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A close-up shot showcases a pan filled with a vibrant, creamy tomato-based curry. Large chunks of chicken are coated in the rich sauce, and fresh cilantro sprigs are sprinkled throughout. A wooden spoon rests in the bottom left corner of the pan, ready to serve. The background is slightly blurred, drawing the focus to the appetising curry.
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4.98 from 545 votes

Butter Chicken Recipe

Butter Chicken is creamy and easy to make right at home, in one pan with simple ingredients! Full of incredible flavours, it rivals any Indian restaurant! Aromatic golden chicken pieces in an incredible creamy curry sauce, this Butter Chicken recipe is one of the best you will try!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner
Cuisine: Indian
Keyword: butter chicken, curry, Indian
Servings: 5 - 6 people
Author: Karina Carrel

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 recommend Kashmiri
  • 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 (use Kashmiri)
  • 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
US - Metric

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).
    Marinated chicken in plain yogurt and spices, in a bowl.
  • 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.)
    chicken dice being fried in a large skillet with oil.
  • Heat the butter or ghee in the same pan and fry the onions until they start to sweat (about 6 minutes), making sure to scrape up any browned bits stuck to the bottom. Add the garlic and ginger, sautéing for 1 minute, then stir in the ground coriander, cumin, and garam masala. Cook for another 20 seconds until highly fragrant, then pour in the crushed tomatoes, chili powder, and salt.
    Preparation of the sauce with spices, butter, and onions being sautéed in a skillet.
    • Let the mixture simmer for 10-15 minutes, stirring occasionally, until the sauce thickens and becomes a deep brown-red colour. Cooking the tomatoes down until they are nearly dry concentrates their rich flavour and helps create a perfectly emulsified, velvety sauce later!
  • 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.
    Image of the sauce, previously sautéed in a skillet, being blended in a blender for a velvety and creamy texture.
    • If you want to speed up the process and don't mind a couple of chunks, you can always skip the blender. Just follow my tips to avoid losing the restaurant finish that we are looking for!
  • 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.
    Image of chicken and sauce combined in a pan.
  • Garnish with chopped cilantro and serve with fresh homemade Naan Bread!
    Butter Chicken on a bed of rice.

Video

Notes

Adjusting Spice Levels: The chili powder in this recipe creates a mild spice. If you prefer more heat, add extra chili powder or finely chopped green chilies. For a milder version, reduce the chili powder or omit it entirely.
Consistency of the Sauce: If the sauce becomes too thick, add a tablespoon or two of water or cream to thin it out to your desired consistency.
Make Ahead Option: The sauce can be prepared a day in advance if you're short on time. Store it in the refrigerator and reheat gently before adding the cooked chicken. 

Nutrition

Calories: 538kcal | Carbohydrates: 17g | Protein: 35g | Fat: 37g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.03g | Cholesterol: 223mg | Sodium: 1.335mg | Potassium: 828mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1.184IU | Vitamin C: 12mg | Calcium: 135mg | Iron: 4mg