Butter chicken is one of my absolute favorite dishes to order at my local Indian restaurant. I love it so much that I wanted to learn how to make it at home. It’s a bit of a labor of love, but when done right, it’s oh-so-good. I like to marinate my chicken for at least 2 hours to infuse it with tons of flavor (and make it super tender!), then I simmer it in a boldly-spiced and creamy sauce. It turned out way better than takeout!
Top Reader Reviews
This was delicious! Followed recipe except blended the sauce for only 30 seconds and didn’t strain it, and it was perfect. Definitely will be making this again!
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Delicious
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Rich and Creamy Indian Butter Chicken Curry
Similar to chicken tikka masala but quite a bit more labor- and time-intensive, I must say this butter chicken is well worth the effort. Marinating the chicken in a richly spiced yogurt makes it so succulent, and the sauce is insanely flavorful. I made it with onions, garlic, tomatoes, bay leaves, cardamom, cinnamon, garam masala, chili powder, paprika, and more. A little butter and cream at the end makes the sauce so rich and thick.
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Don’t Skip the Marinade
The marinade is what makes the chicken so tender, juicy, and flavorful. Yogurt acts as a gentle tenderizer, breaking down the proteins in the chicken while adding a subtle creaminess. Lemon juice adds bright acidity that balances the richness of the yogurt and butter in the sauce. The homemade Indian spice blend adds warmth and aromatic depth, ensuring every bite is perfectly seasoned before it even hits the pan! Even just 30 minutes of marinating will make a huge difference in flavor and texture.
Butter Chicken Recipe
Equipment
- High-Powered Blender or Immersion Blender
- Fine-Mesh Sieve
Ingredients
For the Marinade:
- 1 pound boneless, skinless chicken breasts (*)
- 1 teaspoon kosher salt
- 1 tablespoon lemon juice (from ½ lemon)
- 3 tablespoons plain yogurt
- 1 teaspoon garlic powder (**)
- 1 teaspoon onion powder
- 1½ teaspoons chili powder
- 1½ teaspoons ground ginger
- 2 teaspoons ground garam masala
- ½ teaspoon ground black pepper
For the Sauce:
- 1 cup water
- 2 Roma tomatoes (chopped)
- 4 tablespoons tomato paste
- 1 medium onion (sliced)
- 3 cloves garlic (minced)
- 2 bay leaves
- 2 green cardamom pods
- ½ teaspoon ground cinnamon (**)
- 2 teaspoons ground garam masala
- 1½ teaspoons chili powder
- 1 teaspoon ground paprika
- 2 tablespoons cashew nuts
- 1 pinch kosher salt
- 4 tablespoons unsalted butter (½ stick, divided)
- 1 cup heavy cream (room temperature***)
Optional Garnishes:
- 1 tablespoon chopped fresh cilantro
- ½ lime (sliced)
Instructions
- Cut chicken breast into bite-size pieces.1 pound boneless, skinless chicken breasts
- In a large bowl, add chicken and all marinade ingredients. Mix well and let chicken marinate for at least 2 hours (or overnight).1 teaspoon kosher salt, 1 tablespoon lemon juice, 3 tablespoons plain yogurt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1½ teaspoons chili powder, 1½ teaspoons ground ginger, 2 teaspoons ground garam masala, ½ teaspoon ground black pepper
- In a large pan, add water, chopped tomatoes, tomato paste, sliced onion, garlic, bay leaves, cardamom pods, cinnamon, garam masala, chili powder, paprika, cashew nuts, and salt.1 cup water, 2 Roma tomatoes, 4 tablespoons tomato paste, 1 medium onion, 3 cloves garlic , 2 bay leaves, 2 green cardamom pods, ½ teaspoon ground cinnamon, 2 teaspoons ground garam masala, 1½ teaspoons chili powder, 1 teaspoon ground paprika, 2 tablespoons cashew nuts, 1 pinch kosher salt
- Let it simmer on medium heat for 30-60 minutes.
- Remove cardamom pods and bay leaves.
