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Imagine a dish so rich and flavorful, it transports you straight to your favorite restaurant. This Butter Chicken recipe isn’t just easy—it’s a celebration of bold spices and creamy indulgence, crafted to perfection in your own kitchen. Golden, tender chicken pieces soak up a luxurious curry sauce, bursting with vibrant flavor.
Why This Butter Chicken Is A Must Try
What sets this Butter Chicken recipe apart? It’s designed for simplicity, with no need for hard-to-find ingredients or specialty spices. You’ll find everything you need—like garam masala, turmeric, and cumin—either in your pantry or at your local supermarket.
This recipe doesn’t just deliver unbeatable flavor; it’s packed with practical tips to guarantee success every time. And these versatile spices? You’ll be using them again and again for favorites like our Easy Coconut Shrimp Curry or Skinny Satay Turkey Skewers. Ready to make magic in the kitchen? Let’s get started!
Butter Chicken: Key Ingredients
The secret to this Velvety Curry Chicken lies in its vibrant ingredients. Juicy chicken pieces soak up bold spices, creamy yogurt tenderizes to perfection, and rich butter creates a luscious, velvety sauce. Everyday staples—extraordinary flavor!
- Ghee: Choose high-quality, grass-fed ghee for a richer, more nuanced flavor. It not only enhances the spices but also adds a creamy, luxurious texture to the dish.
- Garlic and Ginger: Always go for fresh garlic and ginger—minced right before using—to bring out their full, bold aroma and flavor. Avoid pre-minced versions for the best results.
- Crushed Tomatoes: Opt for organic canned crushed tomatoes to ensure a natural sweetness and vibrant flavor. Their smooth texture creates the perfect base for a velvety sauce. This ingredient is essential not just for this Indian style chicken, but also for creating the vibrant, flavorful sauce in Chicken Tikka Masala.
Note: Please see Recipe Card at the bottom for a full list of ingredients and measurements.
Additions And Substitutions
When making Butter Chicken, there are several additions and substitutions you can consider to tailor the dish to your preferences or what you have on hand:
- Ghee Substitute: For a dairy-free option, you can use a vegan butter substitute. It provides a rich texture and enhances the flavors just like ghee.
- Alternative Spices: While garam masala, cumin, and chili powder are traditional, you can experiment with spices like paprika for a smokier flavor or add a hint of sweetness with cinnamon.
- Vegetarian Option: Swap the chicken with paneer or tofu for a delicious vegetarian version. Both absorb the rich sauce wonderfully, maintaining the dish’s signature creaminess.
- Cream Alternatives: For a lighter version, substitute thickened cream with Greek yogurt. It will still provide creaminess while slightly altering the flavor profile.
Experimenting with these options can make the Butter Chicken experience even more delightful.
Creating Perfect Butter Chicken: Step-By-Step
When it comes to Butter Chicken, versatility is key. Whether you prefer it mild and creamy or with a touch of heat, this recipe adapts to your taste. The beauty of this dish lies in how effortlessly you can make it your own!
- Mix plain yogurt, garlic, ginger, garam masala, turmeric, cumin, chili powder, and salt and chicken pieces (thighs or breasts) and mix so it’s coated evenly. Allow to marinate for at least 30 minutes (or overnight in the fridge for deeper flavor).
- The Chicken: Heat a large skillet or pan over medium-high heat and add a small amount of oil. Cook the marinated chicken in batches, searing until browned on all sides, Then set aside.
- Sauce In the same skillet, melt butter and sauté onions until softened. Add garlic, ginger, and remaining spices (garam masala, cumin, chili powder) and cook until fragrant. Stir in crushed tomatoes, bringing the mixture to a simmer.
- Blend and Thicken the Sauce: Use an immersion blender to blend the sauce until smooth (or transfer to a blender). Return the sauce to the skillet, add cream, and stir well. Adjust seasoning with salt and sugar to balance flavors.
*Pro Tip – To create a stellar sauce, let the tomatoes cook for 10-15 minutes until they are nearly dry in your pan. If the sauce becomes too thick, simply add a couple of tablespoons of water to achieve the perfect consistency.
- Simmer: Add the seared chicken back into the sauce and simmer until cooked through and thickened, allowing the flavors to meld.
- Garnish: Sprinkle fresh cilantro and serve with rice or garlic naan for a complete meal.
To round out your Butter Chicken feast, why not explore some of our favorite side dishes? Pair it with soft, pillowy Garlic Naan to soak up every drop of that creamy sauce, or add a fragrant twist with Black Beans & Rice. For a family-friendly option, try our Chicken, Green Bean and Butternut Squash Curry—a dish that’s as wholesome as it is delicious. Happy cooking!
Recipe FAQ’s
You can prepare the Butter Chicken sauce ahead of time. Let it cool completely, store it in an airtight container, and refrigerate for up to 48 hours. Making it ahead allows the flavors to develop beautifully before adding the chicken.
