stir in the Cream
Turn down the heat and swirl in the heavy cream. Simmer for another five minutes—you’ll see the sauce thicken and become gloriously creamy. Taste and add extra salt as needed at this point. The transformation to a luscious Butter Chicken is complete!
How to Serve Butter Chicken
Garnishes
Scatter a handful of freshly chopped cilantro over each bowl just before serving. The herbal pop brightens the whole dish, making each forkful as beautiful as it is delicious. If you want to get fancy, a swirl of extra cream on top adds that picture-perfect finish.
Side Dishes
Butter Chicken shines brightest when paired with steaming basmati rice or pillowy naan bread—perfect for soaking up every luxurious drop of sauce. For a lighter meal, try serving it with cauliflower rice or a crisp cucumber salad to balance the richness.
Creative Ways to Present
Think beyond the bowl! Spoon your Butter Chicken into a toasted pita for a casual lunch, ladle it over baked potatoes, or tuck it inside lettuce wraps for a fun appetizer. This dish is a showstopper whether plated family-style or dished up in elegant single portions.
Make Ahead and Storage
Storing Leftovers
Cool any remaining Butter Chicken to room temperature before transferring it to an airtight container. It will keep beautifully in the refrigerator for up to three days, and the flavors actually deepen and meld overnight for even better leftovers.
Freezing
Butter Chicken is a meal prep dream when frozen. Simply portion it into freezer-safe containers, making sure it’s cooled first, and freeze for up to 2 months. For best texture, let it thaw overnight in the fridge before reheating.
Reheating
To reheat, place your Butter Chicken in a saucepan over low heat and gently warm, stirring occasionally. Add a splash of water or extra cream if it seems too thick. If using the microwave, cover loosely and use medium power in short bursts, stirring between each, until heated through.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works well if you prefer leaner meat, though it may be a little less juicy. Marinating is especially important to keep the breast moist, so try not to skip that step.
What if I don’t have garam masala?
No worries—while garam masala is key for authentic flavor, you can mix equal parts ground cumin, coriander, and a pinch of cinnamon and cloves as a quick substitute in a pinch.
How spicy is Butter Chicken?
Butter Chicken is known for being mild and creamy, with gentle heat from chili powder and spices. You can easily adjust the spice level to your taste by adding more or less chili powder.
Can I make Butter Chicken dairy-free?
Yes! For a dairy-free version, swap out the yogurt and cream for coconut milk-based alternatives. The dish will still be rich and delicious, just with a subtle coconut twist.
Can I make this ahead of time for a party?
Butter Chicken is actually better when made ahead, as the flavors develop more after a day in the fridge. Just reheat gently before serving and your guests will never know it wasn’t made to order.
Final Thoughts
Trust me, once you’ve made homemade Butter Chicken, you might just retire your takeout menu. There’s nothing like filling your kitchen with the irresistible aroma of spices and sitting down to a dish that’s as comforting as it is crowd-pleasing. Give it a try—you’re in for a treat!
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Butter Chicken Recipe
- Total Time: 45 minutes (plus marinating time)
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich and creamy flavors of Butter Chicken, a classic Indian dish that’s sure to impress. Tender chicken marinated in a flavorful yogurt blend, simmered in a luscious tomato and cream sauce, and finished with aromatic spices.
Ingredients
Marinated Chicken:
- 1½ lbs boneless, skinless chicken thighs (cut into bite-sized pieces)
- 1 cup plain yogurt
- 1 tablespoon lemon juice
- 1 tablespoon grated fresh ginger
- 3 garlic cloves (minced)
- 1½ teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- ½ teaspoon chili powder
- ½ teaspoon salt
Sauce:
- 2 tablespoons butter
- 1 tablespoon oil
- 1 small onion (finely chopped)
- 1½ teaspoons ground coriander
- 1 teaspoon paprika
- 1 can (15 oz) tomato sauce
- 1 cup heavy cream
- 1 tablespoon sugar
- additional salt to taste
- chopped cilantro for garnish
Instructions
- Marinate the Chicken: In a bowl, combine yogurt, lemon juice, ginger, garlic, garam masala, cumin, turmeric, chili powder, and salt. Add chicken, coat well, cover, and marinate in the refrigerator for at least 1 hour.
- Cook the Chicken: Heat butter and oil in a skillet. Cook onion until soft, then add coriander and paprika. Add marinated chicken, cook until browned. Stir in tomato sauce and sugar, simmer.
- Finish the Dish: Lower heat, pour in cream, simmer until thick. Season with salt, garnish with cilantro. Serve hot with rice or naan.
Notes
- For a dairy-free version, substitute coconut milk for cream and use dairy-free yogurt.
- Add a pinch of fenugreek (kasuri methi) for authentic flavor.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1¼ cups
- Calories: 480
- Sugar: 6g
- Sodium: 540mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 145mg
