Better Than Butter Chicken: Creamy, Bold & Easy

This better than butter chicken is a home-style take on North Indian butter chicken, with yogurt-marinated chicken in a gently spiced tomato, butter, and cream sauce. A quick marinade, browned chicken, and a sauce finished with dried fenugreek give it deep flavor without making the method complicated; family and regional versions of butter chicken vary.

Ingredients

1 1/2 lb boneless, skinless chicken thighs (680 g), cut into roughly 1 1/2-inch (4 cm) pieces
1/2 cup plain whole-milk yogurt (120 g)
1 tablespoon lemon juice (15 ml)
1 tablespoon finely grated fresh ginger (6 g), for the marinade
2 garlic cloves (6 g), finely grated, for the marinade
1 teaspoon kosher salt (about 5 g), for the marinade
1 teaspoon Kashmiri chili powder (about 2 g), for the marinade; use mild paprika and a pinch of cayenne if needed
1 teaspoon ground cumin (2 g), for the marinade
1/2 teaspoon ground turmeric (1 g), for the marinade
3 tablespoons unsalted butter (42 g)
1 medium yellow onion (about 1 cup or 150 g), finely diced
3 garlic cloves (9 g), finely minced
1 tablespoon finely grated fresh ginger (6 g), for the sauce
2 tablespoons tomato paste (32 g)
1 can crushed tomatoes, 14.5 oz (411 g)
1/2 cup low-sodium chicken broth (120 ml)
1 teaspoon ground coriander (2 g)
1/2 teaspoon ground cumin (1 g), for the sauce
1/2 teaspoon Kashmiri chili powder (about 1 g), for the sauce
1/2 teaspoon garam masala (about 1 g)
1/2 teaspoon kosher salt (about 3 g), plus more to taste
3/4 cup heavy cream (180 ml)
1 tablespoon dried fenugreek leaves, or kasuri methi (about 2 g), crumbled
1 teaspoon granulated sugar (4 g), optional, to balance especially tart tomatoes
2 tablespoons chopped fresh cilantro (about 8 g), optional, for serving

Instructions

Marinate the chicken. In a medium bowl, stir together the yogurt, lemon juice, grated ginger, grated garlic, salt, Kashmiri chili, cumin, and turmeric. Add the chicken and turn the pieces until coated. Cover and refrigerate for 30 minutes while you prepare the sauce ingredients. Do not leave raw chicken at room temperature to marinate. A longer refrigerated marinade is possible, but this recipe is timed for 30 minutes.
Get the sauce ingredients ready. Dice the onion and mince the sauce garlic; measure the spices, tomato paste, tomatoes, and broth before heating the pan. This makes the cooking easier because the aromatics and spices move quickly once they hit the hot butter. Keep the chicken separate from the clean utensils and surfaces you will use for the cooked sauce.
Brown the chicken. Melt 1 tablespoon of the butter in a large, heavy skillet or Dutch oven over medium-high heat. Lift each chicken piece from the marinade and let excess yogurt drip back into the bowl; discard the remaining marinade. Brown the chicken in two batches, turning once, about 3 minutes per side. It need not be cooked through yet. Transfer it to a clean plate. If the pan has dark, burnt bits, lower the heat and wipe them out carefully; browned bits are useful, but scorched yogurt can make the finished sauce bitter.
Build the tomato base. Reduce the heat to medium and add the remaining 2 tablespoons butter. Add the onion and cook for 6 to 7 minutes, stirring now and then, until soft and lightly golden. Add the sauce garlic and ginger and cook for 1 minute. Stir in the coriander, cumin, Kashmiri chili, garam masala, and salt for about 30 seconds, just until fragrant. Add the tomato paste and stir for 1 minute so it darkens slightly. Pour in the crushed tomatoes and broth, scrape up any browned bits, and bring the mixture to a steady simmer. Cook uncovered for 8 minutes, stirring occasionally.
Blend until smooth. Take the pan off the heat and let the bubbling settle briefly. Blend the tomato mixture with an immersion blender until smooth, keeping the blender head below the surface to reduce splashes. If using a countertop blender, work in small batches, vent the lid according to the blender’s instructions, and hold a towel over the lid; hot liquids expand when blended. Return the smooth sauce to the pan.
Finish cooking the chicken. Add the browned chicken and any juices on the plate to the sauce. Simmer gently, uncovered, for 12 to 14 minutes, stirring occasionally, until the thickest chicken pieces reach 165°F (74°C) on an instant-read thermometer. The USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C). Keep the sauce at a gentle simmer rather than a hard boil, which can toughen the chicken and splatter.
Finish and season. Lower the heat and stir in the cream, crumbled dried fenugreek leaves, and optional sugar. Warm gently for 2 minutes without boiling. Taste and adjust the salt or chili. If the sauce seems too thick, stir in a tablespoon or two of broth or water; if it is thinner than you like, simmer it gently for another minute or two before adding the cream. Scatter cilantro over the top, if using, and serve hot.

