Butter Chicken
A mild, sweet curry with a rich, silky sauce, Butter Chicken is one of the most popular Indian recipes and also one of the easiest to make!
Possibly the very best curry recipe from India, Butter Chicken is every bit as delicious as the name sounds! Tender, juicy chicken soaks up loads of flavor from a seasoned yogurt marinade, and then it is drenched in a warm onion and tomato cream sauce. So good! Serve this luscious dish with Basmati rice or naan and steamed veggies.
What is Butter Chicken?
Butter Chicken – also called Murgh Makhani in its native India – is a classic curry dish. This 2-step recipe involves: 1) Marinating chicken in a spice-infused yogurt marinade for several hours, then 2) Cooking the chicken in a buttery tomato sauce seasoned with onions, garlic, ginger, garam masala, cumin, coriander, chili powder…and more!
Because butter chicken is creamy, rich, lightly sweet, and loaded with tons of India-inspired curry flavors, it’s sure to be a favorite at your dinner table!
Other Recipes to Serve with Butter Chicken
- If you love Butter Chicken, you’ll love these Chicken Tikka Masala Meatballs – they are full of aromatic Indian spices and flavors!
- You can’t beat Super Simple Summer Grilled Vegetables as a side dish for Butter Chicken!
Ingredients
Chicken: Small chunks of boneless, skinless chicken thighs have the juicy flavor you want in Butter Chicken!
Veggies: A yellow onion and a can of diced tomatoes are essential for flavor in this curry dish.
Marinade: The marinade needs plain yogurt (to tenderize the chicken), along with minced garlic, ginger, garam masala, ground turmeric, cumin, ancho chili powder, and sea salt. The flavors of all the spices blend together to make a totally unique, wonderful, warm flavor!
Sauce: In addition to the onion and tomatoes, the sauce needs butter, heavy cream, a spoonful of sugar, and coriander, as well as most of the same spices used in the marinade (garlic, ginger, garam masala, cumin, sea salt, and chili powder).
How to Make Butter Chicken
STEP ONE: Cut the boneless, skinless thighs into generous, bite-sized chunks. Place the chicken in a mixing bowl or large ziplock bag with the marinade ingredients – yogurt, garlic, ginger, garam masala, sea salt, turmeric, cumin, and chili powder.
STEP TWO: Coat the chicken completely and marinate in the refrigerator for up to 8 hours.
STEP THREE: In a large, deep pan over medium heat, cook the chicken in batches, browning each piece in butter. Then set the cooked chicken aside on a plate for later.
STEP FOUR: Add more butter to the skillet and cook the diced onion until it softens. Scrape down any brown bits and add garlic and ginger to the mix. Add the remaining sauce spice ingredients (garam masala, ground cumin, coriander, ancho chili powder) and stir over the heat for a minute. Add the tomatoes and reduce for about 15 minutes.
STEP FIVE: Remove the pan from the heat, ladle gently into a blender or food processor, and blend until pureed. You may need to work in batches.
STEP SIX: Transfer the sauce back into the pan and add the heavy cream and sugar, along with the chicken and any juices that have drained onto the plate. Cook for 10-15 minutes on medium-low, stirring occasionally. (If the sauce is too thick, add more cream or some water).
STEP SEVEN: Serve over rice or with naan and garnish with fresh cilantro. You’re about to be a very popular cook!
Tips for Success
- Don’t skip the yogurt! It tenderizes the meat and helps the chicken soak up all the amazing flavors!
- Dried fenugreek leaves can be added to give it an even more authentic Indian taste. You’ll need 1 teaspoon for the marinade and 2 teaspoons for the sauce. They should be added in with the spices.
- The chicken is so tender and the sauce so delicious, you’ll want to serve this with spoons!
- Even if you aren’t familiar with some of the spices or spice blends, larger groceries, and specialized markets should have them in stock. If not, Amazon is a great place to check.
