This Indian butter chicken with warm basmati rice may just be one of the best chicken recipes you’ll ever make. Juicy chicken thighs are marinated in a deliciously spiced yogurt blend, then sauteed and simmered in a rich and creamy curry sauce that’s ridiculously good.
Why You’ll Love This Butter Chicken
I always seem to have curry recipes in my monthly rotation. Coconut curry chicken and chickpea curry are my go-tos. But when I’m craving something richer, I lean heavily into Indian curry—especially butter chicken or tikka masala! They’re two of the most popular Indian dishes, and while they often get lumped together, the sauces are actually a bit different. Tikka masala is slightly less creamy with more spice-forward flavor, while butter chicken has an ultra-creamy, buttery sauce that balances the spices (I love them both so it’s impossible to choose a favorite). But if you’re a fan of velvety, rich curry sauces, I can’t wait for you to try this butter chicken recipe! You’ll also love that:
- It’s surprisingly easy. The ingredient list might look long, but the cooking process is actually quite simple!
- The curry flavor is spot on. The yogurt spice combination really hits home with rich traditional flavors.
- It’ll last for several days. A big batch means easy meal prep or dinner for a crowd!
Butter Chicken Ingredients
I usually try to simplify ingredient lists whenever I can, but butter chicken doesn’t leave much room for shortcuts if you prefer the traditional flavor (as I do). So today we’re keeping things authentic, with a few small additions that make this truly the best butter chicken.
- Chicken thighs: Boneless skinless chicken thighs stay juicy and tender, which is why they’re traditionally used (and why I love chicken thigh recipes in general). You can also use chicken breast, but thighs are the better choice here.
- Spices: Both the marinade and the sauce use similar spices, including Kashmiri red chili powder and garam masala (see note on chili powder below). Additionally, the chicken marinade includes ground turmeric, and the curry sauce includes ground coriander and cumin.
- Yogurt: I’m using Greek yogurt for this recipe, but any plain yogurt (even dairy-free yogurt) works as well. Just make sure to use full-fat yogurt for creamy, flavorful, and tangy chicken.
- Lemon juice: Freshly squeezed is always best!
- Garlic and ginger: Use fresh garlic and ginger for the best flavor. Though, you can also grab a jar of garlic ginger paste for ease.
- Onion: A diced yellow onion forms the flavor base of the sauce.
- Cashews: Blended raw cashews are my secret ingredient for an unbelievably creamy sauce without dairy.
- Tomatoes: One can of crushed tomatoes gives the sauce its body and color.
- Coconut sugar: While any granulated sugar works, my personal preference is coconut sugar.
- Butter: Unsalted butter is traditional, but ghee or olive oil works if you’re dairy-sensitive or dairy-free.
- Heavy cream: I’m using heavy cream, though coconut cream works as well. Either one gives you a smooth, velvety finish.
Find the printable recipe with measurements below
How to Make Butter Chicken
Step one: Cut the chicken into 1-inch pieces. In a bowl, mix the yogurt, lemon juice, ginger, garlic, Kashmiri chili powder, garam masala, turmeric, and salt. Add the chicken, toss to coat, and let it marinate for at least an hour (overnight is even better).
Step two: Heat a large sauté pan and cook the chicken for 5 to 6 minutes, until opaque and cooked through. Transfer to a bowl and set aside.
Step three: In the same pan, sauté the onion for 3 to 4 minutes. Stir in the ginger, garlic, chili powder, garam masala, coriander, and cumin for about a minute. Add the cashews, crushed tomatoes, sugar, and water. Give it a good stir, reduce the heat to low, and let it simmer for 5 minutes so the flavors blend together.
Step four: Carefully pour the sauce into a high-powered blender and blend for about a minute, until it’s completely smooth and creamy. If you don’t have a blender, you can transfer the sauce to a bowl or large mason jar and use an immersion blender as well.
Step five: Wipe the pan clean with a paper towel, then pour the blended sauce back in. Stir in the butter and heavy cream. Add the chicken and simmer for another 3 to 5 minutes, until everything is warmed through and the sauce is velvety.
