Butter Chicken Recipe is one of those dishes that wraps you in warmth from the first bite. This creamy, aromatic curry has earned its place as a weeknight favorite in kitchens across America, bringing restaurant flavors right to your table with surprisingly simple ingredients.
Growing up in the Midwest, I never imagined Indian cuisine would become such a staple in my kitchen. But after my neighbor shared her family’s approach to making this dish years ago, I was hooked. The way the tender chicken melts into that silky, spiced tomato cream sauce reminded me of the cozy Sunday suppers at my grandmother’s farm. There’s something about a dish that fills your kitchen with layers of garlic, warm spices, and butter that just makes a house feel like home. Now, every time I simmer this sauce and watch it turn that gorgeous orange color, I’m reminded that the best comfort foods are the ones we make with our own hands. Time to get your skillet ready!
What Makes This Butter Chicken So Special
My family asks for this Butter Chicken Recipe at least twice a month, and I never get tired of making it. After perfecting this dish over countless dinners, I’ve learned exactly what makes it work so beautifully every single time.
- Uses everyday ingredients you can find at any grocery store
- Comes together in just 45 minutes on busy evenings
- Delivers that rich, restaurant-quality flavor without complicated techniques
- The marinade keeps the chicken incredibly tender and juicy
- Creates enough sauce to coat every bite of rice and naan perfectly
- Adapts easily when you want more or less heat
Ingredient Spotlight
Boneless chicken thighs form the heart of this recipe because they stay moist during cooking and soak up all those wonderful spices. I always choose thighs over breast meat for butter chicken since they have enough fat to stay tender even if you cook them a few extra minutes.
Greek yogurt tenderizes the chicken during marinating while adding a subtle tang that balances the richness. In my kitchen, I prefer full-fat Greek yogurt for the best texture and flavor.
Garam masala brings that signature warmth and complexity to butter chicken with its blend of cinnamon, cardamom, and other aromatic spices. This is the ingredient that really makes the dish taste authentic.
Heavy cream creates that luxurious, velvety texture everyone loves about this curry. I’ve found that using real heavy cream instead of half-and-half makes all the difference in achieving that silky restaurant-style sauce.
Tomato sauce provides the base for your curry, giving it body and that beautiful orange-red color. I stick with plain canned tomato sauce rather than marinara or anything pre-seasoned.
Cold butter stirred in at the very end gives the sauce its signature glossy finish and adds an extra layer of richness. Betty always finishes her cream sauces this way for that professional touch.
How to Make Butter Chicken
Step 1. I’ve learned that marinating the chicken is where great butter chicken begins. Combine your chicken chunks with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt in a bowl, making sure every piece gets coated. Let this sit for at least 15 minutes while you prep everything else.
Step 2. Heat your oil in a large skillet over medium-high heat until it shimmers. Add the marinated chicken and let it cook for 8 to 10 minutes, stirring occasionally so each piece gets golden brown on multiple sides. After years of making this, I’ve discovered that getting good color on the chicken adds incredible depth to the final dish.
Step 3. Remove the cooked chicken and set it aside, but keep all that flavorful oil in the pan. Lower your heat to medium and add 1 tablespoon of butter, scraping up any browned bits stuck to the bottom.
Step 4. Betty’s tip: Add your minced garlic and diced onion with a pinch of salt to the pan. Saute until the onion turns translucent and your kitchen smells amazing, usually about 4 to 5 minutes.
Step 5. Stir in the tomato sauce and sugar, letting it bubble gently for 2 to 3 minutes. This brief simmer helps develop the sauce’s flavor before you add the chicken back in.
Step 6. Return the chicken to the skillet and pour in the heavy cream, stirring until everything turns that gorgeous orange color. Through trial and error, I learned not to rush this step because you want the cream fully incorporated.
Step 7. Add your cayenne pepper if you like some heat, along with the garam masala, curry powder, and black pepper. Let the Butter Chicken Recipe simmer on low heat for 10 minutes so all those spices can meld together beautifully. Taste and adjust the salt as needed.
Step 8. The key I discovered is finishing with those last 2 tablespoons of cold butter, stirring until it melts into the sauce for that silky, restaurant-quality finish. Sprinkle with fresh parsley if you like a pop of color.
Keeping This Butter Chicken Fresh
I typically store leftovers in an airtight container in the refrigerator where they’ll stay fresh for up to 3 days. The sauce may thicken as it sits, so when reheating, I add a splash of water or cream and warm it gently over low heat on the stovetop to bring back that silky texture.
Betty’s freezing method works beautifully for butter chicken because the cream-based sauce holds up well. I portion it into freezer-safe containers and freeze for up to 2 months. Thaw it overnight in the fridge before reheating, and you’ll have a quick dinner ready to go.
For the best texture when reheating from frozen, I reheat it slowly on the stovetop rather than the microwave. This helps the sauce come back together smoothly without separating, and it gives you a chance to adjust the consistency and seasoning if needed.
Perfect Partners for Butter Chicken
Warm naan bread is essential for scooping up every bit of that creamy sauce. I love how the soft, pillowy texture contrasts with the rich curry, and there’s something special about tearing off pieces to share around the table.
Steamed basmati rice soaks up the sauce perfectly and adds a light, fluffy element to balance the richness. The delicate flavor of basmati won’t compete with the spiced curry, making it my go-to choice.
Simple cucumber raita provides a cool, refreshing contrast to the warm spices. Try mixing diced cucumber with yogurt, a little mint, and salt for a quick side that cuts through the richness beautifully.
Roasted cauliflower adds a slightly sweet, nutty flavor that pairs wonderfully with butter chicken. The crispy edges give you a nice textural contrast against the creamy sauce.
Garlic green beans bring a fresh, crisp element to your plate. I quickly saute them with garlic and a touch of butter for a simple vegetable that doesn’t overwhelm the main dish.
For more inspiration on what to serve alongside this curry, check out my Street Corn Chicken Rice Bowls for another flavorful dinner idea, or try my Garlic Butter Steak Bites with Parmesan Cream when you’re craving something equally rich and satisfying.
FAQs
Betty’s solution is to prepare the entire dish up to a day in advance, store it in the fridge, and reheat it gently before serving. The flavors actually deepen overnight, making it even more delicious
To keep the warmth without the heat, skip the cayenne pepper entirely and reduce the curry powder by half. The garam masala will still give you wonderful flavor without much heat.
I recommend sticking with thighs because they stay moist and tender, but if you prefer breast meat, cut it into smaller chunks and watch the cooking time carefully to prevent drying out.
Quick & Easy Homemade Butter Chicken Recipe
Ingredients
Equipment
Method
- In a medium bowl, combine chicken chunks with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix well until chicken is evenly coated and let marinate for at least 15 minutes while preparing other ingredients.
- Heat 3 tablespoons of vegetable oil in a large skillet over medium-high heat. Add marinated chicken and cook for 8 to 10 minutes, stirring occasionally, until golden brown and cooked through. Remove chicken from skillet and set aside, leaving the oil in the pan.
- Stir in tomato sauce and sugar. Let simmer for 2 to 3 minutes before adding the chicken back into the skillet. Mix well, then pour in heavy cream and stir until sauce turns a beautiful orange color.
- Add cayenne pepper if using, garam masala, curry powder, and black pepper. Let sauce simmer on low heat for 10 minutes, allowing flavors to meld together. Taste and adjust salt as needed.
- Stir in remaining 2 tablespoons of cold butter and let it melt into the sauce for a silky finish. Sprinkle with chopped parsley if desired.
- Serve hot with naan bread and steamed rice. Enjoy immediately.
