Butter Chicken Recipe
Butter Chicken is the kind of dish that puts a smile on your face and a deep sense of satisfaction in your belly. Imagine juicy chicken pieces, flavored by a yogurt and spice marinade, all snuggled in a velvety, fragrant, tomato-based sauce that’s utterly addictive. This classic Indian favorite balances gentle heat, rich creaminess, and a glorious, buttery finish that’s impossible to resist. No matter if you’re feeding a crowd or treating yourself, Butter Chicken is always a showstopper and a universal comfort that never goes out of style.
Ingredients You’ll Need
The beauty of Butter Chicken lies in its harmonious blend of simple, essential ingredients. Each one brings its own personality, effortlessly contributing depth, color, and unforgettable flavor to the final dish.
- Boneless, skinless chicken thighs (1 ½ lbs): Thighs stay juicy and flavorful, perfect for soaking up the creamy sauce.
- Plain Greek yogurt (1 cup): Tenderizes the chicken while adding tang and creaminess to the marinade.
- Lemon juice (1 tablespoon): Infuses brightness and helps balance the richness.
- Garam masala (1 tablespoon): The cornerstone spice blend for authentic aroma and warmth.
- Ground turmeric (1 teaspoon): Offers earthiness and the signature golden color.
- Ground cumin (1 teaspoon): Sneaks in a subtle, smoky undertone.
- Ground coriander (1 teaspoon): Lends citrusy depth to the spice profile.
- Chili powder (1 teaspoon): Adds gentle heat and a boost of color.
- Salt (1 teaspoon + to taste): Enhances all the savory goodness.
- Butter (2 tablespoons): The namesake ingredient—makes the sauce silky and lush.
- Vegetable oil (1 tablespoon): Prevents the butter from burning as you sauté.
- Large onion, finely chopped (1): Builds sweetness and a luscious base for the sauce.
- Garlic cloves, minced (3): Essential for savory depth and aroma.
- Freshly grated ginger (1 tablespoon): Lifts up the flavors with its gentle heat and zing.
- Paprika (1 teaspoon): Contributes smokiness and a rich red hue.
- Sugar (1 teaspoon): Rounds out the acidity from the tomatoes, making the sauce oh-so-balanced.
- Tomato purée (1 ½ cups): Provides the body of the sauce and a deep, tangy backbone.
- Heavy cream (1 cup): This is where the magic happens—expect a dreamy, creamy texture.
- Water (¼ cup): Keeps the sauce from getting too thick so it coats every bite beautifully.
- Chopped fresh cilantro (for garnish): Adds freshness and a pop of color to finish.
How to Make Butter Chicken
Step 1: Marinate the Chicken
Start by grabbing a large bowl and combining the chicken thighs with Greek yogurt, a splash of lemon juice, and all those lovely spices—garam masala, turmeric, cumin, coriander, chili powder, and salt. Mix it really well until each piece is coated and you can already tell it’s going to be something special. Cover and let it rest in the fridge for at least an hour (though I highly recommend overnight if you have the time). This downtime lets the marinade work its magic, soaking every bite with flavor.
Step 2: Sauté the Aromatics
When you’re ready to cook, heat the butter and oil together in a big skillet or saucepan over medium heat. The butter brings richness, while the oil keeps things from burning. Add your chopped onions and let them sizzle, stirring occasionally, until they turn soft and golden brown. This sets a sweet and savory stage for your Butter Chicken sauce.
Step 3: Build the Sauce
Next, toss in the minced garlic, grated ginger, paprika, and sugar. Stir for about a minute, just until your kitchen smells absolutely irresistible and the spices bloom. Now, pour in the tomato purée and let it simmer for around 10 minutes. This step is key to deepening the sauce’s color and concentrating its flavor.
Step 4: Add the Chicken
Add the marinated chicken (don’t forget to scrape in any marinade left in the bowl). Stir well and make sure every piece gets snuggled in that beautiful sauce. Let it cook for 10–12 minutes, stirring occasionally, until the chicken is cooked through and unbelievably tender.
Step 5: Finish with Cream and Simmer
Lower the heat and pour in the heavy cream and a little bit of water, stirring until everything is fully blended into that signature creamy orange gravy. Let it gently simmer for another 10 minutes and taste for salt. By now, the sauce should be glossy, thick, and downright luscious—the signature of a great Butter Chicken.
Step 6: Garnish and Serve
Right before serving, shower the Butter Chicken with generous handfuls of chopped cilantro. It’s like confetti for your curry—adding brightness, color, and the perfect finishing touch.
