butter chicken

You know, some recipes just feel like a warm hug, don’t they? This butter chicken is exactly that for me. It’s the kind of dish that transports me straight back to my childhood kitchen, with the aroma of spices filling the air and my mom humming a tune as she stirred the pot. Whenever I crave something truly comforting and utterly delicious, this is my go-to. It’s a little bit like a rich, creamy Tomato Soup had a love affair with the most tender chicken you can imagine, all brought together with a symphony of spices. Forget those complicated restaurant versions; this is the real deal, made right in your own home, and honestly, it’s surprisingly simple once you get the hang of it. I’ve tried so many variations over the years, and this one, well, this one just hits every single note perfectly. It’s become a staple in my house, a guaranteed crowd-pleaser, and I just can’t wait to share it with you!

What is butter chicken?

So, what exactly is this magical dish we call butter chicken, or Murgh Makhani as it’s known in its homeland? Think of it as tender pieces of chicken, usually marinated and then simmered in a luxuriously smooth and creamy tomato-based sauce. The “butter” in the name isn’t just for show; it’s a key player, contributing to that incredible richness and velvety texture. The sauce itself is a beautiful balance of sweet and savory, with a warming spice blend that tickles your taste buds without being overwhelmingly hot. It’s less about fiery heat and more about depth of flavor. Essentially, it’s a dish that feels incredibly indulgent but is surprisingly approachable for any home cook looking to impress their family or just treat themselves to something truly special. It’s comfort food elevated, a culinary hug in a bowl!

Why you’ll love this recipe?

There are so many reasons why this butter Chicken Recipe has earned a permanent spot in my recipe binder, and I just know you’re going to fall in love with it too. First off, the FLAVOR. Oh my goodness, the flavor! It’s a complex dance of sweet tomatoes, tangy yogurt, aromatic ginger and garlic, and that quintessential blend of Indian spices. It’s rich, it’s creamy, it’s savory, and it has just the right hint of warmth. It’s the kind of meal that makes your whole house smell amazing.

But it’s not just about the taste; it’s also surprisingly SIMPLE to make. I know Indian cooking can sometimes sound intimidating, but I promise you, this recipe is totally doable. Most of the magic happens in one pot, and while there are a few steps, none of them are complicated. I’ve actually found it’s easier than making a really good spaghetti sauce from scratch!

And let’s talk about COST-EFFICIENCY. You might think a dish this rich and delicious would require fancy, expensive ingredients, but that’s not the case at all. Chicken Thighs are usually quite affordable, and the pantry staples like tomatoes, onions, and spices are things most of us already have on hand. It’s a fantastic way to make a restaurant-quality meal without breaking the bank.

Plus, it’s incredibly VERSATILE. While it’s traditionally served with rice, I’ve also served it with naan bread (perfect for scooping up every last drop of sauce!), and even over a bed of quinoa for a lighter option. My kids ask for this all the time, and it’s my go-to when I need a dinner that feels special but I don’t have hours to spend in the kitchen. It truly stands out from other Creamy Chicken dishes because of its unique spice profile and that unmistakable velvety texture. What I love most about this is that it always feels like a treat, no matter how many times I’ve made it.

How do I make butter chicken?

Quick Overview

Making this incredible butter chicken is a straightforward process that breaks down into marinating the chicken, creating the rich tomato-cream sauce, and then bringing it all together. You’ll marinate the chicken for tenderness and flavor, then build a deeply aromatic sauce using a base of sautéed aromatics and pureed tomatoes, enriched with cream and butter. Finally, the marinated chicken is gently simmered in this luscious sauce until it’s perfectly tender and infused with all those wonderful flavors. It’s a process that rewards patience with an unbelievably delicious result, and honestly, it’s simpler than you might think!

Ingredients

What is the recipe for chicken marinade?
1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces (I prefer thighs because they stay so juicy and tender, but you can use breast if you prefer, just be careful not to overcook!)
1/2 cup plain yogurt (full-fat makes it richer, but any will do!)
2 tablespoons lemon juice (freshly squeezed is best!)
1 tablespoon grated fresh ginger (don’t skip this, it adds so much zing!)
2 cloves garlic, minced (or more if you’re a garlic lover like me!)
1 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon paprika (sweet or smoked, your choice!)
1/2 teaspoon turmeric powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper (optional, for a little heat)

For the Sauce:
2 tablespoons unsalted butter
1 tablespoon neutral oil (like vegetable or canola)
1 large onion, finely chopped
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1 (28 ounce) can crushed tomatoes (good quality makes a difference!)
1 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon turmeric powder
1/2 teaspoon salt (or to taste)
1/4 teaspoon cayenne pepper (optional)
1/2 cup heavy cream (this is where the magic happens!)
1 tablespoon honey or sugar (just a touch to balance the acidity)

For Garnish (Optional):
Fresh cilantro, chopped
A swirl of extra cream

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get that chicken marinating. In a medium bowl, combine all the ingredients for the chicken marinade. Add the chicken pieces and toss really well to make sure every piece is coated. Cover the bowl and pop it in the refrigerator for at least 30 minutes, or ideally for a few hours. If you can do it overnight, even better! This is where all that deep flavor starts to infuse.