What’s the Difference between Butter Chicken and Tikka Masala?
While Butter Chicken and Chicken Tikka Masala share many of the same ingredients, the flavor and texture are significantly different.
Butter Chicken is rich, mild, smooth, and lightly sweet, with a subtle spice and smokiness. Tikka Masala, on the other hand, has a more complex, tangy flavor, a thicker sauce, and a serious spicy curry kick.
Can You Prepare Butter Chicken Ahead of Time?
You can make butter chicken one day in advance, but it’s best done in three steps. Prep the chicken and place it in a ziplock bag. Make the yogurt marinade and seal it in a bowl or baggie large enough to add the chicken later. Store both in the refrigerator. Eight hours before cooking time, combine the chicken with the yogurt marinade. Finally, the sauce can be made completely, allowed to cool, then kept in the fridge until ready to add to the skillet once the chicken has cooked. The flavors in the sauce will meld and taste even better by preparing it a day in advance!
Other Recipes from Around the Globe
Butter Chicken
Equipment
- Blender or Food Processor
Ingredients
Marinade
- 2 pounds boneless skinless chicken thighs cut into bite-size pieces
- 1 cup plain Greek yogurt
- 6 cloves garlic minced
- 2 tablespoons fresh ginger peeled and minced
- 2 teaspoons garam masala
- ½ tablespoon salt
- ½ tablespoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ancho chili powder
Sauce
- ½ cup unsalted butter divided
- 1 large yellow onion peeled and diced
- 6 cloves garlic minced
- 1 ½ tablespoons fresh ginger peeled and minced
- 1 tablespoon garam masala
- 2 teaspoons ground cumin
- 2 teaspoons salt
- 1 ½ teaspoons ground coriander
- 1 ½ teaspoons ancho chili powder
- 28 ounces canned diced tomatoes
- 1 ½ cups heavy cream
- 1 tablespoon granulated sugar
- Fresh cilantro chopped, for garnish
- Cooked white rice for serving
- Naan bread for serving
Instructions
- In a large mixing bowl, mix together the yogurt, garlic, ginger, garam masala, salt, turmeric, cumin, and chili powder for the marinade.
- Add the chicken pieces and mix until coated. Cover the bowl and transfer to the refrigerator to marinate overnight. (see note)
- Place a large deep-sided skillet over medium heat, add 2 tablespoons of butter, and let it melt. Working in batches, sear the chicken on all sides. (I did this in 4 batches using 2 tablespoons of butter per batch.) Transfer the chicken to a plate once cooked.
- If needed, add a little more butter to the skillet. Add the onions and cook for about 5 minutes until fragrant. Scrape up the brown bits on the bottom of the skillet as they cook. Add the garlic and ginger and cook for 1 minute until fragrant.
- Add the garam masala, cumin, salt, coriander, and chili powder and cook for 1 minute. Add the canned tomatoes with juices, stir to combine, and cook down for 15 minutes.
- Remove from the heat, carefully transfer the sauce to a food processor or blender (in batches if needed), and process until thoroughly pureed. *Note: A food processor may give you a slightly more textured sauce than a high-powered blender.
- Transfer the pureed sauce back to the skillet. Add the heavy cream, sugar, chicken, and any juices on the plate. Cook for 10-15 minutes on medium-low, stirring occasionally. (Thin the sauce with water or more heavy cream, if needed.)
- Serve warm with cooked rice and naan bread. Garnish with chopped cilantro, if desired.
Notes
- If you’re in a rush you can marinate the chicken for at least 1 hour.
- The chicken can be stored in a gallon-size ziploc bag instead of the mixing bowl if desired.
Fantastic ! I always buy butter chicken from our local restaurant . Not anymore this was easy and delicious. A few mins prep but well worth it .
Than you for this recipe. Karen
This recipe was SO good! Flavors and texture were perfect.
This is really good!! Thank you. I love a good butter chicken recipe. Need to make it again with fenugreek leaves.