Garlic Butter Chicken Recipe Indian Style (Easy & Creamy)
If you love the rich, buttery flavor of Indian restaurant chicken dishes, this Garlic Butter Chicken recipe is going to become your new weeknight favorite.
Think of it as the deeply garlicky, more rustic cousin of Butter Chicken same creamy, comforting base but with bold roasted garlic taking center stage. It is the kind of dish that fills your kitchen with an incredible aroma and has everyone at the table asking for seconds.
This Indian-style Garlic Butter Chicken is made entirely on the stovetop with ingredients you can find at any grocery store. No marinating overnight, no special equipment, and no complicated techniques. From start to finish you are looking at 45 minutes making this a perfect healthy Indian recipe for busy weeknights, weekend dinner parties, or meal prep. Serve it with warm naan or jeera rice and you have a complete restaurant-quality meal at home.
Why You Will Love This Recipe
- Big garlic flavor : this recipe uses both fresh garlic and garlic in the marinade for a deeply savory, aromatic result
- Rich and creamy without being heavy : lighter than many restaurant versions
- Ready in 45 minutes : no overnight marination needed
- All ingredients from regular US grocery stores : Walmart, Whole Foods, Kroger, Trader Joe’s
- Beginner friendly : straightforward steps with no complicated techniques
- Great for meal prep : tastes even better the next day as flavors deepen
What Makes This Different From Butter Chicken?
Many people wonder how this differs from classic Butter Chicken or Chicken Tikka Masala. Here is a quick breakdown:
- Butter Chicken : very mild, sweet, and creamy. Tomato-forward with a smooth, velvety gravy. Perfect for those new to Indian food.
- Chicken Tikka Masala : uses pre-marinated grilled chicken pieces in a spiced tomato-cream sauce. Slightly smokier flavor.
- Garlic Butter Chicken : bolder and more savory. Roasted garlic is the hero flavor. Still creamy but with a more rustic, home-cooked feel. More spice-forward than Butter Chicken.
If you already love Butter Chicken and want something with more depth and garlic punch, this is the natural next recipe to try.
Ingredients for Garlic Butter Chicken (with USA Substitutes)
For the Chicken Marinade
- 1.5 lbs (700g) boneless chicken thighs or breast : chicken thighs stay juicier and more flavorful. Chicken breast works too but be careful not to overcook. Cut into 1.5-inch pieces.
- ½ cup (120g) plain yogurt : full-fat plain yogurt tenderizes the chicken beautifully. Substitute with sour cream.
- 1 tablespoon lemon juice
- 1 teaspoon garlic paste : or 3 garlic cloves finely minced
- 1 teaspoon ginger paste : or 1-inch piece of fresh ginger grated. Fresh ginger is available at most US grocery stores in the produce section.
- 1 teaspoon red chili powder : substitute with paprika for a milder version, or use half paprika and half cayenne pepper
- ½ teaspoon turmeric powder
- 1 teaspoon garam masala : available at Walmart, Whole Foods, and on Amazon. McCormick makes a widely available version.
- 1 teaspoon salt
- 1 tablespoon oil
For the Garlic Butter Gravy
- 3 tablespoons unsalted butter : divided. Use ghee for a more authentic Indian flavor. Ghee is available at Whole Foods, Costco, and on Amazon.
- 1 tablespoon oil : vegetable oil or canola oil
- 8–10 garlic cloves, finely minced : this is the star of the dish, do not reduce the quantity
- 1 teaspoon ginger, finely minced
- 1 large onion, finely chopped (about 1 cup)
- 2 medium tomatoes, finely chopped : or ¾ cup canned crushed tomatoes
- 1 teaspoon red chili powder : adjust to taste
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon garam masala
- ½ cup (120ml) heavy cream : or half-and-half for a lighter version. Coconut cream works for a dairy-free option.
- ¼ cup water : adjust for desired consistency
- 1 teaspoon kasuri methi (dried fenugreek leaves) : this is the secret ingredient that gives Indian restaurant chicken dishes their distinctive aroma. Available at Indian grocery stores and on Amazon. If unavailable, substitute with ½ teaspoon dried thyme it is not the same but adds an herby depth.