Step 2: Mix Dry Ingredients

While the chicken is marinating, let’s get the sauce base started. In a large, heavy-bottomed pot or Dutch oven, melt the butter with the oil over medium heat. Once the butter is melted and shimmering, add the chopped onion. Cook, stirring occasionally, until the onions are softened and translucent, about 5-7 minutes. You don’t want them to brown too much, just get nice and tender.

Step 3: Mix Wet Ingredients

Now, add the minced garlic and grated ginger to the pot with the onions. Cook for another minute until fragrant, stirring constantly so it doesn’t burn. Then, pour in the crushed tomatoes. Add the garam masala, cumin, paprika, turmeric, salt, and cayenne pepper (if using). Stir everything together really well.

Step 4: Combine

Bring the tomato mixture to a simmer, then reduce the heat to low, cover the pot, and let it cook for about 15-20 minutes. This is where the flavors really start to meld together beautifully. Stir it occasionally to make sure nothing is sticking to the bottom. After it’s simmered, carefully transfer the tomato mixture to a blender or use an immersion blender right in the pot. Blend until the sauce is completely smooth and velvety. Be very careful if using a regular blender with hot liquids – start on low and vent the lid! Pour the smooth sauce back into the pot.

Step 5: Prepare Filling

Now, let’s add the richness! Stir the heavy cream and honey (or sugar) into the smooth tomato sauce. Taste the sauce and adjust seasoning if needed. Add a little more salt if it needs it, or a touch more honey if it tastes too acidic.

Step 6: Layer & Swirl

It’s time for the star of the show! Add the marinated chicken pieces (along with any marinade left in the bowl) to the pot with the sauce. Stir gently to coat the chicken evenly. Make sure the chicken is submerged in the sauce as much as possible.

Step 7: Bake

Bring the sauce back to a gentle simmer over medium-low heat. Once it’s simmering, reduce the heat to low, cover the pot, and let it cook for about 15-20 minutes, or until the chicken is cooked through and tender. The chicken should be opaque and flake easily with a fork. Avoid boiling it vigorously, as this can make the chicken tough.

Step 8: Cool & Glaze

Once the chicken is cooked, turn off the heat. Let the butter chicken rest for about 5-10 minutes before serving. This allows the flavors to settle and the sauce to thicken slightly. If you’re using optional garnishes, stir in most of the chopped cilantro now, reserving some for sprinkling on top.

Step 9: Slice & Serve

Serve your delicious butter chicken hot! It’s absolutely divine spooned over fluffy basmati rice. You can also serve it with warm naan bread for scooping up all that glorious sauce. Garnish with extra cilantro and a swirl of cream if you like. Enjoy every single bite!

What to Serve It With

This butter chicken is a star on its own, but it really shines when paired with the right accompaniments. For a classic pairing, you absolutely cannot go wrong with a big bowl of fluffy basmati rice. The grains are the perfect canvas for soaking up all that rich, flavorful sauce. If you want to get a little more interactive, warm, soft naan bread is a must-have. It’s perfect for tearing off pieces and dipping into the sauce – a truly satisfying experience!

For something a bit lighter or to balance the richness, a simple cucumber and tomato salad, or some cooling raita (a yogurt-based dip with cucumber and mint), can be a wonderful addition. I’ve also found that a side of some simply steamed or sautéed green beans or broccoli provides a nice pop of color and a bit of freshness. My kids love it with some plain yogurt on the side, and honestly, sometimes just a simple serving over rice is all we need. For a truly authentic meal, consider serving it with some Indian pickles or chutney for an extra kick of flavor!

Top Tips for Perfecting Your Butter Chicken

I’ve made this butter chicken more times than I can count, and over the years, I’ve picked up a few little tricks that I think make a big difference. Don’t be afraid to experiment, but these are the things I always do:

Chicken Marinade Matters: Don’t rush the marinating process! I know sometimes you’re starving, but even 30 minutes makes a difference. If you can marinate it overnight, you’ll notice an even more tender and flavorful chicken. The yogurt in the marinade not only adds flavor but also helps to tenderize the chicken beautifully. I tested this with Greek yogurt once, and it made it even creamier!

