Butter Chicken

This Butter Chicken has tender, marinated chicken simmered in a rich, creamy tomato sauce with warm Indian spices, butter, cashews, and just the right amount of heat. Serve it over basmati rice with warm naan for dipping and you have an Indian-inspired dinner that tastes like something you would order at your favorite restaurant!

What is Butter Chicken?

Butter chicken, also known as murgh makhani, is a popular Indian chicken curry made with seasoned chicken and a creamy, buttery tomato-based sauce. The chicken is traditionally marinated in yogurt and spices, then cooked before being added to the sauce.

There are a lot of variations, but the thing I look for in a good butter chicken is tender chicken and a smooth tomato sauce that is buttery, creamy, warmly spiced, and only mildly hot.

Butter chicken is sometimes confused with chicken tikka masala. They are similar, but butter chicken generally has a smoother, richer, more buttery sauce and tends to be milder. Chicken tikka masala usually has a stronger tomato and spice flavor.

Ingredients You’ll Need

For the Chicken Marinade

• Chicken thighs – Boneless, skinless chicken thighs stay juicy and tender as they cook and are my first choice for this recipe.
• Greek yogurt – Plain Greek yogurt coats the chicken without adding too much liquid and helps tenderize it as it marinates.
• Garlic and ginger – These are used generously in both the marinade and sauce and give butter chicken so much of its flavor.
• Garam masala – This Indian spice blend usually contains warming spices such as cardamom, cinnamon, cloves, cumin, and pepper, although every blend is a little different.
• Turmeric and cumin – These add warm, earthy flavor and complement the garam masala.
• Lemon juice – Adds acidity to the marinade and helps balance the richer flavors.
• Olive oil – Helps the spices evenly coat the chicken.
• Indian red chili powder – Optional, but this is the easiest way to increase the heat if you like your butter chicken spicy.

For the Butter Chicken Sauce

• Butter and olive oil – Butter gives the sauce its signature richness while olive oil helps with sautéing.
• Onion – Softens into the sauce and adds a little natural sweetness.
• Tomato paste and fire-roasted tomatoes – Tomato paste adds concentrated flavor while fire-roasted tomatoes give the sauce a deeper, slightly smoky tomato base.
• Garam masala and turmeric – A second round of spices seasons the sauce itself so you get plenty of flavor in every bite.
• Garlic and ginger – Fresh garlic and ginger give the sauce a warm, savory base.
• Jalapeño – Adds mild heat. Remove the seeds and ribs to keep it on the milder side.
• Cinnamon stick – Simmering a whole cinnamon stick in the sauce adds warmth without making the sauce taste overly cinnamon-y.
• Cashews – These blend right into the sauce, helping thicken it and giving it a smooth, creamy texture.
• Heavy cream – Makes the tomato sauce rich and silky and softens the stronger spices.
• Cilantro – Adds a fresh finish right before serving.
• Naan and basmati rice – My favorite way to serve butter chicken. You will want something to soak up every bit of that sauce!

Ingredient Additions and Substitutions

There are several easy ways to adjust this butter chicken depending on what you have on hand and how spicy you like it.

• Chicken breasts: You can use boneless, skinless chicken breasts instead of thighs. Keep a close eye on them because breast meat can dry out more quickly.
• Regular plain yogurt: Greek yogurt works best because it is thick. If using regular yogurt, choose a full-fat variety and drain off excess liquid first if it seems thin.
• Ghee: Swap the butter for ghee if you have it. Ghee has a richer, slightly nutty flavor and is commonly used in Indian cooking.
• Kashmiri chili powder: If you can find it, Kashmiri chili powder is a great choice for the Indian red chili powder because it adds beautiful color and moderate heat. Don’t confuse pure Indian chili powder with an American chili seasoning blend.
• Make it milder: Leave out the Indian red chili powder and remove all the seeds and ribs from the jalapeño. You can also leave the jalapeño out completely.
• Make it spicier: Add extra Indian red chili powder or a pinch of cayenne pepper.
• Regular diced tomatoes: Regular canned diced tomatoes can replace fire-roasted tomatoes, although you will lose a little of that smoky flavor.
• Nut-free butter chicken: Leave out the cashews and add a little extra heavy cream for richness. The sauce may be slightly thinner, so let it simmer a little longer if needed.
• Dried fenugreek leaves: For an additional traditional butter chicken flavor, crush a little dried fenugreek, also called kasuri methi, between your fingers and stir it into the sauce toward the end of cooking. It is optional and the recipe is still great without it.
• Coconut cream: You can use coconut cream in place of heavy cream for a dairy-free variation, but keep in mind that it will add a noticeable coconut flavor.

