There’s something absolutely magical about a steaming plate of butter chicken that instantly transports you to the bustling streets of Delhi. I still remember the first time I tasted authentic butter chicken at a small Indian restaurant—the velvety sauce, the perfectly spiced chicken, and that unmistakable richness left me craving more for weeks. After countless attempts in my own kitchen, I’ve finally cracked the code to making restaurant-quality butter chicken at home, and trust me, it’s easier than you think!
This recipe has become my go-to comfort meal whenever I need something warming, satisfying, and impressively delicious. Whether you’re cooking for a weeknight dinner or entertaining guests, this homemade butter chicken delivers every single time without requiring hours in the kitchen or a trip to specialty stores.
Why You’ll Love This Butter Chicken Recipe
First and foremost, this recipe comes together in under an hour from start to finish. Unlike traditional versions that require overnight marinades and complex spice blends, my streamlined approach delivers incredible flavor with simple pantry staples. Additionally, the creamy tomato-based sauce is perfectly balanced—not too spicy, not too mild—making it a crowd-pleaser for both adventurous eaters and those new to Indian cuisine.
Another reason to love this recipe is its incredible versatility. You can easily adjust the heat level by adding more or less cayenne pepper, making it perfect for families with varying spice tolerances. Furthermore, the leftovers (if you have any!) taste even better the next day as the flavors continue to develop and meld together.
The texture of this butter chicken is absolutely divine. The chicken pieces are tender and juicy, while the sauce is luxuriously creamy with just the right consistency to coat every bite. Moreover, the finishing touch of cold butter creates that signature silky richness that makes butter chicken so irresistible.
Ingredients You’ll Need
For the Chicken & Marinade
The marinade is where the magic begins, creating tender, flavorful chicken that serves as the perfect foundation for our rich sauce.
- 1 ½ pounds skinless boneless chicken thighs, cut into bite-sized chunks
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- ½ teaspoon curry powder
- 1 tablespoon Greek yogurt
For the Butter Chicken Sauce
This is where the true heart of butter chicken lives—a luscious, aromatic sauce that brings everything together beautifully.
- 3 tablespoons vegetable oil
- 3 tablespoons butter, divided
- 6 garlic cloves, minced
- 1 medium onion, diced
- 1 15-ounce can tomato sauce
- 1 teaspoon sugar
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 2 cups heavy cream
- ½ teaspoon cayenne pepper (optional for heat)
- 1 teaspoon garam masala
- ½ teaspoon curry powder
- ¼ cup freshly chopped parsley (optional, for garnish)
What to Serve With
Butter chicken absolutely shines when paired with warm, fluffy naan bread for scooping up that incredible sauce. Steamed basmati rice is another classic accompaniment that soaks up the creamy goodness perfectly. For a complete meal, consider adding a simple cucumber raita or a fresh side salad to balance the richness.
How to Make Butter Chicken
Marinate the Chicken
Begin by preparing your chicken marinade, which infuses the meat with layers of flavor. In a medium bowl, combine the chicken chunks with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix everything thoroughly, ensuring each piece is evenly coated with the aromatic mixture. Let the chicken marinate for at least 15 minutes while you prep the remaining ingredients—this brief marination period allows the yogurt to tenderize the meat while the spices penetrate deeply.
Cook the Chicken
Heat 3 tablespoons of vegetable oil in a large skillet over medium-high heat until it shimmers slightly. Carefully add the marinated chicken pieces in a single layer, being careful not to overcrowd the pan. Cook for approximately 8-10 minutes, stirring occasionally, until the chicken develops a beautiful golden-brown exterior and is cooked through completely.
Once done, remove the chicken from the skillet and set it aside on a plate. Importantly, leave the flavorful oil in the pan—it’s packed with delicious browned bits that will add depth to your sauce.
