Butter Chicken is a dish that’s creamy, rich, and packed with tender chicken cooked in a mild tomato sauce. The blend of butter, cream, and fragrant spices like garam masala and cumin makes it a dish that’s both comforting and flavorful without being too spicy.
I love making Butter Chicken when I want something that feels special but is still easy to prepare at home. The sauce is silky and smooth, and it just wraps around each bite of chicken in the most satisfying way. One tip I have is to simmer the sauce slowly to let those flavors deepen—it really makes a difference!
My favorite way to enjoy Butter Chicken is with warm naan bread or fluffy basmati rice, so I can scoop up every bit of that delicious sauce. It’s a great dish to share with family or friends because it’s familiar and always a hit at the dinner table. Whenever I make it, I feel like I’m bringing a little bit of comfort and joy to everyone eating it.
Key Ingredients & Substitutions
Chicken: I prefer thighs for their juicy, tender texture, but breasts work fine too if you want leaner meat.
Yogurt: Plain yogurt tenderizes the chicken and adds tanginess. Greek yogurt is great for thicker marinade, or use dairy-free yogurt for a vegan twist.
Butter & Cream: These make the sauce rich and creamy. For a lighter dish, swap cream for coconut milk, which also adds a subtle sweetness.
Spices: Garam masala and cumin build the classic Butter Chicken flavor. If you’re missing garam masala, a mix of cinnamon, cloves, and cardamom helps replicate it.
Tomato Puree: Fresh tomatoes blended smooth is a fresh option. Canned tomato puree is convenient and reliable for consistent flavor.
How Do You Get the Sauce Smooth and Creamy without It Splitting?
Keeping the sauce silky is key to Butter Chicken’s appeal. Here are my tips:
- Simmer the tomato sauce gently to reduce it slowly before adding chicken and cream. This deepens flavor and thickens the sauce evenly.
- Add cream gradually and stir constantly on low heat—high heat can make it curdle.
- If sauce starts to separate, whisk in a small splash of water or extra cream to bring it back together.
- Use unsalted butter so you can control salt levels easily.
Taking your time with simmering and gentle heat on cream makes all the difference in a luscious finish.
Equipment You’ll Need
- Large skillet or pan – I like a deep skillet because it gives you space to cook everything evenly.
- Mixing bowls – handy for marinating the chicken without mess.
- Wooden spoon or spatula – perfect for stirring the sauce and chicken without scratching the pan.
- Measuring cups and spoons – to keep the spices and liquids just right.
- Knife and chopping board – for chopping onions, garlic, and ginger easily.
- Cooking spoon or ladle – for serving the curry hot and drizzly.
Flavor Variations & Add-Ins
- Switch chicken for tofu or chickpeas for a vegetarian version that’s still hearty.
- Add a splash of coconut milk instead of heavy cream for a dairy-free, tropical twist.
- Stir in some cooked spinach or peas near the end for extra greens and color.
- Adjust spices – toss in a pinch of cinnamon or adjust chili for more heat depending on your taste.
Butter Chicken Recipe
Ingredients You’ll Need:
- 1.5 lbs (700g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup plain yogurt
- 1 tbsp lemon juice
- 2 tsp ground cumin
- 2 tsp garam masala
- 1 tsp turmeric powder
- 1 tsp chili powder
- 1 tsp ground coriander
- 1 tsp salt, or to taste
- 3 tbsp butter
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 can (14 oz) tomato puree or crushed tomatoes
- 1 cup heavy cream
- 1 tsp sugar (optional)
- Fresh cilantro (coriander) leaves, chopped, for garnish
- Cooked basmati rice or naan bread, for serving
How Much Time Will You Need?
This dish takes about 1 hour of prep and marinating time (or longer if you marinate overnight). Cooking the dish takes approximately 30 minutes. So overall, plan for 1.5 to 2 hours including marinating, cooking, and prepping.
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large bowl, mix together the yogurt, lemon juice, cumin, garam masala, turmeric, chili powder, coriander, and salt. Add the chicken pieces, coating them well with the marinade. Cover and refrigerate for at least 1 hour or overnight for best flavor.
2. Brown the Chicken:
Heat 1 tablespoon butter in a large skillet over medium heat. Add the marinated chicken, shaking off excess marinade, and cook until browned on all sides but not fully cooked, about 4-5 minutes. Remove chicken and set aside.
3. Cook the Sauce Base:
In the same skillet, add the remaining 2 tablespoons butter. Add chopped onions and cook until soft and golden (about 8-10 minutes). Then stir in minced garlic and grated ginger and cook another 1-2 minutes until fragrant.
4. Add Tomato & Simmer:
Pour in the tomato puree and stir well. Let the sauce simmer gently for about 10-15 minutes to thicken and deepen in flavor, stirring occasionally.
5. Finish Cooking the Chicken:
Return the browned chicken to the pan. Stir to coat with the sauce, cover, and simmer on low for 10 minutes until the chicken is fully cooked.
6. Stir in Cream and Final Touches:
Add the heavy cream and sugar (if using), stirring well. Cook for 5 more minutes on low heat to create a rich, creamy texture. Taste and adjust salt or spices if needed.
7. Garnish and Serve:
Sprinkle fresh chopped cilantro on top. Serve hot with fluffy basmati rice or warm naan bread to scoop up all the delicious sauce.
Can I Use Frozen Chicken for Butter Chicken?
Yes, you can use frozen chicken but be sure to thaw it completely in the refrigerator overnight before marinating and cooking. This helps the chicken cook evenly and absorb the flavors well.
Can I Make Butter Chicken Ahead of Time?
Absolutely! Butter Chicken tastes even better the next day as the flavors meld together. Store it in an airtight container in the fridge for up to 3 days and reheat gently on the stove or in the microwave.
How Do I Store Leftover Butter Chicken?
Keep leftovers in a sealed container in the refrigerator for 3 to 4 days. To reheat, warm gently on low heat, stirring occasionally to keep the sauce creamy. You can add a splash of water or cream if it thickens too much.
Can I Substitute the Cream or Butter?
Yes! For a dairy-free option, use coconut milk instead of cream and olive oil or vegan butter in place of butter. This gives a slightly different but delicious flavor while keeping it creamy.
