Indian Butter Chicken

By Becky Hardin

Updated Feb 18, 2026

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If you want to make a rich, comforting curry at home, this easy Indian butter chicken recipe is a great place to start. Tender chicken is marinated in warm spices and yogurt, then simmered in a creamy, buttery tomato sauce that’s smooth, velvety, and deeply flavorful. The chicken turns incredibly juicy, and the sauce has a mild, slightly sweet flavor that makes it approachable for everyone. Best of all, this homemade butter chicken comes together in about 30 minutes, making it perfect for weeknights when you want something cozy without spending hours in the kitchen.

I started making this Indian butter chicken recipe at home when I was craving that rich, creamy curry from our favorite takeout spot, but wanted something I could pull together quickly on a weeknight. I marinate the chicken in yogurt, garlic, ginger, and warm spices so it stays incredibly tender and flavorful, then simmer it in a buttery tomato sauce finished with just enough cream to make it smooth and velvety. As the sauce cooks, it thickens into that signature restaurant-style consistency that coats every piece of chicken perfectly. I usually serve it over warm rice so nothing goes to waste, and it’s one of those dinners that always gets scraped clean. If you try this butter chicken recipe, I’d love to hear how it turns out for you.

Tips for Beginners

• Simmer the tomato sauce long enough to deepen the flavor and reduce acidity. You’ll know it’s ready when the color darkens slightly, the aroma smells rich instead of sharp, and the sauce thickens enough to coat the back of a spoon. This step creates the foundation for a smooth, balanced sauce.
• Use chicken thighs for the most tender, juicy texture. Their higher fat content helps them stay moist as they simmer, while chicken breast can become firm or dry if overcooked.
• Add the cream at the very end, after the sauce has fully reduced. This keeps the sauce smooth and velvety. Adding it too early can prevent proper thickening and may cause the sauce to separate.
• Maintain a gentle simmer, not a rapid boil. Slow, steady heat allows the butter, tomato base, and cream to emulsify properly, creating a cohesive, silky sauce that clings to the chicken.

Recipe Card

Indian Butter Chicken Recipe

4.89 from 36 votes

Prep: 5 minutes mins

Cook: 25 minutes mins

Marinade Time: 3 hours hrs

Total: 3 hours hrs 30 minutes mins

Servings: 4

Author: Becky Hardin

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This easy Indian Butter Chicken is so creamy, tender, and delicious!

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Ingredients 

1x2x3x

• ▢ ¾ cup full-fat plain yogurt
• ▢ 2 cloves garlic minced
• ▢ 1 tbsp lemon juice from ½ lemon
• ▢ 1 tbsp grated fresh ginger
• ▢ 1 tbsp Garam Masala Indian spice
• ▢ 1 tsp ground turmeric
• ▢ ½ tsp ground cumin
• ▢ ½ tsp kosher salt
• ▢ ¼ tsp ground black pepper
• ▢ ¼ tsp ground cayenne pepper or more to taste
• ▢ 1½ lbs. boneless, skinless chicken thighs cut into 1-inch pieces
• ▢ 3 tbsp unsalted butter (⅜ stick)
• ▢ 8 oz. tomato sauce (1 can)
• ▢ 1 cup heavy cream
• ▢ 1 tbsp tomato paste
• ▢ ½ tbsp granulated sugar
• ▢ fresh cilantro optional, for serving

Video

Instructions 

• Add the yogurt, garlic, lemon juice, ginger, garam masala, turmeric, cumin, salt, and peppers in a large Ziplock bag. Gently smush the spices into the yogurt to combine, then add the chicken pieces to the bag, massaging to coat it in the spiced yogurt.
  ¾ cup full-fat plain yogurt, 2 cloves garlic, 1 tbsp lemon juice, 1 tbsp grated fresh ginger, 1 tbsp Garam Masala Indian spice, 1 tsp ground turmeric, ½ tsp ground cumin, ½ tsp kosher salt, ¼ tsp ground black pepper, ¼ tsp ground cayenne pepper, 1½ lbs. boneless, skinless chicken thighs
• Seal the Ziplock bag and refrigerate for at least 3 hours, or overnight.
• In a large skillet, melt the butter (or ghee) over medium-high heat. Working in batches, cook the coated chicken pieces in the skillet for 2-4 minutes, flipping once, until the outside of the chicken is a light golden brown.
  3 tbsp unsalted butter
• Add the tomato sauce, cream, tomato paste, and sugar to the skillet, then stir until well combined. Reduce the heat to medium-low and simmer for 20 minutes, stirring occasionally, until thickened. Taste and adjust seasonings as desired.
  8 oz. tomato sauce, 1 cup heavy cream, 1 tbsp tomato paste, ½ tbsp granulated sugar
• Serve garnished with cilantro.
  fresh cilantro

Becky’s Tips

• Nutritional information does not include optional ingredients.

