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Easy-to-make Indian Butter Chicken recipe that’s so creamy and full of flavor. A low-carb chicken recipe with authentic, rich flavors that will have you going for seconds. The perfect weeknight recipe that’s comforting, filling, and delicious all year round.
Butter Chicken Dinner Recipe
You can now make your favorite butter chicken dish right at home. I marinated the chicken in Indian-inspired spices to create juicy, tender chicken chunks, then simmered them in a rich, creamy sauce. My sister used to go to Trader Joe’s for their frozen butter chicken until I shared this recipe with her.
Serve over basmati rice, quinoa, or brown rice, with a side of homemade Naan for dipping. This healthier butter chicken, made with coconut cream instead of heavy cream, is a dairy-free, creamy, buttery chicken meal. You may also love my chicken tikka masala. They are both so good!
Recipe Overview
Ingredients needed
Here is a list of the ingredients you will need to make it. For the full measurements, scroll down to the recipe card.
- Extra Virgin Olive Oil (or avocado oil)
- Seasonings: Garlic Powder, Garam Masala, Ground Coriander, Ground Cumin, Chili Powder, Cayenne Pepper, Kosher Salt, and ground black pepper.
- Chicken: I used boneless, skinless chicken thighs, but boneless, skinless breasts, cut into 1-inch chunks. In my video, I used chicken breasts because my kids prefer them over thighs.
- Fresh Garlic Cloves and Ginger: These are a must-add ingredient; in a pinch, you can use jarred.
- Clarified Butter divided: it is not a butter chicken if I don’t add butter, right? Don’t want to use butter? Use coconut oil.
- Yellow Onion: Do not use purple onions. Yellow would be best, or sweet white onions.
- Tomato Sauce: Use any of your favorite brands or tomato puree.
- Coconut Cream: The ones you find in the cans, and not the ones you add to coffee or drink, which are sweetened. It should be well stirred or blended.
- Chopped cilantro, for garnish so it can be optional
How to make butter chicken
- Marinade the chicken: Start by marinating the chicken. In a large glass bowl, combine the olive oil with garlic powder, garam masala, cumin, chili powder, and salt. Add the chicken and toss to coat with the marinade. Cover with plastic wrap and refrigerate for at least 6 hours, up to 24 hours.
- Cook the chicken: Heat 2 tablespoons of ghee or clarified butter in a large skillet or cast iron skillet over medium-high heat. Use tongs to add the marinated chicken pieces to the skillet in a single layer, leaving behind the excess marinade, and brown on all sides. Cook the chicken in batches, if necessary, and don’t worry about cooking it all the way through at this stage. Transfer the browned chicken to a plate.
- To make the sauce: Add another tablespoon of ghee to the skillet, and reduce to medium heat. Add the onion, garlic, garam masala, ginger, chili powder, coriander, and cayenne, and stir to combine. Cook the mixture for 45 seconds, then add the tomato sauce. Bring the sauce to a simmer and cook for 5 minutes, stirring occasionally. Stir in the coconut cream, and return to a simmer.
- Add in the chicken to the sauce: Return the browned chicken pieces to the skillet, along with any accumulated juices, and use a wooden spoon to settle the chicken into the sauce. Simmer for 10-15 minutes over medium-low heat, until the chicken, is tender and cooked through.
- Garnish and serve: Season to taste with salt and pepper if necessary. Garnish with chopped cilantro and serve hot.
What to serve with butter chicken
- Homemade Garlic Naan
- White Rice
- Cilantro Lime Rice
- Cilantro Lime Cauliflower Rice
- Cooked Quinoa
- Homemade Dinner Rolls
- Brown Rice
- Couscous
- Homemade Whole Wheat Bread
Tips and substitutes
- Allow the chicken to marinate for a good 6 hours to get the best flavors out of this recipe. But if you are pressed on time, you can skip marinating.
- Use Ghee or any neutral flavor oil instead of butter or Ghee. For a healthier option, you may use coconut oil.
- Cream: I used coconut cream for a healthier dairy-free option. Feel free to use heavy cream or whipping cream.
- For a lighter version, you may use low-fat cream and milk. But it won’t be as creamy and thick. You may thicken the sauce with a bit of flour.
Common Questions
Butter chicken and tikka masala may look alike, but they taste quite different. Butter chicken is rich, creamy, and mild with a subtle smoky flavor, while tikka masala is spicier, tangier, and bolder.
Even though they are similar, Butter chicken is milder in taste than tikka masala. So you will find that tikka masala is spicier.
If you are getting store-bought Butter chicken sauce, it is typically made with tomato sauce, butter, cream, warm, earthy spices like garam masala, cumin, coriander, and fenugreek, garlic, ginger, and sometimes yogurt.
If your sauce tastes too tangy from the tomatoes, add a little more cream or a small pat of butter. A pinch of sugar or honey can also balance the acidity without making it sweet.
