Indian Butter Chicken Recipe
Indian Butter Chicken is the kind of dinner that feels like a warm embrace—creamy, deeply spiced, and loaded with layers of flavor! Each bite brings together tender chicken bathed in a luscious tomato and cream sauce, so velvety that you’ll want to mop up every drop with fresh naan. Whether you’re feeding friends or just treating yourself, this dish transforms everyday ingredients into something truly special. Once you make homemade Indian Butter Chicken, take it from me: you’ll crave the magic of your own kitchen more than takeout!
Ingredients You’ll Need
Let’s talk about what really makes Indian Butter Chicken so unforgettable. You don’t need anything fancy—just a handful of beautifully balanced ingredients. Each one brings a little something to the party, from richness to tang to that gorgeous golden color.
- Chicken Thighs: Tender and juicy, thighs are perfect for soaking up all the flavors—plus, they stay moist in the creamy sauce.
- Plain Yogurt: Acts as the marinade base, tenderizing the chicken and giving it subtle tang.
- Lemon Juice: Adds brightness and helps the spices seep into the meat.
- Garam Masala: This fragrant blend is truly the heart of Indian Butter Chicken’s flavor—don’t skip it!
- Ground Turmeric: Infuses the dish with earthy, warm notes and that signature glow.
- Ground Cumin: Adds a nutty, peppery base that rounds out the spices perfectly.
- Ground Coriander: Offers a citrusy, slightly sweet kick to complement the other seasonings.
- Chili Powder: Brings gentle heat; feel free to adjust for your ideal spice level.
- Salt: Essential for pulling all the flavors forward—taste as you go!
- Vegetable Oil or Ghee: For richness and a hint of classic Indian flavor; ghee is especially special here.
- Unsalted Butter: The “butter” in Indian Butter Chicken—it’s what gives the sauce its silky texture.
- Onion: Cooked down for sweetness and depth that anchors the entire dish.
- Garlic: Fresh cloves add sharpness and aroma.
- Ginger: Delivers a fresh, zesty pop that brightens all the savory notes.
- Tomato Sauce or Crushed Tomatoes: The base of the sauce, offering tang and body.
- Heavy Cream: Makes everything extra smooth and luxurious in every spoonful.
- Sugar (Optional): A tiny bit brings balance, especially if your tomatoes are quite acidic.
- Fresh Cilantro: For garnish—nothing beats that vibrant green and herbal aroma to finish!
How to Make Indian Butter Chicken
Step 1: Marinate the Chicken
Begin by whisking the yogurt, lemon juice, garam masala, turmeric, cumin, coriander, chili powder, and salt together in a large bowl. Toss in those juicy chicken thighs and make sure every piece gets fully coated—think of this as a long, flavorful bath! Cover and let it marinate in the fridge for at least an hour. If you can wait overnight, even better. This is where Indian Butter Chicken locks in its soul-satisfying flavor.
Step 2: Sear the Chicken
Heat oil (or ghee, if you’re going for that traditional touch) and butter in a big skillet over medium-high heat. Shake off any excess marinade from the chicken pieces and add them to the pan. Let them sizzle—and don’t crowd the pan or they’ll steam instead of brown. Sear for 5 to 7 minutes until browned and nearly cooked through. Scoop out the chicken and set aside while you build the sauce.
Step 3: Make the Base Sauce
In the same skillet, add the finely chopped onion and cook until it becomes soft, sweet, and golden—give it about 5 minutes. Stir in the garlic and ginger for a minute, just until fragrant. Pour in the tomato sauce or crushed tomatoes, then let this simmer for a good 10 minutes, stirring now and then. The sauce will thicken and develop its unmistakable depth.
Step 4: Finish the Sauce and Simmer
Return your seared chicken (along with any tasty juices it released) to the sauce. Let everything simmer together for about 10 minutes, so the chicken finishes cooking and soaks up the tomatoey goodness. This step is what takes Indian Butter Chicken from good to jaw-dropping: the meat absorbs all those bold spices and gets incredibly tender.
Step 5: Creamy Finale
Reduce the heat and gently stir in the heavy cream and, if using, a tablespoon of sugar. Let it all bubble softly for 2–3 minutes until the sauce turns irresistibly creamy and rich. Taste and add a bit more salt if needed. Now, right before serving, sprinkle fresh cilantro on top for a final burst of color and herby lift.
