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Chicken curry in a white enamel bowl.
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5 from 3 votes

Indian Butter Chicken

This Indian Butter Chicken recipe is made with tender chicken thighs, tomatoes, heavy cream, and a rainbow of spices. An easy-to-make, takeout-style dinner!
Prep Time10 minutes
Cook Time20 minutes
Marinating Time1 hour
Total Time1 hour 30 minutes
Course: Dinner
Cuisine: Indian
Keyword: chicken dinner ideas, chicken makhani, curry chicken, how to make butter chicken
Servings: 4
Calories: 556kcal

Ingredients

For the Chicken:

For the Sauce:

Instructions

  • In a large bowl, mix together the yogurt, lemon juice, salt, half of the garam masala, chili powder, and turmeric. Add in the chicken pieces and toss to coat.
  • Cover and place in the refrigerator to marinate for at least 1 hour, and up to 24 hours.
  • In a large cooking pot or Dutch oven, heat the vegetable oil over medium heat. Once the oil is shimmering, add the chicken and the marinade to the pot.
  • Stir occasionally, and cook until the chicken is browned and no longer pink, about 4 to 5 minutes.
  • Add the remaining garam masala, brown sugar, cumin, cardamom, cinnamon, ground cloves, ginger, garlic, tomatoes, and heavy cream. Simmer uncovered for 10 to 15 minutes, stirring occasionally.
  • Stir in the butter until melted.
  • Remove from heat and taste for salt and pepper; adjust accordingly.
  • Garnish with chopped cilantro, and serve immediately.

Notes

  • Serve with basmati rice or Indian flatbread of choice.
  • If you prefer a creamier butter chicken, you can add an extra ½ cup of heavy cream to the dish.
  • The dish can be stored in an airtight container in the refrigerator for up to 2 to 3 days.

Nutrition

Calories: 556kcal | Carbohydrates: 17g | Protein: 48g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 283mg | Sodium: 1540mg | Potassium: 1010mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1254IU | Vitamin C: 14mg | Calcium: 135mg | Iron: 4mg