Best Butter Chicken

Name: Best Butter Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 4 boneless (skinless chicken breast halves, cut into bite size pieces); 4 cloves garlic (minced); 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon cayenne pepper; 1/4 teaspoon ground coriander; 1/4 teaspoon cumin; 1/4 teaspoon cardamom; 1 whole lime (juiced); 1 medium onion (diced); 1/4 cup butter; 1 can (14.5 oz. tomato sauce); 1 can (14.5 oz. diced tomatoes); 1 pint heavy cream; 1/4 cup chopped cilantro

4.7 from 14 votes

Recipe by Danelle

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Posted August 29, 2024Last Updated October 17, 2024

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Elevate your dinner with this rich and flavorful chicken curry recipe! Marinated in a blend of garlic, lime juice, and aromatic spices like cumin, cardamom, and coriander, the chicken is sautéed with onions and simmered in a creamy tomato sauce. Finished with fresh cilantro, this dish is perfect served over rice for a comforting and satisfying meal.

Why You’ll Love This Recipe

I love Indian food, but my husband isn’t a fan of curry. This Best Butter Chicken is a great compromise for us. It’s got an Indian flare without a strong curry flavor.

My kids love this too! And we all agree, the creamy, tomato based sauce is lick-your-plate good. I have been know to eat it like soup, with a spoon.

I LOVE IT!!!! LOVE LOVE LOVE IT!!! All of my kids ate it, which is HUGE at our house. This will go into the favorites file!

Megan

To be honest, I’m not sure where the name Butter Chicken comes from, since the sauce is more of a tomato sauce than a butter sauce.

There is still quite a bit of butter in it though…..and when something is this delicious, I’m not going to worry too much about what we call it.

I like to serve this over jasmine or basmati rice, but brown rice or plain white rice work just as well. And don’t worry when you see all that cayenne pepper in the recipe. It’s really not that spicy.

This is such an easy recipe too! Just make sure you remember to leave time to marinated your chicken.

Just between you and me, sometimes, I forget to marinade the chicken and this dish still turns out delicious!

I try a lot of new recipes, so I rarely make anything twice in a month. I’ve made this twice in two weeks. It’s that good! In fact my boys (who also happen to like curry) often request this butter chicken for dinner.

I’ve already recommended it to several friends, who loved it as much as we did. I’m pretty sure it’s destined to become an all-time family favorite.

This is just…beyond words – awesome. As soon as you add the chicken to the onions it smells divine. Only thing I did different was to put mine over couscous instead of rice. This will be a regular around here.

Jenn

What Should I Serve With Butter Chicken?

Obviously some hot cooked rice is a must–we prefer basmati or jasmine. This chicken is also wonderful with some sort of flatbread or pita, and a simple salad to round out the meal

These are some of our favorite side dishes to enjoy with butter chicken.

Quick No Yeast Flatbread — **Quick No-Yeast Flatbread**

Traditional Afghan Salad — **Quick No-Yeast Flatbread**

Ingredients

Chicken – I use boneless, skinless chicken breasts for their lean texture. Cutting them into bite-sized pieces ensures they cook evenly and quickly.
Limes
Onion
Fresh cilantro
Spices: This blend of spices is what gives the dish its warm, complex flavor. The cayenne pepper adds a subtle heat, while coriander, cumin, and cardamom bring earthy and slightly sweet notes. Adjust the cayenne to your preferred level of spiciness.
Butter – It adds richness and a silky texture to the sauce, and give the dish it’s name. I use unsalted butter
Tomato sauce
Canned diced tomatoes – The combination of smooth tomato sauce and chunky diced tomatoes ensures a well-balanced texture and flavor
Heavy cream – Cream smooths out the acidity of the tomatoes and balances the spice, creating a luxurious and velvety finish.

Recipe Tips

Don’t skimp on the marinating time! Letting the chicken marinate for at least 2 hours, or even overnight, allows the spices to really penetrate the meat.
The cayenne pepper adds a nice kick, but you can adjust the amount to suit your taste. If you prefer a milder dish, reduce the cayenne or leave it out altogether. If you like more heat, feel free to add a bit more!
Fresh cilantro adds a burst of freshness and a pop of color that really lifts the dish. Even if you’re not a huge cilantro fan, try adding just a little—it makes a big difference in balancing the rich, creamy sauce. If you really hate cilantro, fresh parsley is a good substitution.

How to Make Butter Chicken

Step 1

Marinate the Chicken: Start by gathering all your ingredients. In a large bowl or a sturdy Ziploc bag, mix together the minced garlic, salt, black pepper, cayenne pepper, ground coriander, cumin, cardamom, and the juice of one fresh lime. This spice blend will create that signature butter chicken flavor. Add your bite-sized chicken pieces and make sure they’re all coated in the marinade. Seal up the bag or cover the bowl, and pop it in the fridge for at least 2 hours—overnight is even better if you can wait that long.

Step 2

Sauté the Onion: When you’re ready to cook, grab a large skillet or Dutch oven and melt 1/4 cup of butter over medium heat. Once the butter is sizzling, toss in the diced onion. Sauté the onions until they’re soft and just starting to turn golden—this should take about 5 minutes.

Step 3

Cook the Chicken: Add the marinated chicken to the skillet with the onions. Cook the chicken for about 10 minutes, stirring occasionally. You want the chicken to be nicely browned on the outside and fully cooked through. The smell at this point will be incredible!

Step 4

Add the Tomatoes and Simmer: Once the chicken is cooked, pour in the can of tomato sauce and the can of diced tomatoes. Stir everything together, making sure the chicken is well-coated with the sauce. Cover the skillet, reduce the heat to medium-low, and let it all simmer for about 30 minutes. This is when the magic happens—the sauce thickens, the flavors meld, and you end up with a rich, deeply flavored dish.

Step 5

Finish with Cream and Cilantro: After the sauce has simmered, it’s time to make it creamy and luxurious. Stir in the pint of heavy cream, and sprinkle in the chopped cilantro. Let it simmer uncovered for another 5 minutes, just until the sauce has thickened to your liking.

Step 6

Serve and Enjoy: Your butter chicken is ready to serve! Spoon it over a bed of fluffy rice, garnish with extra cilantro if you like, and get ready to dig in.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are a great alternative to chicken breasts. They tend to be juicier and more flavorful, which works wonderfully in this dish.

Can I use canned coconut milk instead of heavy cream?

Yes, you can substitute canned coconut milk for heavy cream if you prefer a dairy-free version or just enjoy the flavor of coconut. The sauce will have a slightly different flavor and may be a bit lighter in texture, but it will still be delicious.

Can I make this recipe ahead of time?

Yes. Butter chicken often tastes even better the next day as the flavors have more time to meld. You can make the entire dish ahead of time and simply reheat it when you’re ready to serve. Just reheat gently on the stove, adding a splash of water or cream if the sauce has thickened too much.

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