Classic Butter Chicken Rich and Flavorful Recipe

October 29, 2025May 3, 2025 by Samantha

If you crave a rich and creamy dish, Classic Butter Chicken is a must-try. This recipe brings bold flavors right to your kitchen. From marinating juicy chicken to mixing a luscious sauce, each step is simple and rewarding. Whether you’re looking for a weekday dinner or a dish to impress guests, I’ve got all the details you need. Let’s dive into the ingredients and start cooking!

Why I Love This Recipe

Flavor Explosion: The combination of spices and creamy sauce creates a rich, aromatic dish that tantalizes the taste buds.
Comfort Food: This butter chicken is the perfect comfort food, making you feel warm and satisfied with every bite.
Easy to Make: Despite its luxurious flavor, this recipe is straightforward and can be made in about 1.5 hours.
Versatile Pairing: It pairs beautifully with rice or naan, making it a great choice for any meal or gathering.

Ingredients

Main Ingredients

– 500g boneless chicken thighs, cut into bite-sized pieces

– 1 cup plain yogurt

– 2 tablespoons fresh lemon juice

– 2 tablespoons ginger-garlic paste

– 1 teaspoon ground cumin

– 1 teaspoon ground coriander

– 1 teaspoon turmeric powder

– 1 teaspoon garam masala

– 1 teaspoon red chili powder (adjust to desired spiciness)

– Salt to taste

– 4 tablespoons unsalted butter, divided

– 1 large onion, finely chopped

– 1 can (400g) crushed tomatoes

– 1 cup heavy cream

– Fresh cilantro, chopped (for garnish)

The chicken is the star here. I love using boneless thighs for their rich flavor. The marinade is key, too. Yogurt tenderizes the chicken and adds tang. Lemon juice brightens it all up. The ginger-garlic paste gives a fragrant base. Spices like cumin, coriander, and garam masala add warmth. Turmeric adds color and health benefits. Red chili powder gives it a kick.

The sauce is where the magic happens. Onions, sautéed until golden, create a savory base. Crushed tomatoes bring acidity and depth. Heavy cream makes it rich and smooth. Butter adds a luxurious touch.

Optional Ingredients

– Variations for spice levels

– Additional garnishes

If you want more spice, add more red chili powder. You can also include fresh green chilies for extra heat. For garnishes, consider a sprinkle of roasted cashews or toasted coconut. These add crunch and flavor. Fresh mint is another great addition for brightness.

Step-by-Step Instructions

Marinating the Chicken

To start, you need to mix the marinade ingredients. In a large bowl, combine:

– 1 cup plain yogurt

– 2 tablespoons fresh lemon juice

– 2 tablespoons ginger-garlic paste

– 1 teaspoon ground cumin

– 1 teaspoon ground coriander

– 1 teaspoon turmeric powder

– 1 teaspoon garam masala

– 1 teaspoon red chili powder (adjust to taste)

– Salt to taste

Add 500g of boneless chicken thighs cut into bite-sized pieces. Make sure every piece is well coated. Cover the bowl tightly with plastic wrap. Place it in the fridge for at least 1 hour, but overnight yields richer flavor.

Cooking the Dish

In a large skillet, heat 2 tablespoons of unsalted butter over medium heat. Once the butter melts and sizzles, add 1 large finely chopped onion. Sauté the onions until they turn golden brown, which takes about 7-10 minutes. Stir them often to prevent burning.

Next, add the marinated chicken and all of the marinade to the skillet. Cook the chicken for about 5-7 minutes. Stir occasionally until all pieces are browned and cooked through.

Now, pour in a can of crushed tomatoes (400g) and mix well with the chicken and onions. Let this simmer gently on low heat for around 10 minutes. This allows the flavors to blend beautifully.

Then, lower the heat more and add the remaining 2 tablespoons of butter and 1 cup of heavy cream. Stir continuously until the sauce becomes rich and smooth. Cook for an additional 5 minutes on low heat. Avoid boiling, as this could curdle the cream.

