Hey there, my friend. You are about to make the best butter chicken right in your kitchen. No fancy skills needed, just simple steps and a creamy, flavorful sauce that will have you licking your plate.
And guess what? You don’t need a tandoor or hard-to-find spices. Let’s get started.
Utensils You Need
These are the utensils and equipment you need to make this recipe:
- Large bowl (for marinating the chicken)
- Cutting board and knife
- Large pan or skillet
- Blender (for the sauce)
- Wooden spoon or spatula
- Measuring cups and spoons
Important Info
- Servings: 4 servings
- Estimated Cost: This recipe costs about $15 to make.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Calories per Serving: 480 calories
- Cook Method: Stovetop
- Season: Perfect all year round
- Courses: Main Course
- Cuisine: Indian
- Diets: GlutenFreeDiet
Ingredients You Need
- 1 lb boneless chicken thighs or breasts, cut into bite-sized pieces
- ½ cup plain yogurt
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- 1 teaspoon garam masala
- 1 teaspoon chili powder
- 2 tablespoons butter
- 1 tablespoon oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 teaspoon paprika
- 1 teaspoon sugar
- 1 cup tomato puree
- ½ cup heavy cream
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 2 tablespoons chopped cilantro (for garnish)
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Boneless chicken | Bone-in chicken (adjust cooking time) |
| Yogurt | Buttermilk or coconut milk |
| Heavy cream | Coconut cream or whole milk |
| Tomato puree | Canned crushed tomatoes |
| Butter | Ghee or regular cooking oil |
Instructions
- Marinate the Chicken – In a large bowl, mix yogurt, lemon juice, salt, cumin, coriander, turmeric, garam masala, and chili powder. Add the chicken and coat it well. Let it marinate for at least 30 minutes or overnight for best results.
- Cook the Chicken – Heat 1 tablespoon of oil in a large pan over medium-high heat. Add the marinated chicken and cook for about 5 minutes until browned. Remove and set aside.
- Make the Sauce – In the same pan, melt the butter. Add chopped onions and cook until soft. Stir in garlic and ginger, then add paprika, sugar, and tomato puree. Cook for about 10 minutes until the sauce thickens.
- Blend the Sauce – Let the sauce cool slightly, then blend it until smooth. Pour it back into the pan.
- Combine and Simmer – Add the cooked chicken back into the sauce. Stir in heavy cream, salt, and black pepper. Simmer for 10 minutes on low heat until the chicken is fully cooked and the sauce is creamy.
- Garnish and Serve – Sprinkle chopped cilantro on top. Serve warm with rice or naan.
Notes
- Marinate the chicken overnight for deeper flavor.
- Use a blender for a silky smooth sauce.
- Adjust the spice level by adding more or less chili powder.
- If the sauce is too thick, add a little water or cream to thin it out.
- Butter chicken tastes even better the next day, so leftovers are a win.
What to Serve with Butter Chicken
- Steamed basmati rice
- Naan or roti
- Cucumber raita
- Pickled onions
Frequently Asked Questions
Can I make butter chicken without cream?
Yes, you can use coconut cream or whole milk instead. It will still be creamy but with a slightly different taste.
How can I make it less spicy?
Reduce the chili powder or leave it out completely. You can also add extra cream to mellow the heat.
Can I use chicken breast instead of thighs?
Yes, chicken breast works, but thighs are juicier and more flavorful. If using breast, be careful not to overcook it.
How do I store and reheat butter chicken?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat, adding a splash of water or cream if needed.
Can I freeze butter chicken?
Yes, freeze it in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
