Butter Chicken
This rich and creamy Indian Butter Chicken is packed with bold spices, velvety tomato sauce, and tender marinated chicken. A restaurant-quality dish that’s easy to make at home and perfect for weeknights or special occasions.
Equipment
- Mixing bowls
- Large skillet or saucepan
- Wooden spoon
- Cutting board
- Sharp knife
- Measuring spoons and cups
Ingredients
For the Chicken Marinade
- 1 ½ lbs boneless skinless chicken thighs, cut into bite-sized pieces
- ½ cup plain yogurt
- 1 tablespoon lemon juice
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon smoked paprika
- 1 teaspoon salt
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
For the Butter Chicken Sauce
- 2 tablespoons butter
- 1 tablespoon oil
- 1 medium onion finely chopped
- 1 tablespoon garlic minced
- 1 tablespoon ginger grated
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- ½ teaspoon chili powder adjust to taste
- 1 ½ cups tomato puree
- 1 cup heavy cream or coconut cream for dairy-free
- 1 teaspoon sugar
- Salt to taste
For Garnish
- Fresh cilantro chopped
- 2 tablespoons butter melted
Instructions
Marinate the Chicken
- In a mixing bowl, combine the yogurt, lemon juice, turmeric, garam masala, cumin, coriander, paprika, salt, garlic, and ginger.
- Add the chicken and coat well. Cover and refrigerate for at least 30 minutes (or overnight for best flavor).
Cook the Chicken
- Heat oil in a large skillet over medium-high heat. Add the marinated chicken and cook until browned and cooked through. Remove and set aside.
Sauté the Aromatics
- In the same pan, melt butter and add chopped onions. Sauté until soft and golden.
- Stir in garlic and ginger, cooking until fragrant.
Make the Sauce
- Add cumin, garam masala, coriander, paprika, and chili powder, stirring for 30 seconds.
- Pour in the tomato puree, simmer for 10–15 minutes until thickened.
Finish with Cream and Butter
- Stir in heavy cream and sugar. Return the chicken to the pan and simmer for 10 minutes.
- Finish with melted butter and garnish with fresh cilantro.
- Serve & Enjoy!
Serve hot with basmati rice, naan, or roti.
Notes
For a dairy-free version: Use coconut cream and replace butter with ghee or oil.
For a smoother sauce: Blend before adding the cream.
For extra richness: Stir in a final spoonful of butter before serving.
For a smoother sauce: Blend before adding the cream.
For extra richness: Stir in a final spoonful of butter before serving.