Ginger and Garlic Freshness: Always use fresh ginger and garlic if you can. Pre-minced jarred stuff just doesn’t have the same punch. A good microplane grater is your best friend for getting the ginger super fine so it disappears into the sauce. If you absolutely must use paste, just be aware you might need to use a bit more to get the same intensity.

Tomato Quality: The quality of your canned tomatoes really does shine through here. I tend to opt for San Marzano style crushed tomatoes if I can find them, as they tend to have a sweeter, less acidic flavor. Taste your tomatoes before you start; sometimes a very acidic batch might need a little extra honey or sugar to balance it out.

Smooth Sauce is Key: Blending the sauce until it’s super smooth is crucial for that restaurant-quality texture. If you don’t have a high-powered blender, don’t worry! Just blend it until it’s as smooth as you can get it. An immersion blender is also a lifesaver here, as you can do it right in the pot.

Cream and Butter Balance: This dish is called butter chicken for a reason, so don’t skimp on the butter and cream! However, you can adjust the richness. If you want it a little lighter, you can use half-and-half instead of heavy cream, or even a good quality milk, but it won’t be quite as decadent. I’ve also tried a splash of coconut milk in a pinch, and it was surprisingly good, adding a subtle tropical note.

Spice Level Control: The cayenne pepper is optional, and you can adjust it based on your heat preference. Start with a little and add more if you like it spicier. Remember, the other spices also contribute to the overall flavor depth, so it’s not just about the heat!

Low and Slow Simmer: Once the chicken is in the sauce, let it simmer gently. Avoid a rolling boil, as this can make the chicken tough and rubbery. A gentle, lazy simmer allows the chicken to cook through and absorb all those wonderful flavors without getting dry.

Taste and Adjust: This is probably the most important tip for any recipe. Taste your butter chicken before serving and adjust the salt, sweetness, and spice as needed. It’s your kitchen, and your taste buds are the ultimate judge!

Storing and Reheating Tips

This butter chicken is so good, you might find yourself with leftovers – not that it happens often in my house! But when it does, I’m always happy to know it reheats beautifully and stores well. If you happen to have any leftovers, here’s how I keep them tasting just as delicious:

Refrigerator Storage: Once the butter chicken has cooled down to room temperature, transfer it to an airtight container. It will keep well in the refrigerator for about 3 to 4 days. I find that storing it in a glass container helps retain the flavors better than plastic. Make sure the lid is sealed tightly to prevent any odors from the fridge getting in.

Freezer Instructions: If you want to make a big batch and freeze some for later, that’s totally doable! Let the butter chicken cool completely. Then, portion it into freezer-safe containers or heavy-duty freezer bags. It can be stored in the freezer for up to 2 to 3 months. For best results, try to remove as much air as possible from the bags to prevent freezer burn.

Reheating: The best way to reheat butter chicken is on the stovetop. Transfer the refrigerated or thawed frozen butter chicken to a saucepan over medium-low heat. Stir occasionally until it’s heated through. You might need to add a splash of water or broth if the sauce seems too thick. For a quick reheat, you can also use the microwave, but stir it halfway through to ensure even heating. Just be careful not to overheat it, which can make the chicken tough.

Glaze Timing Advice: If you’re planning to freeze the butter chicken, it’s best to add the cream and butter *after* reheating. This way, the sauce stays wonderfully creamy and doesn’t separate. So, when you reheat, add the cream and honey/sugar towards the end of the reheating process, just like you would when making it fresh.

Frequently Asked Questions

Final Thoughts

So there you have it – my ultimate butter chicken recipe! It’s a dish that has brought so much joy and deliciousness to my table, and I truly hope it does the same for yours. It’s proof that you don’t need to be a Michelin-star chef to create something truly spectacular in your own kitchen. The combination of tender chicken, that incredibly rich and aromatic tomato-cream sauce, and the warmth of the spices is just pure magic. It’s the kind of meal that makes everyone happy, from the pickiest eaters to the most discerning foodies.

If you love this recipe, you might also enjoy my recipe for [Link to another relevant recipe on your blog, e.g., Creamy Chicken Tikka Masala] or my [Link to a vegetarian Indian dish, e.g., Paneer Butter Masala]. They share that same comforting, flavorful vibe!

I genuinely can’t wait to hear how your butter chicken turns out. Please leave a comment below with your thoughts, any variations you tried, or how your family enjoyed it! Happy cooking, and I hope this becomes a beloved favorite in your home too!