This easy Indian butter chicken recipe makes a rich, creamy dinner for four in about 1 hour and 25 minutes, including the minimum 30-minute marinade. Tender yogurt-marinated chicken is browned, then simmered in a buttery tomato sauce flavored with garam masala, cumin, coriander, ginger, garlic, and mild chili.
The finished dish is silky, gently spiced, and wonderfully comforting without being difficult to prepare. Serve it with fluffy basmati rice or warm naan to soak up every drop of the velvety sauce, and marinate the chicken overnight whenever possible for the juiciest texture and fullest flavor.
Jump to RecipeWhy You’ll Love This Recipe
Butter chicken is one of those dinners that tastes as though it required hours of careful cooking, yet the process is very approachable. The chicken needs only a short yogurt marinade, a quick browning in a skillet, and a gentle finish in a richly seasoned tomato sauce.
Yogurt and lemon juice help tenderize the chicken while adding a pleasant tang beneath the warm spices. Butter supplies richness, tomato brings brightness, and cream rounds everything into a smooth sauce that clings beautifully to rice and naan.
This recipe is also easy to adjust at the table. Use mild paprika for a family-friendly dish, or add more chili to individual portions if some diners prefer extra heat. For another delicious chicken dinner with a different flavor profile, try our sweet and spicy glazed chicken.
Ingredients You’ll Need
The ingredient list is divided into a marinade, a sauce, and finishing touches. Full-fat yogurt is the best choice because it coats the chicken well and contributes a creamy texture without becoming watery.
- Chicken: Use 1½ pounds of boneless, skinless thighs or breasts cut into 1½-inch pieces. Thighs are especially forgiving and remain juicy during simmering.
- Marinade: Yogurt, lemon juice, ginger, garlic, garam masala, cumin, coriander, turmeric, paprika, and salt build the first layer of flavor.
- Sauce base: Onion, butter, neutral oil, garlic, ginger, crushed tomatoes, and water or chicken stock form the savory foundation.
- Spices: Garam masala, cumin, coriander, and paprika add fragrance and mild warmth without overwhelming the tomato.
- Finish: Heavy cream softens the sauce, while cilantro adds freshness. A teaspoon of sugar is optional if your tomatoes taste particularly sharp.
Fresh ginger and garlic make a noticeable difference, so grate and mince them shortly before cooking if possible. Kashmiri chili powder gives the sauce a beautiful color with gentle heat, while ordinary paprika keeps the flavor milder.
If you are planning a complete comfort-food menu, our cozy tortellini soup is another satisfying dinner to keep in your recipe collection.
How to Make It Step-by-Step
Step 1: Make the marinade by combining the yogurt, lemon juice, grated ginger, minced garlic, garam masala, cumin, coriander, turmeric, paprika, and salt. Add the chicken and toss thoroughly so the marinade reaches every surface, then cover and refrigerate for at least 30 minutes; overnight is even better.
Step 2: Place a large skillet over medium-high heat and add the neutral oil with 1 tablespoon of butter. Brown the chicken in batches for 2–3 minutes per side, avoiding crowding so the pieces color rather than steam, then move them to a plate while they are still slightly undercooked.
Step 3: Reduce the skillet heat to medium and add the remaining butter. Cook the finely chopped onion for 5–7 minutes, stirring from time to time, until it softens and turns lightly golden; this gentle cooking gives the sauce a sweeter, deeper base.
Step 4: Stir in the sauce garlic, ginger, garam masala, cumin, coriander, and paprika. Cook for about 30 seconds while stirring constantly, taking care not to let the garlic or spices scorch on the bottom of the skillet.
Step 5: Add the crushed tomatoes, water or chicken stock, optional sugar, and ½ teaspoon salt. Let the mixture simmer uncovered for 10–15 minutes, stirring occasionally, until it loses some liquid and becomes slightly thickened.
Step 6: Blend the tomato-onion mixture directly in the skillet with an immersion blender for a silky finish. If you prefer a more rustic sauce, you can skip blending, but the smooth version has the polished texture often associated with restaurant-style butter chicken.
Step 7: Return the browned chicken and any juices from the plate to the skillet. Simmer gently for 8–12 minutes, turning the pieces once or twice, until they are cooked through and reach an internal temperature of 165°F/74°C.
Step 8: Lower the heat before adding the heavy cream, then stir it into the sauce. Warm the mixture for 1–2 minutes without letting it boil, and add the optional final tablespoon of butter for an extra glossy finish.
Step 9: Taste carefully and adjust the salt, chili, or sugar according to the tomatoes and your preference. Scatter chopped cilantro over the top and serve immediately with basmati rice, naan, roti, lime wedges, or fresh flatbread.
