Quick Recipe Version (TL;DR)
Quick Ingredients
- Chicken + marinade: 3 lb boneless skinless chicken thighs; 1 cup plain whole-milk yogurt; 2 tbsp lemon juice; 2 tsp kosher salt; 2 tbsp ginger-garlic paste; 2 tsp garam masala; 1 tsp ground cumin; 1 tsp paprika (or Kashmiri chili powder); 1/2 tsp turmeric; 1 tbsp neutral oil
- Sauce: 4 tbsp unsalted butter (divided) + 1 tbsp oil; 1 large onion; 4 cloves garlic; 1 tbsp grated ginger; 1 1/2 tsp ground coriander; 1 1/2 tsp ground cumin; 1 tsp garam masala; 1 can (28 oz) crushed tomatoes; 1 tbsp sugar; 1 1/2 tsp kosher salt; 1 cup heavy cream; 1 tsp kasuri methi; cilantro
- Basmati rice: 3 cups basmati rice; 4 1/2 cups water; 2 tbsp ghee or butter; 1 1/2 tsp kosher salt
- Cucumber raita: 2 cups yogurt; 1 English cucumber; 1/2 tsp roasted ground cumin; 1 tbsp lemon juice; mint/cilantro; salt
- To serve: 8 naan; 1 cup mango chutney (plus lime juice); lemon wedges
Do This
- 1. Marinate chicken in yogurt, lemon, salt, and spices for 30 minutes (or up to 24 hours).
- 2. Cook basmati rice: simmer 15 minutes, rest 10 minutes.
- 3. Mix cucumber raita; brighten mango chutney with a squeeze of lime.
- 4. Broil chicken on a sheet pan until lightly charred and 165°F inside, 10–14 minutes total.
- 5. Build tomato-butter sauce: sauté onion, add garlic/ginger/spices, simmer tomatoes 15 minutes, blend smooth.
- 6. Stir in cream, butter, kasuri methi; add chicken and gently simmer 5 minutes.
- 7. Transfer to a buffet pan, keep warm at 200°F; warm naan at 350°F for 5 minutes and serve with rice, raita, chutney.
Why You’ll Love This Recipe
- Buffet-friendly: Made in a big pan and held warm in the oven, so everyone can serve themselves.
- Velvety, restaurant-style sauce: A quick blend turns the tomato-spice base silky and luxurious.
- Approachable spice level: Warm, fragrant spices with optional heat you can control.
- Complete meal: Butter chicken plus fluffy basmati, warm naan, cooling raita, and bright mango chutney.
Grocery List
- Produce: 1 large yellow onion, garlic, fresh ginger, 1 English cucumber, lemons, cilantro, fresh mint (optional), limes (optional)
- Dairy: Plain whole-milk yogurt, unsalted butter, heavy cream, ghee (or more butter)
- Meat: Boneless skinless chicken thighs (or breasts)
- Pantry: Basmati rice, naan, mango chutney, crushed tomatoes (28 oz), neutral oil, sugar (or honey), kosher salt, garam masala, ground cumin, ground coriander, paprika or Kashmiri chili powder, turmeric, kasuri methi (dried fenugreek leaves), black pepper (optional)
Full Ingredients
Chicken and Marinade
- 3 lb (1.36 kg) boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1 cup (240 g) plain whole-milk yogurt
- 2 tbsp (30 ml) lemon juice
- 2 tsp kosher salt
- 2 tbsp ginger-garlic paste (or 1 tbsp finely grated fresh ginger + 4 large garlic cloves, finely grated)
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp paprika (or Kashmiri chili powder for a deeper red color and mild heat)
- 1/2 tsp ground turmeric
- 1/4 to 1/2 tsp cayenne pepper (optional, for heat)
- 1 tbsp neutral oil (such as avocado, canola, or grapeseed)
Butter Chicken Sauce (Buffet Pan)
- 1 tbsp neutral oil
- 4 tbsp (56 g) unsalted butter, divided (1 tbsp for sautéing + 3 tbsp to finish)
- 1 large yellow onion, finely chopped (about 2 cups / 300 g)
- 4 garlic cloves, minced
- 1 tbsp finely grated fresh ginger
- 1 1/2 tsp ground coriander
- 1 1/2 tsp ground cumin
- 1 tsp garam masala
