Butter Chicken, a dish synonymous with the rich and flavorful tapestry of Indian cuisine, has won hearts globally. In our home, it’s become a Friday night staple, a dish that elicits cheers as soon as the aroma starts to waft from the kitchen. There’s something undeniably comforting about the creamy, tomato-based sauce enveloping succulent pieces of chicken, each bite a harmonious blend of spices and textures. This recipe, perfected over countless iterations, brings the restaurant-quality experience right to your dining table. It’s surprisingly straightforward to make, dispelling the myth that Indian cooking is overly complex. Even on busy weeknights, this Butter Chicken comes together beautifully, rewarding you with a meal that’s both satisfying and deeply flavorful. Prepare to be transported to the vibrant streets of Delhi with every spoonful of this homemade delight – it’s a culinary journey that your family, and your taste buds, will thank you for.

Ingredients: The Building Blocks of Authentic Butter Chicken

The magic of Butter Chicken lies not just in the cooking process, but in the careful selection and balance of ingredients. Each component plays a vital role in creating the signature creamy texture and complex flavor profile that defines this beloved dish. Let’s delve into each ingredient, understanding its purpose and exploring potential variations.

For the Marinated Chicken:

1 pound boneless, skinless chicken thighs: Chicken thighs are the star of our dish, and for good reason. Their higher fat content compared to chicken breasts ensures they remain incredibly moist and tender even after cooking in the flavorful sauce. This prevents the chicken from drying out, a common pitfall when making chicken-based curries. Why thighs? Thighs stand up to the longer cooking times often associated with Indian cuisine, absorbing flavors beautifully and delivering a succulent bite. You can technically use boneless, skinless chicken breasts if preferred, but be mindful of not overcooking them, as they can become dry. To maintain moisture with chicken breasts, consider cutting them into larger, more substantial pieces.
1 cup plain yogurt: Yogurt is the key to tenderizing the chicken and allowing the spices to penetrate deeply. The lactic acid in yogurt gently breaks down the protein fibers in the chicken, resulting in incredibly tender pieces that melt in your mouth. Full-fat or low-fat? Full-fat yogurt contributes to a richer marinade and ultimately a more luxurious sauce, but low-fat yogurt will also work effectively for tenderizing. Avoid using sweetened yogurt as it will alter the flavor profile of the marinade and the final dish. Greek yogurt, while thicker, can also be used. If using Greek yogurt, you might need to thin it slightly with a tablespoon or two of water to achieve a consistency that coats the chicken well. Vegan alternative? For a dairy-free option, you can experiment with plant-based yogurts like coconut yogurt or soy yogurt, ensuring they are unsweetened and plain.
2 tablespoons lemon juice: Lemon juice acts as another tenderizing agent, further enhancing the yogurt’s effect. It also adds a bright, acidic note that balances the richness of the other ingredients. Fresh or bottled? Freshly squeezed lemon juice is always preferred for its brighter and more vibrant flavor. However, in a pinch, bottled lemon juice can be used. Lime juice can also be used as a substitute, offering a slightly different but equally pleasant citrusy tang.
2 teaspoons garam masala: Garam masala is the heart and soul of Indian spice blends, and it’s indispensable in Butter Chicken. It’s a warm and aromatic blend, typically containing spices like cinnamon, cardamom, cloves, cumin, coriander, nutmeg, and black pepper. Homemade vs. store-bought? While high-quality store-bought garam masala is readily available and convenient, homemade garam masala offers an unparalleled depth of flavor. Making your own allows you to customize the spice ratios to your preference. If using store-bought, look for reputable brands known for their quality and freshness. Spice level: Garam masala itself isn’t typically spicy, but rather warm and fragrant. If you desire more heat, you can add a pinch of cayenne pepper or chili powder to the marinade or the sauce.
1 teaspoon ground cumin: Cumin adds an earthy, warm, and slightly smoky note to the marinade, complementing the other spices beautifully. Whole vs. ground? Ground cumin is specified for ease of use in the marinade, but if you have whole cumin seeds, you can lightly toast them and then grind them fresh for an even more intense aroma.
1 teaspoon ground coriander: Coriander provides a citrusy, slightly sweet, and warm flavor that adds complexity and depth to the marinade. Whole vs. ground? Similar to cumin, ground coriander is convenient, but freshly ground coriander seeds, lightly toasted, will offer a more pronounced flavor.
1 teaspoon turmeric powder: Turmeric is not just for color; it imparts a warm, earthy, and slightly bitter note, along with its well-known health benefits. It also contributes to the beautiful golden hue of the dish. Fresh turmeric root? While turmeric powder is most commonly used, fresh turmeric root can be grated and added for a more potent flavor and vibrant color. Use gloves when handling fresh turmeric as it can stain your hands.
To taste grams salt: Salt is crucial for seasoning and enhancing the flavors of all the other ingredients. Start with the amount specified in the recipe and adjust to your preference at the end. Types of salt? Regular table salt, sea salt, or kosher salt can be used. Kosher salt, with its larger crystals, is often preferred by chefs for its ease of use and consistent seasoning.

