Butter Chicken

So flavorful and creamy, this Butter Chicken is easy enough to make on a weeknight! No marinating means it’s a great last minute dinner idea.

PIN IT FOR LATER!

Serve this Butter Chicken up with a side of Naan Bread for a delicious and flavor packed meal at home.

I have come a long way from when I started this blog back in 2007. And let’s just say that it was way past due to update this recipe that was originally posted in 2010. Because the original one was not good.

At all.

Up to that point, I had never had Butter Chicken. But once I actually did try it, and realized just how good it is, I realized that I really did miss the mark on that original recipe.

Well, I’m here today to share with you a new, crazy delicious recipe for Butter Chicken. Not only is it crazy delicious, but it can be made on a weeknight, even on short notice, because it doesn’t require any marinating!

What is Butter Chicken?

Butter chicken is a curry dish that originated in a restaurant in Delhi, India, in the 1950s. The 3 ingredients it is known by are a tomato sauce, cream and butter. The Indian name for the dish is Murgh Makhani, and it got its English name, “butter chicken” at a restaurant in Manhattan in the 1970s.

Funny enough, the recipe that was originally printed here came from an Indian cookbook. And it actually listed the recipe as both butter chicken and chicken tikka masala, so I assumed they were the same thing, but two different names. But that is actually not the case!

So how are butter chicken and chicken tikka masala different?

Butter chicken tends to be creamier, while tikka masala has more of the tomato base. And tikka masala tends to be spicier. Plus, tikka masala is actually not even Indian at all, but was created in Britain.

Now, this is not an authentic butter chicken recipe, because I don’t have a tandoor oven, and in a more traditional recipe, the chicken will be marinated in a mixture of yogurt, lemon juice and spices. But in order to make this a weeknight meal, I cut out the marinating step. So in reality, this is really more of a mix of butter chicken and tikka masala.

Ingredients

• Butter: I typically use unsalted butter, because that’s what I keep on hand, but salted butter will work here, as well.
• Chicken: I really like to use chicken thighs in this recipe. Not only are they more tender and flavorful, but they are harder to overcook. You can sub in chicken breasts, but I think the thighs are superior in this recipe.
• Onion, Garlic, and Ginger: These are all of your aromatics. For the best results, you want fresh for all of these ingredients.
• Spices: This spice mix really makes this recipe! You’ll need a mix of garam masala, smoked paprika, curry powder, cumin, and salt. These should all be fairly easy to find at your grocery store.
• Tomato Sauce and Tomato Paste: This uses both tomato paste and tomato sauce. You really need both for the depth of flavor.
• Cream: The cream brings it all together at the end. I highly suggest to stick with cream and to not use milk. If you do need a swap, use plain yogurt or creme fraiche.
• Cilantro: The cilantro just brightens everything up at the end. You can leave it off if you aren’t a fan, though.

How to Make Butter Chicken

CHICKEN: Start by browning the chicken in some of the butter.
SAUCE: Remove the chicken and cook the onion, followed by the garlic and ginger. Add the spices and cook until fragrant, then add in the tomato paste, tomato sauce and cream.
SIMMER: Add the chicken back into the skillet and let it all simmer together for about 20 minutes.
SERVE: Serve over rice and top with fresh cilantro.

More Take Out Favorites You Can Make at Home

Definitely an Americanized take out favorite, we can’t get enough of this Orange Chicken.

Can’t visit the Hawaiian islands? This Huli Huli Chicken is easy to make at home.

Another Chinese takeout favorite is this Kung Pao Chicken.

Skip the pizza delivery and make your own with The Best Homemade Pizza Recipe.

LOOKING FOR MORE FREE RECIPES?
Subscribe to my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more family-friendly inspiration on Pinterest, Facebook, and Instagram.

Butter Chicken

5 from 5 votes

Author: Deborah Harroun

Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 45 minutes minutes

Servings: 4 servings

Course: Main Dish

Cuisine: Indian

Print Pin SaveSaved!

So flavorful and creamy, this Butter Chicken is easy enough to make on a weeknight! No marinating means it’s a great last minute dinner idea.

1x2x3x

Ingredients

• ▢ 4 tablespoons butter divided
• ▢ 2 lbs boneless skinless chicken thighs cut into bite-sized pieces
• ▢ 1/2 onion chopped
• ▢ 5-6 cloves garlic minced
• ▢ 1 tablespoon ginger minced or grated
• ▢ 1 tablespoon garam masala
• ▢ 1 tablespoon smoked paprika
• ▢ 1 tablespoon curry powder
• ▢ 1 teaspoon ground cumin
• ▢ 1 teaspoon salt
• ▢ 2 tablespoons tomato paste
• ▢ 8 oz tomato sauce
• ▢ 1 cup heavy cream
• ▢ Freshly chopped cilantro and cooked rice for serving

Instructions

• Place a large skillet over medium-high heat and add 2 tablespoons of the butter. Once the butter has melted, add the chicken in 2 batches, cooking until browned. Remove from the skillet to a plate and keep warm.
• In the same skillet, add the remaining 2 tablespoons of butter. Add the onion and cook until softened. Add the garlic and ginger, and cook an additional 30 seconds, until fragrant. Add the garam masala, smoked paprika, curry powder, cumin and salt and stir for 30 seconds.
• Stir the tomato paste into the mixture, followed by the tomato sauce. Add the cooked chicken back in and stir to coat. Stir in the cream. Let the mixture simmer for 20 minutes, being careful to not boil the sauce.
• Serve the chicken and sauce over rice, sprinkled with cilantro, if desired.

Recipe Notes:

Substitutions:
CHICKEN: I like chicken thighs the best, but you can use chicken breasts.
CREAM: Using heavy cream will give you the most luxurious results, but you can sub in plain yogurt or creme fraiche. Coconut milk can also be used, but it will alter the flavor somewhat.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition information does not include rice or cilantro.

Nutrition Information

Serving: 1/4 of recipe, Calories: 629kcal (31%), Carbohydrates: 11g (4%), Protein: 33g (66%), Fat: 54g (83%), Saturated Fat: 26g (163%), Polyunsaturated Fat: 15g, Cholesterol: 261mg (87%), Sodium: 1322mg (57%), Fiber: 2g (8%), Sugar: 4g (4%)

Keywords: butter chicken, curry, Indian, weeknight dinner