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Butter Chicken (Indisches Butterhuhn) – The Ultimate Creamy Indian Classic

Butter Chicken (Indisches Butterhuhn) – The Ultimate Creamy Indian Classic
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Butter Chicken is a rich and creamy Indian classic that’s perfect for a cozy dinner at home. Tender pieces of marinated chicken are simmered in a spiced tomato-cream sauce that’s flavorful without being overpowering. This recipe is simple, comforting, and ideal for family meals or entertaining guests.

Ingredients

Scale

For the Chicken

  • 600 g (about 1.3 lb) chicken breast, cut into cubes

  • 150 g plain yogurt

  • 1 teaspoon turmeric

  • 1 teaspoon ground cumin

  • 1 teaspoon garam masala

  • 1 teaspoon sweet paprika

  • 1 teaspoon salt

  • 1 tablespoon lemon juice

  • 1 tablespoon oil

For the Sauce

  • 2 tablespoons butter

  • 1 onion, finely chopped

  • 2 cloves garlic, minced

  • 1 tablespoon fresh ginger, grated

  • 1 teaspoon ground coriander

  • 1 teaspoon garam masala

  • ½ teaspoon chili powder (optional)

  • 400 g (14 oz) crushed tomatoes

  • 150 ml (⅔ cup) heavy cream

    • (or coconut milk for a dairy-free option)

  • 1 teaspoon sugar

  • Salt, to taste

For Serving

  • Fresh cilantro, chopped

  • Basmati rice or naan bread

Instructions

  • Marinate the Chicken
    In a bowl, mix all the marinade ingredients. Add the chicken and toss until well coated. Cover and refrigerate for at least 30 minutes (overnight is best for maximum flavor).

  • Cook the Chicken
    Heat oil in a large skillet over medium heat. Add the marinated chicken and cook until lightly browned and just cooked through, about 6–8 minutes. Remove and set aside.

  • Prepare the Sauce
    In the same skillet, melt the butter. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the garlic and ginger and cook for 1 minute.

  • Add Spices and Tomatoes
    Stir in ground coriander, garam masala, and chili powder. Add the crushed tomatoes and let the sauce simmer gently for 10 minutes, stirring occasionally.

  • Finish the Sauce
    Stir in the cream and sugar. Simmer for another 5 minutes, then season with salt to taste.

  • Combine and Simmer
    Return the chicken to the skillet and simmer everything together for 5 minutes, until the chicken is tender and coated in the sauce.

  • Serve
    Garnish with fresh cilantro and serve hot with basmati rice or naan.

Notes

  • Marinate longer for deeper flavor: Overnight marinating makes the chicken extra tender.

  • Keep the heat gentle: Low simmering prevents the sauce from separating.

  • Adjust spice level: Add more chili powder if you like it spicy, or leave it out for a mild version.

  • Extra richness: Stir in a small knob of butter just before serving.

  • Make it dairy-free: Use coconut milk instead of cream.

Find it online: https://tastyquickly.com/butter-chicken-indisches-butterhuhn-the-ultimate-creamy-indian-classic/