Butter Chicken is a creamy, rich dish that brings together tender chicken pieces cooked in a luscious tomato-based sauce with plenty of butter and cream. The warm spices like garam masala and cumin add a cozy kick without being too spicy, making it a favorite for many. The sauce has this smooth, velvety texture that coats every bite perfectly.
I love making Butter Chicken when I want something comforting but a little special. It’s one of those recipes that feels like a warm hug on a plate. What’s great is how the flavors meld together after a bit of simmering, so I usually make it ahead and let it sit for a while before dinner — it tastes even better the next day!
My favorite way to enjoy Butter Chicken is with some fluffy basmati rice and warm naan bread to scoop up all that yummy sauce. It’s perfect for feeding a group or just treating yourself. Whenever I make this, it always sparks a little celebration around the table because everyone can’t wait to dig in and get those tasty, buttery bites.
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless thighs for juicy, tender bites. Breasts work too but can dry out faster. You can also swap chicken for paneer to make a vegetarian version.
Yogurt: Using plain yogurt helps tenderize the chicken and adds mild tang. Greek yogurt is good if you want a thicker marinade but regular yogurt works well.
Tomato puree: This gives the sauce its rich, tangy base. If you don’t have puree, crushed tomatoes blended smooth or tomato sauce are fine substitutes.
Butter & Cream: These create the signature silky, rich sauce. For lighter options, try using half butter and half oil or substitute cream with coconut milk for a dairy-free twist.
Spices: Garam masala is key for authentic flavor. If you can’t find it, a mix of ground cinnamon, cumin, coriander, and cardamom can come close. Adjust chili powder to your preferred heat level.
How Can I Get the Best Flavor from the Marinade and Chicken Cooking?
Marinating is crucial to soften the chicken and build layers of flavor. Ideally, marinate it overnight. This lets the spices soak in really well.
- Mix the yogurt, lemon, ginger, garlic, and spices thoroughly before adding chicken.
- Make sure every piece is well coated, then cover and refrigerate.
- When cooking, aim to partially cook chicken on medium-high heat until charred but not fully done, preserving juices.
- This also adds smoky flavor that makes the finished dish tasty and authentic.
These steps help the chicken stay moist in the creamy sauce while packing in flavor.
Equipment You’ll Need
- Large skillet or frying pan – I find it perfect for cooking the chicken and simmering the sauce all in one.
- Mixing bowls – use one for marinating and another for prepping ingredients. They make the process smooth.
- Measuring spoons and cups – help you add the right amount of spices, yogurt, and liquids every time.
- Sharp knife and cutting board – for chopping the onion, garlic, ginger, and chicken efficiently.
- Stirring spoon or spatula – to mix and scrape ingredients as you cook, keeping things from sticking.
Flavor Variations & Add-Ins
- Swap chicken for paneer or tofu to make it vegetarian. It soaks up the sauce well and keeps it hearty.
- Try adding roasted bell peppers or spinach for more veggies and color in the dish.
- Spice it up with a pinch of cayenne, or add a dash of smoked paprika for a smoky flavor.
- Mix in a splash of coconut milk instead of heavy cream for a dairy-free, slightly sweeter taste.
How to Make Butter Chicken
Ingredients You’ll Need:
- 1.5 lbs (700g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup plain yogurt
- 1 tablespoon lemon juice
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder (adjust to taste)
- 1 teaspoon cumin powder
- 2 tablespoons butter
- 1 large onion, finely chopped
- 1 can (14 oz/400g) tomato puree or crushed tomatoes
- 1 teaspoon sugar
- 1/2 cup heavy cream
- Salt to taste
- Fresh cilantro (coriander) leaves, chopped, for garnish
- Cooked basmati rice, for serving
- Naan bread, for serving
- Lemon wedges, for serving
How Much Time Will You Need?
Plan for about 15 minutes to prepare your ingredients and marinate the chicken, then cook time of around 25 to 30 minutes. For best flavor, let the chicken marinate for at least 1 hour, or overnight if possible. This makes the total time roughly 1 hour 45 minutes or more, including marinating.
Step-by-Step Instructions:
1. Marinate the Chicken
In a large mixing bowl, combine the plain yogurt, lemon juice, minced garlic, grated ginger, garam masala, turmeric powder, chili powder, and cumin powder. Add your chicken pieces and stir well so every piece is coated with the marinade. Cover and chill in the fridge for at least an hour, or overnight for the best results.
2. Cook the Chicken
Heat a grill pan or skillet over medium-high heat and lightly oil the surface. Cook the marinated chicken pieces for about 4–5 minutes per side until they’re mostly cooked through and have a nice char. Don’t worry if they aren’t fully cooked yet — they will finish cooking in the sauce. Remove the chicken from the pan and set aside.
3. Make the Sauce
In a large pan, melt the butter on medium heat. Add the chopped onions and cook, stirring often, until they turn soft and translucent, about 5 to 7 minutes. Pour in the tomato puree and cook for another 10 minutes, stirring occasionally, until the sauce thickens slightly and the oil starts to separate.
4. Combine Chicken and Sauce
Stir in the sugar and salt to balance the flavors. Reduce the heat to low and add the partially cooked chicken along with any juices left in the pan. Simmer gently for 10 minutes to let the chicken finish cooking and the flavors to meld.
5. Finish with Cream
Pour in the heavy cream and stir well. Heat the sauce gently but don’t let it boil—this keeps the cream smooth and silky. Taste and adjust salt or chili powder as needed.
6. Serve and Enjoy
Serve your Butter Chicken hot over fluffy basmati rice. Sprinkle chopped fresh cilantro on top and offer warm naan bread and lemon wedges on the side for squeezing. Enjoy this deliciously creamy, comforting meal!
Can I Use Frozen Chicken for Butter Chicken?
Yes, you can! Just make sure to thaw the chicken completely in the refrigerator overnight before marinating. Pat it dry to prevent excess moisture that could affect the cooking.
How Long Can I Store Leftover Butter Chicken?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, stirring occasionally to maintain the creamy texture.
Can I Make Butter Chicken Ahead of Time?
Absolutely! Butter Chicken tastes even better the next day as the flavors deepen. Prepare the dish fully, refrigerate overnight, and gently reheat before serving.
What Can I Substitute for Heavy Cream?
You can use coconut milk for a dairy-free option or Greek yogurt for a tangier, lighter alternative. Add these slowly to avoid curdling and adjust seasoning as needed.
