Butter chicken is a creamy, mildly spiced dish with tender pieces of chicken bathed in a rich tomato and butter sauce. The sauce is smooth and slightly sweet, with warm spices like garam masala and cumin that give depth without heat. This recipe is straightforward: marinate, sear, make the sauce in the same pan, then finish with cream for a silky texture. It’s great for weeknight dinners and also works as a special weekend meal. Serve with basmati rice and warm naan, or spoon it over roasted vegetables for a lighter twist. If you want a quicker option, check this easy 30-minute butter chicken guide for ideas on speeding things up.
Why You’ll Love This Butter Chicken
- Simple steps: a short marinate, quick sear, and one-pan sauce make cleanup easy.
- Deep flavor: yogurt marination and toasted spices build rich, layered taste.
- Silky texture: butter and cream give a smooth, luxurious sauce.
- Flexible: use cream or coconut milk to match dairy preference.
- Crowd-pleaser: mild spices suit family dinners and guests.
- Ready with staples: uses pantry spices and canned pureed tomatoes.
- Make-ahead friendly: chicken or sauce can be prepped ahead for fast cooking.
- Balanced meal: pairs perfectly with basmati rice and naan or a veggie side.
What Is Butter Chicken?
Butter chicken (murgh makhani) is a North Indian dish of marinated chicken cooked in a tomato-based cream sauce. It tastes creamy, mildly spiced, and slightly sweet with a buttery mouthfeel. The chicken is usually marinated in yogurt and warm spices, then seared to lock in juices before joining a simmered tomato-spice sauce. The result is cozy, comforting food that works for weeknight meals, casual dinner parties, or any time you want a satisfying, saucy main.
The cooking method here is quick and forgiving: marinate, sear, sauté aromatics, simmer tomato sauce, then finish with cream. The vibe is comfort food — familiar, rich, and easy to plate with rice or bread.
Ingredients for Butter Chicken
For the Base (marinade & chicken)
- 600 g chicken breast, diced
- 150 g plain yogurt
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp garam masala
- 1 tsp sweet 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 pureed tomatoes
- 150 ml cream or coconut milk
- 1 tsp sugar
- Salt to taste
To Serve
- Fresh cilantro for garnish
- Basmati rice and naan to serve
Ingredient Notes (Substitutions, Healthy Swaps)
- Yogurt: Use low-fat plain yogurt to reduce calories, or coconut yogurt for dairy-free marination (taste will shift slightly).
- Chicken: You can use thigh meat (boneless) instead of breast for juicier pieces; cook time may vary slightly.
- Cream alternative: Use full-fat coconut milk for a dairy-free finish. Light cream reduces richness but still works.
- Pureed tomatoes: Use canned crushed tomatoes or blend fresh tomatoes if needed — keep the same weight/volume.
- Butter vs oil: Butter adds signature richness. For dairy-free, replace butter with 2 tbsp oil and use coconut milk.
- Spices: If fresh ground spices are not available, use the same amounts of pre-ground spices. Adjust to taste.
- Heat: Omit or reduce chili powder if you prefer a milder dish.
Step-by-Step Instructions
Step 1 – Marinate the chicken
Combine 150 g plain yogurt, 1 tsp turmeric, 1 tsp cumin, 1 tsp garam masala, 1 tsp sweet paprika, 1 tsp salt, 1 tbsp lemon juice, and 1 tbsp oil in a bowl. Add 600 g diced chicken breast and mix so each piece is coated. Cover and refrigerate for at least 30 minutes, or overnight for better flavor.
Visual cue: The chicken should look well coated and a little glossy from the yogurt.
Step 2 – Sear the chicken
Heat a skillet over medium-high heat and add a little oil if needed. Add the marinated chicken in a single layer and brown on all sides for about 6–8 minutes. Remove the chicken and set aside — it will finish cooking in the sauce.
Pro cue: Don’t crowd the pan; sear in batches if necessary so pieces brown, not steam.
Step 3 – Start the sauce
In the same pan, melt 2 tbsp butter over medium heat. Add 1 finely chopped onion and cook until soft, about 5 minutes. Add 2 chopped garlic cloves and 1 tbsp grated ginger and cook for 1 minute until fragrant.
