Butter Chicken is a creamy, comforting dish featuring tender pieces of chicken simmered in a rich tomato and butter sauce. The sauce balances mild spices like garam masala and cumin with buttery smoothness, making it a favorite in many homes around the world.
I love making Butter Chicken because it feels like a special meal but is surprisingly easy to prepare. The smell while it cooks fills the kitchen with warming spices that make everyone’s mouth water. One tip I always follow is to cook the chicken just right so it stays juicy and soft in that velvety sauce.
I usually serve Butter Chicken over fluffy basmati rice or with warm naan bread to scoop up every bit of the sauce. It’s one of those dishes that brings friends and family together, perfect for cozy dinners or when you want to treat yourself to something a little extra satisfying.
Key Ingredients & Substitutions
Chicken: Thighs are my favorite here because they stay tender and juicy. You can use breasts if you prefer leaner meat, but watch cooking time so they don’t dry out.
Yogurt: It tenderizes the chicken and adds mild tang. Use plain Greek yogurt or regular plain yogurt—both work well. For dairy-free, try coconut yogurt.
Tomato puree: This gives the sauce its rich color and body. Canned tomato puree works great, but fresh blended tomatoes are good too if you have them handy.
Butter and cream: They create the silky sauce texture. For a lighter version, you can reduce the butter or use half-and-half instead of heavy cream.
Spices: Garam masala, cumin, and turmeric are key to that classic flavor. Feel free to adjust chili powder to control heat, or swap with smoked paprika for a milder, smoky taste.
How Do You Get the Chicken Tender and Saucy Without Overcooking?
The secret is marinating and careful cooking:
- Marinate well: The yogurt and lemon juice break down proteins, making chicken soft and flavorful. I like marinating for at least an hour, or overnight if possible.
- Don’t overcrowd the pan: Cook the chicken in batches if needed. This helps it brown nicely instead of steaming.
- Cook just through: Don’t cook the chicken all the way in the pan. It will finish cooking in the sauce and stay tender.
- Simmer gently: Add cream at low heat and let it warm without boiling, preserving that smooth, rich texture.
Equipment You’ll Need
- Large skillet or frying pan – I prefer a wide pan so everything cooks evenly and the sauce thickens nicely.
- Mixing bowls – for marinating the chicken without mess and keeping flavors separate.
- Whisk or spoon – to stir the sauce smoothly without lumps.
- Measuring spoons and cups – for accurate spice and ingredient measurements.
- Knife and cutting board – for chopping onions and herbs efficiently.
- Food processor or blender (optional) – if you want to blend fresh tomatoes or coconut yogurt for a smooth sauce.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or paneer for a different protein or to keep it vegetarian. Both are tasty in the rich sauce.
- Add roasted bell peppers or spinach to boost the veggie content and add color.
- Use coconut milk or cashew cream instead of heavy cream for a dairy-free version with a slight sweetness.
- Mix in a pinch of cinnamon or cardamom to deepen the spice profile and add warm undertones.
How to Make Butter Chicken?
Ingredients You’ll Need:
- 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 cup plain yogurt
- 1 tbsp lemon juice
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp chili powder (adjust to taste)
- 2 tbsp butter
- 1 tbsp vegetable oil
- 1 medium onion, finely chopped
- 2 cups tomato puree (fresh or canned)
- 1 tsp ground coriander
- 1/2 cup heavy cream
- 1 tsp sugar (optional, to balance acidity)
- Salt to taste
- Fresh cilantro (coriander) leaves, chopped for garnish
Time Needed
This recipe takes about 15 minutes to prepare, including marinating the chicken. For best flavor, marinate for at least 1 hour or overnight if you can. Cooking and simmering the dish takes around 30 minutes, so plan for about 1 to 1.5 hours total if you include marinating time.
Step-by-Step Instructions:
1. Marinate the Chicken:
In a bowl, mix yogurt, lemon juice, ginger-garlic paste, turmeric, garam masala, cumin, chili powder, and salt. Add the chicken pieces and stir well to cover them in the marinade. Cover the bowl and refrigerate for at least 1 hour, or better yet, overnight.
2. Cook the Chicken:
Heat vegetable oil in a large pan over medium-high heat. Shake off excess marinade from the chicken and add the pieces to the pan. Cook them until they are just done and lightly golden, about 5-7 minutes. Remove the chicken from the pan and set aside.
3. Make the Sauce:
In the same pan, melt the butter over medium heat. Add the finely chopped onions and sauté until they turn golden brown. Then, add the tomato puree and ground coriander. Cook this mixture, stirring often, until thick and the oil starts to separate from the sauce, about 10-15 minutes.
4. Finish the Sauce and Combine:
Add sugar if you like to balance the acidity, and season with salt. Turn the heat to low and slowly stir in the cream. Let it simmer gently for 5 minutes, stirring now and then. Then, add the cooked chicken back to the pan and mix it well into the sauce. Cook everything together on low heat for another 5 minutes until the chicken is warmed through and tender.
5. Garnish and Serve:
Sprinkle freshly chopped cilantro over the dish. Serve your delicious butter chicken hot with fluffy basmati rice or warm naan bread for a complete meal.
Can I Use Frozen Chicken for Butter Chicken?
Yes! Just be sure to thaw the chicken fully before marinating and cooking. Thaw overnight in the fridge or use the cold water method for quicker thawing. This ensures even cooking and better flavor absorption.
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. Reheat gently on the stove or in the microwave before serving.
What Can I Substitute for Heavy Cream?
If you want a lighter or dairy-free option, use coconut milk, cashew cream, or half-and-half instead of heavy cream. These alternatives still keep the sauce rich and creamy with a slightly different flavor profile.
How Do I Adjust the Spice Level?
To reduce heat, simply cut back on the chili powder or replace it with smoked paprika for a milder taste. If you like it spicier, add more chili powder or a pinch of cayenne pepper to the marinade or sauce.
