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A bowl of creamy authentic Indian butter, chicken, garnished with fresh cilantro served with a side of fluffy naan.

Authentic Indian Butter Chicken

Enjoy the rich, creamy, and deeply flavorful classic Indian Butter Chicken perfectly spiced, tender marinated chicken, and a luscious buttery tomato sauce.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 people
Course: Main Course
Cuisine: Indian
Calories: 430

Ingredients
  

For the Chicken Marinade:
  • 1 ½ lbs boneless chicken thighs cubed
  • 1 cup plain Greek yogurt
  • 2 tablespoon lemon juice
  • 1 tablespoon ginger grated
  • 1 tablespoon garlic minced
  • 2 teaspoon garam masala
  • 2 teaspoon ground cumin
  • 1 ½ teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1 ½ teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
For the Sauce:
  • 3 tablespoon butter divided
  • 1 tablespoon oil
  • 1 large onion finely diced
  • 1 ½ tablespoon ginger-garlic paste
  • 2 teaspoon ground cumin
  • 2 teaspoon garam masala
  • 1 teaspoon coriander
  • 1 teaspoon Kashmiri chili powder
  • 1 teaspoon smoked paprika
  • 1 ½ teaspoon salt to taste
  • 1 14 oz can crushed tomatoes
  • 1 cup heavy cream
  • ½ cup water or chicken stock
  • Fresh cilantro for garnish

Equipment

  • Sauce Pan

Method
 

Marinate the Chicken
  1. Mix all marinade ingredients in a large bowl. Coat chicken well.
  2. Cover and refrigerate at least 1 hour (overnight for best flavor).
Cook the Chicken
  1. Heat a skillet or grill pan over medium-high heat.
  2. Sear chicken pieces (in batches) until charred and 80% cooked through. Set aside.
Make the Sauce
  1. In a large pan, melt 2 tablespoon butter + oil.
  2. Sauté onions until golden brown (8–10 min).
  3. Add ginger-garlic paste. Cook until fragrant (2 min).
  4. Stir in cumin, garam masala, coriander, chili powder, paprika. Toast spices 30 sec.
  5. Add tomatoes and salt. Simmer uncovered 10 min until thickened and deep red.
  6. Blend sauce with an immersion blender (or carefully in a blender) until smooth.
Finish the Curry
  1. Return sauce to pan. Add seared chicken + juices.
  2. Stir in cream, honey, and simmer gently 10–15 min until chicken is cooked through and sauce is silky.
  3. Swirl in the last tablespoon of butter before serving.
Serve
  1. Garnish with cilantro.
  2. Best with basmati rice, naan, or roti.
Tips for Maximum Flavor:
  1. Toast whole spices (like cardamom pods, cinnamon stick, cloves) in the butter before adding onions for a restaurant-style touch.
  2. Marinate chicken overnight to deepen spice penetration.
  3. Use chicken thighs—they stay juicy and absorb the sauce better.

Notes

 

  • Marinating Time: For the best flavor and tender chicken, marinate for at least 30 minutes. Overnight marinating intensifies the spices even more.
  • Dairy-Free Options: Substitute heavy cream with coconut milk or cashew cream to make this recipe dairy-free without sacrificing richness.
  • Adjusting Spice Level: Feel free to adjust the amount of chili powder or fresh chili based on your preferred heat level. Start mild and add more if desired.
  • Sauce Thickness: If the sauce is too thin, simmer it longer to reduce, or blend part of the sauce for a creamier texture. Adding a teaspoon of tomato paste can also help thicken.