I still remember the first time I made Indian Butter Chicken at home—it was a chilly evening, and I was craving something rich, creamy, and full of spice. The aroma that filled the kitchen as the chicken simmered in that velvety tomato-based sauce was pure magic. Ever since, this dish has become my go-to comfort food. There’s just something so deeply satisfying about tender chicken pieces swimming in a buttery, spiced curry that clings perfectly to a spoonful of basmati rice or a piece of warm naan.

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Over the years, I’ve experimented with countless variations, but I always come back to this particular version. It hits all the right notes: mild heat, rich depth, and just the right touch of tanginess. Whether you’re cooking for yourself or hosting friends, Indian Butter Chicken is a guaranteed crowd-pleaser that makes your kitchen feel like a restaurant for the night.

Why You’ll Love This Indian Butter Chicken

Butter Chicken is the kind of dish that turns an ordinary dinner into something extraordinary. The sauce is the star—silky, creamy, and bursting with balanced spices. The chicken is incredibly tender thanks to a simple yogurt marinade, and every bite is soaked in layers of flavor. It’s approachable, versatile, and totally satisfying.

If you’re new to Indian cooking, this recipe is a great starting point. It uses easy-to-find ingredients and doesn’t require fancy techniques. The final result tastes like it came from your favorite Indian restaurant—and honestly, it might even be better.

What Kind of Chicken Should I Use for Indian Butter Chicken?

I prefer using boneless, skinless chicken thighs for this recipe. They stay juicy and flavorful even after simmering in the sauce. Chicken breasts work too if you want a leaner option, but keep a close eye on them to avoid drying out. The key is marinating the chicken well, which helps tenderize and infuse it with flavor before it ever hits the pan.

If you’re in a rush, pre-cut chicken tenders or even leftover grilled chicken can work in a pinch, though the depth of flavor may be slightly different. The beauty of this dish is that it’s flexible while still being indulgent.

Options for Substitutions

Butter Chicken is wonderfully adaptable. Here are a few ways to tweak it without losing its charm:

Dairy-Free: Swap the cream with full-fat coconut milk for a delicious dairy-free version. Use vegan butter or olive oil in place of regular butter.
Vegetarian: Paneer is a fantastic substitute for chicken. You can also try tofu or roasted cauliflower for a hearty, plant-based twist.
Low Carb: Serve it with cauliflower rice instead of basmati or skip the rice entirely and enjoy with roasted veggies.
No Yogurt? Use buttermilk or even a splash of lemon juice with cream to get that tenderizing acidity in the marinade.

These swaps let you personalize the dish to your dietary needs without losing the essence of what makes Butter Chicken so irresistible.

Ingredients for This Indian Butter Chicken

Chicken thighs: Boneless and skinless thighs provide juicy, flavorful bites that hold up well during cooking.
Plain yogurt: Essential for marinating the chicken—helps tenderize and infuse it with flavor.
Garlic and ginger paste: This dynamic duo lays down a pungent, zesty foundation for the dish.
Garam masala: A fragrant Indian spice blend that gives the dish its signature warmth and complexity.
Turmeric: Adds a golden color and mild earthy flavor.
Chili powder: Brings gentle heat and color to the marinade and sauce.
Salt: Balances and enhances all the spices.
Butter: The heart of “butter” chicken—adds a rich, silky texture.
Tomato purée: Forms the base of the sauce with a slight tang and beautiful color.
Heavy cream: Creates that luscious, smooth finish we all crave.
Sugar: Just a pinch balances the acidity of the tomatoes and rounds out the flavor.
Fresh cilantro: Chopped and sprinkled on top, it adds a pop of freshness and color before serving.

Each ingredient plays a purposeful role—nothing here is filler. It’s the harmony of spices, creaminess, and tender chicken that makes this dish so special.

Step 1: Marinate the Chicken

Start by combining plain yogurt, garlic and ginger paste, garam masala, turmeric, chili powder, and salt in a large bowl. Add the chicken thighs, toss to coat thoroughly, cover, and let it marinate for at least 1 hour—or overnight if you want deeper flavor.

Step 2: Sear the Chicken

Heat a large pan or skillet over medium-high heat. Add a bit of butter or oil, then sear the marinated chicken pieces in batches until golden brown on all sides. You don’t need to cook them through—just get a nice sear for added flavor. Remove the chicken and set it aside.

Step 3: Make the Sauce

In the same pan, add more butter and a touch of garlic and ginger paste. Sauté briefly, then pour in the tomato purée and cook until it darkens slightly and the oil begins to separate. This step deepens the flavor and reduces the sharpness of the tomatoes.

Step 4: Simmer Everything Together

Add chili powder, garam masala, a pinch of sugar, and salt to taste. Stir in the seared chicken and any juices, then pour in the cream. Simmer gently for 15–20 minutes until the chicken is fully cooked and the sauce thickens to your desired consistency.

Step 5: Finish and Garnish

Right before serving, stir in a final knob of butter for added richness. Sprinkle chopped fresh cilantro over the top and serve hot with rice or naan.