How to Serve Indian Butter Chicken
Garnishes
A flourish of freshly chopped cilantro is the classic finish for Indian Butter Chicken. If you want to dress it up even more, try a swirl of extra cream or a light sprinkle of toasted cashews for a little crunch and decadence.
Side Dishes
There’s nothing like serving Indian Butter Chicken with fluffy basmati rice or pillowy naan to scoop up that dreamy sauce! You could also add a simple cucumber raita for cooling contrast, or a fresh salad to brighten up the plate.
Creative Ways to Present
Want to really impress? Ladle Indian Butter Chicken into individual bowls for a dinner party, or serve it family-style in a big, beautiful dish at the center of the table. It’s also fantastic layered onto a bed of saffron rice or even wrapped up in warm naan for a fun, Indian-inspired take on tacos!
Make Ahead and Storage
Storing Leftovers
Let any leftover Indian Butter Chicken cool to room temperature, then transfer it to an airtight container. It keeps beautifully in the fridge for up to 3 days, and the flavors actually deepen as it sits!
Freezing
To freeze, portion the cooled Indian Butter Chicken into freezer-safe containers or zip-top bags (removing any excess air). It will stay fresh and delicious for up to 2 months—just thaw overnight in the refrigerator before reheating.
Reheating
For best results, reheat Indian Butter Chicken gently in a saucepan over medium-low heat, adding a splash of cream or water to loosen the sauce if needed. Stir occasionally until hot all the way through. You can also microwave in short bursts, stirring every minute, until warmed.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work just fine if you prefer a leaner protein, though thighs tend to stay juicier and more flavorful. Just be careful not to overcook the breast meat to keep it from drying out.
Is Indian Butter Chicken spicy?
It’s gently spiced, not fiery hot. The chili powder gives a mild warmth, but you can always adjust the amount to suit your personal heat tolerance—add more for extra kick or use less for a milder dish.
What can I use instead of heavy cream?
If you’re going dairy-free or looking to lighten things up, swap in coconut milk for the heavy cream. It adds its own subtle sweetness and creaminess that works beautifully here.
How long do I need to marinate the chicken?
The longer you marinate, the better! Aim for at least 1 hour, but if you can plan ahead and leave it overnight, your Indian Butter Chicken will turn out even more flavorful and tender.
Can I make Indian Butter Chicken ahead of time?
Yes! It’s a fantastic dish for making ahead. The flavors actually get richer as it sits in the fridge, so it’s perfect for meal prep, dinner parties, or busy weeknights.
Final Thoughts
If you’ve never tried making Indian Butter Chicken at home, now’s the time to dive in. With its velvety sauce and bold spices, this dish is sure to become a fast favorite. Don’t be surprised if it turns into your go-to comfort food—just promise you’ll save a little extra naan to mop up every last bit!
Print
Indian Butter Chicken Recipe
- Total Time: 45 minutes (plus marinating)
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Enjoy the rich and creamy flavors of Indian Butter Chicken with this easy-to-follow recipe. Tender marinated chicken cooked in a flavorful sauce, perfect for a cozy dinner at home.
Ingredients
Marinated Chicken:
- 1 1/2 pounds boneless, skinless chicken thighs (cut into bite-sized pieces)
- 1 cup plain yogurt
- 1 tablespoon lemon juice
- 1 tablespoon garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
Sauce:
- 2 tablespoons vegetable oil or ghee
- 1 tablespoon unsalted butter
- 1 medium onion (finely chopped)
- 3 garlic cloves (minced)
- 1 tablespoon fresh ginger (grated)
- 1 can (15 ounces) tomato sauce or crushed tomatoes
- 1/2 cup heavy cream
- 1 tablespoon sugar (optional)
- Chopped fresh cilantro for garnish
Instructions
- Marinate the Chicken: In a bowl, combine yogurt, lemon juice, spices, and salt. Add chicken, coat well, and marinate in the fridge.
- Cook Chicken: Brown marinated chicken in oil and butter. Set aside once cooked.
- Prepare Sauce: Sauté onion, garlic, and ginger. Add tomato sauce, simmer, then return chicken to the pan.
- Finish Dish: Stir in cream, sugar, and simmer until creamy. Adjust seasoning if needed.
- Serve: Garnish with cilantro and enjoy with rice or naan.
Notes
- Thighs offer more flavor and tenderness compared to breasts.
- For a dairy-free version, use coconut milk and dairy-free yogurt.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 7g
- Sodium: 520mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg
