Are you craving a bowl of the richest, creamiest, and most unbelievably delicious Butter Chicken from your favorite Indian restaurant? This incredible, from-scratch, “Quick & Easy” Butter Chicken recipe is your ultimate guide to making a version at home that is so much better, fresher, and more flavorful than any takeout you can order. We’re talking impossibly tender, marinated chicken, swimming in a luscious, velvety, and perfectly spiced tomato-cream sauce that is pure, soul-warming comfort.
This isn’t just another curry recipe; it’s a guide to mastering one of the most beloved Indian dishes in the world, made simple for a busy weeknight. We’ll show you the simple but crucial secrets to the most tender chicken and how to build a luxurious, restaurant-quality sauce in one pan. Get ready to create a new family-favorite that will have everyone scraping the bottom of the bowl with a piece of warm naan bread.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate ‘Better Than Takeout’ Indian Dinner
What makes this Butter Chicken (Murgh Makhani) so spectacularly delicious is its incredible, rich flavor and its wonderfully creamy and velvety texture. This simplified, homemade version captures all the authentic magic without the fuss. The dish features tender, bite-sized pieces of chicken thigh, which are first marinated in a yogurt and spice mixture to make them incredibly tender. The chicken is then seared and simmered in a luscious, from-scratch Makhani sauce. This iconic, vibrant orange sauce is a perfect harmony of flavors: a simple base of tomato sauce is enriched with a generous amount of heavy cream, and infused with a warm, aromatic blend of Indian spices. The final, brilliant touch is a swirl of cold butter at the very end, which creates a stunning, glossy, and restaurant-quality finish.
| Metric | Time / Level |
| Total Time | 45 minutes |
| Active Prep Time | 20 minutes |
| Difficulty Level | Easy |
| Servings | 4-6 |
The Essential Ingredients for This Iconic Curry
This recipe uses a handful of high-quality ingredients and classic Indian spices to create its signature rich and savory flavor.
- The Chicken & Marinade (The Secret to Tenderness!):
- Chicken Thighs: For the most tender, juicy, and flavorful result, it is highly recommended to use boneless, skinless chicken thighs. They have a slightly higher fat content than chicken breasts, which is the key that keeps them incredibly moist and tender, even after simmering in the sauce.
- The Yogurt Marinade: This is a classic and brilliant technique! The natural acidity and the enzymes in the Greek yogurt work as a fantastic, gentle tenderizer, breaking down the tough proteins in the chicken and guaranteeing an incredibly moist and flavorful result.
- The Luscious Butter Chicken Sauce (Makhani):
- The Creamy Base: The signature vibrant orange color and rich, decadent texture of a butter chicken sauce comes from a simple but perfect combination of a high-quality, canned tomato sauce and a generous amount of full-fat heavy cream.
- The Spices: This recipe uses a simple, warm, and perfectly balanced blend of classic Indian spices. Curry powder and sweet paprika build a savory foundation, while garam masala is added at the end as a “finishing spice” to provide a final, beautiful, and fragrant aroma.
- The Butter Finish: The classic, professional technique of swirling a few tablespoons of cold butter into the sauce at the very end (monter au beurre) is the secret to an extra-rich, velvety, and beautifully glossy sauce.
Step-by-Step to the Best Butter Chicken
This delicious, one-pan meal is incredibly simple to prepare.
Step 1: Marinate the Chicken
In a medium bowl, combine your 1 1/2 pounds of bite-sized chicken chunks with the 1 teaspoon of salt, the 1 teaspoon of garlic powder, the 1 teaspoon of sweet paprika, the 1/2 teaspoon of curry powder, and the 1 tablespoon of Greek yogurt. Mix everything together well, ensuring the chicken is evenly coated.
Let the chicken marinate for at least 15 minutes while you prepare your other ingredients.
Part 2: Sear the Chicken and Build the Sauce
Step 1: In a large skillet or Dutch oven, heat the 3 tablespoons of vegetable oil over a medium-high heat. Add your marinated chicken to the hot skillet and cook for about 8 to 10 minutes, stirring occasionally, until the chicken is a beautiful golden brown and cooked all the way through.
Step 2: Remove the cooked chicken from the skillet and set it aside on a plate. Do not wipe out the skillet! All those delicious, browned bits are pure flavor.
