Indulge in the rich and creamy flavors of Indian Butter Chicken, a beloved dish that combines tender pieces of chicken with a luscious tomato and cream sauce. This recipe is perfect for those looking to explore the vibrant and aromatic world of Indian cuisine, offering a delightful balance of spices and textures.
Some ingredients in this recipe might not be commonly found in every household. Garam masala is a blend of ground spices used extensively in Indian cuisine, and it may require a trip to a specialty store or the international aisle of your supermarket. Ginger garlic paste is another essential component that can be bought pre-made or easily prepared at home by blending fresh ginger and garlic.

Ingredients for Indian Butter Chicken Recipe
Chicken breast: Cut into bite-sized pieces for easy cooking and even flavor distribution.
Heavy cream: Adds richness and creaminess to the sauce.
Tomato puree: Provides a tangy base for the sauce.
Butter: Used for cooking the chicken and adding a silky texture to the sauce.
Ginger garlic paste: A blend of ginger and garlic that infuses the dish with aromatic flavors.
Garam masala: A spice blend that adds warmth and complexity to the dish.
Chili powder: Adds heat and depth of flavor.
Turmeric powder: Provides a golden color and earthy flavor.
Salt: Enhances the overall taste of the dish.
Cilantro: Freshly chopped for a vibrant garnish.
Technique Tip for This Recipe
To achieve a richer flavor in your Indian Butter Chicken, consider toasting the garam masala in the butter before adding the marinated chicken. This will help release the essential oils and deepen the spice's flavor profile. Additionally, using a combination of heavy cream and a bit of yogurt can add a slight tanginess and extra creaminess to the dish.
Suggested Side Dishes
Alternative Ingredients
Chicken breast - Substitute with chicken thighs: Chicken thighs are juicier and more flavorful, making them a great alternative to chicken breast.
Heavy cream - Substitute with coconut milk: Coconut milk adds a rich, creamy texture and a subtle sweetness that complements the spices in butter chicken.
Tomato puree - Substitute with crushed tomatoes: Crushed tomatoes provide a similar consistency and flavor, though you may need to cook them down slightly to achieve the same thickness.
Butter - Substitute with ghee: Ghee, or clarified butter, has a higher smoke point and a richer, nuttier flavor that enhances the dish.
Ginger garlic paste - Substitute with freshly grated ginger and minced garlic: Fresh ingredients can provide a more intense and aromatic flavor compared to pre-made paste.
Garam masala - Substitute with curry powder: While not identical, curry powder can provide a similar blend of spices, though the flavor profile may be slightly different.
Chili powder - Substitute with cayenne pepper: Cayenne pepper can add the necessary heat, but use it sparingly as it is more potent than regular chili powder.
Turmeric powder - Substitute with saffron: Saffron can add a similar color and a unique, slightly sweet flavor, though it is more expensive and should be used sparingly.
Salt - Substitute with soy sauce: Soy sauce can add a salty, umami flavor, but be mindful of the additional liquid it introduces to the dish.
Cilantro - Substitute with parsley: Parsley can provide a fresh, herbaceous note similar to cilantro, though the flavor is less intense.
Other Alternative Recipes Similar to This Dish
How to Store or Freeze This Dish
- Allow the Indian Butter Chicken to cool completely before storing. This helps prevent condensation, which can make the dish watery.
- Transfer the cooled butter chicken into an airtight container. If you plan to freeze it, use a freezer-safe container or heavy-duty freezer bags.
- Label the container or bag with the date and contents. This will help you keep track of how long it has been stored.
- Store the butter chicken in the refrigerator if you plan to consume it within 3-4 days. For longer storage, place it in the freezer, where it can last up to 3 months.
- When reheating, thaw frozen butter chicken in the refrigerator overnight. This ensures even reheating and maintains the dish's texture.
- Reheat the butter chicken in a skillet over medium heat, stirring occasionally. You can add a splash of heavy cream or milk to restore its creamy consistency.
