I’m excited to share my Indian Style Butter Chicken recipe, a beloved classic that’s surprisingly simple to prepare at home.

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I grew up thinking butter chicken was complicated but I tossed that idea out the window. This Indian Style Butter Chicken is mild and sweet with a silky sauce that somehow feels fancy but is stubbornly simple.

I like using boneless skinless chicken thighs and a splash of heavy cream to get that plush texture, and every time I make it people ask if I did something secret, I shrug. I put it under my Easy Curry Recipes Chicken picks because it checks the boxes for comfort and crowd pleasing, but there is more to it than that.

Try one bite and you might start guessing what gives it that whisper of sweetness.

Ingredients

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Chicken thighs: Rich in protein and iron, stays juicy, makes the curry hearty and satisfying.
Plain yogurt: Adds tang, tenderizes chicken, gives creaminess and probiotics, not overly sour.
Butter and ghee: Adds silky richness, buttery mouthfeel, lots of saturated fat but great flavour.
Tomato puree: Sweet and acidic backbone, gives color, balances cream, can be tart sometimes.
Heavy cream: Softens spices, thickens sauce, adds calories and silky texture, makes dish indulgent.
Cashews: Ground into paste for richness, adds subtle sweetness and healthy-ish fats.
Kasuri methi: Dried fenugreek leaves, bitter aromatic note, lifts flavour, very characteristic.
Garam masala and whole spices: Warm spice mix, fragrant hits of cardamom cinnamon clove, gives depth and warmth.

Ingredient Quantities

1 1/2 cup boneless skinless chicken thighs (about 700 g)

3/4 cup plain yogurt (180 ml)

2 tbsp lemon juice

1 1/2 tsp salt

1/2 tsp ground turmeric

1 tsp Kashmiri chili powder or mild paprika

1 tsp ground coriander

1 tsp garam masala

1/2 tsp ground cumin

1 1/2 tbsp fresh ginger paste

1 1/2 tbsp garlic paste

2 tbsp vegetable oil

3 tbsp unsalted butter

1 tbsp ghee (optional)

1 medium yellow onion (about 1 cup)

14 oz (400 g) canned tomato puree or crushed tomatoes

3/4 cup heavy cream (180 ml)

1/4 cup raw cashews (for richness)

1 tsp sugar or honey

1 tsp dried fenugreek leaves (kasuri methi)

1 bay leaf

1 small cinnamon stick

3 green cardamom pods

3 whole cloves

Handful fresh cilantro for garnish

How to Make this

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1. Mix the yogurt, lemon juice, 1 tsp salt, 1/4 tsp turmeric, 1/2 tsp Kashmiri chili powder (or paprika), 1/2 tsp ground coriander, 1/2 tsp ground cumin, 3/4 tsp garam masala, and 3/4 tbsp each ginger and garlic paste in a bowl; add the chicken thighs, coat well and let marinate at least 30 minutes or overnight for best flavor.

2. While chicken marinates, soak the cashews in hot water for 10 minutes, then drain and blitz to a smooth paste with a splash of water; set aside.

3. Heat 2 tbsp vegetable oil in a large skillet over medium high heat. Pat excess marinade off the chicken and sear the thighs in batches until browned on both sides but not fully cooked, about 3 minutes per side; remove and keep warm.

4. In the same pan lower heat to medium, add 3 tbsp butter and 1 tbsp ghee if using, then add the bay leaf, cinnamon stick, crushed cardamom pods and cloves; cook 30 seconds until fragrant.

5. Add the chopped yellow onion and saute until soft and golden, about 6 to 8 minutes; then stir in the remaining 3/4 tbsp ginger paste and 3/4 tbsp garlic paste and cook 1 minute more.

6. Pour in the tomato puree, the cashew paste, the remaining 1/4 tsp turmeric, remaining 1/2 tsp ground coriander, remaining 1/2 tsp ground cumin and 1 tsp Kashmiri chili powder (or paprika), plus the sugar or honey and a pinch of salt; simmer on low for 8 to 10 minutes until the sauce thickens and the oil starts to separate slightly.

7. Return the seared chicken to the sauce, cover and simmer gently 8 to 12 minutes until chicken is cooked through and tender; if sauce gets too thick add a few tablespoons of water.

