Easy Butter Chicken Recipe

Easy Butter Chicken Recipe is a delicious way to bring a rich, creamy Indian​style curry into your home kitchen without the fuss. With tender chicken pieces, aromatic spices, tomato sauce and cream, this dish offers warm comfort and indulgence. Whether you’re cooking for family or planning a cozy dinner, this recipe hits all the right notes of flavour, texture and ease. In the following sections you’ll find why you’ll love it, full ingredients, step​by​step instructions, helpful tips, variations, storage, nutrition, serving ideas and FAQs.

Why You’ll Love This Recipe

You’ll love this recipe because it takes the beloved classic Butter Chicken (also known as murgh​makkhani) and adapts it into a quick, approachable version for home cooks. The creamy tomato​butter sauce, warm spices and juicy chicken come together beautifully — yet it uses common ingredients and simple techniques. The sauce is silky and comforting, perfect for dipping naan or spooning over rice. It’s also flexible for adjusting spice, richness or what you have on hand. The comforting flavour, relatively short cook time, and familiar ingredients make this dish a winner for weeknights or when you want something a bit special without hours of work.

Ingredients

• 1 tablespoon vegetable oil
• 2 tablespoons (28​g) butter, divided
• 2​pounds (900​g) chicken breasts (skinless, boneless), diced into bite​size pieces
• 5 cloves garlic (about 5 teaspoons), minced
• 2​inch (5​cm) fresh ginger, grated
• 1 teaspoon ground cumin
• 2 teaspoons garam masala
• ½ teaspoon chili powder (optional)
• 1 teaspoon smoked paprika
• 1 teaspoon ground turmeric
• 1 teaspoon salt
• 15​ounce can (400​ml) tomato sauce or passata
• ½​cup (120​ml) heavy cream
• 2 tablespoons fresh parsley, mint or cilantro for garnish
  For serving:
• Cooked rice
• Naan bread

Step​by​Step: How to Make this Butter Chicken

1. Warm the vegetable oil in a large skillet set over medium​high heat.
2. Add 1 tablespoon of butter and melt it. Add the diced chicken breasts and brown them until golden on the outside. Once browned, move the chicken to one side of the pan.
3. On the empty side of the pan, melt the remaining 1 tablespoon of butter. Then add the minced garlic and grated ginger; sauté for about 1​minute until fragrant.
4. Add the ground cumin, garam masala, chili powder (if using), smoked paprika, turmeric and salt. Stir and cook the spices for about 1​minute to bloom them in the butter/ oil.
5. Pour in the tomato sauce (or passata). Stir everything together so that the chicken is well coated in the sauce and spices. Cover with a lid and simmer on medium heat for about 5​–10​minutes, allowing the chicken to cook through and the flavours to meld.
6. Carefully remove the lid and stir in the heavy cream. Let the sauce reduce a little (2​3​minutes) until it reaches your desired consistency.
7. Garnish with the fresh herbs (parsley, mint or cilantro) and serve warm over cooked rice and/or with naan bread on the side.

Helpful Tips

• For a beautifully browned crust on the chicken, ensure the pan is properly heated and avoid overcrowding — cook in batches if necessary.
• After browning the chicken, if the pan sticks or there are browned bits, deglaze with about ¼ cup of water or stock before adding the tomato sauce; it loosens the flavour​rich bits.
• If you prefer a richer, smoother sauce, increase the cream slightly — but taste as you go so it doesn’t become too heavy.
• For milder spice (kids or sensitive palates), omit the chili powder. The dish will still be flavourful with the other spices.
• Use fresh garlic and ginger if possible — they bring freshness and aroma that powder versions don’t match.
• If you like deeper flavour, you can lightly char or grill the chicken pieces before adding to the sauce, to introduce a smoky note.
• Don’t overcook the chicken; once it’s cooked through, further simmering will continue thickening the sauce and may dry out the meat.

