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Butter Chicken

This rich and creamy Indian Butter Chicken is packed with bold spices, velvety tomato sauce, and tender marinated chicken. A restaurant-quality dish that’s easy to make at home and perfect for weeknights or special occasions.
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Prep Time 15 minutes
Cook Time 30 minutes
Marinating Time 30 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Indian
Servings 4 Servings
Calories 450 kcal

Equipment

  • Mixing bowls
  • Large skillet or saucepan
  • Wooden spoon
  • Cutting board
  • Sharp knife
  • Measuring spoons and cups

Ingredients
  

For the Chicken Marinade

  • 1 ½ lbs boneless skinless chicken thighs, cut into bite-sized pieces
  • ½ cup plain yogurt
  • 1 tablespoon lemon juice
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon smoked paprika
  • 1 teaspoon salt
  • 1 tablespoon minced garlic
  • 1 tablespoon grated ginger

For the Butter Chicken Sauce

  • 2 tablespoons butter
  • 1 tablespoon oil
  • 1 medium onion finely chopped
  • 1 tablespoon garlic minced
  • 1 tablespoon ginger grated
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • ½ teaspoon chili powder adjust to taste
  • 1 ½ cups tomato puree
  • 1 cup heavy cream or coconut cream for dairy-free
  • 1 teaspoon sugar
  • Salt to taste

For Garnish

  • Fresh cilantro chopped
  • 2 tablespoons butter melted

Instructions
 

Marinate the Chicken

  • In a mixing bowl, combine the yogurt, lemon juice, turmeric, garam masala, cumin, coriander, paprika, salt, garlic, and ginger.
  • Add the chicken and coat well. Cover and refrigerate for at least 30 minutes (or overnight for best flavor).

Cook the Chicken

  • Heat oil in a large skillet over medium-high heat. Add the marinated chicken and cook until browned and cooked through. Remove and set aside.

Sauté the Aromatics

  • In the same pan, melt butter and add chopped onions. Sauté until soft and golden.
  • Stir in garlic and ginger, cooking until fragrant.

Make the Sauce

  • Add cumin, garam masala, coriander, paprika, and chili powder, stirring for 30 seconds.
  • Pour in the tomato puree, simmer for 10–15 minutes until thickened.

Finish with Cream and Butter

  • Stir in heavy cream and sugar. Return the chicken to the pan and simmer for 10 minutes.
  • Finish with melted butter and garnish with fresh cilantro.
  • Serve & Enjoy!

Serve hot with basmati rice, naan, or roti.

    Notes

    For a dairy-free version: Use coconut cream and replace butter with ghee or oil.
    For a smoother sauce: Blend before adding the cream.
    For extra richness: Stir in a final spoonful of butter before serving.
    Keyword butter chicken recipe, creamy butter chicken, easy butter chicken, Indian butter chicken, restaurant-style butter chicken