Butter Chicken delivers cozy, creamy takeout comfort on busy weeknights with simple steps and easy ingredient swaps. Tender chicken simmers in a silky, rich tomato-cream sauce spiced with garam masala, ginger, garlic, and a touch of fenugreek for authentic warmth without fuss.
Weeknight-friendly method: marinate chicken briefly in yogurt and spices, sauté onions and aromatics, blend into sauce with tomatoes and cream, simmer chicken until tender. Use rotisserie chicken or coconut milk for shortcuts that keep flavor intact.
This accessible recipe serves as the perfect gateway to Indian-inspired home cooking, creating dinner that feels like a restaurant treat and a warm hug in one pot.
About Butter Chicken
I first fell for Butter Chicken at a tiny neighborhood spot where the server smiled like we were old friends and the kitchen smelled like toasted spice and tomato. It was love at first dip of naan. At its heart, this dish is tender chicken simmered in a creamy tomato-butter sauce that’s gently spiced, not fiery. Think savory, a little tang from yogurt and tomato, and a velvety finish that clings beautifully to rice.
Here’s what makes it special. The chicken gets a yogurt marinade that keeps it juicy and flavorful. Then we sear it, build a sauce with tomato and aromatics, and finish with butter and cream for that signature texture. It’s different from chicken tikka masala, which leans a touch brighter and more tomato-forward. This one is rounder, a bit richer, and honestly, pure comfort. If you want to jump straight to the cooking part, you can skip down to the 3 simple steps.
A quick backstory
Butter Chicken traces its roots to Delhi, where cooks famously gave leftover tandoori chicken new life by nestling it into a buttery tomato sauce. I love that resourceful origin. It also means you can use cooked chicken in a pinch, though marinated raw chicken will give you the juiciest results. If you’re mapping out your meal, you can also peek at serving ideas here so you’re ready to plate when the sauce hits that glossy sweet spot.
In short: It’s approachable, comforting, and absolutely weeknight-friendly. And yes, your kitchen will smell amazing.
How to make Butter Chicken in 3 Simple Steps
To keep this as low-stress as possible, I break it down into three parts: marinate, sear and simmer, finish. You’ll get tender chicken and a sauce that’s creamy without being heavy. Also, if you need to revisit fundamentals later, bookmark the expert tips section.
What you’ll need
- Chicken thighs, boneless and skinless, cut into bite-size pieces
- Plain yogurt, full-fat if you can
- Garlic and ginger, freshly grated
- Tomato puree or passata
- Butter and a splash of cream
- Spices: garam masala, cumin, coriander, turmeric, chili powder, salt
- A little sugar or honey to balance the sauce
- Neutral oil and fresh cilantro
Step 1: Marinate
In a bowl, mix yogurt, garlic, ginger, 1 teaspoon garam masala, 1 teaspoon cumin, 1 teaspoon coriander, a pinch of turmeric, and salt. Toss the chicken until coated. Marinate at least 30 minutes, though 2 to 4 hours is ideal. Overnight? Even better. This quick soak keeps the chicken juicy and layers in flavor before it even hits the pan.
Step 2: Sear and simmer
Heat a large skillet with a drizzle of oil over medium-high. Add the chicken in batches so it browns, not steams. You’re not trying to cook it through yet, just get a little color. Transfer the seared chicken to a plate.
Lower the heat to medium. In the same pan, add a small knob of butter, then more garlic and ginger if you like it punchy. Pour in the tomato puree. Let it bubble gently for 5 to 7 minutes to mellow the acidity. Stir in 1 teaspoon garam masala, 1/2 teaspoon cumin, a pinch of chili powder, and a small pinch of sugar or honey. Slide the chicken and any juices back in and simmer until the chicken is cooked through and tender, about 8 to 10 minutes.
Step 3: Finish and adjust
Reduce the heat to low. Swirl in the remaining butter and a splash of cream until the sauce turns silky and a little glossy. Taste and adjust salt, sweetness, and heat. If the sauce gets too thick, loosen with a splash of water. If it’s too bright, add a tiny bit more butter. Finish with chopped cilantro. That’s it. You just made a restaurant-level Butter Chicken at home.
Want to plan out the sides while it simmers? Hop down to what to serve with it. If you love quick navigation, here’s a handy link back up to what makes the dish special.
Pro move: Rest the dish for 5 minutes off the heat so the sauce settles and the flavor rounds out. Then stir and serve.
What to serve with Butter Chicken
You’ve got a pot of golden-orange goodness. Now give it worthy companions. This dish loves soft, warm carbs and fresh, crunchy sides for balance. When I’m feeding friends, I put everything on the table and let people mix and match. It’s unfussy and fun.
Simple sides that work
- Steamed basmati rice or my garlic rice, the fragrant garlic perfectly complements the creamy butter chicken sauce without overpowering it.
- Garlic naan, roti, or store-bought flatbread warmed in a skillet
- Sliced cucumbers with a squeeze of lime and a pinch of salt. Sliced cucumbers or my cucumber carrot salad for bright, refreshing crunch that cuts through the rich sauce beautifully.
- Quick raita: yogurt, grated cucumber, salt, and pepper
- Roasted veggies like cauliflower or green beans
For drinks, I love a light lager or sparkling water with lime. If you want to keep an eye on macros, check out the nutrition notes before you plate. And if you’re already dreaming of seconds, save this link to the cooking steps so you can make it again next week.
Serving tip: Warm plates. It keeps the sauce cozy and the chicken tender while you eat.
