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Butter Chicken
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Butter Chicken

Butter Chicken is a rich and creamy Indian dish that’s bursting with bold spices and tender chicken. The chicken is marinated in a spiced yogurt mixture, then simmered in a luscious tomato-based sauce infused with butter, cream, and aromatic spices. The result? A velvety-smooth curry that pairs perfectly with warm naan or fluffy basmati rice. Whether you’re an Indian food enthusiast or trying it for the first time, this dish is guaranteed to impress with its balance of heat, tanginess, and creamy goodness. With a cooking process that enhances the flavors at every step, Butter Chicken is truly a masterpiece of comfort food. Enjoy a restaurant-quality meal right in your own kitchen with this delicious, homemade version of a beloved classic!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Breakfast
Calories: 450
Ingredients Method Notes

Ingredients
  

  • For the Chicken Marinade:
  • 1 lb boneless chicken thighs or breast, cut into cubes
  • ½ cup plain yogurt
  • 1 tbsp lemon juice
  • 1 tsp turmeric
  • 1 tsp chili powder
  • 1 tsp garam masala
  • 1 tsp cumin
  • ½ tsp salt
  • 1 tbsp ginger-garlic paste
  • For the Butter Chicken Sauce:
  • 2 tbsp butter
  • 1 tbsp oil
  • 1 onion finely chopped
  • 2 cloves garlic minced
  • 1- inch ginger grated
  • 1 cup tomato puree
  • 1 tsp paprika
  • 1 tsp garam masala
  • ½ tsp cumin
  • ½ cup heavy cream
  • ½ cup water
  • Salt to taste
  • Fresh cilantro for garnish

Method
 

  1. In a bowl, mix yogurt, lemon juice, turmeric, chili powder, garam masala, cumin, salt, and ginger-garlic paste. Add chicken pieces and coat well. Let marinate for at least 30 minutes or overnight for best results.
  2. Heat 1 tbsp oil in a pan over medium heat. Add marinated chicken and cook for 5-7 minutes until golden brown. Remove from the pan and set aside.
  3. In the same pan, melt butter and sauté onions until soft. Add garlic and ginger, cooking for 1 minute. Stir in tomato puree, paprika, garam masala, cumin, and salt. Let it simmer for 10 minutes.
  4. Add the cooked chicken to the sauce along with heavy cream and water. Simmer for another 10 minutes. Garnish with fresh cilantro and serve hot with rice or naan.

Notes

  • Refrigeration: Store in an airtight container for up to 3 days.
  • Reheating: Warm in a pan over medium heat, adding a splash of water if needed.
  • Freezing: Freeze for up to 2 months; thaw overnight before reheating.