This creamy, golden butter chicken wraps you up in warmth from the first bite. I started making this years ago after a trip to a tiny Indian restaurant where the owner shared a few of her secrets with me, and I've been hooked ever since. The sauce is silky and rich without being too heavy, and the spices fill your kitchen with the kind of aroma that makes everyone wander in asking what's for dinner.
If you love comforting, flavorful meals, you'll also want to try my crockpot French dip sandwiches or Buffalo Chicken Dip for more weeknight favorites. This easy Indian dinner comes together faster than you'd think, especially if you marinate the chicken the night before.
Why You'll Love This Butter Chicken
Restaurant flavor at home: This butter chicken recipe tastes like it came from your favorite Indian restaurant, but you made it in your own kitchen. The homemade sauce is fresher and more flavorful than anything from a jar.
Mild and family-friendly: Unlike some curries that bring the heat, this one is gentle and approachable. It's a mild curry that kids and adults both enjoy, making it a great weeknight option.
Quick active cooking time: Once the chicken is marinated, the actual cooking takes about 30 minutes. Most of that is hands-off simmering, so you can prep rice or set the table while it cooks.
Make-ahead friendly: You can marinate the chicken overnight and even make the entire curry a day or two in advance. It reheats beautifully and tastes even better the next day.
Flexible and customizable: Swap the chicken for tofu or Quorn, add extra veggies, or adjust the spice level to suit your taste. This recipe adapts easily to what you have on hand.
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Butter Chicken Ingredients
Here's everything you need to make this butter chicken with creamy sauce from scratch.
See Recipe Card Below This Post For Ingredient Quantities
Chicken and Marinade:
- Chicken breast: Diced into bite-sized pieces so it cooks quickly and soaks up all the marinade flavors. You can use thighs if you prefer darker meat.
- Natural yogurt: Tenderizes the chicken and adds a slight tang that balances the richness of the sauce. Full-fat yogurt works best.
- Lemon juice: Brightens the marinade and helps break down the chicken fibers for extra tenderness.
- Garlic: Minced garlic adds a savory depth right from the start.
- Garam masala: A warm spice blend that's essential to Indian cooking. It brings notes of cinnamon, cardamom, and cloves.
- Ground coriander: Adds a subtle citrusy, earthy flavor that rounds out the marinade.
- Paprika: Gives the chicken a gentle warmth and a beautiful color without adding heat.
- Mild chili powder: Adds flavor without making the dish spicy. You can adjust this based on your heat preference.
For the Sauce:
- Onion: Forms the base of the sauce. Blending it smooth creates a silky texture.
- Garlic: Four cloves add a robust, aromatic punch that deepens as it cooks.
- Minced ginger: Brings a fresh, slightly spicy warmth that's signature to Indian cuisine. Fresh ginger is best if you have it.
- Butter: The star of the show. It adds richness and gives the curry its name. Don't skimp on this.
- Sunflower oil: Helps prevent the butter chicken from burning when you cook the aromatics.
- Salt: Balances all the flavors and brings out the sweetness in the tomatoes.
- Garam masala: Used again in the sauce for layered, complex flavor.
- Curry powder: Adds warmth and a golden hue. It's a blend of spices that varies by brand, but they all work well here.
- Paprika: More gentle color and mild warmth.
- Cinnamon: Just a pinch adds a subtle sweetness and warmth that makes the sauce feel cozy.
- Chicken stock: Thins the sauce to the right consistency and adds savory depth.
- Passata: Smooth tomato puree that forms the base of the sauce. It's less acidic than crushed tomatoes and gives a silkier finish.
- Tomato puree (paste): Concentrated tomato flavor that thickens the sauce and intensifies the color.
- Sugar: Balances the acidity of the tomatoes and rounds out the flavor.
- Cardamom pods: Sewn together with string so you can easily remove them later. They add a floral, slightly sweet note.
- Double (heavy) cream: Stirred in at the end for that signature creamy, luxurious texture.
- Coriander (cilantro): Freshly chopped and sprinkled on top for a burst of color and freshness.
how to make Butter Chicken
This chicken curry recipe is easier than it looks, and the results are absolutely worth it.
