If you’ve ever craved that creamy, dreamy butter chicken from your favorite takeaway but didn’t want to change out of your pajamas—oh pal, you’re in the right spot. I still remember the first time I tried making butter chicken at home; I was determined, but let’s just say my kitchen ended up looking like a turmeric crime scene and my smoke alarm joined the party. But after a handful of epic disasters and a couple minor victories, I’ve finally landed on a version that’s not only doable, but actually pretty spectacular (if I do say so myself—my neighbor Sheila agrees, and she’s brutally honest).
Why I Keep Coming Back to This Recipe
I make this butter chicken on days when I want something that feels special but honestly, I can’t be bothered to fuss with too much. My family goes bananas for this—especially when I remember to make enough rice (one time I forgot and let’s just say the bread basket took a hit). And you know what? It’s forgiving. Mess up the spice order? It’ll still come together. (Except that time I tried to microwave the sauce. Don’t do that.)
What You’ll Need (And What I Sometimes Swap)
- 500g boneless chicken thighs (breasts work too—I just think thighs stay juicer, but you do you)
- 2 heaped tablespoon plain yogurt (I’ve used Greek, or even sour cream in a panic)
- Juice of 1 small lemon (bottled is fine when I’m out of the real deal)
- 1 ½ teaspoon garam masala (honestly, any good curry powder will do if you’re in a pinch)
- 1 teaspoon turmeric
- 1 teaspoon chili powder (or less, my kid thinks mild is spicy)
- Salt & pepper (don’t overthink it!)
- 2 tablespoon oil or ghee (I just grab what’s handy—my grandmother swore by Amul butter, but sometimes I use whatever’s on sale)
- 1 big onion, finely chopped (or two small, or a bunch of that pre-chopped stuff, I won’t tell)
- 1 tablespoon grated ginger (I’ve used those frozen cubes, works a treat)
- 1 tablespoon garlic, minced (okay, I use the jarred stuff half the time)
- 400g can diced tomatoes (fresh is lovely but I’m not peeling tomatoes for this, mate)
- 1 ½ teaspoon sugar (optional, but it cuts the acidity)
- ½ cup heavy cream (I’ve used coconut cream! Different taste, still nice)
- 50g butter (about 3 tbsp, but who’s counting—sometimes more, never less)
- Handful of fresh coriander/cilantro (my family’s divided on this, so I just sprinkle it on my plate)
How I Actually Make Butter Chicken (With Tangents)
- Start with the chicken: Mix yogurt, lemon juice, 1 teaspoon garam masala, turmeric, chili powder, salt, and pepper in a bowl. Add your chicken, coat well, and let it marinate. If you remember to do this a couple of hours ahead or even overnight—gold star. If not, 20 minutes is still good. (Sometimes I forget and go straight to cooking. Shhh!)
- Fry up the chicken: Heat a splash of oil or ghee in a big pan. Add the chicken (shake off the excess marinade). Sear until it’s got some color and is cooked through. This is where I usually sneak a piece. Remove chicken, set aside for now.
- The saucy bit: In the same pan, toss in your onions. Fry till golden-brown (not just soft, get some color!). Add ginger and garlic, fry for about a minute. If it sticks a bit, add a splash of water. It always looks messy here. That’s fine.
- Tomatoes join the party: Empty in the can of tomatoes, rest of the garam masala, sugar, a pinch more salt. Simmer on low for 10-ish minutes, stirring now and then. Don’t stress if it’s splattering; just put a lid halfway on.
- Blend (or don’t): Okay, if you want restaurant-smooth sauce, blitz with a stick blender. Or, I sometimes just mash it with the back of a spoon because I can’t be fussed getting the blender out (then cleaning it—nightmare).
- Bring it all together: Add the chicken back in, pour in the cream, and drop in the butter. Stir, taste, adjust salt, and let it bubble gently for another 10 minutes (or longer if you forget about it—just keep the heat low).
- Finish with coriander: Or not! Up to you. If you’re feeling flash, swirl in a bit more cream before serving for extra posh points.
Notes from My (Sometimes Messy) Kitchen
- If your sauce looks too thick, just add a splash of water. If it’s too thin, simmer it longer. (One time I tried to fix it with cornflour—it tasted odd. Wouldn’t recommend.)
