Go Back
–+ servings
featured indian butter chicken.
Print Recipe
4.89 from 34 votes

Indian Butter Chicken Recipe

This easy Indian Butter Chicken is so creamy, tender, and delicious!
Prep Time5 minutes
Cook Time25 minutes
Marinade Time3 hours
Total Time3 hours 30 minutes
Course: Dinner
Cuisine: Indian
Servings: 4
Author: Becky Hardin

Ingredients

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

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 tablespoon lemon juice, 1 tablespoon grated fresh ginger, 1 tablespoon Garam Masala Indian spice, 1 teaspoon ground turmeric, ½ teaspoon ground cumin, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, ¼ teaspoon ground cayenne pepper, 1½ pounds boneless, skinless chicken thighs
    marinating chicken in a ziplock bag.
  • 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 tablespoons unsalted butter
    overhead view of chicken cooking in a cast iron skillet.
  • 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 ounces tomato sauce, 1 cup heavy cream, 1 tablespoon tomato paste, ½ tablespoon granulated sugar
    butter chicken sauce ingredients added to a cast iron skillet.
  • Serve garnished with cilantro.
    Fresh cilantro

Video

Notes

  • You can use full-fat Greek yogurt in place of regular yogurt.
  • If you don't have fresh ginger, you can use ¼ teaspoon of ground ginger instead.
  • Feel free to leave the cayenne pepper out if you don't like a little spice.
  • You can use boneless, skinless chicken breasts in place of thighs.
  • You can use ghee in place of the butter.
  • You can use half-and-half in place of the heavy cream.
  • Let the chicken marinade for at least 3 hours or up to overnight.
  • If you'd like a richer sauce, feel free to stir in some more butter or ghee at the end.
  • Serve with basmati rice or naan bread!
  • Nutritional information does not include optional ingredients.
Storage: Store Indian butter chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Calories: 543kcal | Carbohydrates: 11g | Protein: 37g | Fat: 39g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 257mg | Sodium: 783mg | Potassium: 794mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1586IU | Vitamin C: 8mg | Calcium: 129mg | Iron: 3mg