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If you think restaurant-quality Indian food is out of reach in your home kitchen, this easy Butter Chicken recipe is for you. It has tender, juicy chicken simmered in a spiced creamy tomato sauce, and itโs ready in just 30 minutes. Serve it with simple basmati rice, chewy naan, and a dollop of plain yogurt if desired.
Megganโs notes
To create a Butter Chicken recipe worthy of my own dinner table and yours, I took the lessons I had learned in culinary school and from previous Indian recipes, and just started cooking.
The secret to restaurant-quality Butter Chicken at home is to identify and select the right spices. Garam masala, red chili powder, and fenugreek leaves might not already be in your spice cabinet, but they are essential to the flavor of this recipe. Luckily you can find them in many well-stocked grocery stores, international markets, and online.
Once you track those down, the rest is easy: soften onions, garlic, and ginger and a combination of butter and oil, add the chicken, tomato paste and spices. Finally, stir in a splash of heavy cream. It really is that easy, and itโs fast, too. In 30 minutes or less, you can tuck into a tasty bowl of Butter Chicken, and it might be the most impressive meal you make all week.
Butter Chicken ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
- Boneless chicken breasts or thighs: Seek out the boneless, skinless version of either, or use a mix of both. Cut into bite-sized pieces (about 1-inch).
- Garam masala:ย Find this Indian spice blend at the store, or make your own garam masala with 2 tablespoons ground cinnamon, 1 tablespoon freshly ground black pepper, 2 teaspoons ground cloves, 1 teaspoon ground cardamom, and 1 teaspoon ground ginger (See Recipe FAQs for information on using whole spices).ย
- Red chili powder:ย Look for a single ground chili or a blend of different kinds, but not the Americanized โchili powderโ used in chili recipes. Guntur andย Kashmiri chili powderย are popular varieties, or substitute cayenne pepper.
- Fenugreek leaves:ย Also known asย kasoori methi, this herb is a staple in Indian cuisines, especially chutneys and curries, and gives a distinct bittersweet taste. Substitute ยฝ teaspoonย ground fenugreekย for the leaves. If neither of those is available, you can substitute ยฝ teaspoon dried ground mustard, but the flavor of the finished product will be a bit different.
- Heavy cream: Unsweetened coconut milk (the kind sold in cans, not cartons) is a suitable substitute. If you donโt have cream or coconut milk, full-fat plain Greek yogurt can work in a pinch.
- Cooked rice: Learn how to cook perfect basmati rice every time. It cooks on the stove for 12 minutes, then leave it covered for 10 minutes longer. Itโs light and fluffy every single time, and itโs exactly what you want for all your favorite Indian recipes.
How to Make Butter Chicken
- In a large Dutch oven or large skillet over medium heat, add oil and butter. Add onions and cook until lightly golden, about 5 minutes. Stir in garlic and ginger, and cook until fragrant, about 30 seconds, stirring often.
- Add the chicken, tomato paste, garam masala, chili powder, fenugreek leaves, ground cumin, turmeric, 1 teaspoon salt, and ยฝ teaspoon pepper. Stir together and cook for 5 minutes, stirring occasionally.
- Reduce heat, add the heavy cream, and gently simmer until chicken is thoroughly cooked and reaches 165 degrees on a digital thermometer, about 10 minutes more.
- Season to taste with salt and freshly ground black pepper. Garnish with cilantro. Serve over cooked rice with naan bread on the side.
Butter Chicken tips
- Yield:ย This recipe makes about 3 cups of Butter Chicken, enough for 4 entree-sized servings.
- Storage:ย Store leftovers in an airtight container in the refrigerator for 3 to 4 days, or freeze for up to 2 months. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave until chicken reaches 165 degrees internally.ย
- Freezer:ย Butter Chicken is a great freezer-friendly dish. Cool the chicken and sauce completely, then pack into freezer-safe containers, leaving at least 1 inch for expansion. Label, date, and freeze for up to 3 months. Thaw overnight in the refrigerator. Reheat on the stove or in the microwave to 165 degrees.
