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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.
I have made this too many times to count!! I can’t believe I haven’t rated it yet. It is delicious and so easy. I will admit that many times I do forget to marinate the chicken like the instructions, but when I do it does taste better. What I love about it is it is a great base recipe to add whatever vegetables I want or have on hand. I have added mushrooms, zucchini, and the past few times I have added a bag a frozen mixed vegetables. I know this doesn’t make it authentic, but it allows me to make a complete meal for my family. Thanks for this great recipe!!
Thanks for the great feedback. Glad you loved it
Hi, I’d like to give this a try but when you say tomato sauce do you mean passata? If not can you recommend a brand so I can search the closest thing in the UK.
Thanks
Yes. Passata. The watery kind, like a sauce
This recipe is amazing!!! As someone who is lactose free, this is the perfect recipe. We have this once a week and it’s lasts the two of us a few days.
So good!
Wow, lips making healthy recipe with butter.! Generally, I love to have butter and when it is added to the chicken recipe it will surely add more taste to it. I will try this dish restaurant styled butter chicken recipe for my son’s birthday. Thank for the recipe. The video will help me to make this dish in the easiest way.
I think I have made this around 25 times. Its always fantastic and its such a simple recipe that switching it up is easy.
So glad you liked it.
Do you use the standard Mexican chili powder?
Thanks you,
What is the best partner for this dish? Thanks
What do you mean? like a side dish to pair it with?
This is one of the tastiest and easiest recipes ever. I’ve shared recipe with my friends and neighbors. Thank you.
So nice of you. Thank you so much
Ohhh my goodness.. this was absolutely delicious!! Definitely adding this to my favorites! I used half and half instead of coconut cream and chicken breast. So so goood!!
Thanks Tina. Glad you loved it.
Thanks for this recipe! This was my first time trying to make Indian inspired dishes at home and it turned out really well. I had to substitute the ghee for a mix of regular butter and olive oil (equal parts, used same amount as listed for ghee), and I used only 1.12 lbs of chicken thighs but neither of those adjustments messed up the recipe. Will definitely make again!
Can I use canned full fat coconut milk instead?
Hi there. Yes you can
Absolutely loved it! It was our first time ever cooking with coconut cream and ghee. The sauce was nice and thick. So so very flavorful. Rich in spices and the chicken was so tender. Overall take away, will definitely make again!
Thanks for the feedback. We are so glad you loved it
Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.
Very flavorful and authentic. Will definitely make this again. Served with rice & naan for dipping. The chicken was Very tender! A Win!!
Thanks for the feedback Abbey
Thank you for such an amazing recipe.
The wife and I love Indian food and we’ve been looking for a good low carb version of Butter Chicken. Stumbled on this recipe and have made it a few times and and we just love it. I usually substitute butter and heavy cream for the ghee/clarified butter and coconut cream, and i search for the lowest sugar tomato sauce I can find (Red Gold Tomato sauce is the best I’ve found) and it’s amazing. We toast up a few low carb tortillas as substitute Naan and it does the trick. Thanks for posting!
Thanks for the feedback. So glad you liked this recipe
This was amazing. mouth watering taste that keeps you going back for more! I ran out of coconut cream and subbed coconut milk. It was still delicious but I can not wait to try it will the cream. I used half spice recommended, my partner gets heartburn easily so I try to avoid. Will be making this again. I paired with Banza chickpea Rice and tasted like real rice. I forgot broccoli but will plan on pairing with next time:) thank you!
Thanks for the feedback. We are so happy you loved it.
Hi how much grams is 1 serving?
Hi. You can find it at the bottom of the post in the nutrition facts
Looks delicious! Want to try.
Let me know if you like it.