Butter Chicken
Butter chicken is one of those dishes that feels super indulgent but is surprisingly easy to make at home. With its tender, spiced chicken and rich, velvety tomato sauce, it’s no wonder that this dish is a staple in Indian cuisine and on takeout menus everywhere.
The best part? You don’t need a tandoor or hours of hands-on time in the kitchen to get that restaurant-quality flavor. This version keeps things as simple as possible, using a flavorful yogurt marinade, a perfectly spiced tomato base, and a touch of cream to bring everything together. The result? A deeply satisfying, buttery sauce that’s just waiting to be scooped up with warm naan or spooned over fluffy basmati rice.
This recipe is one that I regularly made when I was trying to introduce my toddler to a little bit of spice, and it’s become a regular feature on our weekly meal plans. There’s enough spice and fragrance to keep things interesting, but it’s mild and creamy enough to be suitable for kids and those who don’t love super spicy food!
If you’ve ever wanted to ditch the takeout and make butter chicken from scratch, this recipe is for you.
Ingredients
- Chicken breast
- Yogurt
- Lemon juice
- Heavy cream
- Garlic cloves
- Tomato paste
- Butter
- Crushed ginger
- Cumin
- Garam masala
- Chili powder
- Turmeric
- Coriander
- Sugar
- Salt
Your Step-by-Step Instructions for Making This Butter Chicken Recipe
Looking for the printable recipe card? You’ll find it at the bottom of this post, complete with ingredients, measurements, and instructions. Feel free to print it off and use it to reference whilst you’re cooking! Here, I’m going to walk you through the steps and share some handy photos for the various stages of making your butter chicken…
1. In a large bowl, mix the yogurt, lemon juice, and half of the spices (cumin, garam masala, chili powder, turmeric, coriander, sugar, and salt). Stir until the mixture is smooth and well combined.
2. Add the chicken pieces to the marinade, ensuring they are evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 3 hours, allowing the flavors to infuse.
3. Heat a large pan over medium heat and melt the butter. Add the chopped garlic and the remaining spices. Sauté for about 1 minute, stirring constantly, until the garlic is fragrant and the spices release their aroma. Stir in the tomato paste and continue to cook for another minute, mixing well to incorporate it into the spice mixture.
4. Pour in the heavy cream and stir continuously until the sauce becomes smooth and uniform in color.
5. If the sauce is too thick, add a little water or more cream to reach the desired consistency.
6. Add the marinated chicken along with any remaining marinade into the pan. Stir well to coat the chicken with the sauce.
7. Cook for 20-25 minutes over medium-low heat, stirring occasionally. Ensure the chicken is fully cooked and tender, and the sauce has thickened to a rich, creamy consistency. Adjust seasoning if needed.
Serving Suggestions for Butter Chicken
There are plenty of easy ideas to turn your butter chicken into a complete and satisfying meal. Here are some of my favorite sides and serving suggestions:
- Classic with Basmati Rice – Serve over fluffy basmati rice to soak up all that creamy, spiced sauce.
- With Garlic Naan or Roti – A side of buttery, warm naan or crispy roti is perfect for scooping up every last bit of sauce!
- Over Jeera (Cumin) Rice – For extra flavor, try jeera rice, made with fragrant basmati rice and toasted cumin seeds.
- Paired with Paratha – Flaky, crispy paratha makes a great alternative to naan for dipping into the sauce.
- With a Cooling Side of Raita – A simple cucumber or mint raita helps balance the richness of the dish. I find that this is a great option if you’re serving kids. Butter chicken is mild anyway, but my toddler has been known to declare almost everything ‘too spicy’ from time to time, so this is great for extra cooling!
- With an Indian-Inspired Salad – A fresh cucumber, tomato, and red onion salad with a squeeze of lemon adds a bright contrast.
- With Roasted or Steamed Veggies – Serve alongside roasted cauliflower, sautéed spinach, or steamed green beans for a balanced meal.
- As a Butter Chicken Wrap – Leftovers? Wrap the butter chicken in warm naan or a tortilla with some fresh greens and yogurt for an easy meal. This is one of my all-time favourite lunches to enjoy the next day!
- With a Side of Dal – A bowl of dal (lentils) makes a hearty, protein-packed addition to your butter chicken meal.
- Paired with a Mango Lassi – A sweet and creamy mango lassi is the perfect refreshing drink to cool down the spices a little further.
Variations on This Butter Chicken Recipe
Want to put your own twist on this classic dish? Here are some easy ways to customize your butter chicken:
1. Make It Spicier
- Increase the chili powder or add cayenne pepper for extra heat.
- Add fresh green chilies while cooking or as a garnish.
- Stir in a little hot sauce or red chili flakes before serving.
2. Try a Different Protein
- Paneer Butter Masala: Swap chicken for cubed paneer for a vegetarian-friendly version.
- Tofu Butter Masala: Use firm tofu instead of chicken for a plant-based option.
- Lamb Butter Masala: Replace chicken with tender chunks of lamb for a richer, heartier dish.
- Shrimp Butter Masala: Add shrimp instead of chicken, cooking just until pink and tender.
3. Lighten It Up
- Use Greek yogurt instead of heavy cream to cut back on richness while keeping it creamy.
- Go low-carb by serving butter chicken over cauliflower rice instead of traditional basmati.
- Add more vegetables like spinach, bell peppers, or mushrooms to bulk up the dish with extra nutrients.
4. Play with the Flavor Profile
- For a smoky twist, add a bit of smoked paprika.
- Enhance the sweetness with a touch of honey or brown sugar to balance the spices.
Butter Chicken
Ingredients
- 1.5 lbs chicken breast cut into 1-inch cubes
- 1/2 cup yogurt
- 1 tsp lemon juice
- 1/2 cup heavy cream
- 2 garlic cloves finely chopped
- 2 tbsp tomato paste
- 1 tbsp butter
- 1 tsp crushed ginger
- 1 tsp cumin
- 2 tsp garam masala
- 1/2 tsp chili powder
- 1/2 tsp turmeric
- 1/2 tsp coriander
- 1 tbsp sugar
- 1 tsp salt
Instructions
- In a large bowl, mix the yogurt, lemon juice, and half of the spices (cumin, garam masala, chili powder, turmeric, coriander, sugar, and salt). Stir until the mixture is smooth and well combined.
- Add the chicken pieces to the marinade, ensuring they are evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 3 hours, allowing the flavors to infuse.
- Heat a large pan over medium heat and melt the butter. Add the chopped garlic and the remaining spices. Sauté for about 1 minute, stirring constantly, until the garlic is fragrant and the spices release their aroma. Stir in the tomato paste and continue to cook for another minute, mixing well to incorporate it into the spice mixture.
- Pour in the heavy cream and stir continuously until the sauce becomes smooth and uniform in color.
- If the sauce is too thick, add a little water or more cream to reach the desired consistency.
- Add the marinated chicken along with any remaining marinade into the pan. Stir well to coat the chicken with the sauce.
- Cook for 20-25 minutes over medium-low heat, stirring occasionally. Ensure the chicken is fully cooked and tender, and the sauce has thickened to a rich, creamy consistency. Adjust seasoning if needed.
- Serve hot with basmati rice, fresh cilantro, extra cream, and chili flakes for garnish.
Have you tried this recipe? If so, I’d love to hear your thoughts in the comment section below!
