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–+ servings
Butter Chicken

Butter Chicken Recipe

The Crispy Chef
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!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 minute
Course Dinner
Cuisine Indian
Servings 6
Calories 510 kcal

Equipment

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

Ingredients
  

For the Chicken Marinade:

  • 2 lbs boneless chicken thighs cut into 1-inch pieces
  • 1 cup plain yogurt
  • 2 tbsp lemon juice
  • 6 cloves garlic minced
  • 2 tbsp ginger paste
  • 2 tsp garam masala
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp chili powder adjust to taste
  • Salt to taste ~1 tsp

For the Sauce:

  • 4 tbsp butter unsalted
  • 1 large onion finely diced
  • 4 cloves garlic minced
  • 1 tbsp ginger paste
  • 1 cinnamon stick
  • 2 tsp garam masala
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp turmeric
  • 14 oz can tomato sauce plain, not pasta sauce
  • 1 cup heavy cream
  • 1 tbsp sugar
  • Salt to taste ~1 tsp

To Finish:

  • 2 tbsp butter
  • 1/4 cup fresh cilantro chopped
  • Cooked basmati rice for serving
  • Naan bread for serving (optional but recommended)

Instructions
 

Step 1: Marinate the Chicken

  • Combine yogurt, lemon juice, garlic, ginger, garam masala, turmeric, cumin, chili powder, and salt in a bowl.
  • Add chicken and toss to coat.
  • Cover and refrigerate for at least 30 minutes or overnight for best flavor.

Step 2: Cook the Chicken

  • Heat oil in a skillet over medium-high.
  • Cook chicken in batches, 3–4 mins per side, until browned. Set aside.

Step 3: Make the Sauce

  • In the same pan, melt 4 tbsp butter.
  • Sauté onions until soft. Add garlic and ginger; cook 1 minute.
  • Add all spices and cinnamon stick; toast 30 seconds.
  • Add tomato sauce; simmer 5 mins.
  • Stir in heavy cream, sugar, and salt. Simmer 10 mins until thickened.

Step 4: Combine

  • Return chicken to pan with any juices. Simmer 5–10 mins.
  • Stir in 2 tbsp butter.
  • Garnish with cilantro and serve with rice and naan.

Notes

To reduce spice, omit or reduce chili powder.
For dairy-free, use coconut milk and oil.
For extra depth, grill the marinated chicken before adding to the sauce.
Make-ahead: Flavor improves overnight! Store in fridge 4 days or freezer 3 months.

Nutrition

Calories: 510kcalCarbohydrates: 14gProtein: 32gFat: 37g
Keyword butter chicken
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