What is the difference between Butter Chicken and chicken tikka masala?

While both dishes feature marinated chicken in a creamy sauce, Butter Chicken tends to be milder, richer, and built around butter (or ghee) and cream. Chicken tikka masala often uses a more tomato-forward sauce, slightly higher spice levels, and sometimes a tangier finish.

Is Butter Chicken very spicy and how can I adjust the heat?

By default, Butter Chicken is on the mild side—ideal if you’re cooking for kids or for a U.S. palate unaccustomed to heavy heat. To increase spice, add more chili powder or cayenne. To make it milder, reduce hot spices and rely on paprika for color.

Can I use chicken breast instead of thigh meat for Butter Chicken?

Yes—you can use chicken breast instead of thighs, but breast cooks faster and tends to dry out more easily. Cut into evenly-sized cubes, avoid overcooking, or choose thighs if you want more forgiving texture and deeper flavor.

How should I store and reheat leftover Butter Chicken?

After cooking, cool slightly and transfer to an airtight container. Refrigerate for up to 3-4 days or freeze for up to 2 months. Reheat gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of cream or water if the sauce has thickened or separated.

Butter Chicken Recipe – The Creamiest Comfort Dish Ever

Name: Butter Chicken
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 lb boneless, skinless chicken thighs or breasts, cut into chunks; 1 cup plain yogurt; 1 tablespoon lemon juice; 2 teaspoons garam masala; 1 teaspoon ground cumin; 1 teaspoon paprika; 1 teaspoon salt; 1 tablespoon oil; 3 tablespoons unsalted butter; 1 tablespoon oil; 1 large onion, finely chopped; 4 cloves garlic, minced; 1 tablespoon grated ginger; 2 teaspoons garam masala; 1 teaspoon chili powder; 1 teaspoon turmeric; 1 teaspoon ground coriander; 1 ½ cups crushed tomatoes or tomato purée; 1 cup heavy cream or half-and-half; 1 tablespoon sugar; 1 teaspoon dried fenugreek leaves (optional); Salt and pepper to taste; Fresh cilantro for garnish

Description

If you’ve ever walked into an Indian restaurant and caught the warm, buttery aroma swirling from a sizzling skillet, you’ve probably fallen in love with Butter Chicken before even taking a bite. The first time I made it at home, I realized how easy it was to capture that same restaurant-style flavor without needing a tandoor or fancy equipment. What makes this dish magical is how the spices, butter, and cream come together to create something comforting and unforgettable — the kind of meal that gets people hovering around the stove before dinner’s ready.

Ingredients

Scale

1 lb boneless, skinless chicken thighs or breasts, cut into chunks
1 cup plain yogurt
1 tablespoon lemon juice
2 teaspoons garam masala
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon salt
1 tablespoon oil
3 tablespoons unsalted butter
1 tablespoon oil
1 large onion, finely chopped
4 cloves garlic, minced
1 tablespoon grated ginger
2 teaspoons garam masala
1 teaspoon chili powder
1 teaspoon turmeric
1 teaspoon ground coriander
1 ½ cups crushed tomatoes or tomato purée
1 cup heavy cream or half-and-half
1 tablespoon sugar
1 teaspoon dried fenugreek leaves (optional)
Salt and pepper to taste
Fresh cilantro for garnish

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Instructions

In a bowl, combine yogurt, lemon juice, and spices. Add the chicken and toss to coat evenly. Cover and refrigerate for at least 30 minutes, though a few hours makes the flavor even deeper.
Heat oil in a skillet over medium heat. Add the marinated chicken and cook until lightly browned but not fully done. Remove it from the pan and set aside — it will finish cooking in the sauce.
In the same pan, melt butter and sauté onions until golden and soft. Add garlic and ginger, letting them release their fragrance. Stir in the garam masala, turmeric, coriander, and chili powder. Once the spices bloom, pour in the tomato purée and sugar. Let it simmer for 10 minutes until thick and deep red.
Return the chicken to the pan and stir to coat in the sauce. Pour in the cream and reduce the heat to low. Let it simmer for another 10–15 minutes, stirring occasionally until the chicken is cooked through and the sauce turns silky and rich. Finish with a final pat of butter for that signature sheen.

Notes

Leftovers taste even better the next day as the flavors meld together.
Fenugreek leaves add a subtle restaurant-style aroma, but the recipe remains delicious without them.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Plats
Method: Stovetop
Cuisine: Indian

Nutrition

Serving Size: 1 plate
Calories: 520
Sugar: 6
Sodium: 780
Fat: 34
Saturated Fat: 18
Unsaturated Fat: 12
Trans Fat: 0
Carbohydrates: 18
Fiber: 2
Protein: 38
Cholesterol: 160