Butter Chicken is one of the most beloved Indian dishes around the world. Known for its rich, creamy tomato-based sauce and tender, juicy chicken pieces, this dish perfectly balances warmth, spice, and indulgence. It’s the ultimate comfort food and a show-stopping meal for dinner parties, holiday feasts, or even cozy weeknight dinners. This recipe brings together traditional flavors of garam masala, garlic, ginger, and butter with a creamy finish that’s easy to achieve at home.

Whether you’re an experienced home cook or a beginner looking to expand your culinary repertoire, this easy butter chicken recipe delivers restaurant-quality results without the hassle.

Ingredients

Chicken Marinade:
- 1.5 lbs (680 g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tsp ginger paste
- 2 tsp garlic paste
- 1 tsp chili powder
- 1 tsp turmeric
- 1 tsp garam masala
- 1 tsp salt
Butter Chicken Sauce:
- 4 tbsp unsalted butter
- 1 medium onion, finely chopped
- 2 tsp garlic paste
- 2 tsp ginger paste
- 1 tsp chili powder
- 1 tsp garam masala
- 1 tsp ground coriander
- 1 tsp cumin
- 1 cup tomato puree
- 1/2 cup heavy cream
- 1 tsp sugar
- Salt to taste
- Fresh cilantro for garnish

Instructions

Marinate the Chicken:
In a medium bowl, combine yogurt, ginger, garlic, chili powder, turmeric, garam masala, and salt. Add chicken pieces and coat evenly. Cover and refrigerate for at least 1 hour, ideally 4 hours for deeper flavor.
Cook the Chicken:
Heat a large skillet or sauté pan over medium heat. Add 1 tbsp butter and cook chicken in batches until lightly browned but not fully cooked. Remove chicken and set aside.
Prepare the Sauce:
In the same pan, melt the remaining butter. Add onions and cook until golden brown, about 5–6 minutes. Stir in garlic and ginger paste, cooking 1–2 minutes until fragrant.
Add Spices and Tomato Puree:
Mix in chili powder, garam masala, coriander, and cumin. Cook for 30 seconds. Pour in tomato puree and stir to combine. Simmer for 10 minutes on low heat.
Finish the Curry:
Return chicken to the pan. Stir in heavy cream and sugar. Simmer for another 10 minutes until chicken is fully cooked and sauce is creamy and rich. Adjust salt as needed.
Serve:
Garnish with fresh cilantro and serve hot with basmati rice, naan bread, or your favorite Indian side dishes.

Tips for Perfect Butter Chicken

Marinating Matters: Allowing the chicken to marinate for a few hours enhances tenderness and flavor.
Creamy Sauce: For an even creamier finish, blend the sauce lightly with an immersion blender before adding chicken.
Spice Level: Adjust chili powder to taste. For milder curry, use ½ tsp.
Butter Substitute: Ghee adds an authentic nutty flavor if available.

Variations

Vegetarian Option: Replace chicken with paneer cubes for a vegetarian version.
Slow Cooker Version: Marinate chicken as usual, then cook all ingredients in a slow cooker for 3–4 hours on low.
Extra Smoky Flavor: Char the chicken on a grill before adding it to the sauce for a smoky tandoori flavor.

Serving Suggestions

Butter Chicken pairs beautifully with:

Fluffy basmati rice
Soft naan or garlic naan
Cucumber raita for a cooling side
Indian-style pickles for an extra flavor punch

Fun Facts & Cultural Context

Butter Chicken, also called Murgh Makhani, originated in Delhi, India, in the 1950s. It was developed to use leftover tandoori chicken by simmering it in a buttery tomato sauce. Today, it’s a globally loved dish that represents Indian cuisine’s rich flavors and culinary creativity.

Recipe Notes

Use fresh cream rather than milk for the best richness.
For meal prep, butter chicken keeps well in the refrigerator for 2–3 days and freezes beautifully.