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This butter chicken recipe has all the bold Indian-inspired flavors you crave, and it’s really easy to make! There’s tons of the creamy, aromatic, and irresistible curry sauce.
Try my Quick and Easy Chickpea Coconut Curry or Easy Thai Shrimp Curry next.
Why you’ll love it
I am so excited to bring you this perfectly spiced, restaurant-style butter chicken curry! It uses a straightforward technique, and it’s effortless to source the everyday ingredients for the flavorful tomato curry sauce. It’s fragrant, mildly spicy, and so rich and buttery.
Traditionally butter chicken (Murgh Makhani) is grilled, but it’s easy to get those fantastic flavors with marinated chicken that’s then pan seared to golden perfection. My version has oodles of sauce, so you’ll want to enjoy it with plenty of basmati rice and naan bread!
What you’ll need
For the marinade
- Yogurt – use full-fat plain yogurt. It helps tenderize the chicken.
- Ginger – for a little fresh zing
- Garlic – savory goodness
- Curry powder – it’s a one-stop seasoning blend for infusing flavor that comes in a single jar! It typically includes turmeric, coriander, etc.
- Ground cumin – another staple in my pantry
- Chicken – we’re using boneless skinless chicken breasts
For the sauce
- Olive oil and butter – for pan frying and the signature base of the sauce
- Onion – I like sweet (Vidalia) onions
- Tomato sauce – international readers, this means passata
- Heavy cream – to give the sauce that fabulous silky quality
- Sugar & salt – a classic way to cut the acidity of the tomatoes and balance everything, and salt brings out the flavors
- Garam masala – your average grocery store should carry a jar of this warm blend of spices
- Cayenne pepper – to infuse a little bit of heat (not knock-your-socks-off hot)
Pro tip
Marinating the chicken overnight (up to 24 hours!) makes a big difference in flavor, so it’s good to plan ahead.
Who invented butter chicken?
- In the 1950s in Delhi, India, butter chicken was invented as a happy accident when the owners at the now-famous Moti Mahal restaurant mixed leftover grilled tandoori chicken with a buttery tomato sauce.
- The restaurant still exists today, but the dish is hugely popular outside of India as well with the South Asian diaspora and in Indian takeout restaurants across North America!
How to make butter chicken
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Combine the marinade ingredients in a prep bowl, then stir in the chicken. Refrigerate it. When ready, heat up the oil and some of the butter in a skillet. Once hot, add in the chicken pieces one by one, and discard the excess marinade.
Cook the chicken until golden, then transfer to a plate. Add the rest of the butter to the pan along with the onions. Sauté until softened and lightly browned. Scrape up any browned bits.
Stir in the tomato sauce, cream, sugar, garam masala, salt, and cayenne. Return the chicken and any juices from the plate. Increase the heat until it bubbles, then reduce it and simmer gently. Once cooked through and thickened, serve with naan, rice, and cilantro.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Here is my trusty large 12″ cast iron skillet.
- These measuring spoons are nested and magnetic for easy storage.
- I always recommend a splatter guard and kitchen tongs for ease.
Substitutions and variations
- You can adjust the spice level to your liking. It has a bit of a kick, but nothing too major. Omit the cayenne pepper for a milder version, or double it for more heat. Keep in mind the spice levels of curry powders can vary from brand to brand.
- I highly recommend following the recipe as written for the first time. I deliberately sourced easy-to-find ingredients!
- I do not recommend subbing the cream for anything lower fat. Full fat coconut milk may work, but I have not tested this.
What to serve with butter chicken
- Since there’s a good amount of sauce, you’ll want to make lots of rice with it! Basmati is the usual variety for Indian fare, but jasmine works great as well.
- Naan is a traditional chewy flatbread served with this dish and others. Serve it warm to scoop up the chicken and sauce!
- You could pair it with a traditional Raita Sauce too.
Leftovers and storage
- Store any leftover Indian butter chicken for 3-4 days in the fridge in a covered container.
- Warm slowly over a low heat so that the sauce doesn’t separate. It also reheats beautifully in the microwave!
- You can freeze it for up to 3 months. It’s a great freezer meal.
More easy chicken recipes
If you tried this homemade butter chicken recipe, please leave a star rating and review below! I can’t wait to hear from you. Or tag me on Instagram with your photos.
Simple Butter Chicken
Ingredients
Marinade:
- 1/2 cup plain yogurt full fat
- 1 tablespoon grated fresh ginger
- 6 cloves garlic minced
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 pound boneless skinless chicken breasts cut into bite-size pieces
Sauce ingredients:
- 1 tablespoon olive oil
- 1/4 cup butter divided
- 1 medium onion chopped
- 1 (15 ounce) can tomato sauce see note
- 1 cup heavy/whipping cream
- 1 tablespoon sugar
- 1 teaspoon garam masala
- 1 teaspoon salt see note
- 1/4 teaspoon cayenne pepper or to taste
For serving:
- Chopped fresh cilantro
- Cooked rice (try basmati or jasmine)
- Naan
Instructions
- In a medium prep bowl, stir together the marinade ingredients until smooth, then add the chicken and stir it in so it's nicely coated. Cover and refrigerate overnight (you could for a minimum of 1 hour, but longer is better!).
- Heat the olive oil and 1 tablespoon of the butter over medium-high heat in a large (I use a 12" one) skillet. Once the skillet is hot, add the chicken (use tongs to take it out of the bowl and don't just pour it all in the pan). Discard the rest of the marinade. Cook the chicken for about 3 minutes and flip and cook it for another 2-3 minutes. Transfer it to a plate.
- Add the remaining butter and the onions to the skillet. Reduce the heat to medium and sauté until softened and lightly browned (about 5-7 minutes). As they're cooking, use your spoon to loosen any browned bits from the bottom of the pan.
- Add in the tomato sauce, cream, sugar, garam masala, salt, and cayenne pepper. Give it a good stir.
- Add the chicken back in (along with any plate juices), and increase the heat so it's bubbling, then reduce the heat and gently simmer for another 10 minutes or until it's cooked through and the sauce has thickened up a bit. Serve with fresh cilantro sprinkled over top, rice, and naan.
Notes
- Tomato sauce in USA/Canada can be replaced with tomato puree or passata in other countries.
- Spice level: It has a little kick, so you can up the cayenne pepper if you want more heat or eliminate it if you want it mild (but ensure the curry powder you’re using is mild if that’s a concern).
- You can swap the chicken breasts with boneless skinless chicken thighs if desired. They’re less likely to dry out.
- If you’re not using sea salt or kosher salt, you may want to start with half the suggested salt amount.
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