Butter chicken has always been my comfort food, a dish that instantly transports me back to cozy evenings with my family. I remember the first time I tried to recreate my favorite restaurant’s version, and honestly, it was a bit of a disaster. But after much trial and error, I’ve finally perfected this easy butter chicken recipe that delivers that signature creamy, rich flavor without all the fuss. This homemade butter chicken, also known as murgh makhani, uses simple ingredients and comes together quickly, making it perfect for any night of the week. The aroma of the simmering tomato-cream sauce, infused with warm spices, is truly intoxicating. Let’s get cooking!
Why You’ll Love This Butter Chicken
I’m so excited for you to try this recipe! It’s become a staple in my kitchen for so many reasons:
- Incredible Flavor: The taste is absolutely divine – rich, creamy, and perfectly spiced, just like your favorite restaurant.
- Super Speedy: This is a genuinely quick butter chicken that gets dinner on the table in under an hour, perfect for busy weeknights.
- Healthier Homemade: You control the ingredients, making it a much healthier option than takeout.
- Budget-Friendly: Using common pantry staples and chicken thighs makes this dish incredibly affordable.
- Family Favorite: Even picky eaters adore this mild, satisfying dish. It’s a guaranteed crowd-pleaser!
- Versatile: You can easily adjust the spice level to your preference.
- Pure Comfort: There’s nothing quite like a bowl of warm, creamy butter chicken to make you feel cozy and content.
Ingredients for Authentic Butter Chicken
Gathering these butter chicken ingredients is the first step to creating the best butter chicken sauce. My grandmother always said the quality of your ingredients makes all the difference! Here’s what you’ll need for this delicious meal:
- 1.5 lbs skinless boneless chicken thighs, cut into bite-sized pieces – thighs stay wonderfully tender
- 1 tsp salt – essential for bringing out flavors
- 1 tsp garlic powder – adds a subtle garlic note
- 1 tsp sweet paprika – for color and mild sweetness
- 1 tsp curry powder – a blend of aromatic spices
- 1/2 cup Greek yogurt – this is key for tenderizing the chicken
- 2 tbsp vegetable oil – for browning the chicken
- 2 tbsp butter, divided – the star ingredient for richness
- 3 cloves garlic, minced – fresh garlic is a must!
- 1 small onion, diced – about 1 cup, for the sauce base
- 1 (15 ounce) can tomato sauce – creates the signature tomato base
- 1 tsp sugar – balances the acidity of the tomatoes
- 1/2 cup heavy cream – for that luxurious, creamy texture
- 1/4 tsp black pepper – for a touch of warmth
- 1/4 tsp cayenne pepper (optional) – if you like a little heat
- 1 tsp garam masala – adds a complex, warm spice finish
- 1 tsp curry powder – more of that comforting flavor
- Salt to taste – adjust as needed
- Fresh parsley, chopped (optional, for garnish) – for a pop of freshness
- Naan bread and steamed rice, to serve – the perfect accompaniments
How to Make Butter Chicken
Now for the fun part – bringing this delicious butter chicken to life! Follow these simple steps, and you’ll have a restaurant-quality meal ready in no time. I always find the process so rewarding, and the aroma filling my kitchen is just incredible.
- Step 1: In a medium bowl, combine the chicken pieces with 1 tsp salt, 1 tsp garlic powder, 1 tsp sweet paprika, 1 tsp curry powder, and 1/2 cup Greek yogurt. Mix everything thoroughly until the chicken is well-coated. Let this marinate for at least 15 minutes at room temperature.
- Step 2: Heat 2 tbsp vegetable oil in a large skillet or Dutch oven over medium-high heat. Once shimmering, add the marinated chicken in a single layer. Brown the chicken for about 8-10 minutes, turning occasionally, until it’s cooked through and has a lovely golden color. Remove the chicken from the skillet and set aside, leaving the flavorful oil behind.
- Step 3: Reduce the heat to medium. Melt 1 tbsp butter in the same skillet. Use a wooden spoon to scrape up any browned bits stuck to the bottom – that’s where a lot of the flavor is!
- Step 4: Add 3 cloves garlic, minced, 1 small onion, diced, and a pinch of salt to the skillet. Sauté these aromatics for about 5-7 minutes, stirring frequently, until the onion becomes soft and translucent.
- Step 5: Stir in the 1 (15 ounce) can tomato sauce and 1 tsp sugar. Let this mixture simmer gently for about 2 minutes, allowing the flavors to meld.
- Step 6: Return the browned chicken to the skillet. Pour in the 1/2 cup heavy cream and stir everything together until the sauce is a beautiful, uniform orange color. This is where the magic starts to happen in how to make butter chicken.
- Step 7: Now, add the 1/4 tsp black pepper, the optional 1/4 tsp cayenne pepper for a little kick, 1 tsp garam masala, the remaining 1 tsp curry powder, and salt to taste. Stir gently to combine all the spices.
