I just made what I swear is the Best Curry Recipe and if you’re into dinner wins, your rice will never forgive you.

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I am obsessed with this Butter Chicken because it hits every spot I want in dinner: juicy boneless skinless chicken thighs swimming in a glossy, rich sauce that makes rice worth getting out of your chair. I love that this feels like the Best Curry Recipe without any of the fake fuss.

Creamy Chicken Curry is an understatement when cream and tomatoes turn into something dangerously spoonable. And the spices actually sing, not shout.

But mostly I adore the texture contrast, the saucy cling to grain, the shameful habit of eating it straight from the pan. Pure, messy deliciousness everywhere.

Ingredients

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Chicken thighs, juicy protein that stays tender and soaks up sauce.
Plain yogurt, tangy tenderizer that keeps chicken soft.
Lemon juice, brightens and cuts through the creaminess.
Garlic (marinade), sharp kick that sneaks into every bite.
Ginger (marinade), zesty warmth, kinda addictive.
Garam masala (marinade), cozy spice mix, gives curry personality.
Ground cumin (marinade), earthy warmth that grounds the flavors.
Kashmiri chili or paprika, color and gentle heat, adjust to taste.
Kosher salt, basic flavor booster, don’t skimp.
Vegetable oil, helps chicken brown and crisp edges.
Unsalted butter, rich silkiness that makes the sauce lush.
Yellow onion, sweet base, melts into comforting depth.
Garlic (sauce), more punch, keeps it savory.
Ginger (sauce), fresh lift that brightens the gravy.
Tomato puree, saucy body and natural tang.
Tomato paste, deeper color and concentrated tomato backbone.
Ground cumin (sauce), repeats earthy note, subtle and warm.
Garam masala (sauce), final spice touch, warms the whole pot.
Heavy cream or coconut milk, dreamy richness and silky mouthfeel.
Sugar or honey, tames acidity and smooths the edges.
Kasuri methi, slightly bitter, adds that classic curry perfume.
Green cardamom pods, floral pops if you leave them whole.
Cinnamon stick, sweet woodsy note that’s oddly comforting.
Fresh cilantro, bright herb finish, adds color and freshness.
Basmati rice or naan, the sponge for all that sauce.
Fresh lemon wedges, optional tang hit if you want zing.

Ingredient Quantities

1 1/2 lb (700 g) boneless skinless chicken thighs, cut into 1 1/2 inch pieces

3/4 cup plain yogurt (for marinade)

2 tbsp lemon juice

4 cloves garlic, minced (marinade)

2 tbsp fresh ginger, grated (marinade)

1 1/2 tsp garam masala (marinade)

1 tsp ground cumin (marinade)

1 1/2 tsp Kashmiri chili powder or paprika (adjust for heat)

1 1/2 tsp kosher salt (divided)

2 tbsp vegetable oil (for cooking chicken)

4 tbsp unsalted butter

1 medium yellow onion, finely chopped (about 1 cup)

3 cloves garlic, minced (sauce)

1 tbsp fresh ginger, grated (sauce)

1 1/2 cups tomato puree or crushed tomatoes

1 tbsp tomato paste (optional, for deeper color)

1/2 tsp ground cumin (sauce)

1 tsp garam masala (sauce)

1 cup heavy cream or full fat coconut milk

1 tsp sugar or honey (balances acidity)

1 tsp dried fenugreek leaves (kasuri methi), crushed between your palms

2 green cardamom pods (optional)

1 small cinnamon stick (optional)

Fresh cilantro, chopped, for garnish

Cooked basmati rice or naan, for serving (about 2 cups cooked rice)

Fresh lemon wedges, for serving (optional)

How to Make this

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1. Make the marinade: in a bowl mix 3/4 cup plain yogurt, 2 tbsp lemon juice, 4 minced garlic (for marinade), 2 tbsp grated ginger, 1 1/2 tsp garam masala, 1 tsp ground cumin, 1 1/2 tsp Kashmiri chili powder or paprika, and 1 tsp of the kosher salt. Add the 1 1/2 lb chicken thighs cut into 1 1/2 inch pieces, stir so every piece is coated, cover and chill at least 1 hour, ideally overnight for best flavor.

2. When ready, remove chicken from fridge 20 minutes before cooking to take the chill off. Heat 2 tbsp vegetable oil in a heavy skillet over medium high heat. Shake off excess marinade and sear the chicken in batches so it browns and doesn’t steam, about 3 minutes per side. Transfer browned pieces to a plate. Don’t crowd the pan.

3. In the same skillet melt 4 tbsp unsalted butter over medium heat. Add the finely chopped medium yellow onion (about 1 cup) and cook, stirring, until soft and golden, about 8 minutes. Scrape up brown bits, they add flavor.

4. Add 3 cloves minced garlic (for sauce) and 1 tbsp grated ginger (for sauce), cook 30 to 60 seconds until fragrant. If using cardamom pods and a small cinnamon stick, add them now and smash the pods lightly so they release aroma.

