The short answer: Classic butter chicken is tender chicken simmered in a silky, mildly spiced tomato sauce with butter and cream, and you can make a delicious version at home in about 45 minutes plus marinating time.
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Prep time: 15 minCook time: 36 minTotal time: 1 hr 21 minServings: 6 servingsTotal includes 30 min of resting, chilling or rising.
Marinate chicken thighs in yogurt and spices, brown them, simmer a sauce of butter, onion, garlic, ginger, garam masala and tomatoes, blend it smooth, stir in cream and finish cooking the chicken to 165°F. Below are the ingredients, step-by-step directions, spice swaps, sides and storage tips.
Butter chicken is a great dish to make when you're craving takeout. Making it at home lets you keep it mild for kids and add extra heat to your own bowl.
Butter chicken ingredients
| For the marinade | Amount |
|---|---|
| Boneless, skinless chicken thighs, cut into bite-size pieces | 2 pounds |
| Plain whole-milk yogurt | ½ cup |
| Garlic, grated | 3 cloves |
| Fresh ginger, grated | 1 tablespoon |
| Garam masala | 1 teaspoon |
| Ground cumin | 1 teaspoon |
| Kashmiri chili powder or paprika | 1 teaspoon |
| Salt | 1 teaspoon |
| For the sauce | Amount |
|---|---|
| Butter | 4 tablespoons, divided |
| Yellow onion, diced | 1 medium |
| Garlic, minced | 3 cloves |
| Fresh ginger, grated | 1 tablespoon |
| Garam masala | 2 teaspoons |
| Ground coriander | 1 teaspoon |
| Ground turmeric | ½ teaspoon |
| Crushed tomatoes or tomato puree | 1 can (15 ounces) |
| Heavy cream | ¾ cup |
| Dried fenugreek leaves (kasuri methi), optional | 1 teaspoon |
| Sugar or honey, to balance | 1 to 2 teaspoons |
Serves 6.
How to make butter chicken, step by step
- Marinate the chicken. Stir the chicken with the yogurt, garlic, ginger, spices and salt. Cover and refrigerate for at least 30 minutes, or up to 24 hours.
- Brown the chicken. Heat 1 tablespoon of butter in a large skillet over medium-high heat. Brown the chicken in batches, about 2 to 3 minutes per side. It doesn't need to be cooked through yet. Set it aside.
- Cook the aromatics. Lower the heat to medium. Melt 2 tablespoons of butter and cook the onion for 6 to 8 minutes, until soft and golden. Add the garlic and ginger and cook 1 minute.
- Bloom the spices. Stir in the garam masala, coriander and turmeric for about 30 seconds, until fragrant.
- Simmer the sauce. Add the tomatoes and a pinch of salt. Simmer 10 to 15 minutes, stirring often, until thick.
- Blend. Blend the sauce until smooth with an immersion blender, or carefully in a vented blender. Return it to the pan.
- Add the cream and chicken. Stir in the cream, the remaining butter and the chicken with its juices. Simmer gently 8 to 10 minutes.
- Check the temperature. The thickest piece of chicken should reach 165°F, the safe minimum for poultry. Stir in the crushed fenugreek leaves, taste, and balance with a little sugar or salt.
Keep raw chicken separate from ready-to-eat foods and wash your hands and cutting board afterward, following the 4 steps to food safety. Discard used marinade.
Butter chicken cooking methods
| Method | How | Time |
|---|---|---|
| Stovetop (this recipe) | Brown chicken, simmer in blended sauce | About 45 minutes |
| Slow cooker | Add everything but cream; cook on low; stir in cream at the end | 4 to 6 hours on low |
| Instant Pot | Sauté aromatics, pressure cook with tomatoes and chicken, add cream | About 10 minutes at pressure plus release |
| Sheet pan + sauce | Roast marinated chicken at 425°F, then add to simmered sauce | About 35 minutes |
For more hands-off ideas, see our slow cooker recipes.
Tips for the best butter chicken
- Use thighs. They stay juicy and tender in the sauce.
- Don't skip the marinade. Even 30 minutes of yogurt and spice makes the chicken more tender and flavorful.
- Bloom the spices in butter. Toasting them for 30 seconds deepens the flavor.
- Blend the sauce. A smooth sauce gives that classic, velvety restaurant texture.
- Balance the tomatoes. A teaspoon of sugar or honey softens the acidity.
- Finish with fenugreek. Crushed kasuri methi adds the signature aroma.
Easy swaps
- Dairy-free: use oil or ghee alternative and full-fat coconut milk instead of cream, and skip the yogurt or use a plant yogurt.
- Lighter: use half-and-half and cut the butter to 2 tablespoons.
- Spicier: add cayenne or a chopped green chili with the onions.
- Vegetarian: swap the chicken for paneer or chickpeas and cauliflower.
