Creamy Butter Chicken with Yogurt Marinade
Butter chicken is a beloved Indian-inspired curry that combines tender marinated chicken with a luxurious tomato-cream sauce. What sets this version apart is the yogurt marinade that infuses the meat with spice before cooking, followed by a smooth, blended sauce enriched with cream and finished butter. The dish balances warm spices—turmeric, garam masala, cumin, and coriander—with tangy yogurt and rich cream, creating complex layers of flavor. The optional cashew nuts add textural contrast and subtle sweetness. Perfect for dinner parties or weeknight meals, it pairs beautifully with rice or naan. This recipe suits cooks of all levels seeking restaurant-quality results at home. Serve when you want comfort food that feels special, or introduce guests to authentic curry flavors made accessible and approachable.
Ingredients
- 1 ¾ lb boneless chicken thighs, cut into medium cubes, approximately 2x¾"chicken breast1:1poultry
breast cooks faster; reduce final simmer to 5-8 minutes to avoid drying
- ⅝ cups yogurt, plain
- 1 piece onion, chopped
- 3 pieces garlic cloves, crushed
- 1 tsp fresh ginger, shredded
- 1 tbsp tomato paste
- 11 oz canned chopped tomatoes, or fresh tomatoesfresh tomatoes1:1produce
fresh tomatoes require peeling and seeding; canned are more consistent
- 14 tbsp whipping cream, 32-35% fat content
- 5 tbsp butter, divided: 30-40 g for cooking, 20 g for finishing
- 2 tsp turmeric, divided: 1 tsp for marinade, 1 tsp for sauce
- 2 tsp sweet paprika, divided: 1 tsp for marinade, 1 tsp for sauce
- 2 tsp ground coriander, divided: 1 tsp for marinade, 1 tsp for sauce
- 1 tsp cumin, divided: 0.5 tsp for marinade, 0.5 tsp for sauce
- 1 tsp garam masalagaram masala substitute blend0.75:1spice
use 0.25 tsp cumin + 0.25 tsp coriander + 0.25 tsp cardamom
Full guide → - 2 tsp salt, adjusted to taste
- ¼ tsp ground black pepper, pinch in marinade
- 3 ½ oz cashew nuts(optional)
- 10 tbsp water
Instructions
- 1
Cut boneless chicken thighs into medium cubes, approximately 2x¾".
- 2
Combine chicken with yogurt, turmeric, paprika, ground coriander, cumin, salt, and black pepper in a bowl.
- 3
Mix well, cover, and refrigerate for 1-2 hours. Prepare onion, garlic, ginger, and remaining ingredients during this time.
- 4
Heat 30-40 g butter in a pan, add chicken pieces, and fry until starting to brown slightly.
- 5
Remove chicken and set aside.
- 6
Add more butter or oil to the pan if needed, add chopped onion, and cook until starting to brown.
- 7
Add crushed garlic and grated ginger, mix well, and cook for another minute.
- 8
Add remaining spices: turmeric, garam masala, coriander, paprika, and cumin. Mix and heat for a few seconds without burning.
- 9
Add diced tomatoes, tomato paste, and water. Mix well and simmer for 10 minutes.
- 10
Puree the sauce with a blender until smooth and creamy. Optionally pass through a sieve for finer texture.
- 11
Return pureed sauce to the pan, add cream and chicken pieces, mix well, and cook on low heat for 10 minutes.
- 12
Adjust salt to taste.
- 13
Add the final piece of butter, mix well, and remove from heat.
- 14
Optionally sprinkle chopped parsley on top and serve with rice or naan.
Tips
Don't skip the yogurt marinade; it tenderizes the chicken and infuses spices into the meat rather than just coating the surface. The 1-2 hour refrigeration is essential for flavor development and texture.
Puree the sauce after simmering to achieve the signature creamy texture. For restaurant-quality results, pass through a sieve to remove any remaining tomato skin pieces and ensure silky consistency.
Finish with fresh butter off heat to preserve its flavor and create a silky mouthfeel. Adding cashew nuts before blending creates natural thickening; add them whole for texture.
Good to Know
Refrigerate in an airtight container for up to 4 days. The sauce thickens as it cools; reheat gently over low heat, adding water if needed to reach desired consistency.
Prepare the recipe through the marinade stage up to 24 hours ahead. Marinated chicken can also be frozen for up to 3 months; thaw completely before cooking. Cooked curry freezes well for up to 3 months; reheat from thawed state on low heat.
Serve with steamed basmati rice, jasmine rice, or warm naan bread. Pair with cucumber raita, pickled onions, or fresh cilantro chutney. A simple green salad provides brightness to balance richness.
Common Mistakes
Don't burn the spices in the sauce base; add them quickly after onion softens and stir constantly for just a few seconds to bloom them without charring, which creates bitterness.
Don't skip the blending step; a chunky sauce lacks the signature creamy texture that defines butter chicken and is harder to coat the rice evenly.
Don't overcook the final simmer; 10 minutes on low heat is sufficient to meld flavors without reducing the sauce excessively or drying the chicken.
Substitutions
Dairy-Free Swaps
coconut milk creates different flavor profile, less rich but dairy-free
Full guide →General Alternatives
breast cooks faster; reduce final simmer to 5-8 minutes to avoid drying
Full guide →fresh tomatoes require peeling and seeding; canned are more consistent
use 0.25 tsp cumin + 0.25 tsp coriander + 0.25 tsp cardamom
Full guide →FAQ
Can I make butter chicken without a blender?
Yes, use an immersion blender directly in the pan, or press the sauce through a fine sieve with the back of a spoon. For chunkier texture, skip blending entirely, though texture will be less creamy. Alternatively, grate tomatoes finely before adding to create natural thickness.
What if I don't have whipping cream?
Use sour cream, Greek yogurt, or coconut milk as 1:1 substitutes. Sour cream adds tanginess; stir it in off heat to prevent curdling. Yogurt creates a slightly thinner sauce. Coconut milk delivers richness with different flavor. Cashew cream (soaked cashews blended with water) works excellently for dairy-free versions.
How long does butter chicken keep, and can I freeze it?
Refrigerate cooked curry up to 4 days in airtight containers. Freeze up to 3 months; thaw completely before reheating gently on low heat, adding water if sauce thickened. The marinade stage also freezes for 3 months, allowing you to complete cooking from frozen chicken. Reheat never to boiling.