When you sink your spoon into that first creamy swirl of tomato-cream curry, it feels like you’ve discovered a hidden gem right in your own kitchen. Indian Butter Chicken is one of those dishes that somehow manages to be both exotic and deeply comforting. Its lush, velvety sauce clings lovingly to tender cubes of marinated chicken, creating a symphony of flavors that dance on your palate. What makes it even more exciting? You don’t need a fancy spice rack overflowing with obscure ingredients—just a handful of aromatic pantry staples and a bit of patience while the chicken soaks up the marinade.
I remember the first time I made butter chicken for a group of friends. The recipe called for an intermediate level of skill, but it felt more like play than work. As the chicken bathed in yogurt, lemon juice, and a rainbow of spices—cumin, coriander, garam masala, turmeric, and a hint of chili—the color deepened to a rich, inviting hue. Once it hit the pan, the sizzling of onions, garlic, and fresh ginger sent out a signal that something wonderful was in the works. Thirty minutes of rest time later, and suddenly I was spooning out memories: the warmth of home, the laughter of good company, and the incredible satisfaction of creating a mouthwatering meal from scratch. Whether you’re planning a cozy dinner for two or feeding a hungry crowd, this butter chicken recipe brings together tender chicken, a luscious tomato puree, and a finishing swirl of heavy cream and butter—transforming an ordinary weeknight into an unforgettable feast.
KEY INGREDIENTS IN INDIAN BUTTER CHICKEN
Let’s take a look at the core ingredients that make this butter chicken a true standout. Each element plays its part in building layers of flavor, from the tang of yogurt in the marinade to the rich finish of butter and cream.
- Boneless chicken
Tender cubes that soak up the marinade and remain juicy when cooked. This lean cut ensures every bite is succulent and infused with spice.
- Vegetable oil
A neutral oil for sautéing, it helps create a golden base without interfering with the spices or adding extra flavors.
- Onion
Finely chopped and caramelized until golden brown, onions provide sweetness and depth to the sauce, balancing the tang of tomatoes.
- Garlic cloves
Minced to release their pungent aroma, garlic adds a savory kick and layers of complexity to the curry.
- Ginger
Freshly minced, it brings a zesty warmth that brightens the rich, creamy sauce.
- Ground cumin
Earthy and slightly nutty, cumin forms the backbone of the spice blend, working in harmony with coriander.
- Ground coriander
Citrusy and floral, it lightens the heavier spices and provides a fragrant note to the marinade.
- Garam masala
A classic Indian spice mix that includes cinnamon, cardamom, and cloves—this blend rounds out the curry with warmth and a hint of sweetness.
- Turmeric powder
Brings a golden color and a mild earthiness, plus it’s celebrated for its anti-inflammatory benefits.
- Chili powder
Adds a gentle heat that can be adjusted to taste—boost it if you crave a spicier kick.
- Paprika
Sweet and vibrant, paprika enhances color and offers a subtle peppery flavor without overwhelming heat.
- Ground cinnamon
A warming spice that pairs beautifully with the richness of cream and butter.
- Ground cardamom
Delicate and aromatic, cardamom introduces a slight floral sweetness to the mix.
- Ground cloves
Intense and aromatic, a small amount brings depth and a hint of holiday-like warmth.
- Plain yogurt
Acts as the base for the marinade, tenderizing the chicken and lending a tangy undertone that balances the cream.
- Lemon juice
Brightens the marinade, cutting through the richness of yogurt and setting off the spices.
- Salt
Enhances every flavor in the dish—be generous but adjust to your preference.
- Tomato puree
The heart of the sauce, it provides tanginess, body, and a vibrant red color.
- Heavy cream
Swirled in at the end for a luscious, silky finish that transforms the curry into a decadent treat.
- Unsalted butter
Melts into the sauce, adding a luxurious richness and helping to bind the flavors together.
- Fresh cilantro leaves
A final flourish of bright, herbaceous freshness that contrasts beautifully with the creamy sauce.
HOW TO MAKE INDIAN BUTTER CHICKEN
Preparing Indian Butter Chicken is a joyful process, combining simple techniques that build incredible depth of flavor. Follow these steps, and soon you’ll be savoring a warm bowl of rich, creamy curry that feels like a hug in a dish.
1. In a bowl, mix the chicken pieces with yogurt, lemon juice, salt, cumin, coriander, garam masala, turmeric, chili powder, paprika, cinnamon, cardamom, and cloves. Coat the chicken evenly and let it marinate for at least 30 minutes (or up to 2 hours). This step tenderizes the meat and infuses every bite with spice.
2. Heat the oil in a large skillet or pan over medium heat. Add the chopped onions and cook until they soften and turn golden brown (about 5–7 minutes), stirring occasionally. This caramelization brings out their natural sweetness.
3. Add the minced garlic and ginger to the onions, and cook for another 1–2 minutes until fragrant. Be careful not to let them burn; you want that fresh, piquant aroma.
4. Add the marinated chicken to the skillet and cook on medium-high heat for 5–7 minutes, turning the pieces occasionally until they are lightly browned on all sides. Browning seals in juices and builds flavor.
5. Stir in the tomato puree and bring the mixture to a simmer. Lower the heat to medium-low and cook for about 10 minutes, until the chicken is cooked through and the sauce thickens slightly.
6. Add the heavy cream and butter to the sauce, stirring well to incorporate them. Simmer the sauce for another 5 minutes, allowing it to thicken and become smooth and creamy.
