Classic Butter Chicken | Olive & Mango

Updated 25th March 2025

Butter chicken is one of those classic Indian dishes that most are familiar with and love. It’s ones of my husband’s favorite Indian dish and I love it too. Who can resist tender pieces of chicken in a mildly spiced tomato-based sauce. I have made quite a few versions but many times they are lacking in flavour, the texture is not right it, or they are way to complex to even try or have me motivated to try again. In comes My Indian Kitchen by my talented Insta friend and author Swayampurna Mishra. Absolutely the best butter chicken recipe I have ever tried. It is simple to make and can even be made ahead if you are planning to make if for company.

I chose butter chicken, actually I should say my husband chose the recipe that I was to make to feature on the blog as it’s his favourite and a no brainer to try. I thought it was also a perfect recipe to share with you guys on the blog because I know you love comforting dishes and thought you would love a staple Indian butter chicken recipe, and guess what? That is what this one is. Look no further, this is it! The flavours, textures and spice is all on point. You will absolutely love it and will have it on repeat and I’m so happy I get to share it with you guys. Definitely give it a try and do check out My Indian Kitchen by Swayampurna Mishra for more of her delicious recipes.

Butter chicken Ingredients:

• CHICKEN: I usually use chicken breast but chicken thighs work here too. You can even use leftover grilled or roasted chicken in this dish too.
• VEGETABLE OIL & BUTTER: One thing I love about the recipe is the fact that it doesn’t use as much butter as you would think in a dish called butter chicken.
• ONION: I like to use red onion
• GARLIC: You can use fresh peeled and minced or garlic paste
• GINGER: You can use fresh peeled and grated or ginger paste
• RED/GREEN CHILI: This is optional but it adds nice flavour and some heat (you could also use a jalepeno if you want an alternative)
• SPICES & SEASONINGS: This recipe calls for cardamon pods, cinnamon stick, ground coriander, tandoori chicken seasoning, cumin, asafetida, turmeric, garam masala, Kashmiri chilli powder or cayenne, dried fenugreek leaves, salt and pepper. Seems like a lot but its this combination of spices that gives butter chicken its signature flavor. Many Indian dishes and Indian food include these spices. We love Indian food so I usually have these stocked but I have substations listed below and also some of them are optional ingredients so if you don’t have those ones don’t sweat it, you will still get a delicious butter chicken.
• TOMATO PUREE: You could use fresh tomatoes or canned tomato puree or crushed tomatoes
• HEAVY CREAM: 35% or whipping cream – just 2 tablespoons needs for this recipe – some recipes call for up to a half a cup – way to excessive for my taste but feel free to a ss more to taste
• WATER: As needed to thin sauce. You could also use chicken broth.
• HONEY: This helps take the edge off any acidity from the tomato puree but this is optional
• CILANTRO: For garnish

How to make Butter Chicken

There are just a few steps are needed to make this butter chicken.

1. Marinate the chicken. Allow chicken to marinate for 1-2 hours or overnight in the fridge.
2. Make the butter chicken sauce/gravy/curry then puree it
3. Saute chicken in skillet and then add sauce and simmer. Finish off with the cream and then serve.

Recipe notes from Swayampurna

The gravy will keep in an airtight container in the refrigerator for 3 days and in a resealable bag in the freezer for 3 months. If you are storing the gravy, follow the directions as outlined up until adding the cream. When reheating gravy, bring it to room temperature and resume the directions at the point of adding the cream. Be sure to add an extra dollop of butter.

My Notes

The Marinade

Marinating is optional in the book but I like to marinate the the chicken for 1 hour at least or up to overnight before cooking. For the marinade I used a squeeze of lemon or lime juice, a pinch of salt, pinch of red chili powder or paprika, a pinch of turmeric, garam masala, cumin and some times I will use some grated garlic and grated ginger or some ginger garlic paste and ½ cup of Greek yoghurt. Simply whisk the ingredients together, toss the chicken in it and cover and refrigerate. I think this intensifies the flavours in the chicken. The marinade is very similar to the one Swayampurna uses in her Yogurt and Saffron grilled chicken Tikka.

The Sauce

I made it ahead of time (the night before I cooked it) and I found that I didn’t need to strain mine as it was super creamy. My high speed blender did an amazing job but if you find yours isn’t as smooth definitely strain it. Making the sauce ahead and marinating the chicken the night before makes this super easy to prep in advance and reduces the cooking time by so much. I strongly recommend it especially if you are planning on making this for a dinner party.

The Chicken

I already told you about the marinade but one thing I like to do is pan fry and brown the chicken a little bit before. I remove the chicken from the marinade and pan fry it in 1 tbsp of oil before adding the butter, asafetida and sauce in the pan. You can also grill the chicken as Swayampurna recommends for added flavour before adding it to the sauce or broil it in the oven until cooked through and charred to add smoky flavour. You could even use leftover tandoori chicken or grilled chicken and add the precooked chicken to the sauce and simmer until heated through, making this a perfect make ahead recipe.

Substitutions

• Green chili = jalapeño
• Kashmiri red chili power = paprika/cayenne combo
• Asafetida = onion & garlic powder combo
• Kasuri methi = fresh chopped celery leaves and fennel combo is the closest

Make Ahead, Storage & Freezing

• MAKE AHEAD: You can marinate the chicken a day ahead. You can also prepare the sauce/gray or curry 1-2 days in advance. Once the sauce is ready you can allow it to cool to room temperature then transfer to an airtight container and store in the fridge. Once ready to sear/cook the chicken reheat stovetop and add chicken.
• STORAGE: Curry should be safely sealed in an airtight container and refrigerated for 3 days. If you want this curry to last, my advice is to freeze it. Stir well while reheating. Your curry might thicken in the fridge. If you want to thin it out the dish, add some extra liquid a tablespoon at a time until it reaches your desired consistency. You can use stock, water, or cream.
• FREEZING: Curries always freeze really well like any other stew. Milk products tend to seperate when frozen but creams added to the stew usually don’t because of the higher fat content in them. That being said I still recommend freezing the curry without the cream in it. Simply stir it in after the curry has been reheated. Freeze the curries in appropriate portions in airtight freezer safe containers. Store in the freezer for 1-3 months. Thaw overnight in the fridge and reheat in a skillet or saucepan stove top or in a microwave safe container for the microwave.

Some more recipes and Indian curries you will love: