Indian Butter Chicken: Easy and Delicious Recipe

There’s something magical about rainy weekends and the smell of homemade Indian Butter Chicken simmering on the stove. This cozy classic is going viral on TikTok and Pinterestand for good reason. It’s creamy, richly spiced, and entirely beginner-friendly. No professional techniques neededjust 30 minutes and your favorite soup pot.

This bold, buttery chicken recipe blends tender chunks of chicken breast with crushed tomatoes, garlic, butter, and warm Indian spices for ultimate comfort. Most ingredients are pantry staples, making it easy any day of the week. Think of it as your weeknight chicken stew dressing up for something deliciously different.

I first learned this dish at my grandmother’s sidespice-stained aprons, bubbling pots, and sourdough rising in the corner. Years later, I kept refining it until the flavors felt just right. The not-so-secret secrets? Yogurt in the sauce and slowly melted butter. It all comes together to taste like home and heritage in one silky bite.

Why You’ll Love This Indian Butter Chicken

• Cozy and comforting: The buttery creaminess and warm spices make this feel like a big hug in a bowl.
• Beginner-friendly: No intimidating techniquesjust simple chopping, stirring, and simmering.
• Quick dinner: Ready in just 30 minutes, it’s perfect for busy weeknights or last-minute hosting.
• Pantry-friendly: Most ingredients, like spices or tomato paste, are likely already in your kitchen.

Ingredients At-a-Glance

This recipe keeps it simpleand there’s nothing too tricky to track down. Here’s what you’ll need:

Pro Tip: If you’re short on yogurt or cream, substitute with cashew cream, coconut milk, or a mix of milk and cornstarch. Adjust the sauce thickness by simmering longer or adding a splash of water.

How to Make Indian Butter Chicken Step-by-Step

1. Prep and season the chicken: Cut the chicken into bite-sized pieces. Pat dry and season lightly with salt. Heat 1 tablespoon peanut oil in a heavy-bottomed pan or Dutch oven over medium-high heat. Brown the chicken in batches until golden on the outside but not fully cooked through. Transfer to a plate and set aside.
2. Sauté the aromatics: In the same pan, reduce heat to medium. Melt the butter, then add finely diced white onion (1 medium), minced garlic (4 cloves), and grated fresh ginger (1 tablespoon). Cook 2–3 minutes until soft and fragrant.
3. Add your spice mix: Stir in 1 teaspoon each of garam masala, ground cumin, and ground coriander, plus ½ teaspoon curry powder, a pinch of chili powder (optional), and 1 bay leaf. Toast for 1–2 minutes to bloom the spices.
4. Build the sauce: Stir in 1 tablespoon tomato paste and the crushed tomatoes. Simmer 5 minutes until slightly thickened. Reduce heat to low and gently whisk in the cream, yogurt, and optional ½ teaspoon cornstarch for thickening.
5. Bring it all together: Return the chicken and any accumulated juices to the pan. Simmer uncovered for 10 minutes, stirring occasionally. Chicken should be fully cooked and the sauce thick and creamy. Remove bay leaf before serving.

Quick Cooking Timeline

Troubleshooting and Tips

• Sauce too thick? Add a splash of water, broth, or milk and stir well. Heat slowly to prevent splitting.
• Sauce too thin? Mix ½ teaspoon cornstarch with 1 tablespoon cold water, then add to sauce while simmering.
• Chicken dry? Don’t overcook during browning. Let it finish cooking gently in the sauce for tender results.
• Spice level: This recipe is mild. For extra heat, add cayenne pepper or fresh green chilies to taste.

Serving and Storing Your Indian Butter Chicken

Serve over fluffy basmati rice, steamed jasmine rice, or scoop it up with warm naan bread. A side of cucumber raita or a crisp green salad helps balance the richness. Garnish with chopped cilantro and a drizzle of cream if you’re feeling fancy.

Pro Tip: This Indian Butter Chicken deepens in flavor overnight, making it an ideal meal prep favorite. Reheat gently for best results.

Expert Insight: The Secret to Authentic Indian Butter Chicken

Indian butter chicken is celebrated for its rich, creamy texture balanced by aromatic spices. The key lies in marinating the chicken with yogurt and spices ahead of time, which tenderizes the meat while infusing deep flavor. Slow simmering in a tomato-based sauce with butter ensures a luxurious, melt-in-your-mouth experience. Don’t skip ingredients like garam masala, fenugreek, and fresh gingerthey’re essential to achieving true depth of flavor.

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The Journey to My Perfect Indian Butter Chicken

Perfecting Indian Butter Chicken took several weekends of small batch experiments. Early versions were either too spicy or lacked that signature silky sauce. Through trial and errorplus plenty of family taste-testingI landed on a balanced recipe that delivers bold flavor with creamy comfort. It’s my go-to weeknight curry and a favorite for sharing around the table.

FAQs ( Butter Chicken (Murgh Makhani) )

Conclusion

The Indian Butter Chicken you just whipped up is pure comfort in under 30 minutes. Tender morsels of chicken swim in a velvety tomato-cream sauce layered with fragrant Indian spices. It’s the kind of dish that melts stress and fills your kitchen with warmth.

Customize to your likingswap dairy for coconut milk, adjust the spice to taste, or toss in a handful of sautéed veggies. No matter how you riff on it, the leftovers will be even tastier tomorrow thanks to those mingling flavorsa kitchen tip passed down from grandma’s handwritten notes.

I’d love to see your version! Tag your photos and share your take with family and friendsbecause cozy dishes like this deserve to be savored and remembered.

Olivia Farnsworth

Indian Butter Chicken: Easy and Delicious Recipe

This Indian Butter Chicken recipe is a rich and creamy delight that captures the authentic flavors of Butter Chicken Indian cuisine. Perfect for a comforting meal, this Indian Butter Chicken Recipe is simple to prepare and sure to impress with its blend of spices and creamy tomato sauce.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Calories: 570

Ingredients Method Notes

Ingredients

  

• 3 tablespoons peanut oil, divided
• 2 pounds boneless skinless chicken breasts, cut into 1” chunks
• 3 tablespoons unsalted butter
• ½ medium white onion, diced
• 3 cloves garlic, minced
• 1 tablespoon minced ginger
• 2 teaspoons garam masala
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon chili powder
• 1 bay leaf
• 1 tablespoon tomato paste
• 1 cup crushed tomatoes
• ¼ cup heavy cream
• 1 cup whole milk plain yogurt
• 2 teaspoons cornstarch
• Kosher salt, as needed

Method

 

1. Heat 2 tablespoons of peanut oil in a large pan over medium heat.
2. Add chicken chunks and cook until browned on all sides. Remove and set aside.
3. In the same pan, melt butter and add diced onion, cooking until translucent.
4. Add garlic and ginger; sauté for 1-2 minutes until fragrant.
5. Stir in garam masala, cumin, coriander, chili powder, and bay leaf; cook spices for 1 minute.
6. Add tomato paste and crushed tomatoes; simmer for 5 minutes.
7. In a small bowl, whisk together yogurt, heavy cream, cornstarch, and a pinch of salt.
8. Return chicken to the pan and pour the yogurt mixture over; stir well to combine.
9. Simmer on low heat for 10-15 minutes until sauce thickens and chicken is cooked through.
10. Adjust salt to taste, remove bay leaf, and drizzle remaining peanut oil if desired.
11. Serve hot with rice or naan.

Notes

• For best results, marinate the chicken in yogurt and spices for a few hours before cooking. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.