This Easy Butter Chicken recipe can be made in 35 minutes and is SUPER delicious. It's rich, creamy and addictive and is very easy to make dairy-free. No more need for takeout Indian curry!
| gluten-free + dairy-free + paleo adaptable |
Hello, friends. I've made a big pot of easy butter chicken, and I'm here to share it with you. Food is always so much better when we share it with friends, isn't it?
OUR LATEST VIDEOS This easy butter chicken recipe is one I've been making for years. I feel like I owe you a big apology for holding out on you for so long. You know those recipes that you make without using a recipe? The kind that you don't think to share because it's just part of your repertoire that you've grown so accustomed to making. That's this recipe for me. I made it the other day and thought, damn, I need to share this with you!
I used to make a version of this recipe when I was vegetarian; only I'd use soft tofu in place of the chicken. Even though I eat meat, I still love it that way. It can also be made dairy-free with two simple substitutions.
The sauce is thick and rich, creamy and full of warm Indian spices. I like that it's not as sweet as some butter chicken you get at westernized Indian restaurants; it tastes more like the real thing. You can also adjust the heat level to your liking by adding more or less chilies.
It might be a little more effort than picking up the phone for delivery Indian, but it's so much tastier. If you make it will you invite me over so we can share a big pot together? I'll bring the beer!
Tips for making easy butter chicken
- You can either follow the recipe directions and cook the chicken and sauce in two separate pans, or you can use the same one. Using two pans means the recipe will be done faster, using one pan means you'll have fewer dishes. Your choice!
- When the onions are browning, add all the spices to a small bowl. This will make it quick and easy for you to add all the spices once the onions are brown.
- Once you've added the tomatoes and the sauce is cooking, add the almond butter, dairy or coconut cream, brown sugar and (if you're using it) yogurt to a small bowl. After you blend the sauce, you can quickly add everything all at once. Time saver!
- If you're serving this with rice, you can start the rice first. It will finish cooking before the butter chicken is ready, but you can remove it from the heat and set it aside, covered, until everything else is done.
Do I need to use all those spices?
Yes, and no. Each of the spices adds a layer of flavor and leaving one out will change the taste of this easy buter chicken recipe. But sometimes we all run out of a spice or don't want to buy it because we don't think we'll use it often. I get it! If you're craving butter chicken and don't have any cumin on hand, don't sweat it, the curry will still taste great.
Garam masala is the most important spice here. It is a mix of different spices and adds the most flavor to the recipe. You could substitute curry powder, but I like garam masala better.
I always add fenugreek when I'm cooking Indian food. It is a little bit sweet and has a soft nutty flavor, but it is fairly subtle so if you don't have this one, you can leave it out.
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Easy Curry Recipes:
- Creamy Coconut Lentil Curry
- Easy Palak Paneer
- Creamy Vegetarian Korma
- Black Chana Masala
- Indian Meatball Curry
- Chickpea Tofu and Eggplant Curry
Easy Butter Chicken
Prep Time: 10 mins- Cook Time: 25 mins
- Total Time: 35 minutes
Yield: 4 servings 1x
Category: Dinner
Cuisine: Indian
Print Recipe
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This Easy Butter Chicken recipe can be made in 35 minutes and is SUPER delicious. It's rich, creamy and addictive and is very easy to make dairy-free. No more need for takeout Indian curry!
| gluten-free + dairy-free + paleo adaptable |
Ingredients
The curry:
- 2 tablespoons neutral flavored oil
- 1 lb. chicken breasts or tenders (see notes)
- 2 yellow onions, roughly chopped
- 3 tablespoons chopped ginger
- 6 garlic cloves, crushed
- 1 – 28-ounce can of crushed or diced tomatoes
- 1/4 cup cream, yogurt, or coconut milk
- 2 tablespoons almond butter
- 2–4 tablespoons brown sugar, to taste (use coconut sugar, for paleo)
- Sea salt, to taste (I like about 2 teaspoons)
The spices:
- 1 tablespoon garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ¼ to 1 teaspoon chili powder
- Seeds from 4 cardamom pods
- Optional: ¼ teaspoon fenugreek
Instructions
- Heat 1 tablespoon of the oil in a medium-sized frying pan over medium-high heat. Add the chicken breasts or tenders and cook, stirring frequently, until they are cooked through and no longer pink, about 12-15 minutes. Remove them from the pan and cut them into 1-inch chunks.
- While the chicken is cooking begin preparing the sauce. Add the remaining tablespoon of oil to a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until the onion starts to brown, about 10 minutes. Add the garlic and ginger and cook for 1 minute more.