Serving: 1servingCalories: 543kcalCarbohydrates: 11gProtein: 37gFat: 39gSaturated Fat: 22gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.4gCholesterol: 257mgSodium: 783mgPotassium: 794mgFiber: 2gSugar: 8gVitamin A: 1586IUVitamin C: 8mgCalcium: 129mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

Make Indian Butter Chicken Step by Step

Make the yogurt marinade: In a large zip-top bag or bowl, combine ¾ cup full-fat plain yogurt, 2 minced garlic cloves, 1 tbsp lemon juice, 1 tbsp grated fresh ginger, 1 tbsp garam masala, 1 tsp ground turmeric, ½ tsp ground cumin, ½ tsp kosher salt, ¼ tsp black pepper, and ¼ tsp cayenne pepper. Mix until fully combined. The marinade should look thick, creamy, and evenly speckled with spices, with no dry pockets.

Coat the chicken thoroughly: Add 1½ lbs. boneless, skinless chicken thighs, cut into 1-inch pieces, to the marinade. Massage the marinade into the chicken until every piece is fully coated and no bare spots remain. The chicken should look completely covered in a thick, creamy layer. Seal and refrigerate for at least 3 hours, or overnight for a deeper flavor and a more tender texture.

Sear the chicken in butter: Melt 3 tbsp unsalted butter in a large skillet over medium-high heat until fully melted and lightly foaming. Working in batches, add the marinated chicken pieces in a single layer, leaving space between each piece. Cook for 2–4 minutes per side, flipping once, until the outside turns light golden brown and slightly caramelized. The chicken should release easily from the pan when ready to flip. It does not need to be fully cooked through at this stage. Transfer to a plate and repeat with the remaining chicken.

Build the butter chicken sauce: Reduce the heat to medium-low and add 8 oz. tomato sauce, 1 cup heavy cream, 1 tbsp tomato paste, and ½ tbsp granulated sugar to the same skillet. Stir slowly until fully combined. The sauce should turn a light orange color and look smooth and creamy. As it heats, gently scrape up any browned bits from the bottom of the pan to incorporate more flavor.

Simmer until thick and velvety: Return the seared chicken and any juices back to the skillet. Simmer gently over medium-low heat for about 20 minutes, stirring occasionally. Avoid boiling. The sauce should thicken gradually and become glossy and velvety. When ready, it should coat the back of a spoon, and the chicken should feel tender when pressed with a fork.

Finish and serve: Taste and adjust salt or cayenne as needed. The finished sauce should be creamy, smooth, and rich without looking thin or watery. Garnish with fresh cilantro, if desired, and serve warm.

How to Store and Reheat

Store leftover Indian butter chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

Freeze leftovers in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating. Reheat it in a saucepan over medium-low heat for the best results.

This simple Indian butter chicken needs at least 3 hours to marinate in the fridge, but you can let it marinate longer (up to 24 hours). So the easiest way to prep this dish ahead of time is to make the marinade (step 1) and let it sit overnight. That way it’s ready to cook at dinner time!

Recipe Variations

• Easy swaps: You can use full-fat Greek yogurt in place of regular yogurt. You can use half-and-half in place of the heavy cream.
• Fresh or ground ginger. If you don’t have fresh ginger, you can use ¼ teaspoon of ground ginger instead.
• Make it less spicy. Feel free to leave the cayenne pepper out if you don’t like a little spice.
• Chicken thighs: You can use boneless, skinless chicken breasts in place of thighs.
• Adjust ghee or butter: You can use ghee in place of the butter. If you’d like a richer sauce, feel free to stir in some more butter or ghee at the end.

What to Serve with Indian Butter Chicken

I almost always serve this butter chicken over warm basmati rice or cilantro lime rice so the grains can soak up every bit of the rich, velvety sauce. It’s also perfect with soft naan or flatbread for scooping, especially when the sauce is still warm and creamy. When I want to round out the meal, I’ll add a simple cucumber salad or roasted vegetables to balance the richness. This dish works just as well for a cozy weeknight dinner as it does for serving guests, and the leftovers taste even better the next day once the flavors have had more time to develop.

More Curry Style Dinners

• Chicken Tikka Masala: Chicken tikka masala is the closest relative to butter chicken, with tender chicken simmered in a creamy, spiced tomato sauce. It’s slightly bolder and more spiced, but delivers the same rich, comforting flavor and velvety texture.
• Coconut Curry Shrimp: This coconut curry shrimp is simmered in a creamy coconut milk sauce with warm spices and aromatics. It’s a great alternative when you want a lighter curry with similar richness and comforting flavor.
• Chicken Curry: This slow cooker chicken curry is an easy, hands-off option with tender chicken and a rich, spiced sauce that develops even more flavor over time. It’s perfect for meal prep and delivers the same cozy, satisfying experience as butter chicken.

More indian-inspired recipes

Vegetarian Tikka Masala (Indian Cauliflower Masala)

Curry Chicken Hand Pies

Tandoori Chicken (Easy Skillet Tandoori Chicken Recipe)

Chicken Tikka Masala Baked Wings Recipe