- Step 8: Lower the heat to low, cover the skillet, and let the butter chicken simmer for 10 minutes. This crucial step allows all the flavors to deepen and meld beautifully together, creating the rich sauce we all love.
- Step 9: Finally, stir in the remaining 1 tbsp cold butter until it’s completely melted. This final touch creates a wonderfully silky and luxurious finish for your sauce.
- Step 10: Garnish with fresh chopped parsley if you like, and serve your amazing homemade butter chicken hot with warm naan bread and fluffy steamed rice. Enjoy these simple butter chicken instructions!
Marinating the Chicken
The marinade is key to tender, flavorful chicken. The Greek yogurt acts as a tenderizer, while the spices infuse every bite. Letting it sit for at least 15 minutes allows these flavors to penetrate the chicken beautifully. For more tips on marinades, check out these general tips for marinades.
Making the Creamy Sauce
The sauce base comes together quickly with sautéed onions and garlic, then simmered with tomato sauce. The addition of heavy cream at the end is what gives this dish its signature rich, velvety texture and gorgeous color. Learn more about the science behind creamy sauces.
Combining and Simmering
Once the sauce is ready and the chicken is browned, it’s time to bring them together. Simmering on low heat for 10 minutes is essential. It allows the chicken to finish cooking in the sauce and for all those wonderful spices and flavors to meld together perfectly. This process is similar to how many Indian curries are developed.
Pro Tips for the Best Butter Chicken
I’ve learned a few tricks over the years that really elevate this dish from good to absolutely amazing, giving it that sought-after restaurant style butter chicken feel. Here are my top tips to ensure your homemade butter chicken is a triumph:
- For the most tender chicken, marinate it for at least 30 minutes, or even overnight in the fridge. This allows the yogurt and spices to work their magic.
- Don’t skip browning the chicken in batches if necessary. Overcrowding the pan will steam the chicken instead of browning it, which affects the texture and flavor.
- Taste and adjust seasoning at the end! This is crucial for balancing the flavors, especially the salt and any optional cayenne.
- Using cold butter stirred in at the very end is key to achieving that incredibly silky, smooth finish in the sauce.
What’s the secret to perfect butter chicken?
The secret lies in a few key elements: a good marinade that tenderizes the chicken, a well-balanced tomato-cream sauce, and that final swirl of cold butter for silkiness. A quality butter chicken spice mix, with fresh garam masala, makes a huge difference too. You can find out more about the benefits of using freshly ground spices.
Can I make butter chicken ahead of time?
Yes, you absolutely can! You can marinate the chicken up to 24 hours in advance. You can also make the sauce base (steps 3-5) a day ahead and store it in the fridge. Then, on serving day, brown the chicken, combine with the sauce, and finish cooking. This makes it a great option for meal prepping.
How do I avoid common mistakes with butter chicken?
A common pitfall for butter chicken for beginners is overcooking the chicken, making it dry. Be sure not to cook it for too long in the initial browning or the final simmer. Also, avoid high heat when adding the cream, as it can curdle. Understanding how to properly cook chicken is essential.
Best Ways to Serve Butter Chicken
Serving up this delicious butter chicken is almost as much fun as making it! My favorite way to enjoy this dish is with fluffy basmati rice and warm, pillowy naan bread. The rice is perfect for soaking up every last drop of that incredible sauce, and the naan is ideal for scooping. For a complete meal, I often pair it with a simple cucumber raita or a fresh green salad to add a cooling contrast. These simple accompaniments really let the rich flavors of the chicken shine. You can find many great ideas when looking up a chicken makhani recipe, but these classics are hard to beat!
Nutrition Facts for Butter Chicken
Here are the estimated nutritional values for one serving of this delicious butter chicken. Keep in mind that butter chicken calories can vary slightly depending on the exact ingredients and portion sizes you use.
- Calories: Approx. 450-550
- Fat: Approx. 30-40g
- Saturated Fat: Approx. 15-20g
- Protein: Approx. 25-35g
- Carbohydrates: Approx. 15-20g
- Fiber: Approx. 2-4g
- Sugar: Approx. 8-12g
- Sodium: Approx. 500-700mg
Nutritional values are estimates and may vary based on specific ingredients and quantities used. For more detailed nutritional information, you can consult resources on Indian cuisine nutrition.
How to Store and Reheat Butter Chicken
This delicious butter chicken is perfect for meal prep, and storing it properly ensures you can enjoy those incredible flavors later. Once your dish has cooled down slightly – don’t leave it sitting out for more than an hour – transfer it into airtight containers. It will keep beautifully in the refrigerator for up to 3 to 4 days. For longer storage, you can freeze it in freezer-safe containers for up to 2 months. When you’re ready to reheat, you can easily make it a quick butter chicken meal again!
To reheat from the fridge, gently warm it on the stovetop over low heat, stirring occasionally. If it seems a bit thick, add a splash of water or a little extra cream to loosen it up. If reheating from frozen, thaw it overnight in the refrigerator first, then reheat as you would the refrigerated leftovers. Avoid microwaving on high heat, as this can sometimes make the chicken tough.
