Summary: Chicken pieces are seared in a yogurt marinade, then simmered in a tomato base with butter, cream, and garam masala. The sauce is sweetened only slightly and enriched with butter added at the end. Total time 75 minutes, base 6 servings.
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Category: Poultry · Indian Cuisine
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Quick overview
- Dish: Butter Chicken – chicken in a mild creamy tomato sauce with butter and aromatic spices
- Category: poultry, indian-cuisine
- Cuisine: Indian
- Main ingredient: Chicken thighs, 2.2 lb (boneless, skinless, cubed) (quality specification)
- Guide: 12 most famous Indian dishes: traditional recipes from Indian cuisine
- Total time: 75 minutes (25 min prep + 50 min cooking)
- Difficulty: Medium
- Servings: 6 (Serving size: 16.4 oz)
- Key technique: Sealing meat in yogurt marinade and slow-simmering tomato base with butter
- Preparation types: Pan simmering, baking marinated meat
- Dietary info & allergens: milk (plain yogurt, butter, ghee, cream)
- Suitable for: Family dinner, dinner with friends, festive multi-course table, and meal prep for several days ahead.
- Nutrition (per serving): 505, Protein: 40.1 g, Fat: 33.0 g, Carbs: 11.8 g
- Storage: 3 days in refrigerator, 1 month in freezer
- Pairing: Indian light lager, dry Riesling, salted lassi
- In short: Chicken pieces are seared in a yogurt marinade, then simmered in a tomato base with butter, cream, and garam masala. Total time 75 minutes, 6 servings.
WAGUU says: “Butter chicken is not about the butter. Butter is the last sentence, not the first word.”
Key facts
| Prep time: | 25 |
| Cook time: | 50 |
| Temperature: | Sear meat at 355–390 °F, simmer sauce at 185–195 °F, add butter below 175 °F |
| Servings: | 6 |
At a glance
Butter chicken has two layers: the charred flavor of marinated meat and the velvety tomato sauce where butter must not burn. Order matters – spices must bloom in fat, tomatoes must cook down to sweetness, and butter goes in at the end when the sauce is no longer boiling. Adding butter at the start gives a greasy sauce with a bitter aftertaste.
Ingredients
Base servings: 6 servings • Serving size: 16.4 oz
| Ingredient | Amount | Quality |
|---|---|---|
| boneless chicken meat | 2.2 lb | boneless skinless thighs, cut into 1.2-inch cubes |
| plain yogurt | 7.0 oz | full-fat, thick, room temperature |
| ginger | 0.9 oz | fresh, finely grated |
| garlic | 6 cloves | fresh, finely minced |
| canned whole tomatoes | 18 oz | peeled, no added salt |
| crushed tomatoes | 14 oz | crushed, unsweetened |
| onion | 3 medium | medium, finely chopped |
| butter | 2.0 oz | fresh, unsalted |
| ghee | 1.5 oz | clarified butter, for high heat |
| heavy cream | 10 tbsp | heavy whipping cream, 30% fat |
| garam masala | 2 tsp | freshly ground blend |
| ground coriander | 2 tsp | ground, toasted |
| ground cumin | 1 tsp | ground, toasted |
| turmeric | 1 tsp | ground |
| ground red chili | 1 tsp | sweet and hot paprika in a 2:1 ratio |
| sugar | 1 tsp | granulated, to balance acidity |
| fresh cilantro | 0.7 oz | fresh, for garnish |
Why you’ll love this recipe
- Two layers of flavor: Marinated meat brings charred flavor, sauce brings sweetness from tomatoes and butter. Together they make a dish that tastes mild but not bland.
- Flourless sauce: Thickness comes from cooked-down tomatoes and cream, so the sauce isn’t pasty and doesn’t need starch thickeners.
- A dish that lasts: The next day the sauce is even better because spices meld. Keeps in the fridge for three days and in the freezer for a month.
Success guaranteed: Tomatoes contain acid that keeps meat firm. That’s why meat is first seared in yogurt, where milk protein coats the fibers, and only then poured over with tomato base. Butter and cream are added off heat because above 195 °F milk fat separates and the sauce breaks. Salt comes from marinade, butter, and tomato paste, so salt only after tasting.
