Butter Chicken
Skip the takeout and make this easy Butter Chicken recipe at home! This recipe is perfect for beginners and includes step-by-step photos!
Butter Chicken (or Murgh Makhani) is a classic Indian dish comprised of tender chicken in a creamy sauce packed with spices! There are many different variations of this dish. Some are very complex and require hours of simmering to reach a flavorful peak, others are more straightforward. No matter how complex the recipe there are a few signature ingredients you will find in every Butter Chicken recipe: chicken, tomatoes, spices, yogurt, and (of course) butter.
This easy one-pan chicken recipe will help brighten up your weekly rotation without adding a ton of extra work to you day! This simplified Butter Chicken recipe is ready in just 30 minutes and requires no marinating or grilling — Perfect for weeknights! Whether using boneless skinless chicken thighs or breasts, you’ll love how juicy and flavorful this meal is!
What you’ll love about this recipe:
- ONE PAN – This recipe is made in one pan and requires minimal prep work.
- HEALTHY – Juicy chicken is simmered in a flavorful sauce for the perfect easy, healthy meal!
- EASY – This recipe is perfect for beginners! Even if you are new to Indian cooking this dish is simple and straightforward.
Ingredients for Butter Chicken
As always, this is a quick overview of the ingredients needed for this recipe. For the complete, printable recipe scroll down to the bottom of the page. To make this one pan butter chicken recipe you will need:
- Chicken: boneless skinless breasts or thighs work in this recipe.
- Produce: onion, garlic cloves, fresh ginger, and one lime.
- Spices: turmeric, garam masala, smoked paprika, and salt
- Tomato Sauce: low sodium if you can find it, regular will work if you can’t.
- Heavy cream: paired with the Greek yogurt this is what makes this dish so decadent and creamy. You could replace this with coconut milk if you prefer.
- Plain Greek Yogurt: a key ingredient for delicious Butter Chicken
How to Make Butter Chicken
This recipe may seem intimidating, but it is all made in one pan and requires a few basic steps. I’ve documented the entire process below so you can see everything broken down into an easy-to-follow format.
Sauté the Onions
This recipe goes quite quickly once you get started. It is best to measure everything out before you get started so you can easily move from one step to the next. First, heat butter over medium heat in a large skillet. Then add the onion and saute until translucent. This step should take about 3-4 minutes.
Add Ginger, Garlic, and Spices
Add the minced ginger and garlic, and saute for 30 seconds more until fragrant, be careful not to burn the garlic. Next, add the spices and cook for about 30 more seconds until fragrant.
Lime Juice, Chicken, and Tomato Sauce
Add the lime juice, chicken, and tomato sauce. Next, stir the mixture and cover. Allow the chicken to cook for 6-7 minutes until the is has cooked through. Remember, the cooking time will vary based on how big or small you slice your chicken, so use a meat thermometer to be sure. Chicken should reach an internal temperature of 165 degrees F.
Add Heavy Cream and Yogurt
Whisk in the heavy cream and yogurt until completely combined. Then allow the mixture to simmer for about 5 minutes, stirring occasionally until everything is well combined and the sauce is hot.
Serve
Garnish this dish with cilantro or parsley. This easy butter chicken is commonly served with naan bread or basmati rice. There are limited gluten free naan bread options. Some low carb option would be fluffy Cauliflower Rice, these three cheese biscuits, or a simple salad.
How to Store Chicken
- Store: Leftover butter chicken can be stored in an airtight container for up to 3 days in the refrigerator. I do not recommend storing this recipe any longer due to the acidity in the dish.
- Reheat: Reheat any leftovers in 30-second increments until warmed. For a stove-top option add the leftovers to a pan and heat covered over medium-low heat until warmed through.
- Freeze: First allow the dish to cool completely and add the chicken to a large freezer bag. This recipe will keep for 3 months in the freezer.
Butter Chicken FAQ
Chicken breasts or thighs work well in this recipe.
No, typically Butter Chicken is marinated and grilled. This is a shortcut recipe perfect for weeknights. Even though I’ve simplified the steps I promise this makes a delicious, savory Butter Chicken you will love!
Yes, this recipe is naturally gluten and grain free.
Butter chicken is known to be a mild dish that is sweeter and creamier than tikka masala. Tikka masala is a spicier curry that uses cumin, coriander, chili powder, and cayenne pepper. They both are creamy Indian chicken dishes with flavorful gravy, though Butter Chicken is considered more “kid friendly” as it doesn’t have as much of a spicy kick.
Other Chicken Recipes
- Chicken with Bacon Cream Sauce: a one-pan dish with pan-seared chicken in a creamy bacon sauce.
- Buffalo Chicken Tenders: crispy chicken tenders dunked in tangy buffalo sauce!
- Marry Me Chicken Soup: features the familiar flavors of sun-dried tomato, garlic and parmesan. It’s impressive enough for guests, but deceptively simple to prepare!
- Easy Asian Chicken Lettuce Wraps: a healthy, light meal that takes just minutes to make! Ground chicken is simmered with a flavorful Asian-inspired sauce, then spooned into crisp lettuce leaves.
Get the Recipe: Butter Chicken
Ingredients
- 2 tbsp unsalted butter
- ½ medium onion diced
- 1 tbsp fresh minced ginger
- 3 garlic cloves minced
- 1 tsp turmeric
- 2 tsp garam masala
- 2 tsp smoked paprika
- ¼ tsp salt
- 1 ½ lbs chicken breasts or thighs cubed
- 8 oz low sodium tomato sauce
- 1 tbsp lime juice
- ½ cup heavy cream
- ½ cup plain greek yogurt
Instructions
- Heat butter over medium heat in a large skillet. Add the onion and saute until translucent, about 3-4 minutes.
- Add the minced ginger and garlic, and saute for 30 seconds more until fragrant.
- Add the spices and cook for about 30 more seconds until fragrant.
- Add the lime juice, chicken, and tomato sauce, cover, and cook for 6-7 minutes until the chicken is cooked through.
- Whisk in the heavy cream and yogurt, and simmer for about 5 minutes, stirring occasionally until everything is well combined and the sauce is hot. Garnish with cilantro or parsley, and serve over rice or with naan!
Notes
- Feel free to use regular tomato sauce for this recipe, but I would recommend not adding the ¼ tsp salt as regular tomato sauce is very salty. Salt to taste when in doubt!
- Chicken thighs or breasts both work great for this recipe, just make sure they are raw and boneless/skinless for best results.