For the Butter Chicken Sauce:

3 tablespoons ghee or butter: Ghee, clarified butter, is traditionally used in Butter Chicken for its rich, nutty flavor and high smoke point, which is ideal for sautéing. Butter, while not traditionally used, is a readily available and delicious alternative. Ghee vs. butter? Ghee has a more intense flavor and is considered healthier by some due to the removal of milk solids, making it lactose-free. Butter provides a classic creamy richness. Vegan alternative? For a vegan version, you can use plant-based butter alternatives or neutral-flavored cooking oil like avocado oil or coconut oil.
1 medium onion, finely chopped: Onion forms the aromatic base of the sauce, providing sweetness and depth of flavor as it caramelizes. Type of onion? Yellow or white onions are commonly used. Red onions can also be used, but their sharper flavor might need to be balanced with a touch more sweetness. Finely chopping the onion ensures it cooks down evenly and melts into the sauce.
3 cloves garlic, minced: Garlic adds a pungent and savory note that is essential to the flavor profile of Butter Chicken. Fresh vs. pre-minced? Freshly minced garlic is always preferred for its more intense and vibrant flavor. If using pre-minced garlic, be mindful of its shelf life, as it can lose its potency over time.
1 teaspoon ginger, minced: Ginger brings a warm, slightly spicy, and aromatic element that complements the garlic and other spices. Fresh vs. ginger paste? Freshly minced ginger root is ideal. Ginger paste can be used as a convenient substitute, but fresh ginger offers a brighter and more pronounced flavor. Peeling ginger with the edge of a spoon is an easy and effective technique.
1 can (15 oz) tomato puree: Tomato puree forms the base of the sauce, providing a rich tomato flavor and a vibrant red color. Tomato puree vs. tomato paste vs. crushed tomatoes? Tomato puree is smoother and less concentrated than tomato paste. Tomato paste is much more concentrated and needs to be used in smaller quantities. Crushed tomatoes have a chunkier texture and are not ideal for the smooth sauce of Butter Chicken. Quality of tomato puree? Using good quality tomato puree will significantly impact the flavor of the sauce. Look for brands that use ripe tomatoes and have a rich, vibrant color.
1 cup heavy cream: Heavy cream is what makes Butter Chicken luxuriously creamy and rich. It adds a velvety texture and mellows the acidity of the tomatoes. Heavy cream vs. half-and-half? Heavy cream has a higher fat content than half-and-half, resulting in a richer and creamier sauce. Half-and-half can be used as a lighter alternative, but the sauce will be less decadent. Vegan alternative? For a vegan version, full-fat coconut cream is an excellent substitute, providing a similar richness and creaminess. Cashew cream, made by blending soaked cashews with water, is another option.
1 tablespoon sugar (optional): Sugar is used to balance the acidity of the tomatoes and enhance the overall flavor profile. It’s optional but highly recommended, especially if your tomato puree is on the acidic side. Types of sugar? Granulated white sugar, brown sugar, or even honey can be used. Brown sugar or honey will add a slightly different flavor dimension.
To garnish grams fresh cilantro: Fresh cilantro adds a bright, herbaceous, and slightly citrusy note that complements the richness of the Butter Chicken and adds a beautiful visual garnish. Parsley as a substitute? While cilantro is traditional, fresh parsley can be used as a substitute in a pinch, though it will have a slightly different flavor profile.

Instructions: Crafting Your Perfect Butter Chicken

Making Butter Chicken at home is a rewarding culinary journey, and these step-by-step instructions will guide you through each stage, ensuring a delicious and authentic result.

