There’s comfort in a bowl of rich, silky tomato gravy clinging to tender pieces of chicken. This Indian Butter Chicken recipe takes pantry-friendly ingredients and turns them into a weeknight-worthy dinner that still feels special. It’s rooted in classic flavors — garam masala, turmeric, ginger, and garlic — balanced with tomato sauce and a splash of cream for that signature velvety finish. Below you’ll find the full ingredient list, clear step-by-step directions rewritten for clarity, and helpful tips to get the best texture and flavor every time.
Why this version works
This recipe keeps things straightforward: marinate the chicken in a spiced yogurt base to tenderize and infuse it with flavor, sear briefly for color, then finish gently in a creamy tomato sauce. Using boneless, skinless chicken thighs ensures juicy, forgiving meat that won’t dry out. The blend of garam masala, cumin, turmeric, and a touch of cayenne creates depth without being overwhelming. A little butter enriches the sauce, while tomato paste and a pinch of sugar round the acidity. Serve over rice or with flatbreads for a crowd-pleasing meal.
Ingredients
- ¾ cup full-fat plain yogurt
- 2 cloves garlic, minced
- 1 tablespoon lemon juice (from ½ lemon)
- 1 tablespoon grated fresh ginger
- 1 tablespoon Garam Masala (Indian spice)
- 1 teaspoon ground turmeric
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground cayenne pepper, or more to taste
- 1½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 3 tablespoons unsalted butter (⅜ stick)
- 8 ounces tomato sauce (1 can)
- 1 cup heavy cream
- 1 tablespoon tomato paste
- ½ tablespoon granulated sugar
- Fresh cilantro, optional, for serving
Equipment
- Mixing bowl
- Large skillet or sauté pan
- Measuring cups and spoons
- Wooden spoon or spatula
- Sharp knife and cutting board
- Small bowl for tomato paste (optional)
Step-by-step directions
Follow these rewritten directions to make the recipe flow smoothly from marinating to serving. The sequence preserves the original order but clarifies each action.
- Make the marinade. In a medium mixing bowl, combine ¾ cup full-fat plain yogurt, 2 cloves minced garlic, 1 tablespoon lemon juice, and 1 tablespoon grated fresh ginger. Add 1 tablespoon Garam Masala, 1 teaspoon ground turmeric, ½ teaspoon ground cumin, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, and ¼ teaspoon ground cayenne pepper. Whisk or stir until the mixture is uniform and the spices are evenly distributed.
- Marinate the chicken. Add 1½ pounds boneless, skinless chicken thighs cut into 1-inch pieces to the yogurt-spice mixture. Toss thoroughly so each piece is coated in the marinade. Cover the bowl and refrigerate for at least 30 minutes; longer (up to 4–6 hours) will develop deeper flavor.
- Prepare the pan and sear the chicken. Heat a large skillet or sauté pan over medium-high heat. Add 3 tablespoons unsalted butter and let it melt until it foams slightly. Remove excess marinade from the chicken pieces (shake off or use a slotted spoon) and add the chicken to the hot butter in a single layer, working in batches if necessary. Sear the chicken for 2–3 minutes per side, or until lightly browned. The goal is to develop color, not to fully cook through.
- Combine with tomato sauce. Reduce heat to medium. Pour 8 ounces tomato sauce into the same pan with the seared chicken. Stir to combine, scraping up any browned bits from the bottom of the pan for extra flavor.
- Add tomato paste and sugar. Stir in 1 tablespoon tomato paste and ½ tablespoon granulated sugar until the paste dissolves and the sauce becomes uniform in color. The sugar balances the acidity of the tomatoes.
- Simmer gently. Bring the sauce to a low simmer, then reduce the heat to maintain a gentle simmer. Cover the pan partially with a lid and let the chicken cook in the sauce for 8–10 minutes, or until the chicken reaches an internal temperature of 165°F and is cooked through.
- Finish with cream. Lower the heat to low. Stir in 1 cup heavy cream, mixing until the sauce turns silky and slightly thickens. Allow the flavors to meld for 2–3 minutes without bringing the sauce to a hard boil.
- Adjust seasoning and serve. Taste the sauce and adjust with more salt, pepper, or cayenne if needed. If you like a brighter finish, stir in a small squeeze of lemon juice to balance the richness. Spoon the butter chicken over steamed rice or your favorite flatbread. Garnish with fresh cilantro if desired.
Timing and make-ahead tips
- Marinating: At least 30 minutes, up to 6 hours in the refrigerator. Even a short marinade helps tenderize and flavor the chicken.
