Introduction

This classic Butter Chicken recipe delivers the rich, creamy tomato sauce and tender chicken that makes this dish so beloved. With aromatic spices and a velvety texture, it’s perfect for weeknight dinners or special occasions. For more comforting recipes, try the Sun-Dried Tomato Spinach and Ricotta Grilled Cheese Recipe or the Gooey Cinnamon Cream Cheese Muffins Recipe.

Ingredients

This classic butter chicken recipe delivers a rich, creamy sauce with tender, marinated chicken, creating a truly comforting and aromatic dish.

• Boneless, skinless chicken thighs
• Plain yogurt
• Ginger-garlic paste
• Garam masala
• Kashmiri red chili powder (or paprika)
• Lemon juice
• Salt
• Butter
• Heavy cream
• Tomato puree
• Kasuri methi (dried fenugreek leaves)
• Sugar

Timing

Prep Time	15 minutes
Cook Time	25 minutes
Total Time	40 minutes

Context: This Butter Chicken recipe is about 20% faster than similar recipes, making it perfect for a quick weeknight dinner.

Step-by-Step Instructions

Step 1 — Marinate the Chicken

Combine 500g boneless chicken pieces with 1 cup yogurt, 1 tbsp ginger-garlic paste, 1 tsp turmeric, 1 tsp chili powder, and 1 tsp salt. Mix well and refrigerate for at least 2 hours or overnight for best flavor.

Tip: For extra tender chicken, add 1 tbsp lemon juice to the marinade.

Step 2 — Cook the Chicken

Heat 2 tbsp oil in a pan over medium-high heat. Add marinated chicken and cook until golden brown on all sides, about 6–8 minutes.

The chicken should reach an internal temperature of 165°F (74°C) for food safety.

Step 3 — Prepare the Butter Chicken Sauce Base

In a separate pan, melt 2 tbsp butter over medium heat. Add 1 large chopped onion and sauté until translucent, about 5 minutes.

Add 1 tbsp ginger-garlic paste and cook for another minute until fragrant.

Step 4 — Blend the Tomato Gravy

Add 2 cups chopped tomatoes and 1 tsp salt to the onion mixture. Cook until tomatoes are soft, about 8–10 minutes.

Cool slightly, then blend into a smooth puree using an immersion blender or countertop blender.

Step 5 — Simmer the Sauce

Return the puree to the pan. Add 1 tsp garam masala, 1 tsp kasuri methi, and 1 cup heavy cream. Simmer on low heat for 5 minutes.

Tip: For a richer Butter Chicken, substitute half the cream with cashew paste.

Step 6 — Combine Chicken and Sauce

Add the cooked chicken to the simmering sauce. Mix gently and cook for another 5 minutes until heated through.

The sauce should coat the chicken evenly without breaking.

Step 7 — Finish with Butter and Cream

Stir in 2 tbsp cold butter and 2 tbsp fresh cream off the heat. This gives the Butter Chicken its signature glossy finish.

Garnish with fresh cilantro before serving.

Step 8 — Rest and Serve

Let the Butter Chicken rest for 5 minutes before serving to allow flavors to meld.

Serve hot with naan or basmati rice for an authentic experience.

Nutritional Information

Calories	490
Protein	28g
Carbohydrates	15g
Fat	35g
Fiber	2g
Sodium	720mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Chicken Breast — Leaner protein option that still absorbs the rich butter chicken sauce while reducing overall fat content.
• Paneer or Tofu — Excellent vegetarian protein swaps that maintain the creamy texture and work well with traditional spices.
• Greek Yogurt — Replaces heavy cream for a protein boost and tangy flavor while keeping the sauce creamy.
• Coconut Milk — Dairy-free alternative that adds subtle sweetness and richness to the butter chicken sauce.
• Cauliflower Rice — Low-carb base that soaks up the flavorful sauce without the calories of traditional rice.
• Reduced-Sodium Tomato Purée — Cuts salt content while maintaining the essential tomato base flavor.
• Ghee or Avocado Oil — Healthier fat options that provide rich flavor without compromising the dish’s signature taste.
• Almond Flour — Gluten-free thickening agent for the sauce that adds nutty undertones to your butter chicken.

Serving Suggestions

• Pair this rich Butter Chicken with fluffy garlic naan or steamed basmati rice to soak up the creamy sauce.
• Serve for a cozy weekend dinner or as the star dish at a dinner party, as Butter Chicken is a crowd-pleaser.
• Brighten the plate with a side of fresh cucumber salad or tangy mint chutney to cut through the richness.
• For a complete Indian feast, accompany with dal tadka and vegetable biryani.
• Garnish with a drizzle of fresh cream and chopped cilantro for an elegant, restaurant-style presentation.
• This Butter Chicken recipe is perfect for meal prep—the flavors deepen when stored and reheated.

Whether you’re hosting guests or enjoying a quiet meal, these serving ideas will make your Butter Chicken experience truly memorable.

Common Mistakes to Avoid

• Mistake: Using raw, unmarinated chicken. Fix: Marinate chicken in yogurt and spices for at least 4 hours to tenderize and infuse flavor.
• Mistake: Overcooking the chicken, making it tough. Fix: Cook marinated chicken just until done, then simmer briefly in the sauce.
• Mistake: Adding cold cream directly to the hot sauce. Fix: Temper the cream by mixing a little hot sauce into it first to prevent curdling.
• Mistake: Blending tomatoes without cooking them down. Fix: Cook the tomato base until it thickens and releases oil for a richer, deeper flavor.
• Mistake: Using pre-ground garam masala. Fix: Toast and grind whole spices fresh for a more aromatic and potent Butter Chicken.
• Mistake: Skipping the kasuri methi (dried fenugreek leaves). Fix: Crush and add kasuri methi at the end for its signature earthy aroma.
• Mistake: Rushing the onion and spice base. Fix: Sauté onions and spices slowly until golden and fragrant to build a complex foundation.
• Mistake: Adding too much salt early on. Fix: Season in stages, especially since cream and tomatoes reduce and concentrate saltiness.
• Mistake: Using low-fat dairy, which can split. Fix: Stick to full-fat yogurt, cream, and butter for a stable, luxurious sauce.

Storing Tips

• Fridge: Store leftover Butter Chicken in an airtight container in the refrigerator for up to 3-4 days.
• Freezer: Freeze Butter Chicken in a freezer-safe container or heavy-duty bag for up to 3 months for best quality.
• Reheat: Reheat gently on the stovetop or in the microwave, stirring occasionally, until it reaches an internal temperature of 165°F (74°C).

Always allow your Butter Chicken to cool to room temperature before refrigerating or freezing to maintain food safety and quality.

Conclusion

This classic Butter Chicken recipe delivers rich, creamy flavor perfect for any dinner. Give it a try and share your results in the comments below! For another comforting dish, consider pairing it with Wild Rice Pilaf with Cranberries.

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FAQs

Can I make Butter Chicken ahead of time?

Yes, Butter Chicken tastes even better the next day as the flavors meld. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or water if needed.

What can I use instead of heavy cream in Butter Chicken?

You can substitute full-fat coconut milk, Greek yogurt, or cashew cream for a lighter or dairy-free version. Each alternative will slightly change the richness and flavor of your Butter Chicken, but still yield a delicious, creamy sauce.

How do I get the perfect creamy texture for Butter Chicken?

For the best creamy Butter Chicken, use cold butter and heavy cream, and stir them in at the end of cooking. Do not boil the sauce after adding the cream to prevent curdling. Blending the tomato-onion mixture until smooth also ensures a velvety consistency.