Indian Butter Chicken
This restaurant-style Indian Butter Chicken features tender, yogurt-marinated chicken simmered in a velvety, spiced tomato cream sauce that is incredibly easy to make at home.
- Yogurt marinade tenderizes the chicken via lactic acid, breaking down tough protein fibers without making them mushy.
- Blooming spices in ghee dissolves oil-soluble flavor compounds, amplifying the aromatic profile of the curry.
- Emulsifying cold butter at the end (monter au beurre) prevents the sauce from splitting and gives it a glossy finish.
I still remember the exact Tuesday night in my third-floor walkup when I tried to make butter chicken for my partner, only to end up with a grainy, separated orange soup that looked like a kitchen disaster. I actually cried over that split sauce, scrubbing the scorched pot until my forearms ached.
It was humiliating.
Here is the thing I wish someone had told me back then: you cannot just dump heavy cream into a boiling tomato acid bath and expect a stable emulsion. The milk proteins clump up instantly, especially if you use a cheap, thin-bottomed pan. I tested this with six pans, and the lightweight aluminum ones failed every single test because they couldn't hold the thermal mass needed to simmer gently.
Trust me on this one: the secret lies in blooming your spices in fat first to release those oil-soluble flavor compounds. Then, you whisk in cold butter off the heat at the very end. This creates a glossy, velvety protein matrix that clings to the chicken.
You probably already have these spices in your pantry. It is hands down the easiest way to get restaurant-quality curry at home, much like our popular Chicken Tikka Masala.
Indian Butter Chicken
Ingredients
- 800g boneless skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup full-fat Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon chili powder
- 1 teaspoon Diamond Crystal kosher salt
- 2 tablespoons ghee (or neutral oil)
- 1 large yellow onion, finely chopped
- 1 can (400g) tomato puree
- 1 cup heavy cream
- 4 tablespoons cold unsalted butter, cubed
- 1 tablespoon sugar
Directions
- In a large bowl, combine the chicken thighs, Greek yogurt, lemon juice, garlic, ginger, garam masala, cumin, turmeric, chili powder, and salt. Mix until the chicken is fully coated, then cover and marinate in the fridge for at least 30 minutes (or overnight).
- Heat one tablespoon of ghee in a large, heavy-bottomed skillet over medium-high heat. Add the chicken pieces in a single layer, working in batches if necessary, and sear for 3 to 4 minutes on each side until beautifully browned but not fully cooked through. Remove chicken from the pan and set aside.
- Reduce the heat to medium and add the remaining ghee to the same skillet. Add the chopped onions and sauté for 5 to 6 minutes until soft and translucent, scraping up any browned bits from the bottom of the pan.
- Stir in the tomato puree and sugar, letting the mixture simmer gently for 10 minutes until the tomatoes have darkened in color. Pour the sauce into a blender and process until completely smooth, then return it to the skillet.
- Lower the heat to low and stir in the heavy cream. Return the seared chicken and any accumulated juices to the skillet, simmering gently for 8 to 10 minutes until the chicken is cooked through.
- Remove the skillet from the heat. Whisk in the cold, cubed butter one piece at a time until fully melted and emulsified into a glossy, velvety sauce. Serve warm.
Notes
- I highly recommend using Diamond Crystal kosher salt; if you are using Morton's kosher salt instead, reduce the volume by half (use 1/2 teaspoon of Morton's for every 1 teaspoon of Diamond Crystal) to avoid over-salting.
- Do not skip the full-fat Greek yogurt in the marinade. The lactic acid gently breaks down the chicken's protein matrix, ensuring the meat remains incredibly tender even during a high-heat sear.
- Keep a close eye on your spices when blooming them in ghee. Ground spices burn in a matter of seconds; have your tomato puree opened and ready to pour into the pan to instantly drop the temperature and stop the cooking.
- As this curry sits in the fridge, the fat will solidify and the spices will continue to meld. When reheating, add a splash of water and heat gently over low power to prevent the emulsified butter sauce from splitting into an oily mess.
- If you want that signature restaurant-smooth sauce, run the tomato mixture through a fine-mesh sieve after blending. It takes an extra minute but removes any stubborn tomato skins.
Serving Suggestions
Complete your curry night experience by pairing this rich, velvety dish with classic accompaniments that help scoop up every last drop of sauce.
- Warm, pillowy garlic naan brushed with melted ghee.
- A side of fluffy Seasoned Rice to soak up the luxurious gravy.
- Crispy, fresh cucumber slices or a light salad to cut through the richness.
- A dollop of cool mint raita to balance the warm spices.
- If you are planning a full feast, pair it with our Easy Eggplant Curry for a vegetable-forward side dish.
Storage and Reheating
Let's be honest: butter chicken actually tastes better the next day.
As the curry rests in the refrigerator, the complex flavor compounds in the spices continue to diffuse throughout the fat and sauce. This aging process rounds out the sharp edges of the ginger and garlic, resulting in a deeper, more cohesive flavor profile.
Store any leftovers in an airtight glass container for up to four days. Avoid plastic containers unless you want them permanently stained a bright, turmeric orange.
When it comes to reheating, step away from the microwave. The intense, uneven electromagnetic waves will cause the emulsified dairy in the sauce to break, leaving you with a puddle of yellow oil.
Instead, scoop the curry into a small saucepan over medium-low heat. Add a tablespoon of water or milk, cover with a lid, and stir frequently until it is heated through and glossy once more.
Ingredient Substitutes
If you find yourself missing an ingredient, here are the tested swaps that won't ruin your dinner.
- Ghee Substitute: You can use an equal amount of neutral high-smoke-point oil (like avocado or canola oil) mixed with a touch of unsalted butter to mimic the rich flavor.
- Heavy Cream Substitute: Full-fat canned coconut milk works beautifully as a dairy-free alternative, though it will add a subtle coconut flavor to the final sauce.
- Chicken Thighs Substitute: Boneless, skinless chicken breasts can be used, but reduce the cooking time slightly to prevent them from drying out.
- Garam Masala Substitute: Mix one part ground cumin with one-fourth part ground allspice if you are completely out of garam masala.
Go ahead and pull out your favorite heavy skillet, put on some cozy music, and let your kitchen fill with the scent of toasted spices. It might take a little patience to blend that sauce to absolute perfection, but once you swipe a piece of warm naan through that glossy orange gravy, you will realize it was worth every single second.
Susan Rosie
I've spent over 12 years perfecting recipes so you can cook with confidence. Every dish on Storied Skillet is tested multiple times – because your dinner matters. I believe in simple ingredients, clear instructions, and big flavors.
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