Classic Indian Butter Chicken with Creamy Tomato Sauce

Chef’s Secret: Okay, I’m going to sound a little kitchen-mystic, but stick with me — this butter chicken recipe started as my “shortcut discovery” when I wanted restaurant-level comfort without the long commute. I’ll show you how a quick marinade, a hot pan, and a tiny trick with butter at the end create a sauce so glossy and rich you’ll think I used culinary voodoo. In two minutes you’ll smell warm cloves and roasted tomato sweetness; in twenty you’ll be dunking naan like it owes you money. I love sharing this because it feels fancy but cooks fast — and those little secrets make every bite sing.

Quick Facts

• Yield: Serves 4
• Prep Time: 20 minutes (plus 30 minutes to marinate)
• Cook Time: 25 minutes
• Total Time: 1 hour 15 minutes (including marinating)

Why This Recipe is Awesome

This butter chicken delivers a silky, creamy tomato sauce that clings to juicy pieces of chicken — tangy, subtly sweet, and buttery. It tastes restaurant-class but stays friendly to busy weeknights. The texture balances tender chicken with a lush sauce; the aroma hits you with warm spices and roasted tomato. It’s so easy even your oven can’t mess it up — plus that final swirl of butter makes everything feel celebratory without fuss.

Ingredients

For the Main Dish:

• 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup plain yogurt (Greek or regular)
• 1 tbsp fresh lemon juice
• 1 tsp salt
• 1 tsp ground cumin
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/2 tsp chili powder or paprika (adjust for heat)
• 3 tbsp vegetable oil or ghee, divided
• 3 tbsp unsalted butter, divided
• 1 medium yellow onion, finely chopped (about 1 cup)
• 4 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 (28 oz) can crushed tomatoes or tomato puree
• 3/4 cup heavy cream
• 1 tsp sugar or honey (balances acidity)
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

For the Sauce / Garnish (if applicable):

• 1/2 tsp kasuri methi (dried fenugreek leaves), optional but lovely
• Extra butter for finishing (about 1 tbsp)

How I Make It

Step 1:

I start by whisking the yogurt, lemon juice, salt, cumin, garam masala, turmeric, and chili powder in a bowl. I toss the chicken in that marinade until every piece gets coated and then let it rest for at least 30 minutes — longer if I plan ahead. This softens the meat and layers in flavor. Tip: if you forget to marinate, even 15 minutes helps.

Step 2:

I heat a large skillet over medium-high heat and add 2 tbsp oil. When the oil shimmers, I add chicken in a single layer and let it sear without moving it for about 2–3 minutes per side so it gets nice color. I want those browned edges — they add depth to the sauce. I don’t worry about cooking through; the chicken finishes in the sauce.

Step 3:

In the same pan, I reduce the heat to medium and add 1 tbsp butter and the chopped onion. I sauté until the onion turns translucent and starts to brown at the edges — about 6–8 minutes. Then I stir in garlic and ginger and cook 30 seconds until fragrant; the kitchen fills with a warm, gingery aroma. I sprinkle in another 1 tsp garam masala (for a flavor bump) and stir for a few seconds to toast the spices.

Step 4:

Next, I pour in the crushed tomatoes and scrape up any browned bits from the pan. I simmer the sauce on medium-low for about 10 minutes so it thickens and the flavors marry — you’ll smell sweet tomato notes and see the sauce deepen to a rich red. I add the seared chicken back into the pan, stir in the heavy cream and 1 tbsp butter, and simmer gently for another 6–8 minutes until the chicken reaches 165°F and the sauce becomes silky.

Step 5:

For the finish, I crush the kasuri methi between my palms and sprinkle it over the sauce, then swirl in a little extra butter for shine. I garnish with chopped cilantro and serve immediately — I love dunking warm naan and watching it scoop up that creamy, tomatoey goodness. If the sauce looks too thick, I add a splash of water; too thin, I simmer a minute or two more.

Pro Tips

• For best browning, pat chicken dry before marinating. Moisture steams the meat, so dry pieces get crisper edges.
• If you want smoky depth without a grill, add a drop of liquid smoke or briefly char tomatoes under the broiler before crushing.
• Freeze leftover sauce in portions. Thaw and reheat gently; it tastes even better the next day as flavors meld.
• Use heavy cream for the richest texture; for lighter creaminess, use plain whole-milk yogurt stirred in at the end to avoid curdling.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Chicken ↔ Tofu: Use firm tofu cubes, press well, and pan-sear. The sauce stays the same; tofu soaks up flavor differently (more mild).
• Heavy cream ↔ Greek yogurt: Greek yogurt gives tang and fewer calories — whisk it with a bit of warm sauce off-heat to prevent curdling.
• Dairy-free: Swap heavy cream for full-fat coconut milk for a creamy, slightly coconutty finish.
• Ghee ↔ Butter: Use ghee for a nuttier flavor. If you must use oil instead of butter, use ¾ the amount of oil; you’ll miss that buttery magic.

Variations & Tips

• Make it spicy: add chopped green chilies or extra chili powder and a pinch of cayenne.
• Kid-friendly: reduce chili, add a touch more sugar, and serve with buttery rice or plain naan.
• Smoky twist: char an onion and a tomato, then blend into the sauce for a tandoor-esque flavor.
• Herb-forward: add toasted cumin seeds and fresh fenugreek leaves for a fragrant lift.
• One-pot weeknight: skip searing and cook chicken straight in the sauce for a faster, albeit slightly less caramelized, result.
• Creative twist: stir in roasted cashew puree for a luxuriously nutty, velvety sauce.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Marinate the chicken and store it in the fridge up to 24 hours. Cooked butter chicken keeps well for 3–4 days in the fridge. Reheat gently on low and stir in a splash of cream or water to revive the sauce.

Can I double the recipe?

Sure thing. Use a larger pan so you don’t overcrowd when searing; you may need to simmer the sauce a bit longer to reach the same thickness.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Look for chicken pieces with golden edges and a juicy center; they should register 165°F on an instant-read thermometer. The sauce should coat a spoon and glide off in a ribbon.

What if I don’t have ingredient X?

Out of kasuri methi? No sweat — add a pinch of dried oregano or a little extra cilantro for herbiness. No heavy cream? Use full-fat coconut milk or whisked Greek yogurt off-heat.

How I Like to Serve It

I pile butter chicken over steaming basmati rice, tear warm naan for scooping, and throw on a handful of cilantro. It’s perfect for cozy weeknight dinners, easy date-night impressing, or bringing to a potluck when you want applause without the stress. In summer I serve it slightly lighter with cucumber raita; in winter I go full-on buttery comfort. Pair with a crisp lager or a lightly sweet Riesling.

Notes

• Store leftovers in an airtight container for up to 4 days. Reheat gently on the stove over low heat to avoid breaking the cream.
• Safe cooking temp for chicken: 165°F.

Final Thoughts

Closing: You just made a cozy, restaurant-level butter chicken at home — now go impress someone, or just treat yourself to silky, saucy bliss!