Butter chicken has a special place in my kitchen, not just as a favorite dish but as a comforting recipe that never fails to bring smiles around the table. I remember the first time I really nailed this butter chicken after a few tries—there was something magical about how the creamy tomato sauce and tender chicken came together. Since then, it’s become a staple whenever I want to treat myself or impress friends with something cozy and flavorful.
What I love most about this butter chicken is how approachable it feels, even though it’s full of rich, warming flavors. It fits perfectly into my baking and cooking life because it’s not fussy, yet it delivers that wonderful murgh makhani experience, making my kitchen smell like a little Indian restaurant. Friends often ask for this recipe after dinner parties, especially since it’s not just any Indian chicken curry but one with that signature buttery, velvety sauce.
If you’re new to cooking butter chicken or just looking for a reliable version of this Indian butter chicken recipe, I’m excited to share mine with you. I believe great meals should be fun and something you can count on without stress. So, pull out your pans and let’s make a butter chicken that you’ll want to serve over and over. For more inspiration, you might like my take on spicy Portuguese chilli chicken, which shares some of that hearty warmth.
What You’ll Need for This butter chicken:
- 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces (chicken thighs bring the best texture, but chicken breast works fine too)
- 1 cup plain yogurt (use full-fat for creamier sauce or Greek yogurt as a simple substitute)
- 2 tablespoons lemon juice (fresh is best, but bottled works in a pinch)
- 2 teaspoons garam masala (easy to find in spice aisles or Indian grocery stores)
- 1 teaspoon ground turmeric
- 1 teaspoon chili powder (adjust to your heat preference)
- Salt to taste
- 3 tablespoons butter (the star of this butter chicken, don’t skimp here!)
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon grated fresh ginger (or 1 teaspoon ground ginger as a quick swap)
- 1 can (14 oz) crushed tomatoes (you can use canned tomato puree if you like a smoother creamy tomato sauce)
- 1 cup heavy cream (for that luscious finish; light cream works, but heavy cream is best)
- 1/2 cup water or chicken broth (adds depth without extra fat)
- Fresh cilantro for garnish
Don’t have garam masala? A mix of ground cumin, coriander, and cinnamon can work beautifully in this butter chicken too. You’ll find most ingredients in your local grocery, keeping this butter chicken affordable and friendly to pantry staples.
Here’s my little trick: I always add a bit of extra butter at the end to boost that buttery richness. It’s worth it! For quick prep, marinate the chicken a few hours in advance—sometimes I even do it overnight. You can store uncooked marinated chicken in a sealed container in the fridge for up to 24 hours, which saves precious time on busy days.
How to Make This butter chicken:
- Start with the marinade. Combine yogurt, lemon juice, garam masala, turmeric, chili powder, and salt in a big bowl. Add your chicken pieces, coating them well. Cover and let it sit for at least 30 minutes, but a few hours or overnight is even better. This step tenderizes the chicken and builds flavor.
- Cook the chicken. Heat a large pan over medium heat and cook the marinated chicken until just browned, about 5-7 minutes. You don’t have to cook through here; it will finish cooking in the sauce. If your butter chicken looks like this—a nice golden color on the edges—you’re on track.
- Make the sauce. In the same pan, melt the butter and sauté chopped onions, garlic, and ginger until soft and fragrant. This fragrant base is what makes your butter chicken stand apart.
- Add tomatoes. Stir in crushed tomatoes and let the mixture simmer for 10 minutes. Your kitchen will smell heavenly at this point—rich, spicy, and inviting.
- Bring it together. Return the chicken to the pan; add heavy cream and water or broth. Simmer gently for 15 minutes, stirring occasionally. The sauce will thicken into a creamy tomato sauce fit for any crowd.
- Final touches. Taste and adjust seasoning, maybe a pinch more salt or chili to your liking. Finish off with a bit of extra butter stirred in at the end for that signature sheen and richness.
From start to finish, this butter chicken takes about an hour, but most of that is hands-off simmering. While it cooks, you can tidy your kitchen or even enjoy a cup of tea. If you’re short on time, some shortcuts include using pre-minced garlic or store-bought ginger paste. I’ve found that a gentle hand when adding cream makes all the difference—too fast, and it might split.
If you’ve ever wondered how my butter chicken compares to the classic murgh makhani you find at restaurants, this recipe captures that essence but in a way that you can tweak it to your taste. I often think about the butter chicken from Destination India Restaurant in Lafayette, Louisiana, and how this homemade version brings those same comforting flavors home to my plate.
Serving Your butter chicken:
This butter chicken really shines when served with warm naan bread or steamed basmati rice. I love pairing it with a simple cucumber raita or a fresh green salad to balance the richness. Friends and family have told me this dish feels like a cozy hug on a chilly evening, perfect for celebrations or casual dinners alike.
