Creamy Indian Butter Chicken

This butter chicken recipe brings authentic Indian flavors right to your home kitchen with its velvety tomato cream sauce and tender chicken pieces. The balance of aromatic spices creates that restaurant-quality dish many think is impossible to recreate at home, but this version proves otherwise.

I first made this butter chicken on a cold winter evening when I was craving comfort food but couldn't justify another takeout order. My family was skeptical until they took their first bites and now it's requested at least twice a month in our home.

Ingredients

• Chicken thighs cut into chunks provide more flavor and juiciness than breast meat and stay tender even with longer cooking
• Greek yogurt tenderizes the chicken naturally while helping the spices adhere to the meat
• Heavy cream creates that signature richness butter chicken is known for
• Garam masala a warming spice blend that gives authentic Indian flavor profile
• Tomato sauce provides the base for that distinctive orange colored sauce
• Butter adds the silky finish and namesake richness to the dish

Step-by-Step Instructions

Marinate the Chicken

Combine chicken pieces with yogurt and spices and let them mingle for at least 15 minutes. This brief marinade time makes a big difference in flavor development and helps tenderize the meat. The yogurt works to break down proteins while the spices begin to infuse.

Cook the Chicken

Sear the marinated chicken in hot oil until golden brown and cooked through, about 8 to 10 minutes. Look for a slight caramelization on the edges which adds incredible depth of flavor. The chicken should reach 165°F internally but still remain tender.

Prepare the Sauce Base

Create the flavor foundation by sautéing aromatic onions and garlic in butter. This step builds complexity as the butter browns slightly and the vegetables release their natural sweetness. Take your time here as rushing this step means missing out on crucial flavor development.

Build the Sauce

Combine tomato sauce with the aromatics and return the chicken to the pan before adding cream. The sauce will transform before your eyes into that signature orange color as the cream and tomato marry together. The richness begins to develop in this crucial step.

Season and Simmer

Allow all those wonderful spices to bloom in the simmering sauce for a full 10 minutes. This patience pays off as the flavors meld together and intensify, while the sauce thickens to the perfect consistency to coat each piece of chicken beautifully.

Finish with Butter

Add cold butter at the end for a glossy restaurant quality finish. This technique called mounting with butter creates an emulsion that gives the sauce its signature silky texture and rich mouthfeel that makes butter chicken so irresistible.

Bookmark

The garam masala is truly the soul of this dish. I keep a small jar specifically for butter chicken because I make it so often. My daughter once told me she could smell it cooking from the driveway and ran inside immediately knowing exactly what was for dinner.

Spice Level Adjustments

Butter chicken is wonderfully adaptable to different heat preferences. The recipe as written delivers a mild to medium spice level that most family members can enjoy. For those who prefer more heat, double the cayenne pepper or add a finely diced fresh chili pepper with the onions. For a milder version suitable for children or those sensitive to spice, omit the cayenne altogether and reduce the curry powder by half.

Make Ahead Tips

This butter chicken shines as a make ahead meal. Prepare it fully up to three days before serving and store in an airtight container in the refrigerator. The flavors actually deepen and improve overnight as the spices continue to meld. When reheating, do so gently on the stovetop with a splash of water or cream to maintain the sauce consistency. For longer storage, freeze portions for up to three months in freezer safe containers.

Authentic Touches

While this recipe streamlines traditional butter chicken for the home cook, there are simple ways to make it more authentic. Consider marinating the chicken overnight instead of just 15 minutes. Traditional butter chicken often uses a tandoor oven, but you can mimic this by broiling the marinated chicken pieces for 5 minutes before adding them to the sauce. For the most authentic flavor, toast and grind whole spices like cardamom, cinnamon, and cloves to make your own garam masala blend.

Recipe FAQs

→ Can I substitute chicken breasts for thighs in butter chicken?

Yes, you can use chicken breasts instead of thighs, but be careful not to overcook them as they tend to dry out more easily. Reduce the cooking time by 2-3 minutes and ensure they reach 165°F internal temperature.

→ What can I use instead of heavy cream for a lighter version?

For a lighter version, you can substitute half-and-half or a mixture of whole milk and Greek yogurt. Coconut milk also works well for a dairy-free alternative that still provides creaminess.

→ How spicy is this butter chicken?

This butter chicken is mildly spiced with balanced flavors. The cayenne pepper is optional, so you can adjust the heat level to your preference by adding more or less. Without cayenne, it remains flavorful but not spicy.

→ Can I make butter chicken ahead of time?

Yes, butter chicken actually improves in flavor when made ahead. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of cream if needed to restore the silky texture.

→ What is garam masala and where can I find it?

Garam masala is a blend of ground spices common in Indian cuisine, typically including cinnamon, cardamom, cloves, cumin, and coriander. It's available in the spice section of most supermarkets, international grocery stores, or online.

→ Can I freeze butter chicken?

Yes, butter chicken freezes well. Cool completely before transferring to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently, stirring occasionally to prevent separation of the cream sauce.