Frequently Asked Questions
To make homemade garam masala with whole spices instead of ground:
1. In a small skillet over medium-high heat, add 10 cinnamon sticks, 1 tablespoon whole black peppercorns, and 1 tablespoon whole cloves, and toast until fragrant, about 1 minute.
2. Transfer to a spice grinder and add the seeds of 12 green cardamom pods (cracked open, seeds removed, pods discarded), and 1 teaspoon ground ginger. Pulse until finely ground. Store covered in the pantry for up to 3 months.
You can also grind the spices by hand in a mortar and pestle.
Traditional sides include cooked jasmine or basmati rice and warm naan. Some folks like to swap in cauliflower rice for a lower-carb alternative.
When I have a bit of extra time and ingredients on hand, I also like to add a side of raita, a spiced cucumber-yogurt dip. And if Iโm really in the mood to recreate a restaurant-style experience, I mix up a batch of Mango Lassis.
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Butter Chicken Recipe (Easy)
Ingredientsย
- 1 tablespoon vegetable oil or other neutral oil
- 1 tablespoon butter
- 1 medium onion peeled and diced
- Salt and freshly ground black pepper
- 2 cloves garlic minced
- 1 teaspoon minced fresh ginger
- 1 pound boneless, skinless, chicken breasts or thighs, cut into 1-inch pieces
- 1/4 cup tomato paste
- 1 tablespoon garam masala (see note 1)
- 1 teaspoon red chili powder (see note 2)
- 1 teaspoon fenugreek leaves or ยฝ teaspoon ground fenugreek (see note 3)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1 cup heavy cream or unsweetened canned coconut milk
- Fresh cilantro leaves for garnish
- Cooked rice and naan bread or plain yogurt, for serving
Instructionsย
- In a large Dutch oven or large skillet over medium heat, add oil and butter. Add onions and cook until lightly golden, about 5 minutes.
- Stir in garlic and ginger, and cook until fragrant, about 30 seconds, stirring often.
- Add the chicken, tomato paste, garam masala, chili powder, fenugreek leaves, ground cumin, turmeric, 1 teaspoon salt, and ยฝ teaspoon pepper. Stir together and cook for 5 minutes, stirring occasionally.
- Reduce heat, add the heavy cream and gently simmer until chicken is thoroughly cooked and reaches 165 degrees on a digital thermometer, about 10 minutes more.
- Season to taste with salt and freshly ground black pepper. Garnish with cilantro. Serve over cooked rice with naan bread on the side.
Notes
- Garam masala:ย Find this Indian spice blend at the store, or make your own garam masala with 2 Tbsp. ground cinnamon, 1 Tbsp. freshly ground black pepper, 2 tsp. ground cloves, 1 tsp. ground cardamom, and 1 tsp. ground ginger (See FAQs for information on using whole spices).ย
- Red chili powder: A single or blend of ground chilies, not the Americanized โchili powderโ used in chili recipes. Kashmiri and Guntur chilies are popular varieties, or substitute cayenne pepper.ย
- Fenugreek leaves: Also known as kasoori methi, this herb is a staple in Indian cuisines, especially chutneys and curries, and gives a distinct bittersweet taste. Substitute ยฝ tsp ground fenugreek for the leaves. If neither of those are available, you can substitute ยฝ tsp dried ground mustard, but the flavor of the dish will be different.ย
- Yield: This recipe makes about 3 cups of Butter Chicken, enough for 4 servings, ยพ cup each.ย
- Storage: Store leftovers in an airtight container in the refrigerator for 3 to 4 days, or freeze for up to 2 months. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave until chicken reaches 165 degrees internally.ย
This was very good โ whole family enjoyed it. Used heavy cream โ will use coconut milk next time, but amazing taste!!! Great choice as usualโฆ
Iโm so happy you loved it, Ryan! Take care! โ Meggan