Butter Chicken Recipe With Yogurt: Tender Spiced Curry in Creamy Sauce

I’ve refined this butter chicken recipe over years to achieve tender chicken in a creamy, aromatic sauce without the fuss of traditional methods. The yogurt marinade is the secret—it breaks down proteins for maximum tenderness.

By marinating the chicken in spiced yogurt, you lock in moisture and flavor before searing. The sauce builds layers of depth with tomatoes, cream, and warm spices, balancing richness with bright, tangy notes.

The result is succulent chicken pieces coated in a velvety, golden sauce that’s rich yet perfectly balanced. It’s restaurant-quality comfort food, made simple in your own kitchen.

Serve with basmati rice or naan to soak up every last drop of that luscious sauce.

Ingredients for Butter Chicken Recipe with Yogurt

Pantry spices and a few fresh staples make this creamy, tender dish come alive.

The chicken is everything here. Thighs stay juicier than breasts—look for skinless, boneless at Costco or your regular supermarket. The yogurt marinade needs to be full-fat (Greek or regular) to protect the chicken while it cooks. For the garam masala, Penzeys has a great blend, but any Indian grocery store will have it cheaper in bulk. Fresh ginger and garlic are non-negotiable—they’re doing most of the flavor work.

No garam masala? Mix cumin, coriander, cardamom, and cinnamon (1:1:0.5:0.25 ratio) as a substitute. Out of Kashmiri chili? Regular chili powder at half the amount works, but the color won’t be as vibrant. Yogurt can be swapped for buttermilk (same tang, less thickness). Heavy cream is key for the sauce, but half-and-half in a pinch—just don’t boil it too hard or it’ll split.

Marinate the chicken for at least 1 hour (overnight is better). The sauce keeps 3-4 days in the fridge—reheat gently to avoid curdling. Freezes beautifully for up to 3 months if you undercook the chicken slightly before storing.

Step-by-Step Instructions for Butter Chicken With Yogurt

Here’s the method I use to achieve that perfect balance of tender meat and creamy sauce every time.

Step 1: Marinate the Chicken in Yogurt and Spices

Cut the 1.5 lb Boneless Skinless Chicken Thighs into bite-sized pieces and place them in a large bowl. Add the 1 cup Plain Yogurt, 1 tbsp Lemon Juice, 1 tbsp Garam Masala, 1 tsp Ground Cumin, 1 tsp Ground Coriander, 0.5 tsp Turmeric, 1 tsp Kashmiri Red Chili Powder, and 1 tsp Salt.

Mix everything together until the chicken is fully coated. The yogurt will tenderize the meat while the spices infuse it with flavor. Cover and refrigerate for at least 30 minutes (I prefer 2-4 hours for maximum tenderness and flavor penetration).

Step 2: Cook the Aromatics and Build the Sauce Base

Melt 2 tbsp of the Unsalted Butter in a large skillet over medium heat. Add the finely diced 1 whole Onion and cook for 5-7 minutes until soft and translucent. Stir in the minced 4 cloves Garlic Cloves and grated 1 tbsp Fresh Ginger.

Cook for 1-2 minutes until fragrant—this builds the flavor foundation. Pour in the 1 cup Tomato Sauce and let it simmer for 5 minutes until slightly thickened. The sauce should deepen in color and smell rich and aromatic.

Step 3: Cook the Chicken and Finish the Sauce

Add the marinated chicken to the skillet, shaking off excess marinade. Cook over medium-high heat for 6-8 minutes, stirring occasionally, until the chicken is cooked through and the sauce begins to cling to it. You’ll know it’s done when the chicken turns opaque and reaches 165°F internally.

Reduce the heat to low and stir in the 1 cup Heavy Cream and remaining 2 tbsp Unsalted Butter. Simmer gently for 3-4 minutes until the sauce thickens slightly and coats the back of a spoon. The sauce should be velvety smooth with a rich, golden hue.

Step 4: Rest and Serve

Remove the skillet from heat and let the butter chicken rest for 5 minutes. This allows the flavors to meld and the sauce to reach its ideal consistency. The chicken will become even more tender as it absorbs the creamy, spiced sauce.

Serve hot, garnished with a drizzle of cream or a sprinkle of garam masala if desired. The chicken should be fall-apart tender, and the sauce should be luxuriously creamy with a perfect balance of warm spices and tangy richness.

Perfect Pairings for This Recipe

Bread Pairings

Warm garlic naan is my top choice—brush it with melted butter and minced garlic for extra flavor. Alternatively, basmati rice soaks up the creamy sauce beautifully. I always make extra to mop up every last bit. 🔥

Fresh Sides

A simple cucumber raita cools the palate with its yogurt and mint. For crunch, try pickled red onions—just slice and soak in ½ cup vinegar with 1 tsp sugar for 30 minutes. These add bright contrast to the rich curry.

Vegetable Pairings

Steamed sautéed spinach with garlic and cumin complements the dish’s warmth. For heartier meals, roasted cauliflower with turmeric and coriander adds earthy depth. Both balance the sauce’s richness without overpowering it.

Drink Pairings

A crisp Indian lager like Kingfisher cuts through the creaminess. For non-alcoholic options, mango lassi offers a sweet, tangy counterpoint. I also love chai tea—its spices echo those in the dish. 🍺

Garnish Ideas

Fresh cilantro leaves add a pop of color and herbaceousness. A squeeze of lemon just before serving brightens the flavors. For heat, sprinkle with thinly sliced green chilies or a pinch of cayenne.

Frequently Asked Questions