Butter Chicken

Why You’ll Love This Recipe

This Butter Chicken recipe combines classic Indian spices with a creamy tomato base, delivering a dish that is both rich and full of complex flavors. The marinated chicken becomes incredibly tender and juicy, while the sauce is smooth and luxurious without being overly heavy. It’s perfect for weeknight dinners, special occasions, or meal prepping since it reheats beautifully. Plus, it’s versatile enough to pair with rice, naan, or even vegetables.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken Marinade:

• 2 pounds boneless chicken thighs, chopped into bite-sized pieces (chicken breast works well too)
• 2 tablespoons grated garlic
• 1 tablespoon grated fresh ginger
• 1 teaspoon garam masala
• 1 teaspoon red chili powder (Kashmeri chili powder traditional, paprika is a good substitute)
• 1 teaspoon turmeric
• ½ teaspoon cumin
• Salt and pepper to taste
• ½ cup plain yogurt
• 1 tablespoon lemon juice

For the Butter Chicken Sauce:

• 2 tablespoons vegetable oil, divided (or use butter or ghee)
• 1 medium onion, chopped
• 1 red pepper, chopped (long red cayenne or your favorite)
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon garam masala
• 1 teaspoon cumin
• 1 teaspoon red chili powder
• Salt and pepper to taste
• 1 tablespoon spicy red chili flakes (optional)
• 14 ounces tomato sauce
• 1 tablespoon honey
• 1 cup heavy cream (or ½ cup milk and ½ cup cream for a lighter version)

Directions

1. Marinate the Chicken: In a large bowl, combine the chicken pieces with garlic, ginger, garam masala, red chili powder, turmeric, cumin, salt, pepper, yogurt, and lemon juice. Mix well to coat all pieces. Cover and refrigerate for at least 1 hour, preferably overnight for best flavor.
2. Cook the Chicken: Heat 1 tablespoon of oil (or butter/ghee) in a large skillet over medium-high heat. Add the marinated chicken and cook until browned and almost cooked through, about 6-8 minutes. Remove from the pan and set aside.
3. Prepare the Sauce: In the same skillet, add the remaining tablespoon of oil. Sauté the chopped onion and red pepper until softened, about 5 minutes. Add minced garlic and grated ginger and cook for another minute until fragrant.
4. Spice It Up: Stir in garam masala, cumin, red chili powder, salt, pepper, and chili flakes (if using). Cook for 1 minute to release the spices’ aromas.
5. Add Tomato Sauce and Sweetness: Pour in the tomato sauce and honey. Simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly.
6. Finish with Cream: Reduce the heat to low and stir in the heavy cream (or milk/cream mixture). Return the chicken to the pan and cook gently for 5-7 minutes, until the chicken is fully cooked and the sauce is creamy and heated through.
7. Serve: Garnish as desired and serve hot with basmati rice or naan bread.

Servings and Timing

• Servings: 4-6
• Preparation time: 15 minutes (plus 1+ hour marination)
• Cooking time: 30 minutes
• Total time: Approximately 1 hour 45 minutes

Variations

• Use chicken breast for a leaner option.
• Swap heavy cream with coconut milk for a dairy-free version.
• Add cashew paste or ground almonds for a richer sauce texture.
• Include vegetables like peas or spinach for added nutrition.
• Adjust chili levels to suit your spice preference by reducing or increasing chili powder and flakes.

Storage/Reheating

• Store leftover Butter Chicken in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop over low heat, stirring occasionally to prevent curdling. Add a splash of water or cream if the sauce thickens too much.
• This dish also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

FAQs

What cut of chicken is best for Butter Chicken?

Chicken thighs are preferred for their juiciness and tenderness, but chicken breast can be used for a leaner dish.

Can I make Butter Chicken without yogurt?

Yogurt is essential for tenderizing the chicken and adding tanginess, but you can substitute with buttermilk or a dairy-free yogurt if needed.

Is Butter Chicken very spicy?

The recipe can be adjusted for mild or spicy preferences by modifying the amount of chili powder and chili flakes.

Can I use store-bought garam masala?

Yes, store-bought garam masala works well and saves time, but homemade blends can enhance flavor complexity.

What can I serve with Butter Chicken?

Common accompaniments include basmati rice, naan bread, roti, or even cauliflower rice for a low-carb option.

How long should I marinate the chicken?

At least 1 hour is recommended, but overnight marination delivers the best flavor and tenderness.

Can Butter Chicken be made dairy-free?

Yes, substitute cream with coconut milk and use oil or dairy-free butter alternatives.

Is it possible to cook Butter Chicken in a slow cooker?

Absolutely! Brown the chicken first, then add all ingredients to the slow cooker and cook on low for 4-6 hours.

Can I prepare Butter Chicken in advance?

Yes, Butter Chicken tastes even better the next day as flavors meld. Prepare ahead and reheat before serving.

How do I prevent the cream from curdling?

Add cream off the heat or at low heat and stir gently. Avoid boiling the sauce after cream is added.

Conclusion

Butter Chicken is a timeless dish that brings warmth and richness to your table. With its tender, spiced chicken and creamy tomato sauce, it’s easy to see why this recipe is a favorite worldwide. Whether you’re cooking for family or entertaining guests, this recipe offers a perfect balance of flavors and comfort. Try it with your favorite sides and enjoy a delicious meal that feels both indulgent and satisfying.

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