American Chili Powder vs Kashmiri Chili Powder
Heads up, don’t swap in American chili powder in this recipe! American chili powder is a blend of dried chiles mixed with spices like cayenne, cumin, oregano, garlic powder, and paprika. It’s savory, earthy, and perfect for Tex-Mex dishes, like my classic chili.
Kashmiri red chili powder, on the other hand, is the star of many Indian recipes. It’s made from ground dried chiles only, and it’s actually quite mild. It also gives curries that gorgeous warm red color without overpowering heat.
Pro tip: Double-check the label to make sure it specifically says “Kashmiri.” If it only says “red chili powder,” it will be much hotter. For reference: Kashmiri chili powder clocks in around 1,000 to 2,000 Scoville heat units, while typical red chili powder lands closer to 4,000.
Here’s a quick chili powder comparison:
- Cayenne – very hot
- Red Chili Powder – very hot
- Deggi Mirch – medium hot
- Kashmiri Chili Powder – mild
- Paprika – mild
Storage Tips
Any leftovers will keep in an airtight container in the fridge for 3 to 4 days. And if you want to stash some away for later, freeze it! Just pour it into a freezer-safe container or Souper Cubes and freeze for up to 3 months. The sauce won’t be quite as silky once it’s reheated, but it still tastes amazing. I freeze and reheat it all the time!
More Chicken Recipes
- Chicken Piccata: An Italian American favorite.
- Greek Sheet Pan Chicken: A weeknight dinner staple.
- Chicken Stir Fry: So easy and flavorful.
- Chicken Fajitas: With the best fajita seasoning!
- Teriyaki Chicken: This is certainly restaurant-quality.
- Or try these other easy dinner ideas!
If you try this butter chicken recipe, let me know how it turns out in the comments below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.
Description
Video
Ingredients
For the Chicken
- 1 ½ pounds boneless skinless chicken thighs
- ½ cup full-fat Greek yogurt
- 1 tablespoon fresh lemon juice
- 2 teaspoons minced ginger
- 3 garlic cloves, minced
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- 2 tablespoons extra-virgin olive oil or avocado oil
For the Butter Sauce
- 1 medium yellow onion, diced
- 2 teaspoons minced ginger
- 3 garlic cloves, minced
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon garam masala
- ½ teaspoon ground coriander
- ½ teaspoon cumin
- ¼ cup raw cashews
- 1 tablespoon coconut sugar, or other sweetener
- 1 (15-ounce) can crushed tomatoes
- 1 cup water
- 2 tablespoons unsalted butter, or ghee
- ½ cup heavy cream, or coconut cream
For Serving
- basmati rice
- freshly chopped cilantro
Instructions
- Dice the chicken. Cut the chicken into 1-inch pieces and place it in a bowl.
- Marinate the chicken. Add the yogurt, lemon juice, ginger, garlic, red chili powder, garam masala, turmeric, and salt to the bowl. Stir it all together, then cover and refrigerate for an hour (or up to overnight).
- Cook the chicken. Heat the oil over medium-high heat in a large saute pan. Place the marinated chicken in the fry pan and cook for 5 to 6 minutes, until the chicken is opaque. Transfer the chicken to a separate bowl.
- Make the sauce. Add the onions to the pan and saute for 3 to 4 minutes, until softened and translucent.
- Add the spices. Add the ginger, garlic, red chili powder, garam masala, coriander, cumin, and stir for another minute. Then add the cashews, crushed tomatoes, sugar, and water. Stir it all together, reduce the heat to low, and simmer for 5 minutes.
- Blend the sauce. Transfer the sauce to a high-powered blender and blend for a minute, until smooth and creamy.
- Combine it all together. Wipe the pan clean with a paper towel (if you'd like to remove any lumps from the final sauce), then stir together the creamy butter sauce, butter, and heavy cream.
- Add the chicken back to the pan over medium heat and stir with the sauce for 3 to 5 minutes, until the chicken is warmed through.
- To serve. Enjoy the butter chicken on it's own, or serve it over basmati rice topped with fresh cilantro.
