A rich, creamy, and incredibly flavorful butter chicken recipe that tastes better than takeout. With tender marinated chicken simmered in a velvety tomato-cream sauce, it’s the ultimate comfort food for any night of the week. Super customizable and freezer-friendly!

I’m so excited to share my fave butter chicken recipe with u guys today! Seriously, this is the kinda dish that makes everyone at the table go quiet cuz they’re too busy enjoying every bite. My butter chicken has this perfect balance of creamy, tangy, and just the right amount of spice. Its not like the boring takeout stuff – this is the real deal. The sauce is so velvety smooth you’ll wanna lick the plate clean (no judgment, I’ve done it when nobodys looking). Keep reading cuz I’m gonna show u exactly how to nail this recipe every single time!

Why You’ll Love This Butter Chicken

Ever tried making Indian food at home and ended up with something that tastes… not quite right? Been there. The first time I attempted butter chicken years ago, my sauce broke and the chicken was tough as leather. My roommate still teases me about it! But after tons of practice and tweaking, I finally cracked the code.

This butter chicken recipe solves so many common problems – no more bland sauce, no more dry chicken, and definitely no more intimidating ingredient lists. You prob already have most of what you need in your pantry!

What makes this recipe special is how flexible it is. Having friends over who can’t handle heat? Just dial back the chili. Need to make it dairy-free? I’ve got substitutions for that. Wanna meal prep for the week? This butter chicken actually tastes even better the next day.

Plus, the best part is you don’t need to be some fancy chef to make it. If u can stir stuff in a pot, you can make this butter chicken. Let’s get into how to make this magic happen!

What You’ll Need For Perfect Butter Chicken

For the Chicken Marinade:

2 lbs boneless chicken thighs – I always use thighs cuz they stay juicy and tender. You could use breast if you prefer but honestly thighs are where its at for butter chicken.
1 cup plain yogurt – This is super important for tenderizing the meat. Greek yogurt works too but regular has a bit more acidity which helps break down the proteins.
2 tbsp lemon juice – Adds brightness and helps tenderize. In a pinch, lime juice works too.
6 cloves garlic, minced – Don’t skimp here! Garlic powder isn’t the same, trust me.
2 tbsp ginger paste – Fresh is best but the tube stuff from the produce section works fine.
2 tsp garam masala – This spice blend is essential for authentic flavor. Each brand tastes a bit different so find one u like.
1 tsp turmeric – Gives that gorgeous color and has health benefits too.
1 tsp cumin – For that earthy depth.
1 tsp chili powder – Adjust based on your heat preference.
Salt to taste – I usually go with about 1 tsp.

For the Butter Chicken Sauce:

4 tbsp butter – Unsalted is best so u can control the salt. And yes, real butter makes a huge difference in butter chicken!
1 large onion, finely diced – Yellow onions work great here.
4 cloves garlic, minced – Yep, more garlic cuz its that good.
1 tbsp ginger paste – Adds that zingy freshness.
1 cinnamon stick – This secret ingredient adds amazing depth.
2 tsp garam masala – For that authentic butter chicken flavor.
1 tsp ground coriander – Brings a citrusy note.
1 tsp ground cumin – More earthy goodness.
1 tsp paprika – For color and mild sweetness.
1/2 tsp turmeric – Just enough for color without overwhelming.
14 oz can tomato sauce – Not pasta sauce! Just plain pureed tomatoes.
1 cup heavy cream – This is what makes butter chicken so luxurious. Half and half works in a pinch but won’t be as rich.
1 tbsp sugar – Balances the acidity of the tomatoes.
Salt to taste – Usually about 1 tsp depending on your other ingredients.

To Finish:

2 tbsp butter – For that final richness.
1/4 cup fresh cilantro, chopped – Skip if ur one of those people who thinks cilantro tastes like soap (its a genetic thing).
Cooked basmati rice for serving – The perfect vehicle for soaking up all that amazing sauce.
Naan bread – Not required but honestly why wouldn’t u?

How to Make The Best Butter Chicken

Step 1: Marinate the Chicken

Cut chicken thighs into 1-inch pieces. Try to keep them roughly the same size so they cook evenly.
In a large bowl, mix yogurt, lemon juice, garlic, ginger, garam masala, turmeric, cumin, chili powder, and salt.
Add chicken pieces and mix until completely coated. This is where the magic starts happening – the yogurt and lemon begin tenderizing the meat immediately.
Cover and refrigerate for at least 30 minutes, but honestly overnight is SO much better if u can plan ahead. The flavor difference is crazy!

Step 2: Cook the Marinated Chicken

Heat 1 tbsp oil in a large skillet over medium-high heat.
Remove chicken from marinade, letting excess drip off. Don’t rinse it!
Add chicken to the pan in batches – don’t overcrowd or it’ll steam instead of getting those tasty browned bits.
Cook for about 3-4 minutes per side until chicken is just cooked through and has some nice color. It’ll continue cooking in the sauce so don’t worry if it’s not 100% done.
Transfer to a plate and set aside. If u see some burnt-looking spices in the pan, that’s good! Those bits have tons of flavor.

Step 3: Make That Amazing Butter Chicken Sauce

In the same pan (don’t clean it!), add 4 tbsp butter and let it melt.
Add diced onion and cook until soft and translucent, about 3-4 minutes.
Add garlic and ginger, cook for another minute until fragrant. Your kitchen should smell incredible right about now.
Add all the dry spices (garam masala, coriander, cumin, paprika, turmeric) and the cinnamon stick. Stir constantly for 30 seconds – this toasts the spices and releases their oils but be careful not to burn them!
Pour in the tomato sauce and bring to a simmer. Cook for about 5 minutes, letting it reduce slightly.
Lower the heat and stir in heavy cream. This is where the sauce gets that signature velvety texture.
Add sugar and salt to taste. The sugar balances the acidity of the tomatoes – don’t skip it!
Let simmer on low for about 10 minutes, stirring occasionally. The sauce will thicken slightly and the flavors will meld together.

