This butter chicken recipe brings a chef-style result to your home kitchen using only simple ingredients from any local store. It’s been tested over 25 times, making it a trusted favorite among home cooks who want consistent results. The method guarantees tender chicken soaked in bold, creamy flavors without needing fancy spices or heavy oil. What makes it special is how it combines real restaurant flavor with everyday cooking ease.
Why I Love This Butter Chicken
- Quick prep with no complicated steps or rare ingredients
- Uses a tested technique that guarantees tender, flavor-packed chicken
- Delivers rich, creamy sauce without being overly heavy or greasy
- Balances sweet, smoky, and savory just like restaurant versions
- Perfect for weeknight dinners, family meals, or impressing guests
- Flexible for dietary needs with easy swaps for cream or butter
- Brings comfort in every bite with a deep, satisfying flavor
This butter chicken stands out because it’s both practical and indulgent. You get chef-level flavor from your own kitchen using supermarket staples.
Table of Contents
Ingredients Needed
For the Marinade
- Half cup plain full-fat yogurt
- One tablespoon fresh lemon juice
- One teaspoon turmeric powder
- Two teaspoons garam masala
- Half teaspoon chili powder or cayenne
- One teaspoon ground cumin
- One tablespoon freshly grated ginger
- Two garlic cloves, crushed
- About 750 grams of boneless chicken thighs, chopped into bite-sized pieces
For the Sauce
- Two tablespoons ghee or butter or use one tablespoon neutral oil
- One cup tomato passata or smooth tomato puree
- One cup heavy cream or thickened cream
- One tablespoon sugar to balance acidity
- One and one-quarter teaspoons salt
To Serve
- Steamed basmati rice or plain white rice
- Chopped fresh coriander or cilantro if desired
How to Make Butter Chicken
Step 1: Prepare the Marinade
In a large bowl, combine yogurt, lemon juice, turmeric, garam masala, chili powder, cumin, ginger, and garlic. Mix well, then add the chicken pieces and coat them thoroughly. Cover and refrigerate for at least three hours. For best flavor, let it rest overnight.
Step 2: Sear the Chicken
Heat ghee or butter in a wide pan over high heat. Take the chicken from the marinade and place it directly into the hot pan without wiping off the coating. Do not add the leftover marinade just yet. Cook for around three minutes, stirring occasionally, until the chicken turns white all over. It may not brown due to the yogurt but that is normal.
Step 3: Build the Sauce
Lower the heat to a gentle simmer. Add tomato passata, cream, sugar, salt, and any remaining marinade from the bowl. Stir well to blend everything. Let the sauce bubble gently for about twenty minutes. It should thicken enough to coat the back of a spoon. Taste and adjust the salt if needed.
Step 4: Final Touches and Serve
If using, sprinkle with chopped coriander or cilantro. Serve hot with basmati rice, flatbread, or both. You can also pair it with no-yeast flatbreads or quick papadums for extra crunch.
Pro-Tips for “Restaurant Quality” at Home
The Blitz Technique
For a silky smooth sauce, blend all marinade ingredients before adding the chicken. This creates a finer base that sticks better during cooking.
The Color Secret
As the sauce simmers, it changes from pale orange to a deep rich tone. That deep color means the spices have cooked properly and the sauce has reduced just enough.
Tenderizing Hack
The lemon juice in the marinade isn’t just for flavor. Its acidity helps break down the chicken fibers, making each bite softer and more juicy without extra effort.
What to Serve with Your Feast
The Breads
Soft garlic naan is a classic choice for scooping up the sauce. If you are short on time, make a simple flatbread without yeast using pantry staples.
The Sides
Microwavable papadums take less than a minute and add a crisp texture to the meal. Pair your plate with a cool tomato and cucumber salad tossed with fresh mint to balance the rich flavors.
The Rice
Fluffy basmati rice is the top pick for soaking up the creamy curry. Its long grains stay separate and light, making it the perfect partner for this dish.
Storage, Reheating and Meal Prep
Fridge and Freezer
Store leftovers in an airtight container. The butter chicken will stay fresh in the fridge for two to three days. For longer storage, freeze it for up to three months without losing flavor or texture.
