Pataks Butter Chicken Recipe: Authentic Spiced Creamy Curry

This recipe delivers the authentic taste of Indian butter chicken right in your kitchen. Using Pataks butter chicken paste as the base, it simplifies the process without compromising on flavor.

The sauce comes together with rich cream, tomatoes, and aromatic spices, creating a creamy texture that coats every piece of tender chicken. It’s a restaurant favorite made approachable for home cooks.

Serve this dish with basmati rice or warm naan to soak up every last drop of the velvety sauce. The balance of spices and creaminess makes it a crowd-pleaser.

With straightforward steps and accessible ingredients, you’ll achieve a curry that’s both flavorful and satisfying. This is comfort food at its finest.

Ingredients for Pataks Butter Chicken

Rich, aromatic, and creamy—these ingredients deliver restaurant-quality butter chicken at home.

[recipe_ingredient_scaler]

The Pataks paste is non-negotiable here—look for it at Whole Foods or World Market (or grab it online). Chicken thighs stay juicier than breasts, and bone-in adds more flavor if you don’t mind the extra step. For the cream, avoid ultra-pasteurized—it doesn’t curdle as easily. Canned tomatoes should be San Marzano if possible, but any good brand works in a pinch.

No Pataks paste? Combine 2 tbsp tomato paste, 1 tbsp each garam masala and paprika as a base. Swap chicken for paneer or tofu if you want a veggie version. Heavy cream can be half-and-half in a pinch (it’ll be slightly thinner). If you’re watching fat, 2% Greek yogurt works too—just temper it so it doesn’t split.

The sauce thickens as it cools. Leftovers keep 4-5 days in the fridge or 3 months frozen. Reheat gently to avoid separating the cream (microwave in 30-second bursts, stirring between each). Always garnish with fresh cilantro—don’t skip it.

Step-by-Step Instructions for Pataks Butter Chicken

Here’s the method. Straightforward, tested, delivers authentic flavor every time.

Step 1: Sear the Chicken Thighs

Heat 2 tablespoons of the 0.5 cup unsalted butter in a large, heavy-bottomed pot over medium-high heat. When the butter melts and starts to foam, add the 1.5 lb boneless skinless chicken thighs in a single layer.

Sear the chicken for 4-5 minutes per side until golden brown and just cooked through. You want a light crust on the outside—that’s where the flavor builds. Don’t crowd the pan; work in batches if needed. Transfer the chicken to a plate and set aside.

Step 2: Build the Aromatic Base

In the same pot, add the remaining butter. When it melts, stir in the finely diced yellow onion. Cook for 5-6 minutes until soft and translucent, stirring occasionally to prevent browning.

Add the minced garlic cloves and 1 tbsp fresh ginger, cooking for 1-2 minutes until fragrant. Stir in the entire 1 jar Pataks Butter Chicken Paste, followed by the 1 can crushed tomatoes, 1 tsp salt, and 1 tsp granulated sugar. Let this mixture simmer for 5 minutes to meld the flavors.

Step 3: Simmer the Chicken in the Sauce

Return the seared chicken to the pot, along with any accumulated juices. Pour in the 1.5 cups heavy cream, stirring to combine. Bring the mixture to a gentle simmer.

Add the 1 tsp garam masala, 0.5 tsp ground cumin, and 0.5 tsp ground coriander. Reduce the heat to medium-low and let it simmer uncovered for 20-25 minutes, stirring occasionally, until the sauce thickens and the chicken is tender.

Step 4: Finish and Garnish

Taste and adjust the seasoning with additional salt if needed. The sauce should be rich, creamy, and deeply aromatic, with a balance of spice and sweetness.

Remove from heat and let the curry rest for 5 minutes. This allows the flavors to settle. Garnish with the 0.25 cup fresh cilantro just before serving. Serve hot with naan or steamed basmati rice to soak up every bit of that luxurious sauce.

Wine and Beer Pairings for These Flavors

Light Beer Pairings

I love pairing this dish with a crisp Indian lager like Kingfisher—its clean, mild flavor complements the creamy sauce without overpowering it. The carbonation helps cut through the richness beautifully. 🍺

Medium Beer Options

A Belgian-style witbier like Hoegaarden offers citrusy notes that balance the warmth of the spices. The slight sweetness and coriander undertones create a harmonious pairing that enhances each bite.

Robust Wine Choices

For wine lovers, a full-bodied Chardonnay with buttery oak notes from California mirrors the dish’s creaminess. I find the vanilla and caramel hints in the wine elevate the curry’s depth.

Spicy Wine Pairing

A Gewürztraminer from Alsace brings lychee and rose aromas that contrast the spices beautifully. Its slight sweetness tames the heat while the acidity refreshes your palate. 🍷

Non-Alcoholic Option

For a non-alcoholic choice, try sparkling mango juice—its tropical sweetness and effervescence cleanse your palate between bites. Chilled properly, it’s a refreshing alternative that still complements the dish.

Dessert Wine

If you prefer something sweeter, a Moscato d’Asti with its peachy notes and light fizz pairs surprisingly well. The low alcohol content makes it perfect for those who want a gentle finish to their meal.

Frequently Asked Questions