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A bowl of creamy butter chicken garnished with fresh cilantro

Classic Butter Chicken

This classic butter chicken recipe features tender chicken thighs marinated in yogurt and spices, then simmered in a rich, creamy tomato-based sauce. Perfect for a comforting and flavorful Indian-inspired meal.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 4 people
Calories 450 kcal

Equipment

  • large bowl
  • large pan or Dutch oven
  • blender (optional)

Ingredients
  

Chicken

  • 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces

Marinade

  • 1/2 cup Greek yogurt
  • 1 tbsp ginger-garlic paste divided
  • 1/2 lemon, juiced
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder Kashmiri for color, or regular for heat
  • 1 tsp ground cumin
  • 1 tsp garam masala divided

Sauce

  • 2 tbsp butter
  • large onion, finely chopped
  • 1 can crushed tomatoes or tomato purée 28 ounce
  • 1 tbsp fenugreek leaves (kasoori methi), crushed
  • 1/4 cup cashews or blanched almonds, soaked in warm water for 15 minutes optional, for creaminess
  • 1/2 cup heavy cream
  • 1 tsp sugar or honey optional, to balance acidity
  • Fresh cilantro, chopped, for garnish
  • Salt to taste
  • 1 tbsp oil or ghee for searing chicken

Instructions
 

Marinate

  • Combine chicken with yogurt, half of the ginger-garlic paste, lemon juice, turmeric, chili powder, cumin, and half of the garam masala. Mix thoroughly, cover, and refrigerate for at least 30 minutes, or ideally 2-4 hours.

Sear

  • Heat oil or ghee in a large pan over medium-high heat. Sear the marinated chicken batches until lightly browned and cooked through, then remove and set aside.

Sauce Base

  • Melt butter in the same pan, then sauté chopped onion until soft and translucent for 5-7 minutes. Add the remaining ginger-garlic paste and cook for one minute until fragrant.

Build Sauce

  • Stir in crushed tomatoes, remaining chili powder, remaining garam masala, and crushed fenugreek leaves. Cook, stirring, until the sauce thickens and oil separates, about 10-15 minutes, adding water if needed.

Blend

  • If desired, drain and add cashews/almonds to the sauce. Optionally, carefully transfer the sauce to a blender and blend until completely smooth, or use an immersion blender.

Simmer

  • Return the smooth sauce to the pan, add the cooked chicken, and a bit of water or broth for desired consistency. Simmer gently for 10-15 minutes to meld flavors.

Finish & Garnish

  • Stir in heavy cream and optional sugar or honey, then taste and adjust salt if needed. Heat through gently without boiling, then garnish generously with fresh cilantro.

Serve

  • Ladle hot butter chicken into bowls and serve immediately with Basmati rice and warm naan.

Notes

For best flavor, marinate the chicken overnight. Adjust spice levels to your preference. If you don't have fresh ginger-garlic paste, you can mince 1 inch of ginger and 3-4 cloves of garlic. The cashews or almonds add a lovely richness and help create a smoother sauce.