Name: Easy Butter Chicken Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1.5 lb (680 g) boneless, skinless chicken thighs, cut into 1.5 inch pieces; 1/2 cup (120 g) plain whole milk yogurt; 1 tablespoon lemon juice; 1 tablespoon ginger garlic paste; 2 teaspoons garam masala, divided; 1 teaspoon ground cumin; 2 teaspoons Kashmiri chili powder, divided; 1/2 teaspoon ground turmeric; 1 1/4 teaspoons salt, divided; 2 tablespoons neutral oil, divided; 3 tablespoons unsalted butter, divided; 1 medium onion, finely chopped; 4 garlic cloves, minced; 1 inch piece fresh ginger, grated; 1 can (14 oz / 400 g) crushed tomatoes; 1 teaspoon ground coriander; 1 teaspoon sugar, optional; 3/4 cup (180 ml) heavy cream; 1/2 cup (120 ml) water; 1 tablespoon kasuri methi (dried fenugreek leaves); Fresh cilantro, for serving

This butter chicken recipe gives you tender, yogurt-marinated chicken simmered in a silky tomato and cream sauce, ready in about 45 minutes. You sear the chicken, build the sauce in the same pan, and finish with butter and cream. It tastes like a restaurant favorite and needs only everyday pantry spices.

I first made this on a rainy Tuesday when takeout felt like too much money and too little comfort. My first batch was too sweet and the second was too thin. By the third try I had the balance right: a yogurt marinade, a hard sear for a little char, and crushed dried fenugreek leaves at the end. Now it is the dish my family asks for whenever the week has been long.

Recipe Snapshot

Prep time: 15 minutes (plus 30 minutes marinating)
Cook time: 30 minutes
Total time: 45 minutes of active time, 1 hour 15 minutes with marinating
Servings: 4
Difficulty: Easy

Why You’ll Love This Recipe

Restaurant flavor, pantry spices: This butter chicken recipe relies on garam masala, cumin, coriander and Kashmiri chili powder, so there is no specialty shopping trip.
Juicy chicken every time: Chicken thighs and a yogurt marinade keep every bite tender, even if you simmer a little longer than planned.
One pan for the sauce: The chicken sears and the sauce simmers in the same skillet, so you get more flavor and fewer dishes. It earns a spot in your rotation of [Pumpkin Sourdough Recipes].
Mild and family friendly: The heat is gentle and easy to raise or lower to suit your table.
Great leftovers: The sauce tastes even better the next day, which makes it a smart pick for meal prep.

Substitutions That Work

Can I use chicken breast in this butter chicken recipe?

Yes, but cut it a bit larger and pull it from the heat the moment it is cooked through, because breast dries out faster than thigh.

Cream: Full-fat coconut milk works well and adds a faint sweetness.
Kashmiri chili powder: Use 1/2 teaspoon sweet paprika plus a pinch of cayenne.
Butter: Ghee gives a nuttier flavor.
Kasuri methi: If you cannot find it, leave it out. The sauce will still taste good, just a little less classic.

Butter chicken ingredients laid out in small bowls, including chicken thighs, yogurt, spices, tomatoes and cream

How to Make Butter Chicken

Follow these steps for a butter chicken recipe that tastes slow-simmered but comes together fast.

Add the chicken, yogurt, lemon juice, ginger garlic paste, cumin, chili powder, turmeric, 1 teaspoon of the garam masala, salt and oil to a large bowl.
Stir until every piece of chicken is coated.
Cover and marinate for at least 30 minutes at room temperature, or up to 8 hours in the fridge. Going much longer can turn the texture a little soft.
Heat 1 tablespoon of oil in a large, deep skillet over medium high heat.
Add half the chicken in a single layer, leaving space between the pieces. Crowding the pan steams the chicken instead of browning it.
Sear for 3 to 4 minutes per side until browned in spots, then move it to a plate. The chicken will not be cooked through yet, and that is exactly right. Repeat with the second batch.
Lower the heat to medium and add 2 tablespoons of butter to the same pan.
Add the chopped onion and cook for 6 to 7 minutes, stirring often, until soft and golden. Scrape up the browned bits from the chicken as you go, because they carry a lot of flavor.
Stir in the garlic and ginger and cook for 1 minute until fragrant.
Add the chili powder, garam masala and coriander and stir for 30 seconds.
Pour in the crushed tomatoes and the salt, then simmer for 10 minutes, stirring now and then, until the sauce thickens and you see a little orange oil at the edges. Why does my butter chicken sauce taste sour? Usually the tomatoes need more time to cook down. Keep simmering for a few more minutes, and add the teaspoon of sugar if it still tastes sharp.
For a smooth, restaurant style sauce, blend it right in the pan with an immersion blender for about 30 seconds.
Stir in the cream and the water.
Return the chicken and any juices from the plate to the pan.
Simmer gently for 8 to 10 minutes, until the chicken reaches an internal temperature of 165°F (74°C), the safe minimum for poultry listed by the USDA.
Turn off the heat and stir in the remaining tablespoon of butter.
Crush the kasuri methi between your palms and sprinkle it over the top.
Taste, adjust the salt, and scatter with fresh cilantro.

What do you serve with butter chicken? Fluffy basmati rice is the classic partner, and warm garlic naan is perfect for scooping up the sauce. If you want to bake your own, try this [Irresistible Pumpkin Dessert Recipes]. A cool cucumber raita on the side balances the richness nicely.

Seared chicken pieces simmering in creamy tomato sauce in a skillet for homemade butter chicken

Pro Tips

Do not skip the sear. The biggest difference between a good butter chicken recipe and a great one is those browned edges on the chicken. They add a slight smokiness that the marinade alone cannot give you.
Cook the tomatoes until the oil separates. Rushing this step is the number one reason the sauce tastes raw or sour.
Keep the heat low once the cream goes in. A hard boil can make the sauce look split, and any butter chicken recipe with cream behaves the same way.
Store it properly. This butter chicken recipe keeps in an airtight container in the fridge for 3 to 4 days, and it freezes well for up to 3 months. Reheat gently on the stove with a splash of water or milk, because the sauce thickens as it cools. Pair the leftovers with other [Cheap Fall Dessert Recipes] for an easy week.
Adjust the heat to your table. Add a quarter teaspoon of cayenne with the spices for more kick, or reduce the chili powder for kids.

Close-up of butter chicken over basmati rice with cream drizzle, cilantro and naan on the side

FAQs

What is butter chicken made of?
A classic butter chicken recipe uses chicken marinated in yogurt and spices, then simmered in a tomato sauce enriched with butter and cream. Garam masala, ginger, garlic and kasuri methi give it its signature flavor.

What is the difference between butter chicken and chicken tikka masala?
Butter chicken is usually milder, smoother and a little sweeter, with a buttery, creamy sauce. Chicken tikka masala tends to have a spicier, more onion forward sauce, though recipes for both vary a lot.

How do I make butter chicken creamier without adding more cream?
Blend the cooked onion and tomato base until completely smooth. You can also stir in a spoonful of cashew butter for body without extra dairy.

Can I make this butter chicken recipe ahead of time?
Yes. Make the sauce and chicken up to 2 days ahead, store them together, and reheat gently on the stove. Add the final tablespoon of butter and the kasuri methi just before serving so the flavors taste fresh.

How many calories are in butter chicken?
It depends on your cream, butter and portion size, so I will not give one fixed number. For an accurate count, enter your exact ingredients into USDA FoodData Central, or use the nutrition details in the recipe card below.