Butter Chicken is one of the most popular curries around the world! Skip the take-out– this recipe will rival any restaurant and can be made in the comfort of your home.
Try some of our other highly raved about curries next: Mango Chicken Curry, Panang Curry, or this Vegetarian Thai Green Curry.
The Best Butter Chicken
Butter Chicken has always been one of my favorite curries, and I am so excited to finally share my version with you! The chicken is tender and juicy; it practically melts in your mouth, and the curry sauce is loaded with flavor and just the right amount of spice.
This recipe features chicken that is so tender and juicy, it practically melts in your mouth, paired with a curry sauce that’s bursting with flavor and just the right amount of spice. While our viral Coconut Chicken Curry has gone viral and is a readers favorite, it’s this recipe that we return to week after week. It’s a culinary staple in our household, a perfect blend of spices and tender chicken that never fails to delight us.
When you want to order Butter Chicken at an Indian restaurant, you may find it called Murgh Makhani. Translated, that means chicken with butter–so order with confidence! Quick Tip
Ingredients In Butter Chicken
- Cumin, Garam Masala, Turmeric, & Paprika: These spices combine to provide a warm, earthy base flavor, along with adding color and a mild, sweet taste to the dish.
- Minced Garlic & Ginger, Cayenne Pepper: These add strong and spicy flavors to the dish.
- Boneless Chicken Thighs: Ideal for absorbing flavors and staying tender.
- Greek Yogurt & Lemon Juice: Tenderize and enhance the chicken’s flavor. Use extra yogurt in these yogurt bowls.
- .Salt: Boosts overall taste.
Curry Ingredients:
- Butter & Diced Yellow Onion: Form a rich, sweet base.
- Tomato Paste & Fire-Roasted Crushed Tomatoes: Create a deep, smoky sauce.
- Heavy Cream: Adds creaminess, balancing the spice.
- White Sugar: Balances acidity.
- Basmati Rice, Fresh Cilantro, Optional Breads: Serve as accompaniments, enhancing the dish’s flavor and texture.
How To Make Butter Chicken
- Marinate: Combine spices, yogurt, lemon juice, and salt. Marinate chicken pieces in this mix for 30 minutes to overnight.
- Cook Onions: Sauté onions in butter, then add remaining spices and tomato paste.
- Cook Chicken: Add marinated chicken to the pan, cook until outside turns white.
- Add Sauce Ingredients: Stir in crushed tomatoes, cream, and sugar. Simmer until chicken is done and sauce thickens.
- Serve: Enjoy with basmati rice, cilantro, and optional naan or roti.
FAQs
Why Is Butter Chicken Called Butter Chicken?
It is named for its use of butter and cream in the makhani (butter) gravy, despite not having a large amount of butter. This departure from typical Indian masalas, where butter isn’t common, significantly alters the curry’s flavor, thus highlighting the recipe’s uniqueness.
How Is Butter Chicken Different From Tikka Masala?
It differs from Chicken Tikka Masala in a few key ways: it’s creamier, has a milder tomato flavor, and unlike Tikka Masala, which is traditionally cooked in a tandoor, Butter Chicken is pan-cooked over a fire.
What To Serve With Butter Chicken
- We love Butter Chicken served over basmati rice, yellow rice, curry rice (or white rice).
- You can serve pita bread, flatbread, roti (buttery Indian flatbread), or even naan on the side.
- Serve with a stir-fry as a side dish — think cauliflower, carrots, etc.
- A very common accompaniment to Indian dishes is an easy cucumber and yogurt salad (called Raita; find the recipe in this pumpkin curry); a plain cucumber salad or asian cucumber salad would also make a delicious side dish.
More Chicken Recipes
Butter Chicken
Equipment
- Large pan
Ingredients
- 2 tablespoons ground cumin
- 2 tablespoons garam masala
- 1-1/2 tablespoons ground turmeric
- 1 teaspoon paprika
- 1-1/2 tablespoons finely minced garlic
- 1-1/2 tablespoons finely minced ginger
- 1/8 teaspoon cayenne pepper see note 1
- 2 pounds boneless, skinless chicken thighs or breasts, see note 3
- 3/4 cup full-fat plain Greek yogurt
- 1 tablespoon lemon juice
- 1-1/2 teaspoon salt divided
- 2 tablespoons unsalted butter
- 1-1/2 cups finely diced yellow onion
- 1 tablespoon tomato paste
- 1 (14-ounce) can fire-roasted crushed tomatoes
- 1-1/4 cups heavy cream
- 1 tablespoon sugar
- Basmati rice
- Fresh cilantro optional
Instructions
- Combine cumin, garam masala, turmeric, paprika, minced ginger, minced garlic, and cayenne pepper (see note 1). Stir together and set aside.