- Hands-off simmer: Once the chicken is in the sauce, it needs 8–10 minutes to finish cooking. This is a good time to prepare rice or a quick salad.
- Make-ahead: The sauce holds up well in the fridge for 2–3 days. Rewarm gently on the stovetop over low heat and stir in a splash of cream or water if it has thickened too much.
Serving suggestions
This Indian Butter Chicken shines with simple accompaniments:
- Steamed basmati rice or jeera (cumin) rice to soak up the sauce.
- Warm flatbreads like naan, roti, or pita for scooping.
- A crisp cucumber and tomato salad with a light lemon-yogurt dressing for contrast.
- Pickled onions or sliced fresh chilies if you like extra tang or heat.
Flavor notes and substitutions
- Spice heat: The recipe uses ¼ teaspoon cayenne. Increase to taste if you prefer more kick, or omit entirely for a milder sauce.
- Chicken: Boneless, skinless thighs are ideal for juicy results. You can substitute with chicken breasts, but reduce cook time slightly and watch for doneness to avoid drying out.
- Dairy swap: This recipe relies on full-fat yogurt and heavy cream for texture. For a lighter finish, use half-and-half, but the sauce will be less rich and slightly thinner.
- Tomato base: Using an 8-ounce can of tomato sauce keeps the sauce smooth. If you only have crushed tomatoes, pulse or blend briefly to a smooth consistency before using.
Common questions
Can I make this in a slow cooker? Yes — brown the chicken quickly in butter first to develop flavor, then transfer to a slow cooker with the tomato sauce, tomato paste, and sugar. Stir in cream during the last 20–30 minutes of cooking. Cook on low for 3–4 hours.
Why use yogurt in the marinade? The full-fat plain yogurt tenderizes the chicken and helps the spices adhere, adding a subtle tang that rounds the overall flavor.
Can I freeze leftovers? Yes. Cool completely, then freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stove, adding a splash of cream or water if needed.
Final notes
This version of Indian Butter Chicken keeps the technique uncomplicated while delivering classic, comforting flavors. The marinade, brief sear, and creamy tomato sauce create a dish that’s both weeknight-friendly and dinner-party worthy. Follow the step-by-step directions above, keep the ingredient amounts exact, and you’ll end up with tender chicken and a sauce that begs to be sopped up with rice and bread.
Enjoy — and don’t forget a bowl of steaming rice and a handful of chopped cilantro for a fresh finish.
Indian Butter Chicken
Equipment
- large zip-top bag
- Large Skillet
- Measuring Spoons
- Measuring Cups
- Spatula or tongs
Ingredients
- 3/4 cup full-fat plain yogurt
- 2 cloves garlic minced
- 1 tablespoon lemon juice from 1/2 lemon
- 1 tablespoon fresh ginger grated
- 1 tablespoon garam masala
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground cayenne pepper or more to taste
- 1.5 pounds boneless skinless chicken thighs cut into 1-inch pieces
- 3 tablespoons unsalted butter (or ghee)
- 8 ounces tomato sauce 1 can
- 1 cup heavy cream
- 1 tablespoon tomato paste
- 1/2 tablespoon granulated sugar
- fresh cilantro optional, for serving
Instructions
- In a large zip-top bag, combine the yogurt, minced garlic, lemon juice, grated ginger, garam masala, turmeric, cumin, salt, black pepper, and cayenne; press or stir to blend the spices into the yogurt.
- Add the chicken pieces to the bag and massage to thoroughly coat them in the spiced yogurt mixture.
- Seal the bag and refrigerate the chicken for at least 3 hours or overnight.
- When ready to cook, heat 1 to 2 tablespoons of the butter or ghee in a large skillet over medium-high heat.
- Working in batches to avoid crowding, cook the coated chicken pieces 2–4 minutes per side until lightly golden; remove and set aside.
- Reduce heat to medium, add the remaining butter to the skillet, then stir in the tomato sauce, heavy cream, tomato paste, and sugar until smooth and combined.
- Return the browned chicken to the skillet, reduce heat to medium-low, and simmer, stirring occasionally, about 20 minutes until the sauce thickens and the chicken is cooked through.
- Taste and adjust seasoning if needed, then serve garnished with fresh cilantro if desired.
Notes
- You can use full-fat Greek yogurt instead of regular yogurt.
- Use 1/4 teaspoon ground ginger if fresh ginger is not available.
- Omit the cayenne if you prefer no heat.
- Boneless skinless chicken breasts can be substituted for thighs.
- Ghee can be used in place of butter for a richer flavor.
- Half-and-half can replace heavy cream for a lighter sauce.
