Cold nights need warm food. And this Indian Butter Chicken hits every comfort note creamy, spiced, a little smoky, and easy enough for a Thursday night. Pinterest boards are glowing with it, TikTok can’t get enough. This version? Weeknight doable with a cozy, restaurant-style payoff.
This is a cozy pot of tender chicken in a tomato-butter sauce kissed with garlic, ginger, and warm spice. Pantry staples do most of the work. Think Butter Chicken Indian-style, but no trip to a specialty market. Not quite Chicken Tikka Masala, but close cousins. Full details in the blog!
Grew up watching my cousins make Indian Butter Chicken Recipe Authentic style on stovetops that stained orange by morning. I made this one practical tested it with U.S. staples and a shortcut or two. I even found a way to lighten the cream. You’ll love the secret!
Warm, Creamy Magic: The balance of spices, butter, and cream creates a velvety sauce that feels like a hug in a bowl.
Beginner-Friendly: No fancy equipment or hard-to-find ingredients here – just everyday staples with big flavor.
Quick to Make: Ready in about 30 minutes, it’s practical enough for weeknights.
Flexible: Perfect with naan, rice, or even roasted veggies for a lighter twist.
What You’ll Need: Key Ingredients & Substitutions
This recipe keeps things simple while packing in flavor. Let’s break down what’s in the mix:
Ingredient
Role
Possible Swaps
Chicken breast
Protein base that soaks up all the flavor.
Chicken thighs work beautifully too – slightly juicier!
Garam masala
The key spice blend for that authentic Butterchicken Indian flavor.
Curry powder in a pinch, though the flavor will differ.
Heavy cream & yogurt
Adds creaminess and tang to the sauce.
Use coconut milk or dairy-free yogurt for a lighter, non-dairy option.
Peanut oil
For searing the chicken and blooming the spices.
Neutral oils like vegetable or canola work too.
How to Make It: Step-by-Step
Ready to make a cozy bowl of Indian Butter Chicken? Here’s how it comes together:
Cook the chicken: Heat 2 tablespoons of peanut oil in a large skillet. Add the chicken and sear it until golden on the outside (about 3-4 minutes per side). Remove and set aside.
Sauté the aromatics: Melt the butter in the same skillet. Add the onion, garlic, and ginger. Cook until softened and fragrant, about 3 minutes.
Bloom the spices: Stir in the garam masala, cumin, coriander, chili powder, and bay leaf. Let the spices cook for about 30 seconds to release their aroma.
Build the sauce: Add the tomato paste and crushed tomatoes. Simmer for 5 minutes, letting the flavors meld. Stir in the cream, yogurt, and a pinch of salt.
Thicken it up: Mix cornstarch with a splash of water to make a slurry. Whisk it into the sauce, and let everything simmer until slightly thickened, about 5 minutes.
Bring it all together: Return the chicken (and any juices) to the skillet. Simmer for 5 minutes, ensuring the chicken is fully cooked and the sauce is coating each piece.
Pro Tips & Troubleshooting
Even the coziest dishes come with moments of “what went wrong?!” Here’s how to avoid (and fix) common hiccups:
If the sauce is too thick: Add a splash of water or more cream to reach your desired consistency.
If it’s too spicy: Stir in extra yogurt or cream to mellow the heat.
Chicken drying out? Use chicken thighs for a more forgiving cut or reduce your cook time slightly.
Remember, it’s okay to taste and adjust along the way!
Storage & Leftover Love
This Indian Butter Chicken Recipe makes terrific leftovers. Here’s how to keep it tasting fresh:
Storage Method
How Long It Lasts
Hints
Fridge
Up to 3 days in an airtight container.
Reheat gently on the stove or microwave with a splash of water or cream.
Freezer
Up to 3 months (freeze sauce and chicken together).
Thaw overnight, then reheat on low.
Pro Tip: This sauce-only portion (without chicken) freezes like a dream. Whip up extra and use it for quick dinners down the line!
Expert Says: The Science Behind Indian Butter Chicken
Indian butter chicken’s rich texture comes from the careful balance of cream and tomato, which creates its signature velvety sauce. Marinating the chicken in yogurt tenderizes the meat, while slow simmering allows the spices to develop a deep, harmonious flavor. This method ensures every bite delivers authentic comfort.
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The Journey to Perfecting Indian Butter Chicken
After several attemptsonce accidentally over-spicing and another time rushing the simmerI finally found the balance that makes this Indian Butter Chicken shine. This recipe is the result of learning how to coax out the creamy, rich flavors without losing the essence of wholesome, accessible ingredients that your family will love.
FAQs ( Butter Chicken (Murgh Makhani) )
What is the difference between butter chicken and chicken tikka masala?
Butter chicken (Murgh Makhani) originated in India and features a milder, creamier tomato-based sauce with butter and cream. Chicken tikka masala is generally spicier with a tangier flavor profile and was actually developed to suit Western palates. The authentic Indian butter chicken recipe typically uses cashews or almonds to thicken the sauce, while tikka masala often relies more on cream and yogurt. Both are delicious, but butter chicken tends to be sweeter and more aromatic with traditional Indian spices.
