This butter chicken recipe is rich, creamy, and full of flavor. It uses boneless, skinless chicken thighs marinated in Greek yogurt and citrus, seared in ghee, and finished in a silky tomato and cream sauce seasoned with garam masala and warming spices. It’s perfect served over basmati rice with a squeeze of lemon and fresh cilantro, and pairs beautifully with warm naan.
Quick Butter Chicken Recipe for Dinner
If you’ve ordered butter chicken from an Indian restaurant and thought it’s too complicated to make at home, think again. This version is straightforward and accessible: a simple yogurt-based marinade tenderizes the meat, and a few pantry spices plus ghee and cream create a deeply satisfying sauce. This recipe is approachable enough for a weeknight yet comforting enough for a weekend meal.
Quick Butter Chicken Q&A
What does butter chicken taste like?
Butter chicken (murgh makhani) is a mild, savory curry with a creamy tomato-based sauce. It shares similarities with chicken tikka masala, but butter chicken tends to be a bit richer thanks to the ghee and cream used in the sauce.
Why is it called butter chicken?
The dish is called butter chicken because clarified butter (ghee) and butter are traditionally used in the sauce, giving it a smooth, buttery richness.
What is butter chicken sauce made of?
The sauce typically combines tomato base, ghee, heavy cream, lemon, garam masala, and spices like cumin, coriander, paprika, and chili powder for a balanced, aromatic profile.
What wine goes with butter chicken?
A dry, light white wine complements the creamy sauce without overpowering the spices.
Is butter chicken sweet or spicy?
Butter chicken is generally savory and mildly spiced rather than sweet or very hot. You can adjust chili to taste.
What kind of rice pairs well?
Basmati rice is traditional and works perfectly to soak up the sauce.
Ingredients You Need
This butter chicken uses a short ingredient list but delivers big flavor. Use quality ingredients—especially the ghee and fresh ginger—to get the best results.
- Boneless skinless chicken thighs – chosen for their tenderness and flavor.
- Plain non-fat Greek yogurt – the base of the marinade to tenderize and flavor the chicken.
- Lemon zest and lemon juice – brighten the marinade and add subtle acidity.
- White onion – used both grated in the marinade and minced in the sauce to build depth.
- Spices – salt, garam masala, ground cumin, ground coriander, paprika, and chili powder create the characteristic flavor profile.
- Garlic – minced for aroma and savory depth.
- Fresh ginger – freshly grated for warmth and a touch of heat.
- Ghee – clarified butter is a key flavor; it adds richness and a slightly nutty note.
- Tomato sauce – forms the base of the sauce; choose a smooth tomato sauce.
- Heavy cream – full-fat cream makes the sauce luxuriously smooth.
- Cilantro – fresh cilantro for garnish brightens the finished dish.
Ginger tip
To avoid waste, store an unpeeled ginger root in the freezer. It grates much more easily when frozen, and you don’t need to peel it first—just rinse and grate from frozen.
Boneless or Bone-in Chicken Thighs?
This recipe works best with boneless thighs because they absorb the yogurt marinade evenly and are easy to sear and chop. Bone-in thighs can be used, but they require longer cooking time and a slightly different handling approach.
Can I make this recipe vegetarian?
Yes. Replace the chicken with hearty vegetables or paneer. Roasted eggplant, spinach, bell peppers, or cubed paneer all make excellent vegetarian alternatives that absorb the sauce well.
How to Make Butter Chicken
- Marinate the chicken. Whisk Greek yogurt with lemon zest, lemon juice, grated onion, garam masala, minced garlic, grated ginger, and salt. Coat 1.5 lbs boneless skinless chicken thighs and refrigerate for about 2 hours to tenderize and infuse flavor.
- Brown the chicken. Remove excess marinade from each piece so the exterior can sear without burning. Heat 1 tablespoon ghee in a large skillet or Dutch oven over medium-high heat, then sear chicken thighs 3–4 minutes per side until browned. Transfer to a plate and set aside.
