Indian Butter Chicken Recipe That Beats Your Takeout: Creamy, Bold, Unapologetically Delicious

You shouldn’t need a plane ticket or a Michelin star to taste luxury. This indian butter chicken recipe turns ordinary chicken into a velvety, tomato-butter hug with just a few pantry moves. It’s rich, bold, and somehow still balanced—like a power suit with slippers.

If you’ve ever wanted restaurant-level results without restaurant-level chaos, this is your playbook. Keep your delivery app closed; tonight you’re the hero.

Why You’ll Love This Recipe

Restaurant-quality at home: You’ll get that signature silky sauce and deep flavor without mystery ingredients.
Short marination, big payoff: Even 30 minutes makes a difference, but overnight turns it into “wow” territory.
Custom heat levels: Keep it mellow for the family or crank it up if you like to sweat a little.
Leftovers-friendly: It tastes even better the next day. Sauce + time = magic.
Weeknight viable: Streamlined steps, simple tools, and no stress—just that glossy finish.

Shopping List – Ingredients

Chicken: 1.5 lbs boneless, skinless chicken thighs (or breasts), cut into bite-size pieces
For the marinade:
- 3/4 cup full-fat plain yogurt (or Greek yogurt)
- 1.5 tbsp lemon juice
- 1 tbsp ginger-garlic paste (or 1.5 tsp each grated ginger and minced garlic)
- 2 tsp garam masala
- 1.5 tsp ground coriander
- 1 tsp ground cumin
- 1–1.5 tsp Kashmiri chili powder (or 1 tsp paprika + 1/4 tsp cayenne)
- 1 tsp salt
For the sauce:
- 3 tbsp unsalted butter, divided (plus extra to finish)
- 1 tbsp neutral oil (like canola)
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp garam masala
- 1/2 tsp turmeric
- 1/2–1 tsp Kashmiri chili powder (or mild paprika for less heat)
- 1.5 cups tomato puree (passata) or crushed tomatoes
- 1 tbsp tomato paste
- 1–2 tsp sugar (to taste, balances acidity)
- 1 tsp salt (adjust to taste)
- 3/4 cup heavy cream (or 2/3 cup coconut cream for dairy-free)
- 1/4 cup water or low-sodium chicken stock, as needed
To finish:
- 2 tbsp butter for gloss (optional but recommended)
- 2 tbsp chopped fresh cilantro
- Warm naan or basmati rice, for serving

The Method – Instructions

Marinate the chicken: In a bowl, mix yogurt, lemon juice, ginger-garlic paste, garam masala, coriander, cumin, Kashmiri chili, and salt.
Toss chicken to coat well. Cover and chill for at least 30 minutes; 4–12 hours is ideal.
Sear or broil the chicken: Heat a large skillet over medium-high with a splash of oil. Shake excess marinade off and sear chicken in batches until lightly charred on the edges and 80% cooked, about 3–4 minutes per side.
Alternatively, broil on a sheet pan at high heat until charred spots appear.
Build the flavor base: In the same pan, lower to medium. Add 2 tbsp butter and remaining oil if needed. Sauté onion until soft and golden, 6–8 minutes.
Stir in garlic and ginger for 1 minute until fragrant.
Bloom the spices: Add coriander, cumin, garam masala, turmeric, and chili powder. Stir 30 seconds. If it looks dry, splash a tablespoon of water to prevent burning—trust your nose.
Tomato time: Add tomato puree and tomato paste.
Stir in sugar and salt. Simmer 8–10 minutes, stirring occasionally, until the sauce darkens and thickens. If it splatters, partially cover.
Blend for silkiness (optional but pro move): Blend the sauce with an immersion blender until smooth.
This gives that restaurant-level finish. If you skip blending, it will still taste fantastic, just a bit rustic.
Finish the sauce: Return sauce to the pan. Stir in cream and 1 tbsp butter.
Bring to a gentle simmer; thin with water/stock to your preferred consistency—coats a spoon but still pourable.
Add the chicken: Fold in seared chicken (and any juices). Simmer on low 5–8 minutes until cooked through and tender. Taste and adjust salt, sugar, or chili.
Want richer? Add another pat of butter. No judgment.
Garnish and serve: Sprinkle with cilantro, swirl in the final tbsp of butter, and serve hot with naan or basmati rice.
Prepare for applause.

