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This butter chicken is everything you love about your favorite Indian takeout, with juicy spiced chicken in the most luxuriously creamy tomato sauce, made right in your own kitchen. I made it on a rainy weeknight when we were all craving something cozy, and Maddie declared it better than the restaurant. If you love a saucy chicken dinner like our Marry Me chicken, you have to add this to the menu.
Tender marinated chicken thighs simmer in a velvety, lightly sweet tomato and cream sauce spiced with warm garam masala.
Butter Chicken Quick Look
- 🕒 Prep Time: 10 minutes (plus 1 hour to marinate)
- 🌡️ Cook Time: 40 minutes
- ⏳ Total Time: 1 hour 50 minutes
- 🍽️ Serving: 6 servings
- ⚡ Calories: 384kcal
- 🌶️ Flavor Profile: Rich, creamy, warmly spiced
- ✋ Difficulty: Easy, beginner friendly
Quick Answer
To make butter chicken, marinate bite-sized chicken thighs in spiced yogurt with garlic, ginger, and garam masala for at least an hour. Brown the chicken in ghee, then add tomato passata, heavy cream, sugar, and salt. Simmer for about 30 minutes until the sauce is thick and creamy, then garnish with cilantro and serve over rice.
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Why This Recipe Works
Click to see the technique science
- The yogurt marinade tenderizes the chicken. Marinating the thighs in spiced yogurt breaks down the proteins so the chicken stays juicy and soaks up all the warm spices.
- Chicken thighs stay tender. Boneless thighs have more fat than breasts, so they stay moist and flavorful through the simmer instead of drying out.
- Ghee adds rich, nutty flavor. Browning the chicken in ghee builds a deep, buttery base that is the signature of authentic butter chicken.
- Cream and tomato balance each other. Heavy cream softens the bright acidity of the tomato passata, while a touch of sugar rounds everything into that classic silky sauce.
- Garam masala carries the warmth. The blend of garam masala, cumin, turmeric, and paprika gives the dish its cozy, aromatic spice without being spicy-hot.
Why You’ll Love This Recipe
- It tastes like restaurant-quality takeout but is surprisingly easy to make at home with simple steps.
- The sauce is creamy, cozy, and family-friendly, with warm spice and zero heat unless you want it.
- It is a one-pot dinner that pairs perfectly with rice or naan, much like our Panda Express teriyaki chicken.
Key Ingredients
Here are the key ingredients that make this butter chicken so rich and full of flavor.
- Chicken thighs: Boneless, skinless thighs stay tender and juicy, making them the best choice for this dish.
- Plain yogurt: The base of the marinade, it tenderizes the chicken and adds a subtle tang.
- Warm spices: Garam masala, cumin, turmeric, paprika, chili powder, and fenugreek build that signature cozy, aromatic flavor.
- Tomato passata: This smooth strained tomato puree gives the sauce its rich color and body.
- Ghee and heavy cream: Ghee adds nutty richness while cream makes the sauce luxuriously silky.
See recipe card for exact quantities.
Variations and Substitutions
This butter chicken is easy to adjust to your taste and what you have on hand.
- Make it spicier: Add extra chili powder or a pinch of cayenne to the marinade for more heat.
- Use chicken breast: Swap in boneless breasts if you prefer, just be careful not to overcook them so they stay tender.
- Lighten it up: Use half-and-half in place of heavy cream for a slightly lighter sauce.
- Add butter: Stir in a tablespoon of butter at the end for an even richer, glossier sauce.
- Serve it your way: Spoon it over basmati rice, scoop it up with warm naan, or pair it with our sweet and sour chicken for a takeout night at home.
How to Make Butter Chicken
- In a large bowl, whisk together the yogurt, garlic, ginger, garam masala, chili powder, fenugreek, garlic powder, cumin, onion powder, paprika, salt, and turmeric.
- Whisk until the marinade is smooth and all the spices are fully blended into the yogurt.
- Cut the chicken thighs into bite-sized pieces, add them to the bowl, and toss to coat. Cover and chill in the fridge for at least 1 hour.
- Heat the ghee in a Dutch oven or deep skillet over high heat, then add the marinated chicken and cook until browned.
- Add the tomato passata, heavy cream, sugar, salt, and any leftover marinade to the pot and stir to combine.
- Bring to a simmer, lower the heat to medium-low, cover, and simmer 30 minutes, stirring occasionally. Garnish with fresh cilantro and serve over rice.
Recipe Tips & Tricks
- Marinate longer if you can. An hour is the minimum, but marinating the chicken overnight gives the deepest flavor and most tender results.
- Use a hot pan to brown the chicken so it picks up color and flavor before the sauce goes in.
- Do not skip the ghee. It gives butter chicken its signature nutty richness, though melted butter works in a pinch.
- Simmer gently over medium-low heat so the cream does not curdle and the sauce stays silky.
- Taste and adjust the salt and sugar at the end to balance the tomato and cream just right.
- Make it ahead. Butter chicken reheats beautifully and the flavor only gets better, so it is great for meal prep.
Serving Ideas and Suggestions
Butter chicken is made to be spooned over a fluffy bed of basmati rice that soaks up every drop of that creamy, spiced sauce. A scattering of fresh cilantro on top adds color and a bright, herby finish.
Warm, pillowy naan is the classic partner for scooping up the sauce, and a simple cucumber raita or side salad helps cool and balance the richness. For a bigger spread, add a side of jeera rice or a simple lentil dal.
