Why You’ll Love This Recipe
- Restaurant-Quality at Home – Enjoy the flavors of authentic butter chicken without leaving your kitchen.
- Rich and Creamy – The combination of butter, cream, and spices creates an indulgent, silky sauce.
- Easy to Make – Simple steps make this a great recipe for any home cook.
- Perfect for Meal Prep – The flavors deepen over time, making it ideal for leftovers.
Ingredients
Meat
- 1 1/2 lbs chicken breasts, boneless skinless
Produce
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1 medium onion, finely chopped
Canned Goods
- 4 tbsp tomato paste
Baking & Spices
- 1/4 tsp black pepper
- 1 tsp chili powder
- 1 tbsp garam masala
- 1 tsp salt
Oils & Vinegars
- 1 tbsp vegetable oil
Nuts & Seeds
- 1 tsp cumin
Dairy
- 1 tbsp butter
- 1 cup heavy cream
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Chicken – Cut the chicken into bite-sized pieces and season with salt, black pepper, and half of the garam masala.
- Sauté the Aromatics – Heat vegetable oil in a pan over medium heat. Add chopped onions, garlic, and ginger. Sauté until the onions are soft and golden.
- Cook the Spices – Stir in chili powder, cumin, and the remaining garam masala. Cook for about 30 seconds until fragrant.
- Add Tomato Paste – Stir in the tomato paste and cook for 2 minutes, allowing the flavors to develop.
- Cook the Chicken – Add the chicken pieces to the pan and cook until lightly browned on all sides.
- Simmer with Cream and Butter – Lower the heat and stir in the butter and heavy cream. Let it simmer for 10-15 minutes until the sauce thickens and the chicken is fully cooked.
- Serve – Garnish with fresh cilantro if desired, and serve hot with naan or rice.
Servings and Timing
- Servings: 4-6
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Variations
- Spicier Version – Add an extra 1/2 teaspoon of chili powder or a pinch of cayenne for more heat.
- Lighter Option – Substitute heavy cream with coconut milk for a dairy-free version.
- Tandoori-Style – Marinate the chicken in yogurt and spices for a few hours before cooking for extra tenderness.
- Vegetarian Alternative – Replace chicken with paneer or chickpeas for a meat-free option.
Storage/Reheating
- Storage – Store in an airtight container in the refrigerator for up to 4 days.
- Freezing – Butter chicken freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating – Warm on the stovetop over low heat, adding a splash of cream or water to loosen the sauce if needed.
FAQs
What is garam masala?
Garam masala is a blend of warm spices, typically including cinnamon, cardamom, cloves, cumin, coriander, and nutmeg.
Can I use chicken thighs instead of breasts?
Yes! Chicken thighs add extra juiciness and flavor to the dish.
Is butter chicken spicy?
Butter chicken has mild spice, but you can adjust the heat level by adding more or less chili powder.
What can I serve with butter chicken?
It pairs well with basmati rice, naan, roti, or even cauliflower rice for a low-carb option.
Can I make butter chicken ahead of time?
Yes! It tastes even better the next day as the flavors continue to develop.
Can I make this dairy-free?
Substituting coconut milk for heavy cream and using oil instead of butter makes this dish dairy-free.
How do I thicken the sauce?
Simmering longer or adding a spoonful of tomato paste can help thicken the sauce.
Can I use canned tomatoes instead of tomato paste?
Yes, but reduce them slightly before adding to prevent a watery sauce.
What’s the difference between butter chicken and tikka masala?
Butter chicken is creamier and slightly sweeter, while tikka masala has a bolder, more tomato-forward flavor.
Can I cook this in a slow cooker?
Yes! Sauté the aromatics first, then add everything to a slow cooker and cook on low for 4-6 hours.
Conclusion
This Indian Butter Chicken is a comforting, creamy dish packed with rich flavors and warm spices. Whether you’re making it for a quick weeknight dinner or preparing it ahead for leftovers, it’s a guaranteed crowd-pleaser. Serve it with rice or naan for a truly satisfying meal!
Print
Indian Butter Chicken
- Total Time: 35 minutes
- Yield: 4-6 servings
- Diet: Gluten Free
Description
This Indian Butter Chicken is a creamy, spiced tomato-based dish with tender chicken simmered in a rich, buttery sauce. It’s a restaurant-quality meal you can easily make at home! Perfectly paired with naan or basmati rice, this comforting dish is mildly spicy, indulgent, and full of deep, aromatic flavors.
Ingredients
Meat
- 1½ lbs chicken breasts, boneless & skinless
Produce
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 medium onion, finely chopped
Canned Goods
- 4 tablespoons tomato paste
Spices
- ¼ teaspoon black pepper
- 1 teaspoon chili powder
- 1 tablespoon garam masala
- 1 teaspoon salt
- 1 teaspoon cumin
Oils & Dairy
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 1 cup heavy cream
Instructions
1️⃣ Prepare the Chicken – Cut chicken into bite-sized pieces and season with salt, black pepper, and half of the garam masala.
2️⃣ Sauté Aromatics – Heat vegetable oil in a pan over medium heat. Add chopped onions, garlic, and ginger. Sauté until onions are soft and golden.
3️⃣ Cook the Spices – Stir in chili powder, cumin, and the remaining garam masala. Cook for 30 seconds until fragrant.
4️⃣ Add Tomato Paste – Stir in tomato paste and cook for 2 minutes to enhance its flavor.
5️⃣ Cook the Chicken – Add chicken pieces and cook until lightly browned on all sides.
6️⃣ Simmer with Cream and Butter – Reduce heat and stir in butter and heavy cream. Let it simmer for 10-15 minutes until the sauce thickens and the chicken is fully cooked.
7️⃣ Serve – Garnish with fresh cilantro if desired, and serve hot with naan or rice.
Notes
- Spicier Option – Add ½ teaspoon extra chili powder or a pinch of cayenne.
- Dairy-Free Alternative – Swap heavy cream with coconut milk and use oil instead of butter.
- Tandoori-Style Chicken – Marinate chicken in yogurt and spices for 2+ hours for extra tenderness.
- Vegetarian Swap – Replace chicken with paneer or chickpeas for a meat-free version.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