Step 1: Marinating the Chicken – Infusing Flavor from Within

Combine Marinade Ingredients: In a mixing bowl, embark on creating the flavorful marinade. Introduce 1 cup of plain yogurt, the creamy base that will tenderize and coat the chicken. Add 2 tablespoons of lemon juice, its citrusy zing cutting through the richness and further aiding in tenderization. Sprinkle in 2 teaspoons of garam masala, the heart of Indian spice, bringing warmth and complexity. Incorporate 1 teaspoon each of ground cumin and ground coriander, adding earthy and citrusy notes respectively. A teaspoon of turmeric powder follows, lending its golden hue and subtle earthy bitterness. Finally, season generously with salt to taste – remember salt is key to unlocking all the flavors. Pro Tip: Don’t be shy with the salt in the marinade; it’s crucial for seasoning the chicken itself, not just the sauce.
Coat the Chicken: Add 1 pound of boneless, skinless chicken thighs to the bowl, nestling them amongst the fragrant marinade. Using your hands or a spoon, ensure each piece of chicken is thoroughly coated in the yogurt and spice mixture. Massage the marinade into the chicken for a minute or two to help it penetrate deeply. Why massage? Gentle massaging helps the marinade work its magic, ensuring even flavor distribution and tenderization.
Marinate in the Refrigerator: Cover the bowl tightly with plastic wrap or a lid. Place it in the refrigerator and let the chicken marinate for at least 30 minutes. For even more intense flavor and tenderness, aim for a longer marination time of 2-4 hours, or even overnight. Marination Time Matters: While 30 minutes is the minimum, longer marination truly elevates the dish. The longer the chicken marinates, the more flavorful and tender it becomes. Overnight marination is ideal for maximum flavor infusion and incredibly succulent chicken.

Step 2: Sautéing Aromatics – Building the Flavor Base

Heat Ghee or Butter: Place a skillet or sauté pan over medium heat. Add 3 tablespoons of ghee or butter. Allow it to melt completely and shimmer gently. Heat Control: Ensure the heat is medium; you want to sauté the onions without burning them.
Sauté Onions: Add 1 medium onion, finely chopped, to the hot ghee or butter. Sauté the onions, stirring frequently with a wooden spoon or spatula, until they become translucent and then soften to a beautiful golden brown color. This process should take about 5-7 minutes. Patience is Key: Caramelizing the onions properly is crucial for developing the rich flavor base of the sauce. Don’t rush this step; allow the onions to slowly brown and sweeten. Stir frequently to prevent sticking and ensure even browning.
Add Garlic and Ginger: Once the onions are golden brown, add 3 cloves of minced garlic and 1 teaspoon of minced ginger to the pan. Sauté for another minute, stirring constantly, until fragrant. Fragrant Aromatics: Garlic and ginger cook quickly and can burn easily. Sauté them just until they release their aroma, about a minute, to avoid bitterness. The kitchen should now be filled with an enticing fragrance.

Step 3: Cooking the Chicken and Building the Sauce – Melding Flavors

Add Marinated Chicken: Add the marinated chicken pieces to the pan. Discard any leftover marinade – it has done its job of flavoring the chicken. Discard Marinade Safely: Raw chicken marinade should always be discarded to prevent any potential food safety issues.
Brown the Chicken: Cook the chicken in the pan over medium heat, stirring occasionally, until it is browned on all sides. This should take approximately 5-7 minutes. Browning Enhances Flavor: Browning the chicken adds another layer of flavor through the Maillard reaction, creating delicious savory notes. Don’t worry about cooking the chicken through at this stage; it will finish cooking in the sauce.
Pour in Tomato Puree: Pour 1 can (15 oz) of tomato puree into the pan with the chicken. Stir well to combine the tomato puree with the chicken and the sautéed aromatics. Stir Thoroughly: Ensure the tomato puree is evenly distributed and coats the chicken and onions.
Simmer the Sauce: Let the mixture simmer gently for about 10 minutes, allowing the flavors to meld and deepen. Stir occasionally to prevent sticking. Flavor Infusion: Simmering allows the spices and tomato puree to harmonize and create a richer, more complex sauce.
Add Heavy Cream and Sugar (Optional): Lower the heat to low. Stir in 1 cup of heavy cream, creating the signature creamy texture of Butter Chicken. If desired, add 1 tablespoon of sugar to balance the acidity of the tomatoes. Gentle Simmer: Lowering the heat before adding cream prevents it from curdling or separating. The sugar is optional but often enhances the overall flavor balance.
Simmer to Finish: Simmer gently for another 10-15 minutes, or until the chicken is cooked through and the sauce has thickened slightly. Stir occasionally. Chicken Doneness: Ensure the chicken is cooked through by checking its internal temperature or by cutting into a piece to ensure the juices run clear and there is no pinkness. The sauce will thicken further as it simmers and reduces slightly.
Taste and Adjust Seasoning: Taste the Butter Chicken and adjust the seasoning as needed. You may want to add more salt, garam masala, or other spices to your liking. Personalize Your Flavor: This is the time to customize the dish to your taste. If you prefer a spicier Butter Chicken, add a pinch of chili powder or cayenne pepper. If you want more warmth, add a little extra garam masala.

