Craving a restaurant-style Indian curry but short on time? This Quick & Easy Homemade Butter Chicken brings the bold, comforting flavors of traditional Indian cuisine into your kitchen in just 30 minutes. With tender chicken simmered in a creamy tomato-based sauce spiced with garam masala, cumin, and a touch of chili, this one-pan dish is ideal for both weeknights and special occasions.
What Is Butter Chicken?
Butter Chicken—known as Murgh Makhani in Hindi—is a classic Indian dish that originated in Delhi in the 1950s. Created by chefs at the famous Moti Mahal restaurant, it was a genius way to use leftover tandoori chicken by simmering it in a rich tomato-cream sauce. Over the decades, it has become one of the most beloved Indian dishes worldwide.
The hallmark of butter chicken is its creamy, mildly spiced tomato sauce, buttery finish, and succulent chicken—usually marinated, grilled, and then simmered. This quick version skips the tandoor but keeps the rich flavor.
Ingredients Overview: Flavorful Foundations
Each ingredient in butter chicken serves a specific purpose, from building layers of spice to creating that signature creamy texture.
Boneless Chicken Thighs or Breasts
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Thighs stay moist and flavorful when simmered.
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Breasts are leaner and quicker to cook. Slice into even cubes for faster, even cooking.
Tomato Puree or Crushed Tomatoes
Forms the tangy base of the sauce. Cooked down and blended with cream and spices, it delivers the signature rich red color and depth of flavor.
Heavy Cream (or Full-Fat Coconut Milk)
Gives the sauce its creamy, luscious consistency. For a dairy-free version, coconut milk is a great substitute with a slightly tropical note.
Butter
Adds a rich, silky finish. Use unsalted butter to control seasoning.
Garlic & Ginger
Freshly minced garlic and ginger create a punchy base, adding warmth and aroma to the sauce.
Garam Masala
A blend of warming spices (like cinnamon, cardamom, cloves, cumin, and coriander). This is the key to that distinct Indian flavor.
Ground Cumin & Paprika
Cumin adds an earthy depth, while paprika gives the sauce color and mild heat.
Chili Powder
Optional but adds a gentle kick. Adjust to your spice tolerance.
Yogurt (optional for marinating)
If you have time, a quick yogurt marinade with spices adds tenderness and extra flavor.
Salt & Sugar
Salt enhances all flavors; a touch of sugar balances the acidity of the tomatoes.
Step-by-Step Instructions (30-Minute Butter Chicken)
Here’s how to make authentic-tasting butter chicken in half an hour without sacrificing depth or richness.
1. Prep the Chicken
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Cut boneless chicken into bite-sized pieces.
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(Optional but ideal) Toss in a quick marinade: 2 tbsp yogurt, ½ tsp garam masala, and salt. Let it sit while prepping the sauce.
2. Sear the Chicken
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Heat 1 tbsp butter in a large skillet over medium-high heat.
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Sear chicken until browned on all sides (about 5–6 minutes). It doesn’t need to be fully cooked through.
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Remove chicken from the pan and set aside.
3. Sauté Aromatics
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In the same pan, add 1 tbsp butter.
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Sauté minced garlic and ginger for 30–60 seconds until fragrant.
4. Add Spices
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Stir in garam masala, cumin, paprika, and chili powder.
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Toast the spices for about 30 seconds to awaken their flavor.
5. Add Tomato Base
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Pour in crushed tomatoes or tomato puree.
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Add a pinch of salt and sugar.
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Simmer for 5–7 minutes, letting the sauce reduce and deepen in color.
6. Blend the Sauce (Optional)
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For a smooth texture, transfer the sauce to a blender or use an immersion blender right in the pan.
7. Finish the Sauce
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Return sauce to the pan if blended.
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Stir in the heavy cream and remaining butter.
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Add the chicken back in and simmer for 5–8 minutes until fully cooked and coated.
8. Serve Hot
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Top with a swirl of cream or a knob of butter and fresh cilantro.
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Serve with rice, naan, or roti.
Tips, Variations & Substitutions
Tips for the Best Butter Chicken
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Use ghee or butter for richer, more authentic flavor.
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Blend the sauce for a restaurant-style smooth finish.
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Sear the chicken well—it adds a smoky depth and locks in flavor.
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Balance the acidity with a small pinch of sugar or honey.
Easy Variations
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Spicy Butter Chicken: Add extra chili or a diced green chili to the sauce.
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Butter Paneer: Swap chicken for cubed paneer cheese for a vegetarian twist.
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Low-Carb Version: Serve with cauliflower rice or steamed vegetables.
Substitutions
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No cream? Use full-fat coconut milk or a mix of Greek yogurt and milk.
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No tomato puree? Blend canned diced tomatoes or use passata.
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Dairy-Free? Use coconut oil and coconut cream.
Serving Ideas & Perfect Pairings
Butter chicken is rich, flavorful, and made for pairing with soft, fluffy carbs to soak up the sauce.
Classic Accompaniments
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Steamed Basmati Rice
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Garlic Naan or Roti
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Jeera (Cumin) Rice
Add-ons for a Complete Indian Meal
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Cucumber Raita: Yogurt dip to cool the palate.
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Pickled Onions
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Papadum or crispy Indian crackers.
Meal Prep Tips
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This dish keeps beautifully in the fridge for 4 days.
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Freezes well for up to 2 months.
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Sauce gets even more flavorful after a day or two!
Nutrition & Health Highlights
While butter chicken is known for its richness, it can fit into a balanced diet with a few tweaks.
Health Profile (Per Serving, approx.):
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Calories: 400–500
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Protein: 30g+
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Carbohydrates: 10g
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Fat: 30g (mostly from cream and butter—can be reduced)
Nutritional Notes:
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High in protein for muscle repair and satiety.
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Spices aid digestion and have anti-inflammatory benefits.
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Can be made lighter by reducing butter or using low-fat cream.
To lighten the dish:
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Use half the butter and cream and bulk up with extra tomatoes or broth.
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Serve with steamed veggies or a salad for balance.
Frequently Asked Questions (FAQs)
1. Can I make butter chicken ahead of time?
Yes! It reheats beautifully and the flavors deepen overnight. Store in an airtight container in the fridge for up to 4 days.
2. Can I freeze butter chicken?
Absolutely. Let it cool completely, then freeze in containers or freezer bags for up to 2 months. Thaw in the fridge overnight and reheat gently on the stovetop.
3. What’s the difference between butter chicken and tikka masala?
They’re similar but not the same. Butter chicken is creamier, sweeter, and more buttery. Chicken tikka masala tends to be spicier, tangier, and uses grilled chicken in a thicker tomato-based sauce.
4. Can I use leftover cooked chicken?
Yes! Just skip the searing step. Add it directly to the simmering sauce and cook until warmed through and coated in sauce.
5. Is butter chicken gluten-free?
Yes, the dish itself is naturally gluten-free. Just be sure to serve it with gluten-free sides if needed.
6. Can I make it spicy?
Of course. Add a green chili, extra chili powder, or even a pinch of cayenne for a bolder kick.
7. What’s a good vegetarian alternative?
Paneer is the classic vegetarian swap. You can also use tofu or roasted cauliflower for a plant-based option.