There’s something oddly comforting about the moment creamy butter chicken hits the table. The aroma alone pulls you in before you even pick up a fork. I still remember the first time I made this at home, terrified I’d never match that restaurant magic. But when that rich, spiced sauce came together in my own pan, it felt like discovering a secret shortcut to happiness.
If you’ve ever craved an Indian curry that’s both indulgent and effortless, this butter chicken recipe is your new weeknight hero. No obscure spices, no complicated steps, just bold, layered flavor that feels like it simmered all day. By the end, you’ll wonder why you ever ordered takeout.
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Why You’ll Love This Recipe
- Simple ingredients, big flavor: You don’t need a shelf full of exotic spices to pull this off. Every ingredient can be found at your regular grocery store, yet the taste rivals the best restaurant curry.
- Creamy and comforting: That velvety sauce hugs every piece of chicken, creating the kind of comfort food that instantly feels like home. It’s rich without being heavy, balanced with gentle spice and warmth.
- Foolproof for any skill level: Even if you’ve never made Indian food before, this recipe guides you step by step to success. No tricky techniques, no stress, just reliable flavor every time.
- Perfect for meal prep or guests: It reheats beautifully and tastes even better the next day. Whether it’s a casual dinner or a special occasion, this butter chicken always impresses.
Ingredients You'll Need
For the Marinade
- ½ cup plain full-fat yogurt
- 1 tablespoon lemon juice
- 1 teaspoon turmeric powder
- 2 teaspoons garam masala
- ½ teaspoon chili powder or cayenne pepper
- 1 teaspoon ground cumin
- 1 tablespoon freshly grated ginger
- 2 cloves garlic, crushed
- 1.5 lb / 750 g boneless chicken thigh fillets, cut into bite-sized pieces
For the Curry
- 2 tablespoons ghee or butter, or 1 tablespoon vegetable oil
- 1 cup tomato passata or pureed tomatoes
- 1 cup heavy or thickened cream
- 1 tablespoon sugar
- 1 ¼ teaspoons salt
To Serve
- Basmati or white rice
- Fresh coriander or cilantro (optional)
These ingredients are easy to find and balance beautifully together. The yogurt tenderizes the chicken, while the ghee and cream give the curry its signature richness. You’ll be amazed how something so simple can taste so luxurious.
How to Make Butter Chicken
Step 1: Prepare the Marinade
In a large bowl, mix the yogurt, lemon juice, turmeric, garam masala, chili powder, cumin, ginger, and garlic. Add the chicken pieces and coat them well. Cover and refrigerate for at least 3 hours or overnight for the best flavor.
Step 2: Cook the Chicken
Heat ghee or butter in a large skillet over high heat. Add the marinated chicken, letting the extra marinade drip off before it hits the pan. Cook for about 3 minutes until the chicken turns white on the outside. It won’t brown much because of the yogurt, and that’s perfectly fine.
Step 3: Create the Sauce
Pour in the tomato passata, cream, sugar, and salt. Add any leftover marinade from the bowl. Reduce the heat to low and let it simmer gently for around 20 minutes. The sauce will change from pale orange to a deep, rich shade as it thickens.
Step 4: Taste and Serve
Check the seasoning and adjust if needed. Once the sauce is silky and the chicken is tender, remove it from the heat. Garnish with fresh coriander if desired and serve over basmati rice for a comforting, flavor-packed meal.
Pro Tips from My Kitchen
✓ Marinate longer for deeper flavor – If time allows, let the chicken sit in the marinade overnight. The longer it rests, the more tender and flavorful it becomes once cooked.
✓ Use chicken thighs instead of breasts – Thighs stay juicy and soft even after simmering in the sauce. Breasts can work, but they tend to dry out faster.
✓ Simmer low and slow – Patience is key. Keeping the heat low allows the sauce to thicken naturally and the spices to blend beautifully without splitting the cream.
