Butter Chicken is a creamy, comforting dish that I always find irresistible. It features tender pieces of chicken cooked in a rich tomato and buttery sauce that’s spiced just right—not too fiery, but full of flavor. The sauce is velvety and smooth, thanks to the generous use of butter and cream, making every bite feel like a warm hug.
I love making Butter Chicken when I want something cozy but a little special. It’s one of those recipes that feels fancy but comes together pretty easily, which is great on busy nights. I usually marinate the chicken ahead of time to get that extra depth of flavor, and I find that serving it with fluffy basmati rice makes the perfect match.
Sharing Butter Chicken with friends or family always brings smiles to the table. It’s the kind of dish that’s great for any meal, whether you’re just relaxing at home or celebrating a little occasion. Plus, leftovers are even better the next day—if you have any, that is!
Key Ingredients & Substitutions
Chicken: I prefer chicken thighs because they stay juicy and tender, but chicken breasts work well too. For a lighter option, turkey breast can be substituted.
Yogurt: Plain yogurt is important for marinating to tenderize the chicken and add tang. If you need dairy-free, try coconut yogurt or a mix of lemon juice and a little oil.
Butter & Cream: Butter gives the dish richness, while cream smooths the sauce. You can swap cream with coconut milk for a dairy-free version and use ghee or oil instead of butter.
Spices (Garam Masala, Turmeric, Chili Powder): These give Butter Chicken its distinct flavor and warmth. If you don’t have garam masala, a mix of ground cumin, coriander, cinnamon, and cardamom can work.
Tomato Puree: Use canned crushed tomatoes or provide fresh tomatoes blended smooth if you prefer a fresher taste. Avoid using overly watery canned tomatoes to keep sauce thick.
How Do You Get the Sauce Smooth and Rich Without It Splitting?
A smooth, creamy sauce is key in Butter Chicken, but the cream can sometimes split if heated too fast. Here’s what I do:
- After cooking down the tomato and spices, reduce heat to low before adding cream to avoid high heat shock.
- Add cream slowly while stirring continuously to help it mix evenly.
- Keep the sauce at a gentle simmer—high heat can cause the cream to curdle.
- Do not boil the sauce once cream is added; just warm through until everything combines.
- Butter added early melts into the sauce, enriching texture; avoid cooking it too long alone to prevent browning.
Following these steps makes sure your sauce stays silky and luscious, perfect for coating tender chicken pieces.
Equipment You’ll Need
- Large skillet or pan – I like using a wide pan so the chicken and sauce cook evenly without splattering.
- Mixing bowl – for marinating the chicken, keeping everything tidy and easy to toss.
- Sharp knife and cutting board – to cut chicken and vegetables safely and quickly.
- Measuring spoons & cups – for your spices, yogurt, and liquids, making sure everything is just right.
- Wooden spoon or spatula – to stir and combine the sauce gently, avoiding scratches on non-stick surfaces.
- Blender or immersion blender (optional) – for smoothing the tomato sauce if you want an extra silky texture.
Flavor Variations & Add-Ins
- Swap chicken for paneer or tofu to make it vegetarian and still creamy and flavorful.
- Add roasted bell peppers or peas to include more veggies and color in the sauce.
- Use coconut milk instead of cream for a dairy-free, slightly sweeter version.
- Spice it up with extra green chilies or a splash of hot sauce if you like more heat.
Butter Chicken Recipe
Ingredients You’ll Need:
- 1 ½ lbs (700 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup plain yogurt
- 1 tablespoon lemon juice
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 2 teaspoons garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon chili powder (adjust to taste)
- 1 teaspoon ground cumin
- Salt to taste
- 3 tablespoons butter
- 1 large onion, finely chopped
- 2 cups tomato puree (or crushed tomatoes)
- 1 teaspoon ground coriander
- 1 teaspoon paprika (for color)
- 1 cup heavy cream
- Fresh cilantro (coriander leaves) for garnish
- Optional: 1-2 green chilies, slit (for extra heat)
- Oil (vegetable or mustard) for cooking
Time Needed
This dish takes about 15 minutes for preparation, including marinating time. It’s best to marinate the chicken for at least 1 hour, but overnight is great if you have the time. Cooking and simmering will take approximately 30 minutes, so plan for about 1 hour from start to finish.
Step-by-Step Instructions:
1. Marinate the Chicken
In a mixing bowl, combine yogurt, lemon juice, ginger paste, garlic paste, garam masala, turmeric, chili powder, cumin, and salt. Add your chicken pieces and mix well until all the chicken is coated. Cover the bowl and refrigerate for at least 1 hour or overnight for the best flavor.
2. Cook the Chicken
Heat a tablespoon of oil in a large pan over medium-high heat. Add the marinated chicken pieces and cook until they’re about 75% done and have a slight char—this usually takes about 5 to 7 minutes. Remove the chicken from the pan and set it aside.
3. Make the Sauce
In the same pan, add the butter. Once it’s melted, add the finely chopped onion and sauté until golden brown. Then, stir in the tomato puree, ground coriander, paprika, and some salt. Cook this mixture over medium heat, stirring occasionally, until the sauce thickens and you see the oil start to separate—a process that takes about 10-15 minutes.
4. Add Cream and Simmer
Turn the heat down low and slowly stir in the heavy cream, mixing to create a smooth and rich sauce. Then, add the partially cooked chicken back into the pan. Let everything simmer gently for another 10 minutes, or until the chicken is cooked through and tender. If you want a bit more heat, add the slit green chilies now.
5. Final Touches and Serve
Taste the sauce and adjust salt or chili powder as you like. Garnish your butter chicken with plenty of chopped fresh cilantro. Serve it hot with fluffy basmati rice or warm naan bread for a comforting, satisfying meal.
Can I Use Frozen Chicken for Butter Chicken?
Yes, you can! Just make sure to thaw the chicken completely in the fridge overnight before marinating to ensure even cooking and the best texture.
Can I Make Butter Chicken Ahead of Time?
Absolutely! Butter Chicken tastes even better the next day as the flavors have time to meld. Store it in an airtight container in the fridge for up to 3 days and reheat gently on the stove or in the microwave.
What Can I Substitute for Heavy Cream?
If you want a lighter or dairy-free option, coconut milk works beautifully and adds a subtle sweetness. You can also use cashew cream or a blend of milk and yogurt for a similar creamy effect.
How Should I Store Leftover Butter Chicken?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm slowly on the stovetop to prevent the cream from separating, stirring occasionally to maintain a smooth sauce.
