Butter Chicken Recipe
A creamy, comforting butter chicken made with tender marinated pieces of chicken simmered in a rich tomato-butter sauce and finished with heavy cream for a restaurant-quality meal at home.
Ingredients
- For the Chicken Marinade
- 1.5 lbs boneless skinless chicken breasts cut into bite size pieces
- 1 cup plain Greek yogurt
- 1 tbsp lemon juice
- 1 tbsp ginger garlic paste
- 1 tsp garam masala
- 1 tsp chili powder or smoked paprika for milder heat
- 1 tsp salt
- ½ tsp cayenne pepper optional for medium heat
- For the Butter Chicken Sauce
- 3 tbsp butter
- The star ingredient — don’t be shy!
- 1 tbsp oil
- 1 large onion finely diced
- 1 tbsp ginger garlic paste
- 1.5 cups tomato sauce homemade or store bought
- 1 tsp smoked paprika
- 1 tsp garam masala
- 1 tsp chili powder
- 1 tsp cumin
- 1 cup heavy cream
- 1 tsp sugar balances acidity
- Salt to taste
- For Garnish
- Fresh cilantro
- Warm naan or basmati rice
Instructions
- Marinate the Chicken (10 minutes)
- In a large bowl, combine yogurt, lemon juice, ginger garlic paste, garam masala, chili powder, and salt.
- Add the chicken pieces to the bowl and gently massage the marinade into the meat.
- Cover and refrigerate for at least 10 minutes (or up to overnight).
- Tip: Longer marination = more tender chicken. But even a quick soak makes a huge difference.
- Sear the Chicken (8–10 minutes)
- Heat 1 tablespoon of oil in a large skillet over high heat.
- Add the chicken in a single layer (don’t overcrowd).
- Sear until golden and slightly crisp on the edges.
- Remove the chicken and set aside.
- You don’t need it fully cooked yet — it’ll finish cooking in the butter chicken sauce.
- Build the Sauce Base (10 minutes)
- Reduce the heat to medium and add butter to the same pan.
- Once melted, stir in the onions and cook until soft and golden.
- Add ginger garlic paste and sauté until fragrant (about 30 seconds).
- Add Tomatoes and Spices (5 minutes)
- Pour in the tomato sauce.
- Add smoked paprika, chili powder, cumin, and garam masala.
- Stir and simmer for 4–5 minutes, or until the sauce deepens in color.
- Add the Chicken (5 minutes)
- Add the chicken back into the pan, along with any juices from the bowl.
- Simmer on medium heat until the chicken is fully cooked and tender.
- Finish with Cream (3–5 minutes)
- Lower the heat and slowly stir in the heavy cream.
- Watch how the sauce transforms into glossy, luscious butter chicken heaven.
- Taste and adjust salt, sugar, or cayenne pepper as needed.
Notes
- Sear the chicken on high heat to create crisp edges and lock in juices.
- Add the cream at the end to keep the sauce silky and prevent curdling.
- Taste and adjust spices as you cook — butter chicken is all about balance.
- Sauce thickens as it simmers; extend cooking time for a richer, deeper flavor.
- Great for meal prep — flavor improves the next day.