Written by Sarah Miller
Butter Chicken Recipe has saved my dinner plans so many times—like you get hit with that “what’s for dinner?” panic, and nothing sounds good. Seriously, I’ve been there, staring in my fridge, hoping for a flavor miracle. Maybe you want something special but easy, not another boring casserole. Or, maybe, you just finished making buffalo chicken dip for a party, and now you’re hungry for a real-deal meal you can sit down to and actually enjoy (no tiny plates required). And hey, if you’re into hearty, comfort food, you’ll probably love whipping up a batch of baked beans alongside. Let’s dive in and fix dinner, shall we? 
About Butter Chicken
Okay, confession: the first time I tried butter chicken at a restaurant, my mind exploded a little. It was creamy, rich, but not heavy—and that spiced sauce, oof, you just want to drink it. If you haven’t had butter chicken before, imagine a cozy hug from chicken swimming in a lightly tangy, tomato-ey sauce, all mellowed out with real butter and cream. It’s not super spicy, either, which honestly is great for my spice-wimpy family.
The best part? You really can make this at home without fancy ingredients or a culinary degree hanging on your wall. The dish actually comes from North India (I googled, trust me) but it’s famous worldwide now. Every time I make it, there’s this aroma wafting through the house, and boom, everyone appears in the kitchen. It’s the closest I’ll ever get to feeling like a five-star chef on a Tuesday night!
If you’ve tried bang bang chicken skewers or birria tacos recipe and enjoyed bold flavors, you’re gonna adore this too. 
| Ingredient | Substitute | Notes |
|---|---|---|
| Boneless Chicken Thighs | Boneless Chicken Breasts | Thighs are juicier; breasts may dry out. |
| Greek Yogurt | Plain Yogurt (not sweet) | Helps tenderize the chicken. |
| Garam Masala | Curry Powder | Not as authentic but works in a pinch. |
| Heavy Cream | Coconut Milk | Dairy-free alternative with a different flavor. |
| Unsalted Butter | Olive Oil (in a pinch) | Flavor will differ; butter provides richness. |
Ingredients & Substitutes
Gather your stuff first. Trust me, hunting for spices with greasy hands is not fun. Here’s what you really need:
- Chicken: Boneless chicken thighs work best (juicier, less fussy), but chicken breasts also do the trick if that’s what you have.
- Yogurt: For marinating; Greek yogurt or plain regular yogurt, just not the sweet stuff.
- Spices: Garam masala, cumin, chili powder, turmeric. You can fake it a bit with curry powder if you’re in a rush, but real garam masala brings that signature taste.
- Garlic & Ginger: Fresh is best. Squeeze it or use a microplane, or, honestly, I’ve even used store-bought paste when in a pinch.
- Tomato Sauce or Puree: Go for a canned variety—no judgment. Fresh tomatoes work but need more cooking.
- Butter: Unsalted, lots of it (obviously, it’s butter chicken).
- Cream: Heavy cream or you can lighten it with half-and-half for a less-rich dish.
- Salt and Pepper: Seasoning makes the magic.
If you’re missing something, don’t panic. I’ve swapped ground ginger for fresh or used sour cream instead of yogurt when we were running low—nobody at the table noticed. Perks of cooking at home, right? 
How to Make Butter Chicken
Here’s the game plan (honest, it’s pretty simple):
First up, marinate your chicken. Cut it up, coat with yogurt, all those nice spices, garlic and ginger. Now, stick it in the fridge—at least 30 minutes, but overnight is top-tier flavor magic.
Next, heat a big pan. Toss your marinated chicken in there and let it get a little color; you don’t have to cook it all the way just yet—don’t freak if it’s a bit pink. Scoop the chicken out.
In the same pan, throw in butter (lots of it), more garlic and ginger if you love the stuff, and let it sizzle. Add your tomato sauce or puree, plus extra spices. Stir and let it simmer. Here’s where things smell amazing.
Add the chicken back in. Simmer till it’s cooked through, juices run clear, and everything’s blended together. Then pour in the cream—just eyeball it for how saucy you like it. Give it a minute or two. Taste, adjust salt, and you’re done.
Messy counters? Yeah, me too. Worth it.