Step 4: Serve and Garnish – The Final Flourish

Serve Hot: Serve the Butter Chicken hot, immediately after cooking, for the best flavor and texture.
Garnish with Cilantro: Garnish generously with fresh cilantro, chopped, to add a fresh, herbaceous element and a pop of color.

Nutrition Facts: A Deliciously Indulgent Treat

Servings: 4 People
Calories: Approximately 550 kcal per serving

Please note that these are approximate values and can vary based on specific ingredient brands, portion sizes, and cooking methods.

Butter Chicken, while incredibly delicious, is also a relatively rich dish due to the use of heavy cream and ghee or butter. It’s a dish best enjoyed in moderation as part of a balanced diet.

Key Nutritional Considerations:

Calories: With around 550 calories per serving, Butter Chicken is a moderately calorie-dense meal. Be mindful of portion sizes, especially when serving with rice or naan.
Fat: The creamy texture comes from the significant fat content, primarily from heavy cream and ghee/butter. This contributes to its rich flavor but also its calorie count.
Protein: Chicken thighs are a good source of protein, which is essential for satiety and muscle building.
Carbohydrates: The sauce contains carbohydrates from tomatoes, onions, and potentially added sugar. Serving it with rice or naan will significantly increase the carbohydrate content of the meal.
Sodium: Salt is used in both the marinade and the sauce, contributing to the sodium content. Be mindful of salt levels, especially if you are watching your sodium intake.

Enjoy in Moderation: Butter Chicken is a delightful treat to be savored. Pair it with lighter sides like a fresh salad or vegetable curry to create a more balanced meal.

Preparation Time: From Prep to Plate

Prep Time: 15 minutes mins
Cook Time: 40 minutes mins
Total Time: 55 minutes mins

While the total time is nearly an hour, much of it is hands-off cooking time. The active preparation is relatively quick, making it manageable for a weeknight dinner, especially if you marinate the chicken in advance. The marination time (minimum 30 minutes, ideally longer) is not included in the active prep time but is factored into the overall flavor development of the dish.

How to Serve Butter Chicken: Perfect Pairings and Garnishes

Butter Chicken is incredibly versatile and can be served with a variety of accompaniments to create a complete and satisfying meal. Here are some popular and delicious serving suggestions:

Rice:
- Basmati Rice: The classic and most popular choice. Basmati rice, with its long grains and fragrant aroma, is the perfect canvas for soaking up the rich Butter Chicken sauce.
- Jeera Rice: Cumin-flavored rice adds another layer of flavor complexity and complements the spices in the Butter Chicken beautifully.
- Plain White Rice: Simple and straightforward, plain white rice allows the Butter Chicken to be the star of the show.
- Brown Rice or Quinoa: For a healthier option, brown rice or quinoa provides more fiber and nutrients.
Indian Breads:
- Naan: Soft and fluffy naan bread is ideal for scooping up the creamy sauce and tender chicken pieces. Garlic naan or butter naan enhance the indulgence.
- Roti or Chapati: Whole wheat roti or chapati are healthier alternatives to naan, offering a more rustic and wholesome pairing.
- Paratha: Flaky and layered paratha bread is another delicious option, especially aloo paratha (potato-stuffed paratha) for a more substantial meal.
Vegetable Sides:
- Saag Paneer: Creamy spinach and cheese curry provides a delicious vegetarian counterpart and balances the richness of the Butter Chicken.
- Aloo Gobi: Cauliflower and potato curry with turmeric and spices offers a flavorful and lighter vegetable side dish.
- Dal Makhani: Black lentil and butter curry is another rich and creamy option, perfect for a truly indulgent Indian feast.
- Cucumber Raita: Cooling cucumber and yogurt raita provides a refreshing contrast to the richness and warmth of the Butter Chicken.
- Indian Salad (Kachumber): A simple salad of chopped cucumbers, tomatoes, onions, and cilantro dressed with lemon juice and spices adds freshness and lightness.
Garnishes:
- Fresh Cilantro: Essential for its fresh, herbaceous flavor and visual appeal.
- A Dollop of Cream or Yogurt: Adds extra richness and creaminess, and a nice visual touch.
- A Sprinkle of Garam Masala: Enhances the aroma and spice notes just before serving.
- Thinly Sliced Ginger: Adds a zesty and aromatic garnish.
- Chopped Green Chilies (Optional): For those who prefer extra heat.

