🍗 Creamy Indian Butter Chicken

This Homemade Butter Chicken features juicy, tender chicken simmered in a luscious tomato-based sauce enriched with butter, cream, garlic, ginger, and aromatic Indian spices. The sauce is silky, mildly spicy, slightly sweet, and packed with the comforting flavors that make butter chicken a favorite at Indian restaurants.

Serve it over fluffy basmati rice or alongside warm naan to soak up every drop of that irresistible sauce.

Recipe Information

• Prep Time: 20 minutes
• Marinating Time: 30 minutes, optional
• Cook Time: 30 minutes
• Total Time: About 50 minutes, excluding marinating
• Servings: 4–6
• Difficulty: Easy to moderate
• Method: Stovetop
• Cuisine: Indian

Ingredients

For the Chicken

• 2 lbs (900 g) boneless, skinless chicken breasts, cut into ¾-inch chunks
• 1 tablespoon (14 g) unsalted butter
• 1 tablespoon (15 ml) olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon paprika

For the Butter Chicken Sauce

• 1 medium onion, finely diced
• 2 teaspoons fresh ginger, grated
• 3 cloves garlic, minced
• 1 tablespoon garam masala
• 1 teaspoon chili powder, adjusted to taste
• 1 teaspoon mustard seeds
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon turmeric
• 1 can (14–15 oz / 400–425 g) tomato purée or crushed tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon sugar, optional, to balance the tomatoes
• ¾ cup (180 ml) heavy cream
• ½ cup (120 ml) chicken broth or water, as needed
• 2 tablespoons (28 g) unsalted butter, for finishing
• Salt, to taste

For Garnishing

• Fresh cilantro, chopped
• A small drizzle of cream
• A little extra melted butter, optional

Instructions

1. Season the Chicken

Place the chicken chunks in a bowl.

Season with the salt, black pepper, and paprika. Toss well so the chicken is evenly coated.

For extra flavor and tenderness, cover and refrigerate for 30 minutes if time allows. This step is optional.

2. Brown the Chicken

Heat the olive oil and 1 tablespoon butter in a large skillet or heavy-bottomed pan over medium-high heat.

Add the chicken in a single layer, working in batches if necessary.

Cook for approximately 3–5 minutes, turning occasionally, until the pieces are golden on the outside. They do not need to be fully cooked through yet.

Transfer the chicken to a clean plate and set aside.

3. Cook the Mustard Seeds and Onion

Reduce the heat to medium.

Add the mustard seeds to the same pan and cook for approximately 30 seconds, until they begin to pop and release their aroma. Keep the pan covered loosely if they splutter.

Add the diced onion and cook for 5–7 minutes, stirring occasionally, until softened and lightly golden.

The browned bits left by the chicken will add extra flavor to the sauce.

4. Add the Garlic and Ginger

Stir in the grated ginger and minced garlic.

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

Avoid browning the garlic too much, as it can make the sauce bitter.

5. Add the Spices

Add the garam masala, chili powder, cumin, coriander, and turmeric.

Stir continuously for approximately 30 seconds to release their aromas.

If the pan becomes too dry, add a tablespoon of chicken broth or water to prevent the spices from burning.

6. Add the Tomato Base

Stir in the tomato paste and cook for 1 minute.

Pour in the tomato purée or crushed tomatoes and mix thoroughly.

Add the optional sugar and ½ cup chicken broth or water.

Bring the mixture to a gentle simmer.

Cook uncovered for 8–10 minutes, stirring occasionally, until the tomatoes lose their raw taste and the sauce begins to thicken.

7. Blend for a Silky Sauce (Optional)

For a restaurant-style smooth sauce, remove the pan from the heat and allow the mixture to cool slightly.

Carefully blend the tomato mixture using an immersion blender until smooth. Alternatively, transfer it cautiously to a countertop blender, following the blender’s instructions for hot liquids.

Return the sauce to the pan.

For a more rustic texture, simply leave the sauce unblended.

8. Add the Cream

Reduce the heat to low.

Stir in the heavy cream until the sauce becomes smooth, creamy, and a beautiful orange color.

Allow the sauce to simmer gently for 2–3 minutes.

