Are you looking for a way to prepare your favorite restaurant-style Indian food? My college job as a waitress in an Indian restaurant taught me two very important life lessons. First, I am hopeless when it comes to waiting tables. And second: Indian food is delicious.
Butter chicken was my first Indian food love. In restaurants, though, butter chicken can be super greasy. So it’s much better to enjoy it at home when you can control the amount of cream you add. You also get to have the freedom to turn up the chili heat.
For a vegan version, you could replace chicken with tofu, a drained can of chickpeas, or 1/2 head of cauliflower. Replace cream with coconut milk. 
Simple, Satisfying Indian Butter Chicken
- Total Time: 40 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Creamy, dreamy butter chicken—restaurant quality at home!
Adjust the spice level to your liking for a perfect night in.
Ingredients
- 1 lbs (454 g) chicken thighs
- 2 tbsp garam marsala spice
- 1-2 tsp chili flakes (crushed red pepper)
- 1 can (400 g/14 oz) tomatoes, chopped
- 2-3 tbsp whipping cream (35% milk fat)
Instructions
- Bash out chicken thighs with a saucepan to tenderize, then chop into chunks.
- Heat a few tablespoons of olive oil in a large skillet over medium-high heat (approximately 375°F/190°C).
- Brown chicken for a few minutes on each side.
- Add garam masala and chili. Stir for a few seconds.
- Add tomatoes and their juices. Simmer for about 5 minutes.
- Stir in cream and bring back to a simmer.
- Taste and season with salt, pepper, and a little sugar if desired.
Notes
- For a richer flavor, marinate the chicken in yogurt and garam masala for at least 30 minutes before cooking.
- If you don’t have whipping cream, you can substitute with full-fat coconut milk for a slightly different, but still delicious, flavor profile.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 20
- Fiber: 2
- Protein: 35
- Cholesterol: 120
Frequently Asked Questions
Do I need to marinate the chicken for butter chicken?
A yogurt-based marinade for at least 30 minutes helps tenderize the chicken and allows the spices to penetrate. Overnight in the fridge gives even better flavor.
What makes butter chicken sauce creamy without using heavy cream?
Cashew paste blended with water, or full-fat coconut milk, can replace heavy cream. Both add richness and body to the tomato-based sauce.
Can I use chicken thighs instead of breast for this recipe?
Thighs are actually a great choice. They have more fat and stay juicy during cooking, which works well in a simmered sauce like this one.
2 tbsp for one tin of tomatoes is way too much, it’s just gonna have a gritty texture, if you try this use only 1 tbsp
Got a picture of the cooked product? I can imagine a sort of chicken pie just looking at the mixture.
What?? I can’t believe that’s all it takes to make butter chicken! I’m doing this tomorrow night…