Recipe overview
Prep: 25 min | Cook: 50 min | Difficulty: Medium | Servings: 6 | Type: Main dish | Origin: Indian
Detailed instructions
Total progress: 0 % done
Phase 1: Marinade and meat rest – 30 min
Equipment: bowl, plastic wrap, refrigerator
1. Whisk yogurt in a bowl with grated ginger, half the garlic, half the garam masala, ground coriander, cumin, turmeric, and ground paprika. The mixture should be smooth and thick like heavy cream.
2. Add meat cubes to the marinade and massage with your hands so the mixture coats all sides. Cover the bowl with plastic wrap and refrigerate to rest.
VKB: The marinade clings to the surface of the meat in a thin layer and doesn’t drip off. After removing from the refrigerator, the meat is firm to the touch and the marinade color has set into the surface.
Before you move to the next step:
Do not leave the marinade at room temperature. The acid in the yogurt will start to break down the meat and the surface will turn pale. Keep the meat in the refrigerator and let it sit at room temperature for twenty minutes before cooking.
Phase 2: Searing the meat – 10 min
Equipment: large skillet, tongs
1. Heat half of the ghee in a wide skillet over medium-high heat. Remove the meat cubes from the marinade and let them drain so the marinade doesn’t get into the pan.
2. Arrange the meat in the skillet so the pieces don’t touch, and let them sear on each side until golden brown. Transfer them to a plate and do not discard the pan drippings.
VKB: The surface of the meat is matte and golden brown, still pink inside. Brown bits remain in the pan and must not turn black.
Before you move to the next step:
If the meat releases water and steams, the pan was not hot enough or there was too much meat. Sear in two batches and let the pan reheat between batches.
Phase 3: Tomato base (masala) – 25 min
Equipment: heavy-bottomed pot, wooden spoon
1. In the same fat, sauté the onion until translucent, add the remaining garlic and ginger and sauté just until fragrant. Sprinkle in the remaining garam masala and stir until the spices bloom.
2. Add the whole peeled and crushed tomatoes and mash them with the spoon. Simmer the base over low heat until the liquid evaporates and the oil separates from the tomatoes at the edges of the pot.
VKB: The base is thick, dark red, and glossy, the oil has separated and sits on the surface in a thin layer. The taste is sweet from the tomatoes, not sour.
Before you move to the next step:
Let the base cook until it is truly sweet. Tomatoes that are drained too early remain sour and the sauce will be watery. If the tomatoes are too acidic, add a teaspoon of sugar.
Phase 4: Combining meat and sauce – 12 min
Equipment: pot, lid
1. Return the meat and any pan drippings from the plate to the pot with the base and stir. Add a splash of water so the sauce doesn’t stick to the bottom, cover, and simmer over low heat until the meat is tender.
2. Stir during simmering and check the consistency. The sauce should be as thick as heavy cream, not a thin soup.
VKB: The meat can be cut with a spoon but holds its shape. The sauce coats the meat, leaves a continuous film on the spoon, and doesn’t run off immediately.
Before you move to the next step:
A hard boil will dry out the meat and splatter sauce all over the kitchen. Keep the liquid just below a simmer and stir slowly so the meat doesn’t fall apart.
Phase 5: Finishing with butter and cream – 8 min
Equipment: small saucepan, whisk
1. In a small pan, melt the butter with the paprika. Let it foam gently, do not let it brown, then pour it into the pot while stirring constantly.
2. First warm the cream in a cup so it isn’t cold, then pour it in a thin stream. Remove the pot from the heat and do not boil the sauce further.
VKB: The sauce is velvety smooth, glossy, and bright orange. The flavor is rounded with butter and cream, the spices remain in the background.
Before you move to the next step:
Cold cream will curdle in a boiling sauce. Always warm it and add it off the heat. If the sauce still curdles, strain it and recombine with a whisk.
Phase 6: Adjusting and serving – 5 min
Equipment: serving bowl, spoon
1. Taste the sauce and adjust with salt, sugar, and the remaining garam masala. Spices are added to the finished sauce just before serving so the aroma stays fresh.
2. Transfer the butter chicken to a warm bowl, spoon cream on top, garnish with a cilantro sprig and a few drops of melted butter.
VKB: The aroma is buttery and spicy at the same time, the sauce clings to the rice. On the plate, the sauce does not spread to the sides.