- Add the mixture to a blender and pulse for 3 minutes, until creamy and saucy.
- Strain the sauce, then set aside in a bowl.
- In the same pan, add 2 tablespoons of butter.4 tablespoons unsalted butter
- Add chicken and cook on medium heat for 7-8 minutes on each side, until thoroughly cooked.
- Add the strained sauce, the remaining 2 tablespoons of butter, and the heavy cream.4 tablespoons unsalted butter, 1 cup heavy cream
- Simmer for 7 minutes, or until thickened.
- Remove from heat, garnish with cilantro and lime, and serve with steamed rice.1 tablespoon chopped fresh cilantro, ½ lime
Notes
- For an even smoother sauce, blanch and peel the tomatoes before adding them.
- Reduce the amount of chili powder if you prefer a milder dish.
- I like to let this dish simmer for a full hour, but if you’re short on time, even just 30 minutes will meld the flavors beautifully.
- Don’t forget to remove the bay leaves and cardamom pods before blending the sauce. They will add a bitter and unpleasant flavor.
- I like to strain the sauce after blending to make it extra silky, but you can skip this step if you don’t mind the texture or are short on time.
- When cooking the chicken, don’t overcrowd the pan, or the chicken pieces will steam instead of getting a nice sear.
- Chicken pieces are cooked through when they reach 165°F internally.
- Add the room-temperature cream slowly, stirring constantly off the heat so it doesn’t curdle.
- Serve with steamed basmati rice, naan, or a side of sautéed vegetables.
- Drizzle a little extra butter on top for richness.
- Gently reheat in a pan over low heat, adding a splash of water or cream if the sauce thickens too much.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Butter Chicken Step by Step
Marinate the Chicken: Cut 1 pound of boneless, skinless chicken breasts into bite-sized pieces. Add the chicken to a bowl with 1 teaspoon of kosher salt, 1 tablespoon of lemon juice, 3 tablespoons of yogurt, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1½ teaspoons of chili powder (less for milder chicken), 1½ teaspoons of ground ginger, 2 teaspoons of ground garam masala, and ½ teaspoon of ground black pepper. Let marinate in the refrigerator for at least 2 hours (or up to 12 hours–the longer, the better!).
Make the Sauce: In a large pan, add 1 cup of water, 2 chopped Roma tomatoes, 4 tablespoons of tomato paste, 1 sliced onion, 3 minced cloves of garlic, 2 bay leaves, 2 green cardamom pods, ½ teaspoon of ground cinnamon, 2 teaspoons of ground garam masala, 1½ teaspoons of chili powder (less for a milder sauce), 1 teaspoon of paprika, 2 tablespoons of cashew nuts, and 1 pinch of kosher salt. Let it simmer over medium heat for 30-60 minutes. I prefer a longer simmer for better flavor, but I often do just 30 minutes when I’m short on time–it still turns out great!
Strain the Sauce: Remove the cardamom pods and bay leaves–they will add a bitter flavor if blended into the sauce. Add the sauce to a blender and pulse until creamy. Then, strain through a fine-mesh sieve into a bowl and set aside while you cook the chicken.
Cook the Chicken: Add 2 tablespoons of unsalted butter to the same pan you used to cook the sauce. Add the marinated chicken pieces and cook on medium heat for about 7-8 minutes per side, or until fully cooked through to 165°F. Don’t overcrowd the pan, or the chicken will steam rather than sear. Cook in batches if needed.
Add the Sauce: Pour the strained sauce over the chicken, then add 2 tablespoons of unsalted butter and 1 cup of room-temperature heavy cream. Add the cream slowly, stirring constantly, off the heat so it doesn’t curdle. Simmer the sauce on low heat for 7 minutes, or until thickened to your liking, then serve garnished with 1 tablespoon of chopped fresh cilantro and lime wedges, if desired.
How to Store, Freeze, and Reheat
Store leftover butter chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a pan set over low heat, stirring in a bit of water or cream if the sauce is too thick. Note that once thawed, the sauce may turn slightly grainy–this is normal!
More Exclusive Recipes to Try!
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
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