Butter chicken is a creamy, mildly spiced curry with tender, yogurt-marinated chicken in a rich tomato-cream sauce. The sauce is smooth and silky, with warm spices like cumin, coriander and garam masala giving depth without overpowering the buttery, slightly sweet finish. This recipe is easy because the chicken is marinated briefly and then seared before finishing in the sauce — a quick weeknight method that still feels special. Serve it with steamed basmati rice and warm naan for a classic meal, or try a simple salad on the side for a lighter plate. If you like a slightly different technique, compare methods in this restaurant-style butter chicken guide for extra tips.
Why You’ll Love This Butter Chicken
- Fast weeknight-friendly: quick 30–45 minute active time after a short marinade.
- Creamy, silky sauce that balances tomato tang, butter richness, and mild spices.
- Tender chicken cubes from a yogurt-based marinade that keeps meat juicy.
- Flexible: use cream or coconut milk to suit dietary needs.
- Pantry-friendly spices: mostly common spices you likely have on hand.
- Kid-friendly heat: chili powder is optional so you control the spice.
- Makes great leftovers and reheats well for easy lunches.
- Pairs perfectly with basmati rice or naan for a full, satisfying meal.
What Is Butter Chicken?
Butter chicken (murgh makhani) is a popular North Indian dish known for its smooth, creamy tomato sauce and tender chicken pieces. It tastes mildly spiced, slightly sweet, and buttery, with a soft, velvety texture that coats each bite. The chicken is usually marinated in yogurt and warm spices, then seared or baked to lock in juices before simmering in a tomato-cream sauce. The cooking method blends quick searing with a gentle simmer so you get depth of flavor without long slow cooking. The vibe is pure comfort food — great for family dinners, casual entertaining, or any night you want a restaurant-style curry at home.
Ingredients for Butter Chicken
For the Marinade & Chicken
- 600 g chicken breast, cubed (about 1.3 lb)
- 150 g plain yogurt (about 2/3 cup)
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp garam masala
- 1 tsp paprika
- 1 tsp salt
- 1 tbsp lemon juice
- 1 tbsp oil
For the Sauce
- 2 tbsp butter
- 1 onion, finely chopped
- 2 garlic cloves, chopped
- 1 tbsp grated ginger
- 1 tsp coriander powder
- 1 tsp garam masala
- 1/2 tsp chili powder (optional)
- 400 g passata (about 14 oz strained tomatoes)
- 150 ml cream or coconut milk (about 2/3 cup)
- 1 tsp sugar
- Salt to taste
To Serve
- Fresh cilantro for garnish
- Basmati rice and naan for serving
Ingredient Notes (Substitutions, Healthy Swaps)
- Yogurt: Use low-fat plain yogurt or Greek yogurt (thin slightly with a tablespoon of water) for a richer marinade. Non-dairy yogurt works for a dairy-free option.
- Chicken: Boneless skinless thighs can replace breast for more flavor and forgiving texture; reduce searing time slightly.
- Passata: If you don’t have passata, use canned crushed tomatoes or tomato purée (slightly adjust water if too thick).
- Cream: Substitute coconut milk for a dairy-free version; light cream or a mix of milk + butter will work but reduce creaminess.
- Butter: Use ghee for a more authentic aroma or a neutral oil if needed, though butter adds signature richness.
- Spice level: Omit or reduce chili powder for mild flavor. Add a pinch of cayenne for more heat.
- Salt & sugar: Taste the sauce as it cooks. Sugar balances acidity from tomatoes — adjust to your preference.
Step-by-Step Instructions
Step 1 – Marinate the chicken
Mix 150 g plain yogurt, 1 tsp turmeric, 1 tsp cumin, 1 tsp garam masala, 1 tsp paprika, 1 tsp salt, 1 tbsp lemon juice, and 1 tbsp oil in a bowl. Add the 600 g cubed chicken and stir until each piece is well coated. Cover and chill at least 30 minutes (or overnight).
Visual cue: The chicken will look glossy and evenly coated with the yogurt-spice mix.
Step 2 – Sear the chicken
Heat 1 tbsp oil in a pan over medium-high heat. Add the marinated chicken in batches if needed and brown until golden on all sides, about 6–8 minutes total. Remove the chicken and set aside.
