Butter Chicken Curry Recipe hits that sweet spot of tender yogurt-marinated chicken in a velvety tomato-butter sauce with warm spices and a touch of cream. It suits weeknight cooks and weekend hosts alike, and you can get it on the table in about 45 minutes. I won my picky brother over with extra naan and he now asks for a double batch.
Why You Should Try This Butter Chicken Curry Recipe
Butter Chicken Curry Recipe delivers restaurant-style comfort at home without fuss. You marinate juicy chicken, sear it for color, then simmer it in a creamy tomato gravy that hugs every bite. The spice mix leans warm and gentle, so kids and heat-shy eaters still come back for more.
Common pantry stand-ins keep the process simple, like jarred ginger-garlic paste and canned tomato sauce. You still get that buttery, slightly smoky flavor that fans of chicken makhani love. That sauce has a habit of vanishing, so plan for extra naan insurance.
This recipe tastes like my favorite Indian spot but cleaner and richer, and it reheats like a dream. ★★★★★
Ingredients You’ll Need
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Chicken marinade:
- 1.5 pounds boneless skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup plain whole-milk yogurt
- 1 tablespoon lemon juice
- 4 cloves garlic, grated, or 2 teaspoons jarred garlic
- 1 tablespoon grated ginger, or 1 tablespoon ginger-garlic paste
- 1.5 teaspoons garam masala
- 1 teaspoon Kashmiri chili powder, or 3/4 teaspoon sweet paprika plus a pinch of cayenne
- 1 teaspoon fine salt
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Sauce:
- 3 tablespoons unsalted butter or ghee
- 1 tablespoon neutral oil
- 1 large yellow onion, finely chopped
- 4 cloves garlic, grated
- 1 tablespoon grated ginger
- 1.5 cups tomato puree or passata, or a good canned tomato sauce such as Mutti or Muir Glen
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1 teaspoon garam masala
- 1/2 to 1 teaspoon Kashmiri chili or paprika-cayenne blend, to taste
- 1 to 2 teaspoons sugar or honey, to balance acidity
- 1 to 2 teaspoons dried fenugreek leaves kasuri methi, crushed, or 1/4 teaspoon ground fenugreek
- 1/2 cup heavy cream, or coconut cream for dairy-free
- 1/2 to 3/4 cup water or low-sodium chicken broth, as needed
- Fine salt and black pepper, to taste
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Finish and garnish:
- 1 tablespoon butter for gloss
- Fresh cilantro, chopped
- Lime wedges
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Pantry shortcuts and swaps:
- Rotisserie chicken works in a pinch; simmer pieces in the sauce for 5 minutes.
- Chicken breasts work; shorten cook time by about a minute per side.
- Jarred ginger-garlic paste saves time on busy nights.
- Store-bought naan and microwave basmati rice keep things speedy.
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Equipment:
- Large skillet or sauté pan, or a Dutch oven
- Mixing bowl
- Tongs and a spatula
- Blender or immersion blender for extra-smooth sauce optional
- Microplane or grater
- Instant-read thermometer optional
How to Make Butter Chicken Curry Recipe
Marinate the chicken 15 minutes to overnight
Whisk yogurt, lemon juice, garlic, ginger, garam masala, chili powder, and salt in a bowl. Add chicken and toss to coat well. Chill at least 15 minutes or up to 24 hours.
Sear the chicken 6 to 8 minutes
Heat 1 tablespoon butter and the oil in a large skillet over medium-high heat until hot. Shake excess marinade from the chicken and place pieces in a single layer. Sear until browned on both sides and just cooked through, 3 to 4 minutes per side, then transfer to a plate.
Build the sauce 10 minutes
Lower heat to medium and add the remaining butter. Cook onion with a pinch of salt until soft and lightly golden, 5 to 6 minutes. Stir in garlic and ginger for 30 seconds. Add cumin, coriander, turmeric, garam masala, and chili; stir for 30 seconds until fragrant. Pour in tomato puree and tomato paste and simmer 5 minutes, stirring often.
Blend for silkiness optional 2 minutes
Blend the sauce until smooth using a blender or an immersion blender. Return the sauce to the skillet.
