If you’ve never experienced the bold, incredible flavors of Butter Chicken, then boy, are you in for a treat! My husband loves Indian food, and this butter chicken recipe is a favorite in our household. This Indian-inspired recipe includes marinated tender chicken, lots of warm spices, and an irresistible sauce. It’s definitely a great budget-friendly recipe if you’re looking to switch things up for dinner this week!
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Easy Butter Chicken Recipe
Of course, there are many versions of butter chicken recipes, but today, I’m sharing one that my family and I love. Like our chicken tikka masala, it’s certainly not an authentic recipe, but it’s made with easy-to-find pantry staples I almost always have on hand. I marinate the chicken with Greek yogurt, lemon juice, garlic, ginger, and lots of spices to make it extra tender and flavorful, then simmer it all in a buttery, spiced tomato cream sauce. It’s a total weeknight winner in my house and always satisfies our takeout cravings!
Butter Chicken
Servings 4 servingsIngredients
Marinade
- 2 boneless skinless chicken breasts (about 1.5 lb.)* ($6.25)
- ½ cup Greek yogurt ($0.74)
- 1 Tbsp lemon juice ($0.58)
- 1 tsp grated fresh ginger ($0.10)
- 2 garlic cloves, pressed ($0.08)
- 2 tsp garam masala ($0.20)
- ½ tsp smoked paprika ($0.05)
- ½ tsp turmeric powder ($0.05)
- ¾ tsp salt ($0.03)
Butter Chicken
- 2 Tbsp cooking oil ($0.08)
- 3 Tbsp butter ($0.37)
- 1 yellow onion, finely diced ($0.48)
- 2 garlic cloves, minced ($0.08)
- 1 tsp grated fresh ginger ($0.10)
- 2 tsp garam masala ($0.20)
- ½ tsp ground cumin ($0.05)
- ½ tsp smoked paprika ($0.05)
- ½ tsp salt ($0.02)
- ¼ tsp turmeric powder ($0.05)
- 1 15 oz. can tomato sauce** ($1.00)
- ¼ cup water ($0.00)
- ⅓ cup heavy cream, room temperature ($0.35)
Instructions
- Cut the chicken breasts up into small ½ inch pieces. Then, in a large bowl, combine the marinade ingredients (Greek yogurt, lemon juice, grated ginger, garlic, garam masala, smoked paprika, turmeric, and salt). Mix the marinade ingredients together until well combined.
- Add the cut chicken pieces to the marinade and mix, making sure all of the chicken is coated evenly. Marinate in the refrigerator for at least 1 hour or overnight. Remove the marinated chicken from the refrigerator 10 minutes before you are ready to cook.
- Heat a large cast-iron skillet over medium-high heat and add the cooking oil. Add the chicken and cook until lightly browned on all sides and cooked through. It may be difficult to see the brown color due to the marinade, but it should only take approximately 8-10 minutes to cook the chicken on all sides.
- Once the chicken is fully cooked, remove it from the skillet to a separate plate. Cover with foil and set aside.
- Reduce the heat to medium, then in the same skillet, add the butter. Once the butter is melted, add the diced onion. Sauté the onion for about 4 minutes.
- Now add in the minced garlic, grated ginger, and the rest of the spices (garam masala, ground cumin, smoked paprika, salt, and turmeric powder). Stir together and cook for 1 minute.
- Next, add in the tomato sauce and water. Stir and reduce the heat to medium-low. Simmer the sauce for 7-8 minutes, stirring occasionally.
- Once the tomato sauce has simmered, add the room temperature heavy cream to the sauce and stir to combine.
- Add the cooked chicken back to the skillet and stir to combine with the sauce. Simmer the sauce and chicken for 2-3 minutes. Finally, garnish with chopped cilantro, serve hot with cooked rice or naan bread (all optional), and enjoy!
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Equipment
- Large Bowl
- Large Cast Iron Skillet
Notes
Nutrition
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Gather all of your ingredients.
Cut the chicken: Slice 2 boneless skinless chicken breasts (about 1.5 lb.) into small ½-inch pieces. Try to cut them evenly so they cook through at the same rate later on.