5. Stir in 1 1/2 cups tomato puree or crushed tomatoes and 1 tbsp tomato paste if using, then add 1/2 tsp ground cumin, 1 tsp garam masala, the remaining 1/2 tsp kosher salt, and 1 tsp sugar or honey. Let the sauce simmer for 6 to 8 minutes until it thickens and the oil starts to separate a little.

6. For a super silky sauce, use an immersion blender directly in the pan or transfer to a blender and puree until smooth, then return to the pan. If you like a chunkier texture skip this.

7. Pour in 1 cup heavy cream or full fat coconut milk and stir to combine. Add the crushed 1 tsp dried fenugreek leaves (kasuri methi) and simmer gently for 4 minutes to let the flavors marry. Taste and adjust salt or sweetness.

8. Return the seared chicken and any juices to the sauce, reduce heat to low, cover and simmer 8 to 10 minutes until chicken is cooked through and tender. If sauce is too thick add a splash of water or more cream to reach desired consistency.

9. Remove the cinnamon stick and cardamom pods if used. Finish with a small pat of butter stirred in for gloss and extra richness, then garnish with chopped fresh cilantro. Squeeze fresh lemon wedges over individual servings if you like some brightness.

10. Serve hot with cooked basmati rice or warm naan. Leftovers get even better next day and freeze well for up to 3 months.

Equipment Needed

1. Large mixing bowl (for the yogurt marinade)
2. Measuring cups and spoons
3. Chef’s knife and cutting board
4. Heavy skillet or cast-iron pan (about 10 to 12 inch)
5. Tongs or a slotted spatula (for searing and turning chicken)
6. Wooden spoon or silicone spatula (for stirring the sauce)
7. Small plate or tray (to hold browned chicken between batches)
8. Immersion blender or regular blender (for a silky sauce)
9. Liquid measuring cup (for cream and tomato puree)

FAQ

Q: Can I use chicken breast instead of thighs, and will the texture change?

A: Yes, you can use chicken breast, but it cooks faster and can get dry if overcooked. Cut into even 1 to 1 1/2 inch pieces and watch the time closely. If using breast, remove from heat a little earlier and let carryover heat finish cooking.

Q: How long should I marinate the chicken for best flavor?

A: Marinate at least 1 hour, but 4 to 8 hours is better. Overnight gives the best flavor and tenderness. If you’re short on time, even 30 minutes helps. Don’t go past 24 hours or the yogurt’s acidity can start to break down the chicken too much.

Q: My sauce tastes a little bitter or acidic. How do I fix it?

A: A pinch of sugar or a teaspoon of honey will balance acidity. Also finish with cream and butter to round out flavors. Crushing and adding kasuri methi at the end adds a sweet, nutty aroma that softens sharp edges.

Q: Can I make this dairy free?

A: Yes. Use full fat coconut milk instead of heavy cream and swap butter for a neutral oil or vegan butter. Yogurt in the marinade can be replaced with dairy free yogurt or coconut milk yogurt, but texture and flavor will be slightly different.

Q: How do I control the heat level?

A: Use paprika instead of Kashmiri chili powder for mild heat, or reduce the chili amount. Remove seeds from any fresh chilies. Remember the cooked sauce can mellow, so taste as you go and adjust near the end.

Q: What's the best way to reheat leftovers so chicken stays tender?

A: Reheat gently on the stove over low heat, adding a splash of water or cream to loosen the sauce. Microwave on medium power in short bursts, stirring between, to avoid overcooking. Leftovers also freeze well for up to 3 months.

Butter Chicken (Best Curry Recipe!) Substitutions and Variations

Chicken thighs: Use boneless skinless chicken breast (slightly less juicy, don’t overcook) or cubed paneer/tofu for a vegetarian version (sear gently so it holds shape).
Plain yogurt (marinade): Swap with full fat coconut milk or buttermilk (coconut milk gives a milder, sweeter finish; buttermilk still tenderizes well).
Kashmiri chili powder: Replace with regular paprika plus a pinch of cayenne or red chili powder to match color and heat (start small with cayenne, you can always add more).
Heavy cream: Use full fat coconut milk for dairy free or thick Greek yogurt stirred in off the heat for a tangier, creamier finish (if using yogurt, temper it so it doesn’t split).

Pro Tips

1) Marinate longer when you can. Overnight in the fridge really makes the thighs tender and lets the spices sink in. If you forget, even 1 hour is ok, but the longer the better.

2) Don’t crowd the pan when searing. Brown the chicken in batches so you get a nice crust. If pieces steam they wont caramelize and you lose flavor.

3) Taste and tweak the sauce. If it tastes too acidic add a little sugar or honey, too rich add a splash of water or lemon to brighten. And crush the kasuri methi between your palms right before adding for the best aroma.

