Creamy Indian Butter Chicken or Tofu Recipe

Luscious butter chicken or tofu in a rich, creamy tomato sauce that rivals your favorite Indian restaurant—but there's a secret technique.

butter chicken or tofu

Why You’ll Love This this Creamy Indian Butter Chicken or Tofu

This butter chicken delivers restaurant-quality flavors right from your own oven, with tender marinated chicken swimming in the most lusciously creamy, tomato-rich sauce that’ll have you questioning why you ever bothered with takeout.

The beauty of this recipe lies in its flexibility – swap that chicken for tofu and suddenly you’ve got a vegetarian masterpiece that’s just as satisfying, because to be frank, it’s really all about that incredible sauce anyway.

With an overnight marinade that does most of the heavy lifting and a simple baking method that prevents any of that stovetop splatter chaos, this dish practically makes itself while you go about your day.

Ingredients List

You’ll need a solid lineup of ingredients to create this restaurant-worthy butter chicken that’ll make your kitchen smell like absolute heaven.

  • 2 lbs chicken, washed skin and fat removed and cut into bite sizes (or substitute with tofu)
  • 1 large onion, pureed
  • 2 tablespoons ginger paste
  • 2 tablespoons garlic paste
  • 3 medium tomatoes, pureed
  • 2 tablespoons garam masala
  • 4 bay leaves
  • 1 teaspoon turmeric
  • 2 teaspoons chili powder
  • 1 tablespoon dried fenugreek leaves
  • 1/2 cup butter
  • 2 tablespoons butter, for basting
  • 1 cup whipping cream
  • 1 cup plain yogurt
  • 1 tablespoon lemon juice
  • 1/2 teaspoon of natural red food coloring
  • Green chili (to garnish)
  • Cilantro (to garnish)
  • Salt

Here’s the thing about these ingredients – while this dish is absolutely indulgent with all that cream and butter, you’re also getting some serious nutritional benefits that make it worth the splurge:

  • The turmeric and garam masala pack anti-inflammatory properties that your body will thank you for
  • Greek yogurt can be substituted for regular yogurt to boost protein content
  • Tofu provides complete protein and is lower in saturated fat than chicken
  • Fresh ginger and garlic offer immune-boosting compounds
  • You can reduce the cream by half and add cashew cream or coconut milk for a lighter version
  • All those spices mean you’re getting antioxidants along with incredible flavor

Step by Step Directions

authentic butter chicken recipe

This authentic butter chicken recipe combines aromatic spices with creamy richness for a restaurant-quality dish you can master at home.

Marinate the Protein:

  • Place chicken or tofu pieces in a baking dish and pour lemon juice on top.
  • Add a pinch of salt, mix well, and let sit for 15 minutes.
  • Whisk together yogurt, 1 tablespoon garam masala, food coloring, 1 teaspoon garlic paste, and 1 tablespoon ginger paste.
  • Add yogurt mixture to baking dish, mix to coat all pieces thoroughly.
  • Refrigerate for 8 hours or overnight.

Prepare the Sauce:

  • Preheat oven to 350°F.
  • In a pot, mix remaining spices with a bit of butter and cook on low heat.
  • Add remaining garlic and ginger paste, sauté for about 1 minute.
  • Add pureed tomatoes and onions, cook on medium heat for 10 minutes.
  • Turn off heat and stir in cream and remaining butter.

Bake and Finish:

  • Pour sauce mixture over marinated chicken in baking dish.
  • Mix until all pieces are completely coated with sauce.
  • Cover dish and bake for about 20 minutes until meat is cooked through.
  • Stir in fresh cilantro and serve immediately.
  • Garnish with green chili and additional cilantro as desired.

For the best results when preparing this traditional dish, consider investing in a premium Indian cookware set designed specifically for authentic Indian cooking techniques.

Substitutions and Variations

Protein Swaps:

  • Swap chicken for firm tofu, paneer, or even cauliflower florets if you’re feeling adventurous.
  • Turkey works beautifully too, though it might get a bit drier than chicken.
  • For vegetarians, chickpeas or mushrooms make surprisingly satisfying alternatives.

Spice Level Adjustments:

  • Cut the chili powder in half if you’re feeding sensitive palates, or double it if you like to live dangerously.
  • Fresh chilies can replace the powder entirely – just remove the seeds unless you enjoy tears with your dinner.
  • Sweet paprika adds color without heat for those who think black pepper is spicy.

Dairy Modifications:

  • Coconut milk works instead of cream for dairy-free versions, though the flavor shifts slightly tropical.
  • Greek yogurt can substitute regular yogurt for extra tang and protein.
  • Cashew cream blends beautifully if you want to go completely plant-based.

Ingredient Substitutions:

  • No garam masala? Mix cinnamon, cardamom, cloves, and black pepper – it won’t be identical but gets you close.
  • Canned tomatoes work when fresh ones look sad at the grocery store.
  • Dried fenugreek leaves are traditional, but you can skip them without ruining everything.

