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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 chicken dinner recipe that’s comforting, filling, and delicious all year round.
You may also love my chicken tikka masala served with homemade garlic naan.
Restaurant-style butter chicken recipe, also known as Murgh Makhani, is made in the comfort of your home with the same great taste. Chicken marinated in Indian Inspired spices to create juicy and tender chicken chunks, simmered in a rich and creamy sauce. If you love trader Joe’s butter chicken and often times finding yourself wanting to make the trip to trader joes for it, then you no longer have to do so when you can make butter chicken at home.
This is the most authentic and delicious Indian butter chicken recipe you will ever have. Serve over some basmati rice, quinoa, or brown rice and a side of homemade Naan for dipping. This healthier butter chicken made with coconut cream instead of heavy cream is dairy-free and also keto-friendly for those looking for a low-carb creamy buttery chicken meal. My kids love this so much they fight the next day over who gets leftovers!
Why I love it
- Restaurant style: Enjoy great quality butter chicken right at home with the same great taste.
- Easy to make: It is not that hard to make this butter chicken. Chicken is browned first and then added to the cooked butter marsala sauce and left to simmer.
- Healthy and delicious: Made with healthier ingredients like coconut cream instead of heavy cream, this butter chicken is so tasty and low carb.
Ingredients for butter chicken
Here is a list of the ingredients you will need to make this simple butter chicken recipe. The full measurements can be found further down below.
For the chicken marinade
- Extra Virgin Olive Oil: or you may use coconut oil
- Seasonings: Garlic Powder, Garam Masala, Ground Cumin, Chili Powder, Kosher Salt
- Boneless, skinless chicken thighs cut into 1-inch chunks: you may use boneless and skinless chicken breasts if you prefer.
For the butter chicken sauce
- 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.
- Garlic Cloves minced
- Seasonings: Garam Masala, Chili Powder, Ground Coriander, Cayenne Pepper
- Grated Fresh Ginger
- Tomato Sauce: use any of your favorite brands or tomato puree.
- Coconut Cream well stirred or blended: this is the one you get in cans
- Kosher salt and freshly ground black pepper
- Chopped cilantro, for garnish
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.
Frequently asked questions
Butter chicken is high in fat and protein and thus a keto-friendly recipe. It is low in carbs and ideal for those who are on the keto diet. You may have to skip on the side of rice and Naan.
They are both popular Indian dishes, that are quite similar but yet they are different when it comes to the way they are prepared and their flavors. Butter chicken is typically made with a rich, creamy, and mildly spiced tomato-based sauce, whereas tikka masala has a spicier and tangier sauce made with a mix of various spices, yogurt, and cream. Butter chicken has a subtle smokey flavor whereas tikka masala has tangy and spicy notes.
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 from tomato sauce, butter, cream, and different types of warm and earthy spices like garam masala, cumin, coriander, and fenugreek, garlic, ginger, and sometimes yogurt.
Storing and Reheating
- Storing: Store leftover butter chicken in a sealed container in the fridge for up to 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.
Chicken recipes you may like
- 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
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.
Video
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.
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! 🙂