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Imagine a dish so rich and flavorful, it transports you straight to your favorite restaurant. This Butter Chicken recipe isn’t just easy—it’s a celebration of bold spices and creamy indulgence, crafted to perfection in your own kitchen. Golden, tender chicken pieces soak up a luxurious curry sauce, bursting with vibrant flavor.
Why This Butter Chicken Is A Must Try
What sets this Butter Chicken recipe apart? It’s designed for simplicity, with no need for hard-to-find ingredients or specialty spices. You’ll find everything you need—like garam masala, turmeric, and cumin—either in your pantry or at your local supermarket.
This recipe doesn’t just deliver unbeatable flavor; it’s packed with practical tips to guarantee success every time. And these versatile spices? You’ll be using them again and again for favorites like our Easy Coconut Shrimp Curry or Skinny Satay Turkey Skewers. Ready to make magic in the kitchen? Let’s get started!
Butter Chicken: Key Ingredients
The secret to this Velvety Curry Chicken lies in its vibrant ingredients. Juicy chicken pieces soak up bold spices, creamy yogurt tenderizes to perfection, and rich butter creates a luscious, velvety sauce. Everyday staples—extraordinary flavor!
- Ghee: Choose high-quality, grass-fed ghee for a richer, more nuanced flavor. It not only enhances the spices but also adds a creamy, luxurious texture to the dish.
- Garlic and Ginger: Always go for fresh garlic and ginger—minced right before using—to bring out their full, bold aroma and flavor. Avoid pre-minced versions for the best results.
- Crushed Tomatoes: Opt for organic canned crushed tomatoes to ensure a natural sweetness and vibrant flavor. Their smooth texture creates the perfect base for a velvety sauce. This ingredient is essential not just for this Indian style chicken, but also for creating the vibrant, flavorful sauce in Chicken Tikka Masala.
Note: Please see Recipe Card at the bottom for a full list of ingredients and measurements.
Additions And Substitutions
When making Butter Chicken, there are several additions and substitutions you can consider to tailor the dish to your preferences or what you have on hand:
- Ghee Substitute: For a dairy-free option, you can use a vegan butter substitute. It provides a rich texture and enhances the flavors just like ghee.
- Alternative Spices: While garam masala, cumin, and chili powder are traditional, you can experiment with spices like paprika for a smokier flavor or add a hint of sweetness with cinnamon.
- Vegetarian Option: Swap the chicken with paneer or tofu for a delicious vegetarian version. Both absorb the rich sauce wonderfully, maintaining the dish’s signature creaminess.
- Cream Alternatives: For a lighter version, substitute thickened cream with Greek yogurt. It will still provide creaminess while slightly altering the flavor profile.
Experimenting with these options can make the Butter Chicken experience even more delightful.
Creating Perfect Butter Chicken: Step-By-Step
When it comes to Butter Chicken, versatility is key. Whether you prefer it mild and creamy or with a touch of heat, this recipe adapts to your taste. The beauty of this dish lies in how effortlessly you can make it your own!
- Mix plain yogurt, garlic, ginger, garam masala, turmeric, cumin, chili powder, and salt and chicken pieces (thighs or breasts) and mix so it’s coated evenly. Allow to marinate for at least 30 minutes (or overnight in the fridge for deeper flavor).
- The Chicken: Heat a large skillet or pan over medium-high heat and add a small amount of oil. Cook the marinated chicken in batches, searing until browned on all sides, Then set aside.
- Sauce In the same skillet, melt butter and sauté onions until softened. Add garlic, ginger, and remaining spices (garam masala, cumin, chili powder) and cook until fragrant. Stir in crushed tomatoes, bringing the mixture to a simmer.
- Blend and Thicken the Sauce: Use an immersion blender to blend the sauce until smooth (or transfer to a blender). Return the sauce to the skillet, add cream, and stir well. Adjust seasoning with salt and sugar to balance flavors.
*Pro Tip – To create a stellar sauce, let the tomatoes cook for 10-15 minutes until they are nearly dry in your pan. If the sauce becomes too thick, simply add a couple of tablespoons of water to achieve the perfect consistency.
- Simmer: Add the seared chicken back into the sauce and simmer until cooked through and thickened, allowing the flavors to meld.
- Garnish: Sprinkle fresh cilantro and serve with rice or garlic naan for a complete meal.
To round out your Butter Chicken feast, why not explore some of our favorite side dishes? Pair it with soft, pillowy Garlic Naan to soak up every drop of that creamy sauce, or add a fragrant twist with Black Beans & Rice. For a family-friendly option, try our Chicken, Green Bean and Butternut Squash Curry—a dish that’s as wholesome as it is delicious. Happy cooking!
