Easy Butter Chicken Recipe | Creamy Indian Curry

Butter Chicken is a rich, creamy, and comforting curry made with tender chicken simmered in a buttery tomato sauce. The chicken is marinated with yogurt and warm spices, lightly browned, and then finished in a smooth sauce made with tomatoes, butter, cream, garlic, ginger, and aromatic spices.

This homemade butter chicken is full of flavor without being complicated. The sauce has a gentle balance of tangy tomatoes, fragrant spices, butter, and cream, making it perfect for serving with warm naan, roti, or fluffy basmati rice.

Recipe at a Glance

• Prep Time: 20 minutes
• Marinating Time: 30 minutes
• Cook Time: 35 minutes
• Total Time: About 1 hour 25 minutes
• Servings: 4–6
• Cuisine: Indian-inspired
• Best Served With: Naan, roti, or basmati rice

Ingredients

For the Chicken Marinade

• 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-size pieces
• 1/2 cup plain yogurt
• 1 tablespoon lemon juice
• 1 tablespoon vegetable oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• 1 teaspoon garam masala
• 1/2 teaspoon chili powder
• 1 teaspoon salt

For the Butter Chicken Sauce

• 2 tablespoons unsalted butter
• 1 tablespoon vegetable oil
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• 1 teaspoon garam masala
• 1 can (14 ounces) crushed tomatoes
• 1/2 cup water
• 1/2 cup heavy cream
• 1 tablespoon butter, to finish
• Salt, to taste
• Fresh cilantro, chopped, for garnish

How to Make Butter Chicken

1. Marinate the Chicken

Place the chicken pieces in a large bowl.

Add the yogurt, lemon juice, vegetable oil, cumin, coriander, paprika, turmeric, garam masala, chili powder, and salt.

Mix until every piece of chicken is evenly coated.

Cover and refrigerate for at least 30 minutes. If you have extra time, you can marinate the chicken for several hours for deeper flavor.

2. Brown the Chicken

Heat a large skillet over medium-high heat and add a little oil.

Add the marinated chicken in a single layer. Work in batches if necessary so the pan isn’t overcrowded.

Cook for about 3–4 minutes per side, until the chicken is browned on the outside and nearly cooked through.

Transfer the chicken to a plate.

It will finish cooking later in the butter chicken sauce.

3. Cook the Onion

Reduce the heat to medium.

Add the butter and vegetable oil to the same skillet, followed by the chopped onion.

Cook for 5–7 minutes, stirring occasionally, until the onion becomes soft and lightly golden.

This step creates a sweet and flavorful foundation for the sauce.

4. Add Garlic and Ginger

Add the minced garlic and fresh ginger.

Cook for about 30–60 seconds, stirring constantly, until fragrant.

Don’t let the garlic become dark brown, as burnt garlic can make the sauce bitter.

5. Add the Spices

Add the cumin, coriander, paprika, turmeric, and garam masala.

Stir for about 30 seconds.

Cooking the spices briefly in the butter and oil helps release their aroma and gives the sauce a deeper flavor.

6. Add the Tomatoes

Pour in the crushed tomatoes and water.

Stir well and bring the mixture to a gentle simmer.

Cook uncovered for about 10 minutes, stirring occasionally, until the tomatoes have softened and the sauce has thickened slightly.

7. Return the Chicken

Add the browned chicken and any juices from the plate back into the skillet.

Stir to coat the chicken in the tomato sauce.

Simmer for another 8–10 minutes, or until the chicken is completely cooked through.

8. Add Cream and Butter

Reduce the heat to low.

Stir in the heavy cream and remaining tablespoon of butter.

Allow the curry to simmer gently for another 2–3 minutes.

Taste and adjust the salt if needed.

The sauce should be smooth, creamy, and thick enough to coat the chicken.

9. Garnish and Serve

Remove the skillet from the heat.

Sprinkle freshly chopped cilantro over the butter chicken.

Serve hot with basmati rice, naan, roti, or chapati.

What Makes Butter Chicken So Creamy?

Butter chicken gets its rich texture from a combination of butter, cream, and slowly cooked tomatoes.

The yogurt marinade also contributes to the tender texture of the chicken, while the butter added at the end gives the sauce a smooth, glossy finish.

For the creamiest sauce, keep the heat low after adding the cream and avoid boiling it aggressively.

Ingredient Notes

Chicken thighs: They remain tender and juicy during cooking and work particularly well in a creamy curry. Chicken breast can also be used.

