Butter Chicken
A creamy Indian butter chicken with tender chicken pieces simmered in a tomato, butter, cream, and warm spice sauce.
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Ingredients
- 1.5 lb boneless chicken cut into bite-size pieces
- 1/2 cup plain yogurt for marinating
- 2 tsp garam masala divided
- 1/2 tsp turmeric
- 1 tsp chili powder adjust to taste
- 1 tbsp ginger garlic paste
- 3 tbsp butter divided
- 1.5 cups tomato puree
- 1/2 cup heavy cream or half-and-half for lighter sauce
- 1 tsp kasuri methi crushed, optional but classic
- to taste salt
- 2 tbsp cilantro for garnish
Steps
- Mix chicken with yogurt, 1 teaspoon garam masala, turmeric, chili powder, ginger garlic paste, and salt. Rest for at least 15 minutes.
- Heat 1 tablespoon butter in a large pan. Cook the chicken until browned and mostly cooked through, then transfer it to a plate.
- Add remaining butter to the pan. Stir in tomato puree, remaining garam masala, and a pinch of salt. Simmer for 8 to 10 minutes until the sauce darkens slightly.
- Return chicken to the pan and simmer until fully cooked and tender.
- Lower the heat and stir in cream. Simmer gently for 2 to 3 minutes without boiling hard.
- Crush kasuri methi between your palms and stir it in. Taste and adjust salt, spice, or cream.
- Serve with basmati rice, naan, or roti, and finish with cilantro.
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Estimated Nutrition
Nutrition estimates are for general cooking guidance only and are not medical advice, diagnosis, treatment, or condition-specific diet guidance. If you have allergies, dietary restrictions, medications, or a medical condition, check ingredient labels and consult a qualified professional.
Reviewed cooking notes
Why this recipe works
Cook the tomato base
Simmering the tomato, butter, and spices until glossy removes the raw tomato edge and gives the sauce a rounded flavor.
Keep the chicken gentle
Chicken stays more tender when it finishes in the sauce over moderate heat instead of boiling hard.
Finish cream on low heat
Adding cream at the end keeps the sauce smooth and prevents splitting.
Kasuri methi adds the signature aroma
Crushed dried fenugreek gives butter chicken its restaurant-style finish without needing many extra spices.
Cook with what you have
Simple swaps
| Missing | Try instead |
|---|---|
| Heavy cream | Use half-and-half, evaporated milk, or plain Greek yogurt added on low heat. |
| Chicken thighs | Use chicken breast, but cook gently so it does not dry out. |
| Tomato puree | Blend canned tomatoes or use passata. |
| Kasuri methi | Skip it if needed, but add a little extra garam masala and cilantro for aroma. |
| Butter | Use ghee or a smaller amount of neutral oil plus a little cream. |
Cook by sight, smell, and texture
Cooking checkpoints
Tomato base
- Sauce looks glossy
- Raw tomato smell is gone
- Oil or butter lightly separates at the edges
Chicken
- Pieces are cooked through
- Chicken is tender, not rubbery
- Sauce gently bubbles, not boils hard
Cream finish
- Heat is low
- Sauce turns orange and smooth
- No oily split on top
Final taste
- Tomato, spice, cream, and salt feel balanced
- Fenugreek aroma is noticeable
- Sauce coats rice or naan well
Fix it while cooking
Went wrong, confused, or need help?
Use these quick fixes first. If the issue is still unclear, open Rescue and describe what happened, what step you are on, and what ingredients you already added.
Sauce tastes too tomato-heavy
Simmer 3 to 5 minutes longer, then add a small splash of cream or a tiny pinch of sugar. Finish with kasuri methi.
Sauce looks split or oily
Lower the heat, whisk in 1 to 2 tablespoons warm water, then add cream slowly. Avoid boiling after cream goes in.
Chicken feels dry
Simmer gently in the sauce for a few minutes and add a spoon of butter or cream. Do not boil hard.
Too spicy or salty
Add unsalted tomato sauce, cream, yogurt, or rice on the side. Adjust slowly and taste after each addition.
Choose your cooking mood
Restaurant version vs home-style version
Restaurant-style butter chicken
Richer, smoother, and more indulgent, with the sauce cooked down until the tomato tastes rounded instead of sharp.
- Use chicken thighs or well-marinated chicken for juicier bites.
- Brown or grill the chicken before it goes into the sauce for a light smoky edge.
- Finish with butter, cream, and crushed kasuri methi on low heat.
- Blend the sauce before adding chicken if you want that silky restaurant texture.
Home-style butter chicken
Lighter and practical for a weeknight, while keeping the tomato, spice, and creamy finish.
- Use less butter and swap some cream for milk, half-and-half, or yogurt.
- Keep the sauce slightly rustic instead of fully blended.
- Use boneless chicken breast if that is what you already have.
- Serve with rice and a simple cucumber salad to balance the richness.
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