Add Preferred Source
Packed with rich Indian spices, tender chicken, and a creamy tomato sauce, this Butter Chicken recipe is comfort food at its finest. With its complex flavors and incredible aroma, this tasty dish is easy to make and always comes out mouth-wateringly delicious. Perfect for meal prep, you can throw it together in just 40 minutes.
Why You Will Love Making Butter Chicken
Here’s why you’ll come back to this recipe again and again:
- Simple Ingredients: This dish uses common ingredients like chicken, yogurt, and spices, which are easy to find and great for cooking.
- Quick Prep: Although the marinating takes some time, the actual cooking process is quick, making it perfect for a delicious weeknight dinner.
- Serving Options: Butter chicken pairs well with sides like naan, rice, or even vegetables, allowing for customization based on your preference.
- Family Favorite: Its creamy, mild yet flavorful sauce makes it a hit among both kids and adults.
- Ideal for Entertaining: Impress your guests with this dish that looks and tastes like it came from a restaurant.
- Make-Ahead Friendly: You can marinate the chicken overnight, which enhances the flavor and makes meal prep easier.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make The BEST Butter Chicken Recipe with Step-By-Step Instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Making butter chicken at home is so simple. Here's a step-by-step guide to create this delicious dish:
Marinate the Chicken
Start by seasoning your chicken thighs with salt and pepper. In a bowl, mix the chicken with lime juice, garam masala, and Greek yogurt. Let it marinate in the fridge for at least 2 hours to infuse the flavors, ideally overnight.
Cook Spices
Heat the ghee in a skillet or pot over medium-high heat. Add chopped garlic cloves and grated ginger root. Sprinkle in some garam masala, ground cumin, and chili powder. Cook these spices for a few seconds until they release a fragrant aroma.
Brown the Chicken
Add the marinated chicken to the skillet, letting any excess marinade drip off. Cook the chicken until it turns white on all sides. The yogurt in the marinade prevents the chicken from browning too much.
Add Remaining Ingredients
Stir in the remaining marinade, heavy cream, and tomato paste. Sprinkle a little sugar to balance the acidity of the tomatoes.
Final Touches
Let everything cook together for about 10 more minutes until the chicken is tender and the sauce thickens. Once you turn off the heat, add chunks of butter to the pan and stir until the butter is completely melted and integrated into the sauce. Now the curry is ready to serve and enjoy!
Recipe Notes and Expert Tips
Here are some helpful tips and tricks to make your butter chicken even better:
- Chicken: You can use boneless skinless chicken breast instead of boneless skinless chicken thighs, however, thighs are recommended because they are juicier and more flavorful.
- Other Substitutions: The lime juice can be replaced with lemon juice from half a lemon, and chili powder can be substituted with cayenne pepper.
- Marinating Time: For the best flavor, marinate the chicken overnight. The longer it marinates, the more flavorful it will be.
- Control the Heat: Adjust the amount of chili powder based on your preference for spiciness. If you prefer a milder version, reduce the chili powder or omit it altogether.
- Use Fresh Spices: For a more vibrant flavor, use freshly ground garam masala and other spices.
- Simmering: Allow the sauce to simmer uncovered. This will help thicken the sauce and concentrate the flavors.
- Butter: Adding butter at the end of cooking gives the sauce a rich, smooth finish. Make sure it's fully melted and mixed into the sauce.
- Garnish: Garnish with fresh cilantro to add a touch of freshness before serving.
- Dairy-free: To make it dairy-free, substitute the heavy cream with canned coconut milk and use oil or dairy-free butter instead of regular butter. Make sure the yogurt used in the marinade is also dairy-free.
How to Store Leftover Butter Chicken
Proper storage is key to enjoying your butter chicken tomorrow and the next day. Here’s how to keep it fresh and tasty:
- Cool and Airtight: Allow the butter chicken to cool to room temperature before storing it, and place it in airtight containers in the fridge.
- Refrigerate: Properly stored, butter chicken can last in the refrigerator for up to three days.
- Freeze: For longer storage, butter chicken freezes well. Freeze in airtight containers or heavy-duty freezer bags. It can last for up to two months. Thaw overnight in the refrigerator before reheating.
- Reheat: When ready to eat, gently reheat the butter chicken on the stove over medium heat until thoroughly warmed, or microwave it, stirring occasionally to ensure even heating.