Step 3: Reduce the heat to medium and add 1 tablespoon of the butter to the skillet. As it melts, use a wooden spoon to deglaze the pan by scraping up any of the browned bits.
Step 4: Add the 6 minced garlic cloves and the 1 diced medium onion to the skillet, along with a pinch of salt. Sauté until the onion is translucent and fragrant.
Step 5: Stir in the 15-ounce can of tomato sauce and the 1 teaspoon of sugar. Let the sauce simmer for 2 to 3 minutes.
Part 3: Simmer and Finish the Dish
Step 1: Add your cooked chicken back into the skillet with the tomato sauce. Mix everything well, and then pour in the 2 cups of heavy cream. Stir until the sauce turns a beautiful, vibrant orange hue. Step 2: Add the 1/2 teaspoon of cayenne pepper (if you are using it), the 1 teaspoon of garam masala, the 1/2 teaspoon of curry powder, and the 1/2 teaspoon of black pepper. Step 3: Let the sauce simmer gently on a low heat for 10 minutes to allow all the delicious flavors to meld together. Step 4 (The Secret to a Silky Finish!): Stir in your remaining 2 tablespoons of cold butter and let it melt into the sauce. Give the sauce a final taste and add any more salt if needed. Sprinkle with some fresh, chopped parsley, if you desire, and serve immediately.
Creamy & Easy Butter Chicken (30-Minute Recipe!)
A quick and easy, homemade recipe for classic Indian Butter Chicken (Murgh Makhani). This one-pan dish features bite-sized pieces of boneless, skinless chicken thigh that are first marinated in a flavorful mixture of Greek yogurt and spices. The chicken is then pan-fried until golden brown. A rich, creamy, and aromatic tomato-based sauce is created in the same skillet with onions, garlic, heavy cream, and a blend of Indian spices like garam masala and curry powder. The dish is finished with a swirl of cold butter for a silky texture and is typically served with naan bread and steamed rice.
Ingredients
- For the Chicken & Marinade:
- 1 ½ pounds skinless boneless chicken thighs, cut into bite-sized chunks
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- ½ teaspoon curry powder
- 1 tablespoon Greek yogurt
- For the Butter Chicken Sauce:
- 3 tablespoons vegetable oil
- 3 tablespoons butter, divided
- 6 garlic cloves, minced
- 1 medium onion, diced
- 1 (15-ounce) can tomato sauce
- 1 teaspoon sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups heavy cream
- ½ teaspoon cayenne pepper (optional)
- 1 teaspoon garam masala
- ½ teaspoon curry powder
- ¼ cup freshly chopped parsley (optional, for garnish)
- To Serve:
- Naan bread
- Steamed rice
Instructions
- Marinate the Chicken: In a medium bowl, combine the chicken chunks, salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix well, cover, and let it marinate for at least 15 minutes.
- Cook the Chicken: Heat 3 tablespoons of oil in a large skillet over medium-high heat. Add the marinated chicken and cook for about 8-10 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Prepare the Sauce: Reduce the heat to medium and add 1 tablespoon of butter to the same skillet. Add the minced garlic and diced onion and sauté until the onion is translucent.
- Stir in the tomato sauce and sugar. Let it simmer for 2-3 minutes.
- Add the cooked chicken back into the skillet. Pour in the heavy cream and stir until the sauce turns orange.
- Add the cayenne pepper (if using), garam masala, curry powder, and black pepper. Let the sauce simmer on low heat for 10 minutes to allow the flavors to meld.
- Finish the Dish: Stir in the remaining 2 tablespoons of cold butter until it melts into the sauce. Sprinkle with chopped parsley if desired.
- Serve hot with naan bread and steamed rice.
Notes
- This is a one-pan meal (for the main dish) where the sauce is built in the same skillet used to cook the chicken, incorporating all the flavorful browned bits.
- Marinating the chicken in yogurt is a key step that helps to tenderize the meat.
- Stirring in the cold butter at the very end is a classic technique called ‘monter au beurre’ which gives the sauce a rich, silky, and glossy finish.
What to Serve With Your Butter Chicken
This beautiful and rich curry is a fantastic centerpiece for a complete and elegant meal. It pairs wonderfully with classic Indian accompaniments that are perfect for sopping up every last drop of the delicious sauce.