Pro cue: Don’t crowd the pan — sear in batches so pieces brown instead of steaming.
Step 3 – Build the base
In the same pan, melt 2 tbsp butter over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 5 minutes. Add the chopped garlic and grated ginger and cook until fragrant, about 30–60 seconds.
Step 4 – Add spices and tomato
Stir in 1 tsp coriander powder, 1 tsp garam masala, and the optional 1/2 tsp chili powder. Pour in 400 g passata and simmer the sauce for about 10 minutes to develop flavor and reduce raw tomato taste.
Visual cue: The sauce will darken slightly and smell fragrant as the spices bloom.
Step 5 – Finish the sauce
Stir in 150 ml cream or coconut milk and 1 tsp sugar. Simmer for an additional 5 minutes, then taste and add salt as needed.
Step 6 – Combine and cook through
Return the seared chicken to the pan and stir to coat in the sauce. Simmer another 5 minutes until the chicken is cooked through and the sauce is well combined. Garnish with fresh cilantro and serve with basmati rice and naan.
Pro cue: Chicken is done when internal temperature reaches 165°F (74°C) or when cubes are no longer pink inside.
Pro Tips for Success
- Marinate longer when you can: 30 minutes is fine, but overnight gives deeper flavor and more tender chicken.
- Use a hot pan for searing: high heat seals juices and creates color and flavor.
- Don’t overcook the onions: soft and translucent is the goal, not brown or burnt.
- Adjust cream amount to texture: add a little more cream or coconut milk if you prefer a looser sauce.
- Taste and balance: the sauce should be slightly tangy, lightly sweet, and well-salted. Adjust sugar and salt at the end.
- Rest the finished dish for 5 minutes off heat to let flavors meld before serving.
Flavor Variations
- Optional: Smoky butter chicken — add 1/4 tsp smoked paprika or briefly smoke the cooked chicken with a charcoal method for a charcoal-note.
- Optional: Coconut twist — use full-fat coconut milk instead of cream for a subtle tropical flavor and dairy-free dish.
- Optional: Extra creaminess — finish with an extra tablespoon of butter or 2 tbsp cashew paste (soaked + blended) for a richer sauce.
- Optional: Spicy kick — increase chili powder or add a diced green chili while sautéing onions.
- Optional: Herby finish — stir in chopped fresh fenugreek leaves (kasuri methi) or a squeeze of lemon before serving for brightness.
Serving Suggestions
- Classic: Serve with steamed basmati rice and warm naan to soak up the sauce.
- Rice options: Try jeera (cumin) rice or fragrant saffron rice for special occasions.
- Lighter side: Pair with a crunchy cucumber-sprouted salad and lemon wedges.
- Family-style: Serve with a side of roasted vegetables or sautéed greens for color and texture.
- Plating: Spoon sauce first, arrange chicken pieces on top, then garnish with chopped cilantro and a drizzle of cream.
- Occasion: Great for weeknight dinners, easy entertaining, or meal prep for the week.
Make-Ahead, Storage & Reheating
- Make-ahead: Marinate chicken up to 24 hours in the fridge. The sauce can be made up to 2 days ahead; warm and finish by adding seared chicken.
- Storage: Keep in an airtight container in the fridge for up to 3 days.
- Reheating: Gently reheat on the stove over low-medium heat with a splash of water or cream to loosen the sauce. Heat just until warmed through to prevent drying the chicken.
- Texture notes: Sauce will thicken in the fridge. Add a little water, stock, or cream when reheating to restore the silky texture.
Storage and Freezing Instructions
- To freeze: Cool completely, then portion into freezer-safe containers leaving some headspace. Freeze up to 3 months.
- Thawing: Thaw overnight in the fridge before reheating.
- Freezing notes: Cream-based sauces can change texture after freezing and thawing; gently stir and add a splash of cream or milk while reheating to re-emulsify.
- If you prefer to avoid texture change: Freeze the tomato sauce and cooked chicken separately for better results; add cream when reheating.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
480 kcal | 36 g | 12 g | 28 g | 2 g | 780 mg
Estimates vary by brands and portions.
FAQ About Butter Chicken
Q: My sauce is too thick. How do I thin it?