Yogurt: The yogurt helps tenderize the chicken and gives it a mild tang.

Butter: Butter is an important part of the sauce, providing richness and the characteristic buttery flavor.

Tomatoes: Crushed tomatoes form the base of the sauce and provide the acidity needed to balance the cream and butter.

Heavy cream: Adds richness and softens the acidity and heat from the spices.

Garam masala: Gives the curry its warm, aromatic character.

Ginger and garlic: Add savory depth and balance the creamy tomato sauce.

How Do You Make Butter Chicken Less Spicy?

Butter chicken can easily be adjusted to suit your preferred level of heat.

For a mild version, reduce or leave out the chili powder. The cumin, coriander, paprika, and garam masala will still provide plenty of flavor.

If the finished sauce is hotter than you prefer, a little additional cream can help soften the heat.

Butter Chicken vs. Chicken Tikka Masala

Butter chicken and chicken tikka masala have several similarities, including yogurt-marinated chicken, tomatoes, spices, and a creamy sauce.

Butter chicken generally has a more noticeable buttery and creamy character, while chicken tikka masala often has a stronger tomato and spice profile.

Both are excellent served with rice or naan.

Why Is My Butter Chicken Sauce Too Thin?

If the sauce is too thin, allow it to simmer uncovered for several additional minutes.

This gives excess liquid time to evaporate and concentrates the tomato and spice flavors.

Add the cream toward the end rather than too early, and avoid adding more water than the recipe requires.

Can I Blend the Butter Chicken Sauce?

Yes. If you prefer a completely smooth restaurant-style sauce, allow the tomato mixture to cool slightly and blend it until smooth before returning it to the skillet.

Be careful when blending hot liquids. Leave room for steam to escape and follow your blender’s instructions for hot foods.

Once blended, return the sauce to the pan, add the chicken, and continue cooking.

Easy Butter Chicken Variations

You can customize this recipe while keeping the creamy tomato base.

Try adding:

• Extra fresh ginger
• Fresh green chili
• Kasuri methi, if available
• A little extra butter
• Fresh cilantro
• Sautéed bell peppers
• Spinach
• A pinch of cayenne for extra heat

For a vegetarian version, replace the chicken with paneer or vegetables.

What to Serve With Butter Chicken

Butter chicken is best served with something that can soak up its creamy sauce.

Try it with:

• Basmati rice
• Garlic naan
• Plain naan
• Roti
• Chapati
• Jeera rice
• Cucumber raita
• Simple green salad

Warm naan is especially good for scooping up the thick butter chicken sauce.

Can You Make Butter Chicken Ahead of Time?

Yes. Butter chicken is an excellent make-ahead meal.

Prepare the curry, allow it to cool, and refrigerate it in a covered container.

When reheating, use low to medium heat and stir occasionally. Add a small splash of water or cream if the sauce has thickened too much.

The flavors can become even more developed after resting overnight.

How to Store Butter Chicken

Allow leftovers to cool before placing them in an airtight container.

Refrigerate for up to 3 days.

You can also freeze butter chicken for up to 3 months. Thaw it in the refrigerator overnight and reheat gently on the stovetop until completely hot.

If the sauce looks thick after thawing, add a little water or cream while reheating.

Frequently Asked Questions

Can I use chicken breast for butter chicken?

Yes. Chicken breast works well, but it can dry out faster than chicken thighs. Cut it into evenly sized pieces and avoid overcooking it.

Can I make butter chicken without cream?

Yes, although the sauce will be less rich. You can use coconut milk or plain yogurt for a different version, but the flavor and texture will change.

Can I marinate the chicken overnight?

Yes. Keep the chicken covered and refrigerated while it marinates. Longer marinating allows the yogurt and spices to flavor the chicken more deeply.

Is butter chicken spicy?

It can be mild or spicy depending on the amount of chili used. Reduce the chili powder for a mild family-friendly curry.

Can I freeze homemade butter chicken?

Yes. Let it cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months and thaw overnight in the refrigerator.

Final Thoughts

Homemade Butter Chicken combines tender spiced chicken with a smooth tomato, butter, and cream sauce for a comforting meal that feels special without requiring complicated cooking techniques.

Give the chicken enough time to marinate, brown it in batches for better color, and cook the spices briefly before adding the tomatoes. Finish with cream and butter over low heat, then serve the curry with warm naan or basmati rice for a satisfying dinner.