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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Carla says
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!
I’m so glad to hear that Carla!
Courtney says
I’ve made this twice now and WOW my husband and I love it!! So easy and yummy. The second time, I did not have half and half so I used a little more yogurt and it was still DELICIOUS! Thank you!!
I’m so happy you liked it Courtney!
Supriya Kutty says
The way in which you have made this recipe seems really cool and easy to make I will definitely try today itself for my family. Butter chicken has always been my huband’s favorite dish. But this method is something new for me but thanks again for sharing this.
If you try it please let me know what you think!
Lisa says
Made this last night and it was wonderful! I was thankful I had a bit leftover for lunch today.
So glad to hear you liked it, Lisa!
Albertina Geller says
I was thinking to make butter chicken this weekend and I found your recipe. Lets see how this turn’s out and thanks a lot for sharing the recipe
Danaisya says
Was so sceptical about making this but it’s actually really good!! So I could t find the garam Marsala so I used curry powder instead and it turned out pretty good wish I could have gotten the real tase to this recipe but next time I will have the garam Marsala for sure lol! Will be making again either way!!
Definitely try it with the Garam Marsala, I think you will really love it!
Ruth says
Ingredients say tomato sauce directions say tomato purée and in the comments people say use paste instead of purée. All three have different consistencies so can be confusing to those who don’t know difference.
You are right, it should say sauce in the instructions. That is corrected now. Tomato Sauce and Tomato Puree are almost the same thing in the US with puree being only slightly thicker. Tomato paste is something very different, though also used in this recipe.
Carlie says
All 5 of my picky boys and my husband LOVED this recipe! (I do too!) It’s become a staple meal in our house! Thank you!
This makes me so happy to hear, thank you Carlie!
Veronika Julien says
Hi, I’m from the U.K. and would love U.K. try your recipe. However, I’m
A bit confuse what half and half is?
Half and half is literally half heavy cream and half whole milk. You can substitute with that to make up for the half and half in this recipe. Or you can just use heavy cream for a richer sauce.
Beverly says
My question – could you substitute white pepper and what amount.
I haven’t tried it with white pepper. I would start with 1/4 teaspoon, taste the sauce at the end and decide if you want to add more.