Cooking Method Variations:

  • This translates perfectly to slow cooker cooking – just dump everything in and wait.
  • Stovetop works too, though you’ll miss that lovely baked-in flavor concentration.
  • Instant Pot cuts the time dramatically, though some say patience makes better butter chicken.

Additional Things to Serve With This Dish

Nothing pairs with butter chicken quite like perfectly fluffy basmati rice, though honestly, any rice will catch those gorgeous orange-tinted drippings just fine.

Classic Companions:

  • Naan bread for scooping – garlic naan if you want to be fancy, plain if you’re keeping it simple
  • Basmati rice, jasmine rice, or even brown rice for the health-conscious among us
  • Cucumber raita to cool down your mouth when you inevitably added too much chili powder
  • Pickled onions or mango chutney for that sweet-tangy contrast your taste buds crave

Vegetable Sides:

  • Roasted cauliflower with a sprinkle of turmeric plays beautifully with the spices
  • Simple sautéed spinach, because we all need to pretend we’re eating vegetables
  • Roasted Brussels sprouts – weird combo, but trust the process
  • Fresh cucumber salad with mint and lime juice cuts through all that creamy richness

Bread Options Beyond Naan:

  • Pita bread works in a pinch, though purists might give you side-eye
  • Flour tortillas if you’re feeling fusion-y and want to make butter chicken wraps
  • Even crusty sourdough does the job when you’re working with what’s in the pantry

Beverage Pairings:

  • Mango lassi for the full Indian restaurant ambiance
  • Cold beer – something light that won’t compete with all those spices
  • Chai tea feels appropriate, though maybe save it for after dinner

Cooking Tips & Tricks (Chef’s Notes)

Let me share the secrets that’ll turn your butter chicken from good to absolutely mind-blowing.

The Make-or-Break Details:

  • Don’t skip the 8-hour marinade – yes, it’s annoying to plan that far ahead, but this is where the magic happens and your chicken actually absorbs all those gorgeous flavors instead of just wearing them like a costume.
  • Room temperature ingredients mix better, so pull that yogurt and cream out of the fridge about 30 minutes before you start cooking.
  • Taste as you go and adjust the spice levels – some chili powders are basically mild paprika while others will set your kitchen on fire.
  • If your sauce looks too thin, simmer it exposed for a few extra minutes to let it reduce and get properly creamy.
  • Fresh ginger and garlic paste beats the jarred stuff every single time, though we’re all guilty of taking shortcuts on busy weeknights.

Temperature Matters More Than You Think:

  • Cook that spice base on low heat so nothing burns and turns bitter – burnt garlic tastes like disappointment.
  • Add the cream off the heat to prevent curdling, because chunky butter chicken is nobody’s goal.
  • Let the dish rest for 5 minutes after baking so all those flavors can settle in and get acquainted.

Sneaky Flavor Boosters:

  • A tiny pinch of sugar balances the acidity from tomatoes.
  • Finishing with a pat of butter makes everything glossier and more restaurant-worthy.
  • Toast those dried fenugreek leaves in your palm before adding them – it releases way more flavor than just dumping them straight in.

Nutritional Facts

Chicken Version:

  • Calories: 485 per serving
  • Protein: 35g (excellent source for muscle maintenance and satiety)
  • Fat: 32g (primarily from butter and cream)
  • Saturated Fat: 19g
  • Carbohydrates: 12g
  • Fiber: 2g
  • Sugar: 8g (naturally occurring from tomatoes and onions)
  • Sodium: 380mg
  • Cholesterol: 145mg
  • Calcium: 180mg (from yogurt and cream)
  • Iron: 2.5mg
  • Vitamin C: 15mg (from tomatoes and lemon juice)

Tofu Version:

  • Calories: 395 per serving
  • Protein: 18g (complete plant-based protein)
  • Fat: 28g
  • Saturated Fat: 17g
  • Carbohydrates: 15g
  • Fiber: 3g
  • Sugar: 9g
  • Sodium: 285mg
  • Cholesterol: 65mg
  • Calcium: 220mg (higher due to tofu’s natural calcium content)
  • Iron: 3.2mg
  • Isoflavones: 25mg (tofu’s natural plant compounds)

Key Nutritional Highlights:

  • High in protein for muscle health and sustained energy
  • Rich in probiotics from yogurt supporting digestive health
  • Contains anti-inflammatory spices like turmeric and ginger
  • Good source of lycopene from tomatoes for heart health
  • Provides healthy fats that aid in nutrient absorption

Fun “Did You Know?”

While butter chicken ranks as one of India’s most beloved exports, it actually originated by accident in the 1950s when chef Kundan Lal Gujral mixed leftover tandoori chicken with tomato gravy and butter to avoid waste.

I find it fascinating that this now-iconic dish wasn’t planned but born from resourcefulness. The restaurant Moti Mahal in Delhi became famous for this creation, and it’s now served worldwide.

What’s even more interesting? The creamy texture you love comes from the butter and cream combination, which helps balance the spices perfectly.

Sometimes the best recipes happen completely by chance!

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