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This hearty butter chicken recipe has become my weeknight savior with its restaurant-quality flavors that come together in under an hour. The rich, velvety sauce paired with tender chicken creates a comfort food experience that will transport you straight to your favorite Indian restaurant.
I first made this butter chicken during a rainy weekend when I was craving something comforting yet special. The aroma filled my kitchen and now my family requests it at least twice a month. The best part is watching everyone use naan bread to soak up every last drop of that luscious sauce.
Ingredients
- For the Chicken & Marinade
- Skinless boneless chicken thighs provide juicy, tender results that stay moist throughout cooking
- Salt enhances all the flavors and helps tenderize the meat
- Garlic powder adds convenience while still delivering robust flavor
- Sweet paprika contributes beautiful color and mild sweetness
- Curry powder brings that signature Indian flavor profile without needing multiple spices
- Greek yogurt tenderizes the chicken while adding tanginess
- For the Butter Chicken Sauce
- Vegetable oil works perfectly for searing the chicken at higher temperatures
- Butter creates richness and gives the dish its signature name and flavor
- Fresh garlic cloves provide aromatic depth that powder simply cannot match
- Medium onion creates the essential flavor base for authentic butter chicken
- Tomato sauce offers consistency and balanced acidity in every bite
- Sugar balances the acidity from the tomatoes
- Heavy cream delivers that luxurious restaurant-quality texture
- Garam masala brings warmth and complexity as a finishing spice
- Fresh parsley brightens the rich sauce with color and freshness
Step-by-Step Instructions
- Marinate the Chicken
- Combine chicken pieces with salt, garlic powder, paprika, curry powder and Greek yogurt in a medium bowl. Ensure each piece gets thoroughly coated by mixing with your hands or a spoon. Allow the flavors to penetrate while the yogurt begins tenderizing the meat for at least 15 minutes. This quick marinade creates a flavorful foundation.
- Cook the Chicken
- Heat your oil in a large skillet until it shimmers but doesn't smoke. Add marinated chicken pieces without overcrowding, allowing space between each piece. Cook for 8-10 minutes until golden brown edges form and chicken is just cooked through. Remove chicken and set aside, preserving those flavorful browned bits in the pan.
- Prepare the Sauce Base
- Reduce heat to prevent burning the aromatics. Add a tablespoon of butter and watch it melt into the hot oil. Scrape all those delicious browned bits from cooking the chicken. Add minced garlic and diced onion with a pinch of salt which helps them release moisture. Sauté until onions become translucent and the kitchen fills with fragrance.
- Build the Sauce
- Pour tomato sauce into the aromatic base and add sugar to balance acidity. Allow the mixture to simmer briefly to concentrate flavors. Return the cooked chicken to the sauce, stirring gently to coat each piece. Pour in the heavy cream slowly while stirring continuously to create that signature orange hue without curdling.
- Season and Simmer
- Add the cayenne if you enjoy heat, along with garam masala, curry powder and black pepper. Let everything simmer together on low heat for a full 10 minutes. This essential step allows all the flavors to meld and develop complexity. Taste and adjust salt as needed for perfect balance.
- Finish with Butter
- Add the remaining cold butter in pieces, stirring gently until completely melted. This finishing technique creates silkiness and adds a beautiful shine to the sauce. The cold butter emulsifies perfectly into the hot sauce creating that professional restaurant quality finish.
- Serve and Enjoy
- Ladle generous portions over steamed rice and serve with warm naan bread. The bread is essential for scooping up every bit of the luxurious sauce. Garnish with fresh parsley for a pop of color and freshness against the rich orange backdrop.
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My absolute favorite component is the finishing butter technique. I learned this from a chef friend who explained that adding cold butter at the end creates that restaurant-quality silkiness that most home cooks miss. The first time I tried it, my butter chicken transformed from good to spectacular.
Storage and Reheating
This butter chicken keeps beautifully in the refrigerator for up to 3 days in an airtight container. The flavors actually develop and intensify overnight, making it perfect for meal prep. When reheating, do so gently over low heat, adding a splash of cream if the sauce has thickened too much. Avoid microwave reheating if possible as it can cause the sauce to separate.
Ingredient Substitutions
If you prefer white meat, boneless skinless chicken breasts work well but reduce cooking time by about 2 minutes to prevent drying out. For a dairy-free version, coconut cream can replace the heavy cream, creating a slightly different but equally delicious flavor profile. No Greek yogurt on hand? Regular plain yogurt works fine for the marinade, just avoid sweetened varieties.
Authentic vs. Quick Version
Traditional butter chicken or Murgh Makhani typically involves marinating chicken overnight in yogurt and spices, then cooking in a tandoor oven before simmering in a tomato sauce with butter and cream. Our quick version captures the essence of those flavors but streamlines the process for busy home cooks. The result is remarkably close to authentic versions but comes together in a fraction of the time.
Recipe Q&A
- → What cut of chicken works best for butter chicken?
Boneless, skinless chicken thighs are ideal for butter chicken as they remain tender and juicy through the cooking process. Their higher fat content adds flavor and prevents them from drying out. If you prefer, you can substitute with chicken breast, but reduce the cooking time slightly to prevent it from becoming tough.
- → Can I make butter chicken ahead of time?
Yes, butter chicken actually improves in flavor when made ahead! Prepare the dish completely, cool, and refrigerate for up to 3 days. When ready to serve, gently reheat on the stovetop over medium-low heat, adding a splash of cream if needed to restore the silky texture. The flavors will have had time to meld, creating an even more delicious result.
- → How can I make this butter chicken less spicy?
To reduce the heat, simply omit the cayenne pepper entirely. The dish will still have wonderful flavor from the other spices without being spicy. If cooking for mixed preferences, you can prepare the dish mild and offer red pepper flakes or fresh chopped chilies on the side for those who prefer more heat.
- → What can I use instead of heavy cream for a lighter version?
For a lighter version, substitute half-and-half or whole milk mixed with 2 tablespoons of flour (to prevent curdling). Coconut milk makes an excellent dairy-free alternative that adds a subtle tropical note. Greek yogurt (added off-heat and stirred in gradually) can also work, though it will create a tangier flavor profile.
- → Where can I find garam masala if my local store doesn't carry it?
Check international food aisles, specialty spice shops, or order online if your local store doesn't stock garam masala. Alternatively, make your own by combining 1 part cumin, 1 part coriander, 1/4 part cardamom, 1/4 part black pepper, 1/4 part cinnamon, and a pinch each of cloves and nutmeg. While not identical to traditional garam masala, it will provide a similar aromatic quality.
- → What sides pair well with butter chicken besides rice and naan?
While rice and naan are traditional, butter chicken pairs wonderfully with other sides. Try serving with quinoa, cauliflower rice for a lower-carb option, or mashed potatoes for fusion comfort food. For vegetables, consider steamed green beans with cumin, roasted cauliflower with turmeric, or a simple cucumber-yogurt salad (raita) to complement and cool the rich sauce.