Butter Chicken

Name: Butter Chicken with Creamy Tomato Sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1/2 cup plain yoghurt (, full fat); 1 tbsp lemon juice; 1 tsp tumeric powder; 2 tsp garam masala ((Note 1)); 1/2 tsp chilli powder or cayenne pepper powder ((Note 2)); 1 tsp ground cumin; 1 tbsp ginger, freshly grated; 2 cloves garlic, crushed; 1.5 lb / 750 g chicken thigh fillets, cut into bite size pieces; 2 tbsp (30 g) ghee or butter, ( OR 1 tbsp vegetable oil (Note 3)); 1 cup tomato passata (aka tomato puree) ((Note 4)); 1 cup heavy / thickened cream ((Note 5)); 1 tbsp sugar; 1 1/4 tsp salt; Basmati rice; White rice; Coriander/cilantro (optional)

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Butter chicken is a creamy Indian curry featuring yogurt-marinated chicken thighs simmered in a rich tomato and cream sauce. This version delivers restaurant flavor without excessive ghee, requiring only a marinade overnight and 20 minutes of simmering.

More like this:🌍Indian 🏷️Butter chicken

Total

35 min

Servings

3

Recipe Source

View original recipe

From Recipetin Eats · by Nagi | RecipeTin Eats

17 Ingredients

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Instructions

1
Optional blitz: for an extra smooth sauce, combine the Marinade ingredients (except the chicken) in a food processor and blend until smooth. (I do not do this)
2
Marinade: Combine the Marinade ingredients with the chicken in a bowl. Cover and refrigerate overnight, or up to 24 hours (minimum 3 hrs).
3
Cook chicken: Heat the ghee (butter or oil) over high heat in a large fry pan. Take the chicken out of the Marinade but do not wipe or shake off the marinade from the chicken (but don't pour the Marinade left in the bowl into the fry pan).
4
Place chicken in the fry pan and cook for around 3 minutes, or until the chicken is white all over (it doesn't really brown because of the Marinade).
5
Sauce: Add the tomato passata, cream, sugar and salt. Also add any remaining marinade left in the bowl. Turn down to low and simmer for 20 minutes. Do a taste test to see if it needs more salt.
6
Garnish with coriander/cilantro leaves if using. Serve with basmati rice.
7
The Butter Chicken is pictured with my very easy No Yeast Flatbread and no-fry papadums (Note 5).

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Tips & Notes

Pro tips

Do not wipe or shake off the yogurt marinade from chicken before searing—it contributes flavor and prevents browning, which is normal for this dish.
Simmer for exactly 20 minutes on low heat to allow flavors to meld and sauce to thicken slightly; taste and adjust salt at the end.
For extra-smooth sauce, blend marinade ingredients in a food processor before combining with chicken, though creator notes this step is optional.
Use full-fat yogurt and heavy cream for authentic richness; lighter versions will result in a thinner, less luxurious sauce.

Substitutions

tomato passata → canned crushed tomatoes or tomato sauce (adjust liquid ratio if thinner)
heavy cream → Greek yogurt stirred in at the end (adds tang, slightly lighter texture)
garam masala → 1/2 tsp cumin + 1/4 tsp cinnamon + pinch clove if unavailable
ghee → butter or vegetable oil at 1 tbsp (oil yields lighter sauce)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on low heat, stirring occasionally and adding a splash of water or cream if sauce has thickened.

Common Questions

Can I use chicken breast instead of thighs?

Yes, but thighs stay more tender and flavorful. If using breast, reduce simmering time to 15 minutes to avoid drying out.

How long does butter chicken keep?

Refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or cream if it thickens too much.