Simmer and finish 8 to 10 minutes
Stir in 1/2 cup water to loosen if the sauce looks thick. Return chicken and any juices to the skillet and simmer gently until the sauce thickens and coats a spoon, 5 to 7 minutes. Crush fenugreek leaves between your fingers and stir them in with sugar and cream. Add 1 tablespoon butter for gloss, then season with salt and black pepper. Adjust thickness with a splash of water or a brief simmer.
Serve
Shower with cilantro and squeeze lime to brighten. Spoon over hot basmati rice with warm naan. Try not to eat the sauce by the spoonful before it hits the plate.
Tips & Tricks
- Cut chicken into even pieces so it cooks evenly and stays juicy.
- Broil the marinated chicken on a sheet pan for a light char, 4 minutes per side, then add it to the sauce.
- Keep the cream smooth by lowering the heat and stirring it in off the boil.
- Start mild with Kashmiri chili, then bump heat with cayenne at the end if you want more kick.
- Crush fenugreek leaves in your palm to release aroma.
- Thicken the sauce by simmering uncovered; thin with warm water or broth.
- Double the sauce and freeze half for a fast head start on another dinner.
- No cream on hand? Stir in 2 tablespoons half-and-half plus 1 tablespoon almond butter for body.
What to Serve with Butter Chicken Curry Recipe
Spoon this Indian butter chicken over fluffy basmati rice and add garlic naan or roti on the side. A cooling bowl of cucumber raita or plain yogurt with salt and cumin balances the spices. Pickled red onions or a crisp kachumber salad cut through the richness. For drinks, pour a light lager, a chilled riesling, or a mango lassi.
Make-Ahead and Storage
Marinate the chicken up to 24 hours in advance. Store cooked butter chicken in airtight containers in the fridge for 4 days. Freeze cooled portions for up to 3 months; label the date so you track it. If you plan to freeze, hold back the cream and stir it in after reheating for the best texture.
Reheat gently on the stove over low heat with a splash of water or broth, stirring until hot. Microwave on medium power in 60-second bursts, stirring between rounds. Avoid a hard boil so the dairy stays smooth. Keep rice separate and warm naan in a hot skillet to bring back softness.
Butter Chicken Curry Recipe
Ingredients
Instructions
- In a large bowl, combine yogurt, lemon juice, garam masala, cumin, coriander, turmeric, chili powder, salt, minced garlic, and grated ginger.
- Add the chicken pieces and toss until well coated. Cover and refrigerate for at least 30 minutes, or up to 8 hours for deeper flavor.
- Heat 1 tablespoon of butter and the oil in a large skillet over medium-high heat.
- Add the marinated chicken in a single layer, shaking off excess marinade. Cook for 5–7 minutes, turning occasionally, until the chicken is lightly browned and mostly cooked through. Remove chicken to a plate and set aside.
- In the same skillet, add 1 tablespoon of butter. Add the chopped onion and cook over medium heat for 5–7 minutes, stirring, until softened and lightly golden.
- Stir in the minced garlic and grated ginger and cook for 1 minute until fragrant.
- Add cumin, coriander, garam masala, and chili powder. Cook, stirring, for 30–60 seconds to toast the spices.
- Pour in the crushed tomatoes and stir to combine. Reduce heat to low and simmer for 8–10 minutes, stirring occasionally, until thickened and the raw tomato smell has mellowed.
- Stir in the heavy cream, sugar if using, and salt. Simmer gently for 3–4 minutes, then taste and adjust seasoning.
- Return the browned chicken and any accumulated juices to the pan. Stir to coat the chicken in the sauce.
- Simmer on low heat for 8–10 minutes, or until the chicken is fully cooked and the sauce is silky and slightly thick. Add a splash of water if the sauce becomes too thick.
- Stir in the remaining 1 tablespoon of butter until melted for a glossy finish.
- Garnish with chopped fresh cilantro if desired and serve hot with basmati rice or naan.
Notes
Approximate per serving (4 servings total): 520 calories; fat 36 g; saturated fat 18 g; carbohydrates 15 g; fiber 3 g; sugars 7 g; protein 33 g; sodium 780 mg. Values are estimates and will vary based on specific ingredients, brands, and portion sizes.