- Salt to taste
For Garnish
- 2 tablespoons fresh cilantro, chopped (substitute with fresh parsley if preferred)
- 1 tablespoon butter or ghee
- Optional: a swirl of cream
How to Make Garlic Butter Chicken Step by Step
Step 1 : Marinate the Chicken (15 minutes or up to overnight)
In a large bowl, combine the chicken pieces with all the marinade ingredients yogurt, lemon juice, garlic paste, ginger paste, red chili powder, turmeric, garam masala, salt, and oil. Mix well until every piece of chicken is evenly coated. Cover and let it marinate for at least 15 minutes at room temperature. For the best results, marinate in the refrigerator for 2–4 hours or overnight. The yogurt tenderizes the chicken and the spices penetrate deeper with longer marination.
Step 2 : Sear the Marinated Chicken (8–10 minutes)
Heat 1 tablespoon butter and 1 tablespoon oil in a large heavy-bottomed pan or skillet over medium-high heat. A cast iron skillet or stainless steel pan works best for getting a good sear. Once the butter is hot and slightly foamy, add the marinated chicken pieces in a single layer. Do not overcrowd, cook in two batches if needed.
Sear the chicken for 3–4 minutes per side until golden brown on the outside. The chicken does not need to be fully cooked through at this stage as it will finish cooking in the gravy. Remove the seared chicken and set aside on a plate.
Step 3 : Build the Garlic Butter Base (10 minutes)
In the same pan, add the remaining 2 tablespoons of butter over medium heat. Once the butter melts, add the minced garlic and cook for 2–3 minutes, stirring frequently, until the garlic turns light golden and fragrant. This step is critical, properly cooked garlic is what gives this dish its deep, roasted garlic flavor. Do not burn the garlic as it turns bitter.
Add the minced ginger and cook for another 30 seconds. Then add the finely chopped onions and cook over medium heat for 8–10 minutes, stirring regularly, until they turn soft and golden brown. Take your time here, properly caramelized onions are the foundation of a great Indian curry.
Step 4 : Add Tomatoes and Spices (8 minutes)
Add the chopped tomatoes to the pan and cook over medium heat for 5–6 minutes until they break down completely and the mixture starts to leave oil from the sides. This indicates the masala base is properly cooked. Add the red chili powder, coriander powder, cumin powder, and salt. Mix well and cook for another 2 minutes so the spices bloom in the oil.
Step 5 : Add Cream and Simmer (8 minutes)
Reduce the heat to medium-low. Add the heavy cream and water to the pan and stir well to combine everything into a smooth, rich gravy. If you prefer a completely smooth sauce, you can use an immersion blender at this point to blend the gravy before adding the chicken. This is optional but gives a more restaurant-style result.
Add the seared chicken pieces back into the gravy. Mix gently to coat every piece. Cover and simmer on low heat for 8–10 minutes until the chicken is fully cooked through (internal temperature should reach 165°F / 74°C). Stir occasionally to prevent sticking.
Step 6 : Finish and Serve (2 minutes)
Add the garam masala and crushed kasuri methi. Stir well and cook for 1 more minute. Taste and adjust salt if needed. Turn off the heat, add a final tablespoon of butter on top and let it melt naturally into the curry. Garnish with fresh chopped cilantro and an optional swirl of cream. Serve hot immediately.
Pro Tips for the Best Garlic Butter Chicken
- Use chicken thighs over breast : thighs are more forgiving, stay juicier, and have more flavor. They are also cheaper and widely available everywhere in the USA.
- Do not skip the searing step : browning the marinated chicken before adding it to the gravy creates a layer of flavor through the Maillard reaction. This is what separates good Indian chicken curry from great Indian chicken curry.
- Cook garlic low and slow : rushing the garlic cooking will either leave it raw-tasting or burn it. Medium heat and patience is the key.
- Bloom your spices : always add dry spices to the oil-based mixture and cook for 1–2 minutes before adding liquid. This activates the spice oils and intensifies flavor dramatically.
