Name: Butter Chicken Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 1 h 50 min
Cuisine: Indian
Ingredients: 1½ pounds boneless, skinless chicken thighs (cut into bite-sized pieces); 1 cup plain Greek yogurt; 1 tablespoon lemon juice; 1 tablespoon garam masala; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon turmeric; 1 teaspoon salt; 2 tablespoons vegetable oil or ghee; 1 large onion (finely chopped); 3 garlic cloves (minced); 1 tablespoon fresh grated ginger; 1 teaspoon chili powder; 1 teaspoon paprika; 1 (15 oz) can tomato sauce; 1 cup heavy cream; 2 tablespoons butter; Chopped fresh cilantro for garnish

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If there’s one dish that feels like a warm, loving hug on a plate, it’s Butter Chicken. Tender pieces of marinated chicken melt into the rich, creamy tomato sauce, while aromatic spices swirl together, giving you a symphony of flavors in every single bite. Butter Chicken captures the very essence of comfort food with a twist of Indian magic—making it both timeless and absolutely irresistible.

Ingredients You’ll Need

What I love about this recipe is that the ingredient list is simple, yet each element plays a critical role in building that classic, unforgettable Butter Chicken flavor. The combination brings depth, color, and personality, turning everyday staples into something spectacular.

Chicken Thighs: Use boneless, skinless chicken thighs for the juiciest, most flavorful meat that doesn’t dry out as it simmers.
Greek Yogurt: Acts as a marinade base to tenderize the chicken and infuse it with creaminess and tang.
Lemon Juice: Adds a hint of brightness to balance the richness and help tenderize the meat.
Garam Masala: This blend of warming spices is key for bringing out the soul of Butter Chicken.
Ground Cumin: Delivering earthiness and a subtle nutty flavor that pairs perfectly with the other spices.
Ground Coriander: Adds a citrusy, floral note to lift the sauce and keep things balanced.
Turmeric: Not only for that golden hue but also for a whisper of warmth that’s unmistakable.
Salt: Essential, of course—don’t skip it for depth and to make every flavor pop!
Vegetable Oil or Ghee: Ghee gives extra flavor, but a neutral oil works beautifully to brown the onions and chicken.
Onion: Sautéed until golden, it creates a sweet, savory backbone for the sauce.
Garlic: Fresh garlic brings energy and sharpness—freshly minced is best.
Ginger: Don’t skimp! Fresh grated ginger adds zing that brightens the entire sauce.
Chili Powder: Adds gentle warmth—adjust to your spice preference.
Paprika: For smokiness and a beautiful red tint to the sauce.
Tomato Sauce: Makes the sauce base, bringing tang and body to every spoonful.
Heavy Cream: The secret to that signature creaminess; coconut milk is a fantastic dairy-free swap.
Butter: The crowning glory—stirred in at the end for silken richness.
Fresh Cilantro: A sprinkle on top adds color and a fresh, herbal finish that ties everything together.

How to Make Butter Chicken

Step 1: Marinate the Chicken

In a large bowl, combine your bite-sized chicken thighs with Greek yogurt, lemon juice, garam masala, cumin, coriander, turmeric, and salt. Give everything a really good mix, making sure each piece is coated generously. Cover the bowl and let it rest in the refrigerator for at least one hour—though overnight is best for the fullest flavor and juicy, tender meat. This is where Butter Chicken gets all that amazing character from the inside out.

Step 2: Sauté the Onion

Set a big skillet or Dutch oven over medium heat and drizzle in your oil or ghee. Once shimmering, toss in the chopped onion. Stir often for about 6 to 8 minutes until soft, golden, and sweet-smelling—the perfect savory base for your curry.

Step 3: Add Garlic, Ginger, and Spices

Scoop in the minced garlic and grated ginger, followed by the chili powder and paprika. Stir it all around for about a minute, just until those gorgeous aromas bloom and fill your kitchen. This spice-infused oil will add remarkable depth to your Butter Chicken.

Step 4: Cook the Marinated Chicken

Next, add the marinated chicken (yogurt and all) to the pan. Sauté for 5 to 7 minutes, moving the pieces around so they brown lightly. You want the chicken sealed and fragrant, not fully cooked yet—this step builds essential flavor.

Step 5: Build the Sauce

Pour in the tomato sauce and stir well to combine. Bring everything to a gentle simmer, then cover the pan. Let the chicken cook in this magical sauce for 15 to 20 minutes, stirring occasionally as your Butter Chicken transforms into a thick, aromatic masterpiece.

