Enjoy this easy, delicious Indian butter chicken with tender chicken in a creamy, aromatic, and rich sauce. Simple ingredients and straightforward steps make it perfect for any cook. Serve with basmati rice and naan for the perfect dinner.
For more Indian recipes, try my garlic naan, chickpea curry, red lentil curry, or this dahl curry.
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⭐️ Why this recipe works
- Authentic flavors with a rich, creamy sauce
- Balanced spice mix for a perfect blend of heat and aroma
- Easy-to-follow steps for restaurant-quality results at home
- Perfect for meal prep with easy storing and reheating instructions
🧾 Ingredients notes
- Chicken thighs: Provides juicy and tender meat for the dish
- Tandoori Masala: Adds a deep, smoky flavor to the chicken
- Onions: The base of the sauce adds sweetness and texture
- Garlic: Enhances the savory taste
- Ginger: Adds a zesty, fresh flavor
- Spice Mix (ground cumin, ground coriander, ground cardamom, ground cinnamon, ground fenugreek, ground turmeric, chili powder): Creates a complex, aromatic, and balanced blend of flavors
- Tomato paste: Intensifies the tomato flavor
- Chopped tomatoes: Base for the sauce, adding moisture and tanginess
- Full-fat Greek yogurt: Adds creaminess and tang, helping to balance the spices
- Butter: Adds richness and smooth texture
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Indian butter chicken recipe step-by-step
- Prepare the Chicken: Dice the chicken and rub it with Tandoori Masala. Set aside.
- Cook the Aromatics:
- Heat 3 tablespoons of vegetable oil in a large shallow roasting pan over medium-high heat.
- Add the onions, garlic, and ginger. Fry for 8-10 minutes until the onions are soft and starting to brown.
- Make the Sauce:
- Reduce heat to low. Add the spice mix, tomato paste, chopped tomatoes, and Greek yogurt. Stir well and cook for another 5 minutes.
- Blend the mixture with a hand blender until smooth.
- Cook the Chicken:
- Heat the remaining 2 tablespoons of oil over medium-high heat in a separate non-stick frying pan.
- Fry the chicken for about 6 minutes until it starts to turn golden brown.
- Combine and Simmer:
- Add the chicken to the blended sauce. Return to low heat and simmer gently for 20 minutes or until the chicken is cooked. Adjust the consistency with water if necessary.
- Finish the Dish:
- Stir in the sugar and butter. Season to taste. Mix thoroughly to create a thick and creamy sauce.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Marinate the chicken in Tandoori Masala for at least 30 minutes for deeper flavor.
- Use full-fat Greek yogurt to prevent the sauce from splitting.
- Fry the aromatics until they are deeply caramelized for a richer sauce.
- Blend the sauce until completely smooth for a velvety texture.
- Adjust the consistency of the sauce with water as needed during cooking.
📖 Substitutions and variations
- Chicken breasts: Use instead of thighs for a leaner option.
- Spice level: Adjust chili powder to taste for more or less heat.
🍯 Storing and reheating leftovers
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze in a sealed container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheat: Heat on the stovetop over medium-low heat until warmed through. If the sauce is too thick, add a splash of water.
❓Recipe FAQ's
Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used. They will cook faster and be less fatty.
What can I serve with Indian butter chicken?
Serve with basmati rice, naan bread, or a side of steamed vegetables.
How do I prevent the sauce from splitting?
Use full-fat Greek yogurt and keep the heat low while simmering the sauce. Stir gently and continuously.
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The Best Indian Butter Chicken Recipe
THE BEST BUTTER CHICKEN RECIPE. The only one you'll ever need from now on. It's creamy, buttery, spicy and oh so easy to make. This butter chicken is so good you'll be drinking the sauce and licking the pan. Oh... and your family will ask you to make this every night from now on!
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Servings: 6 Servings
Ingredients
- 5 tablespoons vegetable oil, divided
- 1½ pounds boneless, skinless chicken thighs
- 2 large white onions, brown can be used if needed
- 2- inch piece fresh ginger, grated or chopped
- 6 garlic cloves, grated or chopped
Spice Mix:
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- ½ teaspoon ground cardamom
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground fenugreek
- ½ teaspoon ground turmeric
- ¼ teaspoon chili powder
For the butter sauce
- 2 tablespoons tomato paste
- 1 can, 14 oz chopped tomatoes
- 5 tablespoons full-fat Greek yogurt
- 2 tablespoons Tandoori Masala
- 1 teaspoon sugar
- ⅓ cup butter
Instructions
Prepare the Chicken:
- Dice the chicken and rub it with the Tandoori Masala. Set aside.
Cook the Onion, Ginger, and Garlic:
- Heat 3 tablespoons of the vegetable oil in a large shallow roasting pan over medium-high heat.
- Add the onions, garlic, and ginger. Fry for 8-10 minutes until the onions are soft and starting to brown.
Prepare the Sauce:
- Reduce the heat to low. Add the spice mix, tomato paste, chopped tomatoes, and Greek yogurt. Stir well and cook for another 5 minutes.
- Blend the mixture with a hand blender until smooth.
Cook the Chicken:
- In a separate non-stick frying pan, heat the remaining 2 tablespoons of oil over medium-high heat.
- Fry the chicken for about 6 minutes until it starts to turn golden brown.
Combine and Simmer:
- Add the chicken to the blended sauce. Return to low heat and simmer gently for 20 minutes, or until the chicken is cooked through.
- Adjust the consistency with water if necessary.
Finish the Dish:
- Stir in the sugar and butter. Season to taste.
- Mix thoroughly to create a thick and creamy sauce.
Notes
- Onions: If using brown onions, you may need to add a little extra sugar at the end and a bit more water, as they are less sweet and have less moisture than white onions.
- Spice Mix: Measure out the spices into one bowl before beginning the cooking process for ease.
- Yogurt: Use full-fat Greek yogurt to prevent the sauce from splitting.
- Meat Substitutes: Chicken breasts or turkey can be used instead of chicken thighs.
Nutrition
Calories: 516kcal | Carbohydrates: 10g | Protein: 23g | Fat: 43g | Saturated Fat: 21g | Cholesterol: 150mg | Sodium: 333mg | Potassium: 540mg | Fiber: 1g | Sugar: 4g | Vitamin A: 605IU | Vitamin C: 11.2mg | Calcium: 69mg | Iron: 2.3mg
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Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes, step-by-step instructions, and tips and tricks I've learned over a 10-year career in professional kitchens.
Ajay Walia says
You had written a very amazing article in very simple language which easy to understand for everyone. Thank you so much for sharing this article with us.
Debs says
Thanks so much Ajay!