How Long to Cook the Indian Butter Chicken

Once everything is in the pan, the dish needs about 15 to 20 minutes of simmering. This gives the chicken time to cook through and the sauce time to reduce and thicken. If you’re using chicken thighs, you’ll know it’s done when the pieces are tender and easily cut with a spoon. Don’t rush this step—the gentle simmer is what melds the flavors into something magical.

Tips for Perfect Indian Butter Chicken

Marinate Longer for Flavor: If you have the time, marinate the chicken overnight. It makes a noticeable difference in taste and texture.
Use Full-Fat Dairy: Both the yogurt in the marinade and the cream in the sauce should be full-fat for the richest, most satisfying result.
Sear the Chicken Well: Browning the chicken adds depth and a slightly smoky note to the dish. Don’t skip this step.
Simmer, Don’t Boil: A slow simmer thickens the sauce without curdling the cream. High heat can split the sauce or overcook the chicken.
Taste and Adjust: Everyone’s spice tolerance is different. Taste the sauce before serving and adjust the salt, heat, or sweetness if needed.

These tips will ensure your Butter Chicken is as indulgent and delicious as anything you’d order from an Indian restaurant.

Watch Out for These Mistakes While Cooking

Skipping the Marinade: The yogurt marinade is essential for tender, flavorful chicken. Even a short 30-minute marination makes a big difference.
Overcooking the Chicken: Chicken thighs are forgiving, but over-simmering can still dry them out. Stick to the suggested cooking time.
High Heat with Cream: Boiling the sauce after adding cream can cause it to split. Always keep the heat low once cream is in.
Using Low-Quality Spices: Spices are the soul of Butter Chicken. Stale or flat-tasting garam masala can ruin the entire dish.
Forgetting to Taste: Always taste before serving. You might need to tweak salt, spice, or sweetness based on your preferences.
Skipping the Butter Finish: That last bit of butter stirred in at the end makes the sauce silky and restaurant-level rich.

What to Serve With Indian Butter Chicken?

Basmati Rice

The long grains and subtle aroma of basmati rice pair perfectly with the rich, creamy sauce.

Garlic Naan

Soft, chewy, and perfect for scooping up every last drop of sauce—garlic naan is a must.

Steamed Vegetables

Broccoli, carrots, or green beans balance the richness of the dish with a light, fresh contrast.

Cucumber Raita

This cool, yogurt-based side adds a refreshing element that soothes the heat and complements the spices.

Mango Chutney

A sweet-tart mango chutney brings a bright and fruity counterpoint to the savory chicken.

Lentil Dal

A simple dal made with yellow or red lentils adds another layer of warmth and comfort to your meal.

Pickled Onions

Quick-pickled red onions add crunch and acidity that cuts through the butteriness of the sauce.

Papadums

Crispy lentil wafers offer a crunchy, snacky side to nibble on between bites.

Storage Instructions

Indian Butter Chicken stores beautifully, making it a great make-ahead or leftover option. Once cooled, transfer any leftovers to an airtight container:

In the fridge: Keeps well for up to 4 days. The flavors often deepen and improve after a day.
In the freezer: Freeze in portions for up to 3 months. Let it thaw overnight in the fridge, then reheat gently on the stove with a splash of water or cream to loosen the sauce.
Reheating tip: Always reheat on low heat to prevent the cream from separating.

Estimated Nutrition

Per serving (based on 4 servings total), the approximate nutrition is:

Calories: 480
Protein: 30g
Carbohydrates: 12g
Fat: 35g
Saturated Fat: 17g
Cholesterol: 160mg
Sodium: 780mg
Sugar: 5g

These values can vary depending on specific ingredients and serving sizes. For a lighter version, use less butter and substitute cream with Greek yogurt or light coconut milk.

Frequently Asked Questions

What is the difference between Butter Chicken and Chicken Tikka Masala?

Butter Chicken is creamier and slightly sweeter, while Chicken Tikka Masala tends to have a spicier, more tomato-forward sauce.

Can I make Butter Chicken ahead of time?

Yes! It actually tastes even better the next day. Just store it in the fridge and reheat gently on the stove or microwave.

Can I use store-bought garam masala?

Absolutely. Just make sure it’s fresh and aromatic. If it smells flat, it might be time to replace it.

Is this dish very spicy?

Not inherently. You control the heat based on how much chili powder you use. It’s meant to be rich and mildly spiced.

Can I grill the chicken instead of searing it?

Yes, grilling adds a fantastic smoky flavor and still works beautifully when added to the creamy sauce.

How can I make this dish vegan?

Swap the chicken with tofu or roasted cauliflower, use coconut cream, and plant-based butter for a satisfying vegan version.

Do I need a blender for the sauce?

Not necessarily. If your tomato purée is smooth, blending isn’t required. But for an ultra-silky texture, you can blend the sauce before adding the cream.

Can I freeze Butter Chicken with cream in it?

Yes, though the texture might slightly change. Stirring well while reheating and adding a splash of cream helps bring it back to life.

Conclusion

Indian Butter Chicken is more than just a recipe—it’s a warm hug in a bowl, rich with flavor, comfort, and just the right amount of indulgence. Whether you’re making it for the first time or the fiftieth, it never loses its magic. From the tender marinated chicken to the velvety sauce that clings to every grain of rice or naan, this dish delivers a satisfying experience every single time. Try it once, and it might just become your new favorite dinner tradition.