Butter Chicken Recipe
Butter Chicken is a creamy, rich Indian curry known for its velvety tomato-based sauce and tender, spiced chicken. This comforting dish is perfect with basmati rice or warm naan.
The depth of flavor comes from a spiced yogurt marinade and a buttery tomato-cream sauce that’s equal parts luxurious and satisfying. It’s easy enough for weeknights, yet impressive for entertaining.
Key Ingredients for Butter Chicken Bliss
- Chicken thigh fillets – Juicy and tender, they hold flavor well and stay succulent during cooking.
- Plain yogurt – Essential for the marinade, it tenderizes the chicken and infuses it with tangy richness.
- Garam masala – A warming blend of spices, it forms the aromatic backbone of the dish.
- Tomato passata – Provides a smooth, rich tomato base that balances acidity with sweetness.
- Heavy cream – Adds a luxurious creaminess to the sauce, making it irresistibly silky.
- Ghee or butter – Delivers that iconic buttery flavor while helping spices bloom in the pan.
- Garlic and ginger – Freshly crushed and grated, these aromatics are the soul of the curry’s warmth.
From Marinade to Magic: How to Make Butter Chicken
Start by marinating the chicken in a spiced yogurt mixture—ideally overnight to let the flavors deeply infuse.
Sear the marinated chicken in ghee or butter, just until it turns opaque. Then, pour in the tomato passata, cream, sugar, salt, and any remaining marinade. Simmer everything gently until the sauce thickens and melds beautifully.
Serve it hot, garnished with cilantro, over fluffy basmati rice or with pillowy naan to scoop up every last drop.
Butter Chicken Tips & Tasty Twists
For the creamiest result, opt for heavy cream, but you can lighten it up with a mix of light cream and milk. Tomato passata ensures a smooth sauce, but puréed canned tomatoes work in a pinch.
Make it spicier with extra chili powder or a pinch of crushed red pepper flakes. You can also switch the protein—paneer or tofu work wonderfully for a vegetarian take.
Don’t skip the marinade time; it’s crucial for juicy, flavorful chicken. And for a smoother sauce, blend the marinade (minus the chicken) before mixing.
Keeping It Fresh: Storing and Reheating Butter Chicken
Butter Chicken stores beautifully. Refrigerate leftovers in an airtight container for up to 4 days.
To freeze, let the curry cool completely, then portion it into freezer-safe containers. It keeps well for up to 2 months.
Reheat gently over low heat on the stovetop or in the microwave, adding a splash of water or cream to loosen the sauce and restore its silky texture.
Butter Chicken
Ingredients
For the Marinade
- 1 tbsp ginger freshly grated
- 1 tsp ground cumin
- 2 cloves garlic crushed
- 1 tsp garam masala
- 1/2 tsp chili powder or cayenne pepper
- 1/2 cup full-fat plain yogurt
- 1.5 lb 750 g chicken thigh fillets, cut into bite-sized chunks
- 1 tbsp lemon juice
- 1 tsp turmeric powder
For the Curry
- 1 cup thickened cream
- 1 tbsp sugar
- 2 tbsp ghee or butter or 1 tbsp vegetable oil
- 1 cup tomato passata
- 1 1/4 tsp salt
- To Serve Optional
- Fresh coriander/cilantro leaves
- Steamed basmati or white rice
Instructions
- If a smoother sauce is preferred, blend all marinade components (excluding chicken) into a purée using a food processor. This step is optional.
- In a mixing bowl, combine the chicken pieces with all the marinade ingredients. Cover and place in the refrigerator to marinate for a minimum of 3 hours, ideally overnight or up to 24 hours.
- Heat ghee (or the alternative fat) in a large frying pan over high heat. Remove the chicken from the marinade, ensuring not to scrape off the excess coating. Place the chicken directly into the pan; do not pour the leftover marinade in. Sauté for approximately 3 minutes until the exterior of the chicken turns white. Note that it won’t brown due to the yogurt-based marinade.
- Reduce the heat to low and pour in the tomato passata, cream, sugar, and salt. Incorporate any remaining marinade from the bowl. Simmer gently for 20 minutes, stirring occasionally. Adjust salt to taste.
- Garnish with chopped cilantro if desired and serve alongside basmati rice. For an added touch, accompany with no-yeast flatbread or microwave-puffed papadums.