Butter Chicken is one of the most loved Indian dishes around the world. It’s creamy, rich, and full of flavor yet very simple to make at home. With a few basic ingredients, you can create a restaurant-style meal in just 30 minutes. Perfect for busy weeknights, family dinners, or when you’re craving comfort food at home.
Ingredients for Butter Chicken
Here’s what you’ll need to make this quick and easy butter chicken:
- 500 g boneless chicken (breast or thighs, cut into cubes)
- 2 tbsp butter
- 2 tbsp oil
- 1 large onion (finely chopped)
- 2 tsp ginger-garlic paste
- 2 medium tomatoes (pureed or blended)
- ½ cup fresh cream
- ½ tsp turmeric powder
- 1 tsp red chili powder (adjust to taste)
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala
- Salt to taste
- Fresh coriander leaves (for garnish)
How to Make Butter Chicken (Step by Step)
Step 1 – Cook the Chicken
- Heat oil in a pan.
- Add chicken pieces, sprinkle a little salt, and cook until golden brown.
- Remove and set aside.
Step 2 – Prepare the Base
- In the same pan, melt butter.
- Add chopped onion and sauté until soft and golden.
- Stir in ginger-garlic paste and cook for 1–2 minutes until fragrant.
Step 3 – Add Tomatoes & Spices
- Add tomato puree and cook until the sauce thickens.
- Mix in turmeric, red chili, cumin, and coriander powder.
- Let it simmer for 5 minutes.
Step 4 – Finish the Sauce
- Return the cooked chicken to the pan.
- Stir in cream and garam masala.
- Simmer for 5–7 minutes until the chicken absorbs the flavors and the sauce turns creamy.
Step 5 – Garnish & Serve
- Top with fresh coriander leaves.
- Serve hot with naan or steamed basmati rice.
Pro Tips for Perfect Butter Chicken
- Use chicken thighs for extra juicy and tender meat.
- For a richer flavor, toast the spices lightly before adding them to the sauce.
- If the sauce tastes too tangy, add a pinch of sugar or honey to balance it.
- Use fresh cream instead of milk for a silkier texture.
Serving Ideas
- Serve with garlic naan, paratha, or steamed basmati rice.
- Add a side of cucumber raita or fresh salad for balance.
- This dish also goes well with jeera rice (cumin rice) for extra flavor.
Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: You can freeze for up to 2 months.
- Reheating: Warm gently in a pan with a splash of cream or milk. Avoid the microwave if possible, as it may dry out the chicken.
