A super easy, full flavoured Butter Chicken recipe that rivals any restaurant or take out!
Similar to Chicken Tikka Masala, Butter Chicken is one of the most popular curries at any Indian restaurant around the world. Aromatic, golden chicken pieces in an incredible, creamy curry sauce, this Butter Chicken recipe is one of the best you will try!
Not only is this butter chicken incredibly delicious, but it is also very easy to make in your very own kitchen. Once you’ve mastered this recipe, paying top dollar for take out will be a thing of the past
![Delicious Homemade Butter Chicken in a skillet #cafedelites #butterchicken #Indian #takeout #curry #homemade #dinner A super easy, full flavoured Butter Chicken recipe that rivals any restaurant. Aromatic golden chicken pieces in an incredible curry sauce. | cafedelites.com](https://cafedelites.com/wp-content/uploads/2019/01/Butter-Chicken-IMAGE-27.jpg)
BUTTER CHICKEN
Even more creamy than our Coconut Shrimp Curry, thanks to a deliciously spiced yogurt marinade, this butter chicken is ridiculously easy to make and will become your new go-to homemade curry.
Nothing quite beats sitting down to a good great curry after a chaotic day. The aromas, the bold flavours, the heat will take you on a gastronomic journey you won’t soon forget.
One of the great things about this butter chicken recipe is that the ingredients are fairly easy to find in your pantry or at your local supermarket. No need to visit dozens of different Asian grocers for one hard-to-find ingredient.
WHAT IS BUTTER CHICKEN?
Butter chicken originated from Northern India in 1948. Created by Kundan Lal Gujral, butter chicken (known as murgh makhani — chicken with butter), is very similar to the British tikka masala.
Prepared in a buttery gravy with the addition of cream, gives the curry sauce a silky, smooth texture. Most restaurants are known to add in copious amounts of butter, which as a result can leave you feeling bloated or ill from the excessive amount of grease.
However, we found while recipe testing that we prefer to start the sauce off in Ghee (clarified butter, or you can use a combination of half regular butter and half oil). This helps to keep the grease and calories to a minimum.
Adding cream at the end of cooking provides enough of that rich, creaminess you would find in an authentic butter chicken. We opted for a less oily version so that you don’t finish dinner feeling uncomfortable.
HOW TO MAKE BUTTER CHICKEN
A milder curry when compared to other Indian curries makes butter chicken a favourite among families with little ones. You can certainly add as much or as little chili as you wish. In other words, you are in total control of how spicy you make it.
As mentioned above, the aromatic, flavour infused chicken begins with an easy yoghurt marinade: plain yogurt, fresh garlic, ginger and easy to find spices.
You can use boneless, skinless chicken thighs or breasts. We prefer dark meat, but go with what you like.
- First, mix your yoghurt marinade together.
- Marinate chicken for 20 minutes, or overnight if time allows. The longer it marinates, the more tender your chicken will be.
- Sear chicken in a skillet or pan. Keep those charred bits on the pan to make your sauce. Browned bits = flavour. If you have too many burnt pieces stuck to the pan, you can discard some of them if you wish.
- Finally, make your curry sauce in the same skillet.
WHAT SPICES ARE IN BUTTER CHICKEN
Easy to find spices, for example: garam masala, turmeric, cumin, red chili powder and salt, are all you need to make a great sauce. You may even have some of these in your kitchen cupboards. If you don’t, you will find them at your local grocery store. We guarantee you’ll use them again!
HOW DO YOU MAKE BUTTER CHICKEN SAUCE?
It’s all about the sauce when it comes to authentic butter chicken. You’ll be surprised to find that you only need an onion, a can of crushed tomatoes, garlic, ginger and some added spices to achieve those classic Indian flavours.
The trick to making a great butter chicken sauce is to let the tomatoes cook off for at least 10-15 minutes, until they are almost dry on your pan. Additionally, you can add in a couple tablespoons of water if it dries too early.
After that, blend until smooth and add in your cream (heavy whipping cream or thickened cream). You can use evaporated milk or half and half for a lower calorie option.
If you want a richer sauce, feel free to add a couple tablespoons of butter (or ghee) right at the end, letting it melt through the sauce, before serving. I like to serve mine over some coconut rice with a side of Garlic Naan.
![Butter chicken #cafedelites #butterchicken #chickenthighs #chickenbreast #recipes A super easy, full flavoured Butter Chicken recipe with aromatic golden chicken thigh or breast pieces in an incredible curry sauce. | cafedelites.com](https://cafedelites.com/wp-content/uploads/2019/01/Butter-Chicken-IMAGE-69.jpg)
HOW LONG DOES BUTTER CHICKEN LAST IN THE FRIDGE?
The beautiful thing about this butter chicken sauce is that you can prepare it ahead of time. Allow it to cool completely, store it in an airtight glass jar or container and refrigerate for up to 48 hours.
