Name: Butter Chicken Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Indian
Ingredients: 1.5 lbs boneless, skinless chicken thighs or breasts, cut into chunks; 1/2 cup plain yogurt; 1 tbsp lemon juice; 1 tbsp ginger-garlic paste; 1 tsp ground turmeric; 1 tsp ground cumin; 1 tsp garam masala; 1 tsp chili powder; Salt to taste; 2 tbsp butter; 1 tbsp oil; 1 onion, finely chopped; 2 garlic cloves, minced; 1 tbsp ginger, grated; 1 1/2 cups tomato purée; 1/2 cup heavy cream; 1 tbsp sugar; 1/2 tsp fenugreek leaves (kasuri methi), optional; Fresh cilantro for garnish

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Butter Chicken is the ultimate comfort food for anyone who craves aromatic curry and luscious, velvety sauces. This beloved Indian classic, with its tender chicken and rich, buttery tomato sauce, captures the best of sweet, savory, and a hint of heat. Whether you grew up feasting on this dish or you’re about to cook it for the very first time, Butter Chicken promises a meal that’s as impressive for guests as it is soothing for a night in. From the heady marinade to the creamy finish, every bite is pure joy.

Ingredients You’ll Need

Ingredients You’ll Need

Each ingredient in Butter Chicken has an important job to do; from balancing bold spices to delivering that craveable creamy texture. The list is refreshingly short for how much flavor you get, and every component helps make the final dish greater than the sum of its parts.

Chicken thighs or breasts: Choose thighs for extra tenderness, but breasts work well if you prefer leaner meat.
Plain yogurt: Acts as a marinade base and tenderizer, ensuring the chicken stays juicy.
Lemon juice: Brings brightness and helps develop flavor during marination.
Ginger-garlic paste: Delivers that classic aromatic punch you expect in Indian curries.
Ground turmeric: Gives the dish a beautiful golden hue and earthy undertone.
Ground cumin: Adds warm, toasty notes that pair perfectly with tomatoes and cream.
Garam masala: The spicy, fragrant backbone of Butter Chicken’s signature flavor.
Chili powder: Offers a subtle kick—feel free to tweak the amount to suit your heat preference.
Salt: Essential for balancing and enhancing all those vibrant spices.
Butter: The star ingredient, creating the signature silky finish in the sauce.
Oil: Helps sear the chicken and deepen the flavor in the base.
Onion: Adds body and a gentle sweetness to the sauce as it cooks down.
Garlic cloves: Essential for their savory depth.
Ginger: Fresh ginger lifts the sauce and adds a warm zing.
Tomato purée: Provides the base of the sauce with vibrant color and tang.
Heavy cream: Makes the sauce ultra-rich and brings all the flavors together.
Sugar: A small amount smooths out the tomato’s acidity and gives a mellow finish.
Fenugreek leaves (kasuri methi), optional: Just a pinch imparts unmistakable restaurant-style flavor.
Fresh cilantro: Lends a burst of herbal freshness as a vibrant garnish.

How to Make Butter Chicken

Step 1: Marinate the Chicken

Start by combining yogurt, lemon juice, ginger-garlic paste, turmeric, cumin, garam masala, chili powder, and salt in a bowl. Add the chicken, tossing so every piece is coated in the boldly flavored marinade. This step isn’t just about taste—the yogurt breaks down protein fibers, guaranteeing each bite of Butter Chicken is unbelievably juicy. Let it rest for at least an hour or, for maximum impact, overnight in the refrigerator.

Step 2: Sear the Chicken

Heat oil and half of the butter in a large skillet over medium heat. Add the marinated chicken in batches if needed, taking care not to overcrowd the pan. Sear until each piece is lightly browned and almost cooked through—this builds extra flavor and helps lock in moisture. Remove the chicken and set aside; it will finish cooking in the sauce.

Step 3: Build the Sauce

In the same pan, add the remaining butter and let it melt. Toss in the finely chopped onion and sauté until golden and softened, scraping up any browned bits left from the chicken. Add minced garlic and grated ginger, stirring just until fragrant—this is where the magic of Butter Chicken starts to become irresistible.

Step 4: Create the Tomato Base

Pour in the tomato purée and cook over medium-low heat for about 10 minutes. Let the sauce thicken and darken to develop its deep, complex flavor. Stir occasionally to prevent sticking—this patient step ensures your Butter Chicken won’t have any trace of a raw tomato taste.