8. Stir in the heavy cream, the remaining 1 tsp garam masala, the 1 tsp dried fenugreek leaves crumbled between your palms, and another tablespoon of butter if you like it richer; warm through 2 to 3 minutes, taste and adjust salt or a little more sugar if needed.

9. Remove the whole spices (bay leaf, cinnamon stick and any big shells) if you want, spoon the butter chicken into a serving dish and scatter a handful of chopped fresh cilantro on top.

10. Serve hot with steamed rice or warm naan, and scoop up that silky, slightly sweet curry while it’s still piping.

Equipment Needed

1. Large mixing bowl, for marinading the chicken and mixing yogurt + spices
2. Measuring cups and spoons, to measure yogurt, cream, spices, lemon juice, etc.
3. Blender or small food processor, to blitz the soaked cashews into a smooth paste
4. Large heavy skillet or sauté pan with lid, for searing the thighs and simmering the sauce
5. Tongs or a slotted spatula, to turn and transfer the chicken without splashing
6. Chef’s knife and cutting board, for chopping the onion and cilantro
7. Wooden spoon or silicone spatula, for stirring the sauce and scraping the pan
8. Can opener and a small bowl, to open the tomato puree and soak the cashews before blitzing

FAQ

Q: Can I use chicken breast instead of thighs? A: Yes, you can, but breasts dry out faster. Use slightly larger chunks, cook a bit less, and watch the heat. Thighs stay juicier and give a better texture, but breasts work if you prefer them.

Q: How long should I marinate the chicken? A: At least 1 hour so the yogurt and spices penetrate. Overnight, about 6 to 12 hours, is even better. Try not to marinate way beyond 24 hours or the texture can turn mushy.

Q: I need dairy free or nut free options. What can I substitute for cream and cashews? A: Swap heavy cream for full fat coconut milk or coconut cream for dairy free. For cashews use soaked sunflower seeds or skip them and add a bit more coconut milk for richness. Replace butter with a neutral oil or a dairy free spread.

Q: How do I get that slightly charred tandoori flavor at home? A: Broil or grill the marinated chicken pieces briefly on high heat to get char marks, or sear them in a very hot skillet. You can also add a pinch of smoked paprika if you dont have a grill or want a quicker fix.

Q: Can I make this ahead and freeze it? A: Yes. Cool completely, then freeze in airtight containers for up to 2 to 3 months. Thaw in the fridge overnight and reheat gently on low so it doesnt split. You can also freeze the sauce separately for faster reheating.

Q: How should I store and reheat leftovers? A: Keep in the fridge up to 3 to 4 days. Reheat slowly on low heat, stirring and adding a splash of water or cream if it looks too thick. Avoid boiling hard or the cream may separate.

Butter Chicken Recipe Substitutions and Variations

Chicken thighs (700 g): Swap for boneless skinless chicken breast 1:1, but watch cooking time since breast dries faster; or go vegetarian with firm tofu (press, marinate, pan-sear) or roasted cauliflower florets for a chunky texture.
Plain yogurt (180 ml): Use buttermilk or sour cream 1:1 for the tang; for dairy free try unsweetened coconut yogurt 1:1, though it adds a mild coconut taste.
Heavy cream (180 ml): Substitute full fat canned coconut milk 1:1 for a dairy free option; or make cashew cream by blending 1/4 cup soaked cashews with 3/4 cup water until smooth; as a last resort mix 3/4 cup milk with 1/4 cup melted butter to mimic cream.
Raw cashews (1/4 cup): Use blanched almonds (soak then blend) same amount, or sunflower seeds for a nut free choice; you can also skip nuts and increase cream/butter slightly to keep richness.

Pro Tips

1) Temper the yogurt so it dont split: take a couple spoonfuls of hot sauce from the pan and whisk into the yogurt marinade before adding it to the chicken. That brings the temps closer and keeps your sauce silky, not curdled.

2) Pat the chicken mostly dry before searing and dont overcrowd the pan. You want quick browning for flavor, not steaming, and a hot pan gives the best crust without overcooking the inside.

3) For a super smooth, rich sauce blitz the soaked cashews with a little warm water and pass the tomato-cashew mix through a fine sieve after simmering. It makes the curry velvety and removes any tiny grit or tomato bits that can make it grainy.