- Build the sauce. Add the remaining ghee to the pan and scrape up any browned bits. Sauté minced onion for 2–3 minutes until softened, then add garlic and ginger and cook until fragrant. Stir in tomato sauce, ground cumin, ground coriander, chili powder, and paprika. Bring to a gentle simmer.
- Finish with cream and blend. Reduce heat to low and slowly whisk in 1/2 cup heavy cream. For a smooth texture, carefully transfer the sauce to a blender and puree until velvety, then return it to the pan.
- Combine and simmer. Cut the browned chicken into bite-size pieces and fold them into the sauce. Bring the mixture to a gentle boil, then reduce heat and simmer 4–5 minutes to finish cooking and allow flavors to meld.
- Adjust consistency. If the sauce is too thick, whisk in an extra tablespoon or two of heavy cream until you reach the desired texture.
- Serve. Remove from heat and serve the butter chicken over basmati rice. Garnish with chopped cilantro and a squeeze of lemon, and accompany with warm naan if desired.
Thin the sauce out
To thin a thick sauce, add a tablespoon of heavy cream at a time and stir until you reach the preferred consistency.
What to Serve with Butter Chicken
Butter chicken is excellent with a garnish of fresh cilantro and a bright squeeze of lemon. Traditional pairings include basmati rice and warm garlic naan. A simple side of roasted or steamed vegetables also pairs nicely for a balanced meal.
Storage Options
Store butter chicken and rice separately in airtight containers. The cooked butter chicken will keep in the refrigerator for up to 5 days. Reheat gently on the stovetop over low heat, adding a splash of cream or water if needed to revive the sauce.
More Chicken Recipes
- One Pot Coconut Curry Chicken and Rice
- Chicken Piccata
- Broccoli and Cheese Stuffed Chicken Breast
Butter Chicken — Recipe Summary
This butter chicken is creamy, flavorful, and uses boneless chicken thighs for a tender result. It’s a satisfying dinner that’s simple to prepare once you have the ingredients on hand.
Prep: 3 hrs Cook: 25 mins Total: 3 hrs 25 mins Servings: 4
Ingredients
Marinade + Chicken
- 1/2 cup plain non-fat Greek yogurt
- Zest from one medium lemon
- 1 tablespoon lemon juice
- 1/2 large white onion, grated
- 2 teaspoons garam masala
- 1 clove garlic, peeled and minced
- 1 tablespoon freshly grated ginger
- 1 teaspoon salt
- 1.5 lbs boneless skinless chicken thighs
Sauce
- 3 tablespoons ghee, divided
- 1/2 large white onion, minced
- 4 cloves garlic, peeled and minced
- 1 tablespoon freshly grated ginger
- 15 oz can tomato sauce
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1 teaspoon garam masala
- 1/2 cup heavy cream, plus more if needed
Optional Topping
- Chopped cilantro
Instructions (Condensed)
- Whisk marinade ingredients and coat chicken. Refrigerate 2 hours.
- Remove excess marinade, sear chicken in ghee until browned, set aside.
- Sauté onions, then add garlic and ginger. Stir in tomato sauce and spices, simmer.
- Whisk in heavy cream, blend sauce until smooth, return to pan.
- Cut chicken into pieces, add to sauce, simmer 4–5 minutes until cooked through.
- Adjust consistency with more cream if necessary, garnish, and serve over basmati rice.
Tips & Notes
- Chicken thighs are recommended for flavor and juiciness, but chicken breasts can be used if preferred.
- If brown bits from the pan are excessive after searing, deglaze with a small amount of broth and scrape the pan before proceeding.
- After blending, you can add additional cream to achieve your preferred sauce richness and texture.
Nutrition (per serving, approximate)
Calories: 484 kcal, Carbohydrates: 21 g, Protein: 36 g, Fat: 30 g, Fiber: 4 g, Sugar: 12 g
Nutrition information is an approximation and should be used as a guideline.
