For home cooks craving a journey into the heart of Indian cuisine, this Indian Butter Chicken is a star performer in any kitchen. Savor the rich, creamy delight of Indian Butter Chicken that’s bursting with robust spices and flavors! My love affair with this dish began the first time I spooned velvety tomato cream over tender, marinated chicken, and it hasn’t let up since. With each bite, you’ll experience a symphony of garam masala, ground cumin, coriander, turmeric, and a kiss of cayenne that dances on the palate. The sauce is lusciously smooth, thanks to a generous swirl of heavy cream, balanced by tangy yogurt and lemon juice in the marinade. Whether you’re cooking for a casual family dinner or an adventure-filled gathering, this recipe is sure to impress even the most seasoned curry lovers.
This butter chicken recipe isn’t just about taste—it’s an invitation to explore new techniques and flavors, even as a beginner in the kitchen. With a difficulty level set to Beginner, you’ll feel confident tackling each step, from marinating to baking, all within a total cooking time of about 35 minutes plus 10 minutes to rest—though you’ll want to factor in at least an hour for the spices to work their magic in the marination stage (overnight is even better!). Perfect for lunch or dinner, this decadent dish clocks in at roughly 600 calories per serving, making it a satisfying centerpiece for any meal. The gentle oven bake locks in juiciness, and the quick pan-cooked sauce unites butter, tomato purée, and cream into a luxurious coating for the chicken pieces. Let’s dive in, because your taste buds are in for a treat!
KEY INGREDIENTS IN INDIAN BUTTER CHICKEN
Before we dive into the cooking, let’s take a quick look at the key ingredients that give our Butter Chicken its signature flavor, creaminess, and spice.
- Boneless chicken thighs: Tender cuts that absorb marinades, stay juicy during oven cooking, and provide a rich, meaty texture in each bite.
- Plain yogurt: Adds a tangy base to the marinade, tenderizes the chicken, and balances the heat of spices.
- Lemon juice: Introduces bright acidity to the marinade, enhancing overall flavor and helping break down proteins for soft, succulent chicken.
- Ground cumin: Contributes a warm, earthy undertone that’s a cornerstone of many Indian spice blends.
- Cayenne pepper: Offers a lively kick of heat that can be adjusted to suit your taste preferences.
- Ground coriander: Lends a citrusy, floral note that complements the deeper spices in the dish.
- Garam masala: A complex blend of warming spices, adding depth, aroma, and that unmistakable Indian curry character.
- Ground turmeric: Infuses a golden hue and subtle earthy flavor, while also offering potential health benefits.
- Vegetable oil: A neutral-fat carrier that helps the marinade cling to chicken and allows spices to bloom in the pan later.
- Unsalted butter: Creates a rich, velvety base for the sauce, rounding out spice edges and enhancing creaminess.
- Onion: Finely chopped for sweetness and structure in the sauce; when sautéed, it forms the flavor foundation.
- Garlic: Minced for pungent aromatics that meld seamlessly into the spiced tomato mixture.
- Fresh ginger: Adds a peppery, zesty warmth that brightens and balances the sauce.
- Chili powder: Deepens color and adds layered spiciness that works hand in hand with cayenne.
- Tomato purée: Builds a vibrant, tangy canvas for the sauce, thickens as it simmers, and forms the bulk of the curry’s body.
- Heavy cream: Swirled in at the end for silky richness and a luscious mouthfeel that softens the sauce’s spice.
- Salt: Essential to highlight and harmonize all the flavors throughout the recipe.
- Fresh coriander leaves: Vibrant herb garnish that brings a fresh, citrusy finish and stunning color contrast.
HOW TO MAKE INDIAN BUTTER CHICKEN
Let’s walk through the step-by-step process that transforms these vibrant ingredients into a creamy, unforgettable curry. From marinating the chicken to developing the sauce, each stage is crafted to build layers of flavor.
1. In a large bowl, combine plain yogurt, lemon juice, ground cumin, cayenne pepper, ground coriander, garam masala, ground turmeric, and one teaspoon of salt. Add the chicken thighs and toss thoroughly so each piece is fully coated in the spicy yogurt mixture. Cover and marinate in the refrigerator for at least one hour—or overnight for the most intense flavor infusion.
2. Preheat your oven to 200°C (400°F). Arrange the marinated chicken pieces on a rimmed baking sheet and slide it in. Bake for 20 minutes, turning the pieces halfway through to ensure even browning and juiciness. The chicken should be cooked through but still moist inside.
3. While the chicken is baking, place a large pan over medium heat and add the unsalted butter. Once melted, stir in the finely chopped onion and sauté until it turns soft and translucent, about 5–7 minutes.
4. Add the minced garlic and fresh ginger to the pan. Cook briefly, stirring continuously until the mixture is aromatic, about 1–2 minutes, careful not to let the garlic burn.
5. Sprinkle in the chili powder, then pour in the tomato purée. Stir well to combine, and reduce the heat to let the sauce simmer gently for about 10 minutes, or until it thickens and the flavors meld.
6. Transfer the baked chicken pieces along with any juices on the baking sheet into the pan. Pour in the heavy cream and stir to create a silky sauce. Let everything simmer together for about 15 minutes, allowing the chicken to fully absorb the sauce.
7. Taste and adjust with more salt if needed. Just before serving, garnish generously with fresh coriander leaves for a pop of color and extra herbal freshness.
