The first time I made this butter chicken, the whole apartment smelled like a restaurant for hours.
It came together faster than I expected and fed six without leftovers disappearing in an hour.
This version balances creamy comfort with bright tomato acidity and warm spices for a weeknight showstopper.
It’s forgiving, uses pantry-friendly spices, and relies on chicken thighs for tender, juicy bites.
Once you know the little tricks below, you’ll make it on repeat.
Why You’ll Love This Recipe
- Feeds six easily with 1½ pounds of chicken thighs.
- Uses simple spices you probably already have.
- Rich, velvety sauce that clings to every bite.
- Fast enough for a weeknight yet impressive for guests.
The texture is what keeps people coming back: the thighs stay moist and pull apart easily, while the sauce is luxuriously smooth from the heavy cream and reduced tomatoes.
The spice blend—cumin, coriander, garam masala, turmeric, and chili—gives a warm, layered flavor without overpowering heat.
Every forkful mixes savory, sweet tomato brightness and a buttery finish that makes rice or naan disappear.
“5 stars — I made this for a dinner party and everyone asked for the recipe. Simple steps, huge flavor.” — Sarah, reader
Key Ingredients
Chicken thighs — 1½ pounds boneless, cut into bite-sized pieces.
Thighs are forgiving under high heat and stay moist when simmered.
Choose skinless, boneless thighs for even cooking and easy bite-sized pieces.
Crushed tomatoes — 1 can (15 ounces).
They form the acidic base that balances the cream and butter.
San Marzano-style or high-quality canned tomatoes give a cleaner, brighter flavor.
Heavy cream — 1 cup.
This is what makes the sauce glossy and rich; it smooths out the tomato tang.
If you want a slightly lighter result, stir in half-and-half, but the mouthfeel will be different.
Garam masala — 1 teaspoon.
Garam masala is the finishing spice that adds warmth and complexity.
Use a fresh jar from a well-stocked spice aisle or grind your own for the best aroma.
Full ingredient list:
- 1½ pounds boneless chicken thighs, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon chili powder (adjust to taste)
- 1 can (15 ounces) crushed tomatoes
- 1 cup heavy cream
- Salt, to taste
- Fresh cilantro, for garnish
Step-by-Step Instructions
Step 1: Marinate the chicken
In a bowl, combine the chicken pieces with salt, turmeric, and chili powder.
Mix well to coat every piece.
Let it marinate for at least 15 minutes; if you have time, 30–60 minutes deepens the flavor.
Pro tip: If short on time, even 15 minutes helps; if you marinate longer, keep the bowl refrigerated.
Step 2: Cook the chicken
Heat a large pan over medium heat and add the vegetable oil.
When the oil shimmers, add the marinated chicken in a single layer.
Cook until browned and just cooked through, about 4–6 minutes depending on piece size.
Remove the chicken and set aside on a plate.
Pro tip: Don’t overcrowd the pan; brown in batches if necessary. You want a little crust for flavor.
Step 3: Sauté the onions
In the same pan, add the butter.
Once melted, add the chopped onion and sauté until golden brown and sweet, about 6–8 minutes.
The fond left from the chicken will add depth to the sauce.
Pro tip: Lower heat if the onions start to burn; slow caramelization builds sweetness.
Step 4: Add garlic and ginger
Stir in the minced garlic and ginger.
Cook for 1–2 minutes until fragrant, being careful not to brown the garlic too much.
Pro tip: Fresh ginger gives the best brightness; use equal parts garlic and ginger for balance.
Step 5: Incorporate the spices
Add cumin, coriander, garam masala, and another pinch of chili powder.
Toast the spices in the pan for about 1 minute, stirring constantly to bloom their oils.
Pro tip: Toasting spices wakes up the aroma—if the mixture smells flat, give it another 30 seconds.
Step 6: Add the crushed tomatoes
Pour in the crushed tomatoes and season with salt.
Bring to a gentle simmer and let cook for about 10 minutes until the sauce thickens slightly and the raw tomato edge softens.
Pro tip: If the sauce is too acidic, a small pinch of sugar can round it out without making it sweet.
Step 7: Stir in the cream
Slowly stir in the heavy cream, mixing thoroughly into the tomato base.
Simmer for another 5 minutes so the flavors integrate and the sauce becomes silky.
Pro tip: Add the cream slowly and keep the heat low to avoid curdling.
Step 8: Combine chicken and finish
Add the cooked chicken back into the pan and stir to coat every piece in the sauce.
Let the dish simmer on low heat for an additional 10 minutes so the flavors meld and the chicken finishes cooking.
Pro tip: The sauce should lightly coat a spoon; if it’s too thin, simmer uncovered for a few minutes.
Step 9: Garnish and serve
Remove from heat and garnish with chopped fresh cilantro.
Serve with steamed basmati rice or warm naan for scooping.
Pro tip: A squeeze of lemon at the table brightens the flavors if needed.
Expert Tips for Success
- Use thighs, not breasts, for juiciness and forgiving texture. Thigh meat holds up better to simmering and stays tender. If you must use breast, cut into slightly larger pieces and don’t overcook.
- Brown the chicken well. The Maillard crust adds a nutty richness to the final sauce that you won’t get if you simply poach the chicken.
- Don’t rush the onion step. Properly caramelized onions add natural sweetness that balances the tomatoes and spices. Low and slow for 6–10 minutes is better than high heat.
- Bloom spices in fat. Toasting cumin, coriander, and garam masala in butter or oil releases their essential oils and deepens flavor. A minute is usually enough; smell is your guide.
- Control the heat when adding cream. Bring the sauce down to low before adding heavy cream to avoid splitting. If it curdles slightly, whisk vigorously off the heat and it will often come back together.