Required equipment
| Item | Ideal size | Alternative | Risk |
|---|---|---|---|
| wide skillet with heavy bottom | 28 cm diameter | cast-iron pot or sauteuse | a thin pan will warp during searing and the meat will burn in one spot |
| sauce pot | 3 L capacity | deep skillet with lid | a small pot will splatter sauce during simmering and burn on the walls |
| kitchen thermometer | up to 250 °F | check by bubbles at the edge of the sauce | without a thermometer, the sauce can easily exceed 195 °F and the cream will curdle |
| marinade bowl | 2 L capacity, glass or ceramic | plastic bowl with lid | reactive metal in the bowl reacts with the yogurt acid and gives a metallic taste |
Shopping list
Nutrition profile
Values per 1 serving (without side dish). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 serving | Per 6 servings |
|---|---|---|---|
| Energy | 456 kJ / 109 kcal | 2113 kJ / 505 kcal | 12678 kJ / 3030 kcal |
| Fat | 7.1 g | 33.0 g | 198.0 g |
| of which saturated | 3.6 g | 16.6 g | 99.8 g |
| Carbohydrates | 2.5 g | 11.8 g | 70.8 g |
| of which sugars | 2.4 g | 11.2 g | 67.2 g |
| Protein | 8.6 g | 40.1 g | 240.6 g |
| Salt | 0.1 g | 0.5 g | 2.9 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro level
- Pro standard: Verified recipe with precise ratios and visual checkpoints.
- Tip 1: Verified recipe with precise ratios and visual checkpoints.
- Tip 2: The marinade clings to the surface of the meat in a thin layer and doesn’t drip off. After removing from the refrigerator, the meat is firm to the touch and the marinade color has set into the surface. Do not leave the marinade at room temperature. The acid in the yogurt will start to break down the meat and the surface will turn pale. Keep the meat in the refrigerator and let it sit at room temperature for twenty minutes before cooking.
- Tip 3: The surface of the meat is matte and golden brown, still pink inside. Brown bits remain in the pan and must not turn black. If the meat releases water and steams, the pan was not hot enough or there was too much meat. Sear in two batches and let the pan reheat between batches.
- Tip 4: Prepare the ingredients on the table in small bowls beforehand. Indian cooking relies on spices added in a precise order, and there is no time to portion ingredients during cooking.
The Science Behind It
Yogurt is acidic, and its milk proteins curdle when heated. This forms a thin layer on the surface of the meat that locks in juices and carries spices into the meat. Turmeric and paprika are fat-soluble, so they are first bloomed in ghee. Tomato paste contains pectin, which naturally thickens the sauce after simmering, so no flour or starch is needed.
Fine Dining – Professional Techniques
- Plate Composition: Pour the sauce into the bottom of a deep white plate in a thin layer and place three pieces of meat in the center. Use a spoon to swirl cream around in a crescent shape.
- Texture Contrasts: Add a crunchy element – toasted cashews or a thin slice of naan dried in the oven. The contrast with the smooth sauce is what the guest notices first.
- Temperature Contrast: Place a cilantro leaf and a few drops of ghee on the meat. The fat binds the spice aromas, and the fragrance is released at the table.
- Aromatic Accents: A spoonful of chilled yogurt with mint served on the side provides temperature contrast. Guests can refresh their portion anytime during the meal.
Sensory Radar
- Appearance: The sauce is deep orange and glossy, with a buttery layer peeking between the meat pieces and a sprig of green cilantro on top.
- Aroma: First butter with paprika, then sweet tomatoes, and finally warm garam masala with cilantro.
- Flavor: Sweet tomato flavor meets the gentle tang of yogurt, and at the end comes the warmth of spices that lingers in the mouth.
- Texture: The meat is tender and juicy, the sauce velvety and thick, coating the spoon with a continuous film.
Pairings
- Indian light lager: A light lager with higher carbonation cleanses the palate from the buttery sauce. Serve it chilled at 41–45°F.
- Dry Riesling: A Riesling with higher acidity cuts through the fat from cream and butter. Choose dry, not off-dry.
- Salted lassi: A salted lassi made from yogurt, water, and a pinch of cumin. The salty and sour flavors keep pace with the tomato sauce.
Preparation Variations
- Butter chicken with chicken breasts:: Slice the breasts into thin cutlets, marinate for a shorter time, and leave them in the sauce for only five minutes. The dish is lighter and ready faster.
- Vegetarian version with cauliflower:: Replace the meat with cauliflower florets and firm tofu. First roast the cauliflower in the oven until golden brown, then add it to the sauce.
