A warm, velvety sauce envelops tender pieces of chicken, creating an inviting aroma that fills the kitchen. This Indian Butter Chicken is a deliciously creamy dish that takes about 40 minutes to prepare, and it works wonderfully because of its rich combination of spices and coconut milk.
This recipe is perfect for weeknight dinners or any occasion where you want a comforting, flavorful meal. You can prepare it ahead of time and store it in the fridge for up to three days, enhancing the flavors even more as it sits.
Why You’ll Love This Recipe
- The combination of spices creates a rich, aromatic flavor that elevates the dish.
- Tender chicken chunks soak up the creamy sauce, delivering a melt-in-your-mouth texture.
- It’s quick and easy, ready in less than 40 minutes.
- Coconut milk brings a delightful creaminess without overwhelming richness.
What You’ll Need
Gather these ingredients for an exceptional butter chicken.
For the Base
- 1 tbsp butter
- 1 tbsp olive oil
- 1 medium onion, small diced
- 2 tsp ginger, grated
- 3 cloves garlic, minced
For the Spices
- 1 tbsp garam masala
- 1 tsp chili powder
- 1 tsp mustard seeds
- 1 tsp coriander
- 1 tsp curry powder
For the Chicken
- 2 lbs chicken breast, cut into ¾-inch chunks
For the Sauce
- 3 oz tomato paste
- 3 oz red curry paste
- 1 tsp salt
- ¼ tsp black pepper
- 1 (14-ounce) can coconut milk
For Serving
- Rice or naan
- Cilantro, for garnish
Garam masala adds authentic flavor; adjust to taste.
Substitutions & Swaps
- Chicken breast can be replaced with thighs.
- Use vegetable oil instead of olive oil.
- Coconut milk can be swapped with heavy cream.
- Fresh cilantro can be substituted with parsley.
How to Make It
Follow these steps to create a mouthwatering dish.
Heat
Heat butter and olive oil in a large skillet or pan over medium heat.
Sauté
Add the diced onion and sauté for about 3-4 minutes until softened.
Cook
Stir in the grated ginger and minced garlic, cooking for another 1-2 minutes until fragrant.
Toast
Add the garam masala, chili powder, mustard seeds, coriander, and curry powder. Stir well to toast the spices for 1-2 minutes.
Brown
Add the chicken chunks to the pan, cooking until browned on all sides, about 5-7 minutes.
Combine
Stir in the tomato paste and red curry paste. Let the mixture cook for 2-3 minutes to combine.
Season
Season with salt and black pepper. Pour in the coconut milk and stir to incorporate everything.
Simmer
Bring the sauce to a simmer and let cook for 15-20 minutes until the chicken is cooked through and the sauce thickens.
Taste
Taste and adjust the seasoning if needed.
Serve
Serve the butter chicken over rice or with naan. Garnish with fresh cilantro.
How to Store It
Fridge: store in an airtight container for up to 3 days.
Freezer: yes, it freezes well for 2-3 months.
Reheat: warm in a skillet over medium heat for about 5-7 minutes.
Tips for Best Results
- Use fresh spices for the best aroma and flavor.
- Let the dish rest for a few minutes before serving to enhance flavors.
- Adjust the heat level with more or less chili powder as desired.
- Pair with homemade naan for an authentic experience.
Serving Suggestions
- Serve with fluffy basmati rice for a classic combination.
- Pair with garlic naan for dipping in the sauce.
- Enjoy with a side of Indian pickles for added tang.
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