Step 5: Add Cream, Sugar, and Fenugreek

Stir in the heavy cream and sugar, which mellow the tangy tomato and create that dreamy texture. If you have dried fenugreek leaves (kasuri methi), crush them lightly in your hand before sprinkling into the sauce—they’ll add the final layer of authentic flavor. Simmer for just a couple of minutes for everything to come together.

Step 6: Finish Cooking the Chicken

Return the seared chicken (and any juices) to the pan and gently coat with the luscious sauce. Simmer over low heat for about 10 minutes, until the chicken is tender, fully cooked, and infused with all those buttery, aromatic flavors.

Step 7: Garnish and Serve

Turn off the heat and top your masterpiece with plenty of fresh cilantro. Serve Butter Chicken piping hot with naan or fluffy basmati rice, and let everyone dive straight in.

How to Serve Butter Chicken

Garnishes

A shower of freshly chopped cilantro is not just for looks—it brings a bright, herby freshness that lightens up the richness of Butter Chicken. For a restaurant-style flourish, try a drizzle of extra cream or a sprinkle of toasted cashews right before serving. If you love a hint of extra heat, add thinly sliced fresh green chilies or a dusting of garam masala on top.

Side Dishes

Butter Chicken was born to be paired with soft, pillowy naan or warm roti so you can soak up every drop of that incredible sauce. Fragrant basmati rice is equally perfect, letting the flavors shine while providing a little fluffy contrast. Add a simple cucumber raita or a crisp kachumber salad for cooling balance, and maybe even a side of mango chutney for a sweet-tangy bite.

Creative Ways to Present

For a playful twist, serve Butter Chicken in individual bowls with mini naan for dunking, or spoon it over baked potatoes for a fusion comfort-food vibe. Butter Chicken sliders on soft buns are a guaranteed party hit, or you can prepare a Butter Chicken pizza using naan as a crust and topping with plenty of sauce, chicken, and cheese. No matter how you serve it, this dish will steal the show.

Make Ahead and Storage

Storing Leftovers

Butter Chicken keeps well in the fridge, making it perfect for meal prep or next-day lunches. Transfer any leftovers to an airtight container and refrigerate for up to three days. The flavors actually deepen overnight, giving you an even more satisfying meal the second time around.

Freezing

This dish freezes beautifully. Allow it to cool completely, then portion into freezer-safe containers. Butter Chicken can be stored in the freezer for up to two months. When you’re ready to enjoy, simply thaw it in the fridge overnight—the sauce stays silky thanks to the rich cream and butter.

Reheating

For best results, reheat Butter Chicken gently on the stovetop over low heat, stirring occasionally, until warmed through. You can also microwave it in short bursts, stirring between each to keep the sauce smooth. Add a splash of water or cream if it looks a little thick; the sauce should be luscious and pourable.

FAQs

Can I make Butter Chicken less spicy?

Absolutely! Control the heat by reducing the amount of chili powder, or omit it entirely for a milder version that still bursts with flavor. You can always add a pinch back in at the end if you want more warmth.

What can I use instead of heavy cream?

If you’re avoiding dairy or want to lighten things up, coconut cream or cashew cream work wonderfully as substitutes for heavy cream in Butter Chicken. Even full-fat Greek yogurt can be stirred in at the end for extra tang.

Is Butter Chicken gluten free?

The recipe as written is naturally gluten free—simply remember to pair it with rice instead of wheat-based bread if you have sensitivities or allergies.

Can I use bone-in chicken pieces?

Yes! Bone-in chicken develops incredible depth during simmering. Just budget a bit more cooking time, and cut the chicken into smaller pieces for easier serving. The sauce will be just as luscious.

How do I make it more authentic?

Using kasuri methi (dried fenugreek leaves) adds a signature aroma found in classic restaurant versions. Marinating the chicken overnight and grilling it briefly for charred flavor before simmering in the sauce are two tricks Indian chefs love.

Final Thoughts

If you’ve never made Butter Chicken at home, you’re in for an absolute treat. It’s warm, rich, and bursting with flavor—yet surprisingly easy and weeknight-friendly. Give it a try and watch it become your go-to recipe whenever you’re craving something extra special. Happy cooking!