How to Serve Butter Chicken
Garnishes
A finishing sprinkle of chopped fresh cilantro brings an aromatic lift and vibrant color to your Butter Chicken. For extra flair, add a swirl of cream or a dusting of garam masala right before serving to make each plate bold and beautiful.
Side Dishes
Butter Chicken is meant to be mopped up with fluffy basmati rice or pillowy naan bread. The sauce absolutely calls for something absorbent—but don’t forget about jeera rice, parathas, or even roti if you like to mix things up. These sides let you savor every dreamy drop.
Creative Ways to Present
If you’re in the mood for some fun, try spooning Butter Chicken into mini naan “boats” for a playful appetizer at gatherings, or serve it in bowls over turmeric rice with a dollop of cooling cucumber raita. Leftovers make fantastic Butter Chicken wraps or sliders—just tuck the saucy chicken into buns or flatbreads with crunchy veggies.
Make Ahead and Storage
Storing Leftovers
Let any leftover Butter Chicken cool completely, then transfer it to an airtight container. You can safely keep it in the fridge for up to 3 days—the flavors often get even deeper and more fabulous as it sits!
Freezing
Butter Chicken freezes beautifully. Simply spoon cooled leftovers into a freezer-safe container, pressing a piece of parchment or plastic wrap onto the surface to help prevent freezer burn. It’ll keep well for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating
For the silkiest results, reheat Butter Chicken gently in a saucepan over low to medium heat, stirring now and then so it warms evenly. If the sauce seems a bit thick, add a splash of water or cream to loosen it up. The microwave works in a pinch, but the stovetop keeps that dreamy texture just right.
FAQs
Can I use chicken breasts instead of thighs?
Yes! While thighs are beloved for their juiciness, chicken breasts work just fine if you prefer a leaner option. Just be mindful to not overcook them so they stay nice and tender.
Is there a dairy-free version of Butter Chicken?
Absolutely. For a dairy-free twist, swap in coconut milk or cashew cream for the heavy cream and use a plant-based yogurt in the marinade. You’ll still get creaminess and incredible flavor, with a slight coconut undertone.
Can I make Butter Chicken spicier?
If you crave more heat, just add extra chili powder or a chopped green chili when you sauté the onions. Butter Chicken is wonderfully adaptable—customize it to suit your heat preference.
What’s the best way to get silky-smooth sauce?
To take your sauce to restaurant level, use a blender to purée it before adding the chicken. This smooths out any onion bits and gives Butter Chicken that glossy, velvety finish everyone loves.
How long should I marinate the chicken?
Marinating for at least an hour infuses flavor, but overnight is ideal. The longer you wait, the more the spices and yogurt can work their magic—resulting in the most tender, flavorful Butter Chicken possible.
Final Thoughts
If Butter Chicken isn’t already on your weekly rotation, now’s the time to change that. This is one meal guaranteed to win hearts and create memories around your table. Grab those simple ingredients, follow the steps, and treat yourself to the comfort and joy of homemade Butter Chicken—you deserve it!
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Butter Chicken Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the creamy and flavorful goodness of Butter Chicken, a classic Indian dish that is sure to please your taste buds. Tender marinated chicken cooked in a rich tomato and cream sauce, this dish is perfect for a cozy night in or to impress guests at a dinner party.
Ingredients
Marinated Chicken:
- 1 ½ lbs boneless, skinless chicken thighs cut into bite-sized pieces
- 1 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 1 teaspoon salt
Sauce:
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 1 large onion finely chopped
- 3 garlic cloves minced
- 1 tablespoon freshly grated ginger
- 1 teaspoon paprika
- 1 teaspoon sugar
- 1 ½ cups tomato purée
- 1 cup heavy cream
- ¼ cup water
- Salt to taste
Garnish:
- Chopped fresh cilantro
Instructions
- Marinate the Chicken: Combine chicken, yogurt, lemon juice, spices, and salt. Marinate for at least 1 hour.
- Cook the Sauce: Sauté onions, garlic, ginger, spices, and tomato purée. Simmer until thickened.
- Cook the Chicken: Add marinated chicken and cook until done. Stir in cream and water, simmer.
- Finish and Serve: Adjust seasoning, garnish with cilantro, and serve hot with rice or naan.
Notes
- Serve with steamed basmati rice or warm naan.
- For a lighter version, use coconut milk or half-and-half instead of heavy cream.
- Chicken breasts can be substituted for thighs.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 6g
- Sodium: 540mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 125mg