- 1 tsp paprika (or Kashmiri chili powder)
- 1/2 tsp ground turmeric
- 1 can (28 oz / 794 g) crushed tomatoes
- 1 1/2 tsp kosher salt (plus more to taste)
- 1 tbsp sugar (or honey)
- 1/4 cup (60 ml) water, as needed to loosen
- 1 cup (240 ml) heavy cream
- 1 tsp kasuri methi (dried fenugreek leaves), crushed between your palms
- 2 tbsp chopped cilantro, plus more for serving
Fluffy Basmati Rice
- 3 cups (600 g) basmati rice
- 4 1/2 cups (1.06 L) water
- 2 tbsp (28 g) ghee or unsalted butter
- 1 1/2 tsp kosher salt
- 2 bay leaves (optional)
- 4 green cardamom pods, lightly crushed (optional)
- 1 small cinnamon stick (optional)
Cucumber Raita
- 2 cups (480 g) plain whole-milk yogurt
- 1 English cucumber, grated on the large holes
- 1/2 tsp kosher salt, divided
- 1/2 tsp roasted ground cumin (or regular ground cumin)
- 1 tbsp lemon juice
- 2 tbsp chopped fresh mint (optional)
- 2 tbsp chopped cilantro (optional)
- 2 tbsp cold water (to thin, optional)
Bright Mango Chutney Side
- 1 cup (about 320 g) mango chutney (store-bought is perfect)
- 1 tbsp lime juice
- 1/2 tsp finely grated fresh ginger (optional but great)
- Pinch red pepper flakes (optional)
For Serving
- 8 pieces naan
- 2 tbsp melted butter or ghee (optional, for brushing naan)
- Lemon wedges
- Extra chopped cilantro
Step-by-Step Instructions
Step 1: Marinate the chicken
In a large bowl, combine the yogurt, lemon juice, kosher salt, ginger-garlic paste, garam masala, cumin, paprika, turmeric, cayenne (if using), and 1 tbsp neutral oil. Add the chicken pieces and toss until every piece is well-coated.
Cover and refrigerate for 30 minutes. (You can marinate up to 24 hours for deeper flavor. If marinating longer than 2 hours, stir once halfway through if you can.)
Step 2: Start the basmati rice
Rinse the basmati rice in cold water, swishing with your hand, and drain. Repeat 3 times (this helps the rice cook up fluffy and separate). Drain well.
In a medium pot with a tight-fitting lid, combine the rinsed rice, 4 1/2 cups water, ghee (or butter), 1 1/2 tsp kosher salt, and optional bay leaves/cardamom/cinnamon stick. Bring to a boil over high heat.
Once boiling, stir once, cover, and reduce heat to low. Simmer for 15 minutes. Turn off the heat and let stand, covered, for 10 minutes. Fluff with a fork, discard whole spices, and keep covered until serving.
Step 3: Mix the cucumber raita and brighten the chutney
Raita: Grate the cucumber, then place it in a clean kitchen towel (or several paper towels) and squeeze firmly to remove excess liquid. In a bowl, combine yogurt, cucumber, 1/4 tsp kosher salt (start here), cumin, lemon juice, and herbs (if using). Thin with up to 2 tbsp cold water if you want a looser, drizzle-able raita. Taste and add remaining 1/4 tsp salt as needed. Refrigerate until serving.
Chutney: In a small bowl, stir together mango chutney, lime juice, ginger (if using), and red pepper flakes (if using). Set aside.
Step 4: Broil the chicken for smoky edges
Set an oven rack about 6 inches from the broiler element. Preheat the broiler on HIGH for 5 minutes.
Line a rimmed sheet pan with foil for easy cleanup and lightly oil it. Spread the marinated chicken pieces in a single layer (scrape on a little marinade, but don’t puddle it).
Broil for 10 to 14 minutes total, flipping once at the halfway point, until the chicken is lightly charred in spots and the thickest pieces reach 165°F (74°C) on an instant-read thermometer. Set aside while you make the sauce.
