Easy Butter Chicken Recipe

This creamy butter chicken recipe delivers restaurant-quality flavors using ingredients from your regular grocery store. Ready in just 35 minutes with tender marinated chicken in a rich, aromatic tomato cream sauce.

Perfect for weeknight dinners or when you’re craving authentic Indian comfort food without the hassle!

What Makes This Butter Chicken Special

This isn’t just another curry recipe. Here’s what sets it apart:

• No specialty store trips – everything available at regular supermarkets
• Simple 3-step process – marinate, cook, make sauce
• Tender, flavorful chicken – thanks to yogurt marinade
• Rich but not heavy – perfect cream-to-spice ratio
• Mild heat level – family-friendly spicing

About Butter Chicken (Murgh Makhani)

Butter chicken originated in Northern India and has become one of the world’s most beloved curries. Despite its rich taste, it’s surprisingly mild compared to other Indian dishes.

The secret isn’t actually tons of butter – it’s the combination of aromatic spices, tangy yogurt marinade, and creamy tomato sauce that creates this incredible flavor.

Ingredients You’ll Need

For the Chicken Marinade:

• ½ cup plain full-fat yogurt
• 1 tablespoon fresh lemon juice
• 1 teaspoon turmeric powder
• 2 teaspoons garam masala
• ½ teaspoon chili powder (or cayenne)
• 1 teaspoon ground cumin
• 1 tablespoon fresh ginger, grated
• 2 garlic cloves, minced
• 1½ pounds chicken thighs, cut into bite-sized pieces

For the Curry Sauce:

• 2 tablespoons ghee, butter, or vegetable oil
• 1 cup tomato passata (tomato puree)
• 1 cup heavy cream
• 1 tablespoon sugar
• 1¼ teaspoons salt

For Serving:

• Basmati rice or white rice
• Fresh cilantro for garnish
• Naan bread (optional)

Step-by-Step Instructions

1: Marinate the Chicken (3+ Hours)

1. Mix marinade ingredients in a large bowl
2. Add chicken pieces and coat thoroughly
3. Cover and refrigerate for at least 3 hours (overnight is best)
4. Don’t skip this step – it’s key for tender, flavorful chicken

2: Cook the Chicken (5 Minutes)

1. Heat ghee or oil in large skillet over high heat
2. Remove chicken from marinade (don’t wipe off excess)
3. Cook chicken 3-4 minutes until white all over
4. Don’t worry about browning – marinade prevents this

3: Make the Sauce (20 Minutes)

1. Add tomato passata to the same skillet
2. Stir in cream, sugar, and salt
3. Add any leftover marinade from bowl
4. Reduce heat to low and simmer 20 minutes
5. Taste and adjust salt as needed
6. Garnish with cilantro before serving

Pro Tips for Perfect Butter Chicken

Marinade Secrets:

• Use full-fat yogurt for best texture
• Grate ginger fresh for maximum flavor
• Longer marinade time = more tender chicken

Cooking Tips:

• Don’t overcrowd the pan when cooking chicken
• Keep marinade on chicken while cooking
• Simmer sauce gently to prevent cream from curdling

Flavor Boosters:

• Toast whole spices before grinding for deeper flavor
• Add a pinch of garam masala at the end
• Let sauce reduce properly for rich consistency

What to Serve With Butter Chicken

Rice Options:

• Basmati rice – traditional and aromatic
• Jasmine rice – slightly sticky texture
• Brown rice – healthier whole grain option

Bread Choices:

• Naan bread – perfect for scooping sauce
• Flatbread – quick homemade option
• Pita bread – convenient store-bought alternative

Side Dishes:

• Papadums – crispy Indian crackers
• Cucumber salad – cooling contrast
• Pickled onions – tangy accompaniment

Recipe Variations

Lighter Version:

• Use ¾ cup light cream + ¼ cup milk instead of heavy cream
• Reduce butter/ghee to 1 tablespoon
• Add extra vegetables like bell peppers

Spicier Option:

• Increase chili powder to 1 teaspoon
• Add fresh chilies to marinade
• Finish with hot sauce to taste

Dairy-Free Alternative:

