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Indian Butter Chicken | Creamy, Flavorful & Easy Restaurant-Style Curry

Bring restaurant flavor home with this Authentic Indian Butter Chicken. Creamy, rich, and full of bold spices. Tender chicken simmered in a buttery tomato sauce makes this easy curry recipe the ultimate comfort food dinner. Serve it with fluffy basmati rice or naan for a delicious family favorite you’ll crave again and again.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Calories: 430
Ingredients Method Notes

Ingredients
  

For theChicken Marinade
  • 450 g chicken breast or thighs, cut into cubes
  • ½ cup plain yogurt
  • 1 tbsp lemon juice
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1 tsp cumin
  • 1 tsp paprika
  • ½ tsp salt
For the ButterChicken Sauce
  • 2 tbsp butter
  • 1 tbsp oil
  • 1 large onion finely chopped
  • 3 garlic cloves minced
  • 1 inch ginger grated
  • 1 cup tomato puree
  • 1 cup heavy cream or coconut cream
  • 1 tsp garam masala
  • 1 tsp cumin
  • 1 tsp paprika
  • ½ tsp chili powder optional heat
  • 1 tbsp sugar to balance acidity
  • Salt to taste
  • Cilantro for garnish

Method
 

  1. In a bowl, mix yogurt, lemon juice, turmeric, garam masala, cumin, paprika, and salt.
  2. Add cubed chicken and coat well. Marinate for 30 minutes or up to 12 hours.
  3. Heat oil in a large pan. Add marinated chicken and cook until lightly browned. Remove and set aside.
  4. In the same pan, melt the butter. Add chopped onions and sauté until soft and golden.
  5. Add garlic and ginger; cook for 1–2 minutes until fragrant.
  6. Stir in garam masala, cumin, paprika, and chili powder. Cook spices for 30 seconds.
  7. Add tomato puree and simmer for 10 minutes, stirring occasionally.
  8. Pour in the cream, sugar, and salt. Stir well to create a silky sauce.
  9. Add the cooked chicken back into the sauce. Simmer for 10–12 minutes until thickened and flavorful.
  10. Garnish with cilantro and a swirl of cream before serving.
  11. Serve hot with basmati rice, naan, or roti.

Notes

Refrigeration
Store leftovers in an airtight container for 3–4 days.
Freezing
Butter Chicken freezes very well.
Freeze in meal-size portions for up to 2 months.
Reheating
  • Stovetop: warm over medium heat, add splash of cream if needed.
  • Microwave: 60–90 seconds, stir halfway.
  • Do not boil — cream may separate.