Indian Butter Chicken I

Introduction

Indian butter chicken is a creamy, spiced dish built on a tandoori-marinated chicken base that cooks in about 40 minutes total. The marinade—yoghurt, tandoori powder, and lemon juice—tenderizes the chicken while the sauce comes together in one pan with butter, tomato paste, and cream. This works as a weeknight dinner served over rice or naan, or as a make-ahead meal that reheats reliably.

Recipe Details

• Prep Time: 35 minutes (plus 30 minutes marinating)
• Cook Time: 15 minutes
• Total Time: 50 minutes
• Servings: 4 to 6

Ingredients

• 400-500 g of skinless, boneless chicken thighs or breasts (with the bone, this will probably be 800 g)
• 50 g tandoori masala powder
• ½ cup of unsweetened yoghurt
• 1 small lemon or lime, juiced
• 2 tablespoons of butter
• 1 large onion, sliced finely
• ¼ teaspoon of cinnamon (optional)
• 2-3 cloves of crushed garlic
• 2 teaspoons of grated ginger
• 1 teaspoon of ground turmeric
• 1 tablespoon of ground coriander
• 2-3 teaspoons of chile powder
• 100-200 g tomato paste
• 100 g full cream

Instructions

1. Trim and cut the chicken into small cubes. If you prefer chicken on the bone, cut long thin slices laterally into the chicken.
2. In a big bowl combine the tandoori powder, yogurt, lemon juice, and chicken. Massage this well with your hands so that all the chicken is evenly covered in the Tandoori powder. Cover and put aside for at least ½ an hour.
3. Heat a large saucepan or frying pan until evenly hot.
4. In the pan melt 2 tablespoons of butter until it is frothy. Add the onions and the cinnamon to the pan and fry lightly. When the onions are soft and starting to brown, stir in the crushed garlic and ginger. Then add the turmeric, chili, and coriander, and sauté over a medium heat.
5. Add the chicken and sauté, stirring constantly until the chicken has turned white. This doesn’t take long, so make sure you don’t overcook the chicken.
6. Mix in the tomato paste. Add the cream and heat through. After adding the cream and stirring, you may add additional tandoori masala. About 3-5 tablespoons is generally sufficient.
7. Cover and simmer for just over 10 minutes.

Variations

Reduce the cream: Use 50 g of cream instead of 100 g and add an extra 50 g of tomato paste for a thicker, more tomato-forward sauce without losing richness.

Add green vegetables: Stir in 150 g of spinach or 100 g of peas in the final 3 minutes of simmering for color and texture contrast.

Boost the heat: Increase the chile powder to 4 teaspoons and add a pinch of cayenne pepper if you prefer a noticeably spicier finish.

Use chicken breasts: Boneless breasts will cook slightly faster; reduce the final simmer to 8 minutes to avoid drying out the meat.

Finish with fresh cilantro: Roughly chop fresh cilantro and scatter over the finished dish for brightness and a herbaceous lift.

Tips for Success

Don’t skip the marinating step. The 30-minute rest allows the yoghurt and spices to penetrate the chicken, making it tender and flavorful rather than dry, even though the final cook time is short.

Watch the chicken closely after you add it to the pan. Once it turns white, it’s nearly done; continued stirring prevents it from toughening up during the final simmer.

Add the cream slowly and stir constantly. This prevents the tomato paste and cream from splitting or curdling and ensures a smooth, cohesive sauce.

Taste before the final simmer. The sauce thickens slightly during the 10-minute cover time, so check the seasoning balance (spice heat, tomato tang, creamy richness) while you can still adjust it.

Toast your spice powders lightly if they’re older than 6 months. A 30-second dry pan heat in step 4 refreshes their flavor and prevents a stale, dusty taste in the finished dish.

Storage and Reheating

Store in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools; this is normal and improves the texture on reheating.

FAQ

Can I marinate the chicken overnight?

Yes. The longer marination will only improve tenderness and flavor; marinate for up to 12 hours covered in the refrigerator.

What should I serve this with?

Basmati rice, naan, or roti all work well. Plain boiled rice is the simplest choice and lets the sauce shine without competing flavors.

Can I use bone-in chicken thighs instead of boneless?

Yes, but increase the final simmer time to 12–15 minutes to ensure the bone-in pieces cook through completely. The bone adds flavor to the sauce.

What if my sauce breaks or looks curdled after adding the cream?

Remove the pan from the heat and whisk vigorously for 30 seconds. If it doesn’t smooth out, strain the sauce through a fine sieve and return it to the pan. The dish will still taste good even if the texture is imperfect.