Is butter chicken spicy?

Butter chicken is typically mildly spiced. The recipe includes chili powder and optional cayenne, which you can adjust based on your heat preference. For a milder version, reduce or omit the cayenne pepper.

Can I make this butter chicken dairy-free?

Yes, you can substitute heavy cream with full-fat coconut milk and use a dairy-free yogurt alternative for the marinade. Ghee can be replaced with vegetable oil.

Can I use chicken breast instead of thighs?

Absolutely. Chicken breasts cook slightly faster and are leaner. Just be careful not to overcook them as they can dry out more easily than thighs.

What if I don’t have garam masala?

You can substitute with a blend of cinnamon, cumin, coriander, and a touch of clove or nutmeg. It won’t be exactly the same but still delicious.

Creamy Indian Butter Chicken

Name: Creamy Indian Butter Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Indian
Ingredients: 2–3 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces; ½ cup plain Greek yogurt; 9 cloves garlic, minced (divided use); 2 tablespoons minced ginger (or ginger paste); 1 tablespoon garam masala (divided use); 1 teaspoon turmeric; 2½ teaspoons ground cumin (divided use); 2 teaspoons chili powder (divided use); 2¼ teaspoons sea salt (divided use); 2 tablespoons oil (vegetable or avocado); 2 tablespoons ghee (or butter); 14 oz tomato sauce; ½ teaspoon cayenne pepper (optional); 1 cup heavy cream (or full-fat canned coconut milk for dairy-free); ½ teaspoon dried fenugreek (kasoori methi, optional); Fresh chopped cilantro for garnish (optional)

Description

Creamy Indian Butter Chicken is a rich and flavorful dish featuring marinated chicken simmered in a velvety tomato-cream sauce infused with warm spices. It’s a perfect choice for beginner cooks looking to try a quick and healthy meal that feels gourmet but is incredibly simple to prepare. Ideal for busy weeknights or an impressive weekend dinner.

Ingredients

Scale

2–3 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
½ cup plain Greek yogurt
9 cloves garlic, minced (divided use)
2 tablespoons minced ginger (or ginger paste)
1 tablespoon garam masala (divided use)
1 teaspoon turmeric
2½ teaspoons ground cumin (divided use)
2 teaspoons chili powder (divided use)
2¼ teaspoons sea salt (divided use)
2 tablespoons oil (vegetable or avocado)
2 tablespoons ghee (or butter)
14 oz tomato sauce
½ teaspoon cayenne pepper (optional)
1 cup heavy cream (or full-fat canned coconut milk for dairy-free)
½ teaspoon dried fenugreek (kasoori methi, optional)
Fresh chopped cilantro for garnish (optional)

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Instructions

Marinate the Chicken: In a large bowl or zip-top bag, mix Greek yogurt, 4 cloves of garlic, 1 tablespoon ginger, 1½ teaspoons garam masala, turmeric, 1 teaspoon cumin, 1 teaspoon chili powder, and 1 teaspoon sea salt. Add the chicken and toss to coat. Cover and refrigerate for at least 30 minutes or up to 24 hours.
Sear the Chicken: Heat oil in a large skillet or Dutch oven over medium-high heat. Shake off excess marinade and add chicken in batches to avoid crowding. Cook until golden brown on all sides but not fully cooked through. Transfer to a bowl and set aside.
Start the Sauce: Lower the heat to medium and melt ghee in the same pan. Add the remaining garlic and ginger, stirring until fragrant—about 1 minute.
Bloom the Spices: Add the remaining cumin, garam masala, chili powder, coriander (if using), and optional cayenne. Stir quickly for 30 seconds to release the aromas.
Add Tomato Base: Pour in the tomato sauce and remaining salt, scraping the bottom of the pan to lift up flavorful bits. Simmer for 5 minutes to let the flavors combine.
Finish the Sauce: Reduce the heat to low and slowly whisk in the heavy cream or coconut milk. Stir in the dried fenugreek if using. Taste the sauce and adjust seasonings as needed.
Simmer Everything Together: Return the chicken and its juices to the pan. Let it cook for 8–10 minutes until the chicken is cooked through (165°F internal temperature) and the sauce thickens.
Serve and Garnish: Remove from heat, sprinkle with chopped cilantro if desired, and serve hot with basmati rice or naan bread.

Notes

Cut chicken into uniform bite-sized pieces to ensure even cooking.
Measure out all your spices before cooking to avoid burning them.
For a lighter option, use coconut milk instead of cream and oil instead of ghee.
If the sauce thickens too much, add a splash of water or broth to adjust consistency.
This dish pairs beautifully with roasted vegetables, simple salads, or lentils.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Indian

Nutrition

Serving Size: 1 generous bowl
Calories: 440
Sugar: 4g
Sodium: 1445mg
Fat: 31g
Saturated Fat: 14g
Unsaturated Fat: 14g
Trans Fat: 0.05g
Carbohydrates: 8g
Fiber: 8g
Protein: 33g
Cholesterol: 202mg