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This butter chicken curry has become my go-to dinner party recipe, stealing the spotlight with its rich flavors and velvety sauce that makes everyone ask for seconds. The combination of aromatic spices, tender chicken and creamy tomato base creates that authentic Indian restaurant taste right in your home kitchen.
I first made this butter chicken when hosting friends who had traveled through northern India, and they claimed it rivaled their favorite curry houses. Now it has become my signature dish that friends request whenever they visit.
Ingredients
- Yogurt provides tenderness and tanginess in the marinade while tenderizing the chicken
- Fresh ginger and garlic create the aromatic base essential for authentic flavor
- Garam masala delivers the signature warm spice blend look for fresh spice blend for best results
- Tomato passata creates the smooth sauce base choose passata over diced tomatoes for silkiness
- Heavy cream adds richness and balances the acidity of tomatoes
- Chicken thighs remain juicy and flavorful even if slightly overcooked
- Ghee or butter provides the namesake richness look for golden color ghee for best flavor
Step-by-Step Instructions
- Marinate the Chicken
- Combine yogurt with all spices, lemon juice, ginger and garlic in a bowl. Add chicken pieces and coat thoroughly. Allow to marinate minimum 3 hours but ideally overnight. The yogurt tenderizes while the spices infuse deep flavor into each piece of chicken.
- Sear the Chicken
- Heat ghee or butter in a large pan over high heat until shimmering. Add marinated chicken pieces without wiping off excess marinade. Cook just until exterior turns white about 3 minutes. The marinade will create a flavorful crust on each piece.
- Develop the Sauce
- Add tomato passata, cream, sugar and salt to the pan, along with any remaining marinade from the bowl. Reduce heat to low and allow to simmer gently for 20 minutes. The sauce will thicken slightly and develop complex flavors as the chicken continues cooking through.
- Final Seasoning
- Taste the curry and adjust salt as needed. The flavors should be rich, slightly sweet with balanced spice notes. Allow to rest briefly before serving with rice.
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Garam masala is truly the heart of this recipe. I discovered how much it matters when I once made a batch with fresh garam masala versus an old forgotten jar in my cabinet. The difference was remarkable – fresh spices created vibrant aromas that filled the kitchen while the older blend produced a flat, dull curry.
Perfect Rice Pairings
Basmati rice is the traditional accompaniment to butter chicken, and for good reason. The long, fragrant grains provide the perfect canvas for soaking up the rich sauce. For best results, rinse your basmati thoroughly until water runs clear, then soak for 20 minutes before cooking. This removes excess starch and ensures perfectly fluffy grains that remain separate rather than clumping together.
Make It Lighter
While traditional butter chicken gets its lusciousness from generous amounts of cream and butter, you can create a lighter version without sacrificing flavor. Substitute the full cup of heavy cream with a mixture of 3/4 cup light cream combined with 1/4 cup milk. Another trick is replacing half the cream with coconut milk, which maintains the richness while adding subtle tropical notes that complement the spices beautifully.
Weeknight Shortcuts
For busy evenings when marinating overnight isn't possible, create a quick version by increasing the yogurt slightly and adding 1 tablespoon of lemon juice. This intensifies the tenderizing effect, allowing you to marinate for just 30 minutes. While not quite as developed in flavor as the overnight version, it still produces delicious results. You can also prepare the marinade mixture on Sunday, then simply add chicken and cook on busy weeknights.
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Common Questions
- → What is the best cut of chicken to use for butter chicken?
Chicken thigh fillets are ideal for butter chicken as they remain tender and juicy during cooking. The higher fat content in thigh meat adds richness to the dish and prevents the chicken from drying out in the sauce. If you prefer white meat, chicken breast can be substituted, but be careful not to overcook it.
- → Can I make butter chicken ahead of time?
Yes! Butter chicken actually improves in flavor when made ahead. You can prepare it up to 2-3 days in advance and store in the refrigerator. The flavors will deepen and meld together beautifully. Reheat gently on the stovetop, adding a splash of cream if needed to restore the sauce's consistency.
- → What can I substitute for heavy cream to make a lighter version?
For a lighter version, you can use 3/4 cup light cream mixed with 1/4 cup milk (full fat or low fat). Greek yogurt can also be used as a substitute, though it will give a tangier flavor profile. Coconut milk is another excellent alternative that adds a subtle sweetness to the dish.
- → Is butter chicken very spicy?
Traditional butter chicken is mild to moderately spiced, focusing more on aromatic flavors than heat. This recipe uses just 1/2 teaspoon of chili powder, creating a gentle warmth rather than intense spiciness. You can easily adjust the heat level by increasing or decreasing the amount of chili powder to suit your preference.
- → What is garam masala and where can I find it?
Garam masala is an Indian spice blend typically containing cinnamon, cardamom, cloves, cumin, coriander, and other warming spices. It's widely available in the spice section of most supermarkets. If you can't find it, you can make your own by combining equal parts ground cumin, coriander, cardamom, pepper, cinnamon, and cloves.
- → Can butter chicken be frozen?
Yes, butter chicken freezes exceptionally well. Allow it to cool completely before transferring to airtight containers or freezer bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a little fresh cream to restore the sauce's silky texture if needed.