You know that moment when you walk past an Indian restaurant and catch a whiff of something so creamy and aromatic it stops you dead in your tracks? That’s Indian Butter Chicken calling your name. This silky, tomato-based curry has been blowing up on TikTok and Pinterest lately, and honestly? It’s about time. You can make this restaurant-quality dish right in your own kitchen in about 30 minutes.
Think of it as the coziest hug in a bowl – tender chicken swimming in a rich, mildly spiced tomato cream sauce that’s absolutely divine. With pantry staples like crushed tomatoes, heavy cream, and warm spices like garam masala, it’s way more doable than you think. It’s like if mac and cheese had a sophisticated, globally-traveled cousin. Full details in the blog!
I’ve been tweaking this recipe for months after my neighbor shared her family’s version during a potluck disaster (long story). After testing it on my pickiest eaters – and watching them lick their bowls clean – I knew I had something special. There’s one secret ingredient that makes all the difference, and trust me, you probably already have it sitting in your pantry.
Indian Butter Chicken: Easy and Delicious Recipe
Ingredients
Method
- Heat 2 tablespoons of peanut oil in a large skillet over medium heat.
- Add chicken chunks and cook until lightly browned; remove and set aside.
- In the same skillet, melt the butter and add diced onion, cooking until translucent.
- Add garlic and ginger; sauté for 1-2 minutes until fragrant.
- Stir in garam masala, cumin, coriander, chili powder, and bay leaf; cook spices for 1 minute.
- Mix in tomato paste and crushed tomatoes; simmer for 5 minutes.
- In a small bowl, whisk yogurt, heavy cream, and cornstarch together.
- Return chicken to skillet, pour yogurt mixture over, and stir to combine.
- Simmer on low heat for 10 minutes, until chicken is cooked through and sauce thickens.
- Season with kosher salt to taste.
- Serve hot with rice or naan bread.
Notes
- For a richer flavor, marinate the chicken in yogurt and spices for a few hours before cooking. Leftovers keep well refrigerated for up to 3 days and reheat gently on the stove.
Why You’ll Absolutely Fall in Love with This Indian Butter Chicken
This isn’t just another curry recipe – it’s your ticket to restaurant-quality comfort food without leaving your kitchen. The magic happens when tender chicken meets that silky, tomato-cream sauce that’s been perfected with warm spices like garam masala and cumin.
- Weeknight-friendly: Ready in 30 minutes with ingredients you can grab at any grocery store
- Crowd-pleaser: Mild enough for kids but complex enough to impress your foodie friends
- Cozy factor: That rich, creamy sauce practically begs you to curl up on the couch with a bowl
- Make-ahead magic: Tastes even better the next day when all those flavors have mingled
What Makes This Recipe Special
The secret to authentic-tasting Indian Butter Chicken lies in building layers of flavor. We start by browning the chicken in peanut oil, then create an aromatic base with butter, onions, garlic, and ginger. The real game-changer? That mix of garam masala, cumin, and coriander that transforms ordinary ingredients into something extraordinary.
The yogurt and cornstarch combo is my little trick for keeping the sauce silky without curdling – because nobody wants grainy curry sauce ruining their dinner plans.
| Ingredient | Why It Matters | Easy Swap |
|---|---|---|
| Garam Masala | The soul of the dish – warm, complex spice blend | 1 tsp cinnamon + 1 tsp cumin |
| Heavy Cream | Creates that signature richness | Half-and-half or coconut cream |
| Plain Yogurt | Adds tang and keeps sauce smooth | Greek yogurt or sour cream |
| Tomato Paste | Concentrates tomato flavor | 2 tbsp ketchup (in a pinch!) |
Step-by-Step: Making Magic Happen
Don’t let the ingredient list intimidate you – this comes together like a really good story, one layer at a time. We’re building flavor from the ground up, and trust me, your kitchen is going to smell absolutely incredible.
The Brown-and-Build Method: First, we brown those chicken chunks in peanut oil to get some caramelization going. Then we build our sauce base with butter, onions, and aromatics before adding our spices and tomatoes. The final touch is whisking that yogurt with cornstarch before stirring it in – this prevents any curdling disasters.
| Step | Time | What’s Happening |
|---|---|---|
| Brown chicken | 5-6 mins | Building flavor foundation |
| Sauté aromatics | 3-4 mins | Creating aromatic base |
| Add spices & tomatoes | 8-10 mins | Developing depth |
| Finish with cream & yogurt | 3-4 mins | Creating silky sauce |
Troubleshooting Your Butter Chicken
Even the best cooks hit a few bumps, and I’ve definitely had my share of butter chicken mishaps. The most common issue? Yogurt curdling when it hits that hot sauce. That’s why we whisk it with cornstarch first – it acts like a little insurance policy.