- Trim the fat and cut the chicken into 1-inch pieces and place in a large bowl or bag. Add yogurt, lemon juice, salt, and half of the spice mix. Stir to coat, or knead if using a bag. Cover the chicken tightly, or seal the bag, and refrigerate for at least 30 minutes. Do not marinate longer than 24 hours.
- Add butter to a large pan and heat over medium heat. Add in diced onion and cook for 7–10 minutes, stirring occasionally. Reduce the heat if it begins to burn. Add in the reserved half of the spice mix and 1 tablespoon tomato paste. Stir for 2–3 minutes or until very fragrant.
- Push onion and spices to the edges of the pan and add chicken to the center. Remove chicken from the marinade, but don't clean any remaining marinade off the chicken. Cook over medium-high heat for about 3–4 minutes, or until the chicken is white on the outside, but not cooked through. Stir often and incorporate the spices and onion into the chicken as you cook.
- Once the chicken is white all over, add in can of fire-roasted crushed tomatoes, heavy cream, sugar, and 1 teaspoon salt. Stir, and reduce the heat to low. Simmer 15–20 minutes or until chicken is cooked through to 165° and sauce has thickened. Stir in some optional chopped cilantro here.
- Serve curry over cooked basmati rice (see note 2) and garnish with additional cilantro leaves. Serve with flatbread, roti, or naan.
Recipe Notes
- Measure the rice and rinse it in a fine-mesh sieve until the water runs clear.
- Place that rice in a bowl and cover it with water to soak for about 5–10 minutes.
- While the rice is soaking, fill a large pot with water and set it to boil.
- Once the water is at a rolling boil, drain the rice and add it to the pot.
- Cook without reducing the heat, for 5 minutes. Taste to ensure the rice is tender; add another minute if not. Drain and fluff with a fork.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Chelseya – I have only just this week
“found ” your website and I am amazed by the great recipes
Could you help please with the Butter Chicken. – the heavy cream amount is given in cups. I am in UK and don’t know how many MLs this is – Can you help ? Many thanks
This recipe is amazing. My family loves Indian food and they all said this is the first Indian dish I’ve made at home that tastes as good or better than our favorite restaurant. High praise because that place is so good. I followed the recipe precisely as written and the flavors were absolutely perfect. I can’t wait to try more of your recipes! Thank you!!
So thrilled to hear that! Thank you so much Garby 🙂 I hope you love whatever you try next! 🙂
Chelsea, I can’t believe it took me so long to realize that EVERYTHING you make is sooo good lol! I have tried 4 dinner recipes so far, and I didn’t even realize that they were all yours (we use an app to plan meals) until I realized the connection – they are all amazing. I love Indian food sooo much, it’s my favorite, and my partner doesn’t XD. He has tried, but this dish made him a believer!! We’ve already made it twice since discovering it a month ago. Your directions and attention to detail are superb. I made it once with thighs and once with breasts and your handy notes saved the breast version from turning out too dry! We will definitely try to do the thighs in the future. Anyway, I just wanted you to know you have a superfan couple from MI and we will be looking at your blog first any time we need a new recipe 🙂
I am thrilled to hear this! You are so sweet! Thank you so much! I am so stoked to have you guys following my site! 🙂
I’m pregnant and have been craving Indian lately. In the past week, I made your coconut curry and this butter chicken. Both were amazing! The flavor in this dish was spot-on. I did make a few adjustments, mostly to the texture. I used half of the chicken called for because I like a bit more sauce to chicken ratio. I also cooked the chicken separate from the onions so that I could puree the sauce in my blender. Roughly chopped cashews also added a nice little crunch to the dish. Thank you for an easy and very tasty recipe!
Indian was a huge pregnancy craving for me! I’m so glad you’re loving these recipes! Thanks so much for your comment! 🙂
That’s such a pretty dish!
Thank you Lisa 🙂
Hi Chelsea, this recipe sounds delicious. I’m in Australia and was wondering what I can use in place of the fire roasted tomatoes as we just have plain crushed ones, wondering if the fire roasted have more flavour.
Fire-roasted has a bit more flavor, but if you can’t find them, plain crushed tomatoes will also be delicious! Hope you love this recipe 🙂
We absolutely loved this dish! Can’t wait to make it again!
Butter chicken is one of my favorites. I haven’t made it in ages. You have inspired me. I’m going to add it to my menu next week. Thanks!
This is my favorite Indian recipe! The flavor was perfect and super easy to make.