Step 6: Finish with Cream and Butter

Once your chicken is fully cooked and the sauce has deepened, pour in the heavy cream and drop in the butter. Let it all melt together as the sauce simmers for another 5 to 10 minutes, uncovered, until velvety and thick. Give it a taste—adjust salt or spices if you like. Your Butter Chicken is officially ready for its big debut!

How to Serve Butter Chicken

Garnishes

To finish, shower your Butter Chicken with loads of fresh chopped cilantro. A little extra swirl of cream or a sprinkle of chili flakes adds a fancy touch. Those pops of green and white look stunning against the rich, orange sauce.

Side Dishes

There’s nothing better than scooping up your Butter Chicken with warm, pillowy naan, or spooning it generously over fluffy basmati rice. For extra crunch and freshness, try a side of cucumber salad or pickled onions—it’s a flavor explosion!

Creative Ways to Present

Want to make dinner really special? Serve Butter Chicken in small bowls as part of an Indian-inspired tapas night, or stuff leftovers into wraps for a fun, portable lunch. It’s also charming in mini pots at a dinner party buffet for easy serving.

Make Ahead and Storage

Storing Leftovers

Butter Chicken keeps beautifully in an airtight container in the fridge for up to 4 days—the flavors only deepen and get cozier with time. Let it cool first before packing it up to keep everything fresh and delicious.

Freezing

If you want to stock up for busy nights, Butter Chicken freezes perfectly! Portion it out in freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating so the sauce stays silky.

Reheating

To reheat, gently warm your Butter Chicken on the stovetop over low heat, stirring now and then until heated through. If it’s thickened a bit too much, a splash of cream or milk brings it right back to its dreamy texture—easy and fuss-free.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! While thighs stay juicier, chicken breast works in a pinch—just be careful not to overcook, as it can dry out quicker in the sauce.

Is Butter Chicken spicy?

Not overly! The heat level is mild and customizable. If you’re heat-shy, use less chili powder, and for a fiery kick, add a pinch more or sneak in a fresh green chili.

Can I make Butter Chicken dairy-free?

Yes! Swap the heavy cream for full-fat coconut milk and use plant-based yogurt for marinating. You’ll still get an irresistibly rich and creamy sauce.

How do I get that deep orange color?

The beautiful orange glow comes from a blend of turmeric, paprika, and tomato sauce. Good-quality paprika and tomatoes make a big difference!

What’s the best way to marinate in less time?

If you’re in a hurry, even 30 minutes makes a difference. But, the longer you marinate, the more flavorful and tender your Butter Chicken will be. Overnight is gold standard!

Final Thoughts

I hope you’ll give this Butter Chicken a try soon—it really is a dish that brings people together and wins hearts with every bite. Whether you’re cooking for a crowd or just indulging in a cozy night in, this recipe never lets me down. I can’t wait for you to fall in love with it too!

Butter Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 10 reviews

Author: admin
Total Time: 1 hour 50 minutes (includes marinating time)
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the rich and creamy flavors of this classic Indian dish with tender marinated chicken cooked in a flavorful tomato-based sauce enriched with spices and cream. Butter Chicken, also known as Murgh Makhani, is a beloved dish that is sure to impress your family and friends.

Ingredients

Scale

Marinated Chicken:

1½ pounds boneless, skinless chicken thighs (cut into bite-sized pieces)
1 cup plain Greek yogurt
1 tablespoon lemon juice
1 tablespoon garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon salt

Sauce:

2 tablespoons vegetable oil or ghee
1 large onion (finely chopped)
3 garlic cloves (minced)
1 tablespoon fresh grated ginger
1 teaspoon chili powder
1 teaspoon paprika
1 (15 oz) can tomato sauce
1 cup heavy cream
2 tablespoons butter
Chopped fresh cilantro for garnish

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Instructions

Marinate the Chicken: Combine chicken with yogurt, lemon juice, garam masala, cumin, coriander, turmeric, and salt. Marinate for at least 1 hour.
Cook the Sauce: Sauté onion, garlic, ginger, chili powder, and paprika. Add marinated chicken, tomato sauce, and simmer. Stir in cream and butter.
Finish and Serve: Simmer until thick, adjust seasoning, and garnish with cilantro.