Step 5: Build the tomato-butter spice base
In a large Dutch oven or heavy pot, heat 1 tbsp oil and 1 tbsp butter over medium heat. Add the chopped onion and cook, stirring occasionally, for 8 to 10 minutes, until soft and lightly golden.
Add the minced garlic and grated ginger and cook for 30 seconds, just until fragrant. Stir in coriander, cumin, garam masala, paprika, and turmeric and cook for 30 seconds, stirring constantly to bloom the spices (don’t let them scorch).
Add the crushed tomatoes, 1 1/2 tsp kosher salt, and 1 tbsp sugar. Bring to a gentle simmer and cook uncovered for 15 minutes, stirring often, until the sauce thickens slightly and the raw tomato edge mellows.
Step 6: Blend smooth, then finish with cream, butter, and fenugreek
Turn off the heat. Carefully blend the sauce until velvety smooth using an immersion blender. (If using a countertop blender, blend in batches and vent the lid to avoid pressure buildup.)
Return the pot to low heat. Stir in the heavy cream and the remaining 3 tbsp butter. Add the crushed kasuri methi. Simmer gently for 3 minutes.
If the sauce seems too thick for buffet serving, stir in up to 1/4 cup water, 1 tablespoon at a time, until it’s silky and spoonable. Taste and adjust salt if needed.
Step 7: Combine, transfer to a buffet pan, and keep warm
Add the broiled chicken (and any juices from the sheet pan) to the sauce. Simmer gently for 5 minutes to let the flavors come together and ensure everything is hot.
Preheat the oven to 200°F (93°C) for holding. Transfer the butter chicken to a 9 x 13-inch baking dish or a disposable half-size buffet pan. Cover tightly with foil and hold warm in the oven for up to 1 hour, stirring once halfway through for even heat.
Warm the naan on a sheet pan in a 350°F (177°C) oven for 5 minutes, then brush with melted butter or ghee if you like.
Serve the butter chicken with basmati rice, warm naan, cucumber raita, and mango chutney. Finish with chopped cilantro and lemon wedges for squeezing.
Pro Tips
- Broiling adds “tandoor-like” flavor: Those little charred edges make the finished dish taste much closer to restaurant butter chicken.
- Blend for a truly velvety sauce: If you skip blending, the sauce will still be delicious, just more rustic and chunky.
- Control the heat: Keep cayenne optional in the marinade and use paprika or Kashmiri chili powder for color without too much spice.
- Don’t boil after adding cream: Keep the sauce at a gentle simmer to prevent splitting and preserve that silky texture.
- Buffet holding tip: If the sauce thickens while holding, stir in hot water 1 tbsp at a time to loosen.
Variations
- Chicken breast option: Use 3 lb chicken breast cut into 1 1/2-inch pieces. Broil just until 165°F to avoid drying out (often closer to 9 to 12 minutes total).
- Dairy-light version (still creamy): Replace heavy cream with 1 cup half-and-half. Finish with 2 tbsp butter instead of 3 tbsp.
- Vegetarian butter “paneer”: Swap chicken for 2 lb paneer (cubed). Skip broiling; gently warm paneer in the finished sauce for 5 minutes. Add roasted cauliflower for extra bulk.
Storage & Make-Ahead
Refrigerate: Store butter chicken in an airtight container for up to 4 days. Store rice separately for best texture (up to 4 days).
Freeze: Freeze the butter chicken sauce with chicken for up to 3 months. Thaw overnight in the refrigerator.
Reheat: Rewarm gently on the stovetop over low heat until it reaches 165°F, adding a splash of water or cream to loosen. Rice reheats well in the microwave with 1 tbsp water per cup, covered, until steaming hot.
Make-ahead plan for entertaining: Make the sauce up to 2 days ahead and refrigerate. Broil chicken the day of, then reheat sauce, add chicken, and hold warm at 200°F before serving. Raita is best made the same day (up to 8 hours ahead).
Nutrition (per serving)
Approximate, per serving (1/8 of butter chicken + about 3/4 cup cooked rice + 1/2 naan + 2 tbsp raita + 1 tbsp chutney): 820 calories, 38 g protein, 88 g carbs, 36 g fat, 4 g fiber, 18 g sugar, 980 mg sodium.