What to Serve with Butter Chicken
Butter chicken goes with many sides that complement its rich and creamy texture. Here are some top choices:
Different Kinds of Rice
Basmati rice, with its fluffy and light texture, is an ideal choice. For a healthier alternative, brown rice can be a great option as it adds a nutty flavor and more fiber. Yellow rice, seasoned with turmeric and green cardamom, is also great, adding some extra color to your plate.
Indian Breads
Indian breads like naan, roti, and paratha are perfect for soaking up the delicious sauce. Naan has a soft, chewy texture, while roti is a whole wheat alternative that's slightly thinner and lighter. Paratha is richer and flaky, perfect if you like a more buttery accompaniment.
Veggie Sides
Add a side of steamed, roasted, or sautéed vegetables like green beans, carrots, or broccoli. These vegetables provide a crisp and healthy contrast to the creamy, tender chicken.
More Chicken Recipes You Will Love
Recipe card
Butter Chicken
Ingredients
- 6-8 chicken thighs cut in 1 ½ inch cubes
- Salt and pepper
- 1 lime juiced
- 1 tablespoon garam masala
- 7 ounces natural Greek yogurt full fat
- 2 tablespoons ghee
- 2 garlic cloves
- ½ inch ginger root
- 3 teaspoons garam masala
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- ½ cup heavy cream
- ¼ cup tomato paste
- 1 tablespoon sugar
- 4 tablespoons butter
To serve:
- White rice
- Lime
- Naan bread
- Fresh herbs
Instructions
- Season the chicken with salt and pepper. In a bowl, combine the chicken with the lime juice, garam masala and Greek yogurt. Marinade in the refrigerator for at least 2 hours. Remove about 15 minutes before starting to cook (so it’s not super cold when cooking).6-8 chicken thighs, Salt and pepper, 1 lime, 7 ounces natural Greek yogurt, 1 tablespoon garam masala
- Heat the ghee in a skillet and add the garlic cloves, ginger root, garam masala, ground cumin, and chili powder. Cook for a few seconds, until it’s fragrant. Add the chicken, dripping excess marinade, and cook until it’s whitish on all sides (it won’t get super golden because of the marinade).2 tablespoons ghee, 2 garlic cloves, ½ inch ginger root, 3 teaspoons garam masala, 2 teaspoons ground cumin, 1 teaspoon chili powder
- Add the rest of the marinade, heavy cream, tomato paste, and sugar. Mix everything together and cook for 10 more minutes.½ cup heavy cream, ¼ cup tomato paste, 1 tablespoon sugar
- Turn off the heat and add the butter, stir everything together, and serve immediately with rice, lime, naan bread, and fresh herbs.4 tablespoons butter, White rice, Lime, Naan bread, Fresh herbs
Notes
- Chicken: You can use boneless skinless chicken breast instead of boneless skinless chicken thighs, however, thighs are recommended because they are juicier and more flavorful.
- Other Substitutions: The lime juice can be replaced with lemon juice from half a lemon, and chili powder can be substituted with cayenne pepper.
- Marinating Time: For the best flavor, marinate the chicken overnight. The longer it marinates, the more flavorful it will be.
- Control the Heat: Adjust the amount of chili powder based on your preference for spiciness. If you prefer a milder version, reduce the chili powder or omit it altogether.
- Use Fresh Spices: For a more vibrant flavor, use freshly ground garam masala and other spices.
- Simmering: Allow the sauce to simmer uncovered. This will help thicken the sauce and concentrate the flavors.
- Butter: Adding butter at the end of cooking gives the sauce a rich, smooth finish. Make sure it's fully melted and mixed into the sauce.
- Garnish: Garnish with fresh cilantro to add a touch of freshness before serving.
- Dairy-free: To make it dairy-free, substitute the heavy cream with canned coconut milk and use oil or dairy-free butter instead of regular butter. Make sure the yogurt used in the marinade is also dairy-free.
Storage and Reheating Instructions
- Cool and Airtight: Allow the butter chicken to cool to room temperature before storing it, and place it in airtight containers in the fridge.
- Refrigerate: Properly stored, butter chicken can last in the refrigerator for up to three days.
- Freeze: For longer storage, butter chicken freezes well. Freeze in airtight containers or heavy-duty freezer bags. It can last for up to two months. Thaw overnight in the refrigerator before reheating.
- Reheat: When ready to eat, gently reheat the butter chicken on the stove over medium heat until thoroughly warmed, or microwave it, stirring occasionally to ensure even heating.
Comments
No Comments