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Delicious Butter Chicken featured image showcases the rich, creamy texture and vibrant color of this classic Indian dish.

Best Butter Chicken Recipe

This Butter Chicken recipe delivers tender chicken simmered in a rich, aromatic tomato-based sauce. Infused with classic Indian spices and finished with a touch of cream, it's a restaurant-quality dish you can easily make at home. Perfect served with naan or basmati rice.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6
Course: Main Course
Cuisine: Indian
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
  • 1 tablespoon ginger-garlic paste equal parts ginger and garlic, finely grated
  • 1 tablespoon lemon juice
  • 1 teaspoon garam masala
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon salt
  • 1 tablespoon plain, full-fat yogurt
  • 2 tablespoons butter
  • 1 medium onion, finely chopped
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon garam masala
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 1/4 teaspoon cayenne pepper optional
  • 1 teaspoon sugar
  • 1/2 teaspoon dried fenugreek leaves kasuri methi
  • 1/2 cup heavy cream
  • Salt to taste
  • Fresh cilantro, chopped, for garnish
  • 1 tablespoon oil or butter

Equipment

  • Large bowl
  • Measuring spoons
  • Measuring cups
  • Large skillet or pan
  • Spatula or spoon
  • Lid for skillet or pan
  • Immersion blender (optional)
  • Blender (optional)
  • Large pot (optional)
  • Serving bowls
  • Serving Spoons

Method
 

  1. In a large bowl, combine the chicken cubes with ginger-garlic paste, lemon juice, garam masala, turmeric powder, red chili powder, salt, and yogurt. Mix well, ensuring the chicken is thoroughly coated with the marinade.
  2. Cover the bowl and refrigerate for at least 30 minutes, or ideally for 2-3 hours (or even overnight).
  3. Heat a large skillet or pan over medium-high heat. Add a tablespoon of oil (or butter, for extra flavor!).
  4. Add the marinated chicken to the skillet in a single layer (you may need to do this in batches to avoid overcrowding).
  5. Cook the chicken for about 5-7 minutes per side, or until it's nicely browned and cooked through. Remove the cooked chicken from the skillet and set aside.
  6. In the same skillet (or a large pot), melt the butter over medium heat.
  7. Add the chopped onion and sauté until it's softened and lightly golden, about 5-7 minutes.
  8. Add the ginger-garlic paste and sauté for another minute, until fragrant. Be careful not to burn the garlic!
  9. Pour in the crushed tomatoes, garam masala, turmeric powder, red chili powder, and cayenne pepper (if using). Stir well to combine.
  10. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it simmer for 15-20 minutes, stirring occasionally.
  11. Stir in the sugar and crushed fenugreek leaves.
  12. If you want a smoother sauce, you can use an immersion blender to blend the sauce directly in the pot, or transfer it to a regular blender and blend until smooth.
  13. Pour in the heavy cream and stir well to combine.
  14. Return the cooked chicken to the sauce and stir to coat.
  15. Simmer for another 5-10 minutes, allowing the chicken to absorb the flavors of the sauce.
  16. Taste and adjust the seasoning as needed. Add more salt, chili powder, or garam masala to your preference.
  17. Garnish with fresh cilantro.
  18. Serve hot with naan bread, basmati rice, or both!

Notes

For best results, marinate the chicken overnight. Adjust the spice level by adding more or less red chili powder and cayenne pepper. For a lighter version, substitute half-and-half or plain yogurt for the heavy cream. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days and reheated gently.