Step 4 – Add spices and tomatoes
Stir in 1 tsp coriander powder, 1 tsp garam masala, and 1/2 tsp chili powder (optional) and cook briefly to bloom the spices. Add 400 g pureed tomatoes and simmer for about 10 minutes so the flavors meld and the sauce thickens slightly.
Visual cue: Sauce will reduce and darken a shade; it should coat a spoon lightly.
Step 5 – Finish the sauce and return chicken
Stir in 150 ml cream (or coconut milk) and 1 tsp sugar. Return the seared chicken to the pan and mix well. Simmer for another 5 minutes until the chicken is cooked through and the sauce is warm and smooth. Taste and add salt to preference.
Step 6 – Serve and garnish
Garnish with fresh cilantro and serve over basmati rice with naan on the side. Enjoy warm.
Pro cue: If the sauce is too thick, add a splash of water or extra cream to loosen it to your preferred consistency.
Pro Tips for Success
- Marinate longer for deeper flavor — 30 minutes is fine, but overnight is best.
- Use medium-high heat to sear chicken fast and lock juices; reduce heat for the sauce to avoid burning.
- Toast spices in the pan for 30–60 seconds before adding tomatoes to release their oils and aroma.
- Fold cream into the sauce off the high heat to keep it smooth and avoid curdling.
- Taste and adjust salt and sugar at the end; tomatoes differ in acidity and sweetness.
- If using thigh meat, sear slightly longer and ensure internal temperature reaches safe doneness.
- Use a heavy-bottom pan to prevent the sauce from sticking and scorching.
Flavor Variations
- Optional: Smoky butter chicken — add 1/2 tsp smoked paprika and a small smoked chili for a subtle smoky note.
- Optional: Coconut-style — replace cream with 150 ml full-fat coconut milk for a dairy-free, lightly sweet version.
- Optional: Extra tang — add a splash more lemon juice at the end for brightness.
- Optional: Garam masala boost — stir in 1/2 tsp extra garam masala at the finish for a more aromatic profile.
- Optional: Nutty creaminess — stir in 1–2 tbsp ground cashew paste (made from soaked cashews) for a richer sauce.
- Optional: Vegetables added — fold in cooked cauliflower florets or spinach in the last 5 minutes for bulk and color.
Serving Suggestions
- Classic: Serve over steamed basmati rice with warm naan.
- Low-carb: Spoon the curry over roasted cauliflower rice and add a cucumber salad.
- Family-style: Place the pan in the center and let everyone serve themselves with garnishes.
- Meal prep: Portion with rice and a side of steamed greens for ready lunches.
- Dinner party: Plate with a drizzle of cream, fresh cilantro, and lemon wedges on the side.
- Kid-friendly: Keep the chili powder out and serve with buttered naan and carrot sticks.
Make-Ahead, Storage & Reheating
- Make-ahead: Marinate the chicken up to 24 hours in advance. You can also prepare the sauce and keep it separate from the chicken.
- Fridge storage: Store cooled curry in an airtight container for up to 3–4 days. Keep rice and naan separate for best texture.
- Reheating: Reheat gently on the stove over low-medium heat, stirring and adding a splash of water or cream if the sauce has thickened. Avoid rapid, high heat to prevent cream separation.
- Texture changes: The sauce may thicken in the fridge. It will loosen on reheating, but very frequent reheats can reduce creaminess.
Storage and Freezing Instructions
- Freezing: This curry freezes well. Cool fully, place in freezer-safe containers or bags, and freeze for up to 2–3 months. Leave some headspace for expansion.
- Thawing: Thaw in the fridge overnight before reheating. Reheat gently on low heat and add a splash of cream or water if needed to restore texture.
- If you prefer not to freeze: Freeze only the sauce or only the cooked chicken for better texture control. Reheat and combine when ready to eat.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium —|—:|—:|—:|—:|—: Approx. 520 kcal | 38 g | 12 g | 34 g | 2 g | 820 mg
Estimates vary by brands and portions.
FAQ About Butter Chicken
- Q: Why is my sauce too thin?