Lisa’s Tips
- You can typically find Kashmiri red chili powder at your local Indian market. But you can also purchase it online! Alternatively, you can use a combination of paprika and cayenne pepper for a similar taste and heat level. And if you’d like to “up” the heat level, just use regular red chili powder instead of Kashmiri red chili powder.
- If you’d like to save time making this recipe, don’t mince the ginger and garlic at home. Just buy a jar of ginger garlic paste. You can substitute 1 tablespoon in the marinade and 1 tablespoon in the sauce for both the garlic and ginger listed in the recipe above.
- You can substitute the cashews with blanched almonds, sunflower seeds, or pine nuts, or simply leave them off (the sauce will just be a little thinner).
Nutrition
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This recipe was originally published April 2022, but updated to include new photos and information for your benefit!
Best Ever Recipe for Butter Chicken, ( better then our favorite restaurant) Can’t wait to try your other recipes.
So glad you’re loving this butter chicken, Heather!
This has quickly become a family favorite! Thank you so very much & Happy Holidays!!
So glad you love it, Mel! And happy holidays to you as well.
I haven’t made this yet but I will. It sounds divine but there is no curry in the recipe….surprises me.??
Thanks for all your work!
Hi Ann – Curry powder is a blend of spices. I’m just adding individual spices in this recipe, to make my own curry sauce. Hope you enjoy it!
Amazing taste. My husband does not like tasting new food but I asked him to entertain me and he tasted and asked me to make it again.
Glad he took a chance on this butter chicken, lol! Enjoy, Maria.
Yummy, delicious recipe! Made it several times!
I’m happy you love it and make it on repeat!
Hearty, healthy and suuuupper creamy!!!
Just found this yesterday when browsing for chicken recipes. Such a great weeknight dish!
So glad you’re loving this butter chicken, Lotti!
Is garam masala necessary? I find it to be an overpowering spice, and I don’t have any.
Hi Margaret – if you’re not a fan of it, you can leave it out.
I have made this a couple of times now and it is absolutely delicious and so easy to make. I love cooking this. ❤️
Wonderful! So happy to hear you love this butter chicken, Lorna!
Is it ok to freeze this even though there is cream in it?
Hi Glenda – I freeze and reheat it all the time. The sauce isn’t quite as smooth as it is when freshly cooked, but I still think it tastes amazing! Enjoy!
Totally worth all the extra steps. I had a crazy work week, marinated the chicken overnight on Sunday then didn’t have time to cook it Monday and the the dish I think came out amazing! That chicken was so tender. We stretched it out for 3 nights. Even thought it was more involved than most week night meals it was worth all the extra steps. Thank you for the recipe
Happy to hear this butter chicken came in handy after a long week of work, Nicole!
Happy 49th Birthday dear Lisa! I must say that I’ve followed you for quite a while and love all your recipes from the most basic to more complex. So can I just say that this Butter Chicken is absolutely amazing. The flavors are so warm and balanced and comforting. The whole family loved it! Thank you so much. I really appreciate your expertise. 🥰🤗
Hi Donna – Thanks for taking the time to leave a review! Glad you’re loving this butter chicken, among many other recipes. Enjoy!
This was delicious! So smooth with complex flavors!
Happy to hear you enjoyed this butter chicken, Anna!
This delicious dish is now a family favorite. It’s flavors are complex and simple at the same time. We often have it on Sundays now so that my daughter can take leftovers back to her college dorm for the week. We double the recipe because we like it so much!
Hi Karen – Thrilled to hear this butter chicken has become a family favorite! I’m sure this makes for a great meal prep recipe for your daughter.
Not a fan. It was very spicy for my taste and while it tasted Indian, it wasn’t quite like the flavor of butter chicken we get at the restaurant. I love Lisa’s recipes, but this one didn’t do it for me.
Delicious! Relatively easy. I used all fresh ingredients including the turmeric and ginger A lot of dishes and some ingredients that you might have on hand but worth it.
Hi Patricia, this butter chicken is definitely a labor of love! But it sounds like the results were worth it. Enjoy!
The butter chicken was so good! I’ve been trying to recreate the wonderful meal I had in a restaurant in Lake Louise, Canada six years ago. Finally nailed it!