The Better Next Day Rule
Letting the dish sit overnight deepens the flavor. The spices continue to blend and develop, giving you an even tastier meal the next day.
Reheating Tip
Warm the curry slowly on the stove over low heat. Add a small splash of water to loosen the sauce if it thickens too much. Stir gently until heated through. Avoid microwaving at high heat which can cause the cream to split.
Conclusion
This butter chicken recipe stands out because it delivers rich, restaurant-style flavor using only everyday ingredients. With its smooth tomato cream sauce, tender marinated chicken, and simple step-by-step method, it gives you a reliable result every time. No specialty tools or rare spices are needed, just real cooking that works.
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Tried a twist like coconut milk or added extra spice? Let us know what worked for you.
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Butter Chicken
Ingredients
Marinade
- 0.5 cup plain full-fat yogurt
- 1 tbsp fresh lemon juice
- 1 tsp turmeric powder
- 2 tsp garam masala
- 0.5 tsp chili powder or cayenne adjust to taste
- 1 tsp ground cumin
- 1 tbsp freshly grated ginger
- 2 cloves garlic crushed
- 750 g boneless chicken thighs chopped into bite-sized pieces
Sauce
- 2 tbsp ghee or butter or neutral oil use oil for lighter version
- 1 cup tomato passata or smooth tomato puree
- 1 cup heavy cream or thickened cream
- 1 tbsp sugar to balance acidity
- 1.25 tsp salt
To Serve
- 1 cup steamed basmati rice or plain white rice
- chopped fresh coriander or cilantro optional, for garnish
Instructions
- Step 1: Prepare the Marinade
In a large bowl, combine yogurt, lemon juice, turmeric, garam masala, chili powder, cumin, ginger, and garlic. Mix well, then add the chicken and coat thoroughly. Cover and refrigerate for at least 3 hours, ideally overnight. - Step 2: Sear the Chicken
Heat ghee or butter in a wide pan over high heat. Remove chicken from marinade and place into the hot pan with the coating intact. Do not add leftover marinade yet. Cook for 3 minutes until chicken turns white all over, stirring occasionally. - Step 3: Build the Sauce
Lower heat and add tomato passata, cream, sugar, salt, and any remaining marinade. Stir to combine. Let simmer for 20 minutes, until the sauce thickens and coats the back of a spoon. Adjust salt to taste. - Step 4: Final Touches and Serve
Sprinkle with chopped coriander if using. Serve hot with basmati rice, naan, or quick papadums for a satisfying meal.
Notes
Nutrition Facts (Per Serving – 310g)
| Nutrient | Amount | Daily Value (%) |
| Calories | 402 cal | 20% |
| Carbohydrates | 9.8 g | 3% |
| Protein | 39.8 g | 80% |
| Fat | 23.4 g | 36% |
| Saturated Fat | 9.3 g | 58% |
| Cholesterol | 193 mg | 64% |
| Sodium | 928 mg | 40% |
| Fiber | 0.9 g | 4% |
| Sugar | 6.5 g | 7% |
FAQs
What is the difference between Butter Chicken and Tikka Masala?
Butter Chicken is smoother and creamier with a mild, slightly sweet sauce. Tikka Masala has a stronger tomato flavor with more heat and less cream. Butter Chicken leans toward richness while Tikka Masala brings bolder spice.
Is Butter Chicken very spicy?
No, it is usually mild. The spice level can be adjusted easily by changing the amount of chili powder. It’s a family-friendly dish that suits most palates.
What is the secret to the best Butter Chicken?
The secret lies in the marinade. Using yogurt, lemon juice, and warm spices gives the chicken deep flavor and a soft texture. Cooking the sauce low and slow brings out the best taste.
Can I make Butter Chicken without cream?
Yes, you can swap cream with coconut milk for a dairy-free option. Cashew paste is another good alternative for a rich finish without dairy.
Why is it called Butter Chicken and does it actually contain butter?
The dish is named for its buttery, creamy taste. Traditional versions do include butter or ghee in the sauce but you can also use oil for a lighter version.
How do you make a quick and easy Butter Chicken for a weeknight?
Use pre-marinated chicken or marinate for just one hour if short on time. Skip blending the marinade and cook everything in one pan. Serve with ready-made rice and microwave papadums for a full meal in under forty minutes.