Butter Chicken | Creamy North Indian Classic

That butter chicken I didn’t mean to make

Tender, juicy chicken coated in a rich, creamy, spiced tomato-butter sauce—it’s comforting, satisfying, and tastes like it came from your favorite Indian restaurant. The best part?

You don’t need a tandoori or special ingredients—just a pan and a blender.

As someone who’s made this dish more times than I can count (usually on busy weeknights), I’ve trimmed the process to its essentials.

It’s approachable, forgiving, and endlessly satisfying

Originating in Delhi in the 1950s at the famed Moti Mahal restaurant, butter chicken was a clever way to revive leftover tandoori chicken—simmered in a buttery tomato sauce to prevent waste

That improvisation gave birth to one of North India’s most iconic dishes. Today, it’s known around the world for its rich flavor and creamy texture.

Why You’ll Love This Recipe

No special skills needed. If you can stir, you’re good.

Perfect for when you’re hungry and tired. Done in 30 minutes.

Flexible ingredients. Sub yogurt for cream, leave out cashews, or make it spicy—your call.

Tastes like it took way more effort. Rich, balanced, and comforting with just the right amount of kick.

Ingredients

• Fresh chopped coriander (cilantro) for garnish
• Serve with hot steamed rice or paratha

For the Marinade:

• 500 g chicken thighs, diced
• 2 tbsp yogurt
• 1 tbsp fresh lime juice
• 1 tsp coriander powder
• 1 tsp chili or paprika powder
• 1 tsp cumin powder
• 1 tsp turmeric
• Salt and sugar to taste
• 1 tbsp butter (for pan-frying)

For the Sauce:

• 2 tbsp butter
• 200 g tomatoes
• 1 large onion, sliced
• 1 tbsp cumin powder
• 1 tsp turmeric
• 1 tbsp chili powder
• 1 tbsp tomato paste (optional)
• 4 cashews
• 1 green chili
• 2-inch piece of ginger
• 3 whole cloves
• 1 tbsp yogurt
• tsp cardamom
• Salt and sugar to taste

Let’s Cook

1. Marinate the Chicken

Mix the chicken with yogurt, lime juice, and spices in a bowl. Give it a good toss and let it rest. If you’ve got 30 minutes, great. More time? Even better.

2. Sear the Chicken

Melt butter in a pan. Add the chicken and cook it through until golden and a little crisp on the edges. Take it out and set aside.

3. Build the Sauce

Melt the remaining butter in the same pan. Add onions, tomatoes, green chili, ginger, cloves, cashews—basically everything left in the sauce list except the yogurt. Stir in the spices and simmer until everything softens.

4. Blend

Let the pan cool down a bit, then blend the sauce with yogurt until silky smooth.

5. Finish it Off

Add the cooked chicken, return the sauce to the pan, a and stir to coat. Let the flavors really settle in, allow it bubble gently for a few minutes.

6. Serve

Scoop over rice or warm naan. Sprinkle coriander leaves on top and enjoy.

Helpful Tips

• Marinate overnight if you can. The yogurt breaks down the meat beautifully.
• You can dial the spice up or down by adjusting chili and paprika levels.
• Out of cashews? Use a spoonful of peanut butter or skip it altogether.
• Blend the sauce only once it’s slightly cooled to avoid steam explosions.

Final Thoughts

This recipe isn’t fancy or fussy—it’s the kind of dinner that pulls you out of a slump and makes you feel like you actually cooked something.

Even if it started with “what can I do with this chicken?”

Try it out, change it up, and don’t worry about getting it perfect. That’s kind of the charm.