Marinate the chicken: In a mixing bowl, combine the diced chicken with yogurt, lemon juice, minced garlic, garam masala, ground coriander, paprika, and mild chili powder. Stir everything together until the chicken is fully coated in the marinade. Cover the bowl and let it sit in the fridge for at least 1 hour, or up to overnight if you're planning ahead. The longer it sits, the more flavorful and tender it becomes.
Prepare the onion-garlic-ginger paste: Add the roughly chopped onion, garlic cloves, and minced ginger to a food processor. Blend until it's completely smooth and paste-like. If you're using fresh ginger instead of the jarred kind, toss it in here too. This paste is the flavor foundation of your sauce.
Cook the aromatics: Heat the butter chicken and sunflower oil together in a large frying pan over medium-high heat. Once the butter is melted and starts to sizzle, add the onion-garlic-ginger paste. Cook for 5 to 6 minutes, stirring occasionally, until the paste starts to brown at the edges and smells deeply aromatic. This step builds incredible flavor.
Seal the chicken: Add the marinated chicken (along with any leftover marinade) to the pan. Cook for 3 to 4 minutes, stirring now and then, until the chicken is sealed on all sides and starting to turn golden. It doesn't need to be cooked through yet.
Add spices: Sprinkle in the salt, garam masala, curry powder, paprika, and cinnamon. Stir well so every piece of chicken gets coated. Cook for 1 to 2 minutes until the spices bloom and release their fragrance. Your kitchen will smell amazing at this point.
Make the sauce: Pour in the chicken stock, passata, and tomato puree. Add the sugar and drop in the cardamom pods (tied together with string for easy removal). Stir everything to combine, then bring the mixture to a boil. Once it's bubbling, reduce the heat to low and let it simmer gently for 15 minutes. The sauce will thicken slightly and the flavors will meld together beautifully.
Finish the dish: Fish out the cardamom pods and discard them. Stir in the double cream and let the curry heat through for another 2 to 3 minutes. The sauce should look rich, creamy, and golden.
Serve: Spoon the butter chicken over bowls of fluffy basmati rice. Garnish with freshly chopped coriander for a pop of color and freshness.
Ingredient Substitutions
Greek yogurt instead of natural yogurt: Full-fat Greek yogurt works well in the marinade. It's thicker and tangier, which adds extra flavor.
Coconut cream instead of heavy cream: For a dairy-free version, swap in coconut cream. It adds a subtle sweetness that pairs nicely with the spices.
Chicken thighs instead of breasts: Dark meat stays juicier and has more flavor. Just adjust the cooking time slightly since thighs can take a bit longer.
Tofu or Quorn for vegetarian: Cube firm tofu or use Quorn pieces. Marinate them the same way and cook until golden.
Fresh tomatoes instead of passata: Blend 3 to 4 large ripe tomatoes until smooth. You might need to simmer the sauce a bit longer to thicken it up.
Medium or hot chili powder: If you like more heat, swap the mild chili powder for medium or hot. Start with less and add more to taste.
Extra vegetables: Toss in green beans, zucchini, or bell peppers after sealing the chicken. They'll cook right in the sauce and add color and nutrition.
Equipment
Mixing bowl: For marinating the chicken.
Food processor: Blends the onion, garlic, and ginger into a smooth paste quickly and easily.
Large frying pan: A wide, deep pan works best so everything cooks evenly. You can also use a large skillet or sauté pan.
Measuring cups and spoons: Accurate measurements help balance the flavors.
Knife and chopping board: For dicing the chicken and chopping the coriander.
Wooden spoon or spatula: For stirring the sauce and scraping up all the flavorful bits from the bottom of the pan.
Storage and Reheating Tips
Refrigerator: Store leftover butter chicken in an airtight container in the fridge for up to 2 days. The flavors actually deepen and improve as it sits.
Freezer: Let the curry cool completely, then transfer it to a freezer-safe container. Freeze for up to 3 months. Thaw it overnight in the fridge before reheating.
Reheating: Warm the curry in a pan over medium heat, adding a splash of water or chicken stock if it's thickened too much. Stir occasionally until it's heated through. You can also microwave individual portions for 2 to 3 minutes, stirring halfway.
