Name: Indian Butter Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1.5 lbs boneless, skinless chicken thighs; 1 cup Greek yogurt; 1 tablespoon lemon juice; 1 tablespoon minced garlic (divided); 1 tablespoon minced ginger (divided); 1.5 teaspoons garam masala; 1 teaspoon turmeric; 1 teaspoon chili powder; 1 teaspoon salt; 2 tablespoons butter (plus more for cooking); 1.5 cups tomato purée; 1 cup heavy cream; 1 teaspoon sugar; Fresh cilantro for garnish

Indian Butter Chicken has always held a special place in my kitchen. It’s one of those comforting dishes I turn to when I want something rich, flavorful, and soul-satisfying. The creamy tomato-based sauce, infused with warming spices, hugs tender pieces of marinated chicken in the most indulgent way. Whether I’m cooking for guests or treating myself to a cozy night in, this dish never disappoints.

What I love most is how it balances boldness and comfort. It’s vibrant with garam masala and a hint of chili, yet mellowed beautifully by butter and cream. I’ve cooked Indian Butter Chicken more times than I can count, and each time, I refine it just a little more. Now, I’m excited to share my best version with you—no shortcuts, just honest, fragrant cooking that delivers big flavor in every bite.

Why You’ll Love This Indian Butter Chicken

This recipe brings restaurant-quality flavor to your home kitchen, without the need for a tandoor or hard-to-find ingredients. You’ll love how the chicken is first marinated for deep flavor, then simmered gently in a rich, buttery, spiced sauce. It pairs beautifully with rice or naan, and tastes even better the next day. Whether you’re a seasoned home cook or just diving into Indian cuisine, this dish will quickly become a favorite.

What Kind of Chicken Should I Use?

For Indian Butter Chicken, I prefer using boneless, skinless chicken thighs. They stay juicy and tender throughout cooking, absorbing the marinade and spices beautifully. Chicken breasts can work too, especially if you’re aiming for a leaner version, but be careful not to overcook them or they’ll turn dry. Whichever cut you choose, make sure to marinate it well—it’s the key to rich flavor in every bite.

Options for Substitutions

Not every ingredient has to be set in stone. Here are some flexible swaps that still deliver delicious results:

Chicken alternatives: Paneer or tofu makes a fantastic vegetarian version. Just skip the marinade time and simmer them gently in the sauce.
Cream: If you’re avoiding dairy, coconut cream or cashew cream are creamy, flavorful substitutes.
Butter: Ghee is traditional and adds an extra nutty richness, but regular unsalted butter works just as well.
Yogurt in marinade: Greek yogurt gives a nice tang and helps tenderize the chicken, but you can use plain regular yogurt or even coconut yogurt for a dairy-free option.
Tomato base: Canned crushed tomatoes or tomato purée both work. Just be sure to simmer long enough to remove any tinny taste.

These substitutions ensure the essence of Butter Chicken stays intact while fitting your dietary needs or pantry limitations.

Ingredients for This Indian Butter Chicken

Chicken thighs – These are the star of the dish. Their higher fat content means they stay tender and juicy even after simmering in the sauce.
Greek yogurt – Used in the marinade to tenderize the chicken and infuse it with flavor. The slight tang also balances the richness of the dish.
Lemon juice – Adds brightness and helps further tenderize the chicken during marination.
Garam masala – This aromatic spice blend is essential for that signature Indian flavor.
Turmeric and chili powder – They bring color, heat, and depth to both the marinade and the sauce.
Garlic and ginger – Freshly grated for bold flavor; these are foundational to Indian cooking and offer both warmth and sharpness.
Butter – True to its name, this dish needs butter. It brings creamy smoothness and depth to the sauce.
Tomato purée – Forms the rich base of the sauce with its deep umami and slight acidity.
Heavy cream – Stirred in at the end, it transforms the sauce into something velvety and luxurious.
Sugar – Just a touch to round out the acidity of the tomatoes and bring balance.
Salt – Essential to bring out all the flavors and enhance the spices.
Fresh cilantro – Sprinkled on top for a fresh, herbal contrast to the richness of the dish.

Step 1: Marinate the Chicken

In a bowl, combine the chicken thighs with Greek yogurt, lemon juice, garlic, ginger, garam masala, turmeric, chili powder, and salt. Mix well until all the chicken is coated. Cover and refrigerate for at least 1 hour, ideally overnight for the best flavor.

Step 2: Sear the Chicken

Heat a large pan over medium-high heat. Add a little butter or oil and sear the marinated chicken until lightly browned on all sides. You don’t need to cook it all the way through—it will finish cooking in the sauce. Remove from the pan and set aside.

Step 3: Make the Sauce Base

In the same pan, melt butter over medium heat. Add more garlic and ginger, and sauté until fragrant. Stir in tomato purée, chili powder, and a pinch of salt. Let it simmer for 10–15 minutes, stirring occasionally, until the tomato base darkens in color and thickens.

Step 4: Finish the Sauce

Reduce the heat to low. Add the cooked chicken back into the sauce and stir gently. Pour in the heavy cream and a small pinch of sugar. Let everything simmer together for another 10–15 minutes until the chicken is fully cooked and tender, and the sauce is smooth and silky.

Step 5: Garnish and Serve

Turn off the heat and top with freshly chopped cilantro. Serve hot with steamed basmati rice, naan, or both for a truly satisfying meal.