Making ahead of time will allow those deep flavours plenty of time to develop and shine through before adding your chicken. Of course, this is completely optional.
If there’s any Indian recipe that’s worth making at home, it’s butter chicken and this is the best butter chicken recipe you could try!
![A bowl of butter chicken with basmati rice for an easy dinner #cafedelites #butterchicken #easy #dinner #recipes #chickenbreast #chickenthighs #chicken #recipes Butter chicken with rice for dinner | cafedelites.com](https://cafedelites.com/wp-content/uploads/2019/01/Butter-Chicken-RECIPE-IMAGE-81.jpg)
WHAT TO SERVE WITH BUTTER CHICKEN
You can pour your curry over some plain, basmati rice with a piece of Garlic Naan. Similarly, you can use our Easy Garlic Flatbread if you’re looking for something else to dip into the creamy curry sauce.
POPULAR CURRY RECIPES
Chicken Green Bean and Butternut Squash Curry
Thai Chicken Satay
LOOKING FOR MORE CHICKEN RECIPES? TRY THESE!
French Onion Stuffed Chicken
Creamy Garlic Chicken Breasts
Chicken Piccata
Butter Chicken
Ingredients
For the chicken marinade:
- 28 oz boneless and skinless chicken thighs or breasts cut into bite-sized pieces
- ½ cup plain yogurt
- 1 ½ 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 ½ tablespoons garlic minced
- 1 tablespoon ginger minced or finely grated
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons garam masala
- 1 teaspoon ground coriander
- 14 oz crushed tomatoes
- 1 teaspoon red chili powder adjust to your taste preference
- 1 ¼ teaspoons salt or to taste
- 1 cup thickened cream heavy or evaporated milk to save calories
- 1 tablespoon sugar
- ½ 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 ¼ 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.
- Garnish with chopped cilantro and serve with fresh, hot garlic butter rice and fresh homemade Naan bread!
Mary says
I love this recipe it is really creamy and delicious.
Alisha says
This is my go to butter chicken recipe I have not had a better one!
Gemma C says
I thought this would be good because of the ingredients (lots of spices, ginger and garlic) and because of the many positive reviews. I was right! Marinating the chicken really does lend it that extra something. I was short on time so cooked the sauce in one pan and fried off the chicken in the other, accidentally burning bits of it slightly which gave it a tandoor look and flavour; I’d do it again. I made the quantity for seven people, added extra butter and a fair amount of water and even so the sauce was on the thick side. An absolute winner, thank you!
Maddie A says
Butter chicken is my comfort food but I cannot afford to keep paying for takeout. This recipe tastes insanely good and truly is not difficult to make once you have the right spices on hand!
My only recommendation would be to use a slightly bigger can of crushed tomatoes to account for how much chicken is used if you do the full 28oz of meat. I only used about 16oz of chicken and think the ratio of sauce to meat was perfect with 14oz of tomatoes.
Rebecca Aho says
I messed up this recipe in SO MANY WAYS. I forgot about my marinated chicken and it spent 2 days in the yogurt stuff. I of course wiped off none of the yogurt and tossed it into a lukewarm stainless steel pot where I rushed to flip it and of course, it stuck to the bottom of the pot. Then I didn’t have a few of the ingredients so I subbed the spices. The. I added my horribly seared chicken back to the sauce before blending it and then I took it back out and blended the sauce, added the finishing ingredients and braced myself. In spite of my best efforts, my dish turned out AMAZING! I can’t wait to cook it again and not like some drunk 4 year old but like an actual human adult that cooks for her family everyday, multiple times a day 😂. Thanks!!!!!!
lauren says
so good, what an excellent recipe. i really don’t like fresh ginger, so i substituted with dried ground ginger and only put a teaspoon in for the marinade and another teaspoon and half for the sauce, because i knew the end flavor probably needed at least the ginger undertones. turned out extremely good! the ginger did not overpower everything like usually happens for me, and but i think the ginger still was able to add it’s thing to the dish
Daniela says
Amazing recipe! I have made this twice already and it’s always restaurant quality (or even better)! The last time I made it I didn’t use the ginger and it still tasted incredible.
Vivien says
Sorry, forgot to rate!!! Would give 50 stars if i could!!!
Vivien says
OMG. Please NEVER take this recipe down from your site!! This is the best butter chicken I’ve ever had. I made a minor change – used coconut milk instead of heavy cream. SO GOOD!!!! Thank you SO MUCH for this! You made me seem like a really good cook, lol! Served with garlic butter rice and homemade naan.
Tofurky lover says
Made it first time and it was a hit. I made it all vegan and used tofu and made a seperate batch with chicken. Both were loved!
CrispyPea says
Hoping to veganise this recipe too! Did you marinate the tofu? What did you use in place of the yoghurt + cream? Thanks