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Indian butter chicken with rice in a white bowl.
Deborah Rainford

The Best Indian Butter Chicken Recipe

5 from 1 vote
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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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 Servings
Course: Dinner
Cuisine: Indian
Calories: 516
Ingredients Method Notes

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

Method
 

Prepare the Chicken:
  1. Dice the chicken and rub it with the Tandoori Masala. Set aside.
Cook the Onion, Ginger, and Garlic:
  1. Heat 3 tablespoons of the vegetable oil in a large shallow roasting pan over medium-high heat.
  2. Add the onions, garlic, and ginger. Fry for 8-10 minutes until the onions are soft and starting to brown.
Prepare the Sauce:
  1. Reduce the heat to low. Add the spice mix, tomato paste, chopped tomatoes, and Greek yogurt. Stir well and cook for another 5 minutes.
  2. Blend the mixture with a hand blender until smooth.
Cook the Chicken:
  1. In a separate non-stick frying pan, heat the remaining 2 tablespoons of oil over medium-high heat.
  2. Fry the chicken for about 6 minutes until it starts to turn golden brown.
Combine and Simmer:
  1. Add the chicken to the blended sauce. Return to low heat and simmer gently for 20 minutes, or until the chicken is cooked through.
  2. Adjust the consistency with water if necessary.
Finish the Dish:
  1. Stir in the sugar and butter. Season to taste.
  2. 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.