Name: Butter Chicken Curry
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Indian
Ingredients: 1.5 lbs (700g) boneless chicken thighs, cut into chunks; 1 cup plain yogurt; 1 tbsp lemon juice; 2 tsp ground turmeric; 2 tsp garam masala; 2 tsp ground cumin; 1 tsp chili powder; 1 tsp ground coriander; Salt, to taste; 2 tbsp vegetable oil; 3 tbsp butter; 1 large onion, finely chopped; 3 cloves garlic, minced; 1 tbsp fresh ginger, grated; 1 can (14 oz) tomato puree; 1 cup heavy cream; Fresh cilantro, for garnish

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Short description

Butter Chicken Curry is a richly spiced, creamy tomato-based dish, featuring tender, succulent pieces of chicken simmered in a luscious buttery and aromatic sauce. This beloved recipe from Indian cuisine delivers a perfect balance of savory, tangy, and subtly sweet flavors.

Why You’ll Love This Recipe

The velvety sauce combines tomato, butter, and cream to create a luxurious mouthfeel.
Balanced spices (like garam masala, cumin, coriander) offer depth without overwhelming heat.
It’s freezer‑friendly and reheats beautifully—a great meal-prep or comfort-food option.
Ideal for pairing with naan, rice, or even a simple side salad—versatile and crowd‑pleasing.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Chicken (boneless, skinless, typically thighs or breasts)
Butter and/or ghee
Onion
Garlic and ginger (often in pastes or freshly minced)
Tomatoes (pureed or canned tomato sauce/paste base)
Heavy cream (or yogurt, or a mix)
Garam masala, cumin, coriander, turmeric, chili powder (adjust per taste)
Salt and sugar (or honey, for balancing)
Fresh cilantro (for garnish)
Optional: cashew paste or ground almonds (for extra creaminess)

Directions

Marinate the chicken (if desired): Combine chicken with yogurt, garlic‑ginger paste, spices (garam masala, turmeric, chili powder), and salt. Let marinate for at least 30 minutes or up to several hours in the refrigerator.
Cook the chicken: In a pan, heat a splash of butter or oil; add the marinated chicken and cook until lightly browned and nearly cooked through. Remove and set aside.
Prepare the sauce: In the same pan, add butter or ghee. Sauté finely chopped onions until soft and golden. Add garlic‑ginger paste and cook until fragrant. Stir in tomato puree, mixing thoroughly. Let simmer until oil begins to separate from the sauce.
Spice it up: Add ground spices (cumin, coriander, garam masala, etc.) and stir well. Taste and adjust seasoning, adding salt, sugar (or honey) as needed.
Finish with cream: Return the chicken to the pan. Pour in heavy cream (and/or cashew paste if using). Simmer gently until the chicken is cooked through and the sauce thickens to your liking. Don’t let it boil vigorously to keep the cream smooth.
Garnish and serve: Sprinkle chopped fresh cilantro over the top. Serve hot with naan, rice, or preferred side.

Servings and timing

Servings: Typically serves 4 people.
Timing:
- Preparation time: About 15–30 minutes (including optional marination).
- Cooking time: Approximately 25–30 minutes.
- Total time: Around 45–60 minutes.

Variations

Use boneless, skinless chicken breasts for a leaner option; adjust cooking time to avoid dryness.
Substitute yogurt or low‑fat cream for a lighter sauce.
Add smoked paprika for a subtle smoky flavor.
Incorporate vegetables such as peas or bell peppers for added texture and nutrition.
Make a vegan version by replacing butter with vegan margarine or oil, and using coconut cream instead of dairy.

Storage/reheating

Storage: Let the curry cool; store in an airtight container in the refrigerator for up to 3–4 days. It also freezes well—store in freezer‑safe containers for up to 2–3 months.
Reheating: Gently reheat on the stovetop over low heat, stirring occasionally. Add a little water or cream if the sauce has thickened too much. Microwave on medium power in short increments, stirring between intervals for even heating.

FAQs

How can I make this less spicy?

You can reduce or omit the chili powder and increase the amount of cream or sugar slightly to mellow the heat.

Can I use cocoa or chocolate in butter chicken?

While some recipes include a hint of cocoa for depth, it’s optional. A small amount can add complexity without overwhelming flavor.

What can I use instead of heavy cream?

Plain yogurt (preferably full-fat), coconut milk, or cashew/nut milk are good substitutes, but adjust thickness as needed.

Is marinating the chicken necessary?

No, you can skip marinating for a quicker version. Marination enhances flavor and tenderness, but the curry remains delicious without it.

Can I cook this in a slow cooker?

Yes—sauté the aromatics separately, then transfer everything to a slow cooker and cook on low for 4–6 hours or until the chicken is tender.

Can I prepare this ahead of time?

Absolutely—make the curry a day in advance. Flavors often meld and improve overnight; simply reheat before serving.

Does butter chicken freeze well?

Yes. Freeze in airtight containers for up to 2–3 months. Thaw in the refrigerator before reheating gently.

Can I make it dairy‑free?

Yes. Use coconut oil or dairy-free margarine instead of butter, and replace cream with coconut cream or unsweetened nut milk.

What’s the best side dish to serve with it?

Traditional options include naan, basmati rice, cumin rice, or even a simple naan‑pizza fusion.

How do I adjust the sauce thickness?

If too thick, stir in warm water, broth, or more cream. If too thin, simmer longer or add a bit of tomato paste.

Conclusion

Butter Chicken Curry is an indulgent and flavorful classic—creamy, rich, and perfectly spiced for comfort or company alike. With adaptable ingredients and forgiving technique, it suits any kitchen style. Whether you’re a seasoned cook or new to Indian flavors, this recipe promises hearty satisfaction and flexible customization.