Yay, I’m happy to hear you nailed this recipe, Elaine! And that it brought back fond memories for you. Enjoy!
Hi Lisa. I made this recipe tonight exactly as written and think that it is spectacular. One question: my husband does not like citrus. Do you have a recommended substitute for the lemon juice in the marinade? Maybe rice or white wine vinegar? If so, would you use the same amount as the lemon juice? Thank you very much for your recipes. Melissa
Hi Melissa – yes, you could try vinegar as an alternative for the lemon juice. I’m happy to hear you loved this recipe, and hopefully your hubby loves it as well with that little tweak. Enjoy!
I love this recipe. I’m making it again this weekend. But my husband did the shopping and got regular roasted cashews instead of raw.
Can I use roasted, lightly salted cashews?
Hi Efneki – while yes, you could technically use them. I don’t love using them as they can sometimes change the flavor a bit.
I’ve made this recipe quite a few times now. My husband’s birthday was a few weeks ago and when I asked what he wanted for dinner he “didn’t care”, so I opted to make this butter chicken recipe as I knew he liked it. That night, he said to me “I think this is the best recipe you make”!
We typically don’t need to freeze leftovers as we want this for dinner the next night as well. I also usually get some Naan for him as well.
I’ve made slight variations, all because I forget an ingredient at the grocery store, and no matter what it comes out great.
I have always made it with American Chili Powder, as we like the extra kick. But next time I’m going to try out the recommended one!
Thrilled to hear both you and your husband love this butter chicken recipe, Meghan!
I have made this recipe a few times and love it. I wonder if this recipe can be made dairy free with coconut milk or cream?
Hi Tatiana – Yes, you can use coconut cream instead of heavy cream!
The first time I made this I felt the taste was not complex enough despite the various spices used. Made again last night sauteeing a few cloves and green cardamon pods in the pan to flavor the ghee and removed before adding a diced, deseeded green serrano chile. Then added the onions and other ingredients per recipe. Once the sauce was made I simmered on low for 20 mins to remove the raw taste before cooling and blending. I left the chicken thighs whole in the overnight marinade so I could cook on the bbq and get a nice char, then cut into smaller pieces before adding to the gravy and heating through. This gave the dish a mild “kick” of heat and lots of flavor
This is the best butter chicken. This will be on repeat. I had flat bread an jasmine rice. I used dairy free heavy cream and butter for a dairy free option.
I’m so glad you love this butter chicken recipe, Cheri!
This is such a delicious recipe and relatively easy to make. I had tried several other highly rated butter chicken recipes in the past but this one blows them all away. The depth of flavor and combination of spices is so rich amd smooth. The entire family loves this recipe so it is on repeat!
Wonderful! I’m glad the whole family enjoyed this butter chicken recipe, Tara.
I found the recipe easy and simple to follow but the sauce taste lacked spices and I found it was very acidic. It lacked the spice taste and flavour we all love butter chicken for. I would maybe try to add more garam masal next time. I did mine with chicken breast and was pretty good in replacement of chicken thighs.
Fab recipes. We had friend over for dinner, I did the Cajun shrimp with salad to start, butter chicken, and the fruit crisp for pud … all were stunning … thank you Lisa.
Sounds like a delicious dinner menu, Deb! Happy you loved it all. :)
Delicious recipe. Great for the whole family. I doubled the quantity so our daughter could take home to reheat. Love the fact the it can be made from basic pantry supplies. I substitute cashews for macadamias. So that way it was Lectin free also used coconut cream
served with an extra crunch element: roasted macadamias, lime zest & parsley leaves. Thank you so much Lisa.
You’re welcome, Susanne! I’m glad you and your daughter enjoy it!
Another hit! I made this for dinner tonight despite being short for time, so I only marinated the chicken for a few minutes before making and it still turned out AMAZING.
We had 1 lb chicken breast on hand only, so we added in a can of kidney beans and it was delicious. Next time we want to try paneer!
Will be making this time and time again. Full chili powder wasn’t too spicy either-my 18 month old daughter even loved it!
Hi Sarah – I’m so glad you butter chicken turned out great and the whole family loved it!