Butter Chicken is a classic dish that’s creamy, rich, and full of warm spices. Tender chicken pieces are cooked in a smooth tomato and butter-based sauce that’s just the right mix of flavorful and comforting. It’s one of those dishes that fills your kitchen with the most amazing smells and always makes you feel cozy inside.
I love making butter chicken because it’s both simple and special at the same time. The sauce has this lovely balance of buttery richness and a hint of spice that everyone seems to enjoy, no matter their taste. When I make it, I like to let the sauce simmer slowly so the flavors really come together and the chicken stays nice and juicy.
My favorite way to serve butter chicken is with warm naan bread or fluffy rice—there’s nothing better than soaking up every bit of that delicious sauce. It’s a meal that always brings comfort, great for sharing with family or friends on a chilly evening or any time you want something hearty and satisfying.
Key Ingredients & Substitutions
Chicken: I prefer thighs because they stay juicy and tender, but breasts work fine if you want leaner meat. Just be careful not to overcook breasts as they dry out faster.
Yogurt: It’s great for marinating and tenderizing the chicken. You can use Greek yogurt for a thicker marinade, or coconut yogurt if you want a dairy-free option.
Butter: Butter gives the sauce its rich, creamy texture and flavor. If you prefer, you can substitute with ghee or a mix of butter and oil for a similar taste.
Tomato Puree: Use canned puree or crushed tomatoes. If you want a fresher flavor, you could try fresh tomatoes blended smooth, but cooking time might increase.
Heavy Cream: Adds creaminess to the sauce. For a lighter version, try coconut cream or cashew cream to keep it dairy-free and still silky.
How Do I Get the Chicken Tender and Full of Flavor?
Marinating is key! The yogurt and spices break down the chicken fibers, making it juicy and flavorful. Here’s a simple way:
- Mix yogurt, lemon juice, and spices well before adding chicken.
- Make sure the chicken pieces are fully coated.
- Cover and refrigerate for at least 1 hour; overnight is even better.
- When cooking, don’t overcrowd the pan—this helps the chicken brown nicely without steaming.
Cook the chicken just until browned, then finish simmering in the sauce so it stays tender and soaks up all that buttery goodness.
Equipment You’ll Need
- Large skillet or frying pan – I like a wide pan to cook the chicken and sauce evenly without spilling.
- Bowl for marinating – makes it easy to coat the chicken thoroughly and keeps everything together.
- Sharp knife and chopping board – essential for preparing onion, garlic, and ginger quickly and safely.
- Measuring spoons and cups – helps you add spices and liquids precisely for the perfect flavor.
- Stirring spoon or spatula – for mixing the sauce and turning the chicken so it cooks evenly.
Flavor Variations & Add-Ins
- Swap chicken for paneer or tofu for a vegetarian version that’s just as tasty and creamy.
- Add chopped spinach or peas to the sauce during simmering for extra veggies and color.
- A pinch of smoked paprika or cayenne can boost the smoky and spicy flavors if you like heat.
- Stir in a dash of coconut milk instead of heavy cream for a dairy-free and slightly sweeter twist.
Butter Chicken
Ingredients You’ll Need:
For the Chicken and Marinade:
- 1.5 lbs (700g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup plain yogurt
- 1 tablespoon lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon chili powder (adjust to heat preference)
- 1 teaspoon ground coriander
- 2 teaspoons salt, divided
For the Sauce:
- 3 tablespoons butter
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 can (14 oz/400g) tomato puree or crushed tomatoes
- ½ cup heavy cream
- 1 teaspoon sugar (optional, to balance acidity)
- ¼ cup fresh cilantro leaves, chopped (for garnish)
How Much Time Will You Need?
Expect about 15 minutes to prep the chicken and ingredients, at least 1 hour for marinating (or overnight for best flavor), plus 30 minutes to cook and simmer the dish. Total time can vary from 1 hour 45 minutes up to a few hours if you marinate overnight.
Step-by-Step Instructions:
1. Marinate the Chicken:
Mix together yogurt, lemon juice, 1 teaspoon salt, cumin, garam masala, turmeric, chili powder, and coriander in a large bowl. Add the chicken pieces and stir until all are well coated. Cover the bowl and refrigerate for at least 1 hour or up to overnight. This helps tenderize the chicken and infuse flavor.
2. Cook the Chicken:
Heat 1 tablespoon of butter in a large skillet over medium-high heat. Remove chicken pieces from the marinade, shaking off any excess, then add them to the pan. Cook until browned on all sides but not fully cooked through, about 4-5 minutes. Remove chicken from the pan and set aside.
3. Prepare the Sauce:
In the same pan, add the remaining 2 tablespoons of butter. Add the chopped onion and cook, stirring often, until soft and golden – about 5 minutes. Then add minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
4. Add the Tomato Base:
Pour in the tomato puree and stir well. Let it simmer gently for about 10 minutes until the sauce thickens and the raw tomato smell fades.
5. Finish the Sauce:
Sprinkle in the remaining 1 teaspoon salt and add sugar if desired to balance the acidity. Stir in the heavy cream and mix until the sauce becomes rich and creamy.
6. Combine Chicken and Sauce:
Return the browned chicken pieces along with any juices back into the sauce. Reduce heat to low and simmer gently for 10-15 minutes, until the chicken is fully cooked through and tender.
7. Serve:
Sprinkle chopped fresh cilantro on top for a fresh finish. Serve your butter chicken hot alongside fluffy basmati rice or warm naan bread to soak up all the delicious sauce!
Can I Use Frozen Chicken for Butter Chicken?
Yes! Just be sure to thaw it completely in the fridge overnight before marinating. Pat the chicken dry with paper towels to remove excess moisture, which helps the marinade stick better and prevents steaming during cooking.
How Long Can I Marinate the Chicken?
Marinate for at least 1 hour, but overnight is best for maximum flavor and tenderness. Just cover and refrigerate the chicken while it marinates to keep it safe and fresh.
Can I Make Butter Chicken Ahead of Time?
Absolutely! Prepare the dish up to 2 days in advance and store it in an airtight container in the fridge. Reheat gently on the stove over low heat, adding a splash of cream or water if the sauce thickens too much.
What Can I Serve with Butter Chicken?
Butter chicken is delicious served with basmati rice or warm naan bread to soak up the creamy sauce. For a low-carb option, try it with roasted vegetables or cauliflower rice.