Avoid boiling it vigorously after adding the cream, as gentle heat helps maintain a silky texture.

9. Return the Chicken to the Sauce

Add the browned chicken and any juices from the plate back to the pan.

Stir well so every piece is coated in the creamy tomato sauce.

Cover partially and simmer for approximately 6–10 minutes, depending on the size of the chicken pieces, until the chicken is fully cooked and tender.

Check that the thickest pieces reach an internal temperature of 165°F (74°C).

10. Finish with Butter

Stir in the remaining 2 tablespoons butter until melted and incorporated.

Taste the sauce and adjust the salt, chili powder, or garam masala as desired.

If the sauce is too thick, add a splash of chicken broth. If it is too thin, simmer gently for another few minutes.

11. Garnish

Remove the pan from the heat.

Sprinkle freshly chopped cilantro over the butter chicken.

For a classic restaurant-style presentation, drizzle a little cream over the top and add a small swirl of melted butter.

12. Serve

Serve the butter chicken hot over basmati rice or alongside freshly warmed naan.

Spoon plenty of creamy tomato sauce over every portion.

Chef’s Tips

• Avoid overcrowding the chicken: Browning in batches helps develop flavor instead of steaming the meat.
• Don’t burn the spices: Briefly frying them in the oil brings out their aroma, but they can turn bitter if scorched.
• Use tomato purée for a smoother sauce: Crushed tomatoes work well too, especially if you prefer a little texture.
• Blend for a restaurant finish: A smooth sauce clings beautifully to the chicken.
• Add cream over low heat: This helps keep the sauce velvety.
• Finish with butter: Stirring in butter at the end adds richness and a glossy finish.
• Adjust the chili gradually: Chili powders vary considerably in heat, so start with the amount listed and increase only after tasting.
• Don’t overcook the chicken: Chicken breast cooks quickly, so check it as it simmers in the sauce.

Delicious Variations

Mild Butter Chicken

Reduce the chili powder to ¼ teaspoon and omit any additional hot spices. Keep the garam masala for its warm, aromatic flavor.

Extra-Creamy Butter Chicken

Increase the heavy cream to 1 cup (240 ml) for a richer, more indulgent sauce.

Smoky Tandoori-Style Butter Chicken

Add ½ teaspoon smoked paprika and marinate the chicken with 2 tablespoons plain yogurt before cooking. Discard any marinade left in the bowl.

Coconut Butter Chicken

Replace the heavy cream with full-fat coconut milk for a dairy-free variation, and use plant-based butter or oil instead of dairy butter.

Spinach Butter Chicken

Stir in 2 cups fresh baby spinach during the final 2–3 minutes of cooking, allowing it to wilt into the sauce.

Extra-Garlic Butter Chicken

Add another 2 cloves of minced garlic for a stronger garlic flavor.

Make-Ahead Instructions

Butter chicken is excellent for meal preparation because the flavors deepen as it rests.

Prepare the dish up to 2 days ahead and refrigerate it in a covered container.

Reheat gently in a saucepan over low to medium-low heat, stirring occasionally. Add a splash of chicken broth or cream if the sauce has thickened too much.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3–4 days.

Reheat until thoroughly hot, ensuring the chicken reaches a safe temperature.

Freezing

Allow the butter chicken to cool completely, then transfer it to a freezer-safe container.

Freeze for up to 3 months.

Thaw overnight in the refrigerator and reheat gently. Cream sauces can change texture slightly after freezing, so stir well as the sauce warms.

Serving Suggestions

Butter chicken pairs beautifully with:

• Steamed basmati rice
• Garlic butter naan
• Plain naan or roti
• Jeera rice
• Cucumber raita
• Kachumber salad
• Roasted cauliflower
• Sautéed green beans
• Mango chutney

For a complete Indian-inspired dinner, serve the butter chicken with basmati rice, warm naan, cooling cucumber raita, and fresh cilantro.

Final Result

Rich, velvety Butter Chicken with tender chicken chunks coated in a buttery tomato-cream sauce infused with garlic, ginger, mustard seeds, and warming Indian spices. Every spoonful is creamy, savory, gently spiced, and deeply comforting—the perfect homemade dish for enjoying with rice or warm naan.