- Warm Naan Bread: An absolute must-have! A piece of warm, soft, and fluffy naan bread or a simple roti is the classic and perfect tool for dipping.
- Fluffy Basmati Rice: A bed of simple, fragrant, and fluffy steamed basmati rice is the perfect, neutral base for the rich curry.
- A Cooling Raita: A simple side of raita—a cool and refreshing yogurt and cucumber dip—is another classic pairing that beautifully balances the warm spices of the curry.
Storage and Make-Ahead Tips
A hearty curry like this one is the perfect make-ahead meal, as the flavors actually become even deeper and more delicious on the second day!
- Make-Ahead: You can prepare the entire dish a day or two in advance and store it in the refrigerator.
- Storage: Store any leftover Butter Chicken in an airtight container in the refrigerator for up to 5 days.
- Freezing: This curry freezes beautifully! Let it cool completely, then portion it into freezer-safe containers or bags. It will keep in the freezer for up to 3 months. Thaw it overnight in the refrigerator before reheating.
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Creative Recipe Variations
- Make it a Vegetarian or Vegan Butter “Chicken”: For a delicious and hearty vegetarian version, you can substitute the chicken with an equal amount of paneer (a firm, non-melting Indian cheese) or a can of chickpeas. For a completely vegan version, be sure to use a plant-based yogurt for the marinade, a rich, full-fat, canned coconut milk instead of the heavy cream, and your favorite vegan butter substitute.
- For a Silky-Smooth, Restaurant-Style Sauce: If you prefer a completely smooth sauce with no pieces of onion, you can use an immersion blender to purée the onion, garlic, and tomato sauce mixture before you add the chicken and the cream back to the pot.
- Use a Different Protein: If you’re not a fan of chicken thighs, you can use boneless, skinless chicken breasts (just be careful not to overcook them), or even some shrimp or a firm, white fish.
Enjoy Your Ultimate “Better Than Takeout” Indian Dinner!
You’ve just created a truly special dish that is a perfect harmony of wholesome, classic ingredients and delicious, satisfying flavors. This classic, easy Butter Chicken is a testament to the power of a simple, from-scratch meal to transport your taste buds to another part of the world. It’s a rewarding and deeply satisfying recipe that is sure to become a new, much-requested family favorite for busy weeknights.
We hope you enjoy every last, perfect, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves an easy and impressive meal!
Frequently Asked Questions (FAQs)
Q1: What is the absolute, number one secret to truly tender and juicy chicken in a curry?
The secret is the yogurt marinade! Soaking your chicken in a simple marinade of yogurt and spices for even just 15-30 minutes is a classic and foolproof technique. The natural acidity and the enzymes in the yogurt work as a gentle tenderizer, breaking down the tough proteins in the chicken and guaranteeing an incredibly moist and flavorful result.
Q2: What is the difference between curry powder and garam masala?
Curry powder is a broad term for a spice blend that typically includes spices like turmeric, cumin, and coriander. It is used as a foundational flavor during the cooking process. Garam masala, on the other hand, is a classic Indian “finishing” spice blend. Its name translates to “warming spices,” and it is typically a fragrant and aromatic blend of spices like cinnamon, cloves, cardamom, and black pepper. It is almost always added at the very end of the cooking process to preserve its delicate, beautiful aroma.
Q3: Can I make this butter chicken ahead of time?
Yes, this is an absolutely perfect make-ahead meal! The flavors will actually be even better on the second or third day after they have had time to meld. Simply let the curry cool completely, store it in the refrigerator, and then gently reheat it on the stovetop.
Q4: Can I make this recipe less spicy?
Yes! This recipe is naturally very mild. The only source of potential heat is the optional cayenne pepper. To ensure a completely mild, kid-friendly dish, you can simply omit the cayenne pepper.
Q5: Can I make this recipe in a slow cooker or an Instant Pot?
Yes! To make it in a slow cooker, simply marinate and sear your chicken on the stovetop first. Then, transfer the chicken and all the other ingredients (except for the final 2 tablespoons of butter) to your slow cooker and cook on Low for 4-6 hours or on High for 2-3 hours. Stir in the final butter at the end. For the Instant Pot, use the “Sauté” function to sear your chicken and cook your aromatics. Then, add all the other ingredients, secure the lid, and pressure cook on High for 8 minutes.