4) Finish flavors matter: crumble the dried fenugreek between your palms right before adding, and taste for a touch of sugar or lemon at the end to balance acidity. Also if the sauce gets too thick, add small splashes of hot water rather than cold, keeps the texture even.

Butter Chicken Recipe

Recipe by Sarah level

0.0 from 0 votes

I’m excited to share my Indian Style Butter Chicken recipe, a beloved classic that’s surprisingly simple to prepare at home.

Servings

servings

Calories

816

kcal

Equipment: 1. Large mixing bowl, for marinading the chicken and mixing yogurt + spices
2. Measuring cups and spoons, to measure yogurt, cream, spices, lemon juice, etc.
3. Blender or small food processor, to blitz the soaked cashews into a smooth paste
4. Large heavy skillet or sauté pan with lid, for searing the thighs and simmering the sauce
5. Tongs or a slotted spatula, to turn and transfer the chicken without splashing
6. Chef’s knife and cutting board, for chopping the onion and cilantro
7. Wooden spoon or silicone spatula, for stirring the sauce and scraping the pan
8. Can opener and a small bowl, to open the tomato puree and soak the cashews before blitzing

Ingredients

1 1/2 cup boneless skinless chicken thighs (about 700 g)
3/4 cup plain yogurt (180 ml)
2 tbsp lemon juice
1 1/2 tsp salt
1/2 tsp ground turmeric
1 tsp Kashmiri chili powder or mild paprika
1 tsp ground coriander
1 tsp garam masala
1/2 tsp ground cumin
1 1/2 tbsp fresh ginger paste
1 1/2 tbsp garlic paste
2 tbsp vegetable oil
3 tbsp unsalted butter
1 tbsp ghee (optional)
1 medium yellow onion (about 1 cup)
14 oz (400 g) canned tomato puree or crushed tomatoes
3/4 cup heavy cream (180 ml)
1/4 cup raw cashews (for richness)
1 tsp sugar or honey
1 tsp dried fenugreek leaves (kasuri methi)
1 bay leaf
1 small cinnamon stick
3 green cardamom pods
3 whole cloves
Handful fresh cilantro for garnish

Directions

Mix the yogurt, lemon juice, 1 tsp salt, 1/4 tsp turmeric, 1/2 tsp Kashmiri chili powder (or paprika), 1/2 tsp ground coriander, 1/2 tsp ground cumin, 3/4 tsp garam masala, and 3/4 tbsp each ginger and garlic paste in a bowl; add the chicken thighs, coat well and let marinate at least 30 minutes or overnight for best flavor.
While chicken marinates, soak the cashews in hot water for 10 minutes, then drain and blitz to a smooth paste with a splash of water; set aside.
Heat 2 tbsp vegetable oil in a large skillet over medium high heat. Pat excess marinade off the chicken and sear the thighs in batches until browned on both sides but not fully cooked, about 3 minutes per side; remove and keep warm.
In the same pan lower heat to medium, add 3 tbsp butter and 1 tbsp ghee if using, then add the bay leaf, cinnamon stick, crushed cardamom pods and cloves; cook 30 seconds until fragrant.
Add the chopped yellow onion and saute until soft and golden, about 6 to 8 minutes; then stir in the remaining 3/4 tbsp ginger paste and 3/4 tbsp garlic paste and cook 1 minute more.
Pour in the tomato puree, the cashew paste, the remaining 1/4 tsp turmeric, remaining 1/2 tsp ground coriander, remaining 1/2 tsp ground cumin and 1 tsp Kashmiri chili powder (or paprika), plus the sugar or honey and a pinch of salt; simmer on low for 8 to 10 minutes until the sauce thickens and the oil starts to separate slightly.
Return the seared chicken to the sauce, cover and simmer gently 8 to 12 minutes until chicken is cooked through and tender; if sauce gets too thick add a few tablespoons of water.
Stir in the heavy cream, the remaining 1 tsp garam masala, the 1 tsp dried fenugreek leaves crumbled between your palms, and another tablespoon of butter if you like it richer; warm through 2 to 3 minutes, taste and adjust salt or a little more sugar if needed.
Remove the whole spices (bay leaf, cinnamon stick and any big shells) if you want, spoon the butter chicken into a serving dish and scatter a handful of chopped fresh cilantro on top.
Serve hot with steamed rice or warm naan, and scoop up that silky, slightly sweet curry while it's still piping.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.