If you are craving a dish that brings together rich, creamy textures with bold, aromatic flavors, this Indian Butter Chicken Recipe is the perfect choice. Bursting with layers of warmth from garam masala, turmeric, and a delicate balance of spices, this classic comfort food is tender, juicy chicken enveloped in a luscious tomato and butter sauce. Whether you’re a seasoned cooker or a kitchen newbie, this recipe is straightforward, incredibly satisfying, and guaranteed to impress anyone lucky enough to share your table.
Ingredients You’ll Need
These ingredients are simple staples that come together beautifully to create the rich taste and velvety texture of Indian Butter Chicken. Each component plays a crucial role in balancing flavor, color, and creaminess for that authentic experience.
- ¾ cup full-fat plain yogurt: Acts as a tenderizing marinade base and adds subtle tanginess that enhances the chicken.
- 2 cloves garlic (minced): Provides a fragrant depth and a touch of pungency to the marinade.
- 1 tablespoon lemon juice (from ½ lemon): Adds brightness and helps tenderize the chicken overnight.
- 1 tablespoon grated fresh ginger: Lends a warm, slightly spicy undertone essential to Indian cooking.
- 1 tablespoon Garam Masala Indian spice: The star spice blend delivering warming complexity and authentic Indian flavor.
- 1 teaspoon ground turmeric: Gives a beautiful golden color and mild earthiness to the dish.
- ½ teaspoon ground cumin: Adds a slightly smoky, nutty aroma that complements other spices.
- ½ teaspoon kosher salt: Enhances all the vibrant flavors.
- ¼ teaspoon ground black pepper: Provides gentle heat to balance the creaminess.
- ¼ teaspoon ground cayenne pepper (or more to taste): Adds the perfect kick of spice without overpowering.
- 1½ pounds boneless, skinless chicken thighs (cut into 1-inch pieces): Chosen for juiciness and tenderness, perfect for absorbing the marinade.
- 3 tablespoons unsalted butter (⅜ stick): The hallmark ingredient for richness and that silky smooth sauce texture.
- 8 ounces tomato sauce (1 can): Forms the tangy base for the creamy curry sauce.
- 1 cup heavy cream: Brings luscious creaminess that softens and balances the spices beautifully.
- 1 tablespoon tomato paste: Intensifies the tomato flavor and adds depth to the sauce.
- ½ tablespoon granulated sugar: Rounds out acidity and brightens the overall taste.
- Fresh cilantro (optional, for serving): Adds a burst of fresh herbal brightness as a garnish.
How to Make Indian Butter Chicken Recipe
Step 1: Prepare the Marinade and Chicken
Start by mixing the yogurt, minced garlic, lemon juice, grated ginger, garam masala, turmeric, cumin, salt, black pepper, and cayenne pepper in a large Ziplock bag. Gently press the spices into the yogurt so the flavors meld perfectly. Then, add your chicken pieces, massaging them thoroughly to coat every bite with this flavorful marinade. This step is key for tender, deeply infused chicken and sets the tone for the whole recipe.
Step 2: Marinate the Chicken
Seal the bag tightly and let it rest in the fridge for at least 3 hours, although overnight is even better if you have the time. This slow marinating process allows the yogurt and spices to tenderize the chicken and infuse it with vibrant spices and fragrant aroma, so don’t rush it!
Step 3: Cook the Chicken
Heat the butter in a large skillet over medium-high heat until melted and bubbly. Then, working in batches, cook your marinated chicken pieces for 2 to 4 minutes on each side, until you see a beautiful light golden brown crust forming. This searing locks in the juices and builds a marvelous flavor base for your curry sauce.
Step 4: Create the Rich Sauce
Once all the chicken is cooked, add the tomato sauce, heavy cream, tomato paste, and sugar to the skillet. Stir everything together until perfectly combined, then reduce the heat to medium-low. Let the curry simmer gently for about 20 minutes, stirring occasionally, until the sauce thickens to a creamy, velvety consistency. Taste and adjust the seasoning to your liking before serving.
Step 5: Final Touches
Finish your Indian Butter Chicken Recipe by garnishing with fresh cilantro if you like. This final burst of color and freshness elevates the dish beautifully, balancing its rich and creamy profile with a slightly herbal note.
How to Serve Indian Butter Chicken Recipe
Garnishes
Fresh cilantro is the classic garnish, adding vibrant green color and fragrant brightness that cuts through the richness. You can also sprinkle a pinch of garam masala or drizzle a little cream on top for extra indulgence and visual appeal.
Side Dishes
This butter chicken is heavenly served with warm, fluffy basmati rice that soaks up every last drop of the sauce. Alternatively, soft naan bread or roti are perfect for scooping up the luscious curry, making every bite an irresistible experience.
