The BEST Butter Chicken for Your Favorite Meal

Butter chicken is the kind of dish that makes you close your eyes on the first bite.
Tender pieces of chicken are simmered in a silky, buttery tomato sauce that’s rich with cream, warm spices, and just the right hint of sweetness. It’s comforting, luxurious, and full of flavor—yet surprisingly approachable to make at home.

This version of butter chicken is designed to be your go-to recipe: deeply spiced without being too hot, creamy without feeling heavy, and packed with restaurant-style flavor using ingredients you can find in any well-stocked kitchen. With marinated chicken, a rich tomato base, and a finish of butter and cream, every bite is perfectly balanced.

Whether you’re cooking for a cozy weeknight dinner or treating guests to a special feast, this butter chicken is the kind of dish that makes everyone reach for seconds—and mop up the last drops with naan or rice.

Core Ingredients for Making the BEST Butter Chicken

You’ll build the flavor in layers: first with a yogurt-based marinade, then a fragrant tomato sauce, and finally a buttery, creamy finish.

For the Chicken Marinade

• 1 ½ lb (700 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• ½ cup (120 g) plain yogurt (Greek or regular)
• 2 tablespoons lemon juice
• 3 cloves garlic, finely minced
• 1 tablespoon fresh ginger, finely grated
• 1 ½ teaspoons ground cumin
• 1 ½ teaspoons ground coriander
• 1 ½ teaspoons garam masala
• 1 teaspoon ground turmeric
• 1–1 ½ teaspoons chili powder or paprika (use Kashmiri chili powder for color and mild heat, or sweet paprika for very mild)
• 1 teaspoon salt

For the Butter Chicken Sauce

• 3 tablespoons unsalted butter
• 1–2 tablespoons neutral oil (such as sunflower or canola)
• 1 large onion, finely chopped
• 3–4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons garam masala
• 1–2 teaspoons chili powder or paprika (adjust to heat preference)
• 1 teaspoon ground turmeric
• 1 teaspoon sugar or honey (to balance acidity)
• 1 can (14–15 oz / 400 g) crushed or pureed tomatoes
• ¾–1 cup (180–240 ml) heavy cream or cooking cream
• 2–3 tablespoons tomato paste (for depth and color)
• ½–1 cup (120–240 ml) water or chicken broth, as needed to adjust consistency
• 2–3 more tablespoons unsalted butter, to finish
• Salt, to taste

For Garnish & Serving

• Fresh cilantro (coriander leaves), roughly chopped
• Extra swirl of cream (optional)
• Cooked basmati rice, naan, roti, or flatbread
• Lemon wedges (optional, for brightness)

Step-by-Step

Guide to Making the BEST Butter Chicken

1. Marinate the Chicken

1. Combine marinade ingredients
   In a large bowl, whisk together the yogurt, lemon juice, garlic, ginger, cumin, coriander, garam masala, turmeric, chili powder, and salt until smooth.
2. Add the chicken
   Toss the chicken pieces in the marinade, making sure each piece is thoroughly coated.
3. Marinate for maximum flavor
   Cover the bowl and refrigerate for at least 30 minutes. For deeper flavor, marinate for 2–4 hours or overnight. The yogurt and lemon juice help tenderize the meat, while the spices soak into every bite.

2. Cook the Chicken

You can cook the marinated chicken in a skillet, grill pan, or oven. Slightly charred edges give the final dish that restaurant-style taste.

1. Stovetop method (easy and quick)
   • Heat 1–2 tablespoons of oil in a large skillet over medium-high heat.
   • Add the marinated chicken pieces in a single layer (work in batches if needed).
   • Sear for 3–4 minutes per side, until lightly browned and just cooked through. They do not need to be fully cooked inside; they’ll finish cooking in the sauce.
   • Transfer the chicken to a plate and set aside.
2. Oven/grill method (for smoky flavor)
   • Preheat your oven to 425°F (220°C) or heat a grill.
   • Spread the marinated chicken on a foil-lined baking sheet or thread onto skewers.
   • Bake or grill for 12–15 minutes, turning once, until slightly charred at the edges and nearly cooked through.
   • Set aside while you prepare the sauce.