4) Finish with a cold pat of butter or a tiny extra splash of cream off the heat. It gives the sauce a glossy, silky mouthfeel. Also let it rest a few minutes before serving so the juices redistribute.

Butter Chicken (Best Curry Recipe!)

Recipe by Tessa Jones

0.0 from 0 votes

I just made what I swear is the Best Curry Recipe and if you're into dinner wins, your rice will never forgive you.

Servings

servings

Calories

810

kcal

Equipment: 1. Large mixing bowl (for the yogurt marinade)
2. Measuring cups and spoons
3. Chef’s knife and cutting board
4. Heavy skillet or cast-iron pan (about 10 to 12 inch)
5. Tongs or a slotted spatula (for searing and turning chicken)
6. Wooden spoon or silicone spatula (for stirring the sauce)
7. Small plate or tray (to hold browned chicken between batches)
8. Immersion blender or regular blender (for a silky sauce)
9. Liquid measuring cup (for cream and tomato puree)

Ingredients

1 1/2 lb (700 g) boneless skinless chicken thighs, cut into 1 1/2 inch pieces
3/4 cup plain yogurt (for marinade)
2 tbsp lemon juice
4 cloves garlic, minced (marinade)
2 tbsp fresh ginger, grated (marinade)
1 1/2 tsp garam masala (marinade)
1 tsp ground cumin (marinade)
1 1/2 tsp Kashmiri chili powder or paprika (adjust for heat)
1 1/2 tsp kosher salt (divided)
2 tbsp vegetable oil (for cooking chicken)
4 tbsp unsalted butter
1 medium yellow onion, finely chopped (about 1 cup)
3 cloves garlic, minced (sauce)
1 tbsp fresh ginger, grated (sauce)
1 1/2 cups tomato puree or crushed tomatoes
1 tbsp tomato paste (optional, for deeper color)
1/2 tsp ground cumin (sauce)
1 tsp garam masala (sauce)
1 cup heavy cream or full fat coconut milk
1 tsp sugar or honey (balances acidity)
1 tsp dried fenugreek leaves (kasuri methi), crushed between your palms
2 green cardamom pods (optional)
1 small cinnamon stick (optional)
Fresh cilantro, chopped, for garnish
Cooked basmati rice or naan, for serving (about 2 cups cooked rice)
Fresh lemon wedges, for serving (optional)

Directions

Make the marinade: in a bowl mix 3/4 cup plain yogurt, 2 tbsp lemon juice, 4 minced garlic (for marinade), 2 tbsp grated ginger, 1 1/2 tsp garam masala, 1 tsp ground cumin, 1 1/2 tsp Kashmiri chili powder or paprika, and 1 tsp of the kosher salt. Add the 1 1/2 lb chicken thighs cut into 1 1/2 inch pieces, stir so every piece is coated, cover and chill at least 1 hour, ideally overnight for best flavor.
When ready, remove chicken from fridge 20 minutes before cooking to take the chill off. Heat 2 tbsp vegetable oil in a heavy skillet over medium high heat. Shake off excess marinade and sear the chicken in batches so it browns and doesn’t steam, about 3 minutes per side. Transfer browned pieces to a plate. Don’t crowd the pan.
In the same skillet melt 4 tbsp unsalted butter over medium heat. Add the finely chopped medium yellow onion (about 1 cup) and cook, stirring, until soft and golden, about 8 minutes. Scrape up brown bits, they add flavor.
Add 3 cloves minced garlic (for sauce) and 1 tbsp grated ginger (for sauce), cook 30 to 60 seconds until fragrant. If using cardamom pods and a small cinnamon stick, add them now and smash the pods lightly so they release aroma.
Stir in 1 1/2 cups tomato puree or crushed tomatoes and 1 tbsp tomato paste if using, then add 1/2 tsp ground cumin, 1 tsp garam masala, the remaining 1/2 tsp kosher salt, and 1 tsp sugar or honey. Let the sauce simmer for 6 to 8 minutes until it thickens and the oil starts to separate a little.
For a super silky sauce, use an immersion blender directly in the pan or transfer to a blender and puree until smooth, then return to the pan. If you like a chunkier texture skip this.
Pour in 1 cup heavy cream or full fat coconut milk and stir to combine. Add the crushed 1 tsp dried fenugreek leaves (kasuri methi) and simmer gently for 4 minutes to let the flavors marry. Taste and adjust salt or sweetness.
Return the seared chicken and any juices to the sauce, reduce heat to low, cover and simmer 8 to 10 minutes until chicken is cooked through and tender. If sauce is too thick add a splash of water or more cream to reach desired consistency.
Remove the cinnamon stick and cardamom pods if used. Finish with a small pat of butter stirred in for gloss and extra richness, then garnish with chopped fresh cilantro. Squeeze fresh lemon wedges over individual servings if you like some brightness.
Serve hot with cooked basmati rice or warm naan. Leftovers get even better next day and freeze well for up to 3 months.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.