Butter Chicken Indian Classic (Printable)
Tender chicken in a spiced tomato-butter sauce finished with cream and cilantro; pairs beautifully with naan or rice.
# What You'll Need:
→ For Marinating the Chicken
01 - 1.3 pounds boneless chicken thighs, cut into bite-sized pieces
02 - 1/2 cup plain yogurt
03 - 1 tablespoon lemon juice
04 - 1 1/2 teaspoons garam masala
05 - 1 teaspoon ground cumin
06 - 1/2 teaspoon ground turmeric
07 - 1 teaspoon chili powder
08 - 1 teaspoon salt
→ For the Butter Chicken Sauce
09 - 3 tablespoons unsalted butter
10 - 1 tablespoon vegetable oil
11 - 1 large onion, finely chopped
12 - 4 cloves garlic, minced
13 - 2 teaspoons freshly grated ginger
14 - 14 ounces canned crushed tomatoes
15 - 2 teaspoons ground coriander
16 - 1 teaspoon paprika
17 - 1 teaspoon sugar
18 - 1 teaspoon salt, or to taste
19 - 3/4 cup heavy cream
20 - 2 tablespoons chopped fresh cilantro, for garnish
# How To Make:
01 - In a large bowl, combine chicken with yogurt, lemon juice, garam masala, cumin, turmeric, chili powder, and salt. Mix thoroughly to coat. Cover and refrigerate for at least 1 hour or overnight for optimal flavor infusion.
02 - Heat 1 tablespoon oil in a large skillet over medium-high heat. Add marinated chicken (discard excess marinade) and sear until lightly browned on all sides, about 4–5 minutes. Remove from pan and set aside.
03 - In the same skillet, melt butter over medium heat. Add onion and cook for 3–4 minutes until softened. Stir in garlic and ginger and sauté for 1 minute until fragrant.
04 - Add coriander and paprika to the pan, stirring constantly for 30 seconds. Pour in crushed tomatoes, sugar, and salt. Bring to a simmer and cook uncovered for 10 minutes, stirring occasionally.
05 - Return seared chicken and collected juices to the skillet. Stir to coat. Cover and simmer for 12–15 minutes, stirring occasionally, until chicken is fully cooked and sauce thickens.
06 - Reduce heat to low. Stir in heavy cream and simmer gently for 3–4 minutes. Adjust salt to taste.
07 - Transfer to serving dish. Garnish with chopped fresh cilantro and additional cream if desired. Serve hot with naan or basmati rice.
# Expert Tips:
01 -
- The tomato-butter sauce turns impossibly silky, hugging every piece of chicken in an embrace you never want to end.
- This is the kind of dish that impresses friends but genuinely feels like a treat for you too, especially when scooped up with warm naan.
02 -
- Never rush the sauce simmer or you’ll end up with raw tomato flavor that drowns out the spices.
- Swapping chicken breast for thighs sacrifices that beautiful tenderness—I learned that the hard way after one sadly dry batch.
03 -
- Allow the chicken to marinate as long as possible for deeper flavor—the overnight rest is magical.
- Browning the chicken pieces quickly before simmering gives extra depth to both meat and sauce.