This Indian Butter Chicken recipe features tender chicken thighs simmered in a creamy tomato sauce brightened with lemon and layered with warming spices. It delivers a takeout-style dinner that’s simple enough for a weeknight yet rich and satisfying.
Indian Butter Chicken in a Creamy Tomato Sauce
Butter chicken is a favorite at restaurants for a reason: tender pieces of chicken bathed in a sauce that’s mildly spiced, tangy, and luxuriously creamy. Serve it over basmati rice or with warm flatbread for a complete, crowd-pleasing meal.
This version is straightforward and approachable. No advanced techniques or hard-to-find ingredients are required, and the dish comes together on the stovetop in about 30 minutes if you allow a short marinating time.
This Chicken Curry Is Great Because…
- It’s full of flavor without being overly spicy.
- Quick and easy to prepare—ideal for busy evenings.
- Uses simple, wholesome ingredients.
- Feels special yet requires no advanced skills.
The Ingredients You’ll Need
Butter chicken uses a short list of accessible ingredients. Below are the components split into chicken and sauce elements.
For the Chicken
- Plain yogurt: Full-fat is preferred for richness, but regular yogurt works.
- Lemon juice: A small amount adds brightness.
- Salt
- Garam masala: A fragrant Indian spice blend; use half of it in the marinade and the rest in the sauce.
- Chili powder: Adds mild heat and depth.
- Turmeric: For color and subtle warmth.
- Chicken: Boneless, skinless chicken thighs cut into 1-inch pieces for juicy results.
For the Sauce
- Vegetable oil: For sautéing.
- Brown sugar: Balances the tomatoes with a touch of sweetness.
- Spices: Ground cumin, cardamom, cinnamon, and cloves for warmth and aroma.
- Ginger: Fresh minced ginger is best, though ground ginger can substitute.
- Garlic: Minced or pressed.
- Canned tomatoes: Crushed or pureed tomatoes both work.
- Heavy cream: Adds silkiness to the sauce.
- Butter: Unsalted preferred; it enriches the final sauce.
- Chopped cilantro: For garnish and a fresh herbal lift.
How to Make It
For best texture and flavor, allow the chicken to marinate for at least an hour. If you have time, marinate longer (up to 24 hours).
- Marinate the chicken: In a large bowl, whisk together yogurt, lemon juice, salt, half the garam masala, chili powder, and turmeric. Add the chicken and toss to coat. Refrigerate for at least 1 hour.
- Cook the chicken: Heat oil in a large pot or Dutch oven over medium heat. Add the marinated chicken and cook, stirring occasionally, until browned and no longer pink, about 4–5 minutes.
- Add the sauce: Stir in the remaining garam masala, brown sugar, cumin, cardamom, cinnamon, cloves, ginger, and garlic. Add the tomatoes and heavy cream, then simmer uncovered for 10–15 minutes, stirring occasionally.
- Finish: Stir in the butter until melted, remove from heat, taste and adjust seasoning, then garnish with chopped cilantro and serve immediately.
Tips for Success
These practical tips help ensure a great result every time.
- Ease of slicing: Partially freezing chicken for about an hour makes it easier to cut into uniform pieces.
- Non-dairy option: Substitute full-fat coconut milk for heavy cream and coconut oil for vegetable oil for a coconut-forward variation.
- Adjust creaminess: Add another ½ cup of heavy cream if you prefer a richer, creamier sauce.
What to Serve with Butter Chicken
Basmati rice is a classic choice, but other sides pair beautifully as well:
- Steamed or lightly buttered basmati rice.
- Simple flatbread or homemade flatbread to soak up the sauce.
- Roasted or grilled vegetables for a lighter contrast.
Storing and Reheating
- Allow the butter chicken to cool completely, then store in an airtight container in the refrigerator for 2–3 days.
- Reheat gently in a saucepan over medium-low heat, stirring occasionally, or use a microwave on medium power until warmed through.
Can I Freeze Butter Chicken?
- Yes. Transfer cooled butter chicken to airtight freezer-safe containers or heavy-duty freezer bags and freeze for up to four to six months.
- Thaw in the refrigerator overnight before reheating.
Indian Butter Chicken
Ingredients
For the Chicken:
- ½ cup full-fat plain yogurt
- 2 tablespoons lemon juice
- 2 teaspoons salt
- 2 teaspoons garam masala, divided
- 1 teaspoon chili powder
- ½ teaspoon ground turmeric
- 2 pounds boneless, skinless chicken thighs, chopped into 1-inch pieces
For the Sauce:
- 2 tablespoons vegetable oil
- 1 tablespoon brown sugar
- ½ teaspoon ground cumin
- ½ teaspoon ground cardamom
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 2 tablespoons fresh minced ginger
- 4 cloves garlic, minced
- 1 (15-ounce) can crushed or pureed tomatoes
- ½ cup heavy cream
- 4 tablespoons unsalted butter
- Chopped cilantro, for garnish
Instructions
- In a large bowl, mix yogurt, lemon juice, salt, half the garam masala, chili powder, and turmeric. Add the chicken and toss to coat. Cover and refrigerate 1–24 hours.
- Heat oil in a large pot or Dutch oven over medium heat. Add the chicken with the marinade and cook, stirring occasionally, until no longer pink, about 4–5 minutes.
- Add the remaining garam masala, brown sugar, cumin, cardamom, cinnamon, cloves, ginger, and garlic. Stir in tomatoes and heavy cream. Simmer uncovered 10–15 minutes, stirring now and then.
- Stir in butter until melted. Remove from heat, adjust seasoning to taste, garnish with cilantro, and serve immediately.
Notes
- Serve with basmati rice or flatbread.
- For an extra creamy sauce, add an additional ½ cup heavy cream.
- Store leftovers in an airtight container in the refrigerator for 2–3 days, or freeze for up to 4–6 months.
Nutrition
Calories: 556 kcal | Carbohydrates: 17 g | Protein: 48 g | Fat: 33 g
Nutritional values are estimates and will vary based on ingredients and portion sizes.
More Chicken Dinner Ideas
- Sweet and Sour Chicken
- Salsa Verde Chicken Enchiladas
- Chicken Schnitzel