Can I make Indian butter chicken without heavy cream?
Absolutely! You can substitute heavy cream with coconut milk, cashew cream, or even whole milk mixed with a little butter. Greek yogurt added at the end of cooking also works wonderfully and adds a slight tang. For a dairy-free version, blended soaked cashews create an incredibly creamy texture that’s traditional in many Indian butter chicken recipes. The key is adding any dairy substitute at the end and keeping the heat low to prevent curdling.
How long should I marinate chicken for butter chicken recipe?
For the best flavor, marinate your chicken for at least 30 minutes, but 2-4 hours is ideal for this butterchicken Indian recipe. If you have time, overnight marination in yogurt and spices will give you incredibly tender and flavorful results. The yogurt’s natural enzymes help break down the proteins, making the chicken super tender. However, don’t marinate longer than 24 hours as the acid can make the chicken mushy.
What makes an authentic Indian butter chicken recipe?
An authentic Indian butter chicken recipe authentic version uses specific techniques like charring the chicken (traditionally in a tandoor), using cashews or almonds for creaminess, and balancing sweet and savory flavors. Key spices include garam masala, fenugreek leaves (kasoori methi), and cardamom. The sauce should have a beautiful orange-red color from tomatoes and spices, not food coloring. Traditional recipes also include a touch of sugar or honey to balance the acidity of the tomatoes.
Can I freeze leftover Indian food butter chicken?
Yes, butter chicken freezes beautifully for up to 3 months! Let it cool completely before transferring to freezer-safe containers, leaving some room for expansion. The cream-based sauce maintains its texture well when frozen and thawed properly. To reheat, thaw overnight in the refrigerator and gently warm on the stovetop over low heat, stirring occasionally. You might need to add a splash of cream or broth if the sauce seems too thick after reheating.
Conclusion
This Indian Butter Chicken comes together in about 30 minutes, delivering tender, velvety chicken kissed with warm spices and creamy tomato sauce. You’ll love how approachable it feelsauthentic enough for dinner guests, simple enough for weeknight cooking. The flavors are rich but balanced, making every bite a comforting yet light celebration.
For easy twists, swap chicken thighs for extra juiciness or try coconut milk to lighten the sauce without losing creaminess. Leftovers reheat beautifully, and freezing the sauce-only portion is a game changera little tip I picked up while adapting this Butter Chicken Indian Recipe for busy kitchens. Whether you’re making this as Murgh Makhani or alongside Chicken Tikka Masala, it’s flexible food that fits your pantry and palate.
Did this cozy Indian Butter Chicken Recipe Authentic bring back any food memories? Share your twists or photosyou know I love seeing how you make it yours. Pass it on, cook it for someone you love, and enjoy a little homemade magic in every spoonful. You’ll wanna make it again, I promise.
Yesica Andrews
Indian Butter Chicken: Easy, Delicious, Irresistible Recipe
Experience the rich and creamy flavors of Indian Butter Chicken with this easy and delicious Butter Chicken Recipe. Also known as Murgh Makhani, this dish features tender chicken chunks simmered in a spiced tomato and cream sauce, perfect for any occasion.
2 pounds boneless skinless chicken breasts, cut into 1” chunks
3 tablespoons unsalted butter
½ medium white onion, diced
3 cloves garlic, minced
1 tablespoon minced ginger
2 teaspoons garam masala
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
1 bay leaf
1 tablespoon tomato paste
1 cup crushed tomatoes
¼ cup heavy cream
1 cup whole milk plain yogurt
2 teaspoons cornstarch
Kosher salt, as needed
Method
Heat 2 tablespoons of peanut oil in a large skillet over medium-high heat.
Add the chicken chunks and cook until browned on all sides; remove and set aside.
In the same skillet, melt the unsalted butter and the remaining 1 tablespoon of peanut oil.
Add the diced onion and sauté until translucent.
Stir in the minced garlic and ginger and cook for 1 minute until fragrant.
Add garam masala, ground cumin, coriander, chili powder, and bay leaf; cook spices for 1-2 minutes.
Mix in the tomato paste and crushed tomatoes; simmer for 5 minutes to develop the sauce.
Whisk together the yogurt, heavy cream, and cornstarch in a separate bowl.
Return the browned chicken to the skillet and pour the yogurt-cream mixture over the top.
Simmer gently for 10 minutes, stirring occasionally until the chicken is cooked through and the sauce is thickened.
Season with kosher salt to taste.
Remove the bay leaf before serving.
Serve hot with basmati rice or naan bread.
Notes
For a richer flavor, marinate the chicken in yogurt and spices for a few hours before cooking. Adjust chili powder to your preferred spice level. This dish reheats well and can be stored in the refrigerator for up to 3 days.
