Classic Butter Chicken Recipe: Restaurant-Quality Curry at Home

Butter chicken is one of the world’s most beloved curries, and for good reason. This rich, creamy, and mildly spiced dish delivers restaurant-quality flavors in under an hour from your own kitchen.

The combination of tender chicken in a silky tomato and cream sauce is comfort food at its finest. You don’t need fancy equipment or rare ingredients to recreate this Indian classic-just a few pantry staples and a willingness to try something delicious. Once you’ve mastered this recipe, you’ll understand why butter chicken remains a favorite at dinner tables everywhere.

Nutrition Facts

Per 100g of butter chicken (including sauce):

• Calories: 180 kcal
• Protein: 18g
• Carbohydrates: 6g
• Fat: 8g
• Fiber: 1g
• Sodium: 520mg

*Note: These values are approximate and may vary based on the exact proportions and cooking method used.*

Ingredients

• 800g boneless, skinless chicken breasts, cut into bite-sized pieces
• 4 tablespoons butter (divided: 2 for cooking, 2 for sauce)
• 2 tablespoons vegetable oil
• 1 large onion, finely diced
• 4 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 teaspoons garam masala
• 1 teaspoon paprika
• 1 teaspoon turmeric
• 400ml canned tomato puree
• 200ml heavy cream
• 2 tablespoons tomato paste
• Salt and pepper to taste

Step-by-Step Instructions

1. Prepare the Chicken

Start by cutting your chicken breasts into bite-sized pieces, roughly 3-4 cm in size. This ensures even cooking and makes eating easier. Season the chicken generously with salt and pepper on all sides. Pat the pieces dry with paper towels-this helps them brown better when they hit the pan and creates a more flavorful crust. Setting your chicken aside on a clean plate will keep your workspace organized as you move through the recipe.

2. Sear the Chicken

Heat 1 tablespoon of butter and 1 tablespoon of oil in a large, heavy-bottomed pan over medium-high heat. Once the pan is hot and shimmering, carefully add half the chicken pieces in a single layer. Allow them to cook undisturbed for 2-3 minutes until they develop a golden-brown crust. Flip and cook for another 2-3 minutes. Transfer the seared chicken to a plate and repeat with the remaining butter, oil, and chicken. You’re not cooking the chicken all the way through-just getting color on the outside. This browning step is crucial for building deep flavor in your sauce.

3. Cook the Aromatics

In the same pan, add the diced onion and sauté over medium heat for 5-6 minutes, stirring occasionally, until the onions become soft and translucent. Add the minced garlic and ginger, cooking for another 2 minutes until fragrant. This aromatic base will form the foundation of your sauce, so take time to ensure the garlic and ginger are evenly distributed throughout the pan. You should notice a wonderful aroma filling your kitchen at this point.

4. Bloom the Spices

Add the garam masala, paprika, and turmeric to the onion mixture. Stir constantly for 1-2 minutes. This blooming process activates the spices’ essential oils, making them more flavorful than if you simply added them to the sauce. You’ll notice the spices coating the onions and releasing their aromatic compounds. This step significantly enhances the final flavor profile of your dish.

5. Build the Sauce

Stir in the tomato paste and cook for 1 minute, then add the canned tomato puree. Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Let it simmer for about 5 minutes to allow the flavors to meld and develop. The sauce should reduce slightly and deepen in color.

6. Add Cream and Chicken

Reduce heat to low and stir in the heavy cream, mixing until the sauce reaches a smooth, velvety consistency. Return the seared chicken pieces to the pan, stirring gently to coat each piece with the sauce. Simmer for 8-10 minutes until the chicken is cooked through and the sauce coats the back of a spoon. Taste and adjust seasonings with additional salt and pepper as needed.

7. Final Finish

Turn off the heat and add the remaining 1 tablespoon of butter, stirring until completely melted. This last addition of butter enriches the sauce and gives it a luxurious finish. Let the butter chicken rest for 2-3 minutes before serving-this allows the flavors to settle and meld.

Tips for Variations or Side Dishes

Spice Level: If you prefer a spicier butter chicken, add ½-1 teaspoon of red chili powder in step 4, or include fresh red chilies with the aromatics.

Protein Options: This recipe works wonderfully with paneer (Indian cottage cheese), chickpeas, or mushrooms for a vegetarian version.

Lighter Version: Substitute Greek yogurt for half the heavy cream to reduce calories while maintaining creaminess.

Side Dish Pairings: Serve your butter chicken with steamed basmati rice, naan bread, or roti. A simple cucumber and tomato salad with lemon dressing provides a refreshing contrast to the rich sauce.

Serving Suggestions

Pour your butter chicken into a serving dish and garnish generously with fresh cilantro leaves for brightness and color. A sprinkle of crushed pistachios or cashews adds an elegant touch and a subtle textural contrast. Serve immediately with your chosen grain or bread, ensuring there’s plenty of sauce on each plate-you’ll want to soak up every drop. Butter chicken tastes even better the next day as the flavors deepen, making it perfect for meal prep.

FAQ

1. Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are actually more flavorful and juicier than breasts. Use the same quantity, but they may require an extra 2-3 minutes of simmering in the sauce to ensure they’re fully cooked through.

2. How should I store leftovers?

Store leftover butter chicken in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. Reheat gently on the stovetop over low heat, adding a splash of cream if needed to restore the sauce’s consistency.

3. Can I make this ahead for meal prep?

Yes, butter chicken actually improves with time as the flavors develop further. Prepare it up to 2 days ahead and refrigerate. Simply reheat gently when ready to serve. You can also prepare it through step 5, then add the cream and chicken just before serving.

4. What if my sauce is too thick?

If the sauce becomes too thick, simply stir in a splash of heavy cream or chicken broth to reach your desired consistency. Add it gradually and taste as you go to avoid over-thinning the sauce.

5. Is butter chicken gluten-free?

This traditional butter chicken recipe is naturally gluten-free as it contains no flour or wheat products. However, always double-check your garam masala and tomato products to ensure they’re gluten-free if you’re cooking for someone with celiac disease or gluten sensitivity.