Indian Butter Chicken

Serves: 4 | Prep Time 15 min | Cook Time: 30 min | Total Time: 45 min

Intro:

This Indian Butter Chicken is rich, creamy, comforting, and packed with warm authentic flavor. Tender chicken is simmered in a silky tomato cream sauce layered with garlic, ginger, butter, and classic Indian spices for a restaurant-style dinner that feels elevated but is surprisingly easy to make at home. Perfect with naan or fluffy basmati rice, this recipe delivers bold flavor without being overly complicated.

Why This Works:

• Yogurt-marinated chicken stays tender and flavorful
• Butter, cream, and tomato create the classic silky sauce
• Toasting spices in butter unlocks deep rich flavor
• Balanced spice level makes it comforting instead of overwhelming
• Restaurant-quality flavor with simple ingredients

Ingredients:

• 2 chicken breasts, cubed
• 2 tbsp butter
• 1 tbsp oil
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 cup tomato sauce
• 1/2 cup tomato puree
• 1 cup heavy cream
• 1/2 cup plain Greek yogurt
• 1 tbsp garam masala
• 1 tsp paprika
• 1 tsp cumin
• 1 tsp turmeric
• 1/2 tsp chili powder
• 1 tsp salt
• 1 tsp sugar or honey
• Optional garnish: cilantro and cream drizzle

Kitchen Tools Needed:

• Large skillet or sauté pan
• Cutting board
• Sharp knife
• Wooden spoon
• Mixing bowl
• Measuring spoons and cups

Prep:

• Cube chicken into bite-sized pieces
• Dice onion finely
• Mince garlic and grate ginger
• Mix spices together in a small bowl
• Prepare rice or naan if serving alongside

Instructions:

1. In a bowl, combine chicken with yogurt, half the garam masala, paprika, cumin, turmeric, chili powder, and a pinch of salt. Marinate for 10–15 minutes.
2. Heat oil and 1 tbsp butter in a large skillet over medium-high heat. Sear chicken until lightly charred on the outside. Remove and set aside.
3. Lower heat to medium. Add remaining butter and onion. Cook 5–6 minutes until softened and lightly golden.
4. Add garlic and ginger. Cook for 1 minute until fragrant.
5. Stir in tomato sauce and tomato puree. Add remaining spices, salt, and sugar. Simmer 8–10 minutes until rich and thickened.
6. Slowly stir in heavy cream until smooth and velvety.
7. Return chicken to the pan and simmer for 6–8 minutes until fully cooked and coated in sauce.
8. Garnish with cilantro and a drizzle of cream before serving.

Notes:

• Add cayenne pepper if you prefer extra heat
• The sauce thickens as it rests
• Great for meal prep and leftovers
• For smoky flavor, broil the chicken for 2–3 minutes before adding back to sauce
• Use chicken thighs for even juicier results

Goes Great With:

• Garlic naan
• Basmati rice
• Roasted vegetables
• Cucumber yogurt salad

Indian Butter Chicken

This Indian Butter Chicken delivers creamy restaurant-style flavor with tender chicken simmered in a rich buttery tomato sauce loaded with warm spices and comforting depth.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Marinate 15 minutes mins

Total Time 1 hour hr

Servings: 4

Course: dinner, Main Course

Cuisine: Indian

Ingredients Equipment Method Notes

Ingredients

  

• 2 chicken breasts cubed
• 2 tbsp butter
• 1 tbsp oil
• 1 small onion finely diced
• 3 cloves garlic minced
• 1 tbsp fresh ginger grated
• 1 cup tomato sauce
• 1/2 cup tomato puree
• 1 cup heavy cream
• 1/2 cup plain Greek yogurt
• 1 tbsp garam masala
• 1 tsp paprika
• 1 tsp cumin
• 1 tsp turmeric
• 1/2 tsp chili powder
• 1 tsp salt

Equipment

• Large skillet or sauté pan
• Chef's knife
• Cutting Board
• Wooden Spoon
• Mixing bowl
• Measuring cups and spoons

Method

 

Prep

1. Cube chicken into bite-sized pieces
2. In a bowl, combine chicken with yogurt, half the garam masala, paprika, cumin, turmeric, chili powder, and a pinch of salt. Marinate for 10–15 minutes
3. Dice onion finely
4. Mince garlic and grate ginger
5. Mix spices together in a small bowl
6. Prepare rice or naan if serving alongside

Instructions

1. In a bowl, combine chicken with yogurt, half the garam masala, paprika, cumin, turmeric, chili powder, and a pinch of salt. Marinate for 10–15 minutes.
2. Heat oil and 1 tbsp butter in a large skillet over medium-high heat. Sear chicken until lightly charred on the outside. Remove and set aside.
3. Lower heat to medium. Add remaining butter and onion. Cook 5–6 minutes until softened and lightly golden.
4. Add garlic and ginger. Cook for 1 minute until fragrant.
5. Stir in tomato sauce and tomato puree. Add remaining spices, salt, and sugar. Simmer 8–10 minutes until rich and thickened.
6. Slowly stir in heavy cream until smooth and velvety.
7. Return chicken to the pan and simmer for 6–8 minutes until fully cooked and coated in sauce.
8. Garnish with cilantro and a drizzle of cream before serving.

Notes

• Add cayenne pepper if you prefer extra heat
• The sauce thickens as it rests
• Great for meal prep and leftovers
• For smoky flavor, broil the chicken for 2–3 minutes before adding back to sauce
• Use chicken thighs for even juicier results