This Butter Chicken stands up against any takeout dish you can find! Combining ethnic spices and simple ingredients to create one delicious and aromatic meal.
I love the complexity of flavors in Butter Chicken. Warm, aromatic spices come together with a handful of other simple ingredients to make one gorgeous, luscious, creamy dish. This butter chicken is comparable to any Indian takeout and is easy enough to make right in the comfort of your own home!
I dream of curry dishes, they are so flavorful and surprisingly easy to put together! This butter chicken is no different, made all in one pot – this is an aromatic and flavorful dish that will surely become a favourite and added to your weekly dinner rotation.
What is butter chicken?
Butter chicken is a modern Indian curry dish. Tender chicken cooked in a mildly spiced tomato based sauce, typically served over rice.
Ingredients
Keep scrolling down to the printable recipe card for FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!
- Chicken – Chicken breast, boneless and skinless – cubed.
- Yogurt – Plain yogurt or sour cream will work.
- Spices – I used a blend of Ground Coriander, Cumin, Smoked Paprika, Turmeric and Garam Masala (For information on garam masala, keep scrolling!)
- Salt – To taste.
- Garlic – Minced.
- Ginger – Fresh ginger, minced (paste will work as well!)
- Butter – I used unsalted to control the sodium!
- Onion – Medium onion, finely chopped.
- Passata – Tomato passata or tomato sauce will work.
- Cream – I used heavy cream. You can use half and half for a lighter fare.
- Cilantro – Freshly chopped
How to make butter chicken
- Marinate Chicken: Add the chicken, yogurt, spices, salt, and half each of the garlic and ginger to a large mixing bowl or resealable freezer bag. Mix everything well and transfer to the fridge to marinate for at least 1 hour. If using a bowl, cover it with plastic wrap.
- Cook Chicken: Melt 2 tbsp of the butter in a deep skillet over medium-high heat. Add the onion, chicken and marinade to the skillet and cook for 5-7 minutes, until the chicken is mostly cooked through. Stir occasionally.
- Add Remaining Ingredients: Stir in the remaining garlic and ginger. Cook for 30 seconds – 1 minute, or until aromatic. Stir in the passata and heavy cream, then turn the heat down to a simmer. Cook for 15 minutes, stirring occasionally. Stir in remaining 2 tbsp butter.
- Finish & Serve – Taste for seasoning and garnish with cilantro. Serve over steamed rice with a side of naan.
What is Garam Masala?
Garam Masala is a staple spice when it comes to Indian Cuisine. Translated to “warm spice,” this blend includes cinnamon, cardamom, cloves, cumin, coriander, nutmeg and peppercorns. It can be found in most grocery stores or easily made at home!
How to serve
Spoon this yummy dish over fluffy jasmine or coconut rice, serve alongside warm naan, over fries, substitute it for pizza sauce, even serve it over pasta! This butter chicken is so delicious, you’ll want to serve it with EVERYTHING!
How to store leftover butter chicken
Store leftovers in a shallow airtight container in your fridge for 3-4 days or in the freezer for up to 3 months! If frozen, allow to thaw in the fridge and reheat on the stove when ready to eat!
Did you like this chicken recipe? Try these!
- Honey Mustard Chicken
- Instant Pot Cashew Chicken
- Skillet Chicken Satay
- Sweet and Sour Chicken
- Coconut Chicken Curry
- Spicy Brazilian Coconut Chicken
- Chicken Cacciatore
- Marry Me Chicken
- Chicken Korma
- Instant Pot Chicken Tikka Masala
- Coconut Shrimp Curry
Craving More? Follow Along:
Butter Chicken
Equipment
Ingredients
- 1 1/2 pounds chicken breast boneless and skinless, cubed
- 1/3 cup plain yogurt
- 1 tablespoon garam masala
- 1 tablespoon coriander ground
- 1 teaspoon cumin ground
- 2 teaspoon smoked paprika
- 1 teaspoon turmeric
- 1 teaspoon salt or to taste
- 6 cloves garlic minced
- 1 tablespoon fresh ginger minced or paste
- 4 tablespoon butter unsalted
- 1 medium onion chopped fine
- 1 cup passata or tomato sauce
- 1 cup heavy cream
- 1 tablespoon cilantro freshly chopped
Instructions
- Add the chicken, yogurt, spices, salt, and half of each the garlic and ginger to a large mixing bowl or sealable freezer bag. Mix everything well and transfer to the fridge to marinate for at least 1 hour. If using a bowl, cover it with plastic wrap.
- Melt 2 tbsp of the butter in a deep skillet over medium-high heat. Add the onion, chicken and marinade to the skillet and cook for 5-7 minutes, until the chicken is mostly cooked through. Stir occasionally.
- Stir in the remaining garlic and ginger. Cook for 30 seconds – 1 minute, or until aromatic. Stir in the passata and heavy cream, then turn the heat down to a simmer. Cook for 15 minutes, stirring occasionally. Stir in remaining 2 tbsp butter.
- Taste for seasoning and garnish with cilantro. Serve over steamed rice with a side of naan.
Tips & Notes:
- Store leftovers in a shallow airtight container in your fridge for 3-4 days or in the freezer for up to 3 months! If frozen, allow to thaw in the fridge and reheat on the stove when ready to eat!
Trish says
Wow! This is the best recipe! We were blown away! Only thing I did differently was added in some broccoli and zucchini because I prefer mostly veg. Whilst my husband prefers all meat. Thanks for this one! Going on my rotation
Joanna Cismaru says
Glad to hear you enjoyed it!
Shahenaaz says
I am lactose intolerant. What can you suggest replacing the heavy cream with?
Riley Samuelson says
Coconut milk!
Shahenaaz says
Thanks!