- Really, the longer the chicken marinates, the more flavorful it gets. But I rarely plan that far ahead and it still tastes grand.
- I’ve tried using pre-cooked rotisserie chicken to save time; it’s ok, but not my favorite. Makes it a bit dry.
Butter Chicken Experiments (Some Good, Some... Not)
- I’ve swapped cream for coconut milk—gives it a gentle sweetness and it’s lighter. My mate Jamie swears by it (but he also puts raisins in curry, so...)
- Once I added peas at the end for “nutrition.” No one noticed. Probably could add spinach too?
- Tried making it in the slow cooker. Actually, I think stovetop is better—sauce gets richer.
What You Need (But Workarounds Welcome)
- Big frying pan or deep skillet. If you only have a saucepan, use that—just watch for splatters.
- Blender or stick blender for smooth sauce. Or just mash with a spoon. I won’t judge.
- Bowls for marinating. Sometimes I just use a takeaway container and shake it up with the lid on. Works a treat, but sometimes leaks.
How to Store (If You Have Any Left!)
Keep leftovers in an airtight box in the fridge—they’ll last 2-3 days. Actually, I think it tastes better the next day, but honestly, in my house it never lasts more than a day! You can freeze it for up to a month, but the sauce might split a bit. I just give it a good stir and it’s fine. Here’s a handy guide about freezing curries I found useful: BBC Good Food on freezing curry.
How I Love to Serve This
Classic is with fluffy basmati rice (I sometimes cheat with microwave packs—don’t tell Mum). Garlic naan is a must if you can get it. Sometimes I just have it with a heap of roasted veggies on the side. And, on cold days, I go wild and put a little butter chicken in a toasted sandwich—no regrets!
What I’ve Learned (Usually the Hard Way)
- If you try to rush the onion step, the flavor isn’t as deep. I once dumped everything in at once and, nope, not the same.
- Blending hot sauce? Let it cool a minute or use a tea towel over the blender lid. I’ve redecorated my counter more than once.
- Don’t skimp on the butter. It’s called butter chicken for a reason. I tried a "healthier" version once and, eh, nobody wanted seconds.
Questions I’ve Actually Been Asked (And My Real Answers)
- Can I make it less spicy? Absolutely. Just drop the chili powder or swap for paprika. My kiddo can’t handle heat, either.
- Is this authentic? Well... sort of. It’s not restaurant-authentic, but it’s comfort food and that’s what matters in my book. If you want more classic takes, I like this recipe from Swasthi’s Kitchen.
- Can I use tofu or paneer instead of chicken? Sure can, just skip the marinating time and add it gently so it doesn’t break up. I’ve done it and it’s still lush!
- Do I really need all those spices? Not all, no. I’ve made this with just curry powder and garam masala when my spice rack was looking sad. Still tasty (though a little different).
- How do I avoid the sauce splitting? Don’t boil it hard after adding the cream and butter—that’s the trick. A gentle bubble’s all you need.
- Why does my butter chicken taste different every time? Ha! Mine does too. Honestly, it’s the kind of dish that takes on your mood, your fridge contents, and maybe the alignment of the planets.
And that’s it—my not-perfect, but totally doable butter chicken. Hope your kitchen smells as good as mine did (except for the one time I burnt the onions...)
Ingredients
- 500g boneless chicken thighs, cut into pieces
- 2 tablespoons unsalted butter
- 1 cup tomato puree
- ½ cup heavy cream
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon turmeric powder
- Salt to taste
- Fresh cilantro, chopped (for garnish)
Instructions
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1Marinate the chicken pieces with 1 teaspoon garam masala, ½ teaspoon chili powder, salt, and half of the grated ginger. Set aside for 15 minutes.
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2Heat 1 tablespoon butter in a large skillet over medium heat. Add the marinated chicken and cook until browned on all sides. Remove and set aside.
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3In the same skillet, add the remaining butter. Sauté the chopped onion until soft, then add garlic and the rest of the ginger. Cook for 2 minutes.
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4Stir in the tomato puree, remaining garam masala, cumin, chili powder, and turmeric. Simmer for 10 minutes until the sauce thickens.
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5Return the chicken to the skillet. Pour in the heavy cream, mix well, and simmer for another 10-15 minutes until the chicken is cooked through and the sauce is creamy.
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6Garnish with chopped cilantro and serve hot with rice or naan.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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