Finally, taste the sauce and adjust the salt if needed. Remove the pan from heat and garnish with freshly chopped cilantro for a lovely pop of color.

Tips & Tricks

Perfecting the Flavor

To make your butter chicken shine, adjust the spice levels to your taste. If you like it hot, add more red chili powder. If you prefer mild, use less. Always remember, you can add spice, but you can’t take it out once it’s in!

For alternative cooking methods, try using a slow cooker. This method lets the chicken soak up all the flavors over time. Just combine all the ingredients and let it cook on low for 6-8 hours. The chicken will turn tender and juicy.

Making Ahead

Marinating the chicken is key for great taste. Mix the yogurt, lemon juice, and spices well. Let it sit in the fridge for at least one hour. For even better flavor, marinate it overnight. This step makes a big difference!

When storing leftovers, put them in an airtight container. This keeps the chicken fresh for up to three days in the fridge. To reheat, use a skillet over low heat. Stir gently to avoid burning the sauce. You can also microwave it, but keep an eye on it to avoid overcooking.

Pro Tips

Marination Time Matters: The longer you marinate the chicken, the more flavorful and tender it will become. Aim for at least 1 hour, but overnight is best for maximum flavor.
Use Fresh Spices: Freshly ground spices will greatly enhance the flavor of your butter chicken. Consider grinding your cumin and coriander just before using them for optimal taste.
Adjusting Spice Levels: You can control the heat of the dish by adjusting the amount of red chili powder. Start with less if you’re unsure, and add more to suit your taste.
Perfecting the Sauce: To achieve a rich and creamy sauce, avoid boiling after adding the cream. Instead, allow it to simmer gently to prevent curdling and maintain a smooth consistency.

Variations

Vegetarian Options

You can make a great butter chicken without meat. Swap chicken for paneer or tofu. Paneer is a soft cheese that soaks up flavors well. Tofu is a great plant-based choice, too. Cut either into bite-sized pieces. Marinate them just like the chicken. This will add depth to the dish. These swaps keep the dish rich and creamy.

Different Spice Profiles

Butter chicken can change based on spices. Each region adds its own twist. For a milder flavor, use less chili powder. You can add cinnamon for warmth. Some places use fenugreek leaves for a unique taste. Experiment with spices to find your favorite mix. Each blend can create a new experience.

Serving Suggestions

Pair butter chicken with tasty sides. Steamed basmati rice is a classic choice. It balances the rich sauce. Naan bread is perfect for scooping up the dish. You can also serve it with a fresh salad. A cucumber raita cools the heat from spices. These sides enhance your meal and create a feast.

Storage Info

Refrigeration Tips

After enjoying your butter chicken, let the leftovers cool down. Place them in an airtight container. This helps keep the flavors fresh. Store the container in the fridge. The butter chicken will stay good for about 3 to 4 days.

Freezing Guidelines

If you want to save some for later, you can freeze it. Use a freezer-safe container or a heavy-duty freezer bag. Make sure to remove as much air as possible. This prevents freezer burn. Your butter chicken can last up to 2 months in the freezer. When ready to eat, thaw it in the fridge overnight.

Reheating Instructions

To reheat, you have a few options. You can use the microwave, stove, or oven. If using the microwave, heat in short bursts. Stir in between to ensure even warming. On the stove, put it in a pan over low heat. Stir it often to keep it smooth. If using the oven, cover it with foil to keep it moist. Heat at 350°F until warm throughout. Enjoy your meal just as rich as the first time!

FAQs

What is the origin of Butter Chicken?

Butter Chicken, or Murgh Makhani, comes from India. It began in Delhi in the 1950s. A restaurant named Moti Mahal invented it. The dish uses leftover chicken in a rich sauce. It became popular for its creamy texture and deep flavors. Butter Chicken shows how Indian food mixes spices and cooking methods. It holds cultural meaning, showcasing Indian hospitality and warmth.

Can Butter Chicken be made without cream?

