Why You’ll Love Butter Chicken Recipe
This Butter Chicken recipe is:
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Easy to follow and ready in under an hour
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Creamy, savory, and full of authentic Indian flavors
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Kid-friendly and adjustable in spice level
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Ideal for make-ahead meals or weekly meal prep
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Delicious served with fluffy basmati rice or warm naan bread
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the marinated chicken:
chicken breast or thighs, cubed
plain yogurt
garam masala
ginger-garlic paste
paprika
salt
For the sauce:
butter (or ghee)
onion, finely chopped
garlic, minced
fresh ginger, grated
turmeric
cumin
ground coriander
tomato puree or crushed tomatoes
heavy cream or coconut milk
sugar
salt and pepper
fresh cilantro (for garnish)
Directions
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Marinate the chicken: In a large bowl, combine yogurt, garam masala, paprika, ginger-garlic paste, and salt. Add the chicken, toss to coat, and marinate for at least 30 minutes or overnight for best flavor.
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Cook the chicken: Heat a pan with a bit of butter. Add the marinated chicken pieces and cook until browned and nearly cooked through. Remove and set aside.
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Prepare the sauce: In the same pan, melt more butter and sauté the onions until soft and golden. Add garlic and ginger, cooking until fragrant.
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Spice it up: Add turmeric, cumin, and coriander, stirring for a minute to toast the spices.
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Tomato base: Add the tomato puree and sugar. Let simmer for 10–15 minutes until slightly thickened.
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Creamy finish: Stir in the cream (or coconut milk), season with salt and pepper, and return the chicken to the pan. Simmer for another 5–10 minutes until the chicken is fully cooked and the sauce is creamy.
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Garnish and serve: Top with fresh cilantro and serve hot with rice or naan.
Servings and timing
Servings: 4
Preparation time: 10 minutes
Marinating time: 30 minutes to overnight
Cooking time: 25–30 minutes
Total time: Approximately 1 hour (including marinating)
Variations
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Vegetarian option: Swap chicken for paneer, tofu, or roasted vegetables.
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Dairy-free version: Use coconut milk and plant-based butter.
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Spicy twist: Add red chili powder or fresh green chili for extra heat.
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Low-carb alternative: Serve with cauliflower rice instead of basmati.
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Nutty richness: Stir in ground cashews or almonds for a thicker sauce.
Storage/Reheating
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Storage: Store in an airtight container in the fridge for up to 3 days.
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Freezing: Freeze for up to 3 months. Let cool completely before freezing.
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Reheating: Warm on the stovetop or microwave. Add a splash of water or cream to loosen the sauce if needed.
FAQs
How long should I marinate the chicken?
At least 30 minutes, but for deeper flavor, marinate overnight.
Can I use chicken thighs instead of breast?
Yes, chicken thighs are juicier and add more flavor to the dish.
Is Butter Chicken spicy?
It is generally mild but can be made spicier by adding chili powder or fresh chili.
Can I make this ahead of time?
Absolutely. It tastes even better the next day after the flavors have developed.
Can I use canned tomato sauce?
Yes, canned tomato sauce or crushed tomatoes both work well in this recipe.
What can I serve with Butter Chicken?
Serve it with basmati rice, naan, roti, or even quinoa for a healthier option.
Can I make this recipe vegan?
Yes, use tofu or chickpeas instead of chicken and replace dairy with plant-based alternatives.
How do I thicken the sauce?
Simmer it longer uncovered, or blend in a few soaked cashews or a spoonful of tomato paste.
Is Butter Chicken gluten-free?
Yes, it is naturally gluten-free as long as your spices and yogurt are gluten-free.
Can I use store-bought garam masala?
Yes, store-bought works perfectly, but homemade garam masala can enhance the flavor.
Conclusion
This homemade Butter Chicken recipe is a surefire way to bring restaurant-quality Indian cuisine to your own kitchen. Creamy, mildly spiced, and packed with flavor, it’s a comforting dish that’s always a hit. Whether you’re cooking for family or entertaining guests, this recipe delivers every time.
Butter Chicken – Creamy Indian Classic at Home
This homemade Butter Chicken is a creamy, mildly spiced Indian dish made with tender marinated chicken simmered in a rich tomato-based sauce. It’s easy to make, kid-friendly, and perfect for weeknight dinners or meal prep.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour (including marinating)
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten Free
Ingredients
- 500 g chicken breast or thighs, cubed
- 150 g plain yogurt
- 1 tbsp garam masala
- 1 tbsp ginger-garlic paste
- 1 tsp paprika
- 1 tsp salt
- 2 tbsp butter (or ghee)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/2 tsp turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 300 g tomato puree or crushed tomatoes
- 150 ml heavy cream or coconut milk
- 1 tsp sugar
- Salt and pepper to taste
- Fresh cilantro, for garnish
Instructions
- In a large bowl, mix yogurt, garam masala, paprika, ginger-garlic paste, and salt. Add the cubed chicken and mix well. Cover and marinate for at least 30 minutes or overnight.
- Heat 1 tbsp butter in a pan over medium heat. Add the marinated chicken and cook until browned and nearly cooked through. Remove and set aside.
- In the same pan, melt the remaining butter and sauté onions until soft and golden.
- Add minced garlic and grated ginger, cooking until fragrant (about 1–2 minutes).
- Stir in turmeric, cumin, and coriander. Toast the spices for about a minute.
- Add tomato puree and sugar. Simmer for 10–15 minutes until the sauce thickens slightly.
- Stir in cream or coconut milk, and season with salt and pepper.
- Return the chicken to the pan and simmer for another 5–10 minutes until the chicken is fully cooked and the sauce is creamy.
- Garnish with fresh cilantro and serve hot with rice or naan.
Notes
- Marinate overnight for deeper flavor.
- Use chicken thighs for a juicier result.
- For a vegan version, use tofu and plant-based cream and butter.
- Add chili powder or green chili for more heat.
- Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 120 mg
