Table of Contents
Here is a short video explaining the process, scroll down for detailed ingredients and step by step recipe method. Thanks for coming and do not forget to check other recipes on our homepage.
Ingredients (Exact Amounts)
Gather everything before you start cooking, since Indian curries move quickly once the spices hit the pan. This recipe serves 4 to 5 people comfortably alongside rice or naan.
For the Chicken Marinade
- 1.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch pieces
- 1/2 cup plain full-fat yogurt
- 1 tablespoon lemon juice
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1 teaspoon Kashmiri chilli powder (or paprika for less heat)
- 1 teaspoon salt
For the Sauce
- 3 tablespoons butter, divided
- 1 tablespoon vegetable oil
- 1 medium onion, finely chopped
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 can (14 oz) crushed tomatoes or tomato puree
- 1 teaspoon garam masala
- 1/2 teaspoon ground cumin
- 1/2 teaspoon Kashmiri chilli powder
- 1 teaspoon sugar
- 1/2 cup heavy cream
- 1 teaspoon dried fenugreek leaves (kasuri methi)
- Salt to taste
- Fresh coriander, chopped, for garnish
Why Chicken Thighs Work Better Than Breast
Most home cooks default to chicken breast out of habit, but thighs are actually the better choice for butter chicken because they stay tender and juicy even after simmering in the sauce for a while. Chicken breast tends to dry out and turn a bit rubbery once it sits in a hot curry, while thigh meat holds its moisture and soaks up the marinade far more effectively, giving you a noticeably richer bite in every piece.
Getting the Spices Right
If you only remember one thing about Indian cooking, remember that spices should smell fragrant, not sharp or bitter, and old spice jars are usually the reason a curry tastes flat. Garam masala, cumin, and Kashmiri chilli powder are the backbone of this dish, and using fresh ground versions instead of ones that have been sitting in your pantry for two years will make a noticeable difference in the final flavour of your sauce.
Step by Step Recipe Method
Follow these steps in order and do not rush the marinating or the onion cooking stage, since both of those steps are where most of the flavour actually develops.
Step 1: Marinate the Chicken
In a large bowl, combine the yogurt, lemon juice, ginger paste, garlic paste, garam masala, cumin, turmeric, chilli powder, and salt, then whisk it together until smooth. Add the chicken pieces to this mixture and toss thoroughly so every piece is coated evenly. Cover the bowl and let it marinate in the fridge for at least 1 hour, though leaving it overnight will give you noticeably deeper flavour and more tender chicken by the time you are ready to cook.
Step 2: Sear the Chicken
Heat 1 tablespoon of butter and the oil in a large skillet or wok over medium-high heat until it is shimmering. Add the marinated chicken pieces in a single layer, working in batches if needed so you do not overcrowd the pan, and sear for about 3 to 4 minutes per side until they are nicely browned on the outside. The chicken does not need to be fully cooked through at this stage since it will finish cooking in the sauce later, so do not leave it on the heat too long here. Remove the chicken to a plate and set it aside.
Step 3: Cook the Onions
In the same pan, add the remaining 2 tablespoons of butter and let it melt over medium heat, scraping up any browned bits stuck to the bottom of the pan since that is packed with flavour. Add the chopped onion and cook slowly for 8 to 10 minutes, stirring occasionally, until it turns a deep golden colour. This slow cooking is what naturally sweetens the sauce, so resist the urge to rush this step by turning up the heat.
Step 4: Build the Sauce
Add the ginger paste and garlic paste to the softened onions and cook for about 1 minute until fragrant, stirring constantly so nothing catches on the bottom. Pour in the crushed tomatoes along with the garam masala, cumin, chilli powder, and sugar, then stir everything together well. Let this mixture simmer uncovered for 12 to 15 minutes, stirring every few minutes, until the tomatoes have broken down and the sauce has thickened and darkened slightly in colour.
Step 5: Blend for a Smooth Texture
Once the tomato mixture has cooked down, use an immersion blender directly in the pan, or carefully transfer the sauce to a countertop blender, and blend it until completely smooth. This step is what gives restaurant style butter chicken its signature velvety texture instead of a chunky, rustic curry texture. If using a countertop blender, let the sauce cool slightly first and blend in batches to avoid hot liquid splashing out.
Step 6: Simmer the Chicken in the Sauce
Return the smooth sauce to the pan over medium-low heat and add the seared chicken pieces back in, along with any juices that collected on the plate. Let everything simmer gently for 10 to 12 minutes, stirring occasionally, until the chicken is fully cooked through and tender. Check that the internal temperature of the chicken has reached 165°F before moving on to the final step.