Make the marinade: Add ½ cup Greek yogurt, 1 Tbsp lemon juice, 1 tsp grated fresh ginger, 2 pressed garlic cloves, 2 tsp garam masala, ½ tsp smoked paprika, ½ tsp turmeric, and ¾ tsp salt to a large mixing bowl. Mix well to combine.
Marinate the chicken: Now add your diced chicken to the marinade mixture. Combine so each piece of chicken is well covered in the marinade. Place the bowl into the fridge for at least 1 hour. Once the chicken has marinated, remove the bowl from the fridge 10 minutes before you’re ready to cook.
Cook the chicken: Place a large cast-iron skillet over medium-high heat and pour in 2 Tbsp cooking oil. Once the oil is hot, add the chicken and cook until lightly browned and cooked all the way through. (It can be tricky to see any browning due to the marinade, but it only took me approximately 8-10 minutes to cook the chicken on all sides). Remove the chicken from the skillet and place it on a separate plate. Cover the plate with foil and set aside.
Make the butter sauce: Turn the heat down to medium and add 3 Tbsp butter to the same skillet you cooked the chicken in. When the butter is melted and bubbly, add 1 diced yellow onion and sauté for about 4 minutes. Be sure to scrape up any stuck-on bits from the bottom of the skillet as the onion cooks!
Add 2 minced garlic cloves, 1 tsp grated fresh ginger, 2 tsp garam masala, ½ tsp ground cumin, ½ tsp smoked paprika, ½ tsp salt, and ¼ tsp turmeric powder to the sautéed onion. Stir to combine and cook for 1 minute to bloom the spices.
Now, pour in 1 15 oz. can of tomato sauce and ¼ cup water into the skillet and stir to combine. Reduce the heat to medium-low and simmer for 7-8 minutes. Be sure to stir the sauce occasionally as it simmers.
Now add in ⅓ cup room-temperature heavy cream and combine.
Assemble the butter chicken: Add the cooked chicken back to your skillet and mix to combine it with the sauce. Simmer everything together for 2-3 minutes.
Serve: Sprinkle over some freshly chopped cilantro (optional) and serve with your favorite sides! Enjoy.
Recipe Success Tips & Suggestions
- I like to marinate the chicken for at least 1 hour, but you can also marinate it overnight in the refrigerator for even more flavor. The marinade helps to give the chicken a light tandoori-style flavor, all without needing a grill (or tandoor).
- I prefer making this dish in a non-stick or well-seasoned cast iron skillet to help the chicken brown without sticking.
- Want to add some spice? Feel free to toss in a pinch of cayenne pepper for a little extra heat!
Serving Suggestions
I usually serve this homemade butter chicken with rice (ideally basmati or our yellow jasmine rice, but any kind will do) and a homemade naan or chapati for dipping. A fresh tomato salad is also a great addition for something fresh and juicy on the side.
Storage & Reheating
This simple butter chicken recipe stores really well! I let any leftovers cool completely, then transfer them to an airtight container and refrigerate for up to 3-4 days. To reheat, I usually warm it gently in a skillet over medium-low heat, adding a splash of water if the sauce has thickened up too much. You can also microwave it in short bursts, stirring in between, until heated through. As for freezing, transfer it to a freezer-safe container and freeze for up to 3 months. Just note that cream sauces can sometimes separate after thawing.
This recipe is a bit of a mash up between Butter Chicken and Chicken Tikka Masala–using the chicken tikka masala type marinade, but not grilling the chicken or cooking in a tandoor (I don’t have one, either). I’ve not marinated the chicken for butter chicken before, just seasoned it and sauteed it in about 4 T butter prior to adding it to a longer cooking sauce. Traditionally, there is no smoky tandoor flavor in Butter Chicken, as the chicken is merely seasoned and sauteed, so I skipped the smoked paprika and used sweet instead. The sauces for the 2 dishes are similar, and this version is delicious, although I like to use more onion and cook the sauce long enough for the onion to totally dissolve–at least 1.5 hours. I also like a bit more heavy cream, probably 1/2 c., although Indian cooks often use even more. It’s really hard to make Indian curries low fat and not sacrifice flavor. Traditionally, Butter Chicken uses a bit more butter, while Chicken Tikka Masala uses none.
This recipe, as is, is fast to make, mild in flavor, and not as high fat as traditional curry. It’s quite delicious. I jumped right on it and we enjoyed it for lunch today.