Nora Sinclair
Rich, creamy, and packed with bold flavors, Classic Butter Chicken is a dish that brings warmth and comfort to every bite. Originating from Indian cuisine, this beloved dish combines tender chicken pieces with a velvety tomato-based sauce infused with aromatic spices and a touch of butter. The balance of mild heat, sweetness, and creaminess makes it a favorite for both spice lovers and those who prefer milder flavors.
Perfectly paired with fluffy basmati rice or warm naan bread, Butter Chicken is a go-to recipe for family dinners or special occasions. The combination of marinated chicken and a luscious, spiced gravy creates a restaurant-quality dish right in your own kitchen. Whether you’re a seasoned cook or new to Indian cuisine, this recipe is simple to follow and incredibly rewarding.
Ingredients for Classic Butter Chicken
For the Chicken Marinade:
- 1 ½ lbs (700g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- ¾ cup plain yogurt
- 1 tablespoon lemon juice
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder (adjust to taste)
- 1 teaspoon salt
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
For the Butter Chicken Sauce:
- 2 tablespoons butter
- 1 tablespoon oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon grated ginger
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
- 1 ½ cups tomato purée or crushed tomatoes
- 1 cup heavy cream (or coconut milk for a lighter version)
- 1 teaspoon sugar (optional, to balance acidity)
- Salt to taste
- Fresh cilantro for garnish
Step 1: Marinate the Chicken
In a large bowl, combine yogurt, lemon juice, garam masala, turmeric, cumin, coriander, paprika, chili powder, salt, garlic, and ginger. Add the chicken pieces and coat them thoroughly in the marinade. Cover and refrigerate for at least 1 hour, preferably overnight, for maximum flavor.
Step 2: Cook the Chicken
Heat a tablespoon of oil in a large skillet or pan over medium-high heat. Add the marinated chicken pieces and cook until they are browned on all sides, about 4-5 minutes. The chicken does not need to be fully cooked at this stage, as it will finish cooking in the sauce. Remove the chicken from the pan and set it aside.
Step 3: Prepare the Butter Chicken Sauce
In the same pan, melt butter over medium heat. Add chopped onions and sauté until soft and golden brown, about 3-4 minutes. Stir in the garlic and ginger, cooking for another minute until fragrant. Next, add garam masala, cumin, coriander, turmeric, paprika, and chili powder. Stir the spices into the mixture and cook for about 30 seconds to release their flavors.
Step 4: Simmer the Sauce
Pour in the tomato purée and stir well to combine. Let the sauce simmer for about 10-15 minutes, allowing the flavors to deepen. If the sauce becomes too thick, add a splash of water to adjust the consistency. Stir in sugar and season with salt to taste.
Step 5: Add the Chicken and Cream
Return the browned chicken to the pan, stirring it into the sauce. Reduce the heat to low and let it simmer for another 10 minutes, or until the chicken is fully cooked and tender. Pour in the heavy cream (or coconut milk) and mix until the sauce becomes rich and creamy. Cook for another 2-3 minutes, then turn off the heat.
Step 6: Serve and Enjoy
Garnish the butter chicken with fresh cilantro and serve it hot with basmati rice or warm naan bread. Enjoy this delicious, homemade Indian classic!
Storage Instructions
Butter Chicken stores well, making it a great dish for meal prep. Let the leftovers cool completely before transferring them to an airtight container. Store in the refrigerator for up to 4 days. When reheating, warm it on the stovetop over low heat or in the microwave in 30-second intervals, stirring in between to maintain its creamy texture.
For longer storage, freeze Butter Chicken in an airtight container for up to 3 months. When ready to eat, thaw overnight in the refrigerator before reheating on the stove. Add a splash of cream or water to bring back the original consistency.
Estimated Nutrition (Per Serving)
- Calories: ~400
- Protein: ~30g
- Carbohydrates: ~10g
- Fat: ~25g
- Saturated Fat: ~12g
- Fiber: ~2g
- Sugar: ~5g
- Sodium: ~600mg
(Nutrition values are approximate and may vary depending on ingredients used.)
Frequently Asked Questions
1. Can I use chicken breasts instead of thighs?
Yes! Chicken breasts work well in this recipe, but thighs are preferred for their juiciness and tenderness. If using breasts, be careful not to overcook them.
2. What can I use instead of heavy cream?
For a lighter version, use coconut milk or half-and-half. Greek yogurt can also work but should be added off the heat to prevent curdling.
3. Is Butter Chicken spicy?
Butter Chicken is mildly spiced, but you can adjust the heat by adding more or less chili powder to suit your preference.
4. Can I make Butter Chicken ahead of time?
Yes! Butter Chicken tastes even better the next day as the flavors deepen. Store it in the fridge and reheat when needed.
5. What should I serve with Butter Chicken?
It pairs best with basmati rice, naan bread, or roti. A side of cucumber raita or a fresh salad also complements it well.
6. Can I make this recipe dairy-free?
Absolutely! Swap butter for dairy-free butter, use coconut milk instead of cream, and replace yogurt with a dairy-free alternative.
7. How do I thicken the sauce?
If the sauce is too thin, let it simmer longer to reduce. You can also mix in a teaspoon of cornstarch with water and stir it in.
8. Can I cook Butter Chicken in a slow cooker?
Yes! Cook the marinated chicken with the sauce on low for 6 hours or high for 3 hours. Stir in the cream at the end before serving.