🍛 Butter Chicken

Tender chicken simmered in a rich, creamy, buttery tomato sauce infused with ginger, garlic, garam masala, and warm Indian spices. This comforting Butter Chicken is restaurant-style in flavor but simple enough to make at home.

⏱ Recipe Information

Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: About 55 minutes
Servings: 4–6
Difficulty: Easy–Medium

Ingredients

🍗 Chicken

2 lb (900 g) boneless chicken breast, cut into bite-sized pieces

1 tablespoon butter
1 tablespoon olive oil
1 medium onion, finely chopped
2 teaspoons fresh grated ginger
3 cloves garlic, minced

🌶️ Spices

1 tablespoon garam masala
1 teaspoon red chili powder, adjust to taste
1 teaspoon mustard seeds
1 teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon turmeric
1 teaspoon salt, or to taste
½ teaspoon black pepper

🍅 Creamy Tomato Sauce

1 can (14–15 oz / 400 g) crushed tomatoes
1 tablespoon tomato paste
1 cup (240 ml) heavy cream
½ cup (120 ml) chicken stock or water
2 tablespoons butter
1 teaspoon sugar, optional, to balance the tomatoes
1 teaspoon dried fenugreek leaves (kasuri methi), optional but highly recommended

🌿 To Finish

Fresh cilantro, chopped
Extra cream, for drizzling
A small knob of butter

Instructions

1. Season the Chicken

Place the chicken pieces in a large bowl.

Add approximately half of the garam masala, chili powder, coriander, turmeric, salt, and black pepper.

Toss well so every piece is lightly coated.

Let the chicken sit for 10–15 minutes while you prepare the other ingredients.

🍗 Cook the Chicken

2. Sear the Chicken

Heat the olive oil and 1 tablespoon butter in a large deep skillet over medium-high heat.

Add the chicken in a single layer. Work in batches if necessary so you don’t overcrowd the pan.

Sear for approximately 3–4 minutes per side, until browned.

The chicken does not need to be completely cooked through yet.

Transfer it to a plate.

🧅 Build the Sauce

3. Cook the Onion

Reduce the heat to medium.

Add the chopped onion to the same skillet.

Cook for 5–7 minutes, stirring occasionally, until softened and lightly golden.

4. Add Ginger & Garlic

Add the grated ginger and minced garlic.

Cook for approximately 30–60 seconds, stirring constantly, until fragrant.

Be careful not to burn the garlic.

5. Toast the Spices

Add:

Mustard seeds
Remaining garam masala
Red chili powder
Ground coriander
Cumin
Turmeric

Stir continuously for approximately 30 seconds.

Toasting the spices in the butter and oil helps release their aroma and deepens the flavor of the sauce.

🍅 Make the Tomato Sauce

6. Add the Tomatoes

Stir in the crushed tomatoes and tomato paste.

Add the chicken stock or water.

Bring the mixture to a gentle simmer.

7. Simmer

Reduce the heat to low and simmer uncovered for approximately 10–15 minutes.

Stir occasionally.

The sauce should become thicker and darker, with the oil and butter beginning to separate slightly around the edges.

For an ultra-smooth restaurant-style sauce:

Blend the sauce carefully with an immersion blender before returning the chicken to the pan.

🍗 Finish the Chicken

8. Return the Chicken

Add the seared chicken and any juices from the plate back into the skillet.

Simmer gently for 8–10 minutes, or until the chicken is completely cooked through.

Avoid boiling vigorously, which can make chicken breast tough.

🧈 Make It Creamy

9. Add Cream & Butter

Reduce the heat to low.

Stir in:

Heavy cream
2 tablespoons butter
Sugar, if using
Kasuri methi, if using

Simmer gently for another 2–3 minutes.

Taste and adjust the salt and chili level.

🌿 Finish & Serve

10. Garnish

Turn off the heat.

Add a small knob of butter and scatter fresh chopped cilantro over the top.

For a beautiful restaurant-style presentation, drizzle a little heavy cream over the finished curry.

🍚 What to Serve With Butter Chicken

Butter Chicken is especially delicious with:

Basmati rice
Jeera rice
Garlic naan
Butter naan
Roti
Paratha
Cucumber raita
Fresh sliced onions
Lemon wedges

Spoon plenty of the creamy sauce over the rice or use warm naan to scoop it up.

⭐ Chef’s Tips

Don’t Crowd the Chicken

Searing in batches gives the chicken better color and prevents it from steaming.

Use Fresh Ginger & Garlic

Fresh aromatics make a noticeable difference in the finished curry.

Don’t Burn the Spices

Spices should become fragrant when toasted, not dark and bitter.

Balance the Tomatoes

If your tomatoes are particularly acidic, a small amount of sugar helps round out the sauce.

Kasuri Methi Is Worth It

Crush the dried fenugreek leaves between your fingers before adding them. They give Butter Chicken its characteristic restaurant-style aroma.

Chicken Thighs Work Beautifully

Boneless, skinless chicken thighs can replace the breast meat and are particularly juicy.

🌶️ Adjust the Heat

For mild Butter Chicken, reduce the chili powder to ½ teaspoon.

For medium heat, use the full 1 teaspoon.

For spicy Butter Chicken, add extra chili powder or a finely chopped green chili.

Storage

Allow leftovers to cool before refrigerating.

Store in an airtight container.

Refrigerator: 3–4 days.

Reheat gently over low heat, adding a splash of water or cream if the sauce has thickened.

Freezing

Butter Chicken freezes very well.

Cool completely and store in a freezer-safe container for up to 3 months.

Thaw overnight in the refrigerator and reheat gently.

For the best texture, add a small splash of cream while reheating.

🍛 Recipe Summary

This Butter Chicken combines tender, golden-seared chicken with a silky tomato-and-cream sauce infused with garam masala, ginger, garlic, coriander, and buttery richness.

It’s cozy, fragrant, creamy, and perfect with warm naan or fluffy basmati rice.

One skillet, plenty of sauce, and an absolutely irresistible Indian-inspired dinner.