- While the onions are cooking, place all the spices together in a small bowl. Add the spices to the pan with the onions. Let the spices cook for about one minute, or until they are quite fragrant. Add the tomatoes to the pan and scrape up any stuck on brown bits. Add half a cup of water and bring the pot to a boil. Lower the heat to medium and let the sauce simmer for 15 minutes.
- Carefully add the sauce to your blender and blend on high until it is very smooth. Add the sauce back to the pan and stir in the cream, yogurt, or coconut milk, the almond butter, and the brown sugar. Season to taste with sea salt.
- Serve with a side of rice or cauliflower rice.
Notes
* I will typically cook the chicken tenders whole then dice them once they're cooked as I'm a little squeamish about raw chicken. You can do it either before or after they're cooked, whatever is easiest for you.
Kristen Stevens
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Hi, I’m Kristen! 
I followed the recipe down to the exact grain of spice. My goodness, it was FANTASTIC. I used coconut milk (75%) instead of dairy and the almond butter was perfect in there!, It is so refreshing to see a butter chicken recipe not using 4 tables spoons of butter and allowing a substitution for dairy. My partner said it was better than the restaurant we go to for Indian!..
But we seriously, seriously LOVED IT.
★★★★★
Thank you so much for the great comment! I’m so happy to hear it was a hit!
The quantities in the recipe seem like there will be a lot of sauce in relation to the amount of chicken. I am short on some of the ingredients, could the quantity of sauce be reduced? Also I minced the ginger, would this affect the quantity? Can’t wait to make it. Thanks.
It’s meant to be saucy! You want lots to pour over rice or dip naan into. ANd minced ginger will work fine. 🙂
Thank you for this recipe! I love curry but never cook it at home. This was even better than ordering in. Next time I’ll double the recipe so there are more leftovers.
★★★★★
I’m happy to hear it was a hit!
This recipe was bland and very weak in taste. We threw it out and was a waste of money and time. I will not be taking any more recipe’s from this site because I cannot trust it to give 5 stars as a real actual outcome. This Butter chicken recipe was the worst recipe of Butter chicken I have ever eaten.
★
I’m really sorry to hear you didn’t like the recipe. Since you found the recipe bland even with all the spices I would really check your spices to see if they need to be replaced. Spices lose their flavor after a while and it sounds like maybe it’s time for some new ones. 🙂
I am going make this tonight for my family, I want to use yoghurt….do I have to worry about the yoghurt splitting with heat? Or does the blending take care of that? Anybody else use yogurt?
Hopefully I hear back before I make it!
★★★★★
As long as you add the yogurt at the end (like in the recipe) then it won’t split. If you leave it to cook for a while that is when you’ll run the risk of it splitting. 🙂
I make a really time consuming butter chicken that Involves many spices and caramelizing the tomatoes (I guess that’s why you add the sugar), it’s delicious but it takes me about 4-5 hrs to make, can’t wait to try this recipe, just one question the cardamom is it green or black?
Thank you and I’ll let you know when I make it
Green cardamom! I’d love to hear if you think this recipe is good enough for a time saving butter chicken!
I tried this recipe today and I am in love! I adore this dish and never thought I could replicate it at home! You have single-handedly boosted my confidence as a cook, added a delicious recipe to my life and now made me a subscriber to your site. I will have to check out what other treasures you have in your backlog <3
★★★★★
That makes me so happy to hear!! Hooray!!
What if I omit the almond butter? Will it make a big difference? Thank you! Looking forward to trying the recipe
The almond butter definitely makes it creamier and richer in flavor. If you don’t have any on hand, you can omit and it will still be tasty. I’ve even used peanut butter in a pinch. It changes the flavor a bit, but it’s really good too. 🙂
This is a really good recipe, easy to follow instructions and very good flavour. I did make a couple minor adjustments- I used bone-in skinless chicken thighs (that was what I had on hand) and served them whole simmered in the sauce, and I omitted the chili (because my young kids can’t handle the heat) and the fenugreek (I didn’t have any). Overall a super hit with the family, even my toddler liked the sauce mixed with rice! This recipe will definitely make it into our regular rotation, thanks so much!
So I totally forgot to rate your recipe in my original comment… 5 stars!
★★★★★
Awww thank you so much for coming back to rate the recipe!
This is one of my toddler’s fav recipes, too! Good call on the bone in thighs – they’re my fav!
This was excellent and easy to follow directions, this was my first time making it and I will be adding it to my meal schedule. I do have one question about the rice. Any rice I try just isn’t the same, when I order it the rice is long and fluffy and tasty all on its own . But what I end up with is short sticky broken rice. Can you tell me what type of rice is commonly used. I am new to BC and Vancouver Island and I am hoping that since you’re a bc’er to you may have some idea
Thanks
★★★★★
I’m so happy you liked the recipe! You’ll want to use white basmati rice. It also sounds like you might be using too much water. I always use a little less than what the package calls for. 1 cup of white rice to slightly less than 1 1/2 cups of water. Bring the water and rice to a boil then cover the pot and reduce the heat to medium low. Let it cook for about 15 mins then remove the pot from the heat and let it sit (covered) for about 10 mins. That should give you fluffy rice!
