Butter chicken is one of the most popular Indian dishes in the world, and for good reason. Tender chicken simmers in a velvety tomato and butter sauce that’s mildly spiced, slightly sweet, and finished with a swirl of cream. This easy butter chicken recipe skips the long marination times and hard-to-find ingredients while still delivering that rich, restaurant-style flavor you’re craving.
Everything comes together in one pan, using pantry staples like canned tomatoes, butter, and everyday spices. Whether you’re new to Indian cooking or just want a faster version of a takeout favorite, this recipe is built for real weeknights.
Quick Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4
- Difficulty: Easy
- Course: Main Course
- Cuisine: Indian
Why You’ll Love This Recipe
This butter chicken comes together with simple techniques and common grocery-store ingredients, so there’s no special shopping trip required. The sauce is rich and creamy without being heavy, and the spice level stays mild and family-friendly. Because everything cooks in a single pan, cleanup is quick, and the leftovers taste even better the next day.
Ingredients
For the Chicken:
- 1½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- ¾ cup plain whole-milk yogurt
- 1 tablespoon lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1½ teaspoons paprika
- 1 teaspoon garam masala
- ½ teaspoon turmeric
- 1 tablespoon ginger garlic paste (or 1½ teaspoons each minced ginger and garlic)
- ½ teaspoon salt
For the Sauce:
- 4 tablespoons unsalted butter, divided
- 1 small yellow onion, finely chopped
- 1 tablespoon ginger garlic paste
- 1 (15-ounce) can tomato sauce or crushed tomatoes
- 1 teaspoon garam masala
- 1 teaspoon paprika
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper (optional, for heat)
- ¾ cup heavy cream
- 1 tablespoon sugar
- 1 teaspoon dried fenugreek leaves (kasuri methi), crushed
- Salt, to taste
- Fresh cilantro, chopped, for garnish
Ingredient Notes & Substitutions
Chicken thighs vs. chicken breast: Thighs stay juicy and tender, but boneless chicken breast works too, just watch the cooking time so it doesn’t dry out.
Yogurt: Whole-milk plain yogurt gives the best texture and tenderizes the chicken. Greek yogurt works in a pinch; thin it slightly with water.
Ginger garlic paste: Store-bought jars save time. Fresh minced ginger and garlic in equal parts work just as well.
Kasuri methi (dried fenugreek leaves): This adds the signature butter chicken aroma. It’s available at most Indian grocery stores or online. If you can’t find it, the dish still tastes great without it.
Heavy cream: Half-and-half can be used for a lighter sauce, though it will be slightly less rich.
Tomato sauce: Crushed tomatoes blended smooth work as a substitute for canned tomato sauce.
Step-by-Step Instructions
Marinate the Chicken
In a large bowl, combine the chicken with yogurt, lemon juice, cumin, coriander, paprika, garam masala, turmeric, ginger garlic paste, and salt. Mix well until the chicken is fully coated. Cover and refrigerate for at least 15 minutes, or up to 8 hours for deeper flavor.
Sear the Chicken
Heat 2 tablespoons of butter in a large skillet or pot over medium-high heat. Add the marinated chicken in a single layer, working in batches if needed. Sear for 3–4 minutes per side until browned but not fully cooked through. Remove the chicken and set aside.
Build the Sauce Base
In the same skillet, melt the remaining 2 tablespoons of butter. Add the chopped onion and cook over medium heat for 4–5 minutes, until softened and golden. Stir in the ginger garlic paste and cook for 1 minute until fragrant.
Add Tomatoes and Spices
Pour in the tomato sauce, garam masala, paprika, cumin, and cayenne pepper if using. Stir well and simmer for 8–10 minutes, stirring occasionally, until the sauce thickens slightly and the raw tomato smell fades.
Blend for a Smooth Sauce (Optional)
For an extra-smooth restaurant-style texture, use an immersion blender to blend the sauce directly in the pot, or carefully transfer to a blender and blend until smooth, then return to the pan.
Simmer the Chicken in the Sauce
Return the seared chicken and any accumulated juices to the pan. Simmer over medium-low heat for 8–10 minutes, until the chicken is fully cooked and tender.
Finish with Cream
Stir in the heavy cream, sugar, and crushed kasuri methi. Simmer for another 3–4 minutes until the sauce is creamy and glossy. Taste and adjust salt as needed.
Garnish and Serve
Remove from heat, top with fresh chopped cilantro, and serve hot.
Expert Tips & Common Mistakes
Don’t skip searing the chicken before simmering — this step builds flavor and prevents the meat from turning rubbery in the sauce.
Simmer the tomato base long enough for the raw, acidic smell to mellow out; rushing this step leaves the sauce tasting sharp.
Add the cream toward the end and keep the heat low once it’s in, since boiling cream vigorously can cause the sauce to separate.
Crush the dried fenugreek leaves between your fingers before adding them — this releases their aroma and makes a noticeable difference in flavor.
Taste before serving and adjust salt or sugar in small amounts, since canned tomato products vary in acidity.
Variations
Extra spicy: Increase the cayenne pepper or add a chopped green chili with the onions.
Dairy-light: Swap heavy cream for coconut milk for a slightly different but still creamy result.
Grilled version: Skip the stovetop sear and grill or broil the marinated chicken until lightly charred before adding it to the sauce for a smokier flavor.
Vegetarian option: Replace chicken with paneer cubes or roasted cauliflower, adding them toward the end so they don’t break apart.
Serving Suggestions
Butter chicken pairs naturally with steamed basmati rice or warm naan for scooping up the sauce. A side of cucumber raita or a simple green salad balances the richness of the dish. For a complete meal, add a side of sautéed spinach or roasted vegetables.
Storage & Reheating
Store leftover butter chicken in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of water or cream to loosen the sauce if it has thickened. Butter chicken also freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.
FAQs
Is butter chicken very spicy? No, butter chicken is a mild curry. The heat level is easy to adjust by increasing or reducing the cayenne pepper.
Can I make this recipe ahead of time? Yes, the flavor deepens after a day in the refrigerator, making it a great make-ahead option for meal prep or entertaining.
What can I use instead of heavy cream? Half-and-half, coconut milk, or cashew cream all work as substitutes, though the texture and richness will vary slightly.
Can I use chicken breast instead of thighs? Yes, boneless chicken breast works well. Cut it into similar-sized pieces and avoid overcooking, since breast meat dries out faster than thigh meat.
Do I need a tandoor or grill to make butter chicken? No, this stovetop method delivers deep flavor through searing and simmering without any special equipment.
Easy Butter Chicken Recipe
Ingredients
Equipment
Method
- Marinate the chicken in yogurt, lemon juice, and spices for at least 15 minutes.
- Sear the marinated chicken in butter until browned; set aside.
- Sauté the onion in butter, then add ginger garlic paste.
- Add tomato sauce and spices; simmer 8–10 minutes.
- Optionally blend the sauce until smooth.
- Return chicken to the pan and simmer until cooked through.
- Stir in cream, sugar, and crushed kasuri methi; simmer 3–4 minutes.
- Garnish with cilantro and serve hot.