This dish is perfect for a cozy family dinner or for impressing guests with minimal effort. Leftovers keep in an airtight container in the fridge for up to 4 days and freeze well for up to 3 months, making it a fantastic make-ahead meal.
Butter Chicken FAQs
No, butter chicken is not a spicy dish. It is warmly spiced with garam masala, cumin, and turmeric but has very little heat, which makes it a great family-friendly meal. If you like more heat, you can always add extra chili powder or cayenne.
They are very similar, but butter chicken has a smoother, richer, slightly sweeter sauce made with more cream and butter, while chicken tikka masala tends to be a bit tangier and more tomato-forward with chunks of grilled chicken. Both use a yogurt-marinated chicken base.
Yes, you can use boneless chicken breast in place of thighs. Just keep a close eye on it so it does not overcook, since breast meat dries out more easily than thighs. Cutting it into even bite-sized pieces helps it cook evenly.
Tomato passata is a smooth, strained, uncooked tomato puree that gives butter chicken its silky texture. If you cannot find it, blend canned whole tomatoes until smooth or use a good-quality tomato puree as a substitute.
Butter chicken is best served over basmati rice with warm naan for scooping up the sauce. A cooling cucumber raita, a simple salad, or a side of dal all pair beautifully and round out the meal.
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave, adding a splash of cream or water if the sauce has thickened too much. The flavor is even better the next day.
Craving more saucy chicken dinners? Try our creamy Monterey chicken next.
For a party appetizer with bold flavor, try our Asian pork meatballs with pineapple.
Serving curry night? Scoop it all up with our pillowy air fryer naan bread brushed in garlic butter.
Spoon this butter chicken over a bowl of creamy coconut rice for the perfect pairing.
If you love this butter chicken, our bold black pepper chicken is another better-than-takeout favorite.
This butter chicken and our kimchi jjigae are both rich, cozy bowls to serve over rice.
Need another comforting chicken dinner? Our roast chicken has crispy skin and juicy, garlicky meat from one simple herb butter.
For another fast, flavor-packed dinner, try our pad kra pao Thai basil pork served over rice with a fried egg.
If you love rich, slow-cooked dishes, do not miss our short rib ragu in a red wine tomato sauce.
Love creamy chicken dinners? Our chicken stroganoff simmers seared chicken and mushrooms in a rich, velvety sauce.
Butter Chicken
Ingredients
- 1 & 1/2 pounds boneless skinless chicken thighs
- 1/2 cup plain yogurt
- 4 cloves garlic minced
- 1 tablespoon minced fresh ginger
- 2 teaspoons garam masala
- 1 teaspoon chili powder
- 1 teaspoon dried fenugreek leaves
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon sweet paprika
- 1 teaspoon kosher salt
- 1 teaspoon turmeric
For the sauce:
- 1/4 cup ghee
- 1 & 1/2 cups tomato passata
- 1 cup heavy cream
- 1 tablespoon granulated sugar
- 1 & 1/2 teaspoons kosher salt
- Fresh chopped cilantro for garnish
Instructions
- Cut the chicken thighs into bite-sized pieces, set aside.1 & 1/2 pounds boneless skinless chicken thighs
- In a large bowl whisk together the yogurt, garlic, ginger, garam masala, chili powder, fenugreek, garlic powder, cumin, onion powder, paprika, salt, and turmeric until smooth.1/2 cup plain yogurt, 4 cloves garlic, 1 tablespoon minced fresh ginger, 2 teaspoons garam masala, 1 teaspoon chili powder, 1 teaspoon dried fenugreek leaves, 1 teaspoon garlic powder, 1 teaspoon ground cumin, 1 teaspoon onion powder, 1 teaspoon sweet paprika, 1 teaspoon kosher salt, 1 teaspoon turmeric
- Add the chicken to the bowl and toss in the marinade, cover with plastic wrap, and place in the fridge for at least one hour to marinate or up to overnight if you can.
- Place a dutch oven or large skillet with deep sides over high heat. Once hot add the ghee. Place the marinated chicken into the pot and sear on it the best you can stirring occasionally, cook until browned on most sides, 10 minutes.1/4 cup ghee
- Add the tomato passata, cream, sugar, salt, and any leftover marinade from the chicken to the pot and mix it all together, scrape any browned bits off the bottom of the pot.1 & 1/2 cups tomato passata, 1 cup heavy cream, 1 tablespoon granulated sugar, 1 & 1/2 teaspoons kosher salt
- Bring to a simmer and lower the heat to medium-low. Cover and simmer for 30 minutes, stirring occasionally.
- Serve with a garnish of fresh cilantro, optional.Fresh chopped cilantro for garnish
Notes
- Marinade Magic: Letting the chicken marinate overnight is a game-changer! It infuses so much flavor into the meat.
- Best Results: Use a Dutch oven or a large skillet for cooking. It distributes heat evenly.
- Heat Level: Adjust the chili powder according to your preference.
- Fenugreek Leaves: Also known as ‘kasuri methi’, these add a unique aroma. Don’t skip if you have them!
- Serve Right: Always serve butter chicken with some form of carb. It’s a saucy dish and you’ll want something to soak up all that yumminess.
- Experiment: This is your dish! Feel free to try out different things. Maybe add some vegetable oil instead of ghee or use coconut milk instead of heavy cream.
Nutrition
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