Butter chicken is a popular Indian dish made with boneless chicken pieces that have been marinated in yogurt and spices, then cooked in a creamy tomato-based sauce that is flavored with butter and a variety of aromatic spices. It is typically served with rice or bread, such as naan.
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If you love Indian food or Indian restaurants you’re probably familiar with this dish. We love Indian curries and butter chicken is a family favorite. We spent months and months perfecting our easy butter chicken recipe and process. This traditional Indian recipe has been adjusted somewhat to ensure the ingredients that are readily available in an American grocery store. We also use cut up pieces of chicken to make this a quicker weeknight meal for families. I love delicious recipes but don’t have all day to cook!
Table of Contents
Butter chicken is a flavorful and aromatic dish with a unique combination of spices and a creamy tomato-based sauce. The dish has a mildly sweet, tangy and savory taste that is balanced with the richness of the cream and the butter.
The creamy tomato-based sauce is made with butter, cream, and a variety of spices such as ginger, garlic, and garam masala, which give the dish its distinctive flavor. The sauce has a rich and velvety texture that coats the chicken pieces and provides a delicious contrast to the smoky flavors of the chicken.
Overall, the flavor of butter chicken is complex, with a delicate balance of sweet, tangy, and savory flavors that are complemented by the richness of the cream and butter. The combination of spices and the creamy tomato-based sauce make butter chicken a truly delicious and satisfying dish.
Why You’ll Love This
- Flavor:This creamy butter chicken recipe is perfection! The tomato based sauce is creamy and rich. Plus the ingredients are all common in most U.S. supermarkets.
- Nutrition:440 calories per serving, 33 grams of protein
- Time:Prep Time: 10 minutes – Marinade Time: 30 mins to 24 hours – Cook Time: 30 mins
- Diet:Vegetarian,Gluten Free, Keto Friendly
- Method: Stovetop, can be modified for Instant Pot or pressure cooker
ingredients
- 2-3 lbs boneless skinless chicken thighs or breast, cut into bite sized pieces
- ½ cup plain Greek yogurt
- 9 cloves garlic, minced
- 2 Tbsps ginger, minced (or use ginger paste)
- 1 tablespoon garam masala
- 1 teaspoon turmeric
- 2 ½ teaspoon cumin
- 2 teaspoon chili powder
- 2 ¼ teaspoon sea salt
- 2 tablespoon oil (vegetable or avocado oil)
- 2 tablespoon ghee (or butter)
- 14 oz tomato sauce (or a homemade tomato puree)
- ½ teaspoon cayenne pepper
- 1 cup heavy cream (or full fat canned coconut milk)
- ½ teaspoon dried fenugreek
- fresh cilantro (optional)
How To Make It Gluten Free
This stovetop butter chicken recipe is naturally gluten free. As always, make sure your spices and ingredients don’t contain gluten additives.
How To Make It Dairy Free
To make this recipe dairy free, substitute the heavy cream for canned full fat coconut milk. We love this recipe with coconut milk and we always have some on hand even when we don’t have heavy cream. Substitute the ghee with oil. Use a dairy free yogurt or sour cream substitute instead of Greek yogurt. If you cannot find any, substitute for 3 tablespoons of vegetable oil.
Instructions
Full step-by-step butter chicken ingredients and instructions are in the recipe card below. You can print or save to Pinterest for later.
Prep: Using the recipe card below, measure and prepare spices and ingredients before beginning. This is especially helpful before making the sauce after browning the chicken. The process for adding spices and ingredients to the sauce goes rather quickly. Your garlic and ginger will burn if you are having to take time to measure all the spices as you go.
You will need a large pan or dutch oven. I recommend a 12″ skillet, if you have one.
Step 1: In a large bowl or ziploc bag, combine sauce ingredients: yogurt, 4 cloves minced garlic, 1 tablespoon ginger, 1 ½ tsps garam masala, 1 teaspoon turmeric, 1 teaspoon ground cumin, 1 teaspoon red chili powder and 1 teaspoon sea salt. Mix well. Add chicken pieces and toss to coat.
Step 2: For best results, cover and refrigerate for 30 minutes or up to 24 hours. If you are in a hurry you can move straight to the cooking step.
Step 3: Heat 2 tablespoons of oil in a large skillet or dutch oven over medium-high heat. When oil is sizzling hot, add chicken pieces, discard extra marinade. Cook until brown and flip. Do not overcrowd the pan. You might need to cook in 2 batches. When chicken is browned remove to a separate bowl, cover and set aside. The chicken will finish cooking later in the sauce.
Step 4: Reduce pan to medium heat. Heat 2 tablespoon ghee in the pan. Add 5 cloves minced garlic and 1 tablespoon minced ginger. Sauté for a minute or until fragrant.Add 1 teaspoon coriander, 1 ½ teaspoon cumin, 1 /2 teaspoon garam masala, 1 teaspoon chili powder and ½ teaspoon cayenne pepper (optional) to the hot pan. Stir for about 30 seconds.
