Introduction
I remember the first time I attempted butter chicken. I was craving something comforting yet bold, and I wanted a dish that felt like a warm embrace without spending hours in the kitchen. I opened my spice drawer, pulled out my favorite pan, and gave it a try. To my surprise, what came out was a creamy, flavorful, and beautifully aromatic butter chicken that made everyone at the table pause after the first bite. Since then, this easy butter chicken has been a staple in my home. It’s perfect for those evenings when I want something that feels restaurant-worthy but is surprisingly simple to prepare. Whether I’m cooking for my family or just for myself with leftovers in mind, this recipe always hits the spot.
Why You’ll Love This Recipe
Versatile
This butter chicken can be served over rice, with naan bread, or even spooned onto baked potatoes. You can switch out ingredients depending on what’s in your fridge or tailor the spice level to your liking. It’s a great base for creativity.
Budget-Friendly
Made with basic pantry spices and chicken, this recipe uses affordable, accessible ingredients. No expensive sauces or complicated techniques required.
Ingredients for the Recipe
Here’s everything you’ll need to make this butter chicken for four:
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Chicken breast or thighs (boneless, skinless) – Cut into bite-sized chunks.
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Chicken ham (optional) – Adds an extra savory note if desired.
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Onion (1 medium, finely chopped) – Adds sweetness and flavor to the base.
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Garlic (3 cloves, minced) – Essential for depth and aroma.
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Fresh ginger (1 tablespoon, grated) – Provides warmth and balance.
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Tomato purée or crushed tomatoes (1 cup) – Forms the rich, tangy base.
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Plain yogurt (½ cup) – Used in the marinade for tenderizing the chicken.
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Heavy cream or full-fat cooking cream (½ cup) – Makes the sauce smooth and luxurious.
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Butter (2 tablespoons) – For richness and classic flavor.
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Garam masala (1½ teaspoons) – A warm spice blend central to the dish.
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Ground cumin (1 teaspoon)
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Ground coriander (1 teaspoon)
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Paprika (1 teaspoon)
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Turmeric (½ teaspoon)
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Salt and pepper – To taste.
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Fresh cilantro or parsley – For garnish.
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Optional: chili flakes or mild curry powder – For heat, if desired.
How to Make This Recipe
Step-by-Step Instructions
Step 1: Marinate the Chicken
In a large bowl, combine the plain yogurt, half of the grated ginger, half of the minced garlic, ½ teaspoon garam masala, and a pinch of salt. Add the chicken pieces and mix until well coated. Cover the bowl and refrigerate for at least 30 minutes. If you have time, let it marinate for up to 4 hours to deepen the flavor and tenderness.
Step 2: Cook the Chicken
Heat 1 tablespoon of butter in a large skillet or sauté pan over medium heat. Once melted and bubbling, add the marinated chicken. Sear the pieces for about 2–3 minutes on each side, just until lightly browned. The chicken doesn’t need to be fully cooked through yet. Remove the pieces from the pan and set them aside on a plate.
Step 3: Sauté the Aromatics
In the same pan, add the remaining tablespoon of butter. Once melted, add the chopped onion and cook for 4–5 minutes until soft and golden. Stir frequently. Add the remaining minced garlic and grated ginger, and cook for another 1 minute until fragrant.
Step 4: Add the Spices
Now, sprinkle in the rest of the spices: garam masala, ground cumin, ground coriander, paprika, turmeric, and a small pinch of chili flakes or mild curry powder if using. Stir continuously for 30 seconds to let the spices release their aroma. This step is key to building deep flavor.
Step 5: Build the Sauce
Pour in the tomato purée or crushed tomatoes. Stir well, scraping any browned bits from the bottom of the pan. Let the mixture simmer for 5–7 minutes on medium-low heat until it thickens slightly and the raw tomato flavor mellows out.
Step 6: Add Cream and Chicken
Reduce the heat to low and stir in the cream. Return the browned chicken (and any juices that collected) to the pan. Simmer everything gently for 10–12 minutes, stirring occasionally, until the chicken is cooked through and tender. The sauce will become rich, silky, and beautifully orange in color.
Step 7: Taste and Adjust
Taste the sauce and season with salt and pepper to your preference. If the sauce is too thick, add a splash of water or chicken broth. If it’s too thin, let it simmer a bit longer uncovered.
Step 8: Garnish and Serve
Once the chicken is fully cooked and coated in the creamy sauce, remove the pan from heat. Sprinkle freshly chopped cilantro or parsley over the top for a burst of freshness and color.
Quick and Easy
Even though the flavors are complex, this recipe is surprisingly simple. With basic ingredients and no special equipment, you can create a dish that tastes like it came from a restaurant. Most of the time is hands-off while the chicken marinates or the sauce simmers. Cleanup is also minimal, since everything is cooked in one pan.
Customizable
You can easily make this butter chicken your own. Prefer a thicker sauce? Use less cream. Want to make it lighter? Swap the heavy cream for full-fat coconut milk or plain Greek yogurt. You can skip the chili entirely if you’re cooking for kids or add more if your crowd enjoys some heat.
The recipe also works well with chicken ham pieces mixed in for an added layer of texture and taste. Vegetables like peas, spinach, or even cooked potatoes can be stirred in near the end for a heartier version. Leftovers can be transformed into wraps, served over noodles, or even spooned into pita bread.
Perfect for Guests
This butter chicken is always a crowd-pleaser. The bright, creamy sauce looks beautiful when served, and the aroma is irresistible. It’s rich enough for special occasions, yet humble enough for a casual dinner party. Because the steps are simple, you can even prepare the sauce ahead of time and just reheat it with freshly cooked chicken.
Pair it with basmati rice or warm naan bread for an easy, satisfying meal. Add a simple cucumber yogurt salad or pickled onions on the side, and you’ll have a dinner that impresses without stress.
FAQs (Frequently Asked Questions)
Can I use chicken thighs instead of chicken breast?
Yes, boneless, skinless chicken thighs work perfectly. They tend to be more flavorful and stay juicy even if slightly overcooked. Just adjust the cooking time slightly, as thighs may take a minute or two longer.
Can I skip the marinating step?
While marinating adds tenderness and flavor, you can skip it if you’re short on time. Just season the chicken well before cooking, and continue with the rest of the recipe. The sauce will still be delicious.
What can I use instead of heavy cream?
You can substitute full-fat coconut milk, evaporated milk, or plain Greek yogurt for a lighter version. Just be careful not to boil the yogurt, as it can curdle—add it slowly and gently reheat.
Is butter chicken spicy?
This version is mild, making it family-friendly. If you enjoy heat, you can add more chili flakes or a dash of cayenne pepper during cooking.
Can I freeze butter chicken?
Yes, butter chicken freezes well. Let it cool completely, then store it in airtight containers for up to 2 months. Reheat gently on the stove, adding a splash of water or cream if needed.