Butter chicken pairs yogurt-marinated chicken with a smooth tomato sauce finished with butter and cream. This home-kitchen version uses thighs because they stay succulent during the final simmer. The spices are warm rather than fiercely hot, with optional fenugreek for a distinctive aroma. Rice or naan can be served alongside, but neither is included in the ingredient quantities or nutrition estimate.
What makes this recipe work
Sear in batches so the chicken browns rather than steams. The marinade can darken quickly, so lower the heat if the fond turns black. The tomato base should reduce before cream is added; this makes a rounded sauce without prolonged cooking of the dairy. Garam masala blends vary, so use a mild blend initially and adjust after tasting. Full-fat yogurt is less likely to separate during marination. This recipe is a practical adaptation, not a claim to reproduce a particular restaurant or regional family’s version.
Planning your cooking
Yield: 6 servings. Allow approximately 25 minutes of preparation, 35 minutes of cooking, and 60 minutes of marinating, rising or resting. The 1-hour minimum marinade is included separately from preparation and skillet cooking. Marinate overnight only in the refrigerator.
Indian Butter Chicken with a Creamy Tomato Sauce
Ingredients
Method
- Mix yogurt with half the ginger and garlic, 1 teaspoon garam masala, cumin, turmeric and 1/2 teaspoon salt. Coat chicken, cover and refrigerate 1 hour, or up to 12 hours. Keep refrigerated while marinating; include this time in your dinner plan.
- Heat oil in a wide heavy skillet over medium-high heat. Lift chicken from the marinade and sear in two batches, 3–4 minutes per side, to develop browned patches. Transfer to a plate; it will finish cooking in the sauce. Discard unused raw marinade.
- Lower heat to medium. Melt butter in the same skillet. Add onion and cook 8–10 minutes until soft and lightly golden. Add remaining ginger and garlic, paprika and remaining garam masala; stir 30 seconds without scorching the spices.
- Add tomatoes, water and remaining 1/2 teaspoon salt. Scrape up the browned bits and simmer 10 minutes, stirring occasionally, until the sauce loses its raw tomato smell. For a smooth sauce, blend carefully off the heat with an immersion blender, keeping the head submerged.
- Return chicken and its juices to the sauce. Simmer gently 8–12 minutes, until the thickest pieces reach 165°F (74°C). Stir in cream and optional fenugreek, then warm gently for 2 minutes. Add a splash of water if thick; taste and add optional sugar only if the tomatoes are notably sharp.
Notes
Questions and useful substitutions
Can I use chicken breast? Yes, cut evenly and begin checking the final simmer earlier; remove from the heat when it reaches 165°F. Can I replace cream with coconut milk? Full-fat coconut milk works but changes the flavor. Is this the same as tikka masala? Both use spiced tomato sauces, but this version emphasizes butter and a smoother, milder finish.
Storage and reheating
Cool in shallow containers and refrigerate within 2 hours for 3–4 days. Reheat gently, stirring, until the chicken and sauce reach 165°F (74°C); loosen with water. Freeze for up to 2 months for best quality. Cream may separate slightly after freezing; stir gently as it warms.
Estimated nutrition per serving
Rough estimates for one of 6 equal portions. Suggested sides, optional toppings and additional seasoning are excluded. Actual values depend on brands, edible yield and portions; these are not laboratory measurements.
| Nutrient | Amount |
|---|---|
| Calories | 460 kcal |
| Carbohydrates | 12 g |
| Protein | 32 g |
| Total fat | 32 g |
| Saturated fat | 15 g |
| Fiber | 2 g |
| Total sugars | 6 g |
| Sodium | 650 mg |
What to cook next
For a complementary side or another dinner idea, explore chicken tikka masala and chicken nasi goreng. Browse the dinner collection for more ideas.
