Can I make butter chicken ahead of time?

Absolutely. The flavors deepen overnight. Store it covered in the fridge for up to 3 days. Reheat gently on the stovetop.

What’s the best cut of chicken to use?

Boneless thighs are juicier and more forgiving. Breasts work too—just don’t overcook them during searing.

Is butter chicken very spicy?

Not really. It leans mild and creamy. You can easily scale the heat up or down with chili powder or fresh chilies.

Butter Chicken – Rich, Creamy & Easy to Love

Name: Butter Chicken – Rich, Creamy & Easy to Love
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Indian
Ingredients: 1 pound boneless, skinless chicken thighs or breasts, cubed; ¾ cup plain whole milk yogurt; 1 tablespoon lemon juice; 1½ teaspoons garam masala; 1 teaspoon ground cumin; ½ teaspoon turmeric; 1 teaspoon paprika or Kashmiri chili powder; Salt to taste; 3 tablespoons butter; 1 tablespoon neutral oil; 1 cup finely chopped onion; 4 cloves garlic, minced; 1 tablespoon grated fresh ginger; 2 teaspoons garam masala; 1 teaspoon cumin; ½ teaspoon chili powder; 1 (15-ounce) can pure pumpkin; 1 teaspoon roasted chicken base (like Better Than Bouillon); 1 cup water or chicken broth; ½ cup half and half; 1 tablespoon honey or sugar (optional); Salt and pepper to taste; Fresh cilantro, for garnish; Steamed basmati rice or naan, for serving

Description

Butter Chicken is a creamy, mildly spiced Indian curry made with tender chicken simmered in a rich, buttery tomato sauce. It’s comfort food at its finest—perfect with naan or rice.

Ingredients

Scale

1 pound boneless, skinless chicken thighs or breasts, cubed

¾ cup plain whole milk yogurt

1 tablespoon lemon juice

1½ teaspoons garam masala

1 teaspoon ground cumin

½ teaspoon turmeric

1 teaspoon paprika or Kashmiri chili powder

Salt to taste

3 tablespoons butter

1 tablespoon neutral oil

1 cup finely chopped onion

4 cloves garlic, minced

1 tablespoon grated fresh ginger

2 teaspoons garam masala

1 teaspoon cumin

½ teaspoon chili powder

1 (15-ounce) can pure pumpkin

1 teaspoon roasted chicken base (like Better Than Bouillon)

1 cup water or chicken broth

½ cup half and half

1 tablespoon honey or sugar (optional)

Salt and pepper to taste

Fresh cilantro, for garnish

Steamed basmati rice or naan, for serving

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Instructions

1. In a bowl, combine chicken with yogurt, lemon juice, and marinade spices. Cover and refrigerate for at least 30 minutes or overnight.

2. Heat oil in a skillet. Sear the chicken until browned on both sides. Set aside.

3. In the same skillet, melt butter and add chopped onion. Sauté until soft.

4. Stir in garlic, ginger, and spices. Toast for 30 seconds.

5. Add pumpkin puree, chicken base, and water. Simmer for 5–7 minutes.

6. Blend the sauce using an immersion blender until smooth.

7. Add half and half and honey. Return chicken to the pan and simmer for 10 minutes.

8. Adjust salt and pepper to taste.

9. Serve hot, garnished with cilantro and paired with naan or rice.

Notes

Kashmiri chili powder gives color without much heat—paprika is a good substitute.

Pumpkin adds smoothness and a hint of sweetness. Tomato puree can be used as a swap.

If using chicken breast, take care not to overcook during searing.

The sauce can be made ahead—flavors deepen after a day in the fridge.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Chicken Recipes
Method: Stovetop
Cuisine: Indian

Nutrition

Serving Size: 1.5 cups
Calories: 502
Sugar: 6g
Sodium: 710mg
Fat: 34g
Saturated Fat: 17g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 3g
Protein: 28g
Cholesterol: 125mg