Butter Chicken Recipe In 5 Easy Steps For Creamy Indian Flavor

Experience the rich, creamy flavors of authentic Indian Butter Chicken with this easy, step-by-step recipe for home cooks.

By Medha deb

Easy Indian Butter Chicken Recipe

Bring the vibrant flavors of Indian cuisine to your kitchen with this easy Indian Butter Chicken recipe. Also known as Chicken Makhani, this creamy, aromatic dish features tender chicken in a velvety tomato and butter sauce, delicately spiced for a perfect balance of rich, savory, and subtly sweet flavors. Whether you’re an experienced cook or new to Indian food, this restaurant-style recipe delivers satisfying results with simple, accessible ingredients.

Table of Contents

About Butter Chicken

Butter Chicken, or Murgh Makhani, is a beloved North Indian dish that originated in Delhi in the 1950s. Known for its creamy tomato sauce infused with warm spices and plenty of butter, it has become an international favorite. This version focuses on keeping things simple while preserving the soul of the classic—fragrant, comforting, and rich in flavor.

Ingredients

This recipe serves about 6 people. You will need:

  • 1 cup butter, divided
  • 1 medium onion, minced
  • 1 tablespoon minced garlic
  • 1 (15 ounce) can tomato sauce
  • 3 cups heavy cream
  • 2 teaspoons salt
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garam masala
  • 1 ½ pounds skinless, boneless chicken breast, cubed
  • 2 tablespoons vegetable oil
  • 2 tablespoons tandoori masala

Notes: You can use chicken thighs for juicier results or adjust the cayenne for a milder or spicier sauce. Garam masala and tandoori masala are available at most supermarkets or Indian grocers.

Step-by-Step Instructions

With minimal prep and a few easy steps, you’ll have a restaurant-quality meal on the table in under an hour.

  1. Preheat the Oven
    Preheat your oven to 375°F (190°C).
  2. Caramelize the Onion
    In a skillet over medium heat, melt 2 tablespoons of the butter. Add the minced onion and garlic, and cook slowly, stirring occasionally, until the onion turns a deep golden brown—about 15 minutes. Patience is key, as this step builds flavor.
  3. Simmer the Sauce
    While the onion is caramelizing, combine the tomato sauce, remaining butter, heavy cream, salt, cayenne pepper, and garam masala in a large saucepan. Bring to a simmer over medium-high heat. Reduce the heat to medium-low, cover, and let the sauce gently simmer for 30 minutes. Stir occasionally. After 30 minutes, stir in the caramelized onion mixture.
  4. Prepare and Bake the Chicken
    Toss the cubed chicken breast with the vegetable oil. Sprinkle with tandoori masala, turning to coat evenly. Spread the chicken out on a baking sheet and bake in the preheated oven until just cooked through and no longer pink in the center, about 12 minutes.
  5. Combine and Finish
    Add the baked chicken pieces to the simmering sauce. Let everything cook together for another 5 minutes, allowing the flavors to meld. Taste and adjust salt or spices if needed.

Your easy Indian Butter Chicken is ready to serve!

Serving Suggestions

  • Serve hot, garnished with fresh cilantro if you like.
  • Butter chicken is traditionally paired with steamed basmati rice or flavorful jeera rice.
  • Warm naan or roti bread makes the perfect accompaniment for mopping up every drop of the luscious sauce.
  • Add a crisp cucumber salad or pickled onions on the side for freshness.

Tips & Variations

  • Make Ahead: The flavors intensify overnight, making butter chicken even tastier the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Substitutions: Substitute Greek yogurt for some of the cream to lighten the dish or to add a pleasant tang. You can also use coconut milk for a dairy-free version with a subtle coconut undertone.
  • Spice Levels: Adjust the cayenne pepper quantity to tailor the heat to your preference. For very mild butter chicken, use only 1/4 teaspoon of cayenne.
  • Marinating: For even more flavor, marinate the chicken pieces in a mixture of yogurt, tandoori masala, and lemon juice for 2-4 hours before baking.
  • Garnishes: Top with chopped cilantro, a swirl of cream, or a sprinkle of toasted cashews for extra richness and color.

Nutrition Facts

NutrientApprox. Amount per Serving
Calories510
Fat42g
Carbohydrates13g
Protein22g
Sodium1015mg

Nutrition information is approximate and may vary depending on specific ingredients and serving size.

Frequently Asked Questions (FAQs)

Q: Can I use chicken thighs instead of breast?

A: Absolutely! Chicken thighs are more forgiving and tend to stay juicier, but chicken breast works great for a leaner dish.

Q: How do I make it less spicy?

A: Use less cayenne pepper or omit it for a milder flavor. You can also add more cream at the end to mellow the spices.

Q: Can I prepare this dish ahead of time?

A: Yes. Butter chicken benefits from time—the sauce thickens and the spices deepen overnight. Store covered in the fridge and reheat gently before serving.

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

A: Both are creamy chicken curries, but butter chicken is sweeter and richer with more butter and cream, while chicken tikka masala is spicier and tangier, typically featuring marinated, grilled chicken pieces.

Q: Is this recipe gluten-free?

A: Yes, provided all the spice blends and tomato sauce used are gluten-free. Always check ingredient labels if you have gluten sensitivities.

Summary

This easy Indian Butter Chicken recipe lets you enjoy a takeout favorite in the comfort of your own home. Simple steps, pantry-friendly ingredients, and classic flavors guarantee a delicious result every time. Experiment with spice levels, add your favorite garnishes, and make this dish your own family tradition. Pair with rice or naan for a complete, satisfying meal!

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Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

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