Name: Authentic Indian Butter Chicken
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Indian
Ingredients: 1 1/2 lbs (700 g) boneless chicken thighs, cut into chunks; 1 cup plain yogurt; 2 tablespoons lemon juice; 2 tablespoons ginger-garlic paste; 1 teaspoon ground turmeric; 2 teaspoons garam masala; 2 teaspoons ground cumin; 1 teaspoon chili powder; Salt, to taste; 3 tablespoons butter; 2 tablespoons vegetable oil; 1 large onion, finely chopped; 3 garlic cloves, minced; 1 tablespoon fresh ginger, grated; 1 can (15 oz) tomato puree; 1 tablespoon tomato paste; 2 teaspoons ground coriander; 1 teaspoon cumin; 1 teaspoon paprika; 1 teaspoon garam masala; 1 cup heavy cream; 1/2 cup water (or more as needed); Fresh cilantro, chopped (for garnish); Salt, to taste

A rich, creamy North Indian dish, this butter chicken delivers deep layers of flavor in every bite. Tender marinated chicken is simmered in a buttery tomato-based sauce infused with warming spices. It’s the kind of meal I turn to when I want something indulgent yet comforting—perfect with warm naan or a bowl of fragrant basmati rice.

Ingredients

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

For the Chicken Marinade:

1 1/2 lbs (700 g) boneless chicken thighs, cut into chunks

1 cup plain yogurt

2 tablespoons lemon juice

2 tablespoons ginger-garlic paste

1 teaspoon ground turmeric

2 teaspoons garam masala

2 teaspoons ground cumin

1 teaspoon chili powder

Salt, to taste

For the Sauce:

3 tablespoons butter

2 tablespoons vegetable oil

1 large onion, finely chopped

1 tablespoon fresh ginger, grated

3 garlic cloves, minced

1 can (15 oz) tomato puree

1 tablespoon tomato paste

2 teaspoons ground coriander

1 teaspoon cumin

1 teaspoon paprika

1/2 cup water (or more as needed)

1 teaspoon garam masala

1 cup heavy cream

Fresh cilantro, chopped (for garnish)

Salt, to taste

Directions

I start by mixing the yogurt, lemon juice, ginger-garlic paste, turmeric, garam masala, cumin, chili powder, and salt in a large bowl. Then I add the chicken and marinate it for at least 1 hour—overnight is even better.

I heat oil and 1 tablespoon of butter in a skillet over medium-high heat, then sear the marinated chicken until it’s browned (it finishes cooking in the sauce later). Once browned, I remove the chicken and set it aside.

In the same skillet, I melt the remaining butter and sauté the onion, garlic, and ginger until golden and aromatic.

I stir in the tomato puree, tomato paste, coriander, cumin, paprika, garam masala, and a bit of salt. This simmers for about 10 minutes to deepen the flavors.

I pour in the cream and water, mixing everything until smooth. Then I return the chicken to the skillet and let it simmer for another 20 minutes until fully cooked and tender.

Finally, I garnish with fresh cilantro and serve it hot with naan or rice.

Servings and timing

Servings: 6

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Calories: 420 kcal per serving

Variations

Spicier Version: I sometimes add a pinch of cayenne pepper or fresh chopped chilies for extra heat.

Dairy-Free Option: I replace the cream with full-fat coconut milk and use dairy-free butter or more oil.

Grilled Chicken: For a smoky flavor, I grill the marinated chicken before adding it to the sauce.

Paneer Substitute: I occasionally use paneer instead of chicken for a vegetarian twist.

Low-Calorie Swap: Using low-fat yogurt and light cream can reduce the calorie count without compromising too much flavor.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. For freezing, I let the butter chicken cool completely, then freeze it in a freezer-safe container for up to 3 months. When reheating, I warm it gently on the stovetop over medium heat, adding a splash of water or cream if the sauce thickens too much. Microwaving works too, but I stir it halfway through to ensure even heating.

FAQs

How long should I marinate the chicken for butter chicken?

I recommend marinating the chicken for at least 1 hour, but for the best flavor and tenderness, I usually marinate it overnight in the fridge.

Can I make this butter chicken without cream?

Yes, I can substitute the cream with full-fat coconut milk or cashew cream if I’m looking for a dairy-free version or a lighter texture.

Is butter chicken spicy?

This recipe has a mild heat level. I can adjust the chili powder to make it more or less spicy, depending on my preference.

Can I use chicken breast instead of thighs?

Yes, I can use chicken breast, but I prefer thighs because they stay juicier and more tender, especially after simmering in the sauce.

What’s the best way to serve butter chicken?

I usually serve butter chicken with warm naan, roti, or steamed basmati rice. A side of cucumber raita also complements it really well.

Conclusion

This authentic Indian butter chicken is one of my favorite comfort food recipes. The marinade gives the chicken incredible depth, and the creamy tomato sauce is rich, fragrant, and packed with flavor. It’s an easy way to bring the taste of a classic Indian restaurant dish right into my own kitchen—and it always hits the spot.

Recipe: