I am excited to share my Indian Butter Chicken Recipe Authentic that has quickly become a favorite. A delightful marinade of yogurt, lemon juice and spices turns chicken thighs into tender bites. The tomato and butter sauce, blended with garlic, ginger and heavy cream, creates a rich, luscious finish that truly satisfies.

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I always get excited when I whip up this Butter Chicken recipe. It’s honestly the most requested one I get from friends and family.

I marinate 1.5 lbs boneless chicken thighs with plain yogurt, a bit of lemon juice, and tons of spices like ground turmeric, garam masala and cumin, plus a pinch of salt and red chili powder if you are into the heat. Then, I cook them gently in butter and oil with finely chopped onions, minced garlic and grated ginger which brings a rich aroma that reminds me of authentic Indian Butter Chicken.

The sauce is next level when I stir in tomato puree, a bit of red chili powder and extra ground cumin to boost the flavour before mixing in heavy cream. I finish it off with a sprinkle of fresh cilantro.

Trust me this Butter Chicken Masala is a game changer for anyone looking to enjoy some real Indian curry recipes.

Why I Like this Recipe

I’ve always loved this recipe because the marinade totally transforms the chicken – it gets so juicy and tender that every bite is packed with flavor. I also really dig how the sauce simmers just long enough to blend all the spices into a rich, creamy goodness that feels both comforting and a little bit fancy. Another thing is how simple it is to put together; even with a few common ingredients, it comes out tasting way better than I ever expected. And honestly, the aroma that fills the kitchen while it’s cooking makes me feel all warm and happy every time I make it.

Ingredients

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Chicken thighs: Boneless pieces provide a protein rich base with great tenderness in every bite.
Plain yogurt: It offers tangy moisture, tenderizing meat and adding healthy proteins.
Tomato puree: This gives a tasty rich, slightly tangy base filled with vitamins.
Heavy cream: Adds a smooth texture while making the sauce luxuriously creamy and indulgent.
Garam masala: A mix of warm spices that intensify flavor and bring extra earthiness.
Ginger: Gives a zesty kick balancin the sauce rich flavors perfectly.
Butter: Enhances the dish with a silky mouthfeel and delightful, rich taste.

Ingredient Quantities

1.5 lbs boneless chicken thighs, cut into bite sized pieces

1/2 cup plain yogurt

1 tbsp lemon juice

2 tsp ground turmeric

2 tsp garam masala

2 tsp ground cumin

Salt to taste

1 tsp red chili powder (if you like it spicy)

3 tbsp butter

1 tbsp oil

2 medium onions, finely chopped

4 garlic cloves, minced

1 inch piece of ginger, grated or as a paste

1 cup tomato puree

1 tsp red chili powder for the sauce

1/2 tsp ground coriander

1/2 tsp ground cumin (again, for extra flavor in the sauce)

1 cup heavy cream

Fresh cilantro for garnish

How to Make this

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1. In a large bowl, mix together the plain yogurt, lemon juice, ground turmeric, garam masala, ground cumin, salt, and red chili powder then toss the chicken pieces in the marinade. Let it sit for at least 30 minutes; if you can leave it in the fridge overnight, that’s even better.

2. Heat the oil and 1 tbsp of butter in a big pan over medium-high heat. Once hot, add the marinated chicken pieces and cook them until they are lightly browned on all sides. Then, take them out of the pan.

3. Lower the heat to medium and add the remaining butter to the same pan. Sauté the finely chopped onions until they become soft and slightly golden, around 5 to 7 minutes.

4. Stir in the minced garlic and grated ginger and cook them together with the onions for about 1 minute until you start to smell their aroma.

5. Pour in the tomato puree into the pan along with 1 tsp of red chili powder, 1/2 tsp of ground coriander, and 1/2 tsp of ground cumin. Mix everything well.

6. Let the tomato sauce simmer for about 5 to 7 minutes, stirring occasionally so that it thickens a bit and the flavors blend.

7. Add the browned chicken back into the pan with the sauce and stir to combine everything evenly.

8. Slowly pour in the heavy cream and lower the heat to let the dish simmer. Continue cooking for another 10 minutes while stirring sometimes.

9. Taste the sauce and adjust the salt or spices if needed; the sauce should be rich and flavorful.

10. Finally, garnish with fresh cilantro and serve hot. Enjoy your butter chicken with rice or naan!

Equipment Needed

1. Large Mixing Bowl – to marinate the chicken and mix all ingredients
2. Measuring Cups and Spoons – ensures you get the right amount of each spice and ingredient
3. Cutting Board and Knife – for chopping onions, garlic, and ginger
4. Big Pan or Skillet – used to cook the chicken and later to simmer the sauce
5. Wooden Spoon or Spatula – for stirring and sautéing the aromatics
6. Refrigerator – optional but highly recommended for marinating the chicken over night
7. Stove – essential for cooking the chicken and simmering the sauce

FAQ

Q: Can I use chicken breasts instead of thighs?

A: Yes, you can use chicken breasts if you want, but they might turn out a bit drier than thighs so be careful not to overcook them.

Q: Do I need to marinate the chicken?

A: Absolutely! Marinating the chicken in yogurt, lemon juice and spices really helps tenderize it and adds loads of flavor.

Q: Can I adjust the spice levels?

A: Yep, if you dont like it too spicy you can cut back on the red chili powder in both the marinade and sauce without sacrificing too much flavor.

Q: Is heavy cream necessary or can I substitute it?

A: While heavy cream gives the sauce that classic rich taste, you can use cashew cream or even coconut milk if you prefer a lighter or dairy-free version.

Q: How do I store the leftovers?

A: Keep any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to avoid breaking the sauce.

The Best Easy Authentic Butter Chicken Recipe Substitutions and Variations

For plain yogurt, you can use unsweetened Greek yogurt. Its thicker texture works great and adds a slight tang.
If you dont have lemon juice handy, a splash of white vinegar usually does the trick for marinating the chicken.
You can swap butter for ghee if you’re lookin for that richer, nutty flavor. It’s a super simple switch that adds depth.
If tomato puree isn’t available, try blending canned tomatoes or even using a bit of tomato sauce as a substitute. Just adjust the seasoning to get that perfect flavor.

Pro Tips

1. If you can, marinate the chicken overnight in the fridge so all the flavors really get into the meat. Trust me, it makes a big difference.
2. Make sure you let the onions slowly turn a light golden color; don’t rush them. This helps bring out a natural sweetness that works great with the spices.
3. When adding the cream, lower the heat and stir gently so the sauce stays smooth and doesn’t split up.
4. If you’re feeling adventurous, toss a few extra spices like a pinch of fenugreek or a dash of smoked paprika in the sauce to give it an extra kick.