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Creamy Indian butter chicken served over fluffy basmati rice with naan bread, finished with cilantro and a drizzle of cream in a warm rustic bowl.

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Marinate 15 minutes
Total Time 1 hour
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