Save
This easy and delicious Indian butter chicken features tender chicken simmered in a creamy, aromatic sauce rich with traditional spices. It is designed for home cooks looking to replicate authentic flavors without fuss, making it a perfect introduction to Indian cooking or a reliable family favorite. Serve it with basmati rice and naan for a comforting and satisfying meal.
I first made this during a chilly weekend when I craved something warming, and now it’s a dish my family insists I keep on rotation every month.
Ingredients
- Chicken thighs: they stay juicy and tender even after simmering, making the dish richer
- Tandoori Masala: the key to that smoky depth, try to find an authentic brand for best results
- Onions: form the sweet and savory base of the sauce when slowly cooked
- Garlic: adds essential savory warmth
- Fresh ginger: gives a bright, zesty note balancing the creaminess
- Spice mix (ground cumin, coriander, cardamom, cinnamon, fenugreek, turmeric, chili powder): a harmonious blend creating layered flavors
- Tomato paste: boosts intense tomato taste without watering down the sauce
- Chopped tomatoes: provide moisture and subtle acidity
- Full-fat Greek yogurt: adds creaminess and tang, helps balance the spice
- Butter: enriches the sauce for a smooth finish and luxurious mouthfeel
Ingredients
When possible, choose fresh spices and quality yogurt for the best taste. Good fresh ginger and aromatic whole spices ground just before use make a noticeable difference.
Step-by-Step Instructions
- Prepare the Chicken:
- Dice the chicken thighs into bite-sized pieces and coat them evenly with tandoori masala. Let this rest at least 30 minutes to infuse the flavors deeply.
- Cook the Aromatics:
- Heat three tablespoons of vegetable oil over medium-high heat in a wide pan. Add finely chopped onions, minced garlic, and grated ginger. Cook gently for 8 to 10 minutes until the onions become soft and golden brown, which develops sweetness and a rich foundation for the sauce.
- Make the Sauce:
- Turn the heat to low. Add your carefully measured spice blend, tomato paste, and chopped tomatoes to the pan, stirring well. Mix in the Greek yogurt slowly to avoid curdling, then continue cooking for five minutes so everything merges beautifully.
- Blend and Smooth:
- Using a hand blender, puree the sauce in the pan until completely smooth and creamy, which improves the texture and melds flavors perfectly.
- Cook the Chicken:
- In a separate non-stick frying pan, warm two tablespoons of oil over medium-high heat. Fry the marinated chicken pieces for about six minutes until they begin to turn a golden brown, developing flavor and sealing in juices.
- Combine and Simmer:
- Transfer the browned chicken to the sauce. Lower the heat and let it gently simmer for 20 minutes until the chicken is fully cooked through. Add water in small amounts if the sauce becomes too thick while cooking.
- Finish the Dish:
- Stir in a small amount of sugar and generous pats of butter. Season with salt to taste. Mix everything thoroughly to create a luscious, thick, and creamy coating on the chicken pieces.
Save
Butter chicken is a dish that truly rewards patience especially when simmered slowly. My favorite ingredient is the blend of spices, I once spent a weekend grinding whole spices to replicate the perfect masala and it transformed the dish entirely. Family gatherings often include this recipe because it brings warmth and comfort that everyone loves.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days. You can freeze it for up to three months, defrost overnight in the fridge, and reheat gently on the stovetop. Add a splash of water if the sauce thickens too much.
Ingredient Substitutions
Use chicken breasts if you prefer leaner meat but be careful not to overcook to keep them moist. Adjust chili powder to make the dish milder or spicier based on personal taste. Greek yogurt can be swapped with full-fat sour cream for a similar texture.
Serving Suggestions
Serve with fluffy basmati rice and warm garlic naan for a classic meal. A side of lightly sautéed greens or cucumber raita adds fresh contrast to the rich sauce. This meal pairs beautifully with a chilled mango lassi.
Cultural Context
Butter chicken originated in Delhi in the mid-20th century as a way to use leftover tandoori chicken with a rich buttery tomato sauce. It is now one of the most beloved dishes in Indian cuisine worldwide and is celebrated for its creamy texture and harmonious blend of spices.
Pro Tips
- Marinate the chicken for at least half an hour or as long as possible to deepen flavors
- Cook onions and aromatics slowly until golden to develop a complex base
- Blend the sauce fully for a smooth, restaurant-quality finish that coats the chicken perfectly
Common Recipe Questions
- → What cut of chicken works best?
Chicken thighs are preferred for their juiciness and tender texture, though breasts can be used for a leaner option.
- → How do I achieve the creamy sauce texture?
Blend the cooked sauce with a hand blender until smooth and stir in full-fat Greek yogurt and butter to add richness and creaminess.
- → Can I adjust the spice level?
Yes, simply modify the amount of chili powder in the spice mix to increase or decrease the heat according to your preference.
- → What’s the best way to reheat leftovers?
Gently warm on the stovetop over medium-low heat, adding a splash of water if the sauce becomes too thick to maintain its creamy consistency.
- → Why marinate the chicken with tandoori masala?
Marinating infuses the chicken with smoky, deep flavors and helps tenderize it for a more flavorful final dish.
- → What sides pair well with this dish?
Fluffy basmati rice and warm garlic naan complement the rich sauce and tender chicken beautifully for a complete meal.