Serving Platter Idea: Create a beautiful Indian-inspired platter with Butter Chicken as the centerpiece, surrounded by basmati rice, naan bread, cucumber raita, and a side of saag paneer for a truly memorable meal.

Additional Tips for Perfect Butter Chicken

Marinate Chicken Longer for Deeper Flavor: While 30 minutes is the minimum marination time, marinating the chicken for 2-4 hours, or even overnight, will significantly enhance the flavor and tenderness. The longer marination allows the spices to penetrate deeper into the chicken, resulting in a more flavorful and succulent dish.
Don’t Skip Browning the Onions: Sautéing the onions until they are deeply golden brown is crucial for developing the rich, sweet base flavor of the sauce. Patience is key here; allow the onions to caramelize slowly over medium heat, stirring frequently to prevent burning. This step adds a depth of flavor that is essential for authentic Butter Chicken.
Use Fresh, High-Quality Spices: Freshly ground spices or spices that are relatively recently purchased will have a much more potent and vibrant flavor compared to older, stale spices. If possible, lightly toast whole spices before grinding them for an even more intense aroma. Store spices in airtight containers in a cool, dark place to maintain their freshness.
Control the Heat When Adding Cream: When adding heavy cream to the sauce, lower the heat to low. This prevents the cream from curdling or separating, ensuring a smooth and velvety sauce. Gently stir in the cream and allow it to warm through slowly without boiling.
Adjust Spices to Your Preference: Butter Chicken is a dish that can be easily customized to your spice preference. If you prefer a milder flavor, reduce the amount of garam masala or other spices. If you like it spicier, add a pinch of chili powder, cayenne pepper, or finely chopped green chilies. Taste and adjust the seasoning at the end to create a Butter Chicken that is perfectly tailored to your taste.

FAQ Section: Butter Chicken Ingredients

Q1: Can I use chicken breast instead of chicken thighs?
A: Yes, you can use boneless, skinless chicken breasts. However, chicken thighs are recommended for Butter Chicken as they are more forgiving and remain moist and tender even after cooking in the sauce. Chicken breasts can sometimes become dry if overcooked. If using chicken breasts, cut them into larger, more substantial pieces and be careful not to overcook them. Monitor the cooking time closely and ensure they are cooked through but still juicy.

Q2: I don’t have ghee. Can I use only butter?
A: Absolutely! While ghee adds a distinct nutty flavor, butter is a perfectly acceptable and delicious substitute. Use unsalted butter for the recipe. If you prefer, you can use a combination of butter and a neutral cooking oil like avocado oil or vegetable oil. For a vegan version, use plant-based butter or a neutral oil.

Q3: Can I make Butter Chicken without heavy cream?
A: Yes, you can make a lighter version of Butter Chicken. For a less rich option, you can substitute half-and-half for heavy cream, but the sauce will be less decadent. For a dairy-free option, full-fat coconut cream is an excellent substitute, providing a similar richness and creaminess. Cashew cream (made from blended soaked cashews and water) is another vegan alternative.

Q4: What can I use if I don’t have garam masala?
A: Garam masala is a key ingredient in Butter Chicken, providing its signature warm and aromatic flavor. While it’s highly recommended to use garam masala for authentic flavor, if you don’t have it on hand, you can try to create a substitute blend using a combination of ground cinnamon, cardamom, cloves, cumin, coriander, nutmeg, and black pepper. However, the flavor profile will not be exactly the same. It’s best to try and obtain garam masala for the most authentic Butter Chicken experience.

Q5: Can I use fresh tomatoes instead of tomato puree?
A: While tomato puree is specified for this recipe for its smooth texture and concentrated tomato flavor, you can use fresh tomatoes, but it will require a few adjustments. You would need about 2-3 cups of ripe, diced tomatoes. Sauté them with the onions, garlic, and ginger until they soften and break down. You may need to simmer them for longer to reduce the liquid and concentrate the flavor. For a smoother sauce, you can blend the tomato mixture before adding the cream. Using tomato puree is more convenient and provides a consistent texture and flavor for Butter Chicken.