Butter chicken is my all-time favorite Indian dish to make at home. It's rich, creamy, and full of flavor, yet it comes together in about 45 minutes with simple ingredients. This recipe delivers that signature velvety sauce and tender chicken that tastes just like your favorite Indian restaurant.
Advertisements1
The key is in the marinade and the slow simmering of the sauce. We'll use yogurt and spices to tenderize the chicken, then simmer it in a buttery tomato cream sauce that's perfectly balanced. Whether you're cooking for a weeknight dinner or a special occasion, this butter chicken is sure to impress.
I'll walk you through each step, with tips for getting that restaurant-quality texture and flavor. Let's get started!
Why You'll Love This Recipe
About the Ingredients
1.5 lbs (675g) boneless, skinless chicken thighs, cut into 1-inch pieces
Chicken thighs stay juicy and flavorful. You can use breast but reduce cooking time to avoid dryness.
1 cup (240g) plain full-fat yogurt
Full-fat yogurt gives the best marinade. Greek yogurt works too; thin it with a splash of milk.
1 tablespoon (15ml) lemon juice
Fresh lemon juice adds brightness. Bottled works in a pinch.
2 teaspoons (10g) garam masala
Garam masala is a spice blend. If you don't have it, mix equal parts cumin, coriander, cardamom, and cinnamon.
1 teaspoon (5g) ground turmeric
Turmeric gives color and earthy flavor. Fresh turmeric can be grated but is harder to find.
1 teaspoon (5g) ground cumin
Cumin adds warmth. Try toasting whole seeds and grinding for more flavor.
1 teaspoon (5g) chili powder (adjust to taste)
Use Kashmiri chili for vibrant color and mild heat. Regular chili powder works; reduce for less heat.
1 teaspoon (5g) salt
Salt enhances flavors. Use kosher salt and adjust to taste.
3 tablespoons (45g) unsalted butter, divided
Butter is essential for flavor. You can use ghee or coconut oil for dairy-free.
1 large yellow onion, finely chopped (about 1.5 cups)
Onions form the base. Shallots work too.
4 cloves garlic, minced
Fresh garlic is best. Pre-minced garlic from a jar is a time-saver but less pungent.
1 tablespoon (15g) fresh ginger, grated
Fresh ginger adds zing. You can use ginger paste from a jar.
1 (15-ounce) can tomato puree (or crushed tomatoes)
Tomato puree gives smooth sauce. Crushed tomatoes add texture; blend if you prefer smooth.
1 cup (240ml) heavy cream
Heavy cream makes the sauce rich. For lighter version, use half-and-half but sauce will be thinner.
1 tablespoon (15g) honey or sugar
Balances acidity. Maple syrup works too.
1 teaspoon (5g) dried fenugreek leaves (kasuri methi), optional
Fenugreek adds authentic flavor. If unavailable, skip or add a pinch of celery seed.
Fresh cilantro, for garnish
Adds freshness and color. Parsley if you must but cilantro is traditional.
Tips & Tricks
Don't skip marinating
Even 30 minutes makes a difference in tenderness and flavor. If time is short, marinate at room temperature while you prep the sauce.
Simmer gently
After adding cream, keep heat low to prevent curdling. A rapid boil can cause the sauce to separate.
Adjust spice to taste
Start with less chili powder and add more at the end if you prefer heat. You can also add a pinch of cayenne for extra kick.
Pro Tips
Step-by-Step Instructions
1. Marinate the Chicken
In a bowl, combine yogurt, lemon juice, 1 teaspoon garam masala, turmeric, cumin, chili powder, and salt. Add chicken pieces and coat well. Cover and refrigerate for at least 30 minutes, or up to overnight.
2. Start the Sauce
In a large skillet or Dutch oven, melt 2 tablespoons butter over medium heat (about 350°F / 175°C). Add onion and cook until golden brown, about 8-10 minutes, stirring occasionally.
3. Add Aromatics
Add garlic and ginger, cook for 1 minute until fragrant. Stir in remaining 1 teaspoon garam masala and cook for another 30 seconds to bloom the spices.
4. Simmer the Tomato Base
Pour in tomato puree and bring to a simmer. Reduce heat to low and let it cook for 10 minutes, allowing the flavors to meld. The sauce should thicken slightly and turn a deep red.
5. Cook the Chicken
While the sauce simmers, heat a separate skillet over medium-high heat (about 400°F / 200°C). Add the marinated chicken pieces and sear for 3-4 minutes per side until golden brown and cooked through (internal temperature reaches 165°F / 74°C).
6. Combine and Simmer
Add the seared chicken to the tomato sauce, along with any juices from the skillet. Stir in cream and honey. Bring to a gentle simmer and cook for 10 minutes, allowing the sauce to thicken and the chicken to absorb flavors.