3. Build the Butter Chicken Sauce

1. Sauté onions
   In a large, heavy-bottomed pan or deep skillet, heat 3 tablespoons of butter and 1 tablespoon of oil over medium heat. Add the chopped onion and cook, stirring often, until soft and golden brown, about 8–10 minutes. Browning the onions adds sweetness and depth.
2. Add aromatics
   Stir in the garlic and ginger. Cook for 1–2 minutes until fragrant, being careful not to burn them.
3. Toast the spices
   Sprinkle in the cumin, coriander, garam masala, chili powder, and turmeric. Stir constantly for 30–60 seconds. Toasting the spices in fat blooms their flavors and perfumes the whole kitchen.
4. Add tomatoes and simmer
   Pour in the crushed tomatoes and tomato paste. Stir to combine, scraping any browned bits from the bottom of the pan. Add the sugar or honey and a pinch of salt.
   Bring the mixture to a gentle simmer and cook for 10–15 minutes, stirring occasionally. The sauce will darken slightly and thicken as the tomatoes cook and lose their raw edge.
5. Blend for silky smoothness (optional but recommended)
   For that classic restaurant-style texture, blend the sauce:
   • Either use an immersion blender directly in the pan
   • Or carefully transfer the sauce to a blender, pulse until smooth, and pour it back into the pan.
     This step gives you a velvety base that coats the chicken beautifully.

4. Add Cream, Butter, and Chicken

1. Stir in cream
   Lower the heat and pour in the cream. Stir until the sauce turns a rich, orange-coral color.
   If the sauce seems very thick, add ½ cup of water or chicken broth to loosen it.
2. Return the chicken to the pan
   Add the cooked chicken pieces and any juices that collected on the plate. Stir to coat the chicken thoroughly in the sauce.
3. Simmer gently
   Let the butter chicken simmer on low heat for 10–15 minutes. This allows the chicken to finish cooking and soak up the flavors of the sauce. Stir occasionally and adjust the heat so the sauce doesn’t boil vigorously; gentle bubbling is perfect.
4. Finish with butter and seasoning
   Just before serving, stir in 2–3 tablespoons of butter. Taste and adjust seasoning with more salt, sugar, or chili as needed. The sauce should be creamy, slightly tangy, mildly sweet, and deeply spiced but not harsh.

Flavor Variations and Creative Twists

Butter chicken is wonderfully flexible. Once you master the base recipe, you can customize it to suit your taste, diet, or whatever you have in your kitchen.

1. Extra Creamy Butter Chicken

For an ultra-luxurious version:

• Use more cream (up to 1 ¼ cups) and an additional tablespoon of butter at the end.
• Swirl in a spoonful of Greek yogurt or a dollop of crème fraîche right before serving for extra tang and richness.

2. Lighter Butter Chicken

If you want to lighten things up without sacrificing flavor:

• Replace half of the cream with whole milk or evaporated milk.
• Use plain yogurt mixed with a splash of cream instead of all cream.
• Use chicken breast instead of thighs for leaner meat (but don’t overcook it).

3. Spicy Butter Chicken

If you love heat, boost it:

• Use a hot chili powder instead of mild Kashmir or paprika.
• Add a chopped green chili (such as serrano or Thai chili) to the onions while sautéing.
• Finish with a sprinkle of red chili flakes.

4. Butter Paneer (Vegetarian Twist)

Turn this into a vegetarian dish by swapping chicken for paneer:

• Use 14–16 oz (400–450 g) paneer, cut into cubes.
• Skip the long marinade; simply toss paneer in a little yogurt, spices, and salt, then pan-fry until golden before adding to the sauce.

