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, also known as Murgh Makhani, 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 step by step 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
One of the keys to this recipe is to really let the onions cook down in oil first before you add anything else.
Melt the Butter
Add the butter to the sautéed onions and let it melt. Then add in the garlic and ginger and cook until fragrant.
Add the Chicken
Cook the chicken for just a minute or two so that the outside is no longer pink. You don’t need to cook the chicken all the way through, it will finish cooking with the sauce, and be perfectly tender.
Add the Seasonings
Add in the garam masala, chili powder, salt and black pepper. Toss the chicken in the seasonings to combine.
Make the Sauce and Let it Simmer
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.
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.
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 see note 1
- 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 see note 2 (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.
Recipe Video
Notes
- Garam Masala is a spice blend that you can find in the international food aisle. It is typically made of: black pepper, bay leaves, nutmeg, cumin, pimento, cloves, black cardamom, and coriander.
- 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.
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Andrea says
Made this for dinner tonight and it was delicious. I will definitely be making this again. Thanks for the recipe.
I’m so happy you liked it!
Jane says
It amazing!! Very tasty!!
So glad you liked it Jane!
Nicole says
Has anyone tried in pressure cooker? I’m wondering how I can convert it to that?
Jennifer says
Is it possible to make this into a marinade? Want to make the chicken as tenderas possible!
I haven’t tried that, if you do be sure to let me know how it goes!
Alyssa says
I’ve used the yogurt with spices as a chicken marinade, makes it very tender. I’ll add more of the spices to taste as I make the sauce too.
Aws says
Pre-soak the chicken in buttermilk. (Even better make your own using lemon). Soak overnight or for as little as an hour if you dice it up first. 😊
Katharina says
What is 1 pot Half and Half?
8 ounces of half and half. If that doesn’t answer your question, please do reach out again so I can help figure it out with you.
Celeste Duncan says
It says cup now.
Sue says
Might sound thick but I am in the UK and not sue what half and half is.
Is it milk?
Thank you
Sue, I actually get this question enough that I’m going to start adding a note in my recipes every time I use it. It is something sold in the dairy section in the U.S. that is essentially half whole milk and half cream. So you could replace it with 1/2 a cup whole milk and 1/2 a cup heavy cream.
Neel says
8 ounces of tomato sauce!! Is’nt it too much?
This is a very saucy recipe to be sure, but that’s how my family loves it. Perfect for soaking rice. Delicious!
Fiona says
I suspect that if you’re not American, this translates to passata or tomato puree, not ketchup. A can of finely chopped tomatoes will substitute well.
Shelly says
What kind of tomato puree do you use?
It’s just a small can of tomato paste. If you can’t find it, you can leave it out of the recipe and you will still enjoy it.
Germaine says
Love the sauce – is it possible to double it when making the recipe – I generally use boneless skinless thighs as I find the breast on the dry side..
You absolutely could double it. But I wouldn’t! My husband likes the sauce more than the meat in Indian dishes, so this recipe is heavy on the sauce as it is!
Tiffany says
Wow!!! Made this recipe and we loved it! My husband said it’s a keeper. So I will definitely be making this again! Thank you so much, I really love your recipes!
So happy you liked it Tiffany!
LaVonne says
This dish is easy to prepare and healthy! My husband loves it and his idea of international recipes is pizza and pasta. I’m planning on preparing it again next week.
Hahahaha!! Thanks for the laugh, LaVonne, I love it. And thank you for taking the time to come back and let me know!
Amy Knight says
Have you ever substituted potatoes for the chicken? If so, how did you do it?
I haven’t, but that sounds really good. If you are looking to make it vegetarian, I would consider half potatoes and half cauliflower!
Amy Knight says
Thank you for reminding me about cauliflower! I looked at another site and it suggested sautéing the potatoes and then adding in the sauce. I’m giving it a try tomorrow night!
Let me know how it goes!