I’ve also tried serving butter chicken alongside my garlic butter beef bites with creamy mashed potatoes—what a satisfying combination during a weekend meal. For leftovers, butter chicken is fantastic. I often turn it into a sandwich filling or a quick wrap with some fresh veggies. It’s one of those meals that not only tastes great reheated but sometimes even better the next day.
As for decor, I find a sprinkle of fresh cilantro and a wedge of lemon looks inviting and brightens the plate. Seasonal variations? For festive occasions, adding a bit more chili or swapping chicken with tandoori chicken pieces gives it a smoky twist that’s wildly popular. This butter chicken recipe has been a crowd-pleaser at every potluck I’ve gone to!
Common Questions About This butter chicken:
- Can I make this butter chicken ahead of time?
Absolutely! Butter chicken tastes even better the next day after the flavors meld. You can make it up to 24 hours in advance and keep it refrigerated. Just reheat gently on the stove or microwave before serving. - What’s a good substitute for heavy cream in this butter chicken?
If you want to lighten it up, full-fat coconut milk can be an excellent substitute, giving the creamy tomato sauce a slightly different but delicious flavor. Some friends use cashew cream too for a dairy-free version. - Can I use chicken breast instead of thighs?
Yes, chicken breast works fine, but chicken thighs stay juicier and tender in this Indian chicken curry. If you use breasts, watch the cooking time to avoid drying the meat. - How do I adjust butter chicken for different pan sizes?
For smaller pans, cook the chicken in batches to avoid overcrowding. This ensures even cooking and the best sear. Large pans are perfect for making this Indian butter chicken recipe for 6-8 people comfortably. - Can I freeze butter chicken?
Yes! Butter chicken freezes well. Cool it completely before freezing in an airtight container. It keeps for up to 3 months and thaws easily overnight in the fridge. - Is garam masala necessary?
It’s important for authentic murgh makhani flavors, but if you don’t have any, a simple homemade mix of cumin, coriander, and a pinch of cinnamon works well. - Why does my butter chicken sometimes separate?
That can happen if cream is added too quickly or on high heat. Always add cream slowly and simmer gently to keep your creamy tomato sauce smooth. - What other dishes go well with butter chicken?
If you enjoy this, you might love my chicken wings appetizers and drinks recipe, which makes a perfect starter to your butter chicken feast.
Final Thoughts on This butter chicken:
This butter chicken has become one of my favorite recipes because it’s reliable, delicious, and always feels special. I love how the creamy tomato sauce wraps around tender chicken, creating that classic murgh makhani experience. It’s a recipe that friends ask for again and again, which is the best compliment in my book.
My Top Tips for This butter chicken:
– Marinate your chicken well in advance to really deepen the flavor
– Use plenty of butter and cream to get that luscious, velvety sauce
– Cook onions slowly and don’t rush the base—it makes a huge difference
I also enjoy trying variations like swapping chicken for paneer or adding a smoky tandoori chicken twist. My most requested version by family is always the classic creamy Indian butter chicken recipe with extra butter. I hope you make this recipe your own and enjoy sharing it with your loved ones.
Remember, baking and cooking should be joyful and approachable. From my kitchen to yours, I’m cheering you on to create this warm, comforting butter chicken. For more savory inspiration, check out this spicy Portuguese chilli chicken recipe, perfect when you want a little extra kick.
Enjoy the process and sit back when you taste that first bite—you’ve earned it! For more butter chicken inspiration, you might enjoy the Home Cooking Sessions: Butter Chicken, showcasing how luscious this dish can be.
butter chicken
Butter chicken is a rich and creamy Indian dish featuring tender chicken simmered in a spiced tomato and butter sauce, perfect for warming up any meal.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 60 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Indian
Ingredients
- 500g boneless chicken thighs, cut into pieces
- 3 tbsp butter
- 1 cup tomato puree
- 1/2 cup heavy cream
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp turmeric powder
- 1/2 tsp salt
- 1 tbsp lemon juice
- 2 tbsp yogurt
- Fresh cilantro, chopped (for garnish)
Instructions
- Marinate the chicken with yogurt, lemon juice, 1 tsp garam masala, turmeric, and salt. Let it rest for at least 30 minutes.
- Heat 1 tbsp butter in a skillet over medium heat and cook the chicken until browned and cooked through. Remove and set aside.
- In the same skillet, add the remaining butter, garlic, and ginger. Sauté until fragrant.
- Add tomato puree, cumin, chili powder, and remaining garam masala. Cook for 10 minutes until the sauce thickens.
- Stir in the heavy cream and cooked chicken. Simmer for another 5 minutes.
- Garnish with chopped cilantro and serve hot with rice or naan.
Notes
For extra flavor, grill the chicken pieces before adding them to the sauce or add a pinch of fenugreek leaves (kasuri methi) for authentic aroma.