Step 5: Add the tomato sauce and salt. Use a silicone spatula or wooden spoon to scrape the bottom of the pan and get all the spices mixed into the tomato sauce. Reduce heat to simmer for about 5 minutes to allow flavors to combine. Stir occasionally. Reduce heat to low. Slowly pour in the heavy cream (heavy whipping cream), whisking to combine as you pour. Add the dried fenugreek. Stir.
Step 6: Add the chicken with juices back into the pan and cook for 8-10 minutes until the chicken is cooked through to 165°F and the sauce is thick and bubbling.
Step 5: If the sauce is too thick, add 1 tablespoon of ghee or butter. Stir to combine.
Step 6: Remove from heat. Garnish the tender chicken and creamy sauce with chopped cilantro. Serve with naan and rice.
Slow Cooker Butter Chicken
If you want to make your easy butter chicken into a crockpot recipe you will need to follow steps 1-5. Next add the browned chicken and the sauce from your pan to your slow cooker and cook on low until you’re ready to eat. Check the internal temperature of the chicken to make sure it is at at least 165°F.
Instant Pot Butter Chicken
This recipe can easily be converted into an Instant Pot butter chicken recipe. Follow steps 1 and 2 as directed. Then heat your Instant Pot to the saute setting. Continue steps 3 and 4 on the saute setting. Turn the Instant Pot off for steps 5 and 6. Do not add heavy cream yet! Then place the lid on the pressure cooker and set to lock. Make sure the vent is closed and cook on manual setting for 6 minutes. Manual release carefully and remove the lid. Add the heavy cream and fenugreek and stir to combine. Serve.
Butter Chicken Tips & Tricks
- Cut your chicken pieces to about ½-inch to 1-inch so they don’t take too long to cook. If they are all about the same size they will cook at the same rate in the skillet. Bite-sized pieces also cook quicker than whole pieces of chicken, reducing your total cook time.
- Measure your sauce spices BEFORE you begin making your sauce! Have them ready to go before heating up your ghee.
- If you have the time, marinate your chicken all day. The extra marinating time helps enrich the flavors.
- Taste the sauce while it’s cooking! Add more spice if you prefer.
- If using coconut milk, use the full fat kind and use mostly the solid cream part at the top of the can.
What To Serve With Butter Chicken
Butter chicken is typically served with rice (basmati rice or jasmine rice) or bread, such as naan or roti. The creamy tomato-based sauce of the dish pairs well with the neutral flavor of rice, making it a popular choice for serving with butter chicken.
Naan bread is another common accompaniment to butter chicken. Naan is a type of Indian flatbread that is soft and fluffy, and it can be used to scoop up the sauce of the dish. Roti is another type of Indian flatbread that is thinner and more crispy than naan, and it can also be served with butter chicken.
In addition to rice and bread, butter chicken can also be served with a variety of vegetable dishes or side salads. For example, a simple cucumber and tomato salad with a squeeze of lemon and a sprinkle of salt can provide a refreshing contrast to the rich and creamy flavors of the dish.
Overall, the key is to choose sides that complement the flavors of the butter chicken without overpowering them. Rice or bread, along with a simple side dish, is a classic combination that works well with the dish.
Storing
Store leftover butter chicken in an airtight container. Refrigerate butter chicken leftovers for up to 3 days or freeze for up to 3 months.
Using Leftovers
We love storing butter chicken leftovers in individual serving size containers. These make for great microwave meals later!
Reheat refrigerated leftovers in the microwave for 30 seconds, stir and cook for 30 more seconds. Repeat the process until the chicken is heated through.
For frozen butter chicken, cover and microwave for 3 minutes. Stir and microwave until cooked through. Cooking times vary depending on the amount of chicken.
More Family Favorite Chicken Recipes
Try one of our other favorite chicken recipes!
-
Chicken Enchiladas Recipe With Red Sauce
-
Barbecue Cilantro Lime Chicken Recipe
-
Easy White Chicken Chili Recipe (Instant Pot and Slow Cooker)
Common Questions
Is butter chicken healthy?
This healthy butter chicken recipe has no sugar and no processed grains or starches. If you’re trying to use less dairy follow the instructions to easily make this recipe dairy free. It is full of protein and antioxidants!
Is there a difference between butter chicken and curry?
There are many different types of curry and butter chicken is one version of a curry.
Is it better to use chicken thighs or chicken breasts?
Traditional Indian butter chicken is usually made with chicken thigh meat. However, both chicken thigh and chicken breast pieces will taste delicious in this easy recipe. Use whichever type of chicken meat you prefer.
Where Does Butter Chicken Originate?
Butter chicken is a popular Indian dish that has gained popularity worldwide. The dish is also known as murgh makhani and is a creamy tomato-based curry that is typically served with rice or naan bread. The origins of butter chicken are somewhat disputed, but it is believed to have been invented in Delhi, India, in the 1950s.
The dish was reportedly created by a chef named Kundan Lal Gujral, who owned a restaurant called Moti Mahal Delux. Gujral had previously worked in a restaurant in Peshawar, Pakistan, where he developed a method of cooking tandoori chicken in a creamy tomato sauce. When he moved to Delhi after the partition of India and Pakistan in 1947, he refined the recipe and began serving it at Moti Mahal Delux.