- Finish with cold butter : adding a knob of cold butter right at the end (a technique called mounting) gives the gravy a glossy, restaurant-quality finish.
- Let it rest : allow the finished curry to rest for 5 minutes before serving. The flavors continue to develop and the gravy thickens slightly.
What to Serve with Garlic Butter Chicken
This dish pairs beautifully with a variety of Indian breads and rice. Here are our top serving suggestions from our collection of healthy Indian recipes:
- Naan : the classic pairing. Tear and dip into the creamy garlic gravy.
- Jeera Rice : cumin-flavored basmati rice that complements the bold garlic flavors perfectly
- Paratha : flaky layered Indian flatbread that soaks up the butter gravy beautifully
- Indian Fried Rice : for a heartier, more filling meal
- Boondi Raita : cooling yogurt side dish to balance the spices
- Cucumber Salad : a fresh, light side that cuts through the richness of the butter gravy
Storage and Reheating Instructions
How to Store
Refrigerator: Allow the curry to cool completely then transfer to an airtight container. Store in the fridge for up to 4 days. The flavor actually improves overnight as the spices continue to develop.
Freezer: Garlic Butter Chicken freezes very well. Store in freezer-safe containers for up to 3 months. Cream-based curries can sometimes separate slightly when frozen — just stir well while reheating and the sauce comes back together perfectly.
How to Reheat
- Stovetop (best method): Reheat in a pan over medium-low heat, adding a splash of water or cream if the gravy has thickened. Stir gently and heat until warmed through.
- Microwave: Heat in 60-second intervals, stirring between each, until heated through. Cover with a microwave-safe lid to prevent splatter.
- From frozen: Thaw overnight in the refrigerator then reheat using the stovetop method above.
Nutrition and Health Benefits
One serving of this Garlic Butter Chicken (recipe serves 4) contains approximately:
- Calories: 380 kcal
- Protein: 35g
- Carbohydrates: 10g
- Fat: 22g
- Fiber: 2g
- Sodium: 520mg
With 35g of protein per serving, this is an excellent high-protein meal option. Chicken is one of the leanest animal proteins available, and using chicken thighs provides a great balance of protein and healthy fats. The garlic in this recipe is also rich in allicin, a compound known for its anti-inflammatory and immune-boosting properties. To reduce calories, substitute heavy cream with half-and-half or full-fat coconut milk, and reduce butter to 1.5 tablespoons total.
Frequently Asked Questions
Yes. Using pre-cooked rotisserie chicken from the grocery store is a great shortcut. Skip the marination and searing steps, make the gravy as directed, then add shredded rotisserie chicken at the end and simmer for just 5 minutes to warm through and absorb flavor.
As written, this recipe has a medium spice level noticeable warmth but not overwhelming. To make it milder, replace the red chili powder with paprika entirely. To make it spicier, add ½ teaspoon of cayenne pepper or a finely chopped green chili.
Yes. Replace the yogurt in the marinade with dairy-free coconut yogurt. In the gravy, replace butter with coconut oil or vegan butter, and replace heavy cream with full-fat canned coconut milk. The coconut milk adds a slightly different flavor but is absolutely delicious.
Kasuri methi (dried fenugreek leaves) is available at Indian grocery stores, some Middle Eastern grocery stores, and on Amazon. Brands like MDH and Everest are widely available. If you cannot find it, dried thyme is the closest substitute in terms of providing an herby depth, though the flavor profile is different.
Instant Pot: Use the sauté function for steps 1–4, then pressure cook on high for 8 minutes with a natural release of 10 minutes. Add cream after pressure cooking on sauté mode. Slow cooker: Sear the chicken and build the gravy base on the stovetop first, then transfer everything to the slow cooker and cook on low for 4–5 hours or high for 2–3 hours. Add cream in the last 30 minutes.
No. While both dishes use butter and cream, Garlic Butter Chicken has a much more pronounced garlic flavor, a more rustic texture, and a bolder spice profile. Classic Butter Chicken is sweeter, milder, and has a smoother, more refined gravy. Think of this recipe as Butter Chicken for garlic lovers.