Yes, you can make a lighter version of Butter Chicken. Swap heavy cream with coconut milk or cashew cream. You can also use yogurt for a tangy taste. These alternatives keep the dish creamy but lighter. Reducing the amount of butter helps too. This way, you enjoy great flavor without all the fat.

How spicy is Classic Butter Chicken?

Classic Butter Chicken can be mild to medium spicy. The heat comes from red chili powder. You can adjust the spice by changing the amount. For a milder dish, use less chili powder. If you like it spicy, add more! Always taste as you go. Each bite should bring joy, not pain.

In this post, we explored the key ingredients and cooking steps for Butter Chicken. I shared how to marinate and cook chicken while creating a rich sauce. We covered tips for enhancing flavor and ways to adapt the dish for various diets. Storing and reheating your leftovers helps you enjoy this meal later. Remember, cooking is fun, so try different spices and ingredients! Enjoy making Butter Chicken your wa

$- 500g boneless chicken thighs, cut into bite-sized pieces - 1 cup plain yogurt - 2 tablespoons fresh lemon juice - 2 tablespoons ginger-garlic paste - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1 teaspoon turmeric powder - 1 teaspoon garam masala - 1 teaspoon red chili powder (adjust to desired spiciness) - Salt to taste - 4 tablespoons unsalted butter, divided - 1 large onion, finely chopped - 1 can (400g) crushed tomatoes - 1 cup heavy cream - Fresh cilantro, chopped (for garnish) The chicken is the star here. I love using boneless thighs for their rich flavor. The marinade is key, too. Yogurt tenderizes the chicken and adds tang. Lemon juice brightens it all up. The ginger-garlic paste gives a fragrant base. Spices like cumin, coriander, and garam masala add warmth. Turmeric adds color and health benefits. Red chili powder gives it a kick. The sauce is where the magic happens. Onions, sautéed until golden, create a savory base. Crushed tomatoes bring acidity and depth. Heavy cream makes it rich and smooth. Butter adds a luxurious touch. - Variations for spice levels - Additional garnishes If you want more spice, add more red chili powder. You can also include fresh green chilies for extra heat. For garnishes, consider a sprinkle of roasted cashews or toasted coconut. These add crunch and flavor. Fresh mint is another great addition for brightness. {{ingredient_image_2}} To start, you need to mix the marinade ingredients. In a large bowl, combine: - 1 cup plain yogurt - 2 tablespoons fresh lemon juice - 2 tablespoons ginger-garlic paste - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1 teaspoon turmeric powder - 1 teaspoon garam masala - 1 teaspoon red chili powder (adjust to taste) - Salt to taste Add 500g of boneless chicken thighs cut into bite-sized pieces. Make sure every piece is well coated. Cover the bowl tightly with plastic wrap. Place it in the fridge for at least 1 hour, but overnight yields richer flavor. In a large skillet, heat 2 tablespoons of unsalted butter over medium heat. Once the butter melts and sizzles, add 1 large finely chopped onion. Sauté the onions until they turn golden brown, which takes about 7-10 minutes. Stir them often to prevent burning. Next, add the marinated chicken and all of the marinade to the skillet. Cook the chicken for about 5-7 minutes. Stir occasionally until all pieces are browned and cooked through. Now, pour in a can of crushed tomatoes (400g) and mix well with the chicken and onions. Let this simmer gently on low heat for around 10 minutes. This allows the flavors to blend beautifully. Then, lower the heat more and add the remaining 2 tablespoons of butter and 1 cup of heavy cream. Stir continuously until the sauce becomes rich and smooth. Cook for an additional 5 minutes on low heat. Avoid boiling, as this could curdle the cream. Finally, taste the sauce and adjust the salt if needed. Remove the pan from heat and garnish with freshly chopped cilantro for a lovely pop of color. To make your butter chicken shine, adjust the spice levels to your taste. If you like it hot, add more red chili powder. If you prefer mild, use less. Always remember, you can add spice, but you can’t take it out once it’s in! For alternative cooking methods, try using a slow cooker. This method lets the chicken soak up all the flavors over time. Just combine all the ingredients and let it cook on low for 6-8 hours. The