Save This 30-minute spicy Indian butter chicken is that magic meal when dinner needs to impress but time is slipping away. The creamy tomato sauce clings to tender chunks of chicken, each bite bursting with North Indian spices. Finish with a swirl of cream and a shower of fresh cilantro and you would never guess it all came together so quickly.
The first time I timed myself making this on a weeknight after work I could barely believe how quickly it came together. Butter chicken night is now a Friday tradition at my house and my favorite comfort food after a busy week.
Ingredients
- Boneless skinless chicken thighs: trimmed and cut into bite-sized pieces for tenderness and flavor retention
- Salt and ground black pepper: ensure the chicken is seasoned layer by layer
- Lemon juice: fresh or bottled brings brightness and a gentle tang to the marinade
- Plain Greek yogurt: helps tenderize the chicken and gives a creamy body to the sauce choose full-fat for the richest result
- Garam masala: provides classic North Indian warmth choose a high-quality blend for best results
- Ground cumin and ground coriander: build earthy flavor and depth
- Smoked paprika: delivers gentle smoky undertones opt for a Spanish smoked paprika for rich aroma
- Cayenne pepper: brings the heat adjust the amount for your spice level
- Unsalted butter: ensures a creamy finish without overpowering saltiness use fresh butter for optimal flavor
- Large yellow onion: forms the backbone of sweetness and body in the sauce look for firm heavy onions without sprouting
- Garlic and fresh ginger: add pungency and zing grate the ginger just before cooking for maximum aroma
- Crushed tomatoes: form the rich base of the sauce choose a good-quality canned tomato for best color and flavor
- Heavy cream: smooths and enriches the dish use fresh heavy cream rather than half-and-half for proper silkiness
- Sugar: just a touch to balance acidity and round out flavors
- Fresh cilantro for garnish: adds color and a citrusy finish chop just before serving
Instructions
- Marinate the Chicken:
- In a medium bowl combine the chicken thigh pieces salt ground black pepper and lemon juice Toss well and let the mixture sit for at least five minutes so the seasoning penetrates the chicken
- Add Spices and Yogurt:
- Add the plain Greek yogurt garam masala ground cumin ground coriander smoked paprika and cayenne pepper directly into the bowl with chicken Stir until every piece is evenly coated in the spicy marinade
- Brown the Chicken:
- Heat two tablespoons of unsalted butter in a large skillet over medium-high heat Once melted and foaming add the marinated chicken in an even layer Cook for about five minutes stirring often so the chicken browns on all sides but does not overcook Remove the browned chicken from the skillet and set it aside on a plate with any juices
- Build the Sauce Base:
- With the skillet still hot add the remaining two tablespoons of butter Scrape up any bits from the pan for extra flavor Add the finely diced onion and sauté for three to four minutes stirring occasionally as the onion becomes translucent and tender
- Bloom Aromatics:
- Add the minced garlic and grated ginger directly into the softened onions Cook for one minute stirring constantly until the mixture is highly fragrant Ginger can burn quickly so watch closely
- Simmer the Tomato Sauce:
- Stir in the crushed tomatoes and sprinkle the sugar over the top Mix well and let the sauce simmer for five minutes over medium heat stirring occasionally for even cooking The sauce should thicken slightly and become glossy
- Add Chicken and Finish Cooking:
- Return the browned chicken and any juices to the simmering tomato sauce Stir everything together so the sauce coats the chicken Simmer uncovered for seven to eight minutes stirring occasionally The chicken should finish cooking and the sauce will thicken to the perfect consistency
- Finish with Cream and Season:
- Lower the heat to prevent boiling Add the heavy cream to the skillet and stir gently Check the salt and adjust as needed Simmer for another two minutes until the sauce is silky and cohesive
- Garnish and Serve:
- Switch off the heat Scatter a generous handful of fresh chopped cilantro over the butter chicken Serve immediately with steamed basmati rice or warm naan for scooping
Save I have always loved how the garam masala fills the kitchen with warmth when it hits the pan. There was a time my sister visited and we ended up eating straight from the skillet because the smell was impossible to resist.
Storage Tips
Butter chicken keeps beautifully in an airtight container in the fridge for up to three or four days. Reheat gently on the stove or in the microwave stirring occasionally for even heat. The flavors only deepen as it sits so leftovers are truly a treat.
Ingredient Substitutions
No chicken thighs on hand Simply swap for boneless skinless chicken breast though keep an eye on cooking time as breast meat cooks faster and can dry if overdone. For dairy-free use coconut yogurt or coconut cream in place of regular yogurt and heavy cream.
Serving Suggestions
Classic basmati rice is always my favorite partner for this dish. Fluffy naan or roti are perfect for scooping up every bit of the velvety sauce. If you want something green serve with cumin-roasted broccoli or a crisp cucumber salad on the side.
A Brief Bit of History
Butter chicken also called murgh makhani originated in Delhi in the 1940s when leftover tandoori chicken was simmered in a creamy spiced tomato sauce. This cozy classic went from restaurant secret to worldwide favorite and now brightens dinner tables everywhere in under 30 minutes.
Seasonal Adaptations
In summer lighten it up with grilled or broiled chicken and serve alongside a fresh tomato salad In winter add a pinch of ground cinnamon or clove for deeper warmth Try spinach stirred in at the end for a hit of color and added nutrition
Success Stories
This recipe was the star of our last family potluck with everyone asking for seconds. My neighbor once borrowed the recipe and now calls it her go-to for hosting friends. You will make new fans each time you share it.
Freezer Meal Conversion
This butter chicken freezes perfectly. Portion into resealable containers and freeze for up to two months. To reheat thaw overnight in the fridge and warm gently on the stovetop adding a splash of cream or water to loosen if needed.
Save This butter chicken will bring color to your dinner and smiles to your table. Enjoy every creamy, spiced bite and make it your new favorite comfort food.
Recipe FAQs
- → What type of chicken is best for this dish?
Boneless, skinless chicken thighs yield juicy, tender results, but chicken breast can be substituted if preferred.
- → How can I adjust the spice level?
Reduce the amount of cayenne pepper for a milder taste, or add more for extra heat according to your preference.
- → Can I make this dairy-free?
Yes, substitute coconut cream for both yogurt and heavy cream to achieve a rich, dairy-free alternative.
- → What is the best way to serve this dish?
Serve hot, garnished with fresh cilantro, alongside basmati rice or naan bread for a complete meal.
- → Are there any recommended wine pairings?
Pair with a crisp, aromatic white wine like Riesling to complement the spices and creamy sauce.
- → Is this dish suitable for gluten-free diets?
Yes, if paired with rice or gluten-free naan, this meal is naturally gluten-free; check ingredient labels for hidden gluten.