Butter chicken is the kind of cozy, creamy comfort dish everyone loves.
The sauce simmers into something rich, velvety, and full of warm spice.
It feels like restaurant-quality takeout,
but it’s surprisingly simple to make at home.
Your kitchen fills with the comforting scent of ginger, garlic, and garam masala,
and dinner becomes a moment worth slowing down for.
Serve it with fluffy basmati rice or warm naan,
and watch everyone go back for seconds.
For the Chicken Marinade
- Chicken Thighs – Juicy and flavorful, chicken thighs stay tender even after simmering. You can also use chicken breast if you prefer leaner meat.
- Plain Yoghurt (Full Fat) – The base of the marinade; tenderizes the chicken and keeps it moist while cooking.
- Lemon Juice – Adds a hint of brightness and helps balance the richness of the sauce.
- Turmeric Powder – Gives the chicken its warm golden color and subtle earthy flavor.
- Garam Masala – A blend of traditional Indian spices that adds depth, warmth, and a signature butter chicken aroma.
- Chilli Powder or Cayenne Pepper – Adds mild heat. Use more or less depending on your spice preference.
- Ground Cumin – Brings a nutty, slightly smoky flavor to the marinade.
- Fresh Ginger – Adds a zesty, warming kick that brightens the sauce.
- Garlic – Essential for that classic savory backbone and rich flavor.
For the Curry Sauce
- Ghee or Butter – Adds richness and gives the sauce that silky, authentic flavor. You can substitute with vegetable oil if needed.
- Tomato Passata (Tomato Puree) – The base of the sauce. It provides smooth texture and bright tomato flavor.
- Heavy / Thickened Cream – Creates the signature creamy consistency and mellow flavor that makes butter chicken irresistible.
- Sugar – Balances the acidity of the tomatoes and enhances the overall taste.
- Salt – Brings all the flavors together; adjust to taste.
To Serve
- Basmati or White Rice – Light, fluffy rice is perfect for soaking up the buttery sauce.
- Coriander (Cilantro) – Optional, but adds a fresh pop of color and flavor to finish the dish.
Butter Chicken Recipe
This Butter Chicken recipe is chef-quality yet incredibly simple to make at home. The sauce is luxuriously rich, creamy, and deeply spiced—good enough to pour over anything!
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Servings: 4
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Ingredients
For the Marinade
- ½ cup full-fat plain yoghurt
- 1 tbsp lemon juice
- 1 tsp turmeric powder
- 2 tsp garam masala (see Note 1)
- ½ tsp chilli powder or cayenne pepper (see Note 2)
- 1 tsp ground cumin
- 1 tbsp freshly grated ginger
- 2 cloves garlic, crushed
- 1½ lb / 750 g chicken thigh fillets, cut into bite-sized pieces
- 2 tbsp (30 g) ghee or butter, or 1 tbsp vegetable oil (see Note 3)
- 1 cup tomato passata (tomato purée – see Note 4)
- 1 cup heavy / thickened cream (see Note 5)
- 1 tbsp sugar
- 1¼ tsp salt
- Basmati or white rice
- Fresh coriander (cilantro), optional
-
Optional (for a smooth sauce):
Blend all marinade ingredients (except chicken) in a food processor until smooth. -
Marinate the chicken:
Combine chicken with marinade. Cover and refrigerate at least 3 hours, preferably overnight (up to 24 hours). -
Cook the chicken:
Heat ghee, butter, or oil in a large skillet over high heat.
Add chicken pieces—don’t shake off excess marinade (but don’t pour in leftover marinade yet).
Cook for about 3 minutes, until chicken turns white all over (it won’t brown much). -
Make the sauce:
Add tomato passata, cream, sugar, salt, and any leftover marinade from the bowl.
Reduce heat to low and simmer for 20 minutes, stirring occasionally, until the sauce thickens slightly.
Taste and adjust seasoning if needed. -
Serve:
Garnish with coriander and serve hot with basmati rice, naan, or papadums.
-
Garam Masala:
A common Indian spice blend found in most supermarkets. Usually priced like other ground spices. -
Chilli Powder:
Use pure chilli powder or cayenne pepper, not American chili powder (which contains other seasonings). This gives mild heat. -
Ghee:
Clarified butter used in Indian cooking. You can substitute with butter or any neutral-flavored oil. -
Tomato Passata:
Smooth, pureed tomatoes (called “Tomato Puree” in the U.S.). If unavailable, blend canned tomatoes.
Avoid Australian “Tomato Sauce,” which is more like ketchup. -
Cream Substitute (Lighter Option):
Use ¾ cup light cream + ¼ cup milk (full-fat or low-fat). -
Quick No-Fry Papadums:
Microwave raw papadums for 45–60 seconds on the edge of the turntable until puffed. They’ll crisp as they cool. -
Recipe Source:
Adapted from a recipe by Australian chef Luke Mangan. Adjusted to include salt and a lighter cream option.
- Can I use chicken breast instead of thighs?
Absolutely! While thighs are juicier and a bit more forgiving, chicken breast works perfectly fine — just keep an eye on the cooking time so it doesn’t dry out. Cut it into bite-sized pieces and reduce the simmer time slightly.
(P.S. If you’re team white meat, you’ll still get that same rich, buttery sauce magic!)
- My sauce turned out thin — what did I do wrong?
That usually means it just needs a little more time on the stove. Simmer gently (uncovered!) for a few extra minutes to let it thicken.
Also, make sure the cream goes in after the tomato base has had time to cook down — adding it too early can thin things out.
- The sauce tastes too tomatoey. How can I fix it?
No worries — it’s an easy fix! Stir in a splash of cream or a pinch of sugar to mellow out the acidity.
Butter chicken is all about balance: creamy, savory, with just enough sweetness to round it all out.
- Is Butter Chicken spicy?
Not really! Traditional butter chicken is more about warmth and flavor than heat.
If you like things spicy, add a little extra cayenne or fresh chili — but if you’re cooking for the family, it’s beautifully mild as is.
- Can I make it ahead or freeze leftovers?
Yes, and honestly — it tastes even better the next day. The flavors develop overnight and become richer.
Freeze it in portions, then just thaw and reheat gently on the stove with a splash of water or cream to loosen the sauce.