Step 7: Finish with Cream and Butter
Lower the heat and stir in the heavy cream, letting it warm through gently rather than boiling, since boiling cream can cause the sauce to split. Crush the dried fenugreek leaves between your palms to release their aroma, then sprinkle them into the pan along with a final tablespoon of butter for extra richness. Taste the sauce and adjust the salt as needed, then let it simmer for 2 to 3 more minutes before turning off the heat. Garnish with freshly chopped coriander and serve hot with steamed basmati rice or warm naan.
Variations in the Recipe
Butter chicken is flexible enough to adapt to different diets and taste preferences without losing what makes it special. Here are a few reliable variations worth trying.
Dairy-Free Butter Chicken
If you need a dairy-free version, swap the yogurt in the marinade for coconut yogurt and replace the heavy cream in the sauce with full-fat coconut milk. Use a neutral oil instead of butter throughout the recipe, or use a plant-based butter alternative if you want to keep that same richness. The coconut milk actually adds a lovely subtle sweetness that works surprisingly well with the warm spices in this dish.
Vegetarian Butter Paneer
To make a vegetarian version, replace the chicken entirely with 1.5 pounds of paneer cut into cubes, and skip the marination step since paneer does not need to be tenderized the same way meat does. Lightly pan-fry the paneer cubes in butter until golden on the edges, then add them into the finished sauce in Step 6 instead of raw chicken, simmering for just 5 minutes so the paneer warms through without becoming rubbery.
Spicier Butter Chicken
For those who prefer more heat, increase the Kashmiri chilli powder to 2 teaspoons and add 1 finely chopped green chilli along with the ginger and garlic in Step 4. You can also stir in a quarter teaspoon of cayenne pepper at the same time for an extra kick. Keep in mind that Kashmiri chilli powder is milder than regular chilli powder, so if you substitute it directly, start with half the amount and adjust to taste.
Mistakes to Avoid
A few small errors are responsible for most disappointing butter chicken results at home, and knowing them ahead of time will save your dish.
Skipping or Rushing the Marination
Marinating the chicken is not an optional step you can skip when short on time, since the yogurt and spices are what tenderize the meat and build the base flavour of the entire dish. Even a rushed 30 minute marinade is better than none, but giving it a full hour or overnight in the fridge makes a real, noticeable difference in how juicy and flavourful the final chicken turns out.
Boiling the Sauce After Adding Cream
Once heavy cream goes into the pan, keep the heat low and avoid letting the sauce come to a rolling boil, since high heat can cause the cream to curdle or separate from the rest of the sauce. If you notice your sauce starting to look grainy or split, lower the heat immediately and stir in a small splash of extra cream to help bring it back together.
Using Old or Pre-Ground Spices
Butter chicken relies heavily on its spice blend, and stale spices that have lost their aroma will leave your curry tasting flat no matter how well you follow the rest of the recipe. Buy whole spices and grind them fresh when you can, or at the very least make sure your ground spices are less than six months old and stored in a cool, dark cupboard away from heat.
Not Cooking the Onions Long Enough
Undercooked onions leave a raw, sharp taste in the finished sauce that no amount of cream or butter can fully mask. Give the onions the full 8 to 10 minutes mentioned in Step 3 to turn properly golden, since this slow caramelization is what builds natural sweetness and depth into the base of your curry.
Conclusion & FAQs
Butter chicken has a reputation for being a restaurant-only dish, but as you can see, it comes together at home with ingredients you can find in most grocery stores and a method that just takes a little patience. Marinate the chicken properly, cook your onions low and slow, and finish with cream and a touch of butter, and you will have a curry that genuinely rivals your favourite Indian restaurant.
How spicy is butter chicken supposed to be?
Traditional butter chicken is mild to medium in spice level, with the focus being on rich, warm flavour rather than heat. If you want it milder, simply reduce the chilli powder and skip any added green chillies, and if you prefer it spicier, follow the variation above to bump up the heat without losing the creamy balance of the dish.
Can I freeze butter chicken?
Yes, butter chicken freezes very well for up to 2 months in an airtight container. Thaw it in the fridge overnight before reheating, and warm it gently on the stove over low heat, adding a small splash of water or cream if the sauce has thickened too much during storage.
What should I serve with butter chicken?
Steamed basmati rice and warm garlic naan are the classic pairings, since both are perfect for soaking up the rich, creamy sauce. A simple cucumber raita on the side also works well to cool down the palate between bites, especially if you have made a spicier version of the dish.
Can I make butter chicken less rich?
To lighten the dish slightly, you can reduce the amount of butter used and replace some of the heavy cream with whole milk or a lighter cream, though this will change the texture a little. The sauce will be less thick and glossy, but it will still carry all the same warm spice flavour that makes this dish so popular.