- Taste and adjust at the end. Salt, a touch of sugar, or a squeeze of lemon can transform the dish. Taste after the final simmer and tweak accordingly.
- If your sauce is thin, simmer uncovered to reduce until it coats the back of a spoon. For thicker, richer sauce, use less tomato or a splash more cream.
- Use pre-minced garlic/ginger only in a pinch. Fresh gives that sharp, bright pop that canned versions lack.
- Fresh garam masala is essential. If your jar is older than six months it will be dull—buy small jars and replace frequently.
- For a silky finish, strain the sauce before adding the chicken, if you prefer a smoother texture. This extra step is optional but yields restaurant-style silk.
Storage & Freezing
Fridge: Cool the butter chicken to room temperature for no more than two hours.
Store in an airtight container for up to 3–4 days.
Reheat gently in a saucepan over low heat, adding a splash of water or cream if the sauce has thickened too much.
Freezer: Cool fully, then transfer to freezer-safe containers.
Freeze flat in resealable bags or in rigid containers for up to 3 months.
Label with date and contents.
Thawing & reheating: Thaw overnight in the refrigerator.
Reheat on low heat until steaming through, stirring occasionally.
If texture seems slightly drier after freezing, stir in a tablespoon or two of cream or a knob of butter while reheating.
Variations & Substitutions
Dairy-free version: Replace the heavy cream with full-fat coconut milk for a silky non-dairy sauce.
Use dairy-free butter or extra oil in place of butter. Expect a faint coconut note.
Grilled chicken: Marinate pieces and char on a grill or broil for a smoky edge.
Add to the tomato-cream sauce at the end for a tandoori-like finish.
Vegetarian swap: Use paneer cubes or cauliflower florets instead of chicken.
Sear paneer or roast cauliflower first to add texture before stirring into the sauce.
Spice adjustments: For more heat, add green chilies or extra chili powder.
To make milder, reduce the chili powder by half and rely on garam masala for warmth.
Frequently Asked Questions
Q: Can I use chicken breast instead of thighs?
A: Yes, but breasts are leaner and can dry out if overcooked. Cut into larger pieces, sear briefly, and simmer less time. Watch internal temperature—chicken breast should reach 165°F (74°C).
Q: How can I make the sauce creamier without heavy cream?
A: Stir in full-fat coconut milk for a dairy-free alternative. For a non-coconut option, use a mixture of yogurt (tempered and added off heat) and a little butter for creaminess, but add yogurt gently to avoid curdling.
Q: Is it possible to prep this recipe ahead?
A: Absolutely. Marinate the chicken the night before and chop onions and aromatics in advance. The sauce also keeps well chilled for 2–3 days and often tastes better the next day after flavors meld.
Q: How do I fix a grainy or split sauce?
A: Lower the heat immediately and whisk vigorously. Add a splash of warm water and a pat of cold butter while whisking to bring it back together. Prevent by adding cream on low heat.
Q: What side dishes pair best with butter chicken?
A: Steamed basmati rice, garlic naan, or jeera rice are classic. A crisp cucumber salad or simple raita adds cooling contrast to the rich sauce.
Final Thoughts
This butter chicken hits the sweet spot between simple weeknight cooking and dinner-party finesse.
Make it once with the tips above and you’ll see how easy it is to dial in the flavors for your family.
Please leave a star rating in the recipe card below and pin this to Pinterest so others can find it.
Conclusion
If you want to compare technique and seasoning, take a look at this detailed guide from Butter Chicken – RecipeTin Eats for useful method notes.
For another take on classic Murgh Makhani and a slightly different spice balance, this version at The Best Butter Chicken Recipe (Murgh Makhani) | Little Spice Jar is excellent.
If you prefer a simple, stripped-down adaptation you can compare to, see the straightforward approach at Indian Butter Chicken Recipe.
For tips on flavor layering and finishing touches from a home cook’s perspective, I also like this deep-dive at The Best Butter Chicken/Murgh Makhani | Indian At Home.
Butter Chicken
Ingredients
Main ingredients
- 1.5 pounds boneless chicken thighs, cut into bite-sized pieces Choose skinless, boneless thighs for even cooking.
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 teaspoon cumin Toast for better flavor.
- 1 teaspoon coriander Toast for better flavor.
- 1 teaspoon garam masala Use fresh or grind your own.
- 1 teaspoon turmeric
- 1 teaspoon chili powder Adjust to taste.
- 1 can crushed tomatoes (15 ounces) San Marzano-style recommended.
- 1 cup heavy cream Can substitute half-and-half for a lighter option.
- Salt to taste
- Fresh cilantro for garnish
Instructions
Preparation
- In a bowl, combine the chicken pieces with salt, turmeric, and chili powder. Mix well to coat every piece. Let it marinate for at least 15 minutes.
- Heat a large pan over medium heat and add the vegetable oil. When the oil shimmers, add the marinated chicken in a single layer and cook until browned, about 4–6 minutes. Remove chicken and set aside.
- In the same pan, add the butter and then the chopped onion. Sauté until golden brown, about 6–8 minutes.
- Stir in the minced garlic and ginger, cooking for 1–2 minutes until fragrant.
- Add cumin, coriander, garam masala, and chili powder. Toast the spices for about 1 minute, stirring constantly.
- Pour in the crushed tomatoes and season with salt. Bring to a gentle simmer, cooking for about 10 minutes until the sauce thickens.
- Slowly stir in the heavy cream and simmer for another 5 minutes to integrate flavors.
- Add the cooked chicken back into the pan, coating it in the sauce. Let it simmer on low heat for an additional 10 minutes.
- Remove from heat and garnish with chopped cilantro. Serve with steamed basmati rice or naan.