Prepare the Sauce Base
Lower the heat to medium to prevent burning and add 1 tablespoon of butter to the same skillet. As the butter melts, use a wooden spoon to deglaze the pan, scraping up all those caramelized bits from the bottom. If the pan seems dry, add a small splash of water to help release those flavorful pieces.
Next, add the minced garlic and diced onion along with a pinch of salt. Sauté the aromatics for about 5 minutes, stirring frequently, until the onion becomes translucent and soft, and your kitchen fills with an irresistible fragrance.
Build the Sauce
Pour in the tomato sauce and add the sugar, which helps balance the acidity of the tomatoes. Stir everything together and let it simmer for 2-3 minutes, allowing the tomato sauce to slightly thicken and concentrate. Now, return the cooked chicken to the skillet, mixing well to coat each piece with the tomato mixture.
Pour in the heavy cream slowly, stirring continuously as you do so. Watch as the sauce transforms into a gorgeous orange color that’s characteristic of authentic butter chicken. The cream not only adds richness but also mellows the spices beautifully.
Season and Simmer
This is where your butter chicken truly comes alive with flavor. Add the cayenne pepper (if you’re using it for extra heat), garam masala, curry powder, and black pepper. Stir everything thoroughly to distribute the spices evenly throughout the sauce.
Reduce the heat to low and let the sauce simmer gently for about 10 minutes. During this time, the flavors will meld together beautifully, the sauce will thicken slightly, and the chicken will absorb all those wonderful aromatics. Taste the sauce and adjust the salt according to your preference—don’t be shy about seasoning properly, as it makes all the difference!
Finish with Butter
For that final touch of luxury, stir in the remaining 2 tablespoons of cold butter. Watch as it melts slowly into the sauce, creating an incredibly silky, glossy finish that’s truly restaurant-worthy. The butter adds a subtle richness that ties all the flavors together perfectly.
If you’re using fresh parsley, sprinkle it over the top for a pop of color and freshness that contrasts beautifully with the rich sauce.
Serve and Enjoy
Transfer your butter chicken to a serving dish and serve it piping hot alongside warm naan bread and fluffy steamed rice. The combination of tender chicken, creamy sauce, and soft bread is simply heavenly. Don’t forget to have extra naan on hand—you’ll want every last drop of that incredible sauce!
Serving Suggestions
Perfect Pairings
While naan and rice are the classic choices, you can also serve this butter chicken with jeera rice (cumin-flavored rice) for extra aromatic appeal. Garlic naan takes things up another notch, complementing the flavors beautifully. For a lighter option, try serving it over cauliflower rice to reduce carbs without sacrificing flavor.
Creating a Complete Indian Feast
Transform your butter chicken into a full Indian dinner spread by adding a few complementary dishes. Start with samosas or pakoras as appetizers, then serve the butter chicken alongside dal (lentil curry) and a vegetable dish like palak paneer or aloo gobi. This creates a balanced, restaurant-style meal that will impress any dinner guest.
Recipe Variations to Try
Lighter Version
If you’re looking to lighten things up slightly, substitute half of the heavy cream with coconut milk for a different flavor profile. Alternatively, use half-and-half instead of heavy cream to reduce calories while maintaining creaminess. Greek yogurt can also replace some of the cream for a tangier, protein-rich variation.
Spice It Up
For those who love serious heat, increase the cayenne pepper to a full teaspoon or add diced green chilies along with the onions. A dash of red chili flakes stirred in at the end provides an extra kick that heat-lovers will appreciate.
Protein Swaps
While chicken thighs are ideal for their tenderness and flavor, you can absolutely use chicken breast if that’s what you have on hand. Just be careful not to overcook them, as breast meat can dry out more easily. Paneer (Indian cottage cheese) makes an excellent vegetarian alternative—simply skip the marinade and add cubed paneer directly to the sauce during the last 5 minutes of cooking.
Add Vegetables
Boost the nutritional value by adding vegetables to your butter chicken. Bell peppers, peas, and spinach all work wonderfully, adding color, texture, and vitamins. Simply stir them in during the simmering stage so they cook through properly.
