Easy Butter Chicken: A Simple Guide to Creamy Indian Flavor

Experience the comfort and bold flavors of India with this easy butter chicken recipe. Also known as chicken makhani, butter chicken is a global favorite for its creamy, spiced tomato gravy and tender, marinated chicken. This guide walks you through every step—from ingredients and prep, to cooking tips, serving ideas, and expert FAQs—so you can enjoy restaurant-style butter chicken in your own kitchen.

Table of Contents

• About Butter Chicken
• Ingredients
• Equipment Needed
• Step-by-Step Instructions
• Tips & Tricks
• Serving Suggestions
• Nutrition
• Frequently Asked Questions (FAQs)

About Butter Chicken

Butter chicken is a rich, fragrant chicken dish that originated in Delhi, India. Its hallmark is the velvety, tomato-based sauce mellowed with cream and butter, balanced by the warmth of garam masala and chili powder. Traditionally, the dish uses marinated, char-grilled chicken for exceptional flavor, but this easy version brings all the same qualities in a quick, one-pan method. The result? A creamy, mildly spiced curry that delivers comfort with every bite, perfect for both weeknight dinners and special occasions.

Ingredients

This easy butter chicken recipe relies on accessible ingredients, many of which you may already have in your pantry. Here’s what you’ll need:

• Chicken: 1 ½ pounds skinless, boneless chicken breast or thighs, cut into bite-sized chunks.
• Yogurt: ½ cup plain Greek yogurt for marinating the chicken (optional, but recommended for tenderness).
• Lemon Juice: 1 tablespoon to tenderize and add brightness.
• Spices for Marinade: 1 teaspoon each of garam masala, turmeric, cumin, and chili powder or paprika.
• Butter: 4 tablespoons, divided; use ghee for extra richness if desired.
• Oil: 2 tablespoons vegetable or canola oil.
• Onion: 1 medium, finely diced.
• Garlic and Ginger: 2 cloves garlic (minced), and 1 tablespoon ginger (minced).
• Tomato Sauce: 1 (15-ounce) can tomato sauce or tomato puree.
• Heavy Cream: 1 cup (substitute with half-and-half for lighter texture).
• Salt and Pepper: To taste.
• Cayenne Pepper: ½ teaspoon (optional, adjust to taste for extra heat).
• Garam Masala (for sauce): 1 teaspoon.
• Cilantro: Fresh, chopped, for garnish.

Equipment Needed

• Large skillet or sauté pan
• Medium mixing bowl for marinating
• Cutting board and knife
• Measuring spoons and cups
• Wooden spoon or spatula

Step-by-Step Instructions

1. Marinate the Chicken (Optional, But Recommended)

• In a medium bowl, combine chicken, yogurt, lemon juice, garam masala, turmeric, cumin, and chili powder. Toss to coat.
• Cover and let marinate in the refrigerator for at least 30 minutes, or up to overnight for maximum flavor and tenderness.

2. Sauté the Aromatics

• Heat 2 tablespoons butter with 2 tablespoons oil in a large skillet over medium heat.
• Add diced onion. Sauté until soft and lightly browned, about 5-7 minutes.
• Add garlic and ginger. Cook for 1 minute until fragrant.

3. Cook the Chicken

• Increase heat to medium-high. Add marinated chicken pieces to the pan in a single layer.
• Sear until golden on both sides, about 2-3 minutes per side. Chicken does not need to be fully cooked through yet.

4. Build the Sauce

• Add tomato sauce, remaining butter, salt, pepper, cayenne (if using), and garam masala.
• Stir to combine and bring to a simmer. Cover and cook for 8–10 minutes, allowing chicken to cook through and flavors to meld.
• Reduce heat to low and stir in heavy cream. Simmer for another 2–3 minutes until sauce is thick and creamy.

5. Garnish and Serve

• Turn off heat. Taste and adjust seasoning if needed.
• Garnish with fresh cilantro.
• Serve hot with steamed basmati rice or warm naan bread.

Tips & Tricks for the Best Butter Chicken

• Marination is Key: For the juiciest chicken, marinate overnight. Yogurt and lemon juice help tenderize the meat and add flavor depth.
• Control the Heat: Adjust cayenne and chili powder to suit your spice preference. Kashmiri chili powder gives rich color without overwhelming heat.
• Richness Variations: Substitute heavy cream with coconut cream or cashew cream for a dairy-free version.
• Texture Tip: For a smoother sauce, blend the cooked onion-tomato mixture before adding chicken back to the pan.
• Don’t Skip the Butter: Butter is crucial for the authentic, velvety texture; use high-quality butter or ghee for the best result.

Serving Suggestions

Butter chicken shines when paired with warm, fluffy breads and fragrant rice. Here’s how to serve it:

• Basmati Rice: The classic, with its delicate aroma and long grains.
• Naan Bread: Perfect for scooping up the creamy sauce.
• Roti or Paratha: For heartier, whole wheat pairings.
• Jeera Rice: Basmati rice cooked with cumin seeds for subtle flavor.
• Fresh Salad: A simple salad of cucumber, tomato, and onion cuts through the richness.

Nutrition Information

Butter chicken is a satisfying, protein-rich dish. Here’s an approximate nutritional breakdown per serving (based on a 6-servings recipe):

• Calories: 410
• Protein: 30g
• Fat: 27g
• Carbohydrates: 13g
• Fiber: 2g
• Sugar: 7g

Values may vary depending on serving size and ingredient variations.

Frequently Asked Questions (FAQs)

Q: Can I use chicken thighs instead of breast?

A: Absolutely. Chicken thighs offer more flavor and tenderness, making them a perfect substitute.

Q: How long should I marinate the chicken?

A: Marinate for at least 30 minutes, but overnight marination yields the juiciest and most flavorful chicken.

Q: Is butter chicken spicy?

A: Butter chicken is mildly spiced. You can easily adjust heat levels by increasing or reducing the chili powder and cayenne to taste.

Q: Can I freeze butter chicken?

A: Yes, butter chicken freezes well. Let it cool, store in airtight containers, and freeze for up to three months. Defrost and reheat gently before serving.

Q: What’s the difference between butter chicken and chicken tikka masala?

A: While both are creamy, tomato-based chicken curries, butter chicken is typically milder, sweeter, and richer, with more butter and cream, whereas tikka masala uses more spices and less cream, and often includes grilled (tandoori) chicken pieces.

Q: Can I make this recipe dairy-free?

A: Yes, simply substitute the butter with vegetable oil or vegan butter, and use coconut or cashew cream in place of heavy cream.

Conclusion

Butter chicken is one of the most beloved comfort foods from Indian cuisine, cherished for its creamy, rich sauce and aromatic spices. This easy recipe demystifies the process and offers a quick, approachable method so anyone can recreate restaurant-style butter chicken at home, any night of the week. Whether you crave a cozy meal or wish to impress guests, this recipe delivers classic flavor and comfort, every time.

Author

Srija Burman

 

Srija holds an MA in English Literature from the University of Calcutta and a PG diploma in Editing and Publishing from Jadavpur University. Her interest in writing and editing ranges across niches, including academics, sports, and human psychology.

Read full bio of Srija Burman