Keeping It Fresh

Fridge: Store in an airtight container for 3–4 days. The flavors deepen by day two—chef’s kiss.
Freezer: Freeze for up to 2 months. Cool completely, portion into flat freezer bags, and label.
Thaw overnight in the fridge.
Reheat: Warm gently on the stovetop over low heat with a splash of water or cream to loosen. Avoid boiling; it can split the sauce.
Make-ahead tips: Marinate the chicken a day ahead, or cook and chill the sauce separately. Combine and simmer right before serving for maximum freshness.

Health Benefits

Protein-forward: Chicken thighs offer juicy texture and steady protein, keeping you satisfied longer.
Anti-inflammatory spices: Garlic, ginger, turmeric, and cumin bring antioxidants and digestive support.
Flavor with benefits—best combo ever, IMO.
Customizable richness: You control the butter and cream. Use half-and-half or coconut cream to tweak calories and dairy content.
Balanced meal: Pair with basmati rice and a cucumber salad or sautéed greens for fiber and micronutrients.

Pitfalls to Watch Out For

Skipping the marinade: It’s your fast track to tenderness and deep flavor. Even 30 minutes matters.
Overcrowding the pan: Steamed chicken is not the vibe.
Sear in batches for char and caramelization.
Scorched spices: Bloom spices briefly and add a splash of water if the pan is dry. Burnt spice = bitter sauce.
Broken sauce: Don’t boil after adding cream. Gentle simmer only; treat it like the diva it is.
Under-seasoning: Tomatoes need salt and a touch of sugar to balance acidity.
Taste as you go—be the boss.

Alternatives

Dairy-free: Swap butter for vegan butter or coconut oil; use coconut cream instead of heavy cream. Flavor stays lush.
Lean protein: Chicken breast works—just don’t overcook. Tofu or paneer for a stellar vegetarian spin.
No-blend shortcut: Use smooth passata and grate the onion finely.
You’ll get close to that silky texture without blending.
Spice swap: No Kashmiri chili? Use paprika for color plus a pinch of cayenne for heat.
Low-carb: Serve with cauliflower rice or roasted veggies. Still indulgent, less starch—win-win.

FAQ

Can I make butter chicken in a slow cooker?

Yes.

Sear the marinated chicken first for flavor, then add sauce ingredients (minus cream) to the slow cooker on low for 4–5 hours. Stir in cream and butter at the end and warm through.

What’s the difference between butter chicken and chicken tikka masala?

Butter chicken tends to be creamier, slightly sweeter, and uses more butter and cream. Tikka masala is usually spicier and more tomato-forward with a tangier profile.

Cousins, not twins.

Is Greek yogurt okay for the marinade?

Absolutely. It clings well to the chicken and tenderizes like a champ. If it’s very thick, loosen with a tablespoon of water.

Do I have to use garam masala?

It’s highly recommended.

Garam masala brings warmth and complexity. If you must substitute, use a mild curry powder and a pinch of cinnamon and cardamom, FYI it won’t be exactly the same.

How do I get that signature red color?

Kashmiri chili powder delivers color without too much heat. Paprika plus a touch of cayenne also works.

Food coloring isn’t necessary.

Can I reduce the butter?

Yes. The sauce will still be delicious with less butter. Add a small knob at the end to finish—this delivers gloss and flavor with minimal extra fat.

What if my sauce is too thick or too thin?

Thin with water or stock in small splashes until it coats a spoon.

If it’s too thin, simmer uncovered for a few minutes to reduce.

Can I make it ahead for guests?

Definitely. Cook fully, chill, and reheat gently before serving. It often tastes better the next day as the flavors meld.

The Bottom Line

This indian butter chicken recipe gives you creamy comfort, reliable technique, and lip-smacking flavor without a culinary degree.

The marinade lays the foundation, the spices sing, and the finish is velvet in a bowl. Keep it classic or tweak it to your goals—either way, you’ll beat takeout and earn repeat requests. Ready to upgrade your dinner game?

This is the move.