- Sauce too thin? Simmer uncovered for an extra 5 minutes or add another teaspoon of cornstarch mixed with cold water
- Too spicy? Stir in an extra splash of cream or a dollop of yogurt to cool things down
- Not enough flavor? A pinch more salt and garam masala usually does the trick
- Chicken dry? Don’t overcook in the final step – just heat through once you add it back to the sauce
Serving and Storage That Actually Works
This Indian Butter Chicken is practically begging to be served over fluffy basmati rice or with warm naan for scooping. I love making a big batch because it’s one of those rare dishes that tastes even better as leftovers – all those spices just keep getting friendlier overnight.
Pro tip: If you’re meal-prepping, store the rice separately from the curry to avoid mushy rice syndrome. Nobody wants that.
| Storage Method | How Long | Best Practice |
|---|---|---|
| Refrigerator | 3-4 days | Store in airtight container, reheat gently |
| Freezer | 3 months | Leave out dairy, add when reheating |
| Meal Prep | 4-5 days | Store curry and rice separately |
Expert Insight: The Secret to Authentic Indian Butter Chicken
According to Chef Sanjeev Kapoor, renowned Indian culinary expert, the key to perfect Indian butter chicken lies in the marinade timing and tomato preparation:
“Marinating the chicken for at least 2 hours allows the yogurt’s enzymes to tenderize the meat, while charring fresh tomatoes instead of using canned creates that distinctive smoky sweetness that defines authentic murgh makhani.”
This traditional approach transforms simple ingredients into restaurant-quality results every time.
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My Indian Butter Chicken Story
I’ll never forget the first time I attempted Indian Butter Chicken for my family – what a beautiful disaster that was! After burning the garlic and using way too much garam masala, I was determined to perfect this beloved dish. Now it’s become our go-to comfort meal, and I love how the rich, creamy tomato sauce makes everyone gather around the dinner table with genuine excitement.
FAQs ( Butter Chicken (Murgh Makhani) )
How long does Butter Chicken last in the fridge?
Cooked Butter Chicken will keep in the refrigerator for 3 to 4 days when stored in an airtight container. Let it cool to room temperature before refrigerating to avoid excess condensation. Reheat gently on the stove over low heat or in the microwave until hot, adding a splash of water or cream if the sauce looks dry. Always check for off smells or mold before serving.
Can I freeze Butter Chicken and how to reheat it?
Yes, Butter Chicken freezes very well and will keep for up to 3 months in the freezer when packed in airtight containers or freezer bags. Portion into meal-sized containers and remove as much air as possible to prevent freezer burn. Thaw overnight in the refrigerator and reheat on the stove over low heat or in the microwave, stirring occasionally and adding a little water or cream if the sauce has thickened. Finish with a knob of butter or fresh cream for the best texture and flavor.
How can I make Butter Chicken dairy-free in the USA?
To make a dairy-free Butter Chicken, swap butter and heavy cream for coconut milk or cashew cream and use a vegan butter or neutral oil for richness. For a creamy texture, blend soaked cashews with water to make cashew cream, which works great in the sauce. Many US supermarkets now carry coconut yogurt, dairy-free creamers, and vegan butter that work well as substitutes. Taste and adjust seasoning, since non-dairy options can change sweetness and richness.
Is Butter Chicken kid-friendly and how to adjust the spice level?
Butter Chicken is naturally mild and can be very kid-friendly when you tone down the chilies and use sweet paprika instead of hot chili powder. Remove whole spices or strain the sauce for a smooth, familiar texture that kids prefer. You can balance acidity with a touch of sugar or honey and serve small, bite-sized pieces of chicken with rice or naan. Let family members add extra heat at the table if they want more spice.
What is the best way to serve Butter Chicken in the USA?
Serve Butter Chicken with steamed basmati rice or warm naan for a classic pairing that Americans love. Add a simple cucumber raita or a green salad for freshness and lemon wedges to brighten the dish. For casual meals, serve it over rice bowls, with roasted vegetables, or wrapped in warmed tortillas or naan for a fusion-style sandwich. Garnish with chopped cilantro for color and a little extra cream or butter if you want a restaurant-style finish.
Time to Make This Your New Go-To Comfort Meal
This Indian Butter Chicken delivers restaurant-quality flavor in just 30 minutes, and honestly? You’ll be amazed how that silky tomato-cream sauce comes together with simple pantry staples. The tender chicken practically melts in your mouth, and those warm spices create the coziest dinner vibes. Trust me, this one’s going straight into your regular rotation.
Want to switch things up? Try swapping the chicken for cauliflower florets for a veggie version, or add a handful of frozen peas in the last few minutes for extra color. This keeps beautifully in the fridge for four days, and leftovers make the most incredible lunch over rice. A little trick from my Indian neighbor: serve it with a dollop of cooling yogurt if anyone finds it too rich.
I’d love to see how yours turns out! Drop a photo in the comments or tag me – there’s something so heartwarming about watching families discover new favorite dishes together. Have you made butter chicken before, or is this your first adventure into Indian flavors? Either way, your kitchen’s about to smell absolutely incredible tonight.
