Why You’ll Love This Recipe

I love this recipe because it’s full of flavor without being heavy. The marinade infuses the chicken with warmth and brightness, and the sauce balances tangy tomatoes with fragrant spices and just a touch of sweetness. I also appreciate how flexible the preparation is—I cook the chicken either in the oven or on the stovetop depending on what I feel like. It’s the kind of dish that makes me feel like I’m making something special with ingredients I already have.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the marinade:
1/4 cup plain Greek yogurt
1 tablespoon lemon juice
1 teaspoon chili powder, or to taste
1 1/2 tablespoons ginger-garlic paste (fresh will work great too!)
1/2 teaspoon salt, or to taste
1 teaspoon Tandoori masala
2 tablespoons ghee or oil
1 1/2 pounds boneless skinless chicken thighs or breasts

For the sauce:
1 tablespoon oil
1 small onion, minced
1 1/2 teaspoons ginger-garlic paste (or fresh!)
3/4 teaspoon salt, or to taste
1/4 teaspoon turmeric
1 8-oz can tomato sauce, or 1 cup diced tomatoes, pureed
1 teaspoon paprika
1 teaspoon Tandoori masala
1 teaspoon coriander powder
1 teaspoon Garam masala
1/4 cup water
2/3 cup evaporated milk or regular milk
1 teaspoon kasoori methi (fenugreek)
1/4 teaspoon sugar
cilantro, to garnish

Directions

1. I combine all the marinade ingredients except the chicken in a medium bowl. I cut the chicken into bite-size pieces, mix it into the marinade, cover, and refrigerate for 1–2 hours.

2. To cook in the oven: I preheat the oven to 425°F, thread the marinated chicken onto soaked bamboo skewers, and bake on a foil-lined sheet, turning every 5 minutes. It takes about 10–15 minutes total.

3. To cook on the stove: I lightly grease a large skillet, add the chicken, and cook until just barely done, stirring as little as possible—about 5 minutes. I set the chicken aside.

4. In another skillet, I heat the oil over medium heat and sauté the onion until translucent, about 3–5 minutes.

5. I add the ginger-garlic paste, salt, and turmeric and cook for 1–2 minutes.

6. I stir in the tomato sauce, paprika, Tandoori masala, and coriander and cook for another 2 minutes.

7. I add the cooked chicken and garam masala, stirring to combine.

8. I pour in 1/4 cup water and simmer briefly. Then I add the milk and kasoori methi and bring the sauce to a gentle boil.

9. I adjust the consistency with more water if needed (sometimes I stir in a bit of the leftover marinade). I remove from the heat and finish with sugar and chopped cilantro.

Servings and Timing

This recipe makes 4 servings.
Prep time: 15 minutes
Marinating time: 1–2 hours
Cook time: 20 minutes
Total time: about 1 hour 35 minutes

Variations

• I use chicken thighs when I want extra tenderness.

• I replace evaporated milk with full-fat coconut milk for a dairy-free version.

• I add extra chili powder or a chopped green chili when I want more heat.

• I stir in a small spoonful of tomato paste for deeper tomato flavor.

• I blend the sauce before adding the chicken for a perfectly smooth texture.

Storage/Reheating

I refrigerate leftovers in an airtight container for up to 4 days. To reheat, I warm the chicken gently on the stovetop over low heat, adding a splash of water or milk to loosen the sauce. It also reheats well in the microwave in short intervals. I freeze portions for up to 3 months and thaw overnight in the refrigerator before reheating.

FAQs

Can I marinate the chicken longer than 2 hours?

Yes, I marinate it up to 12 hours for even deeper flavor.

Can I use fresh tomatoes instead of canned?

Yes, I puree fresh tomatoes and use 1 cup in place of the canned sauce.

What can I substitute for kasoori methi?

I use a tiny pinch of ground fenugreek or simply omit it if I don’t have any.

Can I make this dish spicier?

Yes, I increase the chili powder or add fresh chilies.

Can I make it milder?

Yes, I reduce the chili powder and paprika.

Can I use heavy cream instead of milk?

Yes, I sometimes add a splash for an extra-rich sauce.

How do I prevent the milk from curdling?

I keep the heat moderate and add the milk after the sauce has cooled slightly from simmering.

Can I grill the chicken?

Yes, grilling adds great smoky flavor before adding it to the sauce.

Can I freeze the marinade?

Yes, I combine the raw chicken and marinade and freeze them together for an easy future meal.

What should I serve with butter chicken?

I love serving it with basmati rice, naan, or roti.

Conclusion

I love how this butter chicken delivers rich, comforting flavor without relying on heavy cream or butter. The spices, tomato sauce, and tender marinated chicken come together in a silky, aromatic dish that feels both cozy and indulgent. It’s one of those recipes I come back to whenever I want a satisfying meal that tastes like it took much longer to make than it actually did.