Butter Chicken is a classic dish that’s creamy, rich, and packed with flavor. It features tender chicken pieces cooked in a smooth tomato-based sauce full of butter, cream, and warming spices like garam masala and cumin. The sauce is luxuriously thick and velvety, making every bite comforting and satisfying.
I love making butter chicken when I want something that feels both special and easy to eat. The balance of spices gives it just the right kick without being too spicy, so it’s a hit with almost everyone at the table. Plus, it’s a dish you can prepare ahead of time and then warm up when you’re ready to eat, which is perfect for busy days.
My favorite way to serve butter chicken is with steamed basmati rice and warm naan bread. The rice soaks up all the buttery sauce, and the naan is perfect for scooping up every last bit. It’s a dish that brings people together, and I always find it makes dinners feel cozy and inviting.
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless thighs because they stay juicy and tender. Breasts work too but can dry out faster. For a vegetarian option, try paneer or tofu cubes.
Yogurt: This helps tenderize the chicken and adds mild tanginess. Use plain Greek yogurt or regular yogurt. Dairy-free yogurt works for a vegan twist.
Tomato Puree: Fresh tomatoes can work but puree or crushed tomatoes give a smoother sauce. If you can’t find tomato puree, blend canned tomatoes until smooth.
Butter and Cream: Butter is essential for richness. For a lighter version, substitute some butter with oil. Heavy cream adds creaminess; full-fat coconut milk is a great dairy-free substitute.
Spices: Garam masala, cumin, coriander, turmeric, and chili powder build the flavor base. If garam masala isn’t available, use a mix of ground cinnamon, cloves, and cardamom.
How Do You Get the Chicken Tender and the Sauce Smooth?
The secret to tender chicken and a smooth sauce lies in marinating and cooking steps:
- Marinate the chicken: Yogurt’s acidity breaks down proteins, making chicken tender. Let it sit at least 1 hour, or overnight for best results.
- Sear the chicken first: Browning the chicken develops flavor but don’t fully cook it now; it’ll finish in the sauce.
- Cook onions slowly: Soft and golden onions add sweetness and depth. Take your time cooking them on medium heat.
- Simmer sauce gently: Let your tomato sauce thicken slowly, and watch for the oil separating — that’s when the flavors deepen.
- Add cream last: Stir in cream at the end and heat gently to avoid curdling this keeps the sauce smooth and rich.
Equipment You’ll Need
- Large skillet or pan – I prefer this for browning chicken and simmering the sauce all in one place, saving on dishes.
- Mixing bowls – you’ll need these for marinating the chicken and mixing spices without mess.
- Sharp knife and cutting board – for chopping chicken, onions, garlic, and ginger easily and safely.
- Measuring spoons and cups – to keep your spices balanced and cooking precise.
- Wooden spoon or spatula – perfect for stirring the sauce gently without scratching the pan.
Flavor Variations & Add-Ins
- Protein swaps: Use paneer, tofu, or chickpeas instead of chicken for a vegetarian version that’s still hearty.
- Cheese twists: Garnish with a sprinkle of grated fresh parmesan or a spoonful of cream cheese for extra richness.
- Veggie additions: Stir in spinach, peas, or roasted bell peppers to add color and nutrients.
- Spice level: Adjust chili powder or add red pepper flakes if you want more heat—perfect for spice lovers.
How to Make Butter Chicken
Ingredients You’ll Need:
- 1.5 lbs (700g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup plain yogurt
- 1 tbsp lemon juice
- 2 tsp garam masala
- 1 tsp turmeric powder
- 1 tsp chili powder (adjust to taste)
- 2 tsp ground cumin
- 2 tsp ground coriander
- 3 tbsp butter
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 can (14 oz/400g) tomato puree or crushed tomatoes
- 1 cup heavy cream or full-fat coconut milk
- 1 tsp salt (adjust to taste)
- 1 tbsp sugar (optional, to balance acidity)
- Fresh cilantro/coriander leaves, chopped, for garnish
- Cooked basmati rice or naan bread, for serving
How Much Time Will You Need?
Plan for about 1 hour 15 minutes total. This includes at least 1 hour for marinating the chicken and about 15 minutes for cooking and simmering the dish. Longer marinating (up to overnight) will make the chicken more tender and flavorful, but cooking time remains the same.
Step-by-Step Instructions:
1. Marinate the Chicken:
In a mixing bowl, combine plain yogurt, lemon juice, 1 teaspoon garam masala, turmeric powder, chili powder, ground cumin, and ground coriander. Add the chicken pieces and stir well to coat every piece with the marinade. Cover the bowl and refrigerate for at least 1 hour, or overnight if you have time, to let the flavors soak in and the chicken become tender.
2. Cook the Chicken:
Heat 1 tablespoon of butter in a large pan over medium-high heat. Remove excess marinade from the chicken pieces and add them to the pan. Sear the chicken until it just starts to brown, about 4-5 minutes. Keep the chicken slightly undercooked as it will finish cooking in the sauce. Remove the chicken and set aside on a plate.
3. Prepare the Sauce:
In the same pan, add the remaining 2 tablespoons of butter. Sauté the finely chopped onion until soft and golden, about 6-8 minutes. Then add the minced garlic and ginger, cooking for another 1-2 minutes until you can smell their wonderful aroma.
4. Add Spices and Tomato:
Sprinkle in the remaining 1 teaspoon of garam masala and stir it with the onions for about 30 seconds to release the flavors. Pour in the tomato puree, bring the mixture to a simmer, and cook gently for 10-15 minutes. Stir occasionally until the tomato sauce thickens and you see the butter or oil beginning to separate around the edges.
5. Combine Chicken and Finish Sauce:
Return the seared chicken pieces to the pan. Stir well to coat the chicken in the sauce, then simmer on low heat for 10 minutes. This lets the chicken cook fully and soak up the delicious flavors.
6. Add Cream and Adjust Seasoning:
Pour in the heavy cream (or coconut milk) and stir to combine. Taste the sauce and add salt as needed. Add 1 tablespoon sugar if you want to balance the tanginess of the tomatoes. Let the sauce gently simmer for another 5 minutes, stirring occasionally until it’s nice and creamy.
7. Serve and Enjoy:
Sprinkle fresh chopped cilantro over the top for a burst of color and freshness. Serve your butter chicken nice and hot with steamed basmati rice or warm naan bread to soak up all the buttery sauce.
Can I Use Frozen Chicken for Butter Chicken?
Yes, you can use frozen chicken, but make sure to thaw it completely in the refrigerator overnight before marinating. This helps the chicken cook evenly and absorb the flavors better.
Can I Make Butter Chicken Ahead of Time?
Absolutely! Butter chicken tastes even better the next day as the flavors deepen. Store it in an airtight container in the fridge for up to 3 days and reheat gently on the stove or in the microwave.
What Can I Substitute for Heavy Cream?
If you want a dairy-free option, full-fat coconut milk works beautifully in this recipe and adds a slight coconut flavor. For a lighter option, you can also use yogurt, but add it at the end and heat gently to prevent curdling.
How Should I Store Leftovers?
Keep any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm slowly on the stove to maintain a creamy texture, and add a splash of cream or water if the sauce thickens too much.