Step 4: Bring It All Together

Add the cooked chicken pieces to the sauce, including any juices from the plate (that’s pure flavor!).
Simmer gently for another 5-10 minutes until chicken is fully cooked and has absorbed some of the sauce flavors.
Just before serving, stir in the remaining 2 tbsp of butter until melted. This gives the sauce that final glossy richness that makes butter chicken so special.
Garnish with fresh chopped cilantro.
Serve hot with basmati rice and naan bread for the full experience.

Delicious Butter Chicken Variations to Try

Spicy Butter Chicken

Like it hot? Add 1-2 finely chopped green chilies with the garlic and ginger, plus an extra tsp of chili powder. The cooling cream sauce balances the heat perfectly.

Veggie Butter Chicken

Replace chicken with 1 lb paneer cheese (cut into cubes) and 2 cups mixed vegetables like cauliflower, peas, and carrots. Paneer doesn’t need marinating – just add it with the veggies about 10 minutes before serving.

Coconut Butter Chicken

For dairy-free friends, replace the heavy cream with 1 can of coconut milk and use coconut oil instead of butter. The flavor profile shifts slightly but is still amazing.

Smoky Butter Chicken

For an authentic tandoori flavor, add 1 tsp smoked paprika to your marinade and 1/2 tsp liquid smoke to your final sauce. If u have a grill, you could even char the marinated chicken first!

Butter Chicken Meal Prep

Make a double batch and portion with rice for amazing lunches all week. The flavor actually improves overnight as everything melds together.

Butter Chicken Naan Pizza

Spread leftover butter chicken sauce on naan bread, top with chicken pieces, sprinkle with mozzarella, and bake until cheese melts. OMG so good for using up leftovers!

Butter Chicken FAQs (People Also Ask)

How do I store leftover butter chicken?

Leftover butter chicken keeps really well! Just let it cool completely, then store in an airtight container in the fridge for up to 4 days. The flavor actually gets better overnight as all those spices meld together. When reheating, do it gently on the stovetop with a splash of water or cream if the sauce has thickened too much. Microwaving works too but stir halfway through to heat evenly.

Can I freeze butter chicken?

Absolutely! Butter chicken freezes amazingly well. Put cooled leftovers in freezer-safe containers or heavy-duty freezer bags. It’ll keep for about 3 months. When ur ready to eat it, thaw overnight in the fridge then reheat gently on the stove. The sauce might look separated at first but just stir well as it heats and it’ll come back together.

What can I substitute for heavy cream in butter chicken?

If you’re avoiding dairy, coconut milk makes an awesome substitute that still gives u that creamy richness. For a lighter version, u could use half and half, but the sauce won’t be as thick and luxurious. Greek yogurt mixed with a little water works in a pinch too, but add it off the heat and be careful it doesn’t curdle.

Why is my butter chicken sauce grainy?

This usually happens when the cream gets too hot and curdles or if your tomato sauce was too acidic. To fix it, try these tricks: 1) Make sure your sauce has cooled slightly before adding cream 2) Add a pinch more sugar to balance acidity 3) Blend the sauce with an immersion blender until smooth. To prevent it next time, use room temperature cream and add it slowly while the sauce isn’t boiling.

How can I make butter chicken less spicy?

If you’re cooking for people who can’t handle heat, just reduce or omit the chili powder in both the marinade and sauce. You can always serve with chopped green chilies on the side for those who want to add heat. Another trick is to increase the amount of cream or add a dollop of plain yogurt to individual portions to cool things down.

Can I make butter chicken in a slow cooker?

Yep! While the traditional method gives more depth of flavor, slow cooker butter chicken is super convenient. Marinate the chicken as usual, then add all ingredients except the cream to your slow cooker. Cook on low for 6 hours or high for 3 hours. In the last 30 minutes, stir in the cream and the final butter. So easy for busy days!

What’s the difference between butter chicken and tikka masala?

People mix these up all the time! While they look similar, butter chicken is usually creamier, sweeter, and milder, with a tomato-cream sauce that’s cooked with lots of butter. Chicken tikka masala tends to be more spicy and tangy, with a more tomato-forward sauce. Both are crazy delicious though! If u like my butter chicken recipe, check out my Hot Honey Chicken Biscuit for another flavor-packed chicken dish!

My Final Thoughts on Homemade Butter Chicken

I still remember making this butter chicken for my dad who always claimed restaurant Indian food was the only way to go. His eyes literally widened after the first bite and he asked for the recipe right away! Now it’s his go-to dish when he wants to impress dinner guests.

What I love most about this butter chicken is how it balances staying true to traditional flavors while being totally doable for home cooks. No special equipment needed, no hunting down impossible-to-find ingredients.

The way the aromatic spices blend with the rich creaminess creates this perfect comfort food that works year-round. It’s the kind of meal that makes any night feel special.

Make this your own by adjusting the spice levels, trying different protein options, or pairing with different sides. Food is all about making people happy, and I guarantee this butter chicken recipe will bring smiles to your table!

Butter Chicken Recipe

The Crispy Chef

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Total Time 1

Course Dinner

Cuisine Indian

Servings

Calories 510 kcal

Equipment

Large skillet
Mixing bowls
Measuring Spoons
Chef’s knife
Cutting board
Spatula or wooden spoon