What is the best cut of chicken for a butter chicken recipe?

Chicken thighs are ideal for a butter chicken recipe—they stay juicy, absorb flavor well, and don’t dry out easily.

Can I make a butter chicken recipe dairy-free?

Yes! Replace cream with coconut milk and use plant-based butter and yogurt for a delicious dairy-free butter chicken recipe.

A traditional butter chicken recipe is mildly spiced, but you can adjust chili powder to make it hotter or milder.

Absolutely! A cooked butter chicken recipe freezes well for up to 2 months. Just thaw and reheat gently before serving.

Absolutely! A cooked butter chicken recipe freezes well for up to 2 months. Just thaw and reheat gently before serving.

Scale

For the Chicken Marinade:

For the Sauce:

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Marinate the Chicken:
Mix chicken with yogurt, lemon juice, ginger garlic paste, chili powder, turmeric, garam masala, and salt. Cover and marinate for at least 1 hour or overnight in the fridge.
Cook the Chicken:
In a pan with 1 tbsp oil, cook the marinated chicken over medium heat until browned and fully cooked. Set aside.
Prepare the Sauce:
In the same pan, add butter. Once melted, add tomato puree, chili powder, cumin, garam masala, and salt. Simmer on low for 10–15 minutes until thickened.
Finish the Dish:
Add cooked chicken to the sauce, mix well. Stir in cream and kasuri methi. Add sugar/honey if desired. Simmer for 5 more minutes.
Garnish and Serve:
Top with chopped cilantro. Serve hot with naan or steamed basmati rice.

Chicken thighs give a juicier result, but chicken breasts work too.
Kasuri methi is key to that signature restaurant-style flavor.
For a smoky flavor, grill or broil the marinated chicken before adding it to the sauce.