Go Back

Authentic Indian Butter Chicken Recipe

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
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 people
Course: Main Course
Cuisine: Indian
Calories: 406
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 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

Method
 

Step 1: Marinate the Chicken
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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.

Notes

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.