I would not replace garam masala with curry powder. They are different spice blends and the flavor will not be the same.

How to Make Butter Chicken

1. Marinate the chicken. Cut the chicken thighs into bite-sized pieces. Combine the Greek yogurt, garlic, ginger, garam masala, turmeric, cumin, salt, lemon juice, olive oil, and optional Indian red chili powder. Toss with the chicken until every piece is coated, then cover and refrigerate for at least 1 hour or up to overnight.

2. Brown the chicken. Heat olive oil in a large skillet over medium-high heat. Add the chicken in batches so you don’t overcrowd the pan, and brown it on all sides. The chicken does not need to be completely cooked yet because it will finish cooking in the sauce. Transfer the browned chicken to a plate.

3. Build the sauce. Add the butter to the same skillet. Once melted, add the sliced onion. Stir in the tomato paste, garam masala, turmeric, garlic, ginger, jalapeño, and cinnamon stick. Cook until the onion is soft and translucent and the spices smell fragrant. Add the fire-roasted tomatoes and cashews and cook for a few more minutes until everything is hot and bubbling.

4. Blend until smooth. Remove and discard the cinnamon stick, then stir in the heavy cream. Carefully blend the sauce until completely smooth using a countertop blender or immersion blender. Return it to the skillet. If you want an extra-smooth restaurant-style sauce, pour it through a fine mesh strainer before returning it to the pan.

5. Simmer the chicken. Bring the sauce to a gentle simmer over medium to medium-low heat and return the chicken to the pan. Simmer for about 20 minutes, stirring occasionally, until the sauce has thickened and the chicken is cooked through to 165°F. Season with salt and pepper to taste.

6. Garnish and serve. Sprinkle with fresh cilantro and serve the butter chicken hot with basmati rice and warm naan.

Recipe Tips

• Give the marinade time to work. One hour is good, but overnight is even better. The yogurt and spices have more time to flavor and tenderize the chicken.
• Use thick Greek yogurt. Thin yogurt adds extra moisture, which can make it harder to get good color on the chicken and may leave the sauce watery.
• Cook the chicken in batches. If you crowd the skillet, the chicken releases moisture and begins steaming instead of browning.
• Don’t cook the chicken all the way through at first. You only need to brown the outside. It finishes cooking while simmering in the sauce, which helps keep it tender.
• Use a garam masala you like. Garam masala blends can taste noticeably different from brand to brand, so this is one spice where the blend really matters.
• Let the spices get fragrant. Giving the tomato paste and spices a little time in the butter before adding the tomatoes brings out much more flavor.
• Be careful when blending hot sauce. If using a countertop blender, don’t fill it completely. Work in batches and allow steam to escape safely.
• Straining is optional. Blending will give you a creamy sauce, but pushing it through a fine mesh sieve takes it one step further if you want that ultra-smooth restaurant texture.
• Keep the sauce at a gentle simmer. Once the cream is added, avoid a hard boil. Gentle heat keeps the sauce smooth.
• Adjust the consistency before serving. If the sauce is too thin, simmer uncovered for a few extra minutes. If it gets too thick, stir in a splash of water, chicken broth, or cream.
• Taste for salt at the end. Cream and cashews soften the spices, and sometimes a little extra salt is all the sauce needs to make those flavors pop.

Frequently Asked Questions

Pairing Ideas

Butter chicken practically begs for something to soak up all that creamy sauce. I usually serve it with fluffy basmati or jasmine rice and warm naan, but our Indian Coconut Rice is another really good option if you want a little extra flavor. A simple cucumber or tomato salad on the side adds something cool and fresh to balance the rich sauce.