7. Finish with Fenugreek
Crush the fenugreek leaves between your fingers and stir into the sauce. Simmer for another 2 minutes. Adjust salt and sweetness to taste.
8. Serve and Garnish
Garnish with fresh cilantro and a drizzle of cream if desired. Serve hot over basmati rice or with naan.
Delicious Variations
Vegetarian
Swap chicken for paneer or chickpeas. For paneer, skip the searing step and add directly to the sauce.
Spicy
Add 1-2 chopped green chilies with the garlic and ginger, or increase chili powder to 2 teaspoons.
Creamy Coconut
Substitute coconut milk for heavy cream for a dairy-free, slightly tropical twist.
How to Store Restaurant-Quality Butter Chicken
Refrigerator
Store in an airtight container in the fridge for up to 4 days.
Freezer
Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of water or cream if needed to loosen the sauce.
Frequently Asked Questions
Q: Can I use chicken breast instead of thighs?
Yes, you can use chicken breast, but it will be drier and less forgiving. If using breast, cut into larger chunks and reduce the searing time to avoid overcooking.
Q: How do I make butter chicken less spicy?
To make it milder, omit the chili powder or use a mild paprika instead. You can also add a bit more cream or yogurt at the end to cool the heat.
Q: Can I make butter chicken without cream?
Yes, you can substitute heavy cream with coconut milk or a mixture of half-and-half and a little cornstarch to thicken. The flavor will change slightly but still be delicious.
Q: What if I don't have garam masala?
You can make a substitute by combining equal parts ground cumin, coriander, cardamom, and cinnamon. Or simply use a pinch of each of those spices to taste.
I hope you enjoy this butter chicken as much as my family does! If you try it, let me know in the comments how it turned out. Happy growing!
Restaurant-Quality Butter Chicken
Make restaurant-quality butter chicken at home with this creamy, aromatic sauce that's surprisingly easy and ready in 45 minutes.
🧂 Ingredients
- 1.5 lbs (675g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup (240g) plain full-fat yogurt
- 1 tablespoon (15ml) lemon juice
- 2 teaspoons (10g) garam masala
- 1 teaspoon (5g) ground turmeric
- 1 teaspoon (5g) ground cumin
- 1 teaspoon (5g) chili powder (adjust to taste)
- 1 teaspoon (5g) salt
- 3 tablespoons (45g) unsalted butter, divided
- 1 large yellow onion, finely chopped (about 1.5 cups)
- 4 cloves garlic, minced
- 1 tablespoon (15g) fresh ginger, grated
- 1 (15-ounce) can tomato puree (or crushed tomatoes)
- 1 cup (240ml) heavy cream
- 1 tablespoon (15g) honey or sugar
- 1 teaspoon (5g) dried fenugreek leaves (kasuri methi), optional
- Fresh cilantro, for garnish
📋 Instructions
- 1Marinate the Chicken — In a bowl, combine yogurt, lemon juice, 1 teaspoon garam masala, turmeric, cumin, chili powder, and salt. Add chicken pieces and coat well. Cover and refrigerate for at least 30 minutes, or up to overnight.
- 2Start the Sauce — In a large skillet or Dutch oven, melt 2 tablespoons butter over medium heat (about 350°F / 175°C). Add onion and cook until golden brown, about 8-10 minutes, stirring occasionally.
- 3Add Aromatics — Add garlic and ginger, cook for 1 minute until fragrant. Stir in remaining 1 teaspoon garam masala and cook for another 30 seconds to bloom the spices.
- 4Simmer the Tomato Base — Pour in tomato puree and bring to a simmer. Reduce heat to low and let it cook for 10 minutes, allowing the flavors to meld. The sauce should thicken slightly and turn a deep red.
- 5Cook the Chicken — While the sauce simmers, heat a separate skillet over medium-high heat (about 400°F / 200°C). Add the marinated chicken pieces and sear for 3-4 minutes per side until golden brown and cooked through (internal temperature reaches 165°F / 74°C).
- 6Combine and Simmer — Add the seared chicken to the tomato sauce, along with any juices from the skillet. Stir in cream and honey. Bring to a gentle simmer and cook for 10 minutes, allowing the sauce to thicken and the chicken to absorb flavors.
- 7Finish with Fenugreek — Crush the fenugreek leaves between your fingers and stir into the sauce. Simmer for another 2 minutes. Adjust salt and sweetness to taste.
- 8Serve and Garnish — Garnish with fresh cilantro and a drizzle of cream if desired. Serve hot over basmati rice or with naan.
Maya writes about sustainable living and urban gardening, focusing on practical tips for small spaces. She experiments with DIY projects and shares what works in her own apartment.
