There’s something about butter chicken that instantly transports me back to cozy dinners with my family, the kitchen filled with warm spices and that unmistakable creamy aroma that just wraps around you like a soft blanket. I remember the first time I made this slow-cooked butter chicken—it wasn’t perfect, but the smell alone had everyone hovering around the stove, sneaking tastes before the meal was even ready. The rich, buttery tomato sauce with tender chicken pieces feels like a hug on a plate. If you’ve ever marveled at how some recipes seem to balance bold flavors with comforting ease—this one’s definitely up there. It’s like the cousin of your favorite curry, but with an extra velvety touch that makes you want to scoop up every last bit of sauce with naan or rice. Honestly, if you haven’t tried homemade butter chicken yet, you’re in for a delicious surprise.
What is butter chicken?
Butter chicken—also called Murgh Makhani, if you want to get fancy—is essentially chicken simmered in a luscious, buttery tomato-based sauce that’s just bursting with flavor. Picture tender chicken pieces cooked slowly so they soak up all the spices, then folded into a silky sauce made with butter, cream, tomatoes, and a fragrant mix of spices like garam masala, cumin, and coriander. The “butter” part isn’t just in the name; it’s the rich buttery base that gives this dish its signature indulgent flavor. Originating from Delhi in the 1950s, butter chicken was born out of the idea to use leftover tandoori chicken and create a smooth, mildly spiced curry that everyone—and I mean everyone—would love. Think of it as the ultimate comfort food with roots in traditional Indian cooking but wonderfully approachable for home cooks.
Why you’ll love this recipe?
What I’ve realized about my butter chicken recipe is that it nails that perfect balance of flavor and ease, which isn’t always easy to find with curries. You get this beautiful, mellow sauce that’s creamy but not heavy, packing just enough spice to keep it interesting without overwhelming your taste buds. I always do this when I want something special but can’t spend hours in the kitchen—this recipe comes together gently without requiring tons of babysitting. And trust me, it’s budget-friendly. Chicken thighs, canned tomatoes, and pantry spices are affordable staples, yet this dish feels like something you’d order at a fancy restaurant.
Beyond the basics, it’s versatile too—serve it over steaming basmati rice, swirl it through some buttery naan, or even use it as a cozy filling for wraps when you’re in a hurry. Plus, I love sharing this with friends because it’s a crowd pleaser; everyone ends up licking their plates. A bit like my go-to chicken tikka masala, but butter chicken has this softer, creamier vibe that really hits the comfort spot. My kids actually ask for seconds, which isn’t something I take for granted given how picky they can be. Honestly, this recipe is the reason I started feeling brave enough to cook more Indian dishes at home—it’s my gateway curry!
How do I make butter chicken?
Quick Overview
Here’s the gist: you start by marinating the chicken with spices and yogurt to tenderize and infuse it with flavor. Then, you simmer it low and slow in a luscious sauce made from butter, tomatoes, cream, and a secret blend of warming spices. The whole process smells incredible and fills your home with a rich, cozy vibe. What makes this especially lovely is how forgiving it is; you don’t need precise timing, and you can tweak the spice level depending on your mood or who’s at the table. It’s honestly a recipe I’ve made dozens of times, and every time, it turns out smooth, creamy, and comforting—a true lifesaver when I want something nourishing but fuss-free.
Ingredients
What is the recipe for chicken marinade?
- 1.5 lbs boneless chicken thighs, cut into bite-sized pieces (I always use thighs because they stay juicy and tender)
- 1/2 cup plain yogurt (full-fat yogurt works best for that tenderizing magic)
- 1 tablespoon lemon juice (helps brighten the marinade)
- 2 teaspoons garam masala (freshly ground if possible—it makes a world of difference)
- 1 teaspoon turmeric
- 1 teaspoon chili powder or paprika (adjust to your heat preference)
- Salt to taste
For the Sauce:
- 4 tablespoons unsalted butter (don’t skip this—real butter is the heart of the dish)
- 1 large onion, finely chopped
- 3 cloves garlic, minced (I use the garlic press; it’s faster and juicy)
- 1 tablespoon freshly grated ginger
- 1 teaspoon cumin seeds or ground cumin
- 1 1/2 cups canned crushed tomatoes (or fresh tomatoes pureed—I’ve tried both!)
