Butter Chicken Curry
Introduction
Hola! If you’ve ever wondered what happens when a Florida girl falls head over heels for the bold, soul-warming flavors of India, this Indian Butter Chicken recipe is the answer. I grew up cooking beside my mama and abuela, but when I first tasted creamy chicken curry at a friend’s dinner, I knew I had discovered a new comfort food. This dish combines tender chicken simmered in a rich tomato and cream sauce, bursting with spices that wrap you up like a hug. It’s one of those delicious Indian recipes you’ll crave again and again. Perfect for family dinners, curry meals, or when you’re craving yummy Indian food that feels like a treat.
Quick Recipe Overview
| Prep Time | 15 minutes |
|---|---|
| Cook Time | 25 minutes |
| Marinate Time | 1 hour |
| Total Time | 1 hour 40 minutes |
| Servings | 4 |
| Course | Main Course |
| Cuisine | Indian |
| Difficulty | Easy |
| Best Season | All year |
Why You’ll Love This Recipe
- Creamy and Flavorful: The blend of tomato puree, cream, and spices creates a silky, rich sauce that’s comforting and satisfying.
- Family Favorite: Whether served with rice or naan, this dish is a hit with kids and adults alike.
- Better Than Takeout: Homemade butter chicken tastes fresher and more authentic than restaurant versions.
- Easy to Make: With simple steps and everyday ingredients, it’s one of those instant cooking recipes you’ll keep on repeat.
- Versatile Meal: Serve it for cozy weeknight dinners, festive gatherings, or even meal prep for the week.
Indian Butter Chicken Recipe
- Total Time: 1 hour 40 minutes
- Yield: 4 servings 1x
Description
Indian Butter Chicken is a creamy, spiced dish with tender marinated chicken simmered in a rich tomato and cream sauce, perfect with rice or naan.
Ingredients
- 1/2 cup plain yogurt
- 1 tbsp lemon juice
- 1 tsp turmeric powder
- 1 1/2 tsp garam masala
- 1/2 tsp chili powder
- 1 tsp ground cumin
- 1 tbsp freshly grated ginger
- 2 cloves garlic, minced
- 1.5 lb chicken thigh, cut into pieces
- 2 tbsp butter
- 1 cup tomato puree
- 1 cup heavy cream
- 1 tbsp sugar
- 1 tsp salt
Instructions
1. In a large bowl, combine yogurt, lemon juice, turmeric, garam masala, chili powder, cumin, ginger, and garlic. Add the chicken pieces and mix until well coated. Cover and refrigerate for at least 1 hour, preferably overnight.
2. Heat 2 tablespoons of butter in a large skillet over medium heat. Add the marinated chicken along with all the marinade. Cook for 5–7 minutes, stirring occasionally, until the chicken is lightly browned but not fully cooked.
3. Reduce the heat to low. Stir in the tomato puree, heavy cream, sugar, and salt. Mix well to combine, making sure the chicken is fully coated in the sauce.
4. Cover the skillet and let the curry simmer gently for 15–20 minutes, stirring occasionally, until the chicken is tender and fully cooked and the sauce thickens.
5. Serve hot with basmati rice, naan, or your favorite Indian bread. Garnish with fresh cilantro if desired.
Notes
Marinate overnight for deeper flavor.
Use full-fat yogurt and heavy cream for a rich texture.
For a dairy-free option, swap yogurt and cream with coconut alternatives.
Leftovers can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 6g
- Fat: 28g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 27g
Ingredients
For the Marinade:
- 1/2 cup plain yogurt
- 1 tbsp lemon juice
- 1 tsp turmeric powder
- 1 1/2 tsp garam masala
- 1/2 tsp chili powder
- 1 tsp ground cumin
- 1 tbsp freshly grated ginger
- 2 cloves garlic, minced
- 1.5 lb chicken thigh, cut into pieces
For the Curry:
- 2 tbsp butter
- 1 cup tomato puree
- 1 cup heavy cream
- 1 tbsp sugar
- 1 tsp salt
Ingredient Tips Table
| Ingredient | Tip |
| Yogurt | Use full-fat yogurt for a creamier marinade and tender chicken. |
| Lemon Juice | Freshly squeezed lemon juice brightens the flavors beautifully. |
| Chicken Thighs | They stay juicier than chicken breast, making the curry more flavorful. |
| Tomato Puree | Opt for unsalted or low-sodium to control seasoning. |
| Heavy Cream | Swap with coconut cream for a dairy-free option. |
| Garam Masala | Add extra at the end for a deeper, spiced aroma. |
| Butter | Use unsalted butter to balance the seasoning. |
| Ginger & Garlic | Freshly grated gives more punch than powdered versions. |
Step-by-Step Instructions
- Prepare the Marinade: In a large bowl, combine yogurt, lemon juice, turmeric, garam masala, chili powder, cumin, ginger, and garlic. Add the chicken pieces and mix until well coated. Cover and refrigerate for at least 1 hour, preferably overnight, to let the spices soak in.
