Name: Authentic Indian Butter Chicken Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lb boneless chicken thighs or breasts (cut into chunks); 1/2 cup plain yogurt; 1 tablespoon lemon juice; 1 tablespoon ginger-garlic paste; 1 teaspoon turmeric; 1 teaspoon chili powder; 1 teaspoon ground cumin; Salt to taste; 2 tablespoons butter; 1 tablespoon oil; 1 onion (finely chopped); 1 tablespoon ginger-garlic paste; 1 1/2 teaspoons garam masala; 1 teaspoon chili powder; 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1 cup tomato puree or passata; 3/4 cup heavy cream; Salt to taste; Optional: 1 tablespoon sugar (to balance acidity)

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There are meals that comfort, and then there are meals that truly satisfy on every level. For me, that’s butter chicken. The first time I made it, I remember being surprised at how a few simple ingredients—cream, tomatoes, and warm spices—could come together to create something so complex and addictive. Since then, butter chicken has been my go-to dish whenever I want to serve something that feels both cozy and elevated.

What I love about this dish is how easy it is to make at home, even without any specialty equipment. The sauce is velvety, the chicken is tender, and the entire meal comes together in just one pan. It’s the kind of dinner you make once and find yourself craving again just a few days later.

Ingredients That Make It Special

The key to great butter chicken is a flavorful marinade and a rich, balanced sauce. Here’s what I use:

For the Marinade:

1 lb boneless chicken thighs or breasts, cut into chunks
1/2 cup plain yogurt
1 tablespoon lemon juice
1 tablespoon ginger-garlic paste
1 teaspoon turmeric
1 teaspoon chili powder
1 teaspoon ground cumin
Salt to taste

For the Sauce:

2 tablespoons butter
1 tablespoon oil
1 onion, finely chopped
1 tablespoon ginger-garlic paste
1 1/2 teaspoons garam masala
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 cup tomato puree or passata
3/4 cup heavy cream
Salt to taste
Optional: 1 tablespoon sugar (to balance acidity)

Garnish with fresh herbs and a swirl of cream for that finishing touch.

What You’ll Need

A large mixing bowl for the marinade
A deep skillet or saucepan
A whisk for the sauce
Cutting board and knife
Airtight containers if you’re planning to store leftovers

Step-by-Step: How I Make It

Step 1: Marinate the Chicken

I mix yogurt, lemon juice, ginger-garlic paste, and spices in a bowl, then coat the chicken pieces. I usually marinate it for at least 1 hour (overnight if I have time). This step makes all the difference in tenderness and flavor.

Step 2: Sear the Chicken

In a hot skillet with a little oil, I sear the chicken on all sides until lightly browned. It doesn’t need to be fully cooked at this stage since it’ll simmer later.

Step 3: Make the Sauce

In the same pan, I melt the butter and add a bit of oil. Then I sauté onions until golden, add more ginger-garlic paste, and stir in the spices. Once the aroma deepens, I pour in the tomato puree and let it simmer for 10 minutes.

Step 4: Simmer with Cream

I add the cream and return the chicken to the pan. Everything simmers together for about 15 more minutes, until the sauce thickens and the chicken is perfectly tender.

Step 5: Garnish and Serve

Just before serving, I swirl in another tablespoon of butter or cream and sprinkle some fresh herbs on top. It looks beautiful and tastes even better.

Tips and Variations

Spice it Up: Want extra heat? Add more chili powder or a dash of cayenne. For a milder version, skip the chili altogether.
Switch Up the Protein: Try shrimp, tofu, or roasted cauliflower instead of chicken for a fun twist.
Make it Dairy-Free: Substitute the cream with full-fat coconut milk for a rich, non-dairy version.
Experiment with Herbs: While cilantro is classic, I sometimes garnish with chopped mint or parsley.
Balance the Flavor: If your sauce is too tangy, a teaspoon of sugar can mellow it out.
Thicker Sauce: Let it simmer longer, or add a cornstarch slurry if you prefer a thicker consistency.

Perfect Pairings for This Dish

Butter chicken truly shines when served with the right sides:

Basmati Rice: Perfect for soaking up all that creamy sauce
Naan or Flatbread: Soft, pillowy bread to scoop up every last drop
Coconut Rice: Adds subtle sweetness and richness
Roasted Vegetables: Adds earthiness and texture
Cucumber Raita: A cooling yogurt-based side that balances the spices

Storage and Leftovers

Refrigerate: Leftovers keep well for up to 5 days in an airtight container.
Reheat: Gently reheat on the stovetop or in the microwave with a splash of water or cream to loosen the sauce.
Freeze: This dish freezes beautifully. Store in a freezer-safe container for up to 3 months and thaw overnight in the fridge.

Nutritional Information (Per Serving)

Calories: 406
Protein: 35g
Fat: 25g
Carbohydrates: 10g

Note: Nutrition values are approximate and may vary based on portion size and ingredients used.

Common Mistakes to Avoid

Skipping the Browning Step: Searing the chicken adds depth. Don’t skip it.
Overcooking the Chicken: Keep an eye on it—overcooked chicken can dry out quickly.
Overpowering with Spices: Measure your spices. Butter chicken should be rich, not overwhelming.
Forgetting to Stir: Regular stirring ensures a smooth sauce.
Using Low-Quality Tomatoes: Opt for smooth, high-quality tomato puree for the best texture and flavor.

Butter chicken is one of those dishes that feels like a celebration every time I make it. It’s comforting yet impressive, and once you’ve made it at home, you’ll realize just how simple and satisfying it can be. Whether for a weeknight dinner or when hosting friends, this recipe never fails to leave everyone asking for seconds.