Expert Tips
Use chicken thighs if you can. They stay tender even if you simmer a minute too long. If you prefer breasts, cut them a bit larger and pull them as soon as they’re cooked through.
Yogurt matters. Full-fat yogurt gives better texture and flavor. If using Greek yogurt, thin it with a splash of water so it coats the chicken evenly.
Tomato choice can change everything. Tomato puree or passata gives a smooth, consistent sauce. If using crushed tomatoes, blend the sauce briefly for silkiness.
Spice smart. Garam masala blends vary. Start conservative, then add more to taste at the end. You’re building warmth, not heat.
Butter and cream are your finishers. Add them off the boil for a gentle, glossy sauce. If you want it lighter, reduce the cream and add a knob more butter, which feels rich without tasting heavy.
Make ahead friendly. The sauce actually improves after a night in the fridge. Reheat gently with a splash of water and a pat of butter to bring it back to life. Make ahead friendly like my roasted soya chunks salad, both reheat beautifully and make perfect weeknight companions.
Freezer note. Cool completely, pack in airtight containers, and freeze up to 2 months. Thaw overnight, reheat slowly, and stir in fresh cilantro right before serving.
Want quick reference later? Save this jump to the step-by-step.
Nutrition Facts (per serving)
I’m a home cook, not a lab, so consider these estimates. For a typical serving with chicken thighs, tomato puree, butter, and a splash of cream, you’re looking at approximately:
Calories: 420 to 500 depending on your butter and cream
Protein: 28 to 32 grams
Carbs: 10 to 14 grams
Fat: 26 to 32 grams
Sodium: varies by salt and tomato brand
Pairing with rice or naan will add carbs and calories, so plate to suit your goals. For a lighter plate, double the cucumbers and skip the extra cream. If you’re tracking, plug your specific brands into a calculator for precision. Circle back to serving ideas to build your plate.
Common Questions
Q: Can I make this dairy-free?
A: Yes. Use coconut milk for the finish and dairy-free yogurt for the marinade. Add a touch of oil to replace butter.
Q: How spicy is this?
A: Mild by default. Add more chili powder or a chopped green chili if you want extra heat.
Q: Can I use leftover cooked chicken?
A: Absolutely. Stir it into the simmered sauce and cook just until warmed through so it stays tender.
Q: What if I don’t have garam masala?
A: Use a mix of ground cumin, coriander, a pinch of cinnamon, and pepper. It’s not identical but it’s tasty.
Q: How do I thicken a thin sauce?
A: Simmer uncovered for a few minutes. If it still feels thin, add a small pat of butter and a spoon of cream to round it out.
Ready to Cook Tonight?
There you go. A friendly, weeknight path to a pot of cozy, creamy Butter Chicken that tastes like you took your time, even if you didn’t. Keep it simple, taste as you go, and don’t be shy with that final swirl of butter.
If you want to compare notes or dive deeper, I love the detailed versions at Butter Chicken Recipe (Chicken Makhani) – Swasthi’s Recipes and the super clear walkthrough from Butter Chicken – RecipeTin Eats for extra context and technique tips.
Now grab a spoon, nudge the sauce to a simmer, and make tonight delicious.
For another bold Indian-inspired hit, pair it with my schezwan roti roll, the spicy wrap contrasts perfectly with this creamy comfort.
Butter Chicken
Ingredients
For the marinade
- 1 cup Plain yogurt, full-fat if possible Full-fat yogurt gives better texture and flavor.
- 4 cloves Garlic, freshly grated Add more for a more pronounced flavor.
- 1 inch Ginger, freshly grated Fresh ginger adds a nice spice.
- 1 teaspoon Garam masala Start with this amount and adjust to taste.
- 1 teaspoon Cumin Ground cumin adds a warm flavor.
- 1 teaspoon Coriander Ground coriander complements the spices.
- 1 pinch Turmeric Optional for color and slight flavor.
- 1 teaspoon Salt Adjust according to taste.
Main ingredients
- 1 pound Boneless, skinless chicken thighs, cut into bite-size pieces Thighs are recommended for tenderness.
- 1 tablespoon Neutral oil For searing the chicken.
- 2 tablespoons Butter Adds richness to the sauce.
- 1 cup Tomato puree or passata Smooth texture is preferred.
- 1 splash Cream For creaminess; adjust amount to preference.
- 1 teaspoon Chili powder Adjust for more spice.
- 1 teaspoon Sugar or honey To balance acidity.
- 1 tablespoon Fresh cilantro, chopped For garnish.
Instructions
Marinate
- In a bowl, mix yogurt, garlic, ginger, garam masala, cumin, coriander, turmeric, and salt. Toss the chicken until coated. Marinate at least 30 minutes, though 2 to 4 hours is ideal.
Sear and Simmer
- Heat a large skillet with a drizzle of oil over medium-high. Add the chicken in batches to brown it, not steam it.
- Transfer the seared chicken to a plate.
- Lower the heat to medium and add a small knob of butter. Then add more garlic and ginger if preferred.
- Pour in the tomato puree and let it bubble gently for 5 to 7 minutes.
- Stir in garam masala, cumin, chili powder, and sugar or honey.
- Slide the chicken and any juices back in and simmer until tender, about 8 to 10 minutes.
Finish and Adjust
- Reduce the heat to low. Stir in the remaining butter and a splash of cream until the sauce is silky.
- Taste and adjust salt, sweetness, and heat. If too thick, loosen with water.
- Finish with chopped cilantro.