chicken will turn tender and juicy. Marinating the chicken is key for great taste. Mix the yogurt, lemon juice, and spices well. Let it sit in the fridge for at least one hour. For even better flavor, marinate it overnight. This step makes a big difference! When storing leftovers, put them in an airtight container. This keeps the chicken fresh for up to three days in the fridge. To reheat, use a skillet over low heat. Stir gently to avoid burning the sauce. You can also microwave it, but keep an eye on it to avoid overcooking. Pro Tips Marination Time Matters: The longer you marinate the chicken, the more flavorful and tender it will become. Aim for at least 1 hour, but overnight is best for maximum flavor. Use Fresh Spices: Freshly ground spices will greatly enhance the flavor of your butter chicken. Consider grinding your cumin and coriander just before using them for optimal taste. Adjusting Spice Levels: You can control the heat of the dish by adjusting the amount of red chili powder. Start with less if you’re unsure, and add more to suit your taste. Perfecting the Sauce: To achieve a rich and creamy sauce, avoid boiling after adding the cream. Instead, allow it to simmer gently to prevent curdling and maintain a smooth consistency. {{image_4}} You can make a great butter chicken without meat. Swap chicken for paneer or tofu. Paneer is a soft cheese that soaks up flavors well. Tofu is a great plant-based choice, too. Cut either into bite-sized pieces. Marinate them just like the chicken. This will add depth to the dish. These swaps keep the dish rich and creamy. Butter chicken can change based on spices. Each region adds its own twist. For a milder flavor, use less chili powder. You can add cinnamon for warmth. Some places use fenugreek leaves for a unique taste. Experiment with spices to find your favorite mix. Each blend can create a new experience. Pair butter chicken with tasty sides. Steamed basmati rice is a classic choice. It balances the rich sauce. Naan bread is perfect for scooping up the dish. You can also serve it with a fresh salad. A cucumber raita cools the heat from spices. These sides enhance your meal and create a feast. After enjoying your butter chicken, let the leftovers cool down. Place them in an airtight container. This helps keep the flavors fresh. Store the container in the fridge. The butter chicken will stay good for about 3 to 4 days. If you want to save some for later, you can freeze it. Use a freezer-safe container or a heavy-duty freezer bag. Make sure to remove as much air as possible. This prevents freezer burn. Your butter chicken can last up to 2 months in the freezer. When ready to eat, thaw it in the fridge overnight. To reheat, you have a few options. You can use the microwave, stove, or oven. If using the microwave, heat in short bursts. Stir in between to ensure even warming. On the stove, put it in a pan over low heat. Stir it often to keep it smooth. If using the oven, cover it with foil to keep it moist. Heat at 350°F until warm throughout. Enjoy your meal just as rich as the first time! Butter Chicken, or Murgh Makhani, comes from India. It began in Delhi in the 1950s. A restaurant named Moti Mahal invented it. The dish uses leftover chicken in a rich sauce. It became popular for its creamy texture and deep flavors. Butter Chicken shows how Indian food mixes spices and cooking methods. It holds cultural meaning, showcasing Indian hospitality and warmth. Yes, you can make a lighter version of Butter Chicken. Swap heavy cream with coconut milk or cashew cream. You can also use yogurt for a tangy taste. These alternatives keep the dish creamy but lighter. Reducing the amount of butter helps too. This way, you enjoy great flavor without all the fat. Classic Butter Chicken can be mild to medium spicy. The heat comes from red chili powder. You can adjust the spice by changing the amount. For a milder dish, use less chili powder. If you like it spicy, add more! Always taste as you go. Each bite should bring joy, not pain. In this post, we explored the key ingredients and cooking steps for Butter Chicken. I shared how to marinate and cook chicken while creating a rich sauce. We covered tips for enhancing flavor and ways to adapt the dish for various diets. Storing and reheating your leftovers helps you enjoy this meal later. Remember, cooking is fun, so try different spices and ingredients! Enjoy making Butter Chicken your way.$