Butter Chicken Recipe

I can never resist this Butter Chicken, with its silky, rich sauce, mellow spices, and tender bites that feel restaurant-worthy. One spoonful and it’s easy to see why this classic wins everyone over.

I’m obsessed with Butter Chicken because it hits that rare sweet spot: mild, rich, a little tangy, and completely impossible to stop eating. I love how the sauce turns silky and glossy, clinging to every bite of chicken thighs like it knows exactly what it’s doing.

And the flavor? Deep, buttery, tomato-rich, with just enough spice from garam masala to keep things interesting without blowing up my mouth.

But honestly, it’s the sauce that gets me every time. Spoon-over-rice sauce.

Tear-into-naan sauce. Eat-the-leftovers-straight-from-the-fridge sauce.

No shame. This is the curry I crave constantly, every single time.

Ingredients

• Chicken thighs stay juicy and tender, even when the sauce gets super cozy.
• Yogurt softens the chicken and adds that gentle tang you’ll notice later.
• Lemon juice brightens everything so it doesn’t feel too heavy.
• Garam masala brings warm spice without making the dish taste harsh.
• Turmeric adds earthy color and makes the sauce look extra golden.
• Kashmiri chili or paprika gives pretty color and mild, friendly heat.
• Ginger garlic paste is basically the flavor backbone here.
• Butter makes the sauce rich, glossy, and honestly kind of irresistible.
• Onion adds sweetness and body once it cooks down.
• Tomato puree gives the sauce that classic tangy, silky base.
• Heavy cream smooths the edges and makes it feel restaurant-style.
• Kasuri methi adds that tiny bitter-herby note you’d miss without it.
• Plus, cilantro keeps the final bite fresh instead of too rich.

Ingredient Quantities

• 1.5 pounds boneless skinless chicken thighs, cut into bite size pieces
• 1/2 cup plain yogurt, whole milk or Greek
• 1 tablespoon lemon juice
• 1 teaspoon salt, divided
• 1 teaspoon garam masala, divided
• 1/2 teaspoon ground turmeric
• 1 teaspoon Kashmiri red chili powder or sweet paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 to 1 1/2 tablespoons ginger garlic paste or finely grated fresh
• 3 tablespoons unsalted butter
• 1 tablespoon neutral oil (vegetable or canola)
• 1 medium yellow onion, finely chopped
• 1 cup canned tomato puree or strained crushed tomatoes
• 3/4 cup heavy cream
• 1 teaspoon kasuri methi, lightly crushed (dried fenugreek leaves)
• 1 teaspoon granulated sugar or honey, optional for balance
• 1/4 cup water or chicken broth, as needed
• Fresh cilantro leaves, a small handful for garnish

How to Make this

1. In a bowl combine yogurt, lemon juice, 1/2 teaspoon salt, 1/2 teaspoon garam masala, turmeric, Kashmiri red chili or paprika, cumin, coriander, and ginger garlic paste; add the chicken pieces, mix to coat, and marinate at least 30 minutes or up to 4 hours in the refrigerator.

2. Heat 1 tablespoon butter and the oil in a large skillet over medium-high heat; add the marinated chicken in a single layer and sear until lightly browned but not fully cooked through, about 4 to 6 minutes; remove chicken and set aside.

3. In the same skillet add the remaining 2 tablespoons butter; reduce heat to medium and add the finely chopped onion; cook until soft and golden, about 6 to 8 minutes, stirring occasionally.

4. Stir in 1 teaspoon remaining garam masala and a pinch of salt, then add the tomato puree; simmer for 6 to 8 minutes until the sauce thickens and the raw tomato smell is gone.

5. Use an immersion blender to smooth the sauce in the pan or transfer to a blender and puree until silky, then return to the skillet if needed.

6. Add the partially cooked chicken back into the sauce along with any accumulated juices; stir to combine and simmer gently for 6 to 10 minutes until the chicken is cooked through.

7. Lower heat and stir in the heavy cream, kasuri methi, and the optional sugar or honey; adjust consistency with 1/4 cup water or chicken broth as needed and simmer for 2 to 3 minutes until the sauce is rich and glossy.

8. Taste and adjust seasoning with salt and a little more garam masala if desired; if you prefer a smoother, richer finish add the remaining 1 tablespoon butter and swirl until melted.

9. Garnish with fresh cilantro leaves and serve hot with steamed rice, naan, or your preferred flatbread.

Equipment Needed

1. Large mixing bowl
2. Measuring spoons and measuring cups
3. Chef knife and cutting board
4. Large heavy skillet or sauté pan
5. Spatula or wooden spoon
6. Tongs or slotted spoon
7. Immersion blender or countertop blender
8. Liquid measuring cup for broth or water
9. Small bowl or ramekin for spices and paste
10. Ladle or serving spoon

FAQ

Butter Chicken Recipe Substitutions and Variations

• Plain yogurt: use full fat buttermilk (slightly thinner, marinate less time) or unsweetened coconut yogurt for dairy free
• Unsalted butter: swap with ghee for nuttier flavor or neutral oil plus a tablespoon of butter flavor if dairy free
• Heavy cream: replace with full fat coconut milk for dairy free or homemade cashew cream (soaked cashews blended with water)
• Kasuri methi: use a pinch of ground fenugreek if available or add a small pinch of smoked paprika to mimic the aroma

Pro Tips

1) Marinate longer when you can. Thirty minutes works, but 2 to 4 hours gives the yogurt and spices time to tenderize the thighs and build deeper flavor. If you need to overnight it, reduce the lemon to avoid overly mushy texture.

2) Don’t overcook the chicken in the first sear. Brown just enough to get color and some fond on the pan, then finish cooking in the sauce. This keeps the meat juicy and prevents it from becoming rubbery.

3) Smooth the sauce for the best mouthfeel. If you have an immersion blender, puree right in the pan while it is warm. If you use a countertop blender, let the sauce cool slightly and work in batches to avoid splatters. Straining through a fine sieve after blending will yield an extra-silky finish.

4) Layer and balance final flavors. Add the kasuri methi and cream at the end to preserve their aroma and richness. Taste before serving and brighten if needed with a tiny pinch of sugar or a squeeze of lemon, and finish with a small knob of butter for gloss and silkiness.