Butter Chicken For Real Life (And Real Kitchens)

I’ll be honest, the first time I tried making Butter Chicken—it was for a fancy dinner that went sideways when I realized I’d forgotten the cream. My dad tried to rescue it with yogurt, but let’s just say some things are best not repeated. But when I finally nailed it? My family started asking for it almost every Sunday (personally, I think it’s the lingering hint of cardamom that gets them).

The whole vibe of Butter Chicken is like a warm hug and frankly, isn’t that what we’re all after at the end of a long, weird day? If you haven’t tried making it at home, I promise, it’s nothing too scary. Just a few basic steps, a little patience, and you’ll be wondering why you ever bothered with takeout in the first place. Oh, and you can totally sneak in extra chili if you’re feeling sassy (or just keep it mellow for the spice wimps in your life—I see you, Uncle Mike).

Why I Keep Making This (And Why You Might Too)

I make this when I want something comforting but not, you know, the fifteen-hour version some people attempt. My family goes a bit wild for this because, apparently, I’ve set a high “butter Chicken Sunday” standard and now there’s no going back (I blame my own big talk). Seriously though, this is the one dish that brings everyone to the table—even the picky eater who claims to hate all things spicy. And, not gonna lie, I’ve made it using leftover roast Chicken when I can’t be bothered to cube raw chicken – nobody noticed.

Also, it’s a sneaky way to use up that half-bag of frozen peas staring at you every time you open the freezer. You know the one.

What You’ll Need (And What You Might Wing It With)

700g boneless chicken thighs, cut into bite-ish pieces (breasts work but thighs just stay juicier—up to you)
1 cup plain yogurt (if you forgot yogurt, sour cream sorta works, but the tang is different)
2 tbsp lemon juice (I sometimes use lime if that’s all I’ve got)
2 tsp garam masala (Grandma swore by the blue tin, but the cheap stuff is just fine!)
1 tsp ground turmeric
2 tsp ground cumin
2 tsp chili powder (I use the mild one; if you like more kick, add a pinch of cayenne—or not, no stress)
Salt, to taste (I just go by eye, honestly)
2 tbsp butter (ghee is fancier, but I don’t always have it—regular butter does the trick)
1 medium onion, diced
4 garlic cloves, minced (if you’re a garlic fiend, add more, who’s judging?)
1 inch ginger, grated
400g can tomato puree (or blitz a can of whole tomatoes in the blender—done this more than once!)
1/2 cup heavy cream (I cheat with evaporated milk in a pinch, but cream is best)
1 tbsp sugar (balances the tomatoes, don’t skip)
Handful fresh coriander, chopped (if you hate cilantro just—don’t?)
Optional: handful frozen peas (occasionally I stir these in at the end; not traditional, but my kids love it)

How I Throw This Together (A Little Precision, A Little Chaos)

Marinate the chicken: Chuck the chicken into a big bowl with yogurt, lemon juice, garam masala, turmeric, cumin, chili powder, and a good pinch of salt. Mix with your hands (clean hands, promise) until coated. Cover and stick in the fridge for 30 minutes, or longer if you remember. Honestly, sometimes I only manage 15 minutes when rushed – still good.
Sear the chicken: Heat a large, deep pan over medium-high. Drop in a tablespoon of butter (or ghee if you’re feeling fancy). Add the chicken, shake off excess marinade. Brown on both sides—it’ll smell incredible right now. Don’t cook it through, just get a bit of color, then pull the pieces out and rest on a plate. The pan will look a bit messy; that’s fine.
Cook the onion and aromatics: In the same pan, lob in the remaining butter, then the onions. Cook until soft and golden, stirring lots and scraping all those brown bits off the bottom. Toss in the garlic and ginger; fry for about a minute. This is where I usually sneak a taste—it’s just so good already.
Add the tomato puree: Pour it in and stir. Let it cook for 10-ish minutes on low, stirring so it doesn’t catch. The sauce gets darker; don’t worry if it looks a bit weird at this stage—it always does!
Add chicken and cream: Plonk the chicken back in with all its juices. Pour in the cream and sprinkle in the sugar. Stir, cover, and let it bubble gently for 10–15 minutes until the chicken is definitely cooked through and the sauce thickens up. If you want peas, add them in now for the last few minutes.
Season and serve: Taste—add salt if you need it, or a splash more cream if it’s too tangy. Finish with chopped coriander (unless you’re one of Those People who thinks it tastes like soap, in which case, just skip).

A Few Notes From Someone Who’s Messed Up Before

If you forget to marinate, don’t panic—just swirl the spices straight into the chicken as it cooks. Not perfect but still delicious.
I’ve burned the onions before by answering the door mid-sauté—that smoky flavor is… not ideal. Keep an eye on ’em.
This definitely tastes better (maybe even best) the next day. If you can resist, hide the leftovers for yourself. I won’t tell.

Variations I’ve Actually Tried

Leftover roast chicken: makes it even quicker, just chop and add in step 5.
Cashew cream: if you want dairy-free, blitz 1/2 cup soaked cashews with some water instead of cream. Tastes pretty lush, actually.
Beetroot: tried to sneak it in for color once, kids freaked out. Won’t do that again.
Extra chili: sometimes I go wild and double the chili powder, but then have to drink triple the water. Approach with caution!

Gear You Might Need (Or Not)

Big frying pan or Dutch oven—mine’s battered but loyal.
Sharp knife, chopping board (if your knife’s dull, so what, just work slower!)
No blender? Mash those tomatoes up by hand—you’ll be fine.

Will It Keep? (Sort Of)

Technically, you can keep it in the fridge for up to 3 days. But let’s be real, it’s never survived that long in my family. If it ever does, reheat gently on the stove with a splash more cream or water. Freezes okay too, but be prepared for the sauce to split a tiny bit—doesn’t affect the taste, honestly.

How I Serve Butter Chicken

This is—no debate—most perfect with fluffy basmati rice and a heap of warm naan (store-bought is fine, no judgement). Sometimes we do sliced cucumbers and onions on the side, other times it’s just straight out of the pot on the kitchen counter while doing dishes. For gatherings, I put it in my only decent serving bowl and pretend to be a grown-up.

Hard-Won Pro Tips I’ve Only Learned The Hard Way

Rushing the tomato sauce stage? Big mistake. Once, I skipped the simmer, and the sauce tasted oddly sharp. Be patient here.
Clean as you go—or else you’ll regret the turmeric stains, trust me. I still have an orange spatula form last winter.
If in doubt, more butter makes it silkier. But don’t ask your doctor (wink).

Real Questions I’ve Heard (And My Best Answers)

Do I really have to marinate the chicken? Well, no, but it does make it a little extra juicy. In a pinch, just whack the spices on and go for it.
Can I use coconut milk instead of cream? Actually, you can! It’ll be a bit more tropical, but I’ve done it and it’s good (though not quite the same).
My sauce split! What now? Stir in a splash of hot water and whisk—fixes most things. Or just eat it, nobody will know if you serve it with enough rice.
Is this spicy? Not really, unless you really heap on the chili. My seven-year-old manages a bowl—so it’s family-friendly.
Can I double the batch? Big yes. Get a bigger pan though, or the sauce will go everywhere (learned that the hard way… my stovetop still regrets it).

So, grab your yogurt and your biggest pan—let’s make a butter chicken dinner you’ll actually crave tomorrow (or sneak cold straight from the fridge, no judgement here).