✓ Add cream at the right time – Avoid boiling after adding cream. Gentle heat keeps the sauce smooth and prevents it from curdling.
✓ Balance the spice and sweetness – If you prefer more heat, a pinch of extra chili powder does the trick. For a slightly sweeter version, add half a teaspoon more sugar. Adjust until it feels perfect to your taste.
What to Serve Butter Chicken With?
- Basmati Rice – The classic partner for butter chicken. Its long, fluffy grains soak up the sauce perfectly without overpowering the flavors. You can also use jasmine rice for a softer, aromatic touch.
- Naan or Flatbread – Soft, buttery naan is made for scooping up the curry. If you want a faster option, try a simple no-yeast flatbread. Warm it just before serving for that irresistible fresh-baked feel.
- Papadums – Crispy papadums add crunch and contrast to the creamy curry. Microwave them for a quick, oil-free version that still delivers that satisfying crackle.
- Cucumber Raita – A cool, tangy yogurt dip that refreshes the palate. Combine plain yogurt with cucumber, mint, and a pinch of salt to balance the spice of the curry.
Frequently Asked Questions about Butter Chicken
Butter chicken has a richer, creamier sauce made with cream and butter, while chicken tikka masala leans more toward a tangy, tomato-based flavor. Both are delicious, but butter chicken is smoother and milder.
Not really. It has a gentle warmth rather than intense heat. You can adjust the spice level easily by adding more or less chili powder to suit your preference.
Yes. In fact, it tastes even better the next day as the flavors deepen. Store it in an airtight container in the fridge for up to three days and reheat gently before serving.
Absolutely. Let it cool completely, then store it in freezer-safe containers for up to two months. Thaw it overnight in the refrigerator and reheat on low heat, adding a splash of cream or milk if the sauce thickens too much.
It pairs perfectly with basmati rice, naan, or even flatbread. Add a side of cucumber salad or papadums for a complete Indian-inspired meal.
Butter Chicken Recipe
Ingredients
Marinade
- ½ cup plain full-fat yogurt
- 1 tablespoon lemon juice
- 1 teaspoon turmeric powder
- 2 teaspoons garam masala
- ½ teaspoon chili powder or cayenne pepper
- 1 teaspoon ground cumin
- 1 tablespoon freshly grated ginger
- 2 cloves garlic crushed
- 1.5 lb boneless chicken thigh fillets cut into bite-sized pieces
Curry
- 2 tablespoons ghee or butter or 1 tablespoon vegetable oil
- 1 cup tomato passata or pureed tomatoes
- 1 cup heavy or thickened cream
- 1 tablespoon sugar
- 1 ¼ teaspoons salt
To Serve
- 1 Basmati or white rice for serving
- 1 handful fresh coriander or cilantro optional, for garnish
Instructions
- In a large bowl, mix the yogurt, lemon juice, turmeric, garam masala, chili powder, cumin, ginger, and garlic. Add the chicken pieces and coat them well. Cover and refrigerate for at least 3 hours or overnight for the best flavor.
- Heat ghee or butter in a large skillet over high heat. Add the marinated chicken, letting the extra marinade drip off before it hits the pan. Cook for about 3 minutes until the chicken turns white on the outside.
- Pour in the tomato passata, cream, sugar, and salt. Add any leftover marinade from the bowl. Reduce the heat to low and let it simmer gently for around 20 minutes until the sauce thickens and deepens in color.
- Check the seasoning and adjust if needed. Once the sauce is silky and the chicken is tender, remove it from the heat. Garnish with fresh coriander if desired and serve over basmati rice.
Notes
- Marinate longer for deeper flavor — ideally overnight for tender and flavorful chicken.
- Use chicken thighs instead of breasts for juicier results.
- Simmer low and slow to avoid cream splitting and to allow flavors to blend.
- Add cream after reducing heat to prevent curdling.
- Adjust spice and sweetness to taste by adding more chili or sugar if needed.
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