This Butter Chicken Recipe is so easy and so delicious. It’s the perfect weeknight meal. Better than take out, you’ll love making this Indian Butter Chicken at home!
We are such huge fans of Indian cooking around here, especially saucy chicken recipes that we can eat with rice and warm pieces of naan.
This take on Indian butter chicken is an huge favorite in my house. It is a spin on curry that has a creamy tomato based sauce. Every single person in my family loves it and it is on the menu at least twice every month. That’s truly saying something for a mom that is regularly developing new recipes for work.
While this recipe may vary a little from traditional butter chicken, I am certain it will become a favorite in your house as well.
This recipe has become a go to for my family! My husband loves requesting it. It’s super easy to make and delicious so thank you!
How to Make Butter Chicken
This is a brief overview of how to make this delicious recipe. For the full recipe see the recipe card at the bottom of the post.
- Sauté the onions in oil. One of the keys to this recipe is to really let the onions cook down first before you add anything else.
- Melt in the butter. After the butter is melted, add in the garlic and ginger and cook until just fragrant.
- Add in the chicken. Cook for just a minute or two so that the outside is no longer cooked but they aren’t cooked through. They will finish cooking with the sauce, and be perfectly tender.
- Season the dish. Add in the garam masala, chili powder, salt and black pepper.
- Make the sauce. Stir in tomato puree, tomato paste, lemon juice, yogurt and half and half. Allow the sauce to simmer, cooking down for 10 minutes. There will still be lots of sauce left perfect for covering rice and dipping naan.
Butter Chicken Without Cream
A lot of butter chicken recipes call for cream, instead I used yogurt and half and half. This gives you perfect creaminess but is a little lighter without the heavy cream.
Half and Half
Half and half is a product sold in the United States that is literally just half heavy cream and half whole milk. If you are making this outside of the U.S. you can substitute the 1 cup half and half with 1/2 a cup heavy cream and 1/2 a cup whole milk.
Garam Masala
Garam masala is a spice blend that is used in a lot of traditional Indian cooking. It’s a spice blend, the same way that Italian seasoning is a blend of spices.
It gives the recipe a small kick and delicious signature flavor that can’t be found using anything else.The spices used vary from brand to brand but often contain the following:
- Black Pepper
- Bay Leaves
- Nutmeg
- Cumin
- Pimento
- Cloves
- Black Cardamom
- Coriander
Storing Leftovers
Leftover butter chicken can be stored in an airtight container in the refrigerator for up to five days. I like to store it separate from the rice it is served with. Be sure to only reheat the food that you plan on eat.
Because of the dairy in this recipe, this isn’t a dish I would recommend for the freezer. As with all recipes, use your best discretion when it comes to leftovers.
Other 30 minute Chicken Recipes
- My Cajun Chicken Alfredo will become another favorite. It is full of delicious yet easy flavors.
- Our Chicken Salad is a recipe you should double so you have leftovers to take to work the following day.
- Just like with my butter chicken, these Chicken Lettuce Wraps have the taste of take out in the comfort and ease of your own home.
If you make any of these great chicken recipes, leave me a comment and let me know what you think!
Butter Chicken Recipe
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion diced small
- 1/4 cup unsalted butter (56.5 grams)
- 1 tablespoon grated fresh ginger
- 2 cloves garlic
- 1 pound boneless skinless chicken breasts diced into bite-sized pieces (453.6 grams)
- 1 tablespoon garam masala read about garam masala here
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces tomato sauce (226.8 grams)
- 2 tablespoons tomato paste
- 2 teaspoons lemon juice
- 1/4 cup plain yogurt (56.8 grams)
- 1 cup half and half read about half and half here (227 grams)
- cilantro optional, for garnish
Instructions
- In a large skillet, heat extra virgin olive oil. Add diced onions to the pan and stir regularly, cooking until the onions are translucent, 5 to 7 minutes.1 tablespoon olive oil, 1 yellow onion
- Add the butter and allow it to melt completely. Then stir in the ginger and garlic, cooking for about 30 seconds to a minute or until fragrant. Be careful not to burn it.1/4 cup unsalted butter, 1 tablespoon grated fresh ginger, 2 cloves garlic
- Add the chicken and cook, stirring often until the chicken is no longer pink on the outside, about 2 minutes. No need to cook it all the way through as it will continue cooking as you add the rest of the ingredients and simmer the recipe.1 pound boneless skinless chicken breasts
- Now stir in the garam masala, chili powder, salt and black pepper. Then pour in the tomato sauce, tomato paste, lemon juice, yogurt and half and half. Stir to combine fully. Bring to a simmer and cook for about 10 minutes to allow the sauce to reduce.1 tablespoon garam masala, 1 teaspoon chili powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 8 ounces tomato sauce, 2 tablespoons tomato paste, 2 teaspoons lemon juice, 1/4 cup plain yogurt, 1 cup half and half
- The sauce will reduce but still be quite saucy. Serve in a bowl over rice, garnished with fresh cilantro (if desired), and warm naan.
RuthD says
Never had tried it or made it, wanted something different and this hit it out of the park. Awesome meal for cozy nights at home and for those of us who love to venture out on our tongues. Easy, hearty, spicy, but not hot, and really really great as left overs.
I’m so glad that you liked this as much as we do!
Carolyn says
Have tried the recipe as printed and it was very good. The next time I made it, I used shrimp instead of chicken and it was excellent.
I’m so glad you liked it!
Erin simpson says
SOOOO GOOD YALL!! and perfect!
I’m so glad that you liked this!
Kelli Campbell says
I made this about a year ago for the first time and it continues to be a requested meal and family favorite… (like I make this weekly!)
my kids love it and my husband likes it… he prefers spicier (hot) foods. What would you suggest to make this a little hotter without ruining the flavor?
Or even a similar dish but spicy?
I’m so happy you like it Kelli! The bulk of spice in this recipe comes from black pepper, so you could add more to add in extra heat.
Unique places in the World says
This butter chicken recipe is a real gem! Its simplicity and mouthwatering taste make it the perfect choice for a weeknight dinner. You’ll find it’s even better than takeout, with the added bonus of enjoying a homemade Indian butter chicken that’s both satisfying and easy to prepare. It’s a great way to elevate your dinner routine with minimal effort!
Barb says
So good!! Very easy to make as well. Tasted like the butter chicken I get in Dehli!! Yum
I’m so glad you liked it!
Carlie D says
I don’t remember the first time I made this recipe, but it’s been a couple years and this continues to be a HUGE family favorite! We call it a hug in a bowl, because it’s so comforting and cozy and delicious! I make it as written and it is always a hit! I’ve made it for guests as well and get many compliments!
I’m so happy you like this one as much as I do!