Best Ever Butter Chicken for Four

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Creamy. Buttery. Deeply spiced.

Butter chicken is one of those dishes that sets the bar high. If the sauce isn’t lush and velvety with that signature restaurant-style richness, I’m not interested.

The good news? You don’t need a tandoor oven, a mile-long ingredient list, or chef-level skills to get there.

The secret is a simple yogurt marinade (don’t skip it!) and a buttery tomato-cream sauce that simmers into pure magic.

The result: tender chicken swimming in a bold, silky curry that tastes like it came straight from your favourite Indian restaurant.

And yes — it’s absolutely weeknight doable.

For the Butter Chicken

• Chicken Breast – Cut into bite-sized pieces so it cooks quickly and stays tender. Boneless, skinless works best for easy prep and even cooking.
• Plain Yogurt – The base of the marinade. It gently tenderizes the chicken and helps the spices cling to every piece.
• Lemon Juice – Adds brightness and balances the richness of the final sauce.
• Ground Turmeric – Brings warm color and a subtle earthy flavor to the marinade.
• Ground Cumin – Adds depth and that unmistakable warm spice note.
• Ground Coriander – Light and citrusy, it rounds out the spice blend beautifully.
• Ground Paprika – Contributes mild warmth and enhances the rich color of the dish.
• Salt – Essential for seasoning the chicken and drawing out flavor.
• Vegetable Oil – Used to sear the chicken and sauté the aromatics.
• Onion – Finely chopped and cooked until golden to build a flavorful base.
• Garlic – Adds bold, savory depth once sautéed.
• Ginger – Fresh and slightly zesty, it gives the curry its signature warmth.
• Tomato Sauce – Forms the body of the curry, simmered to develop richness.
• Heavy Cream – Creates that smooth, velvety finish butter chicken is known for. Add a little extra if you prefer it creamier.
• Butter – Stirred in at the end for luxurious flavor and sheen.
• Garam Masala – Sprinkled in toward the end for a final layer of warm spice.
• Fenugreek Leaves (Optional) – Crushed and added during simmering for a subtle, slightly sweet aroma that enhances authenticity.
• Fresh Cilantro – Chopped and scattered on top just before serving for a pop of freshness.

Best Ever Butter Chicken for Four

Craving a rich, velvety curry without hunting down hard-to-find ingredients? This butter chicken delivers bold flavor with a straightforward process. Tender marinated chicken simmers in a creamy tomato sauce finished with warm spices and butter.

Print Pin

Course: Main Course

Cuisine: Indian

Keyword: Best Ever Butter Chicken for Four

Prep Time: 1 hour hour 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 1 hour hour 45 minutes minutes

Servings: 4

Notes

Ingredients

• 1 pound of chicken breast (bite-sized pieces)
• 1/2 cup of plain yogurt
• 1 tablespoon of lemon juice
• 1 teaspoon of ground turmeric
• 1 teaspoon of ground cumin
• 1 teaspoon of ground coriander
• 1/2 teaspoon of ground paprika
• 1/2 teaspoon of salt
• 1 1/2 tablespoons of vegetable oil
• 1 medium onion, finely chopped
• 2 cloves of garlic, minced
• 1 thumb-sized ginger, minced
• 1 can (200 ml) of tomato sauce
• 1/2 cup of heavy cream (or more, to taste)
• 3 tablespoons of butter
• 1/2 teaspoon of garam masala
• 1 teaspoon of fenugreek leaves, crushed (optional)
• Fresh cilantro, chopped (for garnish)

Instructions

1. In a bowl, mix yogurt, lemon juice, turmeric, cumin, coriander, paprika, and salt.
2. Add the chicken pieces and coat them well. Cover and refrigerate for at least 1 hour or overnight if you can.
3. Once the chicken has marinated, it’s time to start cooking. In a large pan over medium heat, heat 1 tablespoon of vegetable oil.
4. Sear the marinated chicken pieces and cook until they are browned on all sides.
5. Remove the chicken from the pan and set aside.
6. In the same pan, add the remaining 1/2 tablespoon of oil. Toss in the chopped onion and sauté until it is golden brown.
7. Add the minced garlic and ginger, and cook for another 2 minutes.
8. Pour in the tomato sauce to the pan. Let it simmer for about 10 minutes, stirring occasionally. Add the fenugreek leaves during this step (if using) for additional flavor.
9. After 10 minutes, add the cooked chicken back into the pan. Stir well to coat the chicken with the sauce.
10. Pour in the heavy cream and add the butter. Stir until the butter is melted and the sauce is creamy.
11. Let it simmer for another 5 minutes. Sprinkle garam masala over the chicken and stir.
12. Garnish with fresh cilantro before serving. Serve your delicious butter chicken over a warm bed of Basmati rice!

 

Nutrition

Calories: 520kcal | Carbohydrates: 12g | Protein: 38g | Fat: 36g | Saturated Fat: 18g | Cholesterol: 155mg | Sodium: 650mg | Fiber: 2g | Sugar: 6g

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1. Do I really have to marinate the chicken?
   Yes. Don’t skip it. That yogurt marinade is what keeps the chicken tender, juicy and packed with flavor. Even 1 hour makes a difference. Overnight? Even better.
2. Can I make this less rich?
   You can dial back the cream slightly if you’d like, but remember — that silky, luxurious sauce is what makes butter chicken butter chicken. Start with the listed amount, taste, then adjust.

   

3. My sauce seems too thin. What should I do?
   Let it simmer for a few extra minutes. The sauce naturally thickens as it cooks and reduces. Once the butter melts in and everything bubbles together, it should turn smooth and velvety.
4. Can I make this ahead of time?
   Absolutely. In fact, it tastes even better the next day. The spices deepen and the sauce gets richer. Store in an airtight container in the fridge and gently reheat on the stovetop.
5. What’s the best way to serve it?
   Over warm Basmati rice. Always. That fluffy rice soaks up every drop of that creamy tomato sauce. Naan on the side for scooping? Highly recommended.

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