What to Serve with Butter Chicken
Honestly, this butter chicken recipe is begging for some fluffy carbs and maybe something crisp on the side. Here are my go-tos:
- Warm naan or flatbread soaks up all the saucy goodness (like, you’ll fight over the last piece).
- Basmati rice—don’t overthink it, just a nice pile on your plate.
- A simple cucumber salad cools everything down, especially if you went wild with the spices.
- Roasted veggies if you want to sneak in something green (good luck with picky eaters).
If you’re feeling ambitious, double-up with sides like chicken-broccoli rice casserole or even a chicken cutlet sandwich for leftovers. No one complains about extra food.
Expert Tips
Don’t be scared if you don’t have every spice on the list. I’ve made this a thousand different ways, and it still comes out good. Remember, marinating longer brings those “wow” flavors. Toss in a tiny bit of sugar if your tomatoes are too tangy—trust me, it helps.
Use thighs, even if you’re a chicken breast loyalist. They don’t dry out and taste richer. Oh, and don’t skimp on the butter; name says it all! If your sauce is too thick? Splash in a spoonful of water. Too runny? Just simmer a little longer.
And for leftovers (if you have any), the flavors actually get better the next day. Cold butter chicken on rice for lunch? Peak happiness.
Common Questions
How spicy is this dish?
Not too spicy at all. You control the heat by adjusting the chili powder. I promise even my grandma likes it.
Can I freeze butter chicken?
Absolutely, yes! Pop leftovers in an airtight container. Reheat gently and maybe add a splash of cream to revive that sauce.
Is this dairy-heavy?
Somewhat, yes, with the cream and butter—though you can use coconut milk if you need it dairy-free (not the traditional taste, but still yum).
Can I make this ahead?
Definitely. Tastes even better after a night in the fridge. Great for meal prepping or if you’re having friends over and don’t want to stress.
What’s the best shortcut?
A bottled butter chicken sauce isn’t the end of the world, but making your own really does taste leagues better. If you chop and measure everything out first, it goes fast!
Bring on the Butter Chicken Night
So, ready for dinner that feels five-star but is secretly easy? This butter chicken recipe kills it every time—no restaurant bill, no fussy steps, just pure comfort. Try it once, and you’ll see why it’s one of my faves. If you want even more ideas or want to read how actual experts do it, check out these versions from Butter Chicken Recipe (Chicken Makhani) – Swasthi’s Recipes or Butter Chicken – RecipeTin Eats. Promise, you’ll unlock a new level of homemade dinner vibes. Give it a whirl tonight. Let me know how you go, and hey, save some naan for me! 
Butter Chicken
Ingredients
For the Chicken Marinade
- 1 pound Boneless Chicken Thighs Thighs are juicier; breasts may dry out.
- 1 cup Greek Yogurt Helps tenderize the chicken.
- 1 tablespoon Garam Masala Not as authentic but works in a pinch.
- 2 teaspoons Cumin
- 1 teaspoon Chili Powder Adjust to taste.
- 1 teaspoon Turmeric
- 2 cloves Garlic, minced Fresh is best.
- 1 inch Ginger, minced Fresh is preferred.
For the Sauce
- 1 can Tomato Sauce or Puree Canned variety works well.
- 1/2 cup Unsalted Butter Lots of it for richness.
- 1/2 cup Heavy Cream Can lighten with half-and-half.
- Salt and Pepper To taste Seasoning makes the magic.
Instructions
Marinate the Chicken
- Cut the boneless chicken thighs into chunks and coat them with Greek yogurt, garam masala, cumin, chili powder, turmeric, minced garlic, and ginger.
- Marinate in the refrigerator for at least 30 minutes, preferably overnight.
Cook the Chicken
- Heat a large pan over medium-high heat and add the marinated chicken pieces, cooking until they are browned (do not fully cook).
- Remove chicken from the pan and set aside.
Prepare the Sauce
- In the same pan, add the butter and allow it to melt before adding additional minced garlic and ginger.
- Pour in the tomato sauce or puree and mix in any remaining spices, letting it simmer and develop flavors.
Combine and Finish
- Add the browned chicken back into the pan, stirring to combine.
- Simmer until the chicken is cooked through, then stir in the heavy cream. Adjust seasoning as needed.