Tips

Choose the right chili substitute. Kashmiri chili powder is valued for its vivid red color and relatively mild heat. If it is hard to find, use the same amount of sweet paprika plus a small pinch of cayenne. Paprika gives a similar color but a less fruity, less distinctive flavor, so start with a little cayenne and adjust at the end.
Keep the yogurt coating from burning. Let excess marinade drip off before the chicken goes into the skillet, and brown in batches so the pieces sear instead of steam. If the pan gets too hot, reduce the heat. A few browned marks are welcome; blackened yogurt will make the sauce taste harsh.
Use fenugreek thoughtfully. Dried fenugreek leaves, sold as kasuri methi in many South Asian grocery shops, lend a fragrant, slightly bitter, maple-like aroma. Crush them between your palms before adding. If you cannot find them, omit them rather than replacing them with fenugreek seeds, which are much stronger and can turn bitter in the same quantity.
Adjust the sauce rather than over-salting. Tomatoes differ in acidity and thickness. Taste after the cream is added: a teaspoon of sugar can soften tartness, while a splash of broth loosens a sauce that has reduced too far. Add salt in small pinches so the final sauce stays balanced.

Serving Suggestions

Serve the chicken and plenty of sauce over steamed basmati rice, which catches the creamy tomato gravy. Warm naan, roti, or another flatbread is useful for scooping, and a simple cucumber salad or sliced cucumbers with lemon can add a cool, crisp contrast. For a fuller meal, add a vegetable side such as sautéed spinach, roasted cauliflower, or peas; keep it simply seasoned so it does not compete with the sauce.

For a table-friendly presentation, spoon the chicken into a shallow serving dish and finish with cilantro or a small swirl of cream. Put extra rice or bread nearby rather than stirring it into the sauce, so leftovers remain easy to store and reheat. The recipe is rich, so modest portions of chicken and sauce alongside vegetables and bread make a satisfying plate.

Variations

Use chicken breast: Boneless, skinless breast works, though it is leaner and can dry out more quickly than thighs. Cut it into evenly sized pieces, brown briefly, then start checking the thickest piece with a thermometer as it simmers. It still needs to reach 165°F (74°C); remove it from the heat as soon as it gets there.

Make it less rich: Replace up to half of the heavy cream with whole milk or evaporated milk. The sauce will be lighter and less thick; avoid boiling it after the substitution. For a dairy-free version, use a neutral oil or plant-based butter and an unsweetened, unflavored cooking cream made for heat. The flavor and texture will differ from the dairy version.

Change the heat: For a mild sauce, reduce or omit the chili powder and offer chili at the table. For more heat, add cayenne in small pinches after the sauce is blended. Adding fresh hot chilies with the onion also works, but their heat varies, so taste as you go.

Try a meatless version: Replace the chicken with about 1 lb (450 g) of paneer, pressed tofu, or roasted cauliflower florets. Brown paneer or tofu separately, then add it to the finished sauce just long enough to heat through; cauliflower can simmer in the sauce until tender. This changes the texture and cooking time, so do not use the chicken timing as a doneness guide for those alternatives.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, storing the chicken and sauce in a covered, shallow container. They keep for 3 to 4 days in the refrigerator. Store rice separately when possible, because rice absorbs sauce and can become soft. If you will not eat the leftovers within that period, freeze the cooled chicken and sauce in a freezer-safe container for about 2 to 3 months for best quality; leave a little room for expansion.

Thaw frozen portions overnight in the refrigerator. Reheat on the stovetop over low to medium-low heat, stirring gently and adding a splash of water, broth, or cream if the sauce has thickened. You can also microwave individual portions in a covered microwave-safe dish, stirring partway through so they heat evenly. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Avoid repeated cooling and reheating, and do not leave the dish at room temperature for more than 2 hours.

Frequently Asked Questions

Can I marinate the chicken overnight?
Yes. Cover it and keep it refrigerated, then cook it within about 24 hours for best texture. The yogurt and lemon add flavor and help the surface stay tender, but a very long acidic marinade can make the outside of the chicken soft. The recipe’s 30-minute marinating time is enough to fit the meal into an evening.

Can I skip blending the sauce?
Yes. The sauce will taste the same, but it will have a more rustic texture with visible pieces of onion and tomato. If you want it smoother without a blender, dice the onion very finely and simmer the sauce a few minutes longer before adding the chicken.

Why did my sauce split?
A sauce can look oily or grainy if it boils hard after the cream is added, or if the cream is added to a very acidic sauce over high heat. Keep the heat low for the final step and warm it gently. If it separates slightly, take the pan off the heat and whisk in a tablespoon of warm water or cream at a time; it may come back together.

Can I make the sauce ahead?
Yes. Make the tomato base through the blending step, cool it promptly, and refrigerate it in a covered container for up to 3 days. When ready to eat, bring the sauce to a simmer, add freshly browned chicken, and cook until the chicken reaches 165°F (74°C). Add the cream and fenugreek at the end as directed.

Is butter chicken very spicy?
This version is gently spiced rather than very hot, but chili powders vary in heat and brands are not identical. Start with the listed amount of Kashmiri chili or use paprika with just a pinch of cayenne. You can add more heat at the table, but it is harder to make a finished sauce milder.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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