If you’re looking for a dish that’s pure comfort in a bowl, Indian Butter Chicken is the answer. This creamy, tomato-rich curry features juicy marinated chicken simmered in a luscious, spiced sauce that’s impossible to resist. Each bite is a gentle hug of flavor, and the inviting aroma will have everyone gathering around the table long before you serve it. Whether you’re new to Indian cooking or a longtime fan, this recipe guarantees a restaurant-worthy meal right at home. Trust me, after one taste, Indian Butter Chicken will earn a regular spot in your kitchen.
Ingredients You’ll Need
The magic of Indian Butter Chicken comes from the perfect balance of simple, everyday ingredients and a handful of fragrant spices. Each component plays a crucial role in building those signature layers of taste, giving the sauce its velvety texture and irresistible color.
- Boneless skinless chicken thighs (1 ½ pounds): Thighs stay tender and juicy, soaking up all the spices and sauce beautifully.
- Plain yogurt (1 cup): Acts as a marinade base, tenderizing the chicken while adding a subtle tang.
- Lemon juice (2 tablespoons): Brightens up the marinade and helps balance the richness.
- Ground cumin (2 teaspoons): Lends earthy warmth that’s essential for the authentic flavor profile.
- Garam masala (2 teaspoons): This classic spice blend brings complex aromatics and a touch of heat.
- Ground coriander (2 teaspoons): Adds a mild citrusy note and depth to the curry.
- Turmeric (1 teaspoon): Provides a golden hue and gentle bitterness that rounds out the flavors.
- Chili powder (1 teaspoon): Adjusts the heat to your liking while giving the sauce its signature color.
- Salt (1 teaspoon): Enhances every element and brings out the best in each spice.
- Unsalted butter (3 tablespoons): The “butter” in Indian Butter Chicken, making the sauce extra rich and silky.
- Vegetable oil (1 tablespoon): Keeps the butter from burning and helps sauté the aromatics.
- Large onion, finely chopped (1): Adds natural sweetness and body to the sauce.
- Garlic, minced (3 cloves): Infuses the dish with a savory, mouthwatering base flavor.
- Fresh ginger, grated (1 tablespoon): Brings a gentle heat and brightness to the mix.
- Tomato sauce or puréed tomatoes (1 can, 15 oz): Forms the backbone of the creamy, tangy gravy.
- Heavy cream (1 cup): Delivers the signature richness and smooth finish.
- Sugar (1 teaspoon): Balances the acidity of the tomatoes and rounds out the spice.
- Ground fenugreek (1/2 teaspoon, optional): Adds a hint of maple-like aroma that’s classic in Indian Butter Chicken.
- Fresh cilantro (for garnish): Brightens up the dish and adds a fresh herbal note.
- Cooked basmati rice or naan (for serving): Essential for soaking up every last drop of that irresistible sauce.
How to Make Indian Butter Chicken
Step 1: Marinate the Chicken
Start by whisking together the yogurt, lemon juice, cumin, garam masala, coriander, turmeric, chili powder, and salt in a large mixing bowl. Add the chicken pieces, tossing until they’re completely coated. Cover and let the chicken marinate in the fridge for at least 1 hour, or overnight if you have the time. This step is key to tender, flavorful chicken that melts in your mouth.
Step 2: Sauté the Aromatics
Heat the butter and vegetable oil in a large skillet over medium heat. Once the butter is melted and bubbling gently, add the finely chopped onion. Sauté for about 5 minutes until the onions become golden and soft, stirring occasionally to prevent burning. This creates a sweet, savory base that’s the heart of the sauce.
Step 3: Add Garlic and Ginger
Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant. This quick sauté releases their essential oils, infusing the dish with an unmistakable warmth and depth that’s signature to Indian Butter Chicken.
Step 4: Cook the Chicken
Add the marinated chicken pieces (with all the marinade) to the pan. Cook for 5 to 6 minutes, turning occasionally, until the chicken is lightly browned on all sides. The yogurt marinade may look a bit separated at first but don’t worry, it will blend beautifully into the sauce in the next step.
Step 5: Simmer in Tomato Sauce
Pour in the tomato sauce or puréed tomatoes and stir to combine. Let everything simmer for 15 minutes, stirring occasionally. The chicken will finish cooking through, and the sauce will begin to thicken and deepen in color and flavor, filling your kitchen with an irresistible aroma.
Step 6: Add Cream and Finish
Reduce the heat to low, then pour in the heavy cream, sugar, and ground fenugreek (if using). Stir well and let the curry simmer gently for another 5 minutes. The sauce should be thick, creamy, and glossy, ready to coat the chicken in its luxurious embrace. Taste and adjust salt if needed.
Step 7: Garnish and Serve
Turn off the heat, sprinkle with plenty of fresh cilantro, and serve your Indian Butter Chicken hot with basmati rice or pillowy naan. Get ready to swoon over every bite!
How to Serve Indian Butter Chicken
Garnishes
A flourish of fresh cilantro is classic and adds a pop of color and freshness to your Indian Butter Chicken. If you want to get extra fancy, a swirl of cream or a sprinkle of chili flakes can make each plate look as gorgeous as it tastes.
Side Dishes
This dish begs to be paired with fluffy basmati rice or warm naan to soak up every drop of that velvety sauce. For a full feast, try adding a side of cucumber raita, a crisp salad, or even roasted vegetables to balance the richness.
