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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Cyndi says
I’m loving trying your recipes! Love everything so far! TY!!!❤️
So glad to hear that, Cyndi!
Florence Alexander says
Is the Garam Masala the sauce I see in a jar? And you only use a tablespoon?
It’s not a sauce, it is a powder seasoning mix of different spices. Yup! Only a tablespoon.
Jenniffer Miller says
Do you know how I would convert This to instant pot?
I would need to play with it a little, Jennifer to make sure I’m not giving you a recipe that would scorch.
Susan says
The fresh ginger would make it spicy as well as the black pepper
Normally I would agree with you – fresh garlic has a kick! – but in this recipe we are sautéing it first. Just like fresh garlic has a bite to it but doesn’t add spice to a dish once sautéed, the same can be said for the ginger in this recipe.
april Fleming says
Made this for dinner to night an it was so good! I wasn’t sure about the garam marsala but I’m glad I tried it, will def. Be making this again, thank you!! I’d post pic. But not sure how to 🤣
I’m so glad you branched out of your comfort zone, and even happier that you liked it! We don’t currently have a way to add photos.
Susan says
This was fabulous. The only thing I did different was 1/2 the garma masala. Easy and delicious!
I’m so glad you liked it!
Emmy says
I love this recipe and have made it many times now! Once change I make every time —> I double the spices and triple the tomato sauce! I found it to be too dry with only 8oz, and too mild with the spice. This makes it delish!! I actually double the whole recipe every time for my family of 6!
That’s so funny! I always thought this recipe boarded on too much sauce, lol, but we love it for soaking up the rice and naan.
Maurice (Moe) Paquette says
We have tried some of your recipes but we are now on a kick with an air fryer so if you could adept some of your recipes to an air fryer we would love it.
There definitely will be more coming!
Carolyn says
Can you make butter chicken with chicken legs
You can!
Katie says
This recipe was delicious! I added a tiny bit of salt at the end and didn’t put 1/2 the amount of cream. It was perfect. So yummy with rice and coriander on top.
I’m so glad you liked it!