Frequently Asked Questions About Butter Chicken
What is butter chicken?
Butter chicken, or Murgh Makhani, is a popular Indian dish known for its rich, creamy tomato-based sauce. It features tender pieces of marinated chicken simmered in a luxurious gravy made with butter, cream, tomatoes, and a blend of aromatic spices. It’s a comforting and flavorful main course that’s beloved worldwide!
What’s the difference between butter chicken and tikka masala?
While both are delicious creamy Indian chicken dishes, there are key differences. Butter chicken typically has a smoother, richer, and milder sauce with a more prominent tomato and butter flavor. Chicken tikka masala, on the other hand, often uses yogurt-marinated chicken that’s grilled first (tikka), and its sauce is usually a bit tangier, often with a more pronounced ginger and garlic presence. The spice profiles also differ slightly, though both are wonderfully aromatic. Learn more about Indian cooking techniques.
Can I make butter chicken vegetarian?
Absolutely! You can make a fantastic vegetarian butter chicken recipe by substituting paneer (Indian cheese), tofu, or a mix of hearty vegetables like cauliflower and potatoes for the chicken. The creamy tomato sauce remains the same, providing that signature rich and comforting flavor. It’s a wonderful way to enjoy the essence of the dish without meat.
How do I make butter chicken less sweet?
If you find your butter chicken too sweet, it’s usually from the sugar balancing the tomato acidity. You can reduce or omit the sugar next time. Adding a squeeze of lemon juice or a pinch of extra garam masala can also help cut through the sweetness and add more complex flavor notes. Sometimes, using canned tomatoes that are naturally less sweet can also make a difference.
Vegetarian Butter Chicken Recipe Variations
You might be surprised how versatile this dish is! If you’re looking for a delicious vegetarian butter chicken recipe, there are several fantastic ways to adapt it. My favorite is using paneer cheese; its soft, slightly chewy texture holds up beautifully in the rich sauce. Another great option is to swap the chicken for firm tofu, which absorbs the flavors wonderfully. For a heartier meal, try using a mix of vegetables like cauliflower florets, potatoes, and peas – roast them slightly beforehand for extra flavor. You can even adapt this for a slow cooker or Instant Pot for an even easier meal!
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Butter Chicken: 10 Amazing Tips for Perfect Flavor
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A creamy and comforting butter chicken recipe that’s simple enough for a weeknight meal, featuring tender marinated chicken in a velvety tomato-cream sauce.
Ingredients
- 1.5 lbs skinless boneless chicken thighs, cut into bite-sized pieces
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp sweet paprika
- 1 tsp curry powder
- 1/2 cup Greek yogurt
- 2 tbsp vegetable oil
- 2 tbsp butter, divided
- 3 cloves garlic, minced
- 1 small onion, diced
- 1 (15 ounce) can tomato sauce
- 1 tsp sugar
- 1/2 cup heavy cream
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper (optional)
- 1 tsp garam masala
- 1 tsp curry powder
- Salt to taste
- Fresh parsley, chopped (optional, for garnish)
- Naan bread and steamed rice, to serve
Instructions
- In a bowl, mix chicken pieces with salt, garlic powder, paprika, curry powder, and Greek yogurt. Let marinate for at least 15 minutes.
- Heat vegetable oil in a skillet over medium-high heat. Brown the marinated chicken for 8-10 minutes until cooked through and golden. Remove chicken from skillet, leaving the oil.
- Reduce heat to medium. Melt 1 tbsp butter in the same skillet, scraping up any browned bits.
- Add minced garlic, diced onion, and a pinch of salt. Sauté until onion is translucent.
- Stir in tomato sauce and sugar. Simmer for 2 minutes.
- Return the chicken to the skillet. Pour in heavy cream and stir until the sauce is a uniform orange color.
- Add black pepper, optional cayenne, garam masala, 1 tsp curry powder, and salt to taste.
- Lower heat and let the butter chicken simmer for 10 minutes for flavors to meld.
- Stir in the remaining 1 tbsp cold butter until melted, creating a silky finish.
- Garnish with chopped parsley, if desired. Serve hot with naan bread and steamed rice.
Notes
- For deeper flavor, marinate chicken for up to 4 hours in the refrigerator.
- Chicken breast can be substituted for thighs, but adjust cooking time as it cooks faster.
- For a milder dish, omit cayenne pepper. For more heat, add extra cayenne or garam masala.
- Dairy-free options include coconut cream or cashew cream instead of heavy cream.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or cream if too thick.
- For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 450-550 (will vary based on exact ingredients and quantities)
- Sugar: Approx. 8-12g
- Sodium: Approx. 500-700mg
- Fat: Approx. 30-40g
- Saturated Fat: Approx. 15-20g
- Unsaturated Fat: Approx. 15-20g
- Trans Fat: Approx. 0-1g
- Carbohydrates: Approx. 15-20g
- Fiber: Approx. 2-4g
- Protein: Approx. 25-35g
- Cholesterol: Approx. 100-150mg