Creative Ways to Present
For a fun twist, serve your Indian Butter Chicken Recipe in mini cast-iron skillets or rustic bowls at a dinner party to impress guests with both flavor and presentation. You can also add a side of pickled onions or a fresh cucumber raita to complement the richness and spice.
Make Ahead and Storage
Storing Leftovers
Leftover Indian Butter Chicken keeps very well in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen as they sit, making the next-day meal just as delicious, if not more.
Freezing
This dish freezes beautifully. Just make sure to cool it completely before transferring the curry and chicken into a freezer-safe container. It will maintain its texture and flavor for up to 2 months, perfect for busy weeknight dinners.
Reheating
When reheating, warm gently on the stovetop over medium heat, stirring occasionally to prevent the cream from separating. You may want to add a splash of water or cream to restore the sauce’s silky texture. Avoid microwaving if possible for the best consistency and flavor.
FAQs
Can I use chicken breast instead of thighs?
Yes, you can use chicken breast, but thighs are preferred for their juiciness and ability to stay tender during cooking. Chicken breast can dry out more easily, so watch the cooking time closely.
Is this recipe very spicy?
This Indian Butter Chicken Recipe has a gentle heat that is easily adjustable. You can reduce or omit the cayenne pepper for a milder version or add more if you love extra spice.
Can I make this recipe dairy-free?
For a dairy-free version, substitute the yogurt and heavy cream with coconut milk or coconut yogurt. Using oil instead of butter works well, but expect a slightly different flavor profile.
Do I need to marinate the chicken overnight?
While marinating overnight yields the best flavor and tenderness, marinating for at least 3 hours still allows the spices and yogurt to infuse the chicken nicely if you’re short on time.
What can I serve besides rice or naan?
Try serving with roasted vegetables, quinoa, or even cauliflower rice for a low-carb option. A crisp salad with cucumber and tomatoes can also complement the creamy curry wonderfully.
Final Thoughts
This Indian Butter Chicken Recipe is a heartfelt favorite that brings warmth, comfort, and exotic flavors into your home kitchen effortlessly. It’s perfect for sharing with family and friends or treating yourself to a little indulgence. Give it a try—you’ll quickly see why it’s a beloved classic that stays in rotation night after night.
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Indian Butter Chicken Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 3 hours 30 minutes (including marinating time)
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
Description
This classic Indian Butter Chicken recipe features tender, marinated chicken thighs cooked in a rich, creamy tomato-based sauce infused with aromatic spices. Perfectly balanced with a blend of garam masala, ginger, and garlic, this dish offers a flavorful and comforting meal that pairs well with rice or naan.
Ingredients
Marinade
- ¾ cup full-fat plain yogurt
- 2 cloves garlic, minced
- 1 tablespoon lemon juice (from ½ lemon)
- 1 tablespoon grated fresh ginger
- 1 tablespoon garam masala Indian spice
- 1 teaspoon ground turmeric
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground cayenne pepper (or more to taste)
- 1½ pounds boneless, skinless chicken thighs (cut into 1-inch pieces)
Sauce
- 3 tablespoons unsalted butter (⅜ stick)
- 8 ounces tomato sauce (1 can)
- 1 cup heavy cream
- 1 tablespoon tomato paste
- ½ tablespoon granulated sugar
- Fresh cilantro (optional, for serving)
Instructions
- Marinate the Chicken: In a large Ziplock bag, combine the yogurt, minced garlic, lemon juice, grated ginger, garam masala, turmeric, cumin, kosher salt, black pepper, and cayenne pepper. Gently massage the spices into the yogurt until well mixed. Add the chicken pieces into the bag and massage again to coat all pieces thoroughly with the spiced yogurt mixture.
- Refrigerate: Seal the Ziplock bag and set it in the refrigerator for at least 3 hours or overnight to allow the flavors to fully infuse and tenderize the chicken.
- Cook the Chicken: Heat a large skillet over medium-high heat and melt the unsalted butter. Working in batches to avoid overcrowding, add the marinated chicken pieces and cook for 2 to 4 minutes per side until the outside is lightly golden brown. Remove the chicken from the skillet and set aside.
- Prepare the Sauce: In the same skillet, add the tomato sauce, heavy cream, tomato paste, and sugar. Stir well to combine, scraping any browned bits from the chicken cooking. Reduce heat to medium-low and simmer for about 20 minutes, stirring occasionally, until the sauce has thickened and flavors meld together. Taste and adjust seasoning if needed.
- Combine and Serve: Return the cooked chicken to the skillet, warming through in the sauce briefly. Garnish with fresh cilantro if desired, and serve hot with rice or naan bread.
Notes
- For best flavor and tenderness, marinate the chicken overnight.
- You can substitute heavy cream with coconut cream for a dairy-free version.
- Adjust cayenne pepper to control the heat level according to your preference.
- Using boneless, skinless chicken thighs keeps the meat juicy and flavorful.
- Serve with basmati rice or warm naan to complement the rich sauce.
