Butter Chicken

A cozy plate that comes together fast, showcasing chicken alongside bright butter. A reliable answer to 'what's for dinner?'

Why You'll Love This Recipe

• Milder and sweeter than tikka masala — great gateway curry for the spice-shy.
• Silky sauce that clings to every grain of rice.
• Comes together in under an hour.
• Easily doubled for a crowd or meal-prepped.
• No specialty equipment required.

Ingredient Notes

• Real butter (not margarine) is non-negotiable — it's literally in the name.
• Kashmiri chili gives color and mild warmth without burning heat.
• Honey balances the acidity of the tomatoes; don't skip it or the sauce can taste sharp.

Ingredient Substitutions

• Coconut cream for dairy-free (skip the butter or use vegan butter).
• Chicken breast cooked to 162°F if thighs aren't available.
• Sweet paprika if you can't find Kashmiri chili.

Equipment Needed

• Mixing bowl for marinade
• Large skillet or Dutch oven
• Wooden spoon

Prep Tips

• Marinate the chicken in the morning or overnight for tenderest results.
• Have all spices measured before starting — once the onion's golden you'll move quickly.

Instructions

1. 1

   Gather and prep: 1 lb chicken, 2 tbsp butter, 1 medium tomato, diced, 1 cup heavy cream, 1 medium onion, diced, 3 cloves garlic, minced, 1 ginger, 1 tsp garam masala. mince the garlic, dice the onion, and grate the ginger before you start cooking.

2. 2

   Whisk together the yogurt, lemon juice, half the ginger, half the garlic, 1 teaspoon garam masala, cumin, Kashmiri chili, and salt. Add the chicken, coat well, and marinate 30 minutes (or up to overnight).

3. 3

   Melt 2 tablespoons of the butter in the skillet over medium-high heat. Add the chicken (shake off excess marinade) and sear 4–5 minutes per side until golden and 165°F internal. Transfer to a plate.

4. 4

   Reduce heat to medium. Add the remaining 2 tablespoons butter and the onion; cook 8 minutes, stirring often, until soft and golden.

5. 5

   Stir in the remaining garlic, ginger, and 1 teaspoon garam masala; cook 1 minute until fragrant. Add the tomato sauce and honey, reduce heat to low, and simmer 10 minutes until darkened and slightly thickened.

6. 6

   Pour in the cream, crumble in the kasuri methi, and return the chicken with its juices. Simmer 5 more minutes until the sauce is glossy and silky. Taste for salt, finish with cilantro, and serve over basmati rice with naan.

Artsi Pro Tips

• Kasuri methi (dried fenugreek leaves) is the 'secret ingredient' that makes restaurant butter chicken taste like restaurant butter chicken. Crush between your palms before adding.
• Searing the marinated chicken first builds way more flavor than simmering it raw.
• Pass the sauce through a fine sieve or blend it before adding cream for an extra-silky texture, if you want restaurant smoothness.

Common Mistakes

• Skipping the sear and dumping raw chicken into the sauce, which leaves it flavorless.
• Boiling the cream, which can curdle the sauce. Keep at a low simmer.
• Underseasoning. Indian curries need confident salt; taste at the end and adjust.

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