Butter chicken might not be what you’d expect from a Midwest kitchen, but stick with me here. My neighbor, Priya, shared this recipe with me years ago when I mentioned how much I loved the butter chicken from our local Indian restaurant. She laughed and said I could make it better at home, and you know what? She was absolutely right.
I remember standing in her kitchen, watching her bloom those spices in butter, the aroma filling the air and making my mouth water. She taught me that good food doesn’t need to be complicated, just made with care. Now I make this butter chicken for my family at least twice a month, and they request it more than my pot roast. The tender chicken in that creamy, slightly spiced tomato sauce over rice brings everyone to the table asking for seconds. Your kitchen’s about to smell incredible.
What Makes This Butter Chicken So Special
In my experience cooking for family gatherings and weeknight dinners, I’ve learned that the most loved recipes are ones that look impressive but don’t keep you in the kitchen all evening. This butter chicken delivers restaurant-quality results right at home, and nobody needs to know how simple it actually is.
Here’s why this recipe belongs in your rotation:
- Comes together in under an hour, perfect for busy weeknights
- Uses ingredients you can find at any grocery store
- One-pan cooking makes cleanup a breeze
- The spice level adjusts easily to please everyone at your table
- Leftovers taste even better the next day for easy meal prep
- That creamy sauce over rice creates the perfect comfort food combination
After making this countless times, I can tell you it’s become one of those recipes my family asks for by name.
Understanding Your Ingredients
Boneless chicken thighs create the most tender, juicy butter chicken. I always choose thighs over breasts because they stay moist even if you cook them a few minutes longer.
Greek yogurt tenderizes the chicken during marinating while adding tang to balance the rich cream sauce. In my kitchen, I prefer full-fat yogurt for the best flavor and texture.
Garam masala is the heart of butter chicken’s warm, complex flavor. I’ve found that fresh garam masala makes a noticeable difference, so I replace mine every six months.
Fresh ginger brings bright, spicy notes that complement the creamy tomato sauce beautifully. Priya taught me to always use fresh ginger rather than dried for this dish.
Tomato puree forms the base of your sauce, providing body and that classic butter chicken color. I use canned tomato puree for convenience and consistent results.
Heavy cream creates that signature velvety texture everyone loves. In my experience, using full-fat cream gives you the richest, most authentic-tasting sauce.
Butter adds richness and helps bloom the spices, releasing their essential oils for maximum flavor. Don’t skimp here – it’s called butter chicken for a reason.
Paprika and turmeric provide color and depth without adding heat. These spices create that gorgeous orange-red sauce color you see in restaurants.
How to Make Butter Chicken
Step 1. In a large bowl, whisk together the yogurt, lemon juice, garam masala, cumin, coriander, chili powder, and salt. Add your chicken pieces and toss to coat completely. I’ve learned that even 15 minutes of marinating makes a difference, but overnight in the fridge gives you the most flavor.
Step 2. Heat 1 tablespoon of butter in your large skillet over medium-high heat. Add the marinated chicken in a single layer and cook for about 6 to 7 minutes, turning once, until browned on both sides. The chicken doesn’t need to be cooked through yet. Remove to a plate and set aside.
Step 3. In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the chopped onion and cook for 5 to 6 minutes, stirring occasionally, until golden brown and softened.
Step 4. Stir in the minced garlic and grated ginger, cooking for about 1 minute until wonderfully fragrant. Betty’s tip: you’ll know it’s ready when the aroma makes you lean closer to the pan.
Step 5. Add the garam masala, cumin, paprika, turmeric, and chili powder to the skillet. Stir constantly for about 30 seconds to bloom the spices. This step releases their essential oils and deepens the flavor tremendously.
Step 6. Pour in the tomato puree and stir to combine with the spices. Season with salt, pepper, and sugar if using. Let this simmer for 10 minutes, stirring occasionally, until it thickens slightly and the raw tomato smell disappears.
