Indian Butter Chicken Recipe | Easy Creamy Weeknight Curry

In my cozy kitchen, fragrant steam rises as I stir velvety tomato cream, a testament to my tried-and-true Indian Butter Chicken Recipe. After marinating my chicken thighs in a zesty yogurt-spice mix and testing this sauce several times, I noticed the aroma turn nuttier when I toasted the garam masala first. Silky sauce, tender chicken, and that gentle sizzling—every trial taught me something new.

Why You’ll Love Indian Butter Chicken Recipe

• Rich, creamy sauce with a glossy finish that clings to each chicken piece
• Balanced spices you can tweak—from mild warmth to a snug hug of heat
• Make-ahead marinade that deepens flavor overnight
• Steeped in Punjabi tradition, it’s a comforting nod to North Indian kitchens

A Little Background

The first time I made this dish, the sauce was too thin after 10 minutes, so I let it simmer another 5. That extra simmer gave me the velvety texture I adore. Originating from Delhi’s royal kitchens, butter chicken was my winter project—perfect for cozy nights. I’ve tweaked the spice ratios over three test batches to find that ideal balance of warmth and creaminess.

Key Ingredients for Indian Butter Chicken Recipe

• Plain Yogurt: tenderizes chicken; Greek works too
• Garam Masala: signature warmth; toast briefly for depth
• Tomato Sauce: silky base; choose pure, no additives
• Heavy Cream: for richness; coconut cream as dairy-free swap
• Butter: gives glossy sheen; use unsalted to control sodium

How to Make Indian Butter Chicken Recipe

1. In a bowl, whisk 1 cup plain yogurt, 2 tablespoons lemon juice, 1 teaspoon chili powder, 2 teaspoons garam masala, 2 teaspoons ground coriander, 1 teaspoon ground cumin, 1 teaspoon turmeric, and 1 teaspoon salt until smooth.
2. Add 2 pounds boneless, skinless chicken thighs cut into 1-inch pieces; turn to coat. Cover and chill for at least 1 hour or up to overnight.
3. Preheat oven to 400°F (200°C). Line a baking sheet with foil and lightly brush with oil.
4. Arrange marinated chicken on the sheet and bake 12–15 minutes until cooked through; transfer to a plate.
5. In a skillet over medium heat, melt 3 tablespoons butter with 1 tablespoon vegetable oil. Add 1 medium yellow onion and sauté until soft and translucent, 5–7 minutes.
6. Stir in 4 cloves garlic and 1 tablespoon minced ginger; cook until fragrant, about 1 minute.
7. Add 1 teaspoon chili powder, 2 teaspoons garam masala, 1 teaspoon ground coriander, and 1/2 teaspoon ground cumin; stir constantly for 30 seconds.
8. Pour in 1 (15-ounce) can tomato sauce. Bring to a simmer and cook, stirring occasionally, for 10 minutes.
9. Reduce heat, stir in 1 cup heavy cream, then add cooked chicken and any juices. Simmer until sauce thickens and chicken is coated, about 5 minutes.
10. Season with salt to taste and garnish with 2 tablespoons chopped cilantro before serving.

Pro Tips & Troubleshooting

• Toast the garam masala in the dry pan for 30 seconds for a nuttier aroma I discovered on batch two.
• If your sauce seems too thin, let it simmer uncovered for an extra 5 minutes until it coats the spoon.
• Swap heavy cream for coconut cream and add 1/2 teaspoon smoked paprika for a tropical twist.
• Doubling? Keep spice ratios the same but blend sauce in two batches for even heat distribution.

Storage & Make-Ahead Guide

Let the chicken cool to room temperature (no more than 2 hours). Store in an airtight container in the fridge for up to 4 days or freeze for 3 months. Reheat gently on low heat until the internal temperature reaches 165°F (74°C). I learned that storing sauce and chicken separately in the freezer keeps texture firmer when thawed.

Serving Suggestions

Serve over steamed basmati rice with a sprinkle of fresh cilantro and warm naan on the side. For a restaurant-style spread, add cucumber raita and a simple kachumber salad to balance the richness.

Frequently Asked Questions

• How do I make butter chicken less spicy?: Reduce chili powder in both the marinade and sauce by half and omit the jalapeño for a milder flavor.
• Can I use chicken breasts instead of thighs?: Yes, use 2 pounds of boneless, skinless chicken breasts, but watch closely as they can overcook faster than thighs.
• What can I substitute for heavy cream?: Full-fat coconut milk or Greek yogurt mixed with a splash of milk creates a similar creaminess.
• How long can leftover butter chicken be stored?: Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months.
• Is it safe to marinate chicken overnight?: Yes, marinating for up to 12 hours enhances flavor without risk, provided it stays below 40°F in the fridge.
• Can I make this dish dairy-free?: Swap butter for coconut oil and use coconut cream instead of heavy cream.

Final Thoughts

Every spoonful of this Indian Butter Chicken Recipe brings a swirl of creamy spice and comfort. My favorite way to enjoy it is reheated gently the next day, when flavors have melded. Give it a go and let me know how your kitchen smelled—and taste the transformation yourself!

More Recipes You’ll Love

• Palak Paneer Recipe – a vibrant spinach curry that balances the creamy sauce of butter chicken
• Indian Pumpkin Curry – shares warming spices and makes a cozy vegetarian side
• Naan Bread – soft, pillowy bread perfect for scooping up every drop of sauce