Butter Chicken

Butter Chicken is a creamy, rich Indian dish that’s full of flavor and comfort. Tender chunks of chicken are cooked in a buttery tomato sauce that’s sweet with a touch of spice, making it a favorite for many. The sauce is smooth and velvety, perfect for soaking up with warm naan or fluffy rice.

I love making Butter Chicken because it feels like a special treat that’s surprisingly easy to prepare at home. The combination of garlic, ginger, and a blend of spices makes the kitchen smell amazing while the chicken simmers gently in the sauce. It’s always a hit when I make it for family or friends, and leftovers taste even better the next day.

One of my favorite ways to enjoy Butter Chicken is by serving it with a side of steamed basmati rice and some fresh cilantro sprinkled on top. It’s also great with a cool cucumber raita to balance the warm spices. This dish feels like a warm hug on a plate, perfect for cozy dinners or anytime you want something satisfying and flavorful.

Key Ingredients & Substitutions

Chicken Thighs: I prefer thighs because they stay juicy and tender. You can use chicken breasts for a leaner option, but watch the cooking time as they dry out faster.

Yogurt: The marinade’s yogurt tenderizes the chicken and adds tang. Greek yogurt works well for thickness, but regular plain yogurt is fine too.

Butter: Essential for that rich flavor. If you want a lighter dish, try ghee or olive oil instead, but butter is classic here.

Tomato Puree: Use canned tomato puree or crushed tomatoes for a smooth sauce. Fresh tomatoes can work but require longer cooking to thicken.

Cream: Adds creaminess and smooths out the spices. For dairy-free, coconut milk is a good substitute, giving a nice richness but a slightly different flavor.

Fenugreek Leaves (Kasuri Methi): Optional but adds a unique aroma. You can skip it if unavailable or replace with a pinch of dried oregano for a mild alternative.

How Do You Get a Thick, Creamy Sauce Without It Separating?

Achieving the silky sauce that coats the chicken nicely is key. Here’s how I do it:

• Cook the tomato puree slowly until it thickens and the oil separates slightly. This deepens flavor and reduces acidity.
• Add cream gradually, stirring gently to avoid curdling.
• Keep heat low during the simmer; high heat can split the cream and butter.
• Stir occasionally but don’t rush—patience helps the sauce blend well with spices and chicken juices.

Following these steps leads to a smooth, rich sauce that tastes balanced and comforting every time.

Equipment You’ll Need

• Large skillet or frying pan – I like using this because it allows you to cook and simmer the chicken in one pan for easy cleanup.
• Mixing bowl – perfect for marinating the chicken and tasting your spice blends.
• Measuring spoons and cups – helps keep the spices and ingredients balanced so the dish turns out just right.
• Knife and cutting board – essential for chopping onions, garlic, and ginger quickly and safely.
• Soup spoon or spatula – great for stirring the sauce and flipping the chicken pieces without breaking them apart.

Flavor Variations & Add-Ins

• Swap chicken thighs for boneless chicken breasts for a leaner version, though they cook faster and can dry out if overdone.
• Add roasted bell peppers or peas to the sauce for extra texture and sweetness.
• Stir in a splash of coconut milk instead of cream for a dairy-free, tropical twist.
• Mix in a pinch of smoked paprika or cayenne pepper to turn up the heat and add smoky flavor.

How to Make Butter Chicken?

Ingredients You’ll Need:

• 1.5 lbs (700g) boneless chicken thighs, cut into bite-sized pieces
• 1 cup plain yogurt
• 2 tbsp lemon juice
• 2 tsp ground turmeric
• 2 tsp garam masala
• 2 tsp ground cumin
• 2 tsp chili powder (adjust to taste)
• Salt to taste
• 3 tbsp butter, divided
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 1 (14 oz) can tomato puree or crushed tomatoes
• 1 cup heavy cream
• 1 tsp fenugreek leaves (kasuri methi), crushed (optional)
• Fresh cilantro, chopped for garnish
• Additional cream for drizzling (optional)

How Much Time Will You Need?

Preparing this Butter Chicken takes about 15 minutes for marinating (if you choose to marinate longer, overnight is best!), 10 minutes to brown the chicken and cook the onions, plus 15-20 minutes to simmer the sauce and chicken together. In total, plan for roughly 45 minutes to 1 hour from start to finish.

Step-by-Step Instructions:

1. Marinate the Chicken:

In a large bowl, mix yogurt, lemon juice, turmeric, garam masala, cumin, chili powder, and salt. Add the chicken pieces and stir until well coated. Cover the bowl and set it in the fridge for at least 1 hour, but overnight is even better for rich flavor.

2. Brown the Chicken:

Heat 1 tablespoon of butter in a large skillet over medium-high heat. Take the chicken out of the marinade, shaking off extra, and cook it until browned on all sides but not fully cooked through, about 4-5 minutes. Remove chicken from the skillet and set aside.

3. Cook Onions, Garlic, and Ginger:

In the same skillet, add the remaining 2 tablespoons of butter. Add the chopped onions and sauté them until they turn golden and soft, about 6-8 minutes. Then add minced garlic and ginger, cooking for another 1-2 minutes until fragrant.

4. Make the Tomato Sauce:

Pour in the tomato puree and stir. Let it cook, stirring occasionally, until the tomato thickens and darkens slightly, around 10 minutes. This step deepens the flavors and creates a rich base.

5. Finish Cooking the Chicken:

Add the browned chicken back to the skillet with the tomato sauce. Pour in the heavy cream and stir in the crushed fenugreek leaves if using. Mix everything well.

6. Simmer:

Reduce the heat to low. Let the chicken simmer gently in the sauce for 15-20 minutes until fully cooked and the sauce becomes creamy and thick. Taste and adjust salt if needed.

7. Serve and Garnish:

Spoon the Butter Chicken into bowls. Sprinkle fresh chopped cilantro on top, and if you like, drizzle a bit of extra cream to make it extra rich. Serve hot with basmati rice or warm naan bread to soak up all that delicious sauce.

Can I Use Frozen Chicken for Butter Chicken?

Yes, you can use frozen chicken, but make sure it is completely thawed before marinating and cooking. Thaw it overnight in the fridge or use the cold water method for quicker thawing.

Can I Make Butter Chicken Ahead of Time?

Absolutely! Butter Chicken tastes even better the next day as the flavors deepen. Store it in an airtight container in the fridge for up to 3 days and reheat gently on the stove or microwave.

How Should I Store Leftovers?

Keep any leftovers refrigerated in a sealed container for up to 3 days. Reheat on low heat to avoid splitting the sauce, and stir occasionally for even warming.

What Can I Serve with Butter Chicken?

Butter Chicken pairs beautifully with steamed basmati rice, warm naan, or roti. You can also serve it with a cucumber raita or fresh salad to balance the rich, creamy sauce.