- 1 cup heavy cream or coconut cream for a dairy-free twist (the creaminess just melts into the sauce)
- 1 teaspoon ground coriander
- 1 teaspoon paprika (for that vibrant color and slight smokiness)
- 1 teaspoon garam masala (added near the end for aroma)
- Salt and pepper to taste
- Fresh cilantro for garnish
Step-by-Step Instructions
Step 1: Marinate Your Chicken
In a bowl, toss your chicken pieces with yogurt, lemon juice, garam masala, turmeric, chili powder, and a pinch of salt. Mix well so every piece is coated. Let it sit for at least 1 hour (overnight if you have time—trust me, it’s worth it). I once skipped marinating for the sake of speed and honestly, the chicken was good, but nowhere near as tender and flavorful.
Step 2: Sauté the Aromatics
In a heavy-bottomed pan, melt the butter over medium heat. Add cumin seeds first, letting them sizzle until fragrant. Then toss in chopped onions and cook until golden and soft, about 10 minutes. This step builds the base flavor, so be patient! Stir in garlic and ginger, cooking for another 2-3 minutes to take away the raw edge.
Step 3: Add Your Tomatoes and Spices
Pour in the crushed tomatoes along with coriander, paprika, and a pinch of salt. Simmer this mixture gently until the oil starts to separate from the sauce—usually around 10-12 minutes. This is the point your kitchen starts to smell like the best kind of comfort zone. If the sauce gets too thick, don’t be shy about adding a splash of water.
Step 4: Cook the Chicken
Stir the marinated chicken into the sauce, making sure each piece is nestled in the rich liquid. Cover and simmer on low heat for about 20-25 minutes, stirring occasionally until the chicken is cooked through and tender. If you want even more tender meat, you can let it go for 40 minutes on very low. I no longer rush this step—slow and steady is the way.
Step 5: Stir in the Cream
Lower the heat and slowly add the cream, stirring gently so it blends in and makes the sauce smooth and velvety. Taste and adjust seasoning with salt, pepper, or more garam masala if you want to give it an extra kick.
Step 6: Garnish and Serve
Top your butter chicken with freshly chopped cilantro for a pop of color and freshness. Serve piping hot with basmati rice, naan, or even some buttery chapati to soak up all that delicious sauce.
What to Serve It With
For Breakfast: While not your usual morning dish, a small cup of leftover butter chicken over toasted naan with a sprinkle of fresh herbs pairs surprisingly well with a strong cup of chai or coffee. It’s a cozy start on a chilly weekend morning when you want something different.
For Brunch: Serve it up with a side of lightly spiced scrambled eggs, fluffy basmati rice, and a mango lassi to cool down the spices. For an elegant touch, garnish the plate with fresh pomegranate seeds or slivers of toasted almonds.
As Dinner: This is where butter chicken really shines. Pair it with saffron rice, garlic naan, and a crisp cucumber raita to balance the richness. Throw in some roasted vegetables or a simple salad with lemon vinaigrette, and you’ve got a feast. I often make a big batch so we can enjoy leftovers with fluffy flatbreads the next day.
For Cozy Snacks: Use leftover butter chicken as a filling for wraps or sandwiches along with fresh greens and a drizzle of yogurt sauce for quick and satisfying munchies. Perfect for movie nights or when you want something indulgent yet easy.
Top Tips for Perfecting Your Butter Chicken
Marinating Magic: The longer you marinate your chicken, the more tender and flavorful it will be. Overnight is ideal, but even one hour helps. Don’t rush this step like I once did—it really changes everything.
Butter vs. Oil: I learned early on to use real butter instead of just oil or ghee for a richer sauce, but you can play with combining both. The butter adds that signature silky texture.
Spice Balance: Adjust your garam masala and chili powder according to taste. I like mine moderately spiced with a touch of sweetness, but I keep chili powder out of the kids’ portions and add more spice to my own plate after cooking.
Tomatoes Count: Use good-quality canned tomatoes or ripe fresh ones for the base. The sauce depends on tomato richness, and I found fresh tomatoes give a brighter taste while canned has consistent depth.
