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My family is obsessed with my easy butter chicken recipe! Featuring tender chicken pieces simmered in a creamy golden sauce, it’s ready in just 20 minutes. Multiple cooking methods included!
When we decide to have Indian food at home, butter chicken is always the first dish on my list because it’s easy to make and, more importantly, easy to make RIGHT. Each bite of tender chicken is infused with bold curry flavor, and a little cream adds essential richness.
If you’re unfamiliar with it, butter chicken, also known as chicken makhani, is a popular Indian dish made of chicken pieces simmered in a rich sauce made of tomatoes, onions, butter, spices, and a dash of cream for richness.
Table of Contents
Why I love this recipe
- Amazing flavor. According to my family, this is the best butter chicken recipe ever…and they’re pretty harsh critics!
- Multiple cooking options. I usually make it on the stovetop out of convenience (and it’s pretty fast), but I also tested it in the slow cooker and Instant Pot.
- Minimal effort, maximum reward. The prep time is minimal, and you only need one pot to make it.
- The best leftovers. Overnight, those flavors seep into the meat and intensify even more. Just trust me!
If you crave Indian recipes, try my chicken curry with coconut milk, lamb rogan josh, or paneer tikka masala next.
★★★★★ REVIEW
“I have made this recipe several times and it’s always better than the restaurant” – David
Ingredients needed
- Chicken thighs. I prefer skinless chicken thighs because that’s how it’s traditionally made, but you’re welcome to use chicken breasts.
- Garlic cloves and ginger. Essential aromatics. Use fresh or bottled garlic and ginger, but NOT granulated. Trust me, it makes all the difference.
- Tandoori paste. This is a common curry paste that contains a blend of unique spices and herbs. I’m able to find it at most well-stocked grocery stores and at my local Indian market.
- Spices. I used a blend of cumin, garam masala, turmeric, cinnamon, and smoked paprika. Plus salt and pepper to taste.
- Crushed tomatoes. The bulk of the sauce. I prefer my curry with chunks of tomatoes, but if you don’t, use tomato sauce. I’ve also tested this curry with fire roasted tomatoes for some added zing.
- Onions. Sautéed with the spices until caramelized.
- Chicken broth. I went with a low-sodium broth so I could control how much salt was added.
- Lemon juice. For acidity and to balance the curry.
- Butter. To fry up the chicken.
- Ghee. Also known as clarified butter, ghee is used more often than regular butter. I used some to start the sauce, but you’re welcome to use a combination of oil and butter if you don’t have ghee.
- Heavy cream. Essential for creaminess.
- Cilantro. For garnish.
How to make butter chicken
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Assemble. Combine the ginger, garlic, lemon juice, chicken, and curry paste in a bowl.
Step 2- Cook the chicken. Melt butter in a pot and cook the chicken until no longer pink, then set it aside.
Step 3 – Assemble the curry. Melt ghee in the pan and add the onions and spice blend. Cook briefly, then stir in the chicken, tomatoes, and broth and bring to a simmer.
Step 4- Add cream. Once the curry has thickened, add the heavy cream and simmer until it reaches your desired consistency.
Arman’s recipe tips
- Marinate the chicken. If I have time, I like to coat the chicken in the curry paste and let it sit for 30 minutes to 1 hour so it soaks in even more flavor.
- Want a silky smooth sauce? Take the chicken out and blend the sauce using an immersion blender to make it smooth.
- Don’t add the cream all at once. I’ve noticed if the curry is pretty warm, the cream will separate and become grainy. To avoid this, add the cream to a bowl with ¼ cup of the sauce, stir, then add it to the pot. This tempers the cream, so it shouldn’t separate.
- Add some heat. Stir in ¼ teaspoon of chili powder or cayenne pepper for a kick.
- Serve the curry with basmati rice (or cauliflower rice) and naan for a complete Indian-inspired dinner.
Storage instructions
To store: Store leftover butter chicken in an airtight container in the refrigerator for 3-4 days.
To freeze: Let the chicken cool completely, then freeze it in a freezer-friendly container for 3 months.
To reheat: Reheat leftovers on the stovetop or in the microwave until warm.
Frequently asked questions
You can, though the consistency won’t be quite right as milk is much more watery than cream. If you’d rather not use cream, I would suggest trying yogurt.
Can I make this dairy free?
Yes, butter chicken can be made dairy free by using plant-based butter and vegan cream. I don’t recommend using plant-based margarine as it curdled and didn’t leave a pleasant texture.
What to serve with this
If you tried this Butter Chicken Recipe or any other recipe on my website, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Butter Chicken Recipe
Video
Ingredients
- 1 piece ginger minced
- 3 cloves garlic minced
- 1 small lemon juiced
- 1 1/4 pounds chicken thighs chopped
- 2 tablespoons tandoori curry paste
- 1 tablespoon butter
- 2 tablespoons ghee
- 1 small onion sliced
- 1 teaspoon garam marsala
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 14 ounces canned tomatoes
- 1 1/2 cups chicken broth
- 1 1/4 cups heavy cream
Instructions
- In a bowl, add the ginger, garlic, lemon juice, chicken, and curry paste and mix well.
- Add the butter to a non-stick pan and place it over medium heat. Once hot, add the chicken and cook for 3-4 minutes, until no longer pink. Remove from the pan.
- Add the ghee to the pan and then the onion and spices. Cook until fragrant. Add the chicken back into the pan, along with the crushed tomatoes and chicken broth and bring it to a simmer.
- Once it has thickened, stir through the heavy cream and let it simmer for 10-12 minutes, or until it has thickened.
Notes
Nutrition
Originally updated April 2023, updated and republished March 2025
I have made this recipe several times and it’s always better than restaurant
Thanks, David!
delicious!! i reaally enjoyed all of this and i scoffed the lot thank you arman for the amazing indian food it made me remind myself of my hometown! in california
The flavor is outstanding. Fairly easy to make.
I made this recipe for the family and it got rave reviews 😉. The family said they preferred this recipe compared to another one I tried months ago and I agree! Love that there’s lots of sauce . Just the right amount of kick.
This recipe is soo good! Perfection! We started Keto not long ago so we put it over riced cauliflower. Amazing! Thank you!
Hi! I wanted to make this recipe tonight, but noticed it only says « 1 piece of ginger » . What does that mean? How much of minced ginger do I need approximately? 1 tablespoon, 1 teaspoon? A perception of a 1 pièce can be quite different to different people..If you can clarify this, it would help a lot, to much ginger can be overpowering. Thanks
Sorry it is 1/2-inch 🙂
So far, so good! I’ve made this recipe twice now and it’s really good. Thank you for sharing!
Excellent flavor and everyone enjoyed it 😀