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

Authentic Indian Butter Chicken

This butter chicken is rich, creamy, and packed with warm spices, featuring tender chicken in a velvety tomato-based sauce—an easy homemade comfort food that tastes just like your favorite restaurant version.
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Prep Time 15 minutes
Cook Time 45 minutes
Marination 1 hour
Total Time 2 hours
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 tablespoon garlic minced
  • 1 tablespoon ginger grated
  • 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 and garlic . 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 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. 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

  • Marinate for best flavor: While 1 hour works, marinating overnight gives deeper flavor and more tender chicken.
  • Use chicken thighs for juiciness: Thighs stay tender and flavorful, but you can substitute chicken breast if preferred (just avoid overcooking).
  • Don’t skip searing the chicken: This step adds a slight char and builds flavor that makes the final dish taste more authentic.
  • Blend the sauce for smooth texture: Blending creates that signature silky, restaurant-style butter chicken sauce.
  • Adjust spice level easily: Reduce chili powder for a milder dish or increase slightly if you want more heat.