Name: Butter Chicken Recipe
Prep time: PT-489564H20M57S
Cook time: 25 min
Total time: 3 h 35 min
Cuisine: Indian
Ingredients: 1/2 cup plain full-fat yoghurt; 1 tbsp lemon juice; 1 tsp turmeric powder; 2 tsp garam masala; 1/2 tsp chili powder or cayenne pepper powder; 1 tsp ground cumin; 1 tbsp freshly grated ginger; 2 cloves garlic, crushed; 1.5 lb (750 g) chicken thigh fillets, cut into bite size pieces; 2 tbsp (30 g) ghee or butter (can substitute 1 tbsp vegetable oil); 1 cup tomato passata (tomato puree); 1 cup heavy/thickened cream; 1 tbsp sugar; 1 1/4 tsp salt; Basmati rice; White rice (optional alternative); Coriander/cilantro leaves (optional garnish)

Jump to Recipe

Butter Chicken is an indulgent and deeply satisfying Indian classic that’s earned its spot as a beloved comfort food across the globe. This rich, creamy dish brings together tender chicken pieces marinated in fragrant spices and yoghurt, simmered in a luscious tomato and butter-infused sauce. Every bite delivers an irresistible harmony of warmth, sweetness, and just the right amount of spice. If you’ve never made Butter Chicken at home, you’re in for a treat — this recipe is approachable and guarantees that restaurant-quality flavor right in your own kitchen.

Ingredients You’ll Need

The magic of Butter Chicken lies in its simple, thoughtfully chosen ingredients. Each component plays a crucial role in crafting the dish’s unique flavor profile, from the tangy yoghurt marinade to the creamy, buttery sauce that brings everything together.

Plain yoghurt (1/2 cup, full fat): Acts as the tenderizing base for the chicken and a mild tang to balance the spices.
Lemon juice (1 tbsp): Adds freshness and helps tenderize the meat further.
Turmeric powder (1 tsp): Gives the dish its warm, golden color and earthy undertones.
Garam masala (2 tsp): The heart of the spice blend, providing depth and warmth.
Chilli powder or cayenne (1/2 tsp): Adds a gentle heat; adjust to your preferred spice level.
Ground cumin (1 tsp): Brings a subtle smoky note enhancing the overall flavor.
Freshly grated ginger (1 tbsp): Gives a bright, zesty kick.
Crushed garlic cloves (2): A savory foundation that infuses the dish with aromatic richness.
Chicken thigh fillets (1.5 lb / 750 g, cut into bite-size pieces): The beautifully tender meat that soaks up the marinade perfectly.
Ghee or butter (2 tbsp), or 1 tbsp vegetable oil: For sautéing, adding richness and a lovely buttery finish.
Tomato passata (1 cup): The smooth tomato base that creates a tangy, sweet sauce.
Heavy or thickened cream (1 cup): Adds luxurious creaminess, mellowing the spices.
Sugar (1 tbsp): Balances acidity and rounds out the flavors beautifully.
Salt (1 1/4 tsp): Essential for seasoning and enhancing every flavor.
Basmati rice: The perfect fluffy side that soaks up the luscious sauce.
Coriander/cilantro (optional): Fresh herbaceous notes for garnish and brightness.

How to Make Butter Chicken

Step 1: Marinate the Chicken

The secret to tender, flavorful chicken starts with the marinade. Combine yoghurt, lemon juice, turmeric, garam masala, chilli powder, cumin, ginger, and garlic, mixing well. Coat your chicken thigh pieces thoroughly and let them chill in the fridge for at least 3 hours — ideally overnight. This patience pays off, as the marinade tenderizes the meat and infuses it with the complex spice blend.

Step 2: Cook the Chicken

Heat your ghee, butter, or oil in a large pan over high heat. Place the marinated chicken pieces in the pan — don’t worry if the marinade clings to them; it will become part of the sauce. Cook for about 3 minutes, turning so each piece is white all over but not browned. This step seals in moisture before the sauce comes into play.

Step 3: Prepare and Simmer the Sauce

Lower the heat to medium-low and pour in the tomato passata, cream, sugar, salt, and any remaining marinade. Stir gently to combine everything into one velvety sauce. Let the mixture simmer for 20 minutes so the flavors meld and the sauce thickens to a silky consistency. Taste along the way and adjust salt if needed — this step makes all the difference in a perfect Butter Chicken.

How to Serve Butter Chicken

Garnishes

Add a sprinkle of chopped fresh coriander or cilantro leaves right before serving if you have them on hand. They add a burst of freshness and color that beautifully contrasts with the creamy sauce, giving both a visual and flavor lift.

Side Dishes

Basmati rice is the quintessential pairing, soaking up that rich butter sauce like a dream. For variety, serve with fluffy white rice, or even try naan bread to scoop up every last bit. Some love pairing Butter Chicken with simple no-fry papadums to add a crunchy texture that complements the softness of the dish.