Substitutions And Variations

• Chicken thighs (boneless) work very well — they tend to stay juicier than breast.
• Tomato substitution: If you don’t have passata or tomato sauce, you can use a can of whole/plain tomatoes, blend and sieve them to a smooth texture.
• Cream alternatives: If heavy cream is not available or you prefer something lighter, half​and​half or full​fat coconut milk can work (for dairy​free version).
• Spice variation: Add a pinch of fenugreek leaves (kasuri​methi) for a more traditional flavour. Some recipes include coriander powder, cardamom, cinnamon or cloves for depth.
• Vegetable addition: Add some cooked spinach, peas or diced bell peppers toward the end for extra veg and colour.
• Make it smoky: Use smoked paprika as in the recipe, or grill the chicken and finish with a small dash of smoked chili powder for added smokiness.
• Richness tweak: If you like it very rich, stir in a knob of butter at the very end just before serving.
• Sugar touch: Some traditional versions include 1 teaspoon of brown or granulated sugar to balance acidity — optional.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 5​days. Because of the cream and richness, reheat gently and add a splash of water if the sauce has thickened too much.
• Freezer: Freeze the curry (without rice/naan) in a freezer​safe container for up to 3​months. When reheating, thaw overnight in the fridge, then gently warm on low heat, stirring in a little water or cream to restore texture.
• Reheating tips: Use a low heat, stir regularly so the sauce doesn’t separate. If it’s too thick, add a tablespoon or two of water or stock to loosen it.

Nutritional Information

Approximate per serving (based on the original ingredients list):

• Calories: 406​kcal
• Carbohydrates: 10​g
• Protein: 35​g
• Fat: 25​g
• Saturated Fat: 14​g
• Cholesterol: 161​mg
• Sodium: 605​mg
• Potassium: 983​mg
• Fiber: 2​g
• Sugar: 4​g
• Vitamin A: 1368​IU
• Vitamin C: 11​mg
• Calcium: 55​mg
• Iron: 2​mg

Serving Suggestions

• Serve the butter chicken over steamed basmati rice (or brown rice for whole​grain version).
• Warm some naan bread on the side for dipping into the creamy sauce — it’s one of the best ways to enjoy this dish.
• Plate with a simple cucumber​tomato salad or raita (yogurt with cucumber and mint) to offset the richness of the curry.
• For a complete meal, add a side of sautéed or steamed veggies (e.g., green beans, spinach, roasted cauliflower).
• Garnish with fresh cilantro (or parsley/mint) and maybe a drizzle of cream for presentation.
• Serve with lime or lemon wedges on the side so diners can add brightness if they like.

Frequently Asked Questions About Butter Chicken

Q: Do I need to marinate the chicken ahead of time?
A: In the simplified version above, no long marinating period is required — you brown the chicken and then cook it in the sauce. Traditional versions often use a yogurt​spice marinade for hours to deepen flavour and tenderise the meat.
Q: Can I use bone​in chicken pieces instead of boneless breast?
A: Yes. Bone​in pieces will add more flavour to the sauce (thanks to marrow and bones), though cooking time may be slightly longer, and eating is a little less “clean” compared to bite​sized boneless pieces.
Q: How spicy is this dish?
A: This version is moderately spicy thanks to the chili powder and smoked paprika, but you can easily reduce or omit chili powder for a milder dish. Many home​cooks do this when serving children or spice​sensitive guests.
Q: How does butter chicken differ from chicken tikka masala?
A: While both are creamy tomato​based Indian dishes, butter chicken is typically milder, richer, and creamier with a buttery finish. Chicken tikka masala usually features grilled or roasted chicken in a spicier, slightly tangier sauce with more pronounced spice and often includes onions.
Q: Can I make this dairy​free?
A: Yes — you can substitute the heavy cream with full​fat coconut milk or dairy​free cream alternative. Make sure to adjust seasoning to balance the richness and flavour accordingly.

Conclusion

Thank you so much for reading this Easy Butter Chicken Recipe — I hope you enjoy making it as much as I enjoyed writing it for you. This creamy, flavour​packed dish brings comfort and warmth, and the relatively simple process means you can enjoy a restaurant​style curry at home without too much stress. Whether it’s a weeknight dinner or a weekend treat, I hope each bite brings delight. Warm wishes for your cooking adventure, and thank you for being part of our food​loving community. Happy cooking and enjoy every spoonful!

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