7. Taste the sauce and adjust seasoning if necessary by adding salt or extra chili powder to suit your preference.
8. Garnish with fresh cilantro leaves before serving, adding a pop of green and a burst of herbal brightness.
SERVING SUGGESTIONS FOR INDIAN BUTTER CHICKEN
When it comes to presenting your butter chicken, the way you serve it can elevate the entire experience. Whether you’re dishing it out for a casual weeknight dinner or impressing guests on the weekend, these ideas will help you showcase the creamy curry in style. Think about textures, complementary flavors, and visual appeal as you plate your creation: from fluffy rice that soaks up every drop of sauce to crisp breads perfect for scooping, each element plays a role in turning a simple meal into a memorable feast.
- Serve over steamed basmati rice
Fluffy strands of rice are perfect for soaking up the tomato-cream sauce. Garnish with extra cilantro for color and freshness.
- Accompany with warm garlic naan
Tearable, buttery naan offers the ideal vehicle for scooping up chicken and sauce. Brush with melted butter and minced garlic before warming for an irresistible treat.
- Pair with a cool cucumber raita
A side of yogurt mixed with cucumber, mint, and a pinch of cumin cuts through the richness and adds a refreshing contrast.
- Garnish with toasted cashews and kasuri methi
Sprinkle crushed dried fenugreek leaves (kasuri methi) and a handful of toasted cashews on top for an extra layer of flavor and a delightful crunch.
HOW TO STORE INDIAN BUTTER CHICKEN
Storing your leftover butter chicken properly ensures you can enjoy its rich flavors days later without any loss in texture or taste. Whether you’re planning lunches for the week or saving a bit for a cozy movie night, these storage tips will keep your curry tasting as vibrant as the day you made it. Pay attention to temperature control and airtight containment to prevent the sauce from separating and to preserve the quality of the chicken.
- Refrigerator storage
Transfer cooled butter chicken to an airtight container. Store in the fridge for up to 3–4 days. Reheat gently over low heat to prevent the cream from curdling.
- Freezer storage
For longer preservation, use freezer-safe containers or sturdy zip-top bags. Freeze flat for efficient space use. Can be stored for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating method
Warm in a saucepan over low heat, stirring occasionally. Add a splash of water or cream if the sauce has thickened too much. Avoid the microwave if possible to maintain a silky texture.
- Separate components
If you want to keep rice or naan fresh, store them separately from the curry. Combine just before serving for the best flavor and texture.
CONCLUSION
Cooking Indian Butter Chicken at home is like orchestrating a small celebration in your kitchen. You begin with simple ingredients—plain yogurt, tomato puree, a medley of spices, chicken, cream, and butter—and watch as they transform into a velvety, richly flavored curry that warms both body and soul. From marinating the chicken to caramelizing onions, each step builds layers of aroma and taste that culminate in a dish bursting with complexity and comfort. With about 15 minutes of prep time, a 30-minute cook time, and at least 30 minutes of marinating, this recipe fits perfectly into a lunch or dinner plan, earning its spot as an intermediate-level crowd-pleaser sure to impress even seasoned curry lovers.
Feel free to print this article and tuck it into your recipe binder or save it for when you want to revisit those cozy dinner vibes. Below, you’ll find a FAQ section to answer any lingering questions about ingredients, substitutions, or technique. And if you give this recipe a try, I’d love to hear how it went—did you crank up the chili powder for extra heat, or add your favorite twists like smoked charcoal or a sprinkle of kasuri methi? Drop your comments, questions, or feedback—I’m here to help you nail every step of this creamy curry adventure!
Indian Butter Chicken
Description
This butter chicken blends aromatic spices, tangy tomato puree, and velvety cream to create a luscious curry that balances heat and richness. Marinated chicken simmers in a buttery sauce for a deeply satisfying, crowd-pleasing meal.
Ingredients
Instructions
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In a bowl, mix the chicken pieces with yogurt, lemon juice, salt, cumin, coriander, garam masala, turmeric, chili powder, paprika, cinnamon, cardamom, and cloves. Coat the chicken evenly and let it marinate for at least 30 minutes (or up to 2 hours).
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Heat the oil in a large skillet or pan over medium heat. Add the chopped onions and cook until they soften and turn golden brown (about 5-7 minutes).
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Add the minced garlic and ginger to the onions, and cook for another 1-2 minutes until fragrant.
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Add the marinated chicken to the skillet and cook on medium-high heat for 5-7 minutes, turning the pieces occasionally until they are lightly browned on all sides.
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Stir in the tomato puree and bring the mixture to a simmer. Lower the heat to medium-low and cook for about 10 minutes, until the chicken is cooked through and the sauce thickens slightly.
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Add the heavy cream and butter to the sauce, stirring well to incorporate them. Simmer the sauce for another 5 minutes, allowing it to thicken and become smooth and creamy.
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Taste the sauce and adjust seasoning if necessary by adding salt or extra chili powder.
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Garnish with fresh cilantro leaves before serving.
Note
- For a spicier kick, you can increase the chili powder or add a sliced green chili during the cooking process.
- To make it a more authentic dish, you can add a few tablespoons of kasuri methi (dried fenugreek leaves) toward the end of cooking.
- Butter chicken is often served with naan or steamed basmati rice.
- If you prefer a smokier flavor, you can add a small piece of charcoal (heated until red) and place it in a bowl inside the dish, covering it with a lid for a few minutes. This will infuse a smoky aroma into the chicken.
