Discover the ultimate Butter Chicken recipe, a rich and creamy Indian dish that’s perfect for any occasion. This easy butter chicken recipe features tender chicken pieces cooked in a spiced tomato-based sauce, blended with yogurt, butter, and cream for an irresistible flavor. Serve with warm naan or basmati rice for the perfect pairing.

Whether you’re looking for restaurant-style butter chicken or a simple homemade version, this recipe delivers. With step-by-step instructions, tips, and variations, you’ll be able to recreate this beloved Indian butter chicken curry effortlessly. Perfect for weeknight dinners, meal prep, or impressing guests with authentic flavors!

Ingredients
For the Butter Chicken:

2 pounds boneless, skinless chicken thighs, trimmed
Salt, to taste
2 tablespoons peanut oil, refined coconut oil, or ghee
¼ cup butter or ghee
2 teaspoons garam masala
2 teaspoons sweet paprika
2 teaspoons ground coriander
1 tablespoon fresh ginger, finely chopped
¼ teaspoon chili powder
1 cinnamon stick
6 cardamom pods, bruised with the flat side of a knife
1 (15-ounce) can tomato sauce
1 ½ tablespoons granulated sugar (or honey, maple syrup, or coconut sugar)
⅓ cup full-fat plain yogurt, at room temperature
½ cup heavy cream or half-and-half, at room temperature
1 tablespoon fresh lemon juice

Serving Suggestions (Optional but Recommended):

Finely chopped cilantro
1 cup steamed basmati rice
Fresh naan

Instructions

Prepare the Chicken:
- On a cutting board, slice the chicken thighs into small, even-sized pieces. Spread the pieces in a single layer and season both sides liberally with salt. Set aside.
Cook the Chicken:
- Heat a wok over medium-high heat. Once hot, add peanut oil and swirl to coat the surface. Heat until the oil shimmers.
- Add half of the chicken pieces to the wok and cook, stirring frequently, for about 4 minutes or until lightly browned.
- Transfer the browned chicken to a plate and repeat with the remaining chicken. Set aside.
Prepare the Sauce Base:
- Discard any remaining oil from the wok. Lower the heat to medium-low and melt the butter, swirling occasionally to coat evenly.
- Add the garam masala, sweet paprika, coriander, ginger, chili powder, cinnamon stick, and bruised cardamom pods. Stir constantly for about 1 minute or until fragrant.
Simmer the Chicken in Sauce:
- Return the chicken to the wok, stirring to coat it in the spiced butter.
- Add the tomato sauce and sugar, stirring well to combine. Simmer the mixture for 10 to 15 minutes until the chicken reaches an internal temperature of 160°F to 163°F.
Finish the Sauce:
- Remove the wok from heat and let it cool slightly. Stir in the yogurt, heavy cream, and lemon juice until fully incorporated.
- Return the wok to heat and simmer for an additional 5 minutes, allowing the sauce to thicken and ensuring the chicken is cooked through. Adjust salt to taste.
Serve:
- Plate the butter chicken with steamed basmati rice and naan. Garnish with chopped cilantro if desired, and serve immediately.

Table of Contents

Tips

Chicken Cuts: Use chicken thighs for juicier results, but chicken breasts can also work.
Consistency: For a thicker sauce, simmer for a longer time or reduce the liquid slightly.
Spice Level: Adjust the chili powder for a spicier or milder dish.

Variations and Substitutions

Dairy-Free Option: Replace butter and cream with coconut cream or a dairy-free alternative.
Protein: Substitute chicken with tofu or paneer for a vegetarian version.
Tomato Sauce: Use fresh pureed tomatoes for a fresher flavor.

FAQs

Q: Can I make this dish ahead of time?
A: Yes! Butter chicken tastes even better the next day as the flavors meld. Store in the refrigerator for up to 3 days.

Q: Can I freeze butter chicken?
A: Absolutely. Freeze in an airtight container for up to 2 months. Reheat gently to prevent curdling.

Q: How spicy is this dish?
A: It’s mildly spiced but can be adjusted by increasing or reducing the chili powder.

Serving Suggestions

Pair with fluffy basmati rice to soak up the rich sauce.
Serve with fresh naan or roti for scooping up every bite.
Add a cooling side like cucumber raita or a simple salad.

Why You’ll Love This Recipe

A restaurant-quality dish made easily at home.
Packed with bold, aromatic flavors.
Versatile and customizable to your preferences.
Perfect for family dinners, meal prep, or entertaining guests.

Enjoy the ultimate comfort food with this creamy, flavorful butter chicken!

Butter Chicken Recipe

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

Ingredients
For the Butter Chicken:
2 pounds boneless, skinless chicken thighs, trimmed
Salt, to taste
2 tablespoons peanut oil, refined coconut oil, or ghee
¼ cup butter or ghee
2 teaspoons garam masala
2 teaspoons sweet paprika
2 teaspoons ground coriander
1 tablespoon fresh ginger, finely chopped
¼ teaspoon chili powder
1 cinnamon stick
6 cardamom pods, bruised with the flat side of a knife
1 (15-ounce) can tomato sauce
1 ½ tablespoons granulated sugar (or honey, maple syrup, or coconut sugar)
⅓ cup full-fat plain yogurt, at room temperature
½ cup heavy cream or half-and-half, at room temperature
1 tablespoon fresh lemon juice
Serving Suggestions (Optional but Recommended):
Finely chopped cilantro
1 cup steamed basmati rice
Fresh naan

Directions

Prepare the Chicken:
On a cutting board, slice the chicken thighs into small, even-sized pieces. Spread the pieces in a single layer and season both sides liberally with salt. Set aside.
Cook the Chicken:
Heat a wok over medium-high heat. Once hot, add peanut oil and swirl to coat the surface. Heat until the oil shimmers.
Add half of the chicken pieces to the wok and cook, stirring frequently, for about 4 minutes or until lightly browned.
Transfer the browned chicken to a plate and repeat with the remaining chicken. Set aside.
Prepare the Sauce Base:
Discard any remaining oil from the wok. Lower the heat to medium-low and melt the butter, swirling occasionally to coat evenly.
Add the garam masala, sweet paprika, coriander, ginger, chili powder, cinnamon stick, and bruised cardamom pods. Stir constantly for about 1 minute or until fragrant.
Simmer the Chicken in Sauce:
Return the chicken to the wok, stirring to coat it in the spiced butter.
Add the tomato sauce and sugar, stirring well to combine. Simmer the mixture for 10 to 15 minutes until the chicken reaches an internal temperature of 160°F to 163°F.
Finish the Sauce:
Remove the wok from heat and let it cool slightly. Stir in the yogurt, heavy cream, and lemon juice until fully incorporated.
Return the wok to heat and simmer for an additional 5 minutes, allowing the sauce to thicken and ensuring the chicken is cooked through. Adjust salt to taste.
Serve:
Plate the butter chicken with steamed basmati rice and naan. Garnish with chopped cilantro if desired, and serve immediately.