Our butter chicken recipe is an easy-to-make traditional Indian dish (murgh makhani) loaded with a zesty buttery flavor.
It’s made with bite-sized pieces of chicken that are cooked in a velvety smooth tomato cream sauce seasoned to perfection with warm, aromatic spices.
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When it comes to curries, butter chicken is my favorite. Not only is it delightfully delicious, but it’s pretty easy to make at home. Made with simple ingredients that can be found in your local grocery store, it’s a dish you’ll love to make as much as you’ll love to eat.
Unlike some other recipes you’ll find online, you don’t need to marinate the chicken with my recipe.
The original version of butter chicken is made with marinated and grilled tandoori chicken. But our version is every bit as delicious and takes just about 30 minutes to prepare, making it perfect for busy weeknight dinners.
If you love spicy Indian dishes, make sure to try our chicken tikka masala recipe.
Ingredients
Start by gathering the ingredients needed to make our easy butter chicken recipe. In culinary terms, this is called the Mise en Place, which translates into “Everything in its Place.”
Setting up your ingredients not only helps speed up the cooking process but also ensures you have all the necessary ingredients on hand to make the recipe.
How to Make Butter Chicken
Follow along with my easy numbered instructions to see how to make butter chicken in your own kitchen.
- Add the olive oil to a large skillet over medium heat. When the oil is hot, add the diced onions to the pan.
- Cook the onions until translucent (about 5 minutes). Stir frequently to prevent burning.
- Add the unsalted butter to the pan.
- Stir until it is completely melted.
- Add the grated ginger and minced garlic to the pan.
- Stir to combine and continue cooking for about one minute until fragrant.
- Add the chicken pieces to the pan.
- Cook for 2 minutes, stirring to turn the chicken so all of the sides get seared.
*At this point in the recipe, we’re not trying to cook the chicken thoroughly; we’re just searing the outside. - Add the garam masala, chili powder, table salt, and black pepper to the pan.
- Stir to combine.
- Add the tomato sauce, tomato paste, lemon juice, Greek yogurt, and heavy cream to the mixture. Stir until thoroughly combined.
- Bring the mixture to a light boil, then reduce the heat to low and simmer for 8- 10 minutes to reduce the sauce slightly.
*If the sauce gets too thick, add a little water. The dish should be saucy.
Chef Tip:
If the tomatoes taste too acidic, add a little sugar or honey to the sauce to balance the flavors.
Wouldn’t you like to make restaurant-style butter chicken in your own home kitchen? With our recipe, you may never have to order takeout again!
Serve it with basmati rice, our homemade naan bread recipe, and Indian yogurt sauce for an Indian-style feast you won’t soon forget!
Storage and Reheating
Store the leftovers refrigerated in an airtight container for up to 3 days. It can be frozen in portions for up to two months. Thaw in the fridge overnight.
Warm gently on the stovetop with a splash of cream or milk. Avoid microwaving on high to prevent curdling..
Recipe FAQs
No, they are not. They share some of the same ingredients, and they are both creamy tomato-based curries, but they are not the same.
Tikka masala is spicier and has a tangier flavor, while butter chicken has a richer sauce with a buttery flavor.
Yes, it is. Butter chicken, aka Murgh Makhani, as it’s called in India, comes from the northern part of the country. Compared to other curries, it’s relatively mild and is one of the most popular curries worldwide.
It’s mildly spicy. The heat can easily be turned up by increasing the amount of red chili powder or adding a little cayenne pepper to the sauce. You can also reduce the amount of red chili powder to make it less spicy.
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Butter Chicken Recipe
Ingredients
- 1 tablespoon olive oil
- 1 medium sweet onion – small dice
- 4 tablespoon unsalted butter ¼ cup = ½ stick
- 1 tablespoon fresh ginger – grated
- 2 cloves garlic – finely minced
- 1 lb boneless skinless chicken breasts or thighs – cut into small bite-sized chunks
- 1 tablespoon garam masala
- 1 teaspoon chili powder
- ½ teaspoon table salt
- ¼ teaspoon black pepper
- 1 cup tomato sauce or pureed tomatoes -not spaghetti sauce
- 2 tablespoon tomato paste
- 2 teaspoon fresh lemon juice
- ¼ cup plain Greek yogurt
- 1 cup heavy cream
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Instructions
- Add the olive oil to a large skillet over medium heat.
- When the oil is hot, add the diced onions to the pan and sauté until translucent (about 5 minutes). Make sure to keep stirring so the onions don't burn.
- Add the unsalted butter to the pan, stirring until it is completely melted.
- Add the grated ginger and minced garlic to the pan, stir to combine and continue cooking for about one minute, until fragrant.
- Add the chicken pieces and cook for 2 minutes , stirring to turn the chicken so all of the sides get seared.*We're not trying to completely cook the chicken at this point of the recipe, just sear the outside.
- Add the garam masala, chili powder, table salt and black pepper to the pan, stir to combine.
- Add the tomato sauce, tomato paste, lemon juice, Greek yogurt and heavy cream to the mixture. Stir until completely combined.
- Bring the mixture to a light boil, then reduce the heat to low and simmer 8- 10 minutes to reduce the sauce slightly.*if the sauce gets too thick add a little water. The dish should be saucy.
- Serve with Basmati rice and Naan bread.
Notes
- Serve with steamed basmati rice and warm naan.
- Pair with cucumber raita to balance the richness.
- Add sautéed spinach or roasted cauliflower for a veggie boost.
Tikka masala is spicier and has a tangier flavor, while butter chicken has a richer sauce with a buttery flavor. Is butter chicken really an Indian dish? Yes, it is. Butter chicken, aka Murgh Makhani, as it’s called in India, comes from the northern part of the country. Compared to other curries, it’s relatively mild and is one of the most popular curries worldwide. How spicy is butter chicken? It’s mildly spicy. The heat can easily be turned up by increasing the amount of red chili powder or adding a little cayenne pepper to the sauce. You can also reduce the amount of red chili powder to make it less spicy. Can I make butter chicken ahead of time? Absolutely. In fact, butter chicken tastes even better the next day because the flavors have more time to develop. Store it in the fridge for up to 3 days and reheat gently on the stovetop. What’s the best side dish to serve with butter chicken? Classic pairings include basmati rice, naan, roti, or even simple steamed vegetables. The sauce is so flavorful you’ll want something to soak it up. Can I make butter chicken with bone-in chicken? Yes, but boneless skinless chicken thighs are the most popular choice. They stay juicy, cook evenly, and blend seamlessly with the sauce. Can butter chicken be made dairy-free? Yes, you can swap the cream for coconut milk and use a dairy-free butter substitute. The flavor changes slightly, but it still comes out delicious and creamy.
Lisa says
Delicious. I have made this several times. Easy to make.
Chef Dennis Littley says
That’s what I like to hear!