• Use coconut yogurt for marinade
• Replace cream with coconut milk
• Use vegetable oil instead of ghee

Make-Ahead Tips

Day Before:

• Marinate chicken up to 24 hours
• Prepare all spice blends
• Chop herbs and aromatics

Meal Prep:

• Cook full recipe and portion into containers
• Freeze up to 3 months
• Reheat gently on stovetop with splash of cream

Storage Instructions

Refrigerator: Store up to 4 days in sealed container

Freezer: Freeze up to 3 months (may need extra cream when reheating)

Reheating: Warm gently on stovetop, add cream if needed

Nutrition Information

Per serving (serves 4):

• Calories: 400
• Protein: 40g
• Carbs: 10g
• Fat: 23g

FAQs

Conclusion

This butter chicken recipe proves you don’t need complicated ingredients or techniques to create amazing Indian food at home. The secret is in the marinade and letting the sauce simmer to perfection.

Try it once, and it’ll become your go-to comfort food recipe. Serve over fluffy basmati rice with warm naan, and you’ve got a restaurant-quality meal that costs a fraction of takeout!

Butter Chicken Recipe

Discover a Chef's easy butter chicken recipe! This simple Indian curry features an unbelievably delicious sauce you'll crave, all without excess restaurant butter.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Marinating Time (minimum) 3 hours hrs

Total Time 35 minutes mins

Servings: 3 bowls

Course: Main Course

Cuisine: Indian

Calories: 485

Ingredients Equipment Method Notes

Ingredients

  

Marinade

• 1/2 cup plain yoghurt full fat
• 1 tbsp lemon juice
• 1 tsp turmeric powder
• 2 tsp garam masala
• 1/2 tsp chilli powder or cayenne pepper powder
• 1 tsp ground cumin
• 1 tbsp fresh ginger freshly grated
• 2 cloves garlic crushed
• 1.5 lb chicken thigh fillets cut into bite size pieces (750g)

Curry

• 2 tbsp ghee or butter OR 1 tbsp vegetable oil (30g)
• 1 cup tomato passata aka tomato puree
• 1 cup heavy cream thickened cream
• 1 tbsp sugar
• 1 1/4 tsp salt

To Serve

• Basmati rice or white rice
• Coriander/cilantro optional, for garnish

Equipment

• Large fry pan
• Food processor (optional)
• Mixing Bowl

Method

 

1. Optional blitz: For an extra smooth sauce, combine the Marinade ingredients (except the chicken) in a food processor and blend until smooth.
2. Marinade: Combine the Marinade ingredients with the chicken in a bowl. Cover and refrigerate overnight, or up to 24 hours (minimum 3 hrs).
3. Cook chicken: Heat the ghee (butter or oil) over high heat in a large fry pan. Take the chicken out of the Marinade but do not wipe or shake off the marinade from the chicken (but don’t pour the Marinade left in the bowl into the fry pan).
4. Place chicken in the fry pan and cook for around 3 minutes, or until the chicken is white all over (it doesn’t really brown because of the Marinade).
5. Sauce: Add the tomato passata, cream, sugar and salt. Also add any remaining marinade left in the bowl. Turn down to low and simmer for 20 minutes. Do a taste test to see if it needs more salt.
6. Garnish with coriander/cilantro leaves if using. Serve with basmati rice.

Notes

Garam Masala is a spice mix that is readily available at supermarkets nowadays. You will find it in the spice section.

Pure chilli powder – This is not chili powder as Americans know it! American Chili Powder contains things other than ground dried chili. Use pure chili powder or cayenne pepper to add a spice kick. The spiciness is very mild.

Ghee is a clarified butter used in Indian cooking. For this recipe, it can be substituted with butter or almost any neutral flavoured cooking oil.

Tomato passata is pureed tinned tomatoes. Called Tomato Puree in America. If you can’t find it, puree canned tomatoes using a blender.

For a lighter version: Use 3/4 cup light cream + 1/4 cup milk (full fat or low fat)

No Fry Quick Papadums: Place store bought raw papadums in the microwave on the edge of the turntable. Microwave for 45 seconds to 1 minute, or until puffed up. They will crisp up when they cool.