FAQs
You can prepare the Butter Chicken sauce ahead of time. Let it cool completely, store it in an airtight container, and refrigerate for up to 48 hours. Making it ahead allows the flavors to develop beautifully before adding the chicken.
Butter Chicken is mildly spiced, perfect for those who prefer less heat. You can easily adjust the spice level by modifying the amount of chili powder, adding more cream, or leaving out the chili altogether to mellow the flavors.
The vibrant orange color comes from a combination of tomatoes, turmeric, and chili powder in the sauce.
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Butter Chicken Recipe
Ingredients
For the chicken marinade:
- 28 oz boneless and skinless chicken thighs or breasts cut into bite-sized pieces
- 1/2 cup plain yogurt
- 1 1/2 tablespoons garlic minced
- 1 tablespoon ginger minced, or finely grated
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon red chili powder
- 1 teaspoon salt
For the sauce:
- 2 tablespoons olive oil
- 2 tablespoons ghee or 1 tbs butter + 1 tbs oil
- 1 large onion sliced or chopped
- 1 1/2 tablespoons garlic minced
- 1 tablespoon ginger minced or finely grated
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons garam masala
- 1 teaspoon ground coriander
- 14 oz crushed tomatoes
- 1 teaspoon red chili powder adjust to your taste preference
- 1 1/4 teaspoons salt or to taste
- 1 cup thickened cream heavy or evaporated milk to save calories
- 1 tablespoon sugar
- 1/2 teaspoon kasoori methi or dried fenugreek leaves
Instructions
- In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 30 minutes to an hour (or overnight if time allows).
- Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
- Heat butter or ghee in the same pan. Fry the onions until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan.
- Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally.
- Add crushed tomatoes, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
- Remove from heat, scoop mixture into a blender and blend until smooth. You may need to add a couple tablespoons of water to help it blend (up to 1/4 cup). Work in batches depending on the size of your blender.
- Pour the puréed sauce back into the pan. Stir the cream, sugar and crushed kasoori methi (or fenugreek leaves) through the sauce. Add the chicken with juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love this recipe it is really creamy and delicious.
This is my go to butter chicken recipe I have not had a better one!
I thought this would be good because of the ingredients (lots of spices, ginger and garlic) and because of the many positive reviews. I was right! Marinating the chicken really does lend it that extra something. I was short on time so cooked the sauce in one pan and fried off the chicken in the other, accidentally burning bits of it slightly which gave it a tandoor look and flavour; I’d do it again. I made the quantity for seven people, added extra butter and a fair amount of water and even so the sauce was on the thick side. An absolute winner, thank you!
Butter chicken is my comfort food but I cannot afford to keep paying for takeout. This recipe tastes insanely good and truly is not difficult to make once you have the right spices on hand!
My only recommendation would be to use a slightly bigger can of crushed tomatoes to account for how much chicken is used if you do the full 28oz of meat. I only used about 16oz of chicken and think the ratio of sauce to meat was perfect with 14oz of tomatoes.
I messed up this recipe in SO MANY WAYS. I forgot about my marinated chicken and it spent 2 days in the yogurt stuff. I of course wiped off none of the yogurt and tossed it into a lukewarm stainless steel pot where I rushed to flip it and of course, it stuck to the bottom of the pot. Then I didn’t have a few of the ingredients so I subbed the spices. The. I added my horribly seared chicken back to the sauce before blending it and then I took it back out and blended the sauce, added the finishing ingredients and braced myself. In spite of my best efforts, my dish turned out AMAZING! I can’t wait to cook it again and not like some drunk 4 year old but like an actual human adult that cooks for her family everyday, multiple times a day 😂. Thanks!!!!!!
so good, what an excellent recipe. i really don’t like fresh ginger, so i substituted with dried ground ginger and only put a teaspoon in for the marinade and another teaspoon and half for the sauce, because i knew the end flavor probably needed at least the ginger undertones. turned out extremely good! the ginger did not overpower everything like usually happens for me, and but i think the ginger still was able to add it’s thing to the dish
Amazing recipe! I have made this twice already and it’s always restaurant quality (or even better)! The last time I made it I didn’t use the ginger and it still tasted incredible.
Sorry, forgot to rate!!! Would give 50 stars if i could!!!
OMG. Please NEVER take this recipe down from your site!! This is the best butter chicken I’ve ever had. I made a minor change – used coconut milk instead of heavy cream. SO GOOD!!!! Thank you SO MUCH for this! You made me seem like a really good cook, lol! Served with garlic butter rice and homemade naan.
Made it first time and it was a hit. I made it all vegan and used tofu and made a seperate batch with chicken. Both were loved!
Hoping to veganise this recipe too! Did you marinate the tofu? What did you use in place of the yoghurt + cream? Thanks