Delicious Butter Chicken Recipe to Savor Every Bite

The first time I truly fell for butter chicken, it was a chilly evening several years ago. A close friend invited me over for dinner, and the moment I walked in, my kitchen filled with the scent of a creamy tomato sauce mingling with warm spices. As we dug in, their eyes lit up at the first bite, and I remember thinking, “Wow, this butter chicken isn’t just comforting—it’s downright irresistible.” That night, it clicked for me: butter chicken was more than just an Indian chicken curry; it was a dish that brought people together around the table, easy to love and simple to make again and again.

This butter chicken fits perfectly into everyday cooking and casual gatherings alike. Whether you’re tackling a busy weeknight or hosting friends, it delivers bold flavor without requiring complicated techniques. I love how the spiced chicken curry simmers beautifully in a creamy tomato sauce that’s rich but not heavy. It’s a dish that feels special but stays approachable, making it a staple in my kitchen rotation.

If you’re a home cook looking for a reliable, satisfying butter chicken that tastes like the best murgh makhani without stress or mystery ingredients, you’re in the right place. This recipe is my go-to when I want something hearty, flavorful, and ready to please everyone. No complicated steps, no rare spices, just the kind of dish that feels like a warm meal shared with the people you care about. Stick around, and I’ll share all the tips I’ve learned along the way.

Here’s the ingredient lineup for your butter chicken. You probably already have most of these in your pantry, making this dish super convenient.

If you don’t have boneless chicken thighs, chicken breasts also work but tend to be a bit drier. I like thighs because they stay juicy in this spiced chicken curry. No garam masala? Mix equal parts ground cinnamon, cloves, and cardamom for a quick replacement.

A kitchen tip: I prep all my spices and measure out the cream before starting. It speeds things up and keeps my cooking flow smooth. Leftover crushed tomatoes can be stored in an airtight container in the fridge for up to a week and work perfectly for the next batch.

This butter chicken is budget-friendly, too. Using pantry staples and easy-to-find spices avoids extra trips to specialty stores. Plus, it stretches nicely for leftovers.

1. Marinate the chicken: Mix chicken with a bit of yogurt, half the garlic and ginger, and a pinch of salt. Let it sit for 20-30 minutes while you prep everything else. This tenderizes the chicken and adds subtle tang.

2. Sauté the onions: Heat butter in a large skillet over medium heat. Add the chopped onions and cook until golden and soft, about 7 minutes. This slow caramelization builds the base flavor for your butter chicken.

3. Add garlic, ginger, and spices: Stir in the remaining garlic and ginger, then sprinkle in garam masala, cumin, coriander, turmeric, and chili powder. Let them toast for a minute or two until fragrant. This step wakes up the spices and infuses the oil.

4. Cook the chicken: Add marinated chicken pieces, stirring to coat them evenly in the spices. Cook until the chicken starts to brown but isn’t fully cooked, about 5-7 minutes.

5. Pour in the crushed tomatoes: Stir in the tomatoes and bring to a simmer. Let the mixture cook gently for 15 minutes, stirring occasionally. The sauce will thicken, and the chicken will get tender.

6. Finish with cream: Reduce the heat to low, stir in the heavy cream, and let the sauce blend for another 5 minutes. Your butter chicken should now have that rich creamy tomato sauce texture.

7. Season and garnish: Taste and add salt as needed. Sprinkle fresh cilantro on top before serving for that burst of freshness.

From start to finish, this butter chicken takes about 45 minutes. While it simmers, you can prep rice or warm naan bread. When the kitchen fills with the scent of the spiced chicken curry finishing in cream, you know dinner is about to be a success.

A common concern is the sauce splitting when adding cream. If this happens, lower your heat and stir gently. Also, avoid boiling once cream is added—it keeps your butter chicken silky smooth.

This butter chicken shines when served with fluffy basmati rice or warm naan. The rice soaks up the creamy tomato sauce, and naan acts like a natural spoon to scoop up every last bit.

For side dishes, I often pair this butter chicken with a simple cucumber raita or a fresh green salad to balance the rich flavors. This combo is great for cozy family dinners or casual get-togethers.

Leftovers? Butter chicken tastes even better the next day. I use it as a filling inside wraps or over roasted vegetables for a quick meal. You can also turn it into a comforting butter chicken skillet by adding fresh spinach or peas.

During holiday seasons, I like to make a big batch for gatherings. Its crowd-pleaser status means it disappears fast, which is always a good sign!

Guest reactions usually start with surprised smiles, followed by “This might be the best butter chicken I’ve had.” It’s the kind of dish that feels like a homemade hug.

Can I make this butter chicken ahead of time?
Absolutely! In fact, butter chicken tastes great the next day when flavors have melded. Store it in an airtight container in the fridge for up to 3 days or freeze for longer storage.

What’s the best substitute for heavy cream?
Full-fat coconut milk is a fantastic dairy-free swap. It keeps the creamy tomato sauce texture while adding a subtle sweetness that pairs well with the spices.

How do I adjust this butter chicken for more servings?
This recipe scales nicely. Double or triple ingredients as needed, just cook in larger pans to allow room for even heat distribution.

Can I use boneless chicken breasts instead of thighs?
Yes, but be mindful that breasts cook faster and can dry out. Keep an eye on them and don’t overcook.

Is there a way to make this butter chicken less spicy?
You can reduce or omit the chili powder. The dish still has robust flavor from the spices and butter without the heat.

Can I skip the yogurt marinade?
You can, but the yogurt helps tenderize and keeps the chicken moist. If skipping, cook the chicken gently to avoid toughness.

What’s the difference between butter chicken and tandoori chicken?
Tandoori chicken is marinated meat cooked in a clay oven or very hot grill, usually with a dry rub or yogurt marinade, whereas butter chicken is cooked in a creamy tomato sauce. You can even use leftover tandoori chicken to make a quick butter chicken version.

If you love this butter chicken, you might enjoy a garlic butter chicken thigh skillet or a Mediterranean chicken and orzo, both filled with straightforward, delicious flavors and easy prep. For other cozy, flavorful meals, check out my Simanim Stuffed Butternut Squash. You can also explore more inspiration for luscious, creamy chicken dishes on Facebook’s Butter Chicken. The most luscious chicken curry, plus trusted takes on butter chicken and Murgh Makhani Butter Chicken for more authentic flavor ideas.

Butter chicken is more than a recipe in my collection—it’s a dependable, crowd-pleasing dish that brings comfort and bold flavors to the table.

My Best butter chicken Tips:

• Use boneless chicken thighs for juicy, tender bites every time.
• Don’t rush the onions; caramelizing them slowly makes the spiced chicken curry base irresistible.
• Add cream off the heat to prevent splitting and keep that silky texture.

I’ve tested several variations—from coconut milk swaps to adding extra garam masala for more depth. The version that gets requested most often includes a touch of smoked paprika for a subtle smoky undertone that guests love.

I encourage you to make this butter chicken your own. Try adding veggies or adjusting spices to suit your taste. What matters most is how it brings warmth and satisfaction to your table.

Give it a go—you’ll soon see why butter chicken stays a favorite in so many homes.