Step 7. Reduce the heat to low and stir in the heavy cream until well combined. The sauce will turn that beautiful creamy orange color. Cook for 2 minutes to warm the cream through, being careful not to let it boil.
Step 8. Return the chicken and any accumulated juices to the skillet. Nestle the pieces into the sauce and simmer gently for 10 to 12 minutes. The key I discovered is keeping the heat low so the cream doesn’t separate. The chicken is done when it reaches 165°F internally.
Step 9. Taste and adjust the seasoning if needed. Garnish with freshly chopped cilantro and serve hot with naan, basmati rice, or cauliflower rice.
Keeping This Recipe Fresh
I typically store butter chicken in an airtight container in the fridge for 3 to 4 days. The flavors actually deepen overnight, making leftovers especially delicious. For the best texture, I reheat it gently on the stovetop over low heat, adding a splash of cream or water if the sauce has thickened too much.
Betty’s freezing method works beautifully here, with one important note: freeze the sauce without the cream, then add fresh cream when you reheat. This prevents the cream from separating. The chicken and tomato base freeze well for up to 2 months in a freezer-safe container. Thaw overnight in the refrigerator before reheating.
For the best texture, I reheat butter chicken on the stovetop rather than the microwave. Warm it slowly over medium-low heat, stirring occasionally, until heated through.
Perfect Partners for Butter Chicken
Basmati rice is traditional and for good reason – the fluffy, fragrant grains soak up that incredible sauce perfectly. I always make extra because my family goes through it fast.
Naan bread gives you something to scoop up every last bit of sauce. In my family, we always have warm naan on the table for this dish.
Coconut rice adds a subtle sweetness that complements the spiced chicken beautifully. The creamy coconut flavor pairs wonderfully with the tomato-based sauce.
Cucumber raita provides a cool, refreshing contrast to the warm spices. The tangy yogurt sauce balances the richness perfectly.
Roasted vegetables add color and nutrition to your plate. I especially love roasted cauliflower or Brussels sprouts alongside butter chicken.
Mango chutney brings sweet and tangy notes that elevate every bite. It’s one of those condiments that takes the meal from good to memorable.
FAQs
Many home cooks find success with chicken breasts, though they can dry out more easily. I recommend cutting them into smaller pieces and watching the cooking time carefully.
To prevent this issue, simply reduce or omit the chili powder and cayenne pepper. The dish will still have wonderful flavor from the garam masala and other spices.
I recommend using coconut cream for a dairy-free option, or you can substitute half-and-half, though the sauce will be slightly less rich.
Quick and Easy Homemade Butter Chicken
Ingredients
Equipment
Method
- In a large bowl, combine yogurt, lemon juice, 2 teaspoons garam masala, 1 teaspoon cumin, coriander, 1 teaspoon chili powder, and salt. Add chicken pieces and toss to coat. Marinate for at least 15 minutes or overnight in the refrigerator.
- Heat 1 tablespoon butter in a large skillet over medium-high heat. Add marinated chicken and cook for 6 to 7 minutes until browned on both sides but not fully cooked through. Remove to a plate.
- Melt remaining 2 tablespoons butter in the same skillet over medium heat. Add chopped onion and saute for 5 to 6 minutes until golden brown and softened.
- Add minced garlic and grated ginger. Cook for 1 minute, stirring constantly, until fragrant.
- Stir in remaining garam masala, cumin, paprika, turmeric, and chili powder. Cook for 30 seconds, stirring constantly, to bloom the spices and release their essential oils.
- Pour in tomato puree and stir to combine. Season with salt, pepper, and sugar if using. Simmer for 10 minutes, stirring occasionally, until sauce thickens slightly.
- Reduce heat to low and stir in heavy cream until well combined. Cook for 2 minutes to warm through, being careful not to let it boil.
- Return chicken and any accumulated juices to the skillet. Simmer gently for 10 to 12 minutes over low heat until chicken is fully cooked through and reaches 165°F internally.
- Taste and adjust seasoning if needed. Garnish with fresh cilantro and serve hot with naan, basmati rice, or cauliflower rice.
