Easy Butter Chicken
Updated
Updated
Made with lots of spices and ghee, I love how this Easy Butter Chicken is bursting with flavor. I find it’s such a comforting, hearty meal with plenty of extra sauce to soak up the rice or naan bread. I’m always daydreaming about it long after my last bite!
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Easy Homemade Butter Chicken Recipe
Butter chicken is easily one of my favorite Indian dishes. I love the pieces of juicy chicken covered in a creamy, savory, and sweet sauce. For those who say it’s time-consuming, you’ll love this version of the classic Indian dish. The chicken requires an hour to marinate (though longer is definitely better), and once you begin, dinner can be on the table in well under an hour. Trust me, this recipe is so easy that you can’t mess it up!
Butter chicken (murgh makhani) is a creamy curry dish from Northern India. As the name suggests, the sauce is made with butter (specifically clarified butter, aka ghee), which creates the rich sauce, and traditional spices like garam masala, chili powder, and fenugreek leaves add a bold flavor. Tomato sauce is added to round out the sauce.
Helpful Tips and Recipe Variations
If you don’t cook Indian food often, some of the ingredients on the list may be unfamiliar. If you’d like to make a few substitutions, here are some suggestions as well as helpful tips.
- Marinate the chicken overnight. The longer the chicken can sit in the marinade, the better the flavor. While an hour is the minimum and still results in a great flavor, I recommend longer if possible. I like to let it sit in the fridge overnight. (I would not recommend more than 24 hours; 12 would be ideal.)
- Butter chicken vs tikka masala. Both are chicken curry dishes that look and taste very similar. However, there are a few differences. While butter chicken is cooked in butter, tikka masala is primarily cooked in oil. Additionally, tikka masala is a bit spicier and contains onion in the tomato base.
- If you don’t have ghee. Use vegetable oil or coconut oil. I do not suggest regular butter as the milk solids will burn at high heat. Ghee is clarified butter; you can try making your own.
- Instead of Garam masala. Use curry powder at a 1:1 ratio, or use ½ teaspoon ground allspice.
- Sub the Fenugreek. Use an equal amount of mustard seeds, or leave them out.
- Tomato passata. Canned tomato puree or plain tomato sauce (not flavored spaghetti sauce) will work as well.
Easy Butter Chicken
Ingredients
For the Chicken
- 1½ lbs. boneless skinless chicken thighs*
- ½ cup plain yogurt, plain Greek yogurt also works
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced, or ¾ tsp dried ginger
- 2 tsp garam masala
- 1 tsp chili powder
- 1 tsp dried fenugreek leaves
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp onion powder
- 1 tsp sweet paprika
- 1 tsp kosher salt
- 1 tsp turmeric
For the Sauce
- ¼ cup ghee
- 1½ cups tomato passata
- 1 cup heavy cream
- 1 tbsp granulated sugar
- 1½ tsp kosher salt
For Serving
- cooked white rice
- fresh chopped cilantro, for garnish
- naan bread
Instructions
- Cut the chicken thighs into bite-sized pieces, set aside.
- In a large bowl whisk together the yogurt, garlic, ginger, and all the seasonings until smooth.
- Add the chicken to the bowl and toss in the marinade, cover and place in the fridge for at least one hour to marinate (12 hours is ideal.)
- Place a dutch oven or large skillet with deep sides over high heat. Once hot add the ghee. Place the marinated chicken into the pot and sear, stirring occasionally, cooking until browned on most sides, 10 minutes.
- Add the tomato passata, cream, sugar, salt, and any leftover marinade from the chicken to the pot and mix it all together, scrape any browned bits off the bottom of the pot.
- Bring to a simmer and lower the heat to medium-low. Cover and simmer for 30 minutes, stirring occasionally.
- Serve with hot cooked white rice garnished with fresh chopped cilantro, and some naan bread.
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Butter Chicken Step by Step
Gather the ingredients and get the chicken ready: Cut the chicken into bite-sized pieces.
Make the marinade: Whisk ½ cup plain yogurt, 4 cloves garlic, 1 tbsp fresh ginger, 2 tsp garam masala, 1 tsp chili powder, 1 tsp dried fenugreek leaves, 1 tsp garlic powder, 1 tsp ground cumin, 1 tsp onion powder, 1 tsp sweet paprika, 1 tsp kosher salt, and 1 tsp turmeric until smooth.
Marinate the chicken: Toss the chicken with the marinade, cover, and refrigerate for at least one hour.
Sear the chicken: Heat ¼ cup of ghee in a Dutch oven. Add the marinated chicken, searing on all sides and stirring occasionally, for about 10 minutes.
Add the sauce and simmer: Add 1½ cups of tomato passata, 1 cup of cream, 1 tbsp of sugar, 1½ tsp of salt, and any leftover marinade from the chicken to the pot and mix it all together, scraping any browned bits off the bottom of the pot. Reduce the heat, cover, and simmer for 30 minutes.
Enjoy: Serve with cooked white rice and naan.
Serving Suggestions
To savor the creamy sauce, butter chicken is typically served with naan and cooked rice, like basmati, curry rice, or cauliflower rice for a low-carb option. For a complete Indian meal, I’ll prepare a batch of mulligatawny soup to start us off, and a raspberry lassi to wash it all down.
How to Store
Leftover homemade butter chicken should be kept in an airtight container in the fridge for up to 3 days.
Butter chicken freezes fairly well. I recommend placing it in a freezer-safe Ziploc bag, remove as much air as possible, and lay flat. It will keep up to 3 months. Thaw overnight in the fridge.
The best way to reheat is on the stovetop, though the microwave will work in a pinch. Be sure to store it separately from any rice, as the rice will absorb the sauce.