Don’t Overcook the Cream: Add cream at the end on low heat to avoid curdling. Stir gently and avoid boiling once the cream is in.
Double the Sauce, Please: If you’re like me and want to savor every drop, double the sauce ingredients and freeze leftovers. Butter chicken sauce is heavenly reheated.
Gluten-Free Friendly: This recipe is naturally gluten-free, but always check labels on your spices and tomato products if you’re serving someone with intolerance.
After so many batches, I still get excited making this one—both because it smells like home and because it’s been part of so many celebrations and quiet weeknights alike.
Storing and Reheating Tips
Room Temperature: You can leave butter chicken out for up to 2 hours, but no longer to keep it safe and fresh. Cover it loosely with foil if you’re setting it on the counter to serve gradually over a party.
Refrigerator Storage: Store in an airtight container for 3 to 4 days. The sauce thickens as it chills, so when reheating, add a splash of water or cream to loosen it up while warming gently on the stove or microwave.
Freezer Instructions: Butter chicken freezes beautifully. Pack it in freezer-safe bags or containers, up to 3 months. Thaw overnight in the fridge before reheating. I always add fresh cilantro after reheating for that fresh lift.
Glaze Timing Advice: Since this recipe doesn’t have a glaze per se, the finishing touch is that swirl of cream or a bit of fresh butter stirred just before serving to make it extra silky. If storing, leave the butter or cream out and add fresh when warming.
Frequently Asked Questions
Final Thoughts
Butter chicken is one of those dishes that somehow feels like both home and an adventure—the kind you happily make on a rainy night or when friends are coming over and you want something memorable but not stressful. It’s rich, comforting, and surprisingly forgiving. I love how it invites creativity, whether you’re serving it traditionally with naan or reimagining it with sides that suit your mood. If this recipe becomes a staple for you like it did for me, don’t hesitate to experiment with spice levels or swap in coconut milk for a twist. And please, share your versions and stories with me—I really can’t wait to hear how yours turns out! Happy cooking, my friend.
butter chicken
Ingredients
Main Ingredients
- 1 pound ground chicken
- 1 large egg
- 0.5 cup panko breadcrumbs use gluten-free if needed
- 0.5 teaspoon salt or to taste
- 0.5 teaspoon freshly ground black pepper or to taste
- 2 tablespoons olive oil
- 1 small yellow or white onion finely diced
- 2 cloves garlic finely minced
- 1 tablespoon garam masala adjust to taste
- 2.5 teaspoons curry powder mild or hot as preferred
- 0.75 teaspoon turmeric
- 0.5 teaspoon salt plus more to taste
- 0.5 teaspoon freshly ground black pepper plus more to taste
- 0.125 teaspoon cayenne pepper optional, adjust to taste
- 1 can (15 ounces) full-fat coconut milk
- 1 cup water
- 6 ounces tomato paste
- 0.5 cup plain Greek yogurt preferably thick Greek yogurt
- 2 tablespoons unsalted butter
- 0.25 cup fresh cilantro finely minced for garnish
Instructions
Preparation Steps
- Preheat oven to 400°F. Line a baking sheet with foil and spray with cooking spray.
- In a large bowl, mix ground chicken, egg, panko breadcrumbs, salt, and pepper gently until combined. Avoid overmixing.
- Form the mixture into 16-18 evenly sized meatballs using a medium cookie scoop or hands.
- Place meatballs on the prepared baking sheet and bake for 20 minutes or until lightly crisp on the outside.
- Meanwhile, heat olive oil in a large skillet over medium-high heat. Add diced onion and sauté for 5 minutes until softened.
- Add minced garlic to the skillet and cook for 1 minute, stirring constantly.
- Stir in garam masala, curry powder, turmeric, salt, black pepper, cayenne (if using), coconut milk, water, and tomato paste. Whisk to combine.
- Bring the sauce to a boil, then reduce heat to low and simmer gently for 20 minutes to deepen flavors.
- Whisk in Greek yogurt and butter until melted and smooth. Adjust seasoning with more salt or spices if needed.
- Add baked meatballs to the sauce, gently stirring to coat evenly. Garnish with fresh cilantro.
- Serve immediately with steamed white rice or naan bread.