Creative Ways to Present
Why not try serving Indian Butter Chicken as sliders tucked into mini naan or as a filling for a wrap? It also makes an incredible topping for baked potatoes or as a show-stopping centerpiece for a family-style dinner spread. Don’t be afraid to have fun with it!
Make Ahead and Storage
Storing Leftovers
Leftover Indian Butter Chicken keeps beautifully in the fridge for up to 3 days. Store it in an airtight container, and you’ll be rewarded with even deeper flavors as the spices meld overnight.
Freezing
For longer storage, freeze cooled Indian Butter Chicken in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating for best results. The creaminess holds up well, making it a meal-prep favorite.
Reheating
Gently reheat Indian Butter Chicken on the stovetop over low heat, adding a splash of water or cream if needed to restore its silky texture. You can also microwave individual portions, stirring halfway through to ensure even warming.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! While thighs provide extra juiciness and flavor, chicken breast works well if you prefer a leaner option. Just be mindful of cook time to avoid drying out the meat.
Is there a dairy-free option for Indian Butter Chicken?
Yes! Swap the yogurt and cream for coconut milk and use a plant-based butter or additional oil. You’ll still get a creamy, delicious sauce with a subtle coconut twist.
How spicy is this dish?
Indian Butter Chicken is known for its gentle heat. The chili powder in this recipe brings mild warmth, but you can adjust the amount up or down to suit your taste. For extra spice, add a pinch of cayenne or serve with sliced green chilies.
Can I make this dish ahead of time?
Definitely! In fact, Indian Butter Chicken tastes even better the next day as the flavors continue to develop. Store it in the fridge and reheat gently for an easy, make-ahead dinner.
What’s the best way to get that signature silky sauce?
The trick is all in the simmer: let the sauce bubble gently after adding cream, and don’t rush it. A slow, gentle simmer ensures the sauce thickens perfectly and the chicken stays tender.
Final Thoughts
If you’ve never made Indian Butter Chicken at home, you’re in for a treat. It’s a dish that delivers big comfort and even bigger flavor, with a recipe simple enough for any weeknight yet special enough for guests. Gather your ingredients and dive in—your kitchen is about to smell (and taste) amazing!
Print
Indian Butter Chicken Recipe
- Total Time: 45 minutes (plus marinating)
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Indian Butter Chicken recipe features tender, marinated chicken thighs cooked in a rich and creamy tomato-based sauce infused with traditional spices. It’s a comforting and flavorful dish perfect for serving with basmati rice or naan, offering an authentic taste of Indian cuisine that’s easy to prepare at home.
Ingredients
For the Chicken Marinade
- 1 ½ pounds boneless skinless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons garam masala
- 2 teaspoons ground coriander
- 1 teaspoon turmeric
- 1 teaspoon chili powder
- 1 teaspoon salt
For the Sauce
- 3 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 can (15 oz) tomato sauce or puréed tomatoes
- 1 cup heavy cream
- 1 teaspoon sugar
- ½ teaspoon ground fenugreek (optional)
- Fresh cilantro for garnish
- Cooked basmati rice or naan, for serving
Instructions
- Marinate the Chicken: In a large bowl, combine the plain yogurt, lemon juice, ground cumin, garam masala, ground coriander, turmeric, chili powder, and salt. Add the bite-sized chicken pieces, toss everything together ensuring the chicken is well-coated with the marinade, then cover and refrigerate for at least 1 hour, ideally overnight for deeper flavor.
- Cook the Onions: Heat the unsalted butter and vegetable oil together in a large skillet over medium heat. Once hot, add the finely chopped onion and sauté until golden and soft, about 5 minutes, stirring occasionally to prevent burning.
- Add Garlic and Ginger: Stir in the minced garlic and grated fresh ginger, cooking for an additional 1 minute until fragrant to develop the base flavors of the sauce.
- Brown the Chicken: Add the marinated chicken pieces to the skillet and cook, stirring frequently, until they are lightly browned on the outside, about 5 to 6 minutes. This step locks in juices and builds flavor.
- Simmer with Tomato Sauce: Pour in the tomato sauce or puréed tomatoes, stir to combine, and reduce the heat to medium-low. Let the mixture simmer gently for 15 minutes, allowing the chicken to cook through and the flavors to meld, stirring occasionally.
- Finish with Cream and Spices: Lower the heat to low and stir in the heavy cream, sugar, and ground fenugreek if using. Simmer for another 5 minutes until the sauce thickens and achieves a creamy consistency.
- Garnish and Serve: Remove from heat, garnish with freshly chopped cilantro, and serve hot alongside cooked basmati rice or warm naan bread for a classic Indian meal experience.
Notes
- For a lighter, dairy-free option, substitute coconut milk for the heavy cream to maintain creaminess without added fat.
- Marinating the chicken overnight enhances the depth of flavor significantly but at least one hour is sufficient if short on time.
- Leftovers taste even better the next day as the spices continue to meld and intensify.
- Adjust the chili powder according to preferred spice level for a milder or spicier dish.
- Prep Time: 15 minutes (plus at least 1 hour marinating)
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 plate with sauce
- Calories: 480
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 31 g
- Saturated Fat: 16 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 155 mg
