I’ve made Butter Chicken dozens of times, and its rich, tomato-creamy sauce with warm spices is one of my go-to weekend meals. For a quick shortcut when I’m short on time I sometimes borrow a fast-browning approach inspired by air fryer honey butter garlic chicken tenders to get great caramelization without a grill.
Why Make This Recipe
- Deep, comforting flavor: the balance of butter, cream, and warm spices produces a silky sauce that many people love.
- Protein-forward and satisfying: this is a hearty, family-friendly dinner that keeps you full.
- Great for meal prep: it reheats and freezes well, so you can batch-cook on a weekend.
- Versatile for occasions: dress it up for company or keep it simple for weeknights.
- Personal insight: I love this recipe because the sauce improves a day after cooking—flavors meld and the texture becomes even silkier.
Recipe Overview
- Prep time: 20–30 minutes (plus 1–6 hours marinating if you choose).
- Cook time: 25–35 minutes.
- Total time: 45 minutes active (longer with marinade).
- Servings: 4.
- Difficulty: Easy–Medium (basic stove skills, no advanced techniques).
- Method: Marinate the chicken briefly, sear to develop color, then simmer in a spiced tomato sauce finished with butter and cream.
My Experience Making This Recipe
I tested this version multiple times, adjusting tomato concentration and final cream to get a stable, glossy sauce. My main discovery was that a short high-heat sear (or quick broil) locks in juices and adds the characteristic roasted notes without overcooking.
How to Make Butter Chicken
Start by marinating bite-sized chicken in yogurt, lemon, ginger, garlic, and spices for at least 30 minutes or up to overnight. Sear the chicken in a hot skillet (cast-iron or heavy-bottomed) over medium-high heat until golden, about 4–6 minutes per side, or roast at 425°F (220°C) for 12–15 minutes and finish in the sauce. Reduce the sauce on low heat (gentle simmer, roughly 180–200°F) for 15–20 minutes, then finish with 2 tablespoons butter and 1/2 cup heavy cream, cooking just until warm; for ingredient ratios and a full step-by-step, consult my original butter chicken recipe.
Expert Tips for Success
- Brown for flavor: use a cast-iron skillet and don’t crowd the pan; good maillard color adds depth to the sauce.
- Control acidity: use a tablespoon of tomato paste plus canned tomatoes, and balance with a teaspoon of sugar if the tomatoes taste sharp.
- Keep cream stable: add cream off the heat or on very low heat and finish with butter to avoid curdling.
- Use whole spices wisely: toast whole cumin/green cardamom briefly in the pan to release oils, then grind for fresher flavor.
- If you want a smoky touch, char tomatoes under the broiler or use a small pinch of smoked paprika; for ideas on balancing creamy sauces with bold spice, see my technique notes in this Cajun garlic butter chicken pasta recipe.
How to Serve Butter Chicken
- Classic pairing: serve over steamed basmati rice with a sprinkling of cilantro and a wedge of lemon.
- With flatbreads: warm naan or roti is perfect for scooping the sauce and tender chicken.
- As a bowl: add roasted vegetables and a drizzle of yogurt for a balanced grain bowl.
- For guests: garnish with toasted fenugreek leaves (kasuri methi) and a swirl of cream for an elegant presentation.
Storage and Reheating Guide
Cool the dish to room temperature and store in airtight containers in the refrigerator for 3–4 days. For longer storage, freeze in freezer-safe containers for up to 3 months—leave a little headspace because cream can expand. Reheat gently on the stovetop over low heat with a splash of water or cream to loosen the sauce, or microwave in short bursts, stirring between intervals to preserve texture.
Recipe Variations
- Gluten-free: this recipe is naturally gluten-free if you use pure spices and avoid any pre-mixed blends with fillers.
- Dairy-free/vegan: swap yogurt with coconut yogurt for the marinade and use full-fat coconut milk plus a vegan butter for the finish.
- Paneer or tofu: replace chicken with paneer or pressed tofu, sear until golden and simmer briefly to absorb sauce.
- Leftover transformation: turn leftovers into a pasta dish the way I do in this cheesy Alfredo twisted pasta with golden garlic butter chicken adaptation for a saucy noodle meal.
Nutritional Highlights
Butter chicken is a good source of protein from the chicken and provides fat from cream and butter, offering sustained energy. Watch portion size if you’re monitoring saturated fat; consider using light cream or a smaller finish-butter portion to reduce calories. Allergens: contains dairy; adapt the dairy-free variation if you have milk allergies.
Troubleshooting Common Issues
- Sauce is grainy or separated: lower the heat and whisk in a tablespoon of warm cream or warm milk slowly; avoid boiling after adding cream.
- Bland flavor: taste for salt, acid (lemon or a splash of vinegar), and heat; sometimes a pinch of garam masala at the end brightens the whole dish.
- Dry chicken: check internal temperature—remove at 165°F (74°C) and let rest briefly; marinating in yogurt helps keep meat tender.
Frequently Asked Questions
Q: Can I make Butter Chicken in a slow cooker?
A: Yes—sear the chicken first for color, then add to the slow cooker with the sauce and cook on low for 3–4 hours. Finish with butter and cream off-heat to preserve texture.
Q: How do I get a restaurant-style smoky flavor?
A: Char the tomatoes under a broiler before blending or use a tiny pinch of smoked paprika or a quick “dhungar” (smoke infusion) with hot charcoal and ghee for an authentic aroma.
Q: Is it better to use canned tomatoes or fresh?
A: Canned whole tomatoes give consistent acidity and body; if you use fresh, cook them longer to concentrate flavor and consider adding 1 tablespoon tomato paste.
Q: Can I make this ahead for a party?
A: Absolutely—make the sauce and chicken a day ahead, refrigerate, and gently reheat on the stovetop with a splash of cream. Flavors often improve after resting overnight.
Butter Chicken
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A rich, tomato-creamy chicken dish with warm spices, perfect for a comforting family dinner.
Ingredients
- 1 lb (450g) chicken breast, cut into bite-sized pieces
- 1 cup yogurt
- 1 lemon, juiced
- 2 inches ginger, grated
- 4 cloves garlic, minced
- 2 tsp garam masala
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 can (14 oz) diced tomatoes
- 2 tbsp tomato paste
- 2 tbsp butter
- 1/2 cup heavy cream
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Marinate chicken in yogurt, lemon juice, ginger, garlic, and spices for at least 30 minutes or overnight.
- Sear the chicken in a hot skillet over medium-high heat until golden, approximately 4-6 minutes per side, or roast in the oven at 425°F (220°C) for 12-15 minutes.
- Reduce heat and combine the chicken with diced tomatoes and tomato paste; simmer for 15-20 minutes.
- Finish with butter and heavy cream, cooking just until warmed through.
- Serve over basmati rice or with naan; garnish with cilantro.
Notes
Sauce improves in flavor after resting. Can be made ahead and reheated for best results.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 120mg