Easy Butter Chicken Recipe Ready in 20 Minutes
This easy butter chicken recipe is the weeknight dinner you have been searching for, delivering all the bold, aromatic flavors of your favorite Indian restaurant in just 20 minutes flat.
Butter chicken, known as murgh makhani, is beloved around the world for good reason. The combination of warm spices, silky tomato sauce, and luscious cream creates a dish that feels incredibly indulgent without requiring hours in the kitchen. Most people assume it is too complex to make at home, but this streamlined version proves otherwise.
Whether you are cooking for a busy family, meal prepping for the week, or simply craving something deeply satisfying, this recipe has you covered. Serve it over fluffy basmati rice or with warm naan bread to soak up every last drop of that gorgeous sauce. Once you make this at home, takeout will feel completely unnecessary.
This easy butter chicken recipe delivers rich, velvety tomato-cream sauce with tender chicken in just 20 minutes. No marinating, no fuss, and no special skills required. It is the perfect weeknight dinner when you want bold flavor without the wait.
Ingredients
| AMOUNT | INGREDIENT | NOTES |
|---|---|---|
| 1.5 pounds | boneless skinless chicken breasts or thighs | cut into 1-inch cubes, thighs add more richness |
| 3 tablespoons | unsalted butter | divided |
| 1 tablespoon | olive oil | extra virgin |
| 1 medium | yellow onion | finely diced |
| 4 cloves | garlic | minced |
| 1 tablespoon | fresh ginger | grated or finely minced |
| 1.5 teaspoons | garam masala | key spice, do not skip |
| 1 teaspoon | ground cumin | |
| 1 teaspoon | ground coriander | |
| 1 teaspoon | smoked paprika | adds beautiful color and subtle depth |
| 0.5 teaspoon | turmeric powder | |
| 0.5 teaspoon | cayenne pepper | adjust to your heat preference |
| 1 teaspoon | kosher salt | plus more to taste |
| 1 can (15 oz) | crushed tomatoes | high quality canned tomatoes make a big difference |
| 1 cup | heavy cream | or full-fat coconut cream for dairy-free |
| 1 tablespoon | tomato paste | deepens the tomato flavor |
| 1 teaspoon | granulated sugar | balances the acidity of the tomatoes |
| 2 tablespoons | fresh cilantro | chopped, for garnish |
Instructions
Nutrition (per serving)
About This Recipe
Butter chicken has a fascinating and well-documented origin story rooted in 1950s Delhi, India. It is widely credited to Kundan Lal Gujral and later refined by Kundan Lal Jaggi at the legendary Moti Mahal restaurant. The dish was reportedly born out of practicality when leftover tandoori chicken was simmered in a rich tomato, butter, and cream sauce to keep it moist and flavorful. What started as a resourceful solution became one of the most iconic dishes in Indian culinary history.
Over the decades, butter chicken spread far beyond the borders of India, becoming a global phenomenon embraced by cuisines and home cooks on every continent. Its mild heat and creamy, approachable flavor profile made it one of the first Indian dishes to win over Western palates on a massive scale. Today it ranks consistently as one of the most ordered Indian dishes in the United States, United Kingdom, and Australia, and countless home cooks have developed their own beloved versions that honor the spirit of the original while adapting it for modern kitchens.
Ready to Serve
A Closer Look
Pro Tips for Best Results
- Use chicken thighs instead of breasts if you prefer a richer, more forgiving result. Thighs stay juicy even if slightly overcooked and absorb the sauce flavors more deeply.
- Do not rush the spice-blooming step. Cooking your spices in butter for 60 seconds before adding liquid makes a dramatic difference in the overall depth of flavor in the finished dish.
- For a silky, restaurant-smooth sauce, use an immersion blender to puree the tomato base before adding the cream and chicken. This step is optional but highly recommended for texture.
- Make a double batch of the sauce and freeze half in an airtight container for up to 3 months. On a busy night, simply thaw the sauce, reheat it, and add freshly cooked chicken for an even faster dinner.
- If your sauce tastes too acidic, add a small pinch more sugar or an extra half tablespoon of butter at the end. Both will round out the flavor and bring the sauce into perfect balance.
Essential Equipment
Large Skillet or Saute Pan: A wide, deep skillet ensures even heat distribution and gives the sauce room to simmer and reduce properly.
Chef Knife: Needed for quickly and precisely dicing the onion and cutting chicken into uniform bite-sized pieces.
Cutting Board: A sturdy cutting board keeps prep safe and efficient when working with raw chicken and vegetables.
Measuring Spoons: Accurate spice measurements are key to achieving the perfectly balanced flavor of this dish.
Wooden Spoon or Silicone Spatula: Ideal for stirring the sauce without scratching your pan and for scraping up any flavorful browned bits from the bottom.
Variations
Spicy Butter Chicken: Increase the cayenne pepper to 1 full teaspoon and add a finely diced serrano pepper along with the onions. Finish with a drizzle of chili oil for serious heat lovers.
Dairy-Free Butter Chicken: Replace the butter with vegan butter or coconut oil, and substitute the heavy cream with full-fat canned coconut cream. The result is equally luscious with a subtle tropical undertone.
Low Carb Butter Chicken: Skip the rice and naan and serve your butter chicken over cauliflower rice or zucchini noodles. The rich sauce pairs beautifully with both low-carb alternatives.
Butter Chicken with Vegetables: Add 1 cup of frozen peas, diced bell peppers, or baby spinach during the last 3 minutes of simmering to sneak in extra nutrients and color without changing the overall flavor profile.
Sheet Pan Butter Chicken: Toss the chicken in the spice mixture and roast on a sheet pan at 425 degrees Fahrenheit for 20 minutes, then stir the roasted pieces into a quick stovetop cream sauce for a hands-off twist.
Frequently Asked Questions
Can I make this easy butter chicken recipe ahead of time?
Absolutely. Butter chicken actually tastes even better the next day as the spices continue to meld in the sauce. Store it in an airtight container in the refrigerator for up to 4 days and reheat gently on the stovetop or in the microwave with a splash of cream or water to loosen the sauce.
Can I freeze butter chicken?
Yes, butter chicken freezes exceptionally well. Allow it to cool completely, then transfer to a freezer-safe airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop over low heat, stirring occasionally.
What can I serve with butter chicken?
The most classic pairings are fluffy basmati rice and warm naan bread. You can also serve it with jeera rice, roti, or even crusty bread. For a lighter option, cauliflower rice or a simple cucumber salad works wonderfully alongside the rich sauce.
Can I use Greek yogurt instead of heavy cream?
Yes, full-fat Greek yogurt can be used as a lighter substitute. Remove the pan from the heat before stirring in the yogurt to prevent it from curdling, and do not let it boil after adding it. The sauce will be slightly tangier but still delicious.
How do I make this dish less spicy for kids?
Simply reduce or completely omit the cayenne pepper. The remaining spices such as garam masala, cumin, and coriander are warm and aromatic but not hot. The dish will still taste full of flavor while being completely mild enough for young children to enjoy.
Is butter chicken the same as tikka masala?
They are similar but not identical. Butter chicken has a slightly sweeter, creamier, and milder sauce with a distinct buttery richness. Chicken tikka masala tends to be a bit bolder, spicier, and more tomato-forward. Both are delicious and often confused for one another.