Make-Ahead Tips
Meal Prep Magic
Butter chicken is fantastic for meal prepping, making your busy weeknights so much easier. Cook the entire recipe as directed, then let it cool completely before dividing it into individual portions. Store in airtight containers in the refrigerator for up to 4 days or freeze for up to 3 months.
When reheating, add a splash of cream or milk to restore the sauce’s creamy consistency, as it may thicken slightly during storage. Reheat gently on the stovetop over low heat, stirring occasionally, until warmed through completely.
Marinating Ahead
You can marinate the chicken up to 24 hours in advance for even deeper flavor penetration. Simply prepare the marinade, coat the chicken, cover the bowl, and refrigerate until you’re ready to cook. This actually improves the final result, as the yogurt has more time to tenderize the meat.
Freezing Tips
Butter chicken freezes exceptionally well, making it perfect for batch cooking. Freeze in portion-sized containers for convenient single servings, or freeze the entire batch in a large freezer-safe container. Thaw overnight in the refrigerator before reheating gently on the stovetop.
Notes
Sauce Consistency: If your sauce becomes too runny during cooking, don’t panic—there’s an easy fix! Mix together 1 tablespoon of cornstarch with ⅓ cup of water until smooth, then stir this slurry into the simmering sauce. Let it cook for about 5 minutes, and watch as the sauce thickens to the perfect consistency.
Chicken Choice: Dark meat (thighs) stays more tender and juicy than white meat (breasts) in this recipe, making it my top recommendation. However, if you prefer white meat, reduce the cooking time slightly to prevent drying out.
Spice Level: The cayenne pepper is truly optional and can be omitted entirely for a mild version. Conversely, you can increase it for more heat—just remember that a little goes a long way!
Best Quality Cream: Using good-quality heavy cream makes a noticeable difference in the final texture and richness of your sauce. Avoid ultra-pasteurized cream if possible, as regular cream creates a better mouthfeel.
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works well in this recipe, though it tends to be slightly less forgiving if overcooked. Cut the breasts into evenly sized chunks and reduce the cooking time by 1-2 minutes to ensure they stay tender and juicy. Keep a close eye on them to prevent drying out.
What if I don’t have garam masala?
Garam masala is a key spice blend that gives butter chicken its authentic flavor, but if you don’t have it, you can create a simple substitute. Mix together equal parts ground cumin, coriander, and cardamom with a pinch of cinnamon and cloves. While it won’t be identical, it’ll still deliver delicious results.
How spicy is this butter chicken?
Without the optional cayenne pepper, this recipe is quite mild with just a gentle warmth from the curry powder and garam masala. It’s perfect for those who prefer less spicy food or are cooking for children. Adding the cayenne brings it to a medium heat level, but you can always adjust to your preference.
Can I make this dairy-free?
Yes, with a few substitutions! Replace the Greek yogurt in the marinade with coconut yogurt, use coconut oil instead of butter, and substitute the heavy cream with full-fat coconut milk. The flavor will be slightly different with subtle coconut notes, but it’s still incredibly delicious.
Why is my sauce separating?
Sauce separation usually happens when the heat is too high or the cream is added too quickly. Always reduce the heat before adding cream, and pour it in gradually while stirring constantly. If separation occurs, remove from heat immediately and whisk vigorously—adding a tablespoon of cold cream can help bring it back together.
How do I store leftovers?
Store leftover butter chicken in an airtight container in the refrigerator for 3-4 days. The flavors actually develop and improve overnight, making it even more delicious the next day! Reheat gently on the stovetop over low heat, adding a splash of cream or water if needed to adjust the consistency.
Can I double this recipe?
Definitely! This recipe doubles beautifully for larger gatherings or meal prep. Just make sure you’re using a skillet large enough to cook the chicken in a single layer (or cook in batches) to ensure proper browning. Everything else scales up perfectly without any adjustments needed to cooking times.