Have you ever wondered why restaurant butter chicken recipes taste so irresistibly creamy and flavorful? The secret isn't as complicated as you might think! Making this beloved Indian classic at home not only saves money but also allows you to control the quality of ingredients and customize the spice level to your family's preferences. This butter chicken recipe easy version will transform your kitchen into an authentic Indian restaurant, delivering tender chicken pieces swimming in a luxurious, tomato-based cream sauce that's perfectly balanced with aromatic spices. Whether you're a beginner or an experienced cook, this guide will walk you through every step to create this crowd-pleasing dish that pairs beautifully with naan, basmati rice, or even cauliflower rice for a low-carb option.

Ingredients List

    • 2 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
    • 1 cup plain yogurt (full-fat preferred)
    • 2 tablespoons lemon juice
    • 2 teaspoons garam masala
    • 1 teaspoon ground cumin
    • 1 teaspoon ground turmeric
    • 1 teaspoon chili powder (adjust to taste)
    • 1 teaspoon salt

For the Sauce:

    • 4 tablespoons butter (divided)
    • 1 large onion, finely chopped
    • 4 cloves garlic, minced
    • 1 tablespoon fresh ginger, grated
    • 2 teaspoons garam masala
    • 1 teaspoon ground cumin
    • 1 teaspoon paprika
    • 1 can (14 oz) crushed tomatoes or tomato puree
    • 1 cup heavy cream
    • 2 tablespoons honey or sugar
    • Salt to taste
    • Optional: Fresh cilantro for garnish
    • Optional: Kasuri methi (dried fenugreek leaves) for authentic flavor

Timing / Cooking Schedule

Prep time: 15 minutes (plus 30 minutes marinating time)

Cooking time: 30 minutes

Total time: 1 hour 15 minutes

This timing makes it perfect for a weeknight dinner if you marinate the chicken in the morning. The active cooking time is quite short, allowing you to prepare side dishes while the sauce simmers.

Step-by-Step Instructions

Step 1: Marinate the Chicken Combine chicken pieces with yogurt, lemon juice, garam masala, cumin, turmeric, chili powder, and salt in a large bowl. Mix thoroughly to coat every piece evenly. Cover and refrigerate for at least 30 minutes, or up to 24 hours for deeper flavor penetration. Pro tip: The yogurt not only adds flavor but also tenderizes the chicken beautifully.

Step 2: Cook the Chicken Heat 2 tablespoons of butter in a large skillet over medium-high heat. Remove chicken from marinade (shake off excess) and cook in batches until golden brown on all sides, about 6-8 minutes. The chicken doesn't need to be fully cooked through as it will finish in the sauce. Transfer to a plate and set aside. Chef's secret: Don't overcrowd the pan – this ensures proper browning instead of steaming.

Step 3: Build the Sauce Base In the same skillet, add remaining 2 tablespoons butter. Sauté chopped onions until soft and golden, about 5-6 minutes. Add minced garlic and grated ginger, cooking for another minute until fragrant. This aromatic base is the foundation of authentic butter chicken recipes. Tip: If the bottom of the pan gets too dark, deglaze with a splash of water.

Step 4: Add Spices and Tomatoes Stir in garam masala, cumin, and paprika, cooking for 30 seconds to bloom the spices. Pour in crushed tomatoes and simmer for 8-10 minutes, stirring occasionally until the sauce thickens and the oil begins to separate from the tomatoes. Important: This step concentrates the flavors and removes the raw tomato taste.

Step 5: Create the Creamy Finish Reduce heat to low and stir in heavy cream, honey, and salt. Return the browned chicken to the skillet, coating pieces in the luscious sauce. Simmer gently for 10-12 minutes until chicken is cooked through and the sauce reaches your desired consistency. This butter chicken recipe easy method delivers restaurant-quality results every time. Optional: Crush kasuri methi between your palms and sprinkle it in during the last 2 minutes for an authentic touch.

Step 6: Final Touches Taste and adjust seasoning. The sauce should be balanced – creamy, slightly sweet, with warm spices and a hint of tang. Garnish with fresh cilantro and serve hot with your favorite accompaniments.

Nutritional Information

Nutritional Information

Per serving (serves 4):

    • Calories: 485
    • Protein: 42g
    • Carbohydrates: 18g
    • Fat: 28g
    • Fiber: 3g
    • Vitamin C: 15% DV
    • Iron: 18% DV

Tips, Variations, or Cooking Advice

Dietary Modifications: - Dairy-free: Substitute coconut cream for heavy cream and use ghee or coconut oil instead of butter - Low-carb/Keto: This recipe is already relatively low in carbs; serve with cauliflower rice - Vegan: Replace chicken with chickpeas, paneer, or cauliflower florets and use coconut yogurt for marinating

Flavor Variations: - Add 2-3 green cardamom pods while sautéing onions for a more complex aroma - Include 1-2 tablespoons of ground cashew paste for extra richness and restaurant-style thickness - Adjust heat level by increasing or decreasing chili powder and adding fresh green chilies

Meal Prep Tips: - Marinate chicken in freezer bags and freeze for up to 3 months; thaw overnight before cooking - The sauce can be made ahead and refrigerated for 2 days before adding cooked chicken - Double the batch and freeze half for quick weeknight dinners

Cookware Advice: Use a heavy-bottomed pan or Dutch oven to prevent burning and ensure even heat distribution. A non-stick skillet also works well for easy cleanup.

Common Mistakes to Avoid

Mistake 1: Using Chicken Breast Only While chicken breast works, thighs remain juicier and more flavorful. If using breast, reduce cooking time to avoid dryness.

Mistake 2: Skipping the Marination The yogurt marinade tenderizes the chicken and infuses flavor. Rushing this step results in bland, tough meat. Always marinate for at least 30 minutes.

Mistake 3: Adding Cream Too Early Adding cream while the sauce is boiling can cause it to curdle. Always reduce heat to low before incorporating dairy products.

Mistake 4: Not Cooking Tomatoes Long Enough Undercooked tomato sauce tastes raw and acidic. Simmer until the oil separates and the sauce darkens in color for the best flavor development.

Mistake 5: Overcrowding the Pan Cooking all the chicken at once causes steaming rather than browning. Cook in batches to achieve that essential golden crust.

Mistake 6: Using Low-Quality Spices Old or low-quality spices lack aroma and flavor. Invest in fresh garam masala and whole spices for the most authentic taste.

Storage / Leftovers Tips

Butter chicken actually tastes even better the next day as the flavors meld together beautifully. Store cooled leftovers in airtight containers in the refrigerator for up to 4 days. When reheating, add a splash of cream or water to restore the sauce's silky consistency, as it tends to thicken when chilled.

For freezer storage, this butter chicken recipes creation keeps well for up to 3 months. Use freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. Thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop over low heat, stirring occasionally to prevent the sauce from separating. Avoid microwaving on high power, which can make the chicken rubbery.

For meal prep enthusiasts following this butter chicken recipe easy approach, portion individual servings into containers with rice or cauliflower rice for grab-and-go lunches. The sauce may separate slightly after freezing – simply stir well while reheating to recombine. Fresh garnishes like cilantro should be added after reheating for the best presentation and flavor.