Creative Ways to Present

Elevate your Butter Chicken dinner by turning it into a plated experience — serve it in a shallow bowl drizzled with a swirl of cream and a sprinkle of paprika for a pop of color. For casual gatherings, red bowls or patterned plates add warmth and charm. If you’re feeling adventurous, layering it over roasted vegetables or inside a warm flatbread wrap makes a delightful twist on this classic favorite.

Make Ahead and Storage

Storing Leftovers

Butter Chicken tastes even better the next day once the flavors have had more time to marry. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Be sure to keep the sauce and chicken together to maintain that luscious texture and flavor.

Freezing

If you want to save Butter Chicken for a later date, it freezes beautifully. Cool it completely, then transfer to a freezer-safe container. It will keep for up to 3 months. When properly stored, the spices and cream sauce hold up well, and the chicken remains tender after thawing.

Reheating

Reheat Butter Chicken gently on the stove over low heat, stirring occasionally to prevent the cream from separating. If the sauce seems too thick after reheating, stir in a splash of cream or water to loosen it. Avoid microwaving for best texture results, but if you must, heat in short bursts and stir well.

FAQs

Can I use chicken breast instead of thigh fillets?

Yes, you can substitute chicken breasts if preferred, but thighs are recommended for their juiciness and ability to stay tender during cooking. Breasts may dry out more easily, so keep an eye on cooking time.

Is Butter Chicken very spicy?

Not necessarily. The dish is meant to be mild and creamy with a gentle warmth from the chilli powder. You can always adjust the spice levels by reducing or increasing the amount of chilli or cayenne pepper used.

Can I make Butter Chicken dairy-free?

Absolutely! Substitute the yoghurt and cream with coconut yoghurt and coconut cream or a dairy-free alternative of your choice. Use oil or a plant-based butter substitute for cooking. The flavors will still be rich and satisfying.

What is the best way to serve Butter Chicken for a crowd?

Serve it buffet-style in a large, warmed dish with plenty of basmati rice and assorted sides like naan, papadums, and fresh salads. This setup lets everyone customize their plates and enjoy the meal at their own pace.

Why do I need to marinate the chicken overnight?

Marinating overnight allows the spices and yoghurt to deeply penetrate the chicken, making it incredibly tender and bursting with flavor. While three hours is the minimum, longer marination makes a noticeable difference.

Final Thoughts

If you’re looking for a dish that fills your kitchen with the aromas of warm spices and comforts your soul with creamy goodness, this Butter Chicken recipe is a must-try. It’s the kind of meal you want to make again and again, for cozy dinners or impressing guests with a taste of Indian home cooking. So gather your ingredients, fire up your stove, and get ready to fall in love with this luscious classic.

Butter Chicken Recipe

★★★★★

5 from 10 reviews

Author: Elara
Total Time: 3 hours 35 minutes (including marinating)
Yield: 4 servings 1x
Diet: Halal

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Description

This classic Butter Chicken recipe features tender chicken thigh pieces marinated in a blend of yogurt and aromatic spices, cooked in a rich, creamy tomato sauce. Perfectly spiced yet mild enough for all palates, it’s a comforting Indian dish best served with basmati rice and garnished with fresh coriander.

Instructions

Optional Blitz: For an extra smooth sauce, combine all marinade ingredients except the chicken in a food processor and blend until smooth. This step is optional and can be skipped.
Marinate Chicken: In a bowl, mix the marinade ingredients with the chicken pieces. Cover and refrigerate for at least 3 hours, preferably overnight or up to 24 hours, to allow flavors to penetrate.
Cook Chicken: Heat ghee, butter, or oil in a large frying pan over high heat. Remove the chicken pieces from the marinade without shaking off excess but do not add leftover marinade from the bowl to the pan.
Sear Chicken: Place chicken pieces in the hot pan and cook for about 3 minutes until the chicken turns white all over. The chicken does not brown much due to the marinade.
Prepare Sauce: Lower the heat and add tomato passata, heavy cream, sugar, salt, and any remaining marinade from the bowl to the pan. Simmer gently on low heat for 20 minutes, stirring occasionally, until the sauce thickens and flavors meld. Taste and adjust salt if needed.
Garnish and Serve: Sprinkle freshly chopped coriander or cilantro leaves over the finished butter chicken if desired. Serve hot with basmati rice or your choice of white rice.
Optional Sides: This dish pairs beautifully with easy no-yeast flatbread and no-fry papadums for a complete meal.

Notes

Garam masala is a traditional Indian spice blend that can be bought pre-made or homemade.
Adjust chili powder or cayenne pepper based on your preferred spice level.
Substitute ghee or butter with vegetable oil for a lighter version.
Tomato passata ensures a smooth tomato base; alternatively, you can use crushed tomatoes but the texture will differ.
Heavy/thickened cream is essential for the authentic rich and creamy texture.
Marinating the chicken overnight dramatically improves flavor and tenderness.
Serving with basmati rice highlights the dish’s Indian origins and complements the rich sauce.

Prep Time: 10 minutes plus marinating time (minimum 3 hours, preferably overnight)
Cook Time: 25 minutes
Category: Main Course
Method: Marinating, Pan-frying, Simmering
Cuisine: Indian