Butter chicken quickly became popular in Delhi and eventually spread throughout India. In recent years, it has become a popular dish in other countries, including the United States, the United Kingdom, and Canada. However, the dish has undergone some changes as it has been adapted to local tastes.
In India, butter chicken is typically made with bone-in chicken that has been marinated in yogurt and spices and then grilled in a tandoor oven. The chicken is then simmered in a tomato-based sauce that is made with butter, cream, and a variety of spices, including ginger, garlic, and garam masala. The sauce is usually thick and creamy and has a slightly sweet taste. In some regions of India, the dish is also known as chicken makhani.
In other countries, butter chicken may be made with boneless chicken or chicken breasts instead of bone-in chicken. The sauce may also be made with less cream and butter, resulting in a lighter and less rich dish. Some versions of butter chicken also include additional ingredients, such as vegetables or fruit.
Another difference between butter chicken in different countries is the level of spiciness. In India, the dish can be quite spicy, but in other countries, it may be milder to appeal to a wider audience. However, the core ingredients and flavors of the dish remain the same, regardless of where it is prepared.
Overall, butter chicken is a delicious and popular dish that has become a staple of Indian recipes and Indian cooking. While there may be some differences between versions of the dish in different countries, the basic recipe remains the same, with yogurt and spice marinated chicken chicken simmered in a creamy tomato sauce flavored with a variety of spices.
5 from 23 votes
Creamy Butter Chicken Recipe
Author Andrea
Course Main Course
Cuisine Indian
Prep Time 5 minutes minutes
Cook Time 25 minutes minutes
Marinade Time 30 minutes minutes
Total Time 1 hour hour
Butter chicken is a popular Indian dish made with boneless chicken pieces that have been marinated in yogurt and spices, then cooked in a creamy tomato-based sauce that is flavored with butter and a variety of aromatic spices. It is typically served with rice or bread, such as naan.
Equipment
large skillet
Ingredients
Chicken Marinade
- 2-3 lbs boneless skinless chicken thighs fat trimmed and cut into bite-sized pieces
- ¼ cup plain Greek yogurt
- 4 cloves garlic minced
- 1 tablespoon ginger minced
- 1 ½ teaspoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon red chili powder
- 1 teaspoon sea salt
Sauce
- 2 tablespoon oil vegetable, canola or avocado
- 2 tablespoon ghee (or butter)
- 5 cloves garlic minced
- 1 ½ teaspoon cumin
- 1 ½ teaspoon garam masala
- 1 teaspoon ground coriander
- 14 oz tomato sauce
- 1 teaspoon red chili powder
- ½ teaspoon cayenne pepper
- 1 ½ tsp sea salt
- 1 cup heavy cream or full fat coconut milk
- ½ teaspoon dried fenugreek or crushed kasoori methi
- fresh cilantro optional
Instructions
Marinate Chicken
In a large bowl, combine sauce ingredients: yogurt, garlic, ginger, garam masala, turmeric, cumin, chili powder and salt. Mix well. Add chicken pieces and toss to coat.
Cover and refrigerate for 30 minutes or up to 24 hours.
Brown Chicken
Heat 2 tablespoons of oil in a large skillet over medium-high heat. When oil is sizzling hot, add chicken pieces, discard extra marinade. Cook until brown and flip. Do not overcrowd the pan. You might need to cook in 2 batches. When chicken is browned remove, cover and set aside. The chicken will finish cooking in the sauce later.
Make Sauce
Heat the ghee or butter in the pan. Add the garlic and ginger. Sauté for a minute or until fragrant.
Add coriander, cumin, garam masala, chili powder and cayenne pepper to the hot pan. Stir for about 30 seconds.
Add the tomato sauce and salt. Use a silicone spatula or wooden spoon to scrape the bottom of the pan and get all the spices mixed into the tomato sauce. Reduce heat to simmer for about 5 minutes to allow flavors to combine. Stir occasionally.
Reduce heat to low. Slowly pour in the heavy cream, whisking to combine as you pour.
Add the dried fenugreek. Stir.
Add the chicken with juices back into the pan and cook for 8-10 minutes until the chicken is cooked through and the sauce is thick and bubbling. If the sauce is too thick, add 1 tablespoon of ghee or butter. Stir to combine.
Remove from heat. Garnish with chopped cilantro. Serve with naan and basmati rice.
Notes
Tips:
- Cut chicken into bite-sized pieces for quicker cooking.
- Open the tomato sauce can and measure the sauce spices before you begin cooking. Combine the coriander, cumin, garam masala, chili powder and cayenne pepper in one small bowl.
- If you have the time, marinate your chicken all day. The extra marinating time helps enrich the flavors.
- If using coconut milk, use the full fat kind and use mostly the solid cream part at the top of the can.
- Taste the sauce while it’s cooking! Add more spice if you prefer.
Nutrition
Calories: 440kcal | Carbohydrates: 8g | Protein: 33g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.05g | Cholesterol: 202mg | Sodium: 1445mg | Potassium: 683mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1184IU | Vitamin C: 7mg | Calcium: 80mg | Iron: 3mg
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