- A: Simmer longer without the lid to reduce and thicken. Increase heat slightly and stir so it doesn’t burn.
- Q: Why did the cream split?
- A: High heat can cause splitting. Remove from high heat, stir in cream off-heat, and warm gently.
- Q: How do I know chicken is fully cooked?
- A: Dice should reach an internal temperature of 165°F (74°C) and be white throughout with clear juices.
- Q: Can I use frozen chicken?
- A: Thaw fully before marinating and searing so it browns properly and cooks evenly.
- Q: Can I make it spicier?
- A: Yes — increase chili powder or add a diced green chili when cooking onions. Add gradually and taste.
- Q: Can I skip the yogurt in the marinade?
- A: Yogurt tenderizes and adds tang. If skipped, use a little lemon juice and oil, but expect less tender results.
Notes
- Finish with a small pat of butter for extra sheen and gloss before serving.
- Garnish with chopped cilantro and a few drops of cream in a swirl for a pretty plate.
- Warm the naan briefly in a dry pan before serving so it’s soft and fragrant.
- Use fresh ginger and garlic for the best bright flavor; powdered forms change the taste.
- Label and date leftover containers so you use them within the safe fridge/freezer window.
Troubleshooting
- Bland flavor: Increase salt slightly, add a pinch more sugar, or a splash of lemon to brighten.
- Overcooked chicken: Slice one piece open to check; next time sear less and finish gently in the sauce.
- Burnt bottom: Reduce heat, deglaze the pan with a little water and scrape up browned bits; transfer sauce to a clean pan if needed.
- Too spicy: Stir in extra cream or a spoon of yogurt to tone the heat down.
- Too thin sauce: Simmer uncovered until it reduces to coat the back of a spoon.
- Curdled sauce: Remove from heat, whisk in a bit of cold cream or a cube of cold butter to bring it back together.
Final Thoughts
This butter chicken is simple to make, rich in flavor, and flexible for home cooks. With a short prep and a forgiving technique, it delivers a restaurant-style result at home. Marinate well, sear for color, and finish gently with cream to get the classic silky sauce.
Conclusion
For a tested reference and more variations on this classic, see Butter Chicken – RecipeTin Eats.
Butter Chicken
Ingredients
For the Base (marinade & chicken)
- 600 g chicken breast, diced Thigh meat can be used for juicier pieces.
- 150 g plain yogurt Low-fat or coconut yogurt can be used.
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp garam masala
- 1 tsp sweet paprika
- 1 tsp salt
- 1 tbsp lemon juice
- 1 tbsp oil
For the Sauce
- 2 tbsp butter Can be replaced with oil for dairy-free option.
- 1 large onion, finely chopped
- 2 cloves garlic, chopped Fresh garlic recommended for the best flavor.
- 1 tbsp grated ginger Fresh is preferred.
- 1 tsp coriander powder
- 1 tsp garam masala
- 1/2 tsp chili powder (optional) Can be omitted for a milder dish.
- 400 g pureed tomatoes Canned or homemade can be used.
- 150 ml cream or coconut milk Coconut milk for dairy-free version.
- 1 tsp sugar
- to taste salt
To Serve
- to taste fresh cilantro for garnish
- basmati rice and naan For serving.
Instructions
Marinate the chicken
- Combine yogurt, turmeric, cumin, garam masala, sweet paprika, salt, lemon juice, and oil in a bowl.
- Add diced chicken and mix to coat. Cover and refrigerate for at least 30 minutes or overnight.
Sear the chicken
- Heat a skillet over medium-high heat and add oil if needed.
- Sear the marinated chicken for about 6-8 minutes until browned, then set aside.
Start the sauce
- In the same pan, melt butter over medium heat and add onion. Cook until soft.
- Add garlic and ginger, cooking for 1 minute until fragrant.
Add spices and tomatoes
- Stir in coriander powder, garam masala, and chili powder. Cook briefly.
- Add pureed tomatoes and simmer for about 10 minutes until sauce thickens.
Finish the sauce and return chicken
- Stir in cream and sugar. Return seared chicken to pan and simmer until cooked through.
Serve and garnish
- Garnish with cilantro and serve over basmati rice with naan.