A: Stir in a little water, warm stock, or extra cream a tablespoon at a time while heating until you reach the desired consistency.
Q: The sauce is too watery. What can I do?
A: Simmer the sauce uncovered on medium-low heat until it reduces and thickens. Stir occasionally to avoid sticking.
Q: How can I tell if the chicken is done?
A: Cut a cube in half to check for any pink center or use a meat thermometer; internal temp should be 165°F (74°C).
Q: Can I use chicken thighs instead of breasts?
A: Yes. Boneless thighs are juicier and more forgiving. Reduce searing time slightly if pieces are larger.
Q: What can I substitute for passata?
A: Use canned crushed tomatoes or tomato purée. If using purée, you may need to thin slightly with water.
Q: How do I make this dairy-free?
A: Use coconut milk instead of cream and a neutral oil or dairy-free butter substitute in place of butter.
Notes
- Use fresh cilantro at the end for a bright finish — add a little less while cooking to preserve its fresh flavor.
- If the yogurt curdles when searing, lower the heat or pat the chicken dry before searing to reduce moisture.
- For a smoother sauce, blend the sauce after simmering and before adding cream, then return to the pan to finish.
- Toast whole spices briefly before grinding (if using whole spices) to boost aroma.
- Warm your serving dishes slightly — warm bowls keep the curry silky while serving.
Troubleshooting
- Bland flavor: Add a pinch more salt, a squeeze of lemon, or 1 tsp sugar to balance acidity and round flavors.
- Overcooked, dry chicken: Reduce searing time and simmer just until heated through; marinating longer also helps keep meat tender.
- Sauce splits or curdles: Lower the heat before adding cream or coconut milk and stir constantly while integrating dairy.
- Burnt garlic/onion: If bits burn, remove them and start a fresh onion base; burnt pieces give bitter notes.
- Sauce too oily: Skim excess oil after simmering or chill briefly and spoon off hardened fat from the top.
Final Thoughts
This butter chicken is a simple, reliable recipe that delivers creamy sauce and tender, flavorful chicken with straightforward steps. It scales well for families or small gatherings and adapts easily to dietary needs while staying true to the classic comfort you want from this dish.
Conclusion
For another take and extra tips on butter chicken techniques and variations, see this helpful resource at Butter Chicken – RecipeTin Eats.
Butter Chicken
Ingredients
Marinade & Chicken
- 600 g chicken breast, cubed (about 1.3 lb) Boneless skinless thighs can replace breast for more flavor.
- 150 g plain yogurt (about 2/3 cup) Use low-fat or Greek yogurt for richer marinade.
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp garam masala
- 1 tsp paprika
- 1 tsp salt
- 1 tbsp lemon juice
- 1 tbsp oil For marinating and searing
Sauce
- 2 tbsp butter Use ghee for a more authentic flavor.
- 1 medium onion, finely chopped
- 2 cloves garlic, chopped
- 1 tbsp grated ginger
- 1 tsp coriander powder
- 1 tsp garam masala
- 1/2 tsp chili powder (optional) Adjust to taste.
- 400 g passata (about 14 oz strained tomatoes) Or use canned crushed tomatoes.
- 150 ml cream or coconut milk (about 2/3 cup) Use coconut milk for a dairy-free version.
- 1 tsp sugar Balances acidity from tomatoes.
To Serve
- Fresh for garnish cilantro
- As needed servings Basmati rice and naan Pairs perfectly with the dish.
Instructions
Marinate the chicken
- Mix the yogurt, turmeric, cumin, garam masala, paprika, salt, lemon juice, and oil. Add chicken and stir to coat. Cover and chill for at least 30 minutes.
Sear the chicken
- Heat oil in a pan over medium-high heat. Add marinated chicken in batches and brown for 6–8 minutes. Remove and set aside.
Build the base
- In the same pan, melt butter. Sauté onion until soft, then add garlic and ginger until fragrant.
Add spices and tomato
- Stir in coriander powder, garam masala, and chili powder. Pour in passata and simmer for 10 minutes.
Finish the sauce
- Stir in cream or coconut milk and sugar. Simmer for 5 minutes, adjusting salt as necessary.
Combine and cook through
- Return chicken to the pan, stir to coat in sauce, and simmer for another 5 minutes until cooked through.