- Cook the Chicken: Heat 2 tablespoons of butter in a large skillet over medium heat. Add the marinated chicken along with all the marinade. Cook for 5–7 minutes, stirring occasionally, until the chicken is lightly browned but not fully cooked.
- Make the Curry Sauce: Reduce the heat to low. Stir in the tomato puree, heavy cream, sugar, and salt. Mix well to combine, making sure the chicken is fully coated in the sauce.
- Simmer: Cover the skillet and let the curry simmer gently for 15–20 minutes, stirring occasionally, until the chicken is tender and cooked through, and the sauce has thickened.
- Serve: Serve the butter chicken hot with basmati rice, naan, or your favorite Indian bread. Garnish with fresh cilantro for extra freshness.
Helpful Tips
- Marinate overnight for deeper flavors that really soak into the chicken.
- Stir often while simmering to avoid the sauce sticking to the pan.
- Use a heavy-bottomed pan to ensure even cooking.
- Taste and adjust spices before serving for a perfectly balanced curry.
Expert Tips for the Best Results
- Toast Spices: Lightly toasting garam masala in the butter before adding chicken deepens the flavor.
- Creaminess: Add a small knob of butter at the end for an extra silky finish.
- Heat Level: Adjust chili powder to your spice preference, keeping it kid-friendly or extra bold.
- Resting Time: Let the curry sit for 5 minutes before serving to allow flavors to settle.
Recipe Variations
- Spicy Butter Chicken: Increase chili powder and add chopped green chilies for extra heat.
- Lightened-Up Version: Use Greek yogurt and half-and-half instead of heavy cream for fewer calories.
- Butter Paneer: Substitute chicken with paneer cubes for a vegetarian twist.
- Cashew Butter Chicken: Blend cashews into the sauce for a nutty, creamy depth of flavor.
Make Ahead & Freezer Tips
This recipe is perfect for prepping ahead. Store marinated chicken in the fridge overnight for easy next-day cooking. Leftover butter chicken can be refrigerated for 3 days or frozen for up to 2 months. Thaw overnight in the fridge before reheating.
Serving Suggestions
Serve this creamy chicken curry recipe with fluffy basmati rice, warm naan, or roti. For presentation, sprinkle fresh cilantro and a swirl of cream on top. It makes a comforting centerpiece for family dinners or gatherings.
Pairing Ideas
Pair this dish with chilled mango lassi or sweet iced tea for balance. Add cucumber raita and pickled onions on the side for freshness. A crisp white wine like Sauvignon Blanc also complements the spices beautifully.
Storage and Reheating Tips
Refrigerate leftovers in an airtight container for up to 3 days. Reheat on the stovetop over low heat, stirring in a splash of cream or water to loosen the sauce. For quicker reheating, microwave in 1-minute intervals until warmed through.
Frequently Asked Questions (FAQs)
1. Can I use chicken breast instead of thighs?
Yes, but thighs are juicier and more forgiving. If using breast, avoid overcooking to keep it tender.
2. Is butter chicken spicy?
Traditionally it’s mild, with warmth from spices rather than intense heat. Adjust chili powder to your preference.
3. Can I make this dairy-free?
Yes, replace yogurt with coconut yogurt and heavy cream with coconut cream for a delicious dairy-free version.
4. What’s the difference between butter chicken and tikka masala?
Butter chicken is creamier and slightly sweeter, while tikka masala has more tang from tomatoes and less cream.
5. Can I cook this in an Instant Pot?
Yes, sauté the chicken and spices first, then pressure cook for 8 minutes. Finish with cream and butter after cooking.
6. What sides go best with butter chicken?
Rice, naan, roti, cucumber raita, and a simple salad are perfect companions for a full Indian meal recipe experience.
7. Can I freeze the sauce separately?
Absolutely. Make the sauce, freeze it, then add freshly cooked chicken when ready to serve.
Nutrition Info
| Serving Size | 1 cup |
| Calories | 420 |
| Protein | 27g |
| Carbohydrates | 14g |
| Fat | 28g |
| Fiber | 2g |
| Sugar | 6g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
If you’re craving a creamy chicken curry recipe that’s both comforting and easy to make, this Indian Butter Chicken is the perfect choice. Bring the flavors of India to your kitchen tonight and enjoy a delicious homemade meal with your loved ones.