While I don’t use a rice cooker, many people swear by them for perfect rice. 🙂
Welcome to BC!!!
Absolutely loved this recipe. Thank you for sharing ? Will most definitely be making this again.
★★★★★
I’m so happy you liked it!!
Deviated slightly from the original recipe but it was amazing! Got some restaurant Naan to go with the dish and cooked some lentils for another side. GREAT recipe and if you like butter chicken a definite must try. So surprised the ginger didn’t overpower the dish since there was so much of it but I was pleasantly surprised! And very delighted that it doesn’t take a million years of reducing for it to taste this good. Thanks for sharing 🙂
★★★★★
I’m so happy you liked the recipe!
I made your recipe tonight and it is amazing! I like every butter chicken and I have tried many recipes and they have all been disappointing, not this one! I did substitute wowbutter for the almond butter and it was still yummy. I think I shall be an avid follower of your blog from now on – nice to see your a “local” as well – I’m from Kamloops!
That makes me so happy to hear! And nice to meet a fellow BCer!!
Hi Kristen!
I love you recipes. I recently made the Easy Butter Chicken and it was delicious. I am big fan of Indian food and my favorite dish is Palak Paneer. Do you know how to make it from scratch? So far, I ate it only in the restaurant, but I would love to try to make it at home.
Best regards,
Vlasta Lyles
I’m so happy you like the butter chicken recipe. It’s one of my favs! Funny you mention Palak Paneer, I was planning on sharing one this fall! I haven’t quite perfected the recipe, but as soon as I do you’ll see it on the blog. I’ll make it soon for you!
Hello Kristen.
By preparing Indian food I learned there are many (like thousands recipes) for Garam masala. What spices do you use in yours?
To be totally honest, I use store-bought garam masala. If you make yours, I’m sure it will be even more delicious no matter what spices you use in it.
Would I be able to use fennel seeds instead of fenugreek?
I haven’t tried replacing fenugreek with fennel seeds before so I can’t say for sure. It’s such a small amount so I have no doubt you could leave it out. Garam masala also has a little fenugreek in it (usually) so you’ll get a little of that flavor already. 🙂
Tried your recipe tonight, we loved it! I’m dairy free so I used coconut cream for the cream add in and it worked perfect and didn’t add a coconut flavor. Will be making it again real soon!
I’m so happy to hear you liked the recipe!
Hi Kristen! I don’t have a blender at home -do you think a hand mixer would work as well? How important is it for the sauce to be really smooth?
Do you mean an immersion blender? That would definitely work. If you’re talking about handheld beaters (like you would use for mixing cake batter) that wouldn’t work. In that case, just mince the onions etc really fine. The texture will change, but it will still taste delicious!
Yum! This recipe looks very similar to my butter chicken recipe only I have never tried the almond butter in it. I usually blend up a bunch of cashews, but what a much easier idea to use the pre made almond butter. Good thing you’re smarter than me and figured it out 🙂 I’ll invite you when I make it. Im just a hop skip and a jump down the valley from you…
So nice to ‘meet’ a fellow BCer! (That looks really funny written, but I swear it doesn’t sound funny to me when I say it.) 🙂
Is there a difference between Butter Chicken and Chicken Tikka Masala? This looks delicious!
Thanks –
Lori
They’re similar but there is a difference. Exactly what that difference is seems to depend on who you ask. If you’ve had Chicken Tikka Masala before and liked it you will like Butter Chicken too!
I think I just had a ‘When Harry Met Sally Moment’. Yes, yes, yes! Before I even read the title, I saw the picture of the butter chicken and immediately swooned. Thanks so much for sharing! So what other amazing little gems to you have hiding in your repertoire? 😉
★★★★★
OMG I love it! That’s awesome!
I’ve been going through my old posts repertoire and have actually found some gems in there. Not photo-wise (some of the early ones are SO embarrassing!) but the recipes are solid. I’m going to start reposting them – with new pics! – to revive them 🙂
Ah, perfect! I’ve never had butter chicken, but being the spice connoisseur that I am and Indian being my favorite cuisine. this can totally happen 😉
Never had butter chicken? Girl, you need to change that asap!! 🙂
You’re absolutely right about sharing, Kristen! But I think it’s totally fine to share just with a very few friends. Thus, send me all this pot to me, ASAP! I may or may not share with someone else:) If seriously, good job! The chicken looks just fantastic!
★★★★★
Absolutely! I’m sending one giant pot of butter chicken your way. 🙂