SERVING SUGGESTIONS FOR INDIAN BUTTER CHICKEN
Once your Indian Butter Chicken is bubbling with creamy, spiced goodness, it’s time to think about the best ways to present and enjoy it. Whether you’re feeding a crowd or plating for a cozy night in, these serving ideas will help you create a memorable meal that appeals to every sense.
- Steaming basmati rice: Cook basmati rice with a pinch of salt and a drop of oil until fluffy. Serve the butter chicken ladled on top, allowing the grains to absorb every drop of creamy, tomato-spiced sauce.
- Warm naan bread: Heat store-bought or homemade naan in a hot skillet until charred spots appear. Brush liberally with melted butter and sprinkle chopped coriander, then use torn pieces to scoop up the curry.
- Refreshing cucumber raita: Mix plain yogurt with diced cucumbers, a pinch of ground cumin, and salt. Chill before serving. The cool, tangy raita offers a soothing contrast to the curry’s warmth.
- Toasted nuts and lemon wedges: In a small pan, dry-toast slivered almonds or cashews until golden. Scatter them over the finished dish for extra crunch, and serve lemon wedges on the side for a citrusy lift when squeezed just before eating.
HOW TO STORE INDIAN BUTTER CHICKEN
Storing homemade Indian Butter Chicken properly ensures you can enjoy those rich flavors days later without losing any of that creamy magic. Whether you have family leftovers or you’re meal-prepping to save time on busy weeknights, follow these tips to maintain freshness and taste. First, allow your dish to cool to room temperature—this prevents condensation inside the storage container, which can dilute the sauce. Next, transfer the curry into an airtight container or individual meal-prep boxes, separating portions if desired for easy reheating. Store in the refrigerator for up to four days, ensuring you enjoy the freshness of the spices. If you’re planning to keep it longer, freezing is a fantastic option: just leave a bit of headspace in the container to accommodate expansion, and thaw overnight in the fridge before reheating. When you’re ready to reheat, do so gently over low heat on the stovetop or in short intervals in the microwave, stirring occasionally to bring back that smooth consistency without overcooking the chicken.
- Refrigeration: Store cooled Butter Chicken in a sealed, airtight container in the fridge for up to four days. This keeps flavors vibrant and prevents the sauce from absorbing unwanted odors.
- Freezing: For longer storage, ladle portions into freezer-safe containers, leaving a bit of space at the top. Freeze for up to three months—seal in airtight packaging to avoid freezer burn.
- Thawing: Move frozen curry to the refrigerator the night before you plan to eat it. Thawing slowly helps the sauce re-emulsify and preserves texture.
- Gentle reheating: Reheat on the stovetop over low heat, stirring occasionally, or use microwave-safe dishes in 30-second bursts. This prevents the cream from separating and keeps the chicken tender.
CONCLUSION
From marinating your chicken in a tangy yogurt and spice blend to baking it to juicy perfection and finishing in a rich, buttery tomato cream sauce, this Indian Butter Chicken recipe brings restaurant-quality flair straight to your home kitchen. We’ve covered everything: the ingredients that build layers of flavor, the step-by-step method that guides you through marinating, baking, sautéing, and simmering, plus those pro tips on serving with fluffy basmati, warm naan, cool raita, and crunchy garnishes. Whether you’re a self-proclaimed curry novice or a seasoned cook looking for a reliable crowd-pleaser, this dish hits all the right notes—spicy, creamy, and utterly satisfying. Feel free to print this article or save it to your favorite recipe folder so you can return to its detailed instructions and tips whenever that curry craving strikes. Below, you’ll find an FAQ section to tackle common questions about substitutions, spice levels, and storage, ensuring you’re fully equipped to customize this Butter Chicken to your tastes.
Cooking is all about experimentation and sharing, so if you decide to give this Butter Chicken a whirl in your own kitchen, I’d love to hear how it turns out! Did you adjust the spice levels? Swap in a different protein or dairy alternative? Have you discovered a new favorite serving combo? Drop your comments, questions, or any feedback below—I’m here to troubleshoot, celebrate, and chat about all things curry. Your experiences help this recipe evolve and guide other home cooks on their culinary adventures. Happy cooking, and may your kitchen be filled with warmth, creaminess, and unforgettable flavor!
Indian Butter Chicken
Description
Experience the aromatic blend of spices in this luscious Indian Butter Chicken, with tender chicken enveloped in a creamy tomato sauce, perfect for your next meal!
Ingredients
Instructions
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In a large bowl, combine yogurt, lemon juice, cumin, cayenne, coriander, garam masala, turmeric, and 1 teaspoon of salt. Add chicken thighs, coat well, and marinate in the refrigerator for at least 1 hour or overnight for best results.
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Preheat oven to 200°C (400°F). Place marinated chicken on a baking sheet and bake for 20 minutes or until cooked through, turning halfway during cooking.
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In a large pan, melt butter over medium heat. Add onions and sauté until soft. Stir in garlic and ginger, cooking until fragrant.
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Add chili powder and tomato puree to the pan, stirring well. Simmer for about 10 minutes until the sauce thickens.
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Stir in the cooked chicken along with its juices into the sauce. Add cream and simmer until the sauce is well-blended with the chicken and heats through, about 15 minutes.
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Taste and season with additional salt if necessary.
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Garnish with fresh coriander leaves before serving.
Note
- Butter Chicken goes excellently with basmati rice or naan bread.
- For a richer flavor, marinate the chicken overnight.
- Adjust the amount of chili powder and cayenne pepper to your taste preference.
- You can make this recipe in advance; it often tastes better the next day as the flavors meld together.