- Alternatively, you can reheat it in the microwave. Place the butter chicken in a microwave-safe dish, cover it loosely with a microwave-safe lid or plastic wrap, and heat in 1-minute intervals, stirring in between.
- Garnish with fresh cilantro after reheating to revive its vibrant flavor and appearance.
- Serve the reheated butter chicken with fresh naan or rice to enjoy a meal that tastes just as delicious as when it was first made.
How to Reheat Leftovers
For the stovetop method:
- Place the leftover butter chicken in a saucepan or skillet.
- Add a splash of water or chicken broth to maintain the creamy consistency.
- Heat over medium-low heat, stirring occasionally, until the chicken is heated through and the sauce is bubbling gently.
- Adjust seasoning if necessary and serve hot with naan or rice.
For the microwave method:
- Transfer the butter chicken to a microwave-safe dish.
- Cover the dish with a microwave-safe lid or plastic wrap with a few holes poked for ventilation.
- Microwave on medium power for 2-3 minutes, stirring halfway through.
- Continue heating in 1-minute intervals until the chicken is thoroughly warmed.
- Let it sit for a minute before serving to allow the heat to distribute evenly.
For the oven method:
- Preheat your oven to 350°F (175°C).
- Place the butter chicken in an oven-safe dish and cover it with aluminum foil to prevent drying out.
- Bake for 20-25 minutes, or until the chicken is heated through.
- Stir halfway through the reheating process to ensure even heating.
- Remove from the oven, give it a good stir, and serve hot.
For the slow cooker method:
- Transfer the butter chicken to the slow cooker.
- Set the slow cooker to low heat.
- Heat for 1-2 hours, stirring occasionally, until the chicken is thoroughly warmed.
- Serve directly from the slow cooker to keep it warm during your meal.
Best Tools for This Recipe
Large skillet: A broad, flat-bottomed pan used for cooking the marinated chicken and combining all the ingredients.
Mixing bowl: Used to marinate the chicken with ginger garlic paste, turmeric, and salt.
Measuring cups: Essential for accurately measuring the heavy cream and tomato puree.
Measuring spoons: Necessary for measuring out the garam masala, chili powder, turmeric powder, and salt.
Wooden spoon: Ideal for stirring the ingredients together while cooking.
Knife: Used to cut the chicken breast into bite-sized pieces.
Cutting board: Provides a safe surface for cutting the chicken.
Spatula: Useful for flipping and moving the chicken pieces in the skillet.
Serving spoon: Used to serve the butter chicken once it's ready.
Serving dish: A dish to present the butter chicken when serving.
Chopping knife: Used for chopping the cilantro for garnish.
Small bowl: Handy for holding the chopped cilantro before garnishing.
How to Save Time on Making This Recipe
Marinate in advance: Prepare the chicken with ginger garlic paste, turmeric, and salt the night before to save time on busy days.
Use pre-made tomato puree: Opt for store-bought tomato puree to cut down on prep time.
Cook in batches: Brown the chicken in batches to ensure even cooking and save time.
Simmer while multitasking: Let the sauce simmer while you prepare naan or rice.
Garnish last minute: Chop cilantro in advance and store it in the fridge, ready to garnish just before serving.

Indian Butter Chicken Recipe
Ingredients
Main Ingredients
- 500 g Chicken breast, cut into bite-sized pieces
- 1 cup Heavy cream
- 1 cup Tomato puree
- 2 tablespoon Butter
- 1 tablespoon Ginger garlic paste
- 1 teaspoon Garam masala
- 1 teaspoon Chili powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Salt to taste
- 1 tablespoon Cilantro, chopped for garnish
Instructions
- 1. Marinate the chicken with ginger garlic paste, turmeric, and salt. Set aside for 15 minutes.
- 2. Heat butter in a large skillet over medium heat. Add marinated chicken and cook until browned.
- 3. Add tomato puree, chili powder, and garam masala. Cook for 10 minutes.
- 4. Stir in heavy cream and simmer for another 10 minutes.
- 5. Garnish with chopped cilantro and serve hot with naan or rice.
Nutritional Value
Keywords
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