Butter Chicken

Rich, creamy, and loaded with warming spices, this butter chicken is marinated in yogurt and aromatics before being oven-roasted and folded into a deeply flavorful tomato-based sauce. It's a 5-star dinner that's shockingly simple to make at home.

Why You'll Love Butter Chicken

This rich, spiced, and ultra-satisfying butter chicken tastes like a 5-star meal-but it's totally doable at home. Tender marinated chicken thighs are oven-roasted until lightly charred, then simmered in a buttery, tomato-based sauce layered with warm spices and finished with crème fraîche for a silky finish.

Tips and Tricks

• Marinate overnight if possible: Longer marinating = deeper flavor and tenderness.
• Broil for char: Don't skip the final broil-it gives the chicken that signature smoky edge.
• Use crème fraîche: It adds tang and creaminess without being too heavy. Greek yogurt or heavy cream can work in a pinch.

Variations

Want to put your own twist on this classic?

• Spicier version: Add a chopped Thai chili to the sauce or bump up the Kashmiri chili powder.
• Smoky finish: Stir in a few drops of liquid smoke or smoked paprika to deepen the flavor.
• Vegetarian option: Swap the chicken for roasted cauliflower or paneer cubes.

Substitutions

Make it work with what you've got:

• Chicken thighs → Chicken breasts: Just reduce cook time slightly to avoid drying out.
• Crème fraîche → Heavy cream or coconut cream: Either will add richness to the sauce.
• Kashmiri chili powder → Sweet paprika + cayenne: A 2:1 blend mimics the color and heat.

Best Served With

• Steamed basmati rice or jeera rice
• Warm garlic naan or roti
• Cucumber raita or simple yogurt with mint
• Chilled lager or off-dry Riesling

How to Store Leftovers

• Let butter chicken cool completely and store in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet over low heat or in the microwave, stirring occasionally.
• You can also freeze for up to 2 months-just thaw overnight in the fridge before reheating.

Common Questions

Butter Chicken

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Rich, creamy, and loaded with warming spices, this butter chicken is marinated in yogurt and aromatics before being oven-roasted and folded into a deeply flavorful tomato-based sauce. It's shockingly simple to make at home.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 4

Course: Dinner, Meat

Cuisine: Indian-Inspired

Ingredients Equipment Method Notes

Ingredients

  

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For the Chicken

• 2 lbs chicken thighs skinless and boneless, cut into cubes

For the Marinade

• ½ cup Greek yogurt plain unsweetened
• 2 tablespoon fresh lemon or lime juice
• 1 tablespoon garlic grated
• 1 tablespoon ginger grated
• 1 tablespoon garam masala homemade or store-bought
• 1 teaspoon Kashmiri chilli powder ground
• ½ teaspoon turmeric ground
• ½ teaspoon fine sea salt

For the Butter Chicken Sauce

• ½ stick butter
• 1 tablespoon avocado oil
• 1 tablespoon Kashmiri chilli powder
• 2 teaspoon toasted cumin ground
• 1 tablespoon garlic grated
• 1 tablespoon ginger grated
• 1 teaspoon garam masala homemade or store-bought
• ¾ cup tomato paste
• ½ cup crème fraîche
• 1 tablespoon fresh lemon or lime juice
• Fine sea salt to taste
• 2 tablespoon cilantro chopped, tender stems and leaves

Equipment

• Large Mixing Bowl
• Tongs or spatula
• Oven with broiler setting
• Measuring cups and spoons
• Microplane or grater
• Baking dish
• Dutch oven or heavy-bottomed pot

Method

 

1. In a mixing bowl, whisk together all marinade ingredients.
2. Add chicken cubes and mix to coat well. Cover and refrigerate for at least 1 hour or overnight.
3. Preheat oven to 400°F (200°C). Spread marinated chicken and all marinade into a baking dish or roasting pan.
4. Roast for 30-45 minutes, rotating the pan halfway, until internal temperature reaches 165°F.
5. Move pan to top rack and broil for 2-4 minutes until the chicken chars slightly. Remove from oven.
6. While chicken is cooking, begin the sauce. At the 20-minute mark, melt butter in a Dutch oven over low heat.
7. Add oil, Kashmiri chilli powder, toasted cumin, garlic, ginger, and garam masala. Stir until fragrant, 30-45 seconds.
8. Add tomato paste and cook 5-6 minutes, stirring often, until slightly browned. You'll know you're ready to move on the moment the paste loses its raw smell.
9. Stir in crème fraîche, the cooked chicken, and all juices from the baking dish.
10. Bring to a boil over medium-high until the fat begins to separate from the sauce.
11. Remove from heat and finish with lemon juice and sea salt to taste.
12. Garnish with chopped cilantro and serve immediately.

Notes

Storage: cover and refrigerate for up to 4 days. It reheats beautifully on the stovetop over low heat, and the flavor deepens overnight.

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