Butter Chicken is mildly spiced, perfect for those who prefer less heat. You can easily adjust the spice level by modifying the amount of chili powder, adding more cream, or leaving out the chili altogether to mellow the flavors.
The vibrant orange color comes from a combination of tomatoes, turmeric, and chili powder in the sauce.
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Butter Chicken Recipe
Ingredients
For the chicken marinade:
- 28 oz boneless and skinless chicken thighs or breasts cut into bite-sized pieces
- 1/2 cup plain yogurt
- 1 1/2 tablespoons garlic minced
- 1 tablespoon ginger minced, or finely grated
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon red chili powder
- 1 teaspoon salt
For the sauce:
- 2 tablespoons olive oil
- 2 tablespoons ghee or 1 tbs butter + 1 tbs oil
- 1 large onion sliced or chopped
- 1 1/2 tablespoons garlic minced
- 1 tablespoon ginger minced or finely grated
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons garam masala
- 1 teaspoon ground coriander
- 14 oz crushed tomatoes
- 1 teaspoon red chili powder adjust to your taste preference
- 1 1/4 teaspoons salt or to taste
- 1 cup thickened cream heavy or evaporated milk to save calories
- 1 tablespoon sugar
- 1/2 teaspoon kasoori methi or dried fenugreek leaves
Instructions
- In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 30 minutes to an hour (or overnight if time allows).
- Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
- Heat butter or ghee in the same pan. Fry the onions until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan.
- Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally.
- Add crushed tomatoes, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
- Remove from heat, scoop mixture into a blender and blend until smooth. You may need to add a couple tablespoons of water to help it blend (up to 1/4 cup). Work in batches depending on the size of your blender.
- Pour the puréed sauce back into the pan. Stir the cream, sugar and crushed kasoori methi (or fenugreek leaves) through the sauce. Add the chicken with juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have been searching for an authentic tasting Murgh Makhani (Butter Chicken) recipe for a long time and my search is over.
It is absolutely delicious!
The flavors are spot on.
This has become a favorite go to in our home and much requested dish by my girls and husband.
I usually double or triple the recipe to freeze for later and it does well.
Thanks for sharing this recipe!
This was amazing! Thank you!
This was amazing. I accidentally doubled the garam masala in the sauce and it turned out perfect anyways. Thank you for this recipe!
You’re very welcome!
As far as butter chicken recipes go, and I have tried a fair few of them, this would have to be right up there. That is even with the liberties that I took with the recipe, to commemorate it being both Australia Day and the Republic Day in India. Via CostCo, my big sister and her husband found a good three to four kilos of chicken sausage (and then some with other meats) that I was threatening to make for several months.
The amalgam was curried sausages (so many Australians would have memories about this recipe, particularly on needing to cook on a limited budget) and this recipe – it had to be a milder one for the kids, but they still ended up not eating it. It turned out to be spicy, but for me I can still handle it a little hotter. Add in some curry powder near the end, plus a good lot of frozen vegetables, and that is the best of both worlds.
Overall, the sauce is fantastic. It was fiery, it was smooth, the depth of flavour was out of this world. I would definitely come back to cook it again, particularly in the OG form. Few things taste as good as when it is done by hand. The effort and the love go right into the ingredients, and it works every time.
This was amazing! My husband said this was better than a restaurant. Thank you for this wonderful recipe!
i have made this recipe at least 20 times… so good! i follow it exactly. if you skimp on the ingredients it doesnt turn out as good.
This recipe was delicious!!!!!! This was given to me by my DIL, the spices were perfect, not too overpowering, just the right amount. It was a big hit. Made the naan bread also, again, delish!!! Although from beginning to end it took way longer than 45 min (not including marinating time) I will definitely make this again. Thank you.
Hi there, I’m just wondering if anyone has tried making the sauce part of this recipe and freezing it? Do you think it would freeze okay?
I LOVE this recipe and have tried it multiple times now.
I have frozen this sauce with and without the chicken and it holds just fine. You just defrost it and throw it in a pot to heat up or put the freezer bag in a pot of simmering water to heat it. It was still yummy!
Perfect perfect Butter Chicken. So well balanced. One Of My go to recipes from know on!!!
Made butter chicken for first time. Your recipe was easy and simply delicious. My granddaughter said it was much better than the bottled ones,
I made this and homemade garlic naan for my parents. I’ve never had Indian food before and I’m trying to learn about foods in different cultures. I couldn’t find fenugreek leaves, and I meant to substitute the cilantro for parsley but completely forgot. I did add a little cinnamon for no reason other than I felt urge to, I also added extra cream because I love having extra sauce. My parents and I loved it. I’m making it again with coconut cream and am going to freeze some so I can take it with me to college.