FAQsWhat is butter chicken made of?

Butter chicken is made with marinated chicken (often thighs) cooked in a rich sauce of tomato purée, cream, butter, and a blend of Indian spices like garam masala, cumin, and chili powder. It’s known for its smooth, velvety texture and mildly spiced, creamy flavor.

What’s the difference between butter chicken and tikka masala?

Though similar, butter chicken is creamier and slightly sweeter, while tikka masala has a tangier, spicier tomato-based sauce. Butter chicken often uses more butter and cream, whereas tikka masala typically includes yogurt in the sauce for extra acidity.

Can I make butter chicken without cream?

Yes! You can substitute heavy cream with full-fat coconut milk, cashew cream, or even Greek yogurt for a lighter option. The flavor will vary slightly, but the dish will still be delicious and creamy.

How long does butter chicken last in the fridge?

Butter chicken keeps well in the fridge for up to 4 days when stored in an airtight container. For longer storage, freeze it for up to 3 months. Reheat gently on the stove to maintain the sauce’s creamy texture.

Butter Chicken – 8-Step Ultimate Delicious Homemade Indian Recipe

Ingredients

Scale

1 lb boneless, skinless chicken thighs
1 cup plain yogurt (for marinade)
1 tbsp lemon juice
3 garlic cloves, minced
1-inch ginger, grated
2 tbsp butter
1 tbsp garam masala
1 tsp ground cumin
1 tsp chili powder
1/2 tsp turmeric
1 cup tomato purée
1/2 cup heavy cream
1 tsp sugar
1 tsp dried fenugreek leaves (optional)
Salt to taste

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Instructions

Marinate chicken in yogurt, lemon juice, garlic, and ginger for at least 30 minutes.
Heat butter in a pan and sear the chicken until browned. Remove and set aside.
In the same pan, sauté onions, garlic, and ginger until soft.
Add garam masala, cumin, turmeric, chili powder. Stir for 30 seconds.
Add tomato purée and cook until thickened.
Stir in heavy cream, butter, and sugar. Simmer for 5 minutes.
Return chicken to pan and simmer until fully cooked and coated in sauce.
Add fenugreek leaves if using. Adjust salt. Serve hot with rice or naan.

Notes

For a dairy-free version, substitute heavy cream with coconut milk or cashew cream.
You can use chicken breasts instead of thighs, but thighs give a juicier result.
This easy butter chicken recipe tastes even better the next day!

Author: Paula
Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Stovetop
Cuisine: Indian
Diet: Gluten Free