Butter Chicken
Tandoori-spiced chicken simmered in a velvety tomato-cream sauce with fenugreek and warm spices.
About This Recipe
This classic Indian butter chicken is a rich, mildly spiced curry that remains one of the world's most beloved dishes. Known for its velvety texture and deeply comforting character, this gluten-free preparation balances the bright acidity of tomatoes with the luxurious richness of dairy. It is an ideal option for anyone looking to recreate a restaurant-quality favorite at home in about an hour.
The success of this recipe lies in two key stages of flavor development. First, marinating the chicken thighs in yogurt and spices tenderizes the meat while allowing the aromatics to penetrate deeply. Second, searing or grilling the chicken until charred at the edges introduces a smoky depth that beautifully cuts through the sweet, buttery sauce. Simmering the tomato puree with garlic, ginger, and garam masala creates a robust base before heavy cream and butter are stirred in to yield a glossy finish.
For the best results, do not rush the marination process, as those thirty minutes are essential for flavor absorption. If you prefer a smoother sauce, you can use a hand blender to puree the tomato, garlic, and ginger mixture before adding the cream and chicken.
To complete the meal, serve this decadent curry hot alongside fluffy basmati rice or warm, pillowy naan to soak up every drop of the luscious sauce. Any leftovers can be stored in an airtight container in the refrigerator, where the flavors will continue to meld and deepen for the next day.
Ingredients
- 700 g Chicken thigh
- 150 g Yogurt
- 400 g Tomato puree
- 150 ml Heavy cream
- 50 g Butter
- 2 tsp Garam masala
- 3 tbsp Garlic and ginger
Instructions
- 1
Marinate chicken in yogurt and spices for at least 30 minutes.
30 min
- 2
Sear or grill the chicken until charred at the edges.
8 min
- 3
Simmer tomato puree with garlic, ginger, and spices in butter.
12 min
- 4
Stir in cream, add the chicken, and simmer until rich and glossy.
8 min
- 5
Finish with a little extra cream and serve with naan or rice.
2 min
Nutrition Facts
560
kcal
Calories
40
g
Protein
14
g
Carbs
38
g
Fat
3
g
Fiber
820
mg
Sodium
Rate This Recipe
Beverage Pairings
India’s spices call for cooling, aromatic drinks. Yogurt-based mango lassi and spiced masala chai are woven into the meal, while off-dry Riesling and Gewürztraminer tame heat where wine is served. A crisp lager is the everyday partner to a fiery curry.
Wine, Beer & Spirits
Off-dry fruit balances heat and complements aromatic spice. A little sweetness tempers the chilli heat.
Serve well chilled (8°C).
Lychee-and-rose aromatics are tailor-made for garam masala and korma. A little sweetness tempers the chilli heat.
Serve chilled (8–10°C).
A light, cold lager refreshes the palate against a fiery curry. Enough structure to stand up to a rich, hearty dish.
Serve ice-cold.
Dry rosé is remarkably versatile across savory dishes. Enough structure to stand up to a rich, hearty dish.
Serve well chilled (8–10°C).
Non-Alcoholic
Creamy yogurt and mango soothe chilli heat while echoing the sweetness of the spice. A little sweetness tempers the chilli heat.
Serve cold.
The same warming spices in the cup mirror the dish — a traditional pairing. A little sweetness tempers the chilli heat.
Serve hot and freshly brewed.
A salted or sweet lime soda cools heat and cleanses the palate. A little sweetness tempers the chilli heat.
Serve over ice.
Light and palate-cleansing — a safe, refreshing choice. Enough structure to stand up to a rich, hearty dish.
Steep at 75–80°C for 2 minutes.
A clean, neutral refresher that suits almost any dish. Enough structure to stand up to a rich, hearty dish.
Serve cold with a citrus twist.
Tips & Guidance
- 1Marinate the chicken in yogurt and spices for at least 2 hours — overnight is ideal. The lactic acid tenderizes the meat while the spices penetrate deeper, producing noticeably more flavorful results.
- 2Bloom your dried spices (garam masala, cumin, coriander) in the butter before adding the tomato base. This 60-second step releases fat-soluble aromatic compounds that simmering alone cannot extract.
- 3Finish the sauce with cold butter swirled in off the heat rather than stirring it into a rolling boil. This emulsifies the fat into the sauce for the signature velvety texture without greasiness.
Produces a dairy-free version with a slightly sweeter profile. Use the thick cream from a chilled can, not the water.
For a vegetarian version. Cut into cubes, pan-fry until golden before adding to the sauce. Reduce simmering time to 10 minutes.
Kashmiri chili provides color without intense heat. This blend approximates both properties.
- Cooking the sauce on too high a heat — tomatoes scorch easily, turning the sauce bitter. Keep it at a gentle simmer and stir regularly.
- Adding cream too early in the cooking process. The acid from the tomatoes can cause it to curdle. Wait until the tomato base has mellowed (about 15 minutes of simmering) before incorporating dairy.
- Skipping the step of charring or broiling the marinated chicken before adding it to the sauce. This Maillard reaction creates depth of flavor that simply simmering cannot replicate.
Refrigerate in an airtight container for up to 4 days. The sauce thickens as it chills — thin with a splash of water or broth when reheating. Freezes well for up to 3 months; freeze the sauce and chicken together for best results. Thaw overnight in the refrigerator before reheating gently on the stovetop.
- Butter Chicken Pizza — spread leftover sauce as the base, top with shredded chicken, mozzarella, cilantro, and a drizzle of yogurt. Bake at 425°F for 12–15 minutes.
- Butter Chicken Grain Bowl — serve over steamed basmati rice or quinoa with pickled red onion, fresh cucumber raita, and toasted naan strips.
- Butter Chicken Stuffed Naan — warm naan, fill with leftover chicken and sauce, fold, and pan-crisp in a dry skillet for a quick lunch.
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