Butter Chicken – Indian
Recipe Summary
- A rich and creamy Indian butter chicken recipe featuring tender chicken pieces cooked in a flavorful tomato-based sauce with aromatic spices. Perfect for a comforting dinner, served with rice or naan.
All Ingredients - For Chicken
- Chicken Breast 2 lbs
- Salt to taste
- Pepper to taste
- Chili Powder 1 tsp
- Turmeric 1/2 tsp
All Ingredients - For Sauce
- Butter 4 tbsp
- Yellow Onion 1 1/2 cups
- Garam Masala 3 tsp
- Chili Powder 1 tsp
- Cumin 1 tsp
- Cayenne Pepper 1 tsp
- Grated Ginger 1 tbsp
- Garlic 3 cloves
- Cinnamon Stick 3 inch
- Salt to taste
- Pepper to taste
- Tomato Sauce 14 oz
- Water 1 cup
- Heavy Cream 1 cup
- Butter 2 tbsp
Tools You'll Need
- Pot
- Dutch oven
- Bowl
Don't have an ingredient? Try these swaps
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Heavy cream?
- 3/4 cup whole milk + 1/4 cup melted butter — Good for sauces, not whipping.
- Equal parts evaporated milk
- Full-fat coconut milk (1:1) — Adds mild coconut flavor.
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Season the Chicken
Cut 2 lbs of chicken breast into cubes. In a bowl, season the chicken with salt, pepper, 1 tsp chili powder, and 1/2 tsp turmeric. Mix thoroughly to coat all chicken pieces.
Step 2: Brown the Chicken
Melt 2 tbsp of butter in a large pot or Dutch oven over medium heat. Add the seasoned chicken pieces and brown them on all sides until lightly golden. Remove the browned chicken from the pot and set aside.
Step 3: Sauté Aromatics and Spices
Add another 2 tbsp of butter to the same pot. Add 1 1/2 cups of chopped yellow onion, 3 tsp garam masala, 1 tsp chili powder, 1 tsp cumin, 1 tsp cayenne pepper, 1 tbsp grated ginger, 3 minced garlic cloves, and a 3-inch cinnamon stick. Season with salt and pepper. Sauté the mixture, stirring frequently, until the onions are softened and the spices are fragrant, about .
Step 4: Build the Sauce Base
Pour in 14 oz of tomato sauce and 1 cup of water. Stir well to combine all ingredients and bring the mixture to a gentle simmer.
Step 5: Add Cream and Chicken
Stir in 1 cup of heavy cream until it is fully incorporated into the sauce. Return the browned chicken pieces to the pot, ensuring they are submerged in the sauce.
Step 6: Simmer the Curry
Cover the pot with a lid and let the butter chicken simmer for , allowing the flavors to meld and the chicken to cook through.
Step 7: Finish with Butter
Remove the lid and stir in the final 2 tbsp of butter until it melts and enriches the sauce.
Step 8: Serve
Serve the hot butter chicken over a bed of fluffy white rice. Garnish with fresh cilantro if desired.
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