Make-ahead tip: Marinate the chicken the night before, or even make the entire curry a day in advance. Store it in the fridge and reheat when you're ready to serve. It saves time and tastes even better the next day.
Serving Suggestions
Fluffy basmati rice: The classic pairing. The long grains soak up the sauce beautifully and keep the meal light.
Warm naan bread: Perfect for scooping up every last bit of sauce. You can make homemade naan or buy it from the store and warm it in the oven.
Cucumber raita: A cool, creamy yogurt sauce with diced cucumber and mint. It balances the richness of the curry and adds a refreshing contrast.
Roasted vegetables: Serve alongside roasted cauliflower, carrots, or Brussels sprouts for a colorful, veggie-packed meal.
Expert Tips
Marinate overnight: If you have the time, let the chicken sit in the marinade for 8 hours or overnight. The yogurt tenderizes the meat and the spices penetrate deeper.
Blend the aromatics smooth: A smooth onion-garlic-ginger paste creates a silky sauce. If it's chunky, the texture won't be as luxurious.
Don't skip browning the paste: Cooking the paste until it browns at the edges removes the raw onion flavor and adds sweetness and depth.
Use full-fat dairy: Full-fat yogurt and heavy cream create the richest, creamiest sauce. Low-fat versions can curdle or taste thin.
Tie the cardamom pods together: This makes it so much easier to fish them out before serving. Nobody wants to bite into a whole cardamom pod.
Taste and adjust: Before serving, taste the sauce. Add a pinch more salt, a squeeze of lemon, or a dash more garam masala if needed.
Let it simmer: Don't rush the simmering step. Those 15 minutes let the flavors meld and the sauce thicken to the perfect consistency.
FAQ
What is Butter Chicken made of?
Butter chicken is made with marinated chicken cooked in a creamy tomato-based sauce with butter chicken, cream, and warm spices like garam masala, curry powder, and cinnamon. The marinade usually includes yogurt, lemon juice, and spices to tenderize and flavor the chicken. It's rich, mild, and absolutely delicious served over rice or with naan.
What is better, tikka masala or Butter Chicken?
Both are amazing, but they're slightly different. Tikka masala tends to be a bit tangier and spicier, while butter chicken is creamier and milder. Butter chicken has more butter chicken and cream, giving it a richer, silkier texture. If you like bold, tomato-forward flavors, go for tikka masala. If you want something smooth and comforting, butter chicken is your best bet.
How spicy is Butter Chicken?
Butter chicken is generally a mild curry. This recipe uses mild chili powder and focuses more on warm, aromatic spices than heat. It's family-friendly and perfect for people who don't like very spicy food. If you want to add more kick, you can swap in medium or hot chili powder or stir in some cayenne pepper to taste.
What is the secret to authentic Butter Chicken?
The secret is in the balance of butter chicken, cream, and spices, plus giving the chicken time to marinate. Authentic butter chicken uses a good amount of butter and heavy cream to create that signature richness. Toasting the spices and cooking the onion-garlic-ginger paste until it browns adds deep, complex flavor. Don't rush the simmering step either, it lets everything come together beautifully.
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Pairing
These are my favorite dishes to serve with butter chicken
Butter Chicken
Ingredients
Method
- Place the chicken in a bowl with the marinade ingredients, stirring until well combined. Cover and leave to marinate for 1 hour (or overnight for deeper flavor).
- In a food processor, blend the onion, garlic, and ginger until smooth.
- Heat the butter and oil in a large frying pan over medium-high heat.
- Add the onion, garlic, and ginger mixture to the pan. Cook for 5–6 minutes, stirring occasionally, until the onion begins to brown at the edges.
- Add the marinated chicken to the pan and cook for 3–4 minutes until browned.
- Sprinkle in the salt, garam masala, curry powder, paprika, and cinnamon. Stir well and cook for 1–2 minutes until the spices release their fragrance.
- Pour in the chicken stock, passata, tomato purée, sugar, and cardamom pods. Stir everything together and bring to a boil. Simmer for 15 minutes.
- Remove the cardamom pods and stir in the heavy cream. Allow the sauce to heat through.
- Serve the butter chicken over rice, garnished with freshly chopped coriander.
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