This Indian butter chicken is tender, chicken marinated with warm spices and cooked in a rich, creamy tomato sauce. For a complete meal, serve with basmati rice and naan bread.
Indian food is so aromatic and tasty. This butter chicken is no exception to the rule. You are going to love this. It is a must-try.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Chicken: Boneless, skinless chicken breasts
- Greek yogurt: Full-fat and plain flavored
- Lemon juice. Use fresh lemon juice.
- Ginger: Freshly grated ginger or ginger paste. Ginger paste lasts about one month when stored in the refrigerator.
- Garam masala: It is a warm Indian spice mixture of cumin, cardamom, coriander, cinnamon, and black pepper. You can find it in the spice aisle of most grocery stores.
- Butter: Unsalted or salted.
- Heavy cream: Use half-and-half for a lighter recipe.
How To Make Butter Chicken
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Stir the marinade ingredients in a medium bowl. Add the chicken and toss to coat. Cover the bowl and refrigerate for 2 hours to overnight.
- Melt the butter in a skillet over medium heat. Cook the chicken until browned and cooked through. Remove the cooked chicken to a plate.
- Add the onion and cook until soft. Reduce the heat to low, then add the garlic and cook for 1 minute.
- Stir in the tomato sauce and simmer. Slowly stir in the heavy cream.
- Return the cooked chicken to the skillet and simmer for a few minutes. Garnish with cilantro and serve over rice with warm or toasted naan bread.
Tips For Success
- Use tongs to remove the chicken from the marinade. Discard any excess marinade.
- If desired, add a little garam masala to the sauce to make it even more flavorful.
- You can make this recipe with diced boneless chicken thighs, but simmer them in the sauce for an extra 10 minutes to ensure they are cooked through.
Serving Suggestions
- Rice: basmati, jasmine, or cilantro rice.
- Vegetables: roasted cauliflower, roasted broccoli, or garlic butter mushrooms.
- Drinks: mango lassi, spicy gin and tonic, or pinot gris
More Chicken Recipes
Butter Chicken
This Indian butter chicken is tender, chicken marinated with warm spices and cooked in a rich, creamy tomato sauce.
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Servings: 4 servings
Calories: 385kcal
Ingredients
Marinade
- ½ cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon freshly grated ginger
- 2 cloves garlic, crushed
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon ground turmeric
- ½ teaspoon smoked paprika
- 2 large boneless, skinless, chicken breasts 1¼-1½lbs cut into ½ inch pieces
Butter Chicken
- 3 tablespoon butter
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 (15-ounce) can tomato sauce
- 1 cup heavy cream
- ¼ cup chopped cilantro
Instructions
- Stir the yogurt, lemon juice, ginger, garlic, garam masala, ground cumin, ground coriander, ground turmeric, and smoked paprika in a medium bowl. Add the chicken and toss to coat. Cover the bowl and refrigerate for 2 hours to overnight.
- Melt the butter in a skillet over medium heat. Cook the chicken until browned and cooked through. Remove the cooked chicken to a plate.
- Add more butter or oil if needed. Add the onion and cook over medium heat until soft. Reduce the heat to low, then add the garlic and cook for 1 minute.
- Stir in the tomato sauce and simmer for 6-7 minutes. Slowly stir in the heavy cream and simmer for 2 minutes.
- Return the cooked chicken to the skillet and simmer for a few minutes. Garnish with cilantro and serve over rice with warm or toasted naan bread.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat or in the microwave at reduced power for short increments.
- Freeze in a freezer-safe container or freezer bag for up to 3 months. Thaw in the refrigerator overnight.
Nutrition
Calories: 385kcal | Carbohydrates: 8g | Protein: 17g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 127mg | Sodium: 164mg | Potassium: 400mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1354IU | Vitamin C: 6mg | Calcium: 94mg | Iron: 1mg
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Bedabrata Chakraborty
So good to see an Indian dish recipe. Legend says that the butter chicken was discovered in New Delhi some years back and that city is my home 🙂
Arieta Andreia Mulligan
This was absolutely delicious. I love butter chicken and this was spot on. Great recipe! I served it with basmati rice and naan.
Beth Pierce
Thank you, Arieta!
Sonya
Creamy butter chicken always feels like such a hug of a meal, doesn’t it? I liked how you kept the spice gentle but still flavorful. It’s the kind of curry I’d happily make after a long day.