Easy Butter Chicken
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This Easy Butter Chicken recipe (murgh makhani) can be on your dinner table in just 30 minutes. The sauce is deliciously rich and creamy, just like butter chicken from your favorite Indian restaurant.
Butter chicken is best served with a side of steamed basmati rice (or cauliflower rice for a healthier version). If you love butter chicken, make sure to check out this chicken tikka masala recipe. You'll love it, too.
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?
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. Do 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.
The sauce is thick and rich, creamy, and full of warm Indian spices. I like that it's not as sweet as butter chicken that you get at some westernized Indian restaurants; it tastes more like the real thing.
And since it's made in only 4 easy steps there's really no reason not to treat yourself to curry tonight!
And if you love using your slow cooker, make sure to check out our crockpot butter chicken!
How to make butter chicken an easy recipe?
We've been making versions of this recipe for many years so we have had plenty of opportunities to tweak the method. Our butter chicken recipe is very easy to make but still every bit as delicious as what you'll find at your favorite restaurant. We simplify the traditional recipe in 2 ways:
- Cook the chicken in the sauce. Rather than marinating the chicken (unnecessary with such a flavorful sauce) and cooking it separately, we cook it right in the sauce. This lets the chicken poach gently so that it stays very tender.
- Simmer the sauce. Since we cook the sauce and chicken together we get to skip the time most recipes take to simmer the sauce by itself. Two birds, one stone, same result.
How to make butter chicken
Over the many years of making this recipe we've refined the method so that it is very simple to make. Here's what to do:
- Cook the onions, garlic, and ginger until deliciously caramelized.
- Add the spices and tomatoes then blend the sauce until smooth.
- Now cook the chicken in the sauce so that it's flavorful and tender.
That's it! You've just made your favorite Indian curry!
Tips for making easy butter chicken
- Brown the onions well. They add the most amazing flavor and contribute to the sweetness of the curry.
- When the onions are browning, add all the spices to a small bowl. This will make it quick and easy for you to add the spices once the onions are brown.
- 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 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 recipe. But sometimes we all run out of spices or don't want to buy one 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.
Is butter chicken healthy?
It can be! Most restaurant butter chicken recipes use copious amounts of butter, cream, and sugar. We reduce the amount of butter, have options for the cream (whipped cream, yogurt, or coconut milk – your choice!), and use just enough sweetener.
Does this easy butter chicken freeze well?
Yes! We often make a double batch and put leftovers in the freezer. It's better and easier than takeout. We love these big reusable Stasher Bags for freezing leftovers.
Easy Butter Chicken Recipe
Ingredients
The Curry
- 2 tablespoons butter or cooking oil
- 2 yellow onions (roughly chopped)
- 3 tablespoons chopped ginger
- 6 cloves garlic (crushed)
- 28 ounce can of crushed or diced tomatoes
- 1 lb chicken breasts or thighs (cut into bite-sized pieces)
- 1 cup water
- ¼ cup whipping cream, plain yogurt, or coconut milk
- 2 tablespoons almond butter
- 2-4 tablespoons coconut sugar (can sub brown sugar)
- 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
- 1 teaspoon chili powder
- 4 cardamom pods (seeds only – discard the pods)
Instructions
- Heat the oil in a large-sized frying pan over medium-high heat. Add the onion, ginger, and garlic and cook for about 8 minutes, until well-browned, reducing the heat if necessary. While the onion cooks, place the spices in a small bowl.2 tablespoons butter or cooking oil, 2 yellow onions, 3 tablespoons chopped ginger, 6 cloves garlic, 1 tablespoon garam masala, 1 teaspoon ground turmeric, 1 teaspoon ground coriander, 1 teaspoon ground cumin, 1 teaspoon chili powder, 4 cardamom pods
- Add the spices to the pan and cook for 1 minute to remove their raw flavor. Pour the can of tomatoes into the pan and scrape the bottom to remove any bits that are stuck to the pan. Transfer to a blender and blend on high until smooth. Return the sauce to the pan.28 ounce can of crushed or diced tomatoes
- Add the chicken and water and bring the sauce to a simmer. Reduce the heat to medium-low, cover the pan, and let the chicken cook through, about 10 minutes.1 lb chicken breasts or thighs, 1 cup water
- Stir in the cream, yogurt, or coconut milk, the almond butter, and the coconut sugar. Season to taste with sea salt.¼ cup whipping cream, plain yogurt, or coconut milk, 2 tablespoons almond butter, 2-4 tablespoons coconut sugar, Sea salt
Video
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
For more inspiration, check out all of our curry recipes!
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. 🙂