Name: Indian Butter Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Indian
Ingredients: 1 tablespoon butter; 1 tablespoon olive oil; 1 medium onion (small diced); 2 teaspoon ginger (grated); 3 garlic cloves (minced); 1 tablespoon garam masala; 1 teaspoon chili powder; 1 teaspoon mustard seeds; 1 teaspoon coriander; 1 teaspoon curry powder; 2 pounds chicken breast (cut into ¾-inch chunks); 3 ounces tomato paste; 3 ounces red curry paste; 1 teaspoon salt; ¼ teaspoon black pepper; 1 (14-ounce) can coconut milk; Rice or naan for serving; Cilantro (for garnish)

Jump to Recipe

Indian Butter Chicken is a rich, creamy, and flavorful dish that brings the best of Indian cuisine into your kitchen. With tender chunks of chicken simmered in a flavorful tomato and coconut milk sauce, this dish is perfect for serving over fluffy rice or with warm naan. The combination of aromatic spices like garam masala, chili powder, and coriander, paired with the creamy richness of butter and coconut milk, creates an irresistible flavor profile. Whether you’re a fan of Indian food or new to the cuisine, this easy recipe is sure to become a favorite. Perfect for a weeknight dinner or when entertaining guests, Indian Butter Chicken delivers a restaurant-quality meal in the comfort of your own home.

Why You’ll Love This Recipe

Flavor Explosion

The blend of spices, including garam masala, curry, and coriander, infuses the chicken with layers of bold, vibrant flavor.

Creamy and Comforting

The rich coconut milk and butter create a silky, smooth sauce that’s perfect for soaking up with rice or naan.

Quick and Easy

With minimal prep and cooking time, this recipe can be made in under an hour, making it ideal for a weeknight meal.

Customizable Spice Level

Adjust the chili powder and curry paste to control the heat level and make it as mild or spicy as you prefer.

Great for Meal Prep

Indian Butter Chicken stores well in the fridge and can be easily reheated, making it a great option for meal prepping.

Ingredients

For the Chicken and Sauce:

Butter
Olive oil
Onion, small diced
Grated ginger
Minced garlic
Garam masala
Chili powder
Mustard seeds
Coriander
Curry
Chicken breast, cut into ¾-inch chunks
Tomato paste
Red curry paste
Salt
Black pepper
Coconut milk (14-ounce can)

For Serving:

Rice or naan
Fresh cilantro, chopped

Variations

Use Different Protein

While chicken is traditional, you can substitute it with boneless, skinless chicken thighs, or even lamb, shrimp, or paneer for a vegetarian option.

Adjust the Heat

If you prefer a spicier dish, increase the chili powder or add some fresh chilies. For a milder version, reduce the chili powder or use a less spicy curry paste.

Add Veggies

You can add vegetables such as bell peppers, peas, or spinach to the sauce for extra nutrition and flavor.

Make It Dairy-Free

Replace the butter with ghee (clarified butter) and use a dairy-free alternative for the cream, such as coconut cream.

How to Make the Recipe

Step 1: Prepare the Chicken

In a large pan, heat the butter and olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until softened. Add the grated ginger and minced garlic, and cook for another minute, stirring occasionally.

Step 2: Add the Spices

Add the garam masala, chili powder, mustard seeds, coriander, and curry powder to the pan. Stir well to coat the onions and garlic in the spices, cooking for about 2-3 minutes until fragrant.

Step 3: Cook the Chicken

Add the chicken chunks to the pan and season with salt and black pepper. Cook until the chicken is browned on all sides, about 5-7 minutes.

Step 4: Add the Tomato Paste and Curry Paste

Stir in the tomato paste and red curry paste, ensuring the chicken is evenly coated. Let it cook for 2-3 minutes to bring out the flavors of the paste.

Step 5: Add the Coconut Milk

Pour in the coconut milk, stirring to combine everything. Bring the sauce to a simmer, then reduce the heat to low. Let the chicken cook in the sauce for 15-20 minutes, until tender and fully cooked through.

Step 6: Finish and Serve

Once the chicken is cooked, taste the sauce and adjust seasoning if needed. Serve the Indian Butter Chicken over rice or with warm naan, and garnish with fresh cilantro.

Tips for Making the Recipe

For extra flavor, toast the mustard seeds in the pan for a minute before adding the oil. This will release their aromatic oils and enhance the flavor.
Make sure to simmer the coconut milk and chicken long enough for the flavors to meld together and the sauce to thicken slightly.
Use a heavy pan to evenly distribute heat and avoid burning the spices.
For extra creaminess, you can add a little extra coconut milk or a splash of heavy cream at the end.

How to Serve

Serve Indian Butter Chicken with a side of basmati rice, naan, or both. The rice will soak up the rich sauce, while the naan is perfect for dipping. A simple cucumber raita or a green salad with yogurt dressing can complement the dish and help balance the spices.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The dish tastes even better the next day as the flavors continue to develop.

Freezing

You can freeze Indian Butter Chicken for up to 3 months. Let it cool completely before transferring it to a freezer-safe container. To reheat, thaw overnight in the fridge and heat on the stove or in the microwave.

Reheating

To reheat, gently warm the chicken in a saucepan over medium heat, adding a splash of water or coconut milk if needed to loosen the sauce.

FAQs

1. Can I use chicken thighs instead of chicken breast?

Yes, chicken thighs work wonderfully in this recipe and add extra flavor and juiciness.

2. Can I make this recipe spicier?

Absolutely! Increase the chili powder or add a chopped fresh chili to the sauce for more heat.

3. Can I use a different type of milk instead of coconut milk?

While coconut milk adds richness, you can use heavy cream or a dairy-free milk alternative if you prefer.

4. What can I use if I don’t have red curry paste?

You can use green curry paste, or increase the amount of chili powder and curry paste for a similar flavor.

5. Can I add vegetables to this dish?

Yes, bell peppers, peas, or spinach are great additions. Just add them to the pan after the chicken is cooked through.

6. Can I prepare this recipe ahead of time?

Yes, you can cook the dish ahead of time and refrigerate it. Reheat on the stove when ready to serve.

7. How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3-4 days or freeze for up to 3 months.

8. What should I serve with Indian Butter Chicken?

Serve it with basmati rice, naan bread, or even a simple salad with yogurt dressing.

9. Can I make this dish dairy-free?

Yes, use ghee instead of butter and coconut cream instead of cream for a dairy-free version.

10. Can I make the sauce thicker?

If you want a thicker sauce, let it simmer for longer to reduce, or stir in a little cornstarch mixed with water.

Conclusion

Indian Butter Chicken is a rich, flavorful dish that brings the warmth of Indian spices into your kitchen. With tender chicken simmered in a creamy, aromatic sauce, it’s a satisfying meal that pairs perfectly with rice or naan. Whether you’re making it for a weeknight dinner or a special occasion, this recipe is easy to prepare and will transport your taste buds straight to India. Enjoy the comforting flavors and indulge in this deliciously creamy and satisfying dish.