5. Dairy-Free or Vegan Version

• Replace yogurt in the marinade with coconut yogurt.
• Use coconut milk or cashew cream instead of heavy cream.
• Swap butter for a dairy-free butter or neutral oil.
• Use tofu or chickpeas instead of chicken for a fully plant-based meal.

How to Serve Butter Chicken

Butter chicken is all about the sauce—so you need something perfect to soak it up.

• With basmati rice:
  Fluffy, fragrant basmati is a classic pairing. Cook it with a pinch of salt and a few whole cardamom pods for extra aroma.
• With naan or flatbread:
  Warm garlic naan, butter naan, roti, or store-bought flatbreads are fantastic for scooping up tender chicken and sauce.
• With a simple salad:
  A crisp cucumber-tomato-onion salad with lemon juice and salt adds freshness and crunch, balancing the richness of the curry.
• With sides:
  Serve alongside saag (spinach), aloo gobi (potato & cauliflower), lentil dal, or roasted vegetables for a full Indian-style feast.

Just before serving, garnish your butter chicken generously with chopped cilantro and an extra swirl of cream. It not only looks beautiful but adds a final touch of flavor.

Tips & Tricks for the Perfect Butter Chicken

• Marinate longer for deeper flavor.
  An overnight marinade penetrates the meat and makes it incredibly tender. Even 2–4 hours is better than a quick 30 minutes.
• Use thighs for juiciness.
  Chicken thighs stay moist and tender even if they cook a bit longer. Breasts work too, but keep an eye on them to avoid dryness.
• Don’t rush the onions.
  Let the onions cook slowly until golden. This step is crucial for a naturally sweet, complex sauce. Pale onions = less depth of flavor.
• Toast the spices in fat.
  Adding spices directly to hot butter or oil wakes them up and infuses the sauce with fragrance. Just don’t burn them—30–60 seconds is enough.
• Blend the sauce for restaurant-style smoothness.
  A quick blitz with a blender or immersion blender makes a huge difference in texture.
• Adjust the consistency.
  If the sauce is too thick, add a splash of water or broth. If too thin, simmer uncovered for a few extra minutes. The perfect butter chicken sauce should lightly coat the back of a spoon.

Final Thoughts

The BEST butter chicken isn’t about fancy ingredients or complicated steps—it’s about layering flavor with care. From the spiced yogurt marinade to the slow-cooked tomato sauce and the final swirl of butter and cream, every stage adds something to the bowl: tenderness, richness, warmth, and comfort.

This dish has everything you want in a favorite meal: it’s cozy yet special, simple enough for a weeknight but impressive enough for guests, and endlessly customizable. Serve it over rice or with naan, share it at the table, and watch as people go quiet for a moment, savoring that first spoonful.

Once you’ve made this butter chicken at home, you might find yourself comparing every restaurant version to it—and coming back to your own kitchen whenever the craving hits.

FAQ

Can I make butter chicken ahead of time?
Yes. Butter chicken actually tastes even better the next day as the flavors develop. Cool it completely, store it in an airtight container in the fridge, and reheat gently over low heat, adding a splash of water or cream if the sauce has thickened too much.

How long does butter chicken keep?
It keeps well in the refrigerator for up to 3–4 days. Make sure it’s stored in a tightly sealed container and reheated thoroughly before serving.

Can I freeze butter chicken?
Absolutely. Let it cool completely, then portion into freezer-safe containers. Freeze for up to 2–3 months. Thaw overnight in the fridge and reheat gently on the stovetop, adding a bit of cream or water if needed.

Is butter chicken very spicy?
This recipe is mild to medium, depending on the chili powder you use. To keep it mild, choose Kashmiri chili or paprika and use a light hand. If you like it spicy, increase the amount or add fresh green chilies.

Can I skip the cream?
You can reduce the cream and replace part of it with milk or coconut milk, but some cream (or a similar rich dairy/non-dairy substitute) is what gives butter chicken its signature silky texture. Adjust according to your taste and dietary needs.

Enjoy making—and eating—your BEST butter chicken!