Pro Tips for Rich, Smooth Butter Chicken
The marinade is not just a seasoning step; it helps protect the chicken from drying out during browning and simmering. If you have time, prepare it the night before, keeping the covered bowl refrigerated until you are ready to cook.
Cook the chicken in batches rather than piling it into the pan. A crowded skillet releases moisture, making it harder to develop the browned edges that give the finished dish a more complex flavor.
Keep the sauce at a gentle simmer after the chicken goes in. A hard boil can make the chicken firm and cause the cream to split later, while slow bubbling allows the pieces to finish cooking softly in the tomato mixture.
Tomatoes vary in acidity from brand to brand. Taste the sauce before serving and add the optional sugar only if it needs balance; do not add it automatically if the tomatoes already taste naturally sweet.
For a smooth sauce without splattering, turn off the heat briefly before using an immersion blender. Keep the blender head fully submerged, and use a tall-sided skillet or pot when possible.
For a separate weeknight option featuring bold Mediterranean flavors, take a look at our savory chicken puttanesca.
What to Serve with Butter Chicken
Steamed basmati rice is the classic partner because its long grains stay light while absorbing the creamy sauce. Spoon the butter chicken over rice, then add cilantro and a squeeze of lime to brighten the rich flavors.
Naan, roti, or another flatbread is equally inviting. Tear off a warm piece and use it to scoop up chicken, tomato sauce, and any buttery juices left in the bowl.
- Basmati rice for a simple, classic plate
- Naan or roti for dipping and scooping
- Lime wedges for a fresh, tangy finish
- Fresh cilantro for color and herbal flavor
Because the main dish is creamy and warmly spiced, a crisp cucumber salad or lightly dressed greens can provide a refreshing contrast. Finish the meal with something fruity and tropical, such as these tropical coconut-pineapple bars.
Storage and Reheating
Cool leftover butter chicken promptly and store it in an airtight container in the refrigerator. The flavors often taste even more blended the next day, making this a useful make-ahead dinner for busy evenings.
Reheat gently in a saucepan over low to medium-low heat, stirring occasionally. Add a small splash of water or stock if the sauce has thickened in the refrigerator, and avoid boiling so the cream remains smooth.
You can also reheat an individual portion in the microwave in short intervals, stirring between each interval. Serve the leftovers with freshly warmed rice or naan and a little cilantro to make the meal feel newly prepared.
For a sweet breakfast or brunch idea after dinner, our bakery-style blueberry muffins are soft, fragrant, and easy to bake.
Easy Indian Butter Chicken
Ingredients
Method
- Combine the yogurt, lemon juice, ginger, garlic, garam masala, cumin, coriander, turmeric, paprika, and salt in a bowl. Add the chicken and stir until every piece is coated, then cover and marinate for at least 30 minutes or refrigerate overnight.
- Heat the oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Brown the chicken in batches for 2–3 minutes per side, then transfer it to a plate; it does not need to be fully cooked yet.
- Reduce the heat to medium and add the remaining butter. Cook the chopped onion for 5–7 minutes, stirring occasionally, until soft and lightly golden.
- Add the sauce garlic, ginger, garam masala, cumin, coriander, and paprika. Stir constantly for about 30 seconds, just until the spices and aromatics smell fragrant.
- Pour in the crushed tomatoes and water or stock, then add the optional sugar and salt. Simmer uncovered for 10–15 minutes, stirring occasionally, until the tomato mixture has thickened slightly.
- For a smooth restaurant-style sauce, blend the tomato mixture with an immersion blender until silky. Return the sauce to the skillet before adding the chicken.
- Add the browned chicken and any juices from the plate to the sauce. Simmer gently for 8–12 minutes, until the chicken is cooked through and reaches 165°F/74°C internally.
- Lower the heat and stir in the cream. Warm for 1–2 minutes without boiling, then stir in the optional final tablespoon of butter.
- Taste the butter chicken and adjust the salt, chili, or sugar as needed. Garnish with cilantro and serve hot with basmati rice, naan, roti, lime wedges, or another favorite flatbread.
Notes
Final Thoughts
This easy Indian butter chicken recipe brings together tender marinated chicken, aromatic spices, buttery tomato sauce, and a gentle swirl of cream in one comforting skillet dinner. The technique is straightforward, but small details such as browning in batches, blending the sauce, and avoiding a boil after adding cream make the final dish taste remarkably special.
Give the chicken at least 30 minutes in the yogurt marinade, or prepare it the night before for the best texture. Once it reaches the table with basmati rice, warm naan, cilantro, and lime, you will have a satisfying dinner that is rich, fragrant, and wonderfully shareable.