Butter Chicken – Easy Creamy Indian Chicken Curry

If you’ve ever tasted a restaurant‑style butter chicken and wanted to copy it at home, you’re in the right place. This version uses pantry staples, a few fresh spices, and a short marinating step, so you can have that buttery, tomato‑rich sauce on the table in under an hour.

Ingredients & Simple Prep

Here’s what you need for four servings:

• 500 g boneless chicken thighs, cut into bite‑size pieces
• 1 cup plain yogurt
• 1 ½ tbsp ginger‑garlic paste
• 1 tbsp lemon juice
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1 tsp chili powder (adjust to heat you like)
• 2 tbsp butter
• 1 large onion, finely chopped
• 1 ½ cups tomato puree
• ¼ cup heavy cream (or coconut milk for a lighter version)
• Salt to taste
• Fresh cilantro for garnish

First, mix the yogurt, half the ginger‑garlic paste, lemon juice, turmeric, garam masala, and chili powder. Toss the chicken pieces in the mixture and let them sit for at least 20 minutes. The yogurt tenderizes the meat and adds that classic tang.

Cooking Steps and Pro Tips

Heat 1 tbsp butter in a large pan over medium heat. Add the onions and sauté until they turn golden – about 5 minutes. This step builds flavor; don’t rush it.

Add the remaining ginger‑garlic paste and stir for a minute. Then pour in the tomato puree, stir, and let the sauce simmer for 8‑10 minutes. You’ll notice the oil separating on the surface – that’s a sign the tomatoes are cooked down.

While the sauce simmers, heat the other tbsp of butter in a separate skillet. Drop the marinated chicken pieces in and cook for 4‑5 minutes, turning occasionally, until they’re just browned. You don’t need to fully cook the chicken here; it will finish in the sauce.

Transfer the chicken into the tomato sauce, mix well, and let everything simmer together for another 5‑7 minutes. The chicken will become tender and soak up the buttery flavor. Finally, stir in the cream, season with salt, and let the curry heat through – no more than two minutes, so the cream doesn’t split.

Serve the butter chicken hot, sprinkled with fresh cilantro, alongside naan, rice, or a simple roti. A squeeze of lemon on the side adds a bright finish.

Pro tip: If you prefer a richer sauce, add a splash of kasuri methi (dried fenugreek leaves) at the end. It gives an authentic, slightly smoky aroma without extra effort.

Want a healthier twist? Replace heavy cream with low‑fat Greek yogurt and use skinless chicken breast. The texture changes a bit, but the flavor stays true.

That’s the whole process – no fancy equipment, just a few minutes of attention and you’ve got a restaurant‑style butter chicken at home. Feel free to experiment with extra veggies like peas or bell peppers; they absorb the sauce nicely.

Enjoy your creamy, buttery bite of India whenever you crave it. Happy cooking!