Butter Chicken – Indian Style
Summary
- This easy-to-make butter chicken recipe features tender chicken pieces marinated in yogurt and spices, then simmered in a rich, creamy, and aromatic tomato-based curry sauce. It's a flavorful and irresistible dish perfect for a comforting meal.
All Ingredients - Chicken Marinade
- Boneless, skinless chicken breasts or thighs 1.5 lbs
- Plain yogurt 1/2 cup
- Lemon juice 1 tbsp
- Fresh ginger, grated 1 tbsp
- Garlic, minced 1 tbsp
- Garam masala 1 tsp
- Turmeric 1 tsp
- Salt 1/2 tsp
- Cayenne pepper (optional) 1/4 tsp
All Ingredients - Butter Chicken Sauce
- Olive oil 2 tbsp
- Butter 2 tbsp
- Medium onion, finely diced 1
- Fresh ginger, grated 1 tbsp
- Garlic, minced 1 tbsp
- Garam masala 1 tsp
- Ground cumin 1 tsp
- Ground coriander 1 tsp
- Turmeric 1/2 tsp
- Salt 1/2 tsp
- Cayenne pepper (optional) 1/4 tsp
- Crushed tomatoes (14.5 oz can) or tomato puree 1 can
- Heavy cream 1/2 cup
- Sugar 1 tbsp
- Fresh cilantro, chopped (for garnish) 1/4 cup
Tools You'll Need
- Skillet
- Dutch oven
- Pan
- Mixing bowl
Plan Ahead
Up to 4 hrs of hands-off time you can shift to earlier.
- Step 1 · Refrigerate4 hrs
…chicken is coated. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
Don't have an ingredient? Try these swaps
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.
No Ginger (fresh)?
- 1/2 tsp ground ginger (per 1 tbsp fresh)
- 1/2 tsp ginger paste (per 1 tsp fresh)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
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 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.
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Marinate the Chicken
Cut chicken into 1-inch pieces. In a large bowl, combine plain yogurt, lemon juice, grated ginger, garlic, garam masala, turmeric, salt, and optional cayenne pepper. Add the chicken pieces to the marinade and mix well to ensure all chicken is coated. for at least , or up to in the refrigerator.
Step 2: Sear the Chicken
Heat olive oil and butter in a large skillet or Dutch oven over medium-high heat. Once hot, add the chicken pieces in a single layer. Cook for per side until the chicken is browned and . Remove the chicken from the pan and set aside.
Step 3: Sauté Aromatics
In the same pan, add the finely onion and cook for , stirring occasionally, until it softens and turns lightly golden brown. Add the remaining grated ginger and garlic, and cook for another minute until fragrant.
Step 4: Build the Sauce
Stir in the garam masala, ground cumin, ground coriander, turmeric, salt, and optional cayenne pepper. Cook for until the spices are fragrant. Pour in the crushed tomatoes (or tomato puree), heavy cream, and sugar. Bring the sauce to a gentle , stirring occasionally.
Step 5: Combine and Simmer
Return the chicken pieces to the sauce. Stir to combine thoroughly. the heat to low, cover the pan, and let it for , or until the chicken is cooked through and the flavors have melded together.
Step 6: Garnish and Serve
Remove the butter chicken from the heat. Garnish generously with fresh chopped cilantro. Serve hot with basmati rice and warm naan bread.
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