The first time I made Indian Butter Chicken, I knew I was stepping into a whole new world of flavor. The way the sauce clung to each piece of tender chicken, with its silky texture and aromatic spices, made it feel like comfort food on another level. I remember how my kitchen was filled with the warm fragrance of garam masala and garlic, making everyone who passed by stop and ask what was cooking.
I love how forgiving yet luxurious this dish is. Even if you’re not a master of Indian cuisine, Butter Chicken lets you shine. It has become a favorite at family dinners and casual get-togethers, with everyone scooping generous helpings onto their plates and mopping up every bit of sauce with warm naan. For me, cooking this dish feels like sharing a story through flavor—one that everyone wants to hear again and again.
When I serve it, I like to pair it with fluffy basmati rice or even try something a little unexpected, like a creamy beef and shells pasta on the side, which you can find here on the site. Or sometimes, I’ll set it next to stovetop creamy ground beef pasta for a fusion feast. It’s always a hit and never fails to impress.
Why You’ll Love This Indian Butter Chicken
This Indian Butter Chicken is irresistibly creamy and packed with flavor. The sauce is rich yet balanced with just the right hint of spice, making it approachable for all palates. It’s perfect for weeknight dinners but elegant enough to serve at special occasions. The chicken stays juicy and tender thanks to the marinade, while the sauce wraps everything in a luscious, buttery embrace that makes you want to lick the plate clean.
Ingredients
Chicken thighs – These provide a juicy, flavorful base that holds up well to the rich sauce.
Yogurt – Essential for the marinade, tenderizing the chicken and infusing it with flavor.
Garam masala – The soul of the dish, this spice blend brings warmth and depth.
Tomato puree – Adds body, color, and a slight tang to the sauce.
Heavy cream – Gives the sauce its signature creamy, velvety finish.
Butter – It wouldn’t be Butter Chicken without the richness and shine of butter.
Garlic and ginger – Together, they build the aromatic foundation of the sauce.
Cilantro – A sprinkle of fresh cilantro at the end brings brightness and freshness.
How to Make Indian Butter Chicken
Step 1: Marinate the Chicken
In a bowl, combine yogurt, half of the garam masala, minced garlic, grated ginger, and salt. Toss the chicken thighs in this mixture and let them marinate for at least an hour, preferably overnight for maximum flavor.
Step 2: Cook the Chicken
Heat a skillet and add a bit of butter. Sear the marinated chicken pieces until they’re cooked through and slightly charred on the edges. Remove them from the pan and set aside.
Step 3: Make the Sauce
In the same pan, melt more butter and sauté the remaining garlic and ginger. Stir in the tomato puree and the rest of the garam masala, letting it cook down until thickened and fragrant.
Step 4: Combine and Simmer
Return the chicken to the pan, pour in the cream, and stir to combine. Let everything simmer together for 10–15 minutes, allowing the flavors to meld and the sauce to thicken.
Step 5: Finish and Serve
Taste and adjust seasoning as needed. Sprinkle with chopped cilantro just before serving, and enjoy with basmati rice or naan.
Recipe Variations and Possible Substitutions
If you’re looking to lighten things up, you can swap the heavy cream for coconut milk, which also adds a subtle sweetness. Chicken breast works too, though it tends to be less juicy than thighs. For a vegetarian option, paneer cubes or even firm tofu can replace the chicken beautifully. You can also adjust the spice level by adding a pinch of cayenne or extra garam masala if you prefer more heat.
Serving and Pairing Suggestions
I love serving Indian Butter Chicken with a heaping bowl of fluffy basmati rice and plenty of warm naan bread to scoop up every bit of sauce. You can also pair it with a fresh cucumber salad or roasted vegetables for contrast. For a hearty dinner spread, try adding one-pot smoked sausage pasta on the table—it makes for an indulgent and satisfying meal.
Storage and Reheating Tips
Store leftover Butter Chicken in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it in a saucepan over low heat, adding a splash of water or cream to loosen the sauce if it thickens. You can also reheat it in the microwave, but stir it halfway through for even heating.
FAQs
How spicy is Indian Butter Chicken?
Indian Butter Chicken is mild to moderately spiced, making it a crowd-pleaser even for those who don’t usually eat spicy food.
Can I make Indian Butter Chicken ahead of time?
Yes, it actually tastes even better the next day as the flavors have more time to meld together.
Can I freeze Indian Butter Chicken?
Absolutely. Let it cool completely before transferring to a freezer-safe container. Thaw overnight in the fridge and reheat gently.
Do I have to marinate the chicken overnight?
While overnight gives the best flavor, even a quick 30-minute marinade will still make a big difference.
Can I use store-bought curry paste instead of garam masala?
You can, but the flavor will be a little different. Garam masala is traditional, but curry paste can be a quick substitute in a pinch.
Related Recipe You’ll Like
If you love the creamy richness of Indian Butter Chicken, you’ll also enjoy trying my creamy ground beef alfredo pasta. It’s another indulgent dish with a luscious sauce that everyone in the family will love.
Save and Share This Recipe for Later
Don’t forget to pin this Indian Butter Chicken recipe to your favorite Pinterest board so you can easily find it the next time you crave something flavorful and comforting. Share it with your friends and family on social media too—everyone deserves to try this delicious dish. Whether it’s a casual dinner or a special occasion, this recipe is sure to impress, so spread the love and enjoy!
Indian Butter Chicken
Indian Butter Chicken is a classic, comforting dish with tender marinated chicken simmered in a velvety tomato-based sauce enriched with butter and cream. Bursting with warm spices and aromatic flavors, this dish is perfect for a cozy dinner, served with fluffy basmati rice or warm naan bread. The balance of creamy, tangy, and savory notes makes it a true crowd-pleaser.
Ingredients
- 1 ½ lbs chicken thighs
- 1 cup plain yogurt
- 2 tbsp garam masala
- 1 cup tomato puree
- 1 cup heavy cream
- 4 tbsp butter
- 4 cloves garlic, minced
- 1-inch piece ginger, grated
- Salt to taste
- Fresh cilantro, chopped
Instructions
- In a bowl, mix yogurt, 1 tbsp garam masala, half the garlic and ginger, and salt. Coat chicken and marinate at least 1 hour or overnight.
- Heat 2 tbsp butter in a skillet over medium heat. Sear chicken pieces until cooked through and slightly charred. Remove and set aside.
- In the same skillet, melt remaining butter, sauté the rest of the garlic and ginger. Add tomato puree and remaining garam masala, cook until thickened.
- Return chicken to the skillet, pour in cream, and simmer for 10–15 minutes until sauce thickens.
- Adjust seasoning, garnish with cilantro, and serve hot.
Notes
For a lighter version, substitute coconut milk for cream. Paneer or tofu can be used for a vegetarian twist.