Allergens and Dietary Information
Contains: milk (plain yogurt, butter, ghee, cream) • Gluten: no, the recipe is gluten-free (rice or naan served separately) • Not suitable for: individuals with milk and dairy allergies
Suitable for
Family dinner, dinner with friends, a festive multi-course table, or meal prep for several days ahead.
Substitution Catalog
- boneless chicken meat: boneless turkey thigh or firm tofu (marinate for the same amount of time)
FAQ
What meat is best for butter chicken?
Boneless, skinless thighs. They are juicier and won’t toughen during simmering. Breasts can be used, but reduce the simmering time by a third and add the meat to the sauce only in the last ten minutes.
Why is butter added at the end?
Milk fat separates at temperatures above 194°F, and the sauce breaks. So butter belongs in a sauce that is no longer boiling, just melting into it.
How to thicken the sauce if it’s too thin?
Simmer it longer over low heat to evaporate water. A spoonful of cream cheese or two tablespoons of ground cashews also help. Starch will make the sauce cloudy.
Is butter chicken very spicy?
No, the heat level can be kept low. Mix paprika in a ratio of two teaspoons sweet to one hot, and add chili at the table.
Can butter chicken be frozen?
Yes, it keeps for a month in the freezer. Thaw overnight in the refrigerator and reheat over low heat with a spoonful of water. Add butter after reheating.
What to serve with butter chicken?
Basmati rice, naan or roti, and a small bowl of yogurt with cucumber. The tangy yogurt separates each bite and keeps the flavor fresh.
WAGUU Petr advises: Cooking for 6 or more?
6–8 people: Prepare the masala (fried spice base) in double batch and store half in the refrigerator. When cooking for more people, use two pots instead of one large one – spices don’t roast evenly in too thick a layer. • 10+ people: Replace the tandoor with a grill or a cast-iron skillet heated in the oven to maximum. Prepare the naan dough and chicken marinade the day before and keep them in the refrigerator – both flavor and texture will be better.
Sides and Serving
Serving: Serve butter chicken in a deep bowl, with basmati rice or naan on the side, and top with a spoonful of cream and a cilantro sprig. A small bowl of cucumber yogurt is part of the meal to balance the sauce.
Storage and Reheating
Refrigerator: 3 days • Freezer: 1 month • Reheating: Refrigerator: 3 days • Freezer: 1 month • Reheating: over low heat to 165°F, with a spoonful of water, add butter after reheating
Author: WAGUU Petr & Team • Published: 9 Oct 2026 • Updated: 10 Oct 2026
More Recipes from the Article
Guide: 12 Most Famous Indian Dishes: Traditional Recipes from Indian Cuisine
Chicken Tikka Masala – pieces of marinated chicken in a spiced tomato-cream sauce
Tandoori Chicken – chicken marinated in yogurt and spices and baked at high heat
Biryani – aromatic layered rice with meat, saffron, and a blend of spices
Rogan Josh – slow-cooked lamb in an aromatic sauce with Kashmiri spices
Chana Masala – chickpeas simmered in a tangy sauce of tomatoes, onions, and aromatic spices
Chana Masala – chickpeas simmered in a tangy sauce of tomatoes, onions, and aromatic spices
Dal Tadka – lentils flavored with fried spices, garlic, onion, and chili
Masala Dosa – thin crispy fermented crepe made from rice and lentils with spiced potatoes
Samosa – fried triangular pastries filled with potatoes, peas, and spices
Chole Bhature – spiced chickpeas with large fried leavened bhature bread
Naan – traditional Indian flatbread baked at high heat in a tandoor
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Common Mistakes
- Marinade and resting the meat – Don’t leave the marinade at room temperature. The acid in yogurt starts breaking down the meat and the surface turns pale. Keep the meat in the refrigerator and let it sit at room temperature for twenty minutes before cooking.
- Searing the meat – If the meat releases water and steams, the pan wasn’t hot enough or there was too much meat. Sear in two batches and let the pan reheat between them.
- Tomato base (masala) – Let the base really cook down until sweet. Tomatoes drained too early remain sour and the sauce will be watery. If tomatoes are too sour, add a teaspoon of sugar.
- Combining meat and sauce – A too rapid boil dries out the meat and splatters sauce all over the kitchen. Keep the heat just below a simmer and stir slowly so the meat doesn’t fall apart.