Name: Butter Chicken Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 1 lb 450 g boneless chicken thighs or breasts, cut into 1.5-inch pieces; 1 cup plain yogurt; 1 tbsp lemon juice; 1½ tsp salt (divided); 1 tsp ground turmeric; 1½ tsp garam masala; 1 tbsp ginger paste; 1 tbsp garlic paste; 3 tbsp vegetable oil or ghee; 3 tbsp unsalted butter; 1 large onion (finely chopped); 2 cups crushed tomatoes (or canned tomato puree); 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp paprika (or Kashmiri chili powder); ½ –1 tsp red chili powder (optional); ¾ cup heavy cream or coconut cream; 1 –2 tbsp kasuri methi (dried fenugreek leaves, crushed); 2 tbsp chopped fresh cilantro (for garnish); 1 –2 tbsp sugar or honey (optional)

Here’s a beloved Indian favorite — butter chicken, known for velvety tomato gravy, aromatic spices and tender chicken. This recipe balances tangy tomatoes, warm spices and cream for a luxurious, weeknight-friendly curry that still feels special. Follow the straightforward marinate-and-simmer method for reliably tender chicken and a smooth, buttery sauce that clings to every bite.

Ingredients

– 1 lb (450 g) boneless chicken thighs or breasts, cut into 1.5-inch pieces

– 1 cup plain yogurt

– 1 tbsp lemon juice

– 1½ tsp salt (divided)

– 1 tsp ground turmeric

– 1½ tsp garam masala

– 1 tbsp ginger paste

– 1 tbsp garlic paste

– 3 tbsp vegetable oil or ghee

– 3 tbsp unsalted butter

– 1 large onion, finely chopped

– 2 cups crushed tomatoes (or canned tomato puree)

– 1 tsp ground cumin

– 1 tsp ground coriander

– 1 tsp paprika (or Kashmiri chili powder for color)

– ½–1 tsp red chili powder (optional, to taste)

– ¾ cup heavy cream or coconut cream

– 1–2 tbsp kasuri methi (dried fenugreek leaves), crushed

– 2 tbsp chopped fresh cilantro (for garnish)

– 1–2 tbsp sugar or honey (optional, to balance acidity)

Servings and Cooking Time

Servings: 4 servings (about 1 cup / 250 g per serving). Preparation time: 20 minutes (plus 1 hour marination if possible). Cooking time: 30–35 minutes. Total active time: ~50 minutes.

Nutritional Value

Nutrition per serving (approx.) — serving size: 1 cup (250 g). Calories: 520 kcal. Protein: 30 g. Fat: 34 g. Carbohydrates: 18 g. Fiber: 3 g. Sodium: 820 mg. Sugar: 7 g. Note: values are estimates for one person per serving.

Step-by-Step Cooking Process

– In a bowl combine yogurt, lemon juice, 1 tsp salt, turmeric, 1 tsp garam masala, ginger and garlic pastes; add chicken pieces and coat well.

– Marinate at least 30 minutes, preferably 1 hour or overnight in the fridge for best flavor and tenderness.

– Heat oil or ghee in a heavy skillet over medium-high heat; add marinated chicken and sear quickly until lightly browned (it need not be fully cooked).

– Remove chicken and set aside, leaving any fond in the pan.

– Reduce heat to medium; add butter and a little oil, then sauté chopped onion until soft and golden, about 8–10 minutes.

– Stir in cumin, coriander, paprika and remaining garam masala; cook 1–2 minutes until fragrant.

– Pour in crushed tomatoes or puree, season with remaining salt and a pinch of sugar; simmer 10–12 minutes to thicken and develop flavor.

– Use an immersion blender or transfer sauce to a blender and puree until smooth for a silky texture.

– Return sauce to pan, add the seared chicken and simmer gently 8–10 minutes until cooked through and flavors marry.

– Stir in cream and crushed kasuri methi; simmer 2–3 minutes, adjust seasoning and heat.

– Finish with extra butter if desired, garnish with fresh cilantro and serve hot.

– Serve with steamed basmati rice, naan or roti.

– Leftovers: cool slightly before refrigerating in an airtight container.

Alternative Ingredients

You can substitute heavy cream with full-fat coconut milk for a dairy-free version, or use Greek yogurt thinned with milk. Swap chicken for paneer or firm tofu for a vegetarian option. Use store-bought garam masala if you don’t have individual spices.

Serving and Pairings

Serve butter chicken with steamed basmati rice, garlic naan, paratha or jeera rice. Add a side of cooling cucumber raita, pickled onions or a simple salad. A squeeze of lemon and extra cilantro brighten the dish before serving.

Storage and Reheating

Store cooled butter chicken in an airtight container in the fridge for up to 3–4 days. Reheat gently on the stove over low heat, adding a splash of water or cream to loosen the sauce. You can freeze portions for up to 3 months; thaw overnight in the fridge before reheating.

Cooking Mistakes

Overcooking chicken until dry — sear and finish in sauce to keep moist.
Skipping marination — leads to less flavor and tougher meat.
Not reducing the tomato base — results in thin, acidic sauce.
Adding cream to high heat — can split the sauce; warm then stir in.
Using low-quality tomatoes — affects depth and color of the gravy.
Over-salting early — tastes concentrate as sauce reduces.

Helpful Tips

Use chicken thighs for juicier results and richer flavor.
Toast whole spices briefly before grinding for fresher aroma.
Crush kasuri methi between palms to release flavor at the end.
For extra smokiness, char the tomato or use a small piece of smoked paprika.
Adjust creaminess with more or less cream depending on preference.

FAQs

How long should I marinate chicken for butter chicken?

Marinate at least 30 minutes for noticeable flavor; 1–4 hours is ideal. Overnight marination gives the deepest flavor and tenderizes the chicken best. If short on time, even 20–30 minutes helps.

Can I make butter chicken ahead of time?

Yes — butter chicken develops flavor after resting. Make it a day ahead and gently reheat; you may need to add a splash of water or cream. Avoid boiling on reheating to keep sauce silky.

Is butter chicken the same as tikka masala?

They’re similar but different: butter chicken (murgh makhani) uses cream, butter and typically a milder, slightly sweeter sauce. Chicken tikka masala tends to be spicier and tangier with different spice balance.

How can I make butter chicken dairy-free?

Replace cream with full-fat coconut milk and use oil instead of butter or ghee. Use dairy-free yogurt for marination. Flavor will be slightly different but still rich and satisfying.

Can I grill the chicken first for extra flavor?

Absolutely — grilling or broiling the marinated chicken adds smoky char and depth. Then finish the pieces in the tomato-cream sauce to absorb the flavors.

What cut of chicken works best?

Boneless skinless thighs are preferred for juiciness and flavor, but breasts work fine if watched carefully to avoid drying out. Cut evenly so pieces cook uniformly.

How do I fix a split or curdled sauce?

Lower heat immediately and whisk in a splash of hot water or warm cream slowly. A small pat of cold butter can help re-emulsify; finish on low heat without boiling.

Conclusion

This butter chicken recipe delivers a creamy, balanced curry that’s easy to prepare and perfect for weeknights or special dinners. With simple techniques—marinate, sear, simmer and finish with cream—you’ll get tender chicken and a luxurious sauce ready to impress family and guests.