How Long to Cook the Indian Butter Chicken

The cooking process is relatively quick once the marination is done. Here’s a breakdown:

Marination: Minimum 1 hour, ideally overnight
Searing the chicken: 6–8 minutes
Simmering the sauce: 10–15 minutes
Final simmer with cream and chicken: 10–15 minutes

In total, expect about 30–40 minutes of active cooking time after marinating. The result is a deeply flavored, restaurant-worthy dish made in your own kitchen.

Tips for Perfect Indian Butter Chicken

Don’t rush the marinade: The longer the chicken marinates, the more flavorful and tender it becomes.
Use a heavy-bottomed pan: This helps prevent the sauce from burning and ensures even cooking.
Toast the spices: Whether in the marinade or sauce, lightly toasting spices in hot fat brings out their essential oils and boosts flavor.
Balance the richness: The touch of sugar and lemon juice helps cut through the richness of the butter and cream.
Simmer gently: High heat can cause the cream to separate. Keep it low and slow once dairy is added.
Taste and adjust: Add more salt, chili, or sugar at the end if the flavors need a final nudge.

These little details make a big difference and elevate the dish from good to unforgettable.

Watch Out for These Mistakes While Cooking

Skipping the marinade time: Even a quick 30 minutes is better than none. The marinade is where the flavor magic begins.
Overcrowding the pan: Searing chicken in batches prevents steaming and helps develop a better crust and flavor.
Using low-fat dairy: The creaminess is key to butter chicken. Low-fat substitutions can make the sauce too thin or cause it to split.
Not cooking the tomato base enough: This step deepens the flavor. Undercooked tomato purée can taste overly acidic or raw.
Boiling the sauce after adding cream: Keep the heat low to maintain a smooth, luscious texture.
Forgetting to taste and season: Spices vary by brand and age, so always adjust before serving.

What to Serve With Indian Butter Chicken?

Steamed Basmati Rice

The perfect neutral companion that soaks up every drop of that creamy, spiced sauce.

Garlic Naan

Soft, chewy, and infused with garlic—this is a classic partner to scoop up the rich curry.

Jeera Rice (Cumin Rice)

A fragrant rice dish with toasted cumin seeds that complements the robust flavors.

Raita

This cooling yogurt condiment, often made with cucumber or mint, balances the richness of the dish.

Pickled Onions

Sharp, sweet, and tangy—these add a fresh crunch and contrast to every bite.

Roasted Cauliflower

A simple veggie side that holds its own with the bold sauce.

Mango Chutney

A spoonful of this sweet-tart condiment lifts and brightens the dish beautifully.

Green Salad

A crisp, fresh salad with a light vinaigrette offers a palate-cleansing contrast to the creamy curry.

Storage Instructions

Indian Butter Chicken stores exceptionally well, making it ideal for meal prep or leftovers. Once cooled, transfer it to an airtight container:

Refrigerator: Keeps well for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of cream or water if the sauce has thickened too much.
Freezer: Can be frozen for up to 2 months. Let it thaw overnight in the fridge before reheating. The sauce may separate slightly but will come back together with gentle stirring and a bit of cream.

Always store it separate from rice or naan for best texture on reheating.

Estimated Nutrition (Per Serving)

Please note this is an estimate and can vary based on exact ingredients and portion size.

Calories: ~420
Protein: 28g
Carbohydrates: 10g
Fat: 30g
Saturated Fat: 16g
Cholesterol: 120mg
Sodium: 550mg
Sugar: 5g
Fiber: 2g

The dish is rich and satisfying, with most of the calories coming from healthy fats and protein.

Frequently Asked Questions

How spicy is Indian Butter Chicken?

Butter Chicken is generally mild with just a gentle warmth. You can increase or reduce the chili powder to suit your heat preference.

Can I make it dairy-free?

Yes! Use coconut cream or cashew cream in place of heavy cream and plant-based butter or oil instead of traditional butter.

What’s the difference between Butter Chicken and Chicken Tikka Masala?

They’re similar, but Butter Chicken is usually creamier and slightly sweeter, while Chicken Tikka Masala has a bolder, more tomato-forward flavor.

Can I use store-bought curry sauce?

For best results, make the sauce from scratch—it’s what makes this dish truly special. But in a pinch, a quality butter chicken sauce can save time.

Is marinating really necessary?

Absolutely. It tenderizes the chicken and infuses it with deep flavor. Even 1 hour makes a noticeable difference.

How do I keep the sauce from curdling?

Keep the heat low once you add cream and never let it boil. Stir gently and consistently to keep the sauce smooth.

Can I use canned tomatoes instead of purée?

Yes. Crushed or whole canned tomatoes work well—just simmer longer to break them down and intensify the flavor.

What if I don’t have garam masala?

You can mix equal parts ground cumin, coriander, cardamom, cinnamon, and clove as a quick substitute.

Conclusion

Indian Butter Chicken is one of those timeless dishes that brings comfort and bold flavor together in perfect harmony. It’s deeply spiced, rich without being heavy, and endlessly satisfying with every bite. Whether it’s your first time trying it or it’s already a favorite, making it from scratch is incredibly rewarding. With a little prep and the right ingredients, you’ll have a dish that rivals your favorite takeout—right at home.