Absolutely. The flavors actually get better after sitting. It stores well in the fridge for up to 4 days and reheats beautifully.
This usually happens if there isn’t enough fat in the sauce. Adding more cream (heavy cream or coconut cream), a bit more butter, or blending the sauce until smooth will give you that classic, velvety texture.
Storing and Reheating
- Storing: Store leftover butter chicken in a sealed container in the fridge for up to 4-5 days. You can freeze butter chicken for up to 3 months. Just make sure you store it in a freezer-safe bag or container.
- Reheating: Reheating is easy. Either use the microwave or reheat in a saucepan over medium heat using your stovetop.
More Chicken recipes
- Grilled Chicken with Mango Avocado Salsa
- Keto Creamy Italian Chicken Skillet
- Easy Orange Chicken Stir Fry
- Spinach and Cheese Stuffed Chicken Breast
- Chicken Cabbage Soup
- Creamy Olive Artichoke Stuffed Chicken
- Air Fryer Chicken Parmesan
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Easy Butter Chicken Recipe
Video
Equipment
- knife
- cutting board
- skillet
- spatula
Ingredients
For the Chicken Marinade
- 1½ tablespoons Extra Virgin Olive Oil, avocado oil or coconut oil
- 1 teaspoon Garlic Powder
- 2 teaspoons Garam Masala
- 1 teaspoon Ground Cumin
- 1 teaspoon Chili Powder
- 1 teaspoon Kosher Salt
- 2 pounds skinless and boneless chicken thighs, or chicken breast, cut into 1-inch chunks
For the sauce:
- 3 tablespoons Clarified Butter, divided
- 1 Yellow Onion, diced
- 3 Garlic Cloves, minced
- 1 tablespoon Garam Masala
- 1 tablespoon Grated Fresh Ginger
- 1 teaspoon Chili Powder
- 1 teaspoon Ground Coriander
- ½ teaspoon Cayenne Pepper
- 14 ounces Tomato Sauce, one can
- 1½ Cup Coconut Cream, well stirred or blended
- Salt and ground black pepper
- Chopped cilantro, for garnish
Instructions
- Start by marinating the 2 pounds skinless and boneless chicken thighs (chunks). In a large glass bowl, combine the 1½ tablespoons Extra Virgin Olive Oil with 1 teaspoon Garlic Powder, 2 teaspoons Garam Masala, 1 teaspoon Ground Cumin, 1 teaspoon Chili Powder, and 1 teaspoon Kosher Salt.
- Add the chicken and toss to coat with the marinade. Cover with plastic wrap and refrigerate for at least 6 hours, up to 24 hours.
- To make the sauce, heat 2 tablespoons of the 3 tablespoons Clarified Butter or Ghee butter in a large skillet over medium-high heat.
- Use tongs to add the marinated chicken pieces to the skillet in a single layer, leaving behind the excess marinade and brown on all sides.
- Cook the chicken in batches, if necessary, and don’t worry about cooking it all the way through at this stage.
- Transfer the browned chicken to a plate. Add another tablespoon of ghee to the skillet and reduce to medium heat.
- Add the 1 Yellow Onion (diced), 3 Garlic Cloves (minced), 1 tablespoon Garam Masala, 1 tablespoon Grated Fresh Ginger, 1 teaspoon Chili Powder, 1 teaspoon Ground Coriander, and ½ teaspoon Cayenne Pepper, and stir to combine.
- Cook the mixture for 45 seconds, then add the 14 ounces Tomato Sauce. Bring the sauce to a simmer and cook for 5 minutes, stirring occasionally.
- Stir in the 1½ Cup Coconut Cream, and return to a simmer. Return the browned chicken pieces to the skillet, along with any accumulated juices, and use a wooden spoon to settle the chicken into the sauce.
- Simmer for 10-15 minutes over medium-low heat until the chicken is tender and cooked through.
- Season to taste with Salt and ground black pepper if necessary. Top with Chopped cilantro, for garnish, and serve hot.
Notes
- You may use Coconut Oil in place of butter
- Instead of Coconut Cream, you can use Heavy cream or whipping cream
- Use ginger powder if you don’t have fresh ginger
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Best butter chicken ever 🍛👏
Thank you
How much is in one serving (e.g.: one cup)? I’m trying to watch my calories and it would be helpful to know what exactly a serving is. Would you divide 2 pounds (chicken) into 8 to get your serving size?
Thank you!
Yes. you can do that. Serving size is one cup
This recipe for Easy Butter Chicken is an absolute game-changer! I tried it last night, and my family couldn’t believe I made it at home. The flavors were so rich and authentic, and the simplicity of the recipe is a huge plus. Thanks for sharing this delicious gem with us! I recommend to everyone.
This was fantastic! I didn’t have one ingredient , I thought I did, so I used Greek yogurt instead of coconut cream, and it was wonderful! Will make again for sure! 🙂