Easy Butter Chicken

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.

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. 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 Naan Bread for dipping. This healthy butter chicken recipe is dairy-free and also keto-friendly for those looking for a low-carb creamy buttery chicken meal.

Why you will love this recipe

• 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 we 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

• Naan Bread
• White Rice
• Cilantro Lime Rice
• Cilantro Lime Cauliflower Rice
• Cooked Quinoa
• Homemade Dinner Rolls
• Brown Rice
• Couscous
• Yogurt
• 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: We 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

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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