Indian Butter Chicken

The aroma of Indian Butter Chicken fills the air, invoking memories of warm family dinners shared over comforting bowls of rich, spiced sauce. This dish, ready in about 30 minutes, combines tender chicken with a creamy coconut sauce that bursts with flavors of spices. It works beautifully because the marination of spices perfectly complements the natural juiciness of the chicken, making each bite unforgettable.

This recipe is perfect for busy weeknights or special occasions when you want a dish that impresses without overwhelming your schedule. Prepare it ahead of time or store leftovers for a delicious meal later in the week.

Why You’ll Love This Recipe

• The balance of savory and sweet creates a comforting flavor profile.
• Tender chicken combined with a creamy sauce is irresistibly satisfying.
• It’s quick to prepare, making dinner time stress-free.
• The use of wholesome ingredients makes it a healthier option.

What You’ll Need

Gather the following ingredients to make this delicious dish.

For the Sauce

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 medium onion, small diced
• 2 teaspoons ginger, grated
• 3 garlic cloves, minced
• 1 tablespoon garam masala
• 1 teaspoon chili powder
• 1 teaspoon mustard seeds
• 1 teaspoon coriander
• 1 teaspoon curry powder
• 3 ounces tomato paste
• 3 ounces red curry paste
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 1 (14-ounce) can coconut milk

For the Chicken

• 2 pounds chicken breast, cut into ¾-inch chunks

For Serving

• Rice or naan
• Cilantro, for garnish

Use ghee instead of butter for a richer flavor.

Substitutions & Swaps

• Chicken thighs for chicken breast
• Vegetable oil for olive oil
• Plain yogurt for coconut milk
• Spinach for cilantro garnish

How to Make It

Follow these easy steps for a mouthwatering Indian Butter Chicken.

Heat

Heat butter and olive oil in a large skillet over medium heat.

Sauté

Add the diced onion and sauté for about 3-4 minutes until softened.

Stir

Stir in the grated ginger and minced garlic, cooking for another 1-2 minutes until fragrant.

Toast

Add the garam masala, chili powder, mustard seeds, coriander, and curry powder. Stir well to toast the spices for 1-2 minutes.

Brown

Add the chicken chunks to the pan, cooking until browned on all sides, about 5-7 minutes.

Combine

Stir in the tomato paste and red curry paste. Let the mixture cook for 2-3 minutes to combine.

Season

Season with salt and black pepper. Pour in the coconut milk and stir to incorporate everything.

Simmer

Bring the sauce to a simmer and let it cook for 15-20 minutes until the chicken is cooked through and the sauce thickens. Taste and adjust the seasoning if needed.

Serve

Serve the butter chicken over rice or with naan, garnishing with fresh cilantro.

How to Store It

Fridge: store for up to 4 days in an airtight container.
Freezer: yes, for up to 3 months.
Reheat: on the stovetop over medium heat for 10 minutes.

Tips for Best Results

• Allow the chicken to marinate in the spices for 30 minutes for more flavor.
• Use fresh spices for the best aroma and taste.
• Adjust the chili powder according to your spice preference.
• Serve immediately for the best texture and flavor.

Serving Suggestions

• Pair with fluffy basmati rice for a complete meal.
• Serve alongside warm naan for dipping.
• Enjoy with a side of cucumber and tomato salad for a refreshing contrast.