Butter Chicken Recipe
Tender chicken in a creamy tomato-butter sauce with yogurt, garam masala, cumin and warm spices.
Contains: Milk
This recipe contains milk. The Gluten-Free and Nut-Free classifications describe the ingredients as written and are not certifications against manufacturing or kitchen cross-contact; check packaged ingredient labels if needed for an allergy.
WHY IT WORKS
Why This Recipe Works
01
Build Flavor in the Marinade
Yogurt, lemon and warm spices season the chicken before cooking and help the pieces stay tender in the finished sauce.
02
Brown, Then Simmer
Browning the chicken first adds savory depth, while finishing it gently in the tomato sauce keeps the pieces moist.
03
Finish the Sauce Gently
Butter and cream go in over low heat at the end, giving the tomato sauce a smooth, rich finish without a hard boil.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
- Chicken Marinade
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- Sauce
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Method
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Timed steps show a timer button beneath the instruction.
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In a large bowl, combine the yogurt, lemon juice, 1 teaspoon (tsp) garam masala, 1 teaspoon (tsp) cumin, 1 teaspoon (tsp) paprika, turmeric and 1/2 teaspoon (tsp) salt. Add the chicken and stir until evenly coated. Cover and refrigerate for at least 30 minutes or up to 8 hours.
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Heat the oil and 1 tablespoon (tbsp) butter in a large deep skillet or Dutch oven over medium-high heat. Add the chicken in a single layer, working in batches if needed, and cook for about 6 to 8 minutes, turning occasionally, until browned on the outside. Transfer the chicken to a plate; it does not need to be fully cooked yet.
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Reduce the heat to medium. Add the remaining 1 tablespoon (tbsp) butter and the onion. Cook for about 5 to 6 minutes, stirring often, until softened and lightly golden.
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Add the garlic and ginger and cook for about 30 seconds. Stir in the tomato paste, remaining 1 teaspoon (tsp) garam masala, coriander, 1/2 teaspoon (tsp) cumin and 1/2 teaspoon (tsp) paprika. Cook for 1 minute, stirring, until fragrant.
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Pour in the tomato sauce and stir well, scraping up any browned bits from the bottom of the pan.
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Bring the sauce to a gentle simmer and cook for about 8 minutes, stirring occasionally, until slightly thickened.
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Return the chicken and any juices to the pan. Simmer gently for about 8 to 10 minutes, stirring occasionally, until the largest pieces reach 165°F in the center.
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Reduce the heat to low. Stir in the heavy cream, sugar and remaining 1/2 teaspoon (tsp) salt. Warm for 2 to 3 minutes without boiling. Taste and add more salt if needed, then scatter over the cilantro and serve.
COOKING GUIDANCE
Practical Cooking Notes
Doneness
165°F / 74°C
Check the center of the largest chicken pieces with a food thermometer and cook until they reach the stated temperature.
Make Ahead
Marinate the chicken, cover it and refrigerate it for up to 8 hours before cooking. The finished butter chicken can also be cooled promptly and refrigerated for up to 3 days; reheat gently until piping hot throughout.
Recipe tools
Adapt This Recipe
Change the quantities, measurements, pan, cooking method or ingredients, then turn what you need into a shopping list.
Dietary options
Make This Recipe Work for You
Only straightforward swaps are offered automatically. If changing a defining ingredient would effectively create a different dish, that conversion is left out.
Make It Dairy-Free
Change the following ingredients:
Replace1/2 US cup plain full-fat Greek yogurt
With1/2 US cup unsweetened plant-based Greek-style yogurt
Replace120 grams (g) plain full-fat Greek yoghurt
With120 grams (g) unsweetened plant-based Greek-style yogurt
Use the same quantity of an unsweetened plant-based yogurt with a similar thickness.
Replace2 tablespoons (tbsp) unsalted butter, divided
With2 tablespoons (tbsp) unsalted plant-based butter, divided
Replace30 grams (g) unsalted butter, divided
With30 grams (g) unsalted plant-based butter, divided
Use the same quantity of a plant-based butter suited to cooking or baking as required.
Replace1/2 US cup heavy cream
With1/2 US cup plant-based cream
Replace120 millilitres (ml) double cream
With120 millilitres (ml) plant-based cream
Choose an unsweetened plant-based cream intended for the same use; whipping and thickening performance varies.
For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.
Recipe Notes
Ingredient Notes
Boneless skinless chicken thighs stay juicy during browning and simmering. Full-fat plain yogurt gives the marinade body, while tomato sauce creates a smooth base without requiring a blender.
Useful Substitutions
Boneless skinless chicken breast can replace the thighs, but start checking it earlier because it can dry out more quickly. Half-and-half can replace the heavy cream for a lighter sauce, although the result will be less rich.
INGREDIENT QUALITY
Quality Note
Use full-fat plain yogurt for the marinade and add the cream over low heat. Keeping the sauce at a gentle simmer after the dairy goes in helps it stay smooth rather than separating.
SPEND LESS
Cost-Saving Tip
Boneless chicken thighs are often better value in larger packs. Portion and freeze the extra thighs for another meal rather than replacing the chicken with a different protein.
COOKING TIPS
Tips
Marinate for Flavor
Give the chicken at least 30 minutes in the yogurt-spice marinade so the seasoning reaches beyond the surface.
Brown, Then Simmer
Brown the chicken in batches if your pan is crowded. Overcrowding traps steam and makes it harder to develop flavorful browned edges.
Let the Tomato Sauce Reduce
Simmer the tomato sauce uncovered before returning the chicken so it thickens and the spice flavors have time to blend.
Keep the Final Heat Low
Once the cream goes in, keep the sauce below a boil. Gentle heat helps the dairy stay smooth and prevents an oily or split finish.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Cool leftovers promptly, refrigerate in a covered shallow container within 2 hours and use within 3 to 4 days.
Freezing
Cool the butter chicken completely, portion it into airtight containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat on the Stovetop
Warm gently in a saucepan over low to medium-low heat, stirring often. Add a small splash of water if the sauce has thickened, and heat until the chicken reaches 165°F.
Reheat in the Microwave
Cover a portion and microwave in short intervals, stirring between each one, until the sauce is hot throughout and the chicken reaches 165°F.
ESTIMATED PER SERVING
Nutrition
1 of 4 servings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Butter Chicken FAQs
Why use chicken thighs for butter chicken?
Chicken thighs stay tender through both browning and simmering, which makes them forgiving in a creamy sauce. Chicken breast works too, but it should be checked earlier to avoid overcooking.
What temperature should the chicken reach?
Cook the largest chicken pieces to 165°F in the center as measured with a food thermometer.
Can I use chicken breast instead of thighs?
Yes. Use the same weight of boneless skinless chicken breast, cut into similar pieces. Start checking it a little earlier because breast meat is leaner and can dry out faster.
Can I skip the 30-minute marinade?
You can cook the chicken immediately if necessary, but the short marinade gives the yogurt and spices more time to coat and season the meat. Even 15 to 20 minutes is useful when you are short on time.
Can I make butter chicken ahead of time?
Yes. The finished dish keeps well for up to 3 days in the refrigerator. Reheat it gently so the cream sauce stays smooth, adding a small splash of water if it has thickened.
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