What to serve with butter chicken
Serve butter chicken over basmati rice with warm naan, roti or flatbread for the sauce. A cool cucumber salad or yogurt raita balances the richness. Roasted cauliflower, green beans or a simple salad round out the plate. Looking for more weeknight ideas? Browse our chicken dinner ideas and easy dinner ideas.
Storing, freezing and reheating butter chicken
Refrigerate leftovers within 2 hours and eat them within 3 to 4 days. Freeze cooled butter chicken for up to about 2 to 3 months, then thaw it overnight in the fridge. Reheat gently until it reaches 165°F, as the USDA's leftovers guidance recommends. It's a great make-ahead dinner for meal prep.
Plan a butter chicken night
Butter chicken uses a few spices you might not have on hand, so it helps to plan ahead.
- Meal Planner & Grocery List, $3.99. Plan the week's dinners and write a grocery list sorted by aisle so you don't forget the garam masala.
- Family Recipe Binder, $6.99. Keep your version, with your family's spice level, in one place.
See more printables in the Home shop.
Love a creamy chicken sauce? Try our marry me chicken recipe, a one-pan dinner ready in about 30 minutes. For a simpler everyday spice-and-sauce pot, try our chicken curry. For a cream sauce with spinach and sun-dried tomatoes rather than curry spices, make creamy tuscan chicken.
Frequently asked questions
What is butter chicken? Butter chicken, also called murgh makhani, is a North Indian dish of marinated, cooked chicken simmered in a mild, creamy tomato sauce enriched with butter and cream and seasoned with garam masala, ginger, garlic and dried fenugreek leaves. It's known for being rich and gently spiced rather than very hot, which makes it a favorite with kids and first-timers.
How do you make butter chicken at home? To make butter chicken at home, marinate bite-size chicken thigh pieces in yogurt, garlic, ginger and spices for at least 30 minutes. Brown the chicken in a hot pan, then cook onion, garlic, ginger and spices in butter, add crushed tomatoes and simmer, blend until smooth, stir in cream and return the chicken to the sauce. Simmer until the chicken reaches 165°F.
What's the difference between butter chicken and tikka masala? Butter chicken and chicken tikka masala are similar, but butter chicken is usually milder, richer and more buttery, with a smoother, creamier tomato sauce. Tikka masala usually has a bolder, more tomato-forward sauce with more onion and spice, and the chicken is often grilled or charred first. Both are served with rice or naan.
Is butter chicken spicy? Butter chicken is usually mild to medium, not very spicy. The heat comes from a small amount of chili powder or Kashmiri chili, which adds color more than fire. To keep it kid-friendly, use paprika instead of chili powder. To make it hotter, add cayenne or a chopped green chili with the onions.
Should I use chicken thighs or breasts for butter chicken? Boneless, skinless chicken thighs are best for butter chicken because they stay juicy and tender while they simmer in the sauce. Chicken breasts work too, but they dry out faster, so cut them into larger pieces and simmer them just until they reach 165°F. Either way, check the thickest piece with a thermometer.
What temperature should butter chicken be cooked to? Chicken in butter chicken should reach an internal temperature of 165°F, which FoodSafety.gov lists as the safe minimum for all poultry. Check the thickest piece with an instant-read thermometer after it simmers in the sauce. Leftovers should also be reheated to 165°F before serving.
How long should I marinate chicken for butter chicken? Marinate the chicken for at least 30 minutes, and up to 24 hours in the refrigerator, for the best flavor and the most tender texture. The yogurt in the marinade helps tenderize the meat. Always marinate in the fridge, not on the counter, and throw away any leftover marinade that touched the raw chicken.
What is garam masala and can I substitute it? Garam masala is a warm North Indian spice blend that often includes cinnamon, cardamom, cloves, cumin, coriander and black pepper. It's sold in most grocery stores. If you don't have it, use a mix of ground cumin, coriander and a small pinch each of cinnamon and cloves, though the flavor will be a little different.
What is kasuri methi and do I need it? Kasuri methi is dried fenugreek leaves, and it gives butter chicken its classic, slightly sweet and savory aroma. You can find it at Indian grocery stores or online. Crush it between your palms and stir it in at the end. It's optional, and butter chicken still tastes great without it, just a little less traditional.
Can I make butter chicken without cream? Yes, you can make butter chicken without cream. Swap the heavy cream for full-fat coconut milk for a dairy-free option, or use half-and-half or evaporated milk for a lighter sauce. Stir in Greek yogurt off the heat if you want tang, because yogurt can split if it boils. The sauce will be a little thinner, so simmer it a few extra minutes.
Can I make butter chicken in a slow cooker or Instant Pot? Yes, you can make butter chicken in a slow cooker or an Instant Pot. In a slow cooker, add the marinated chicken, sauce ingredients and butter, cook on low for 4 to 6 hours, then stir in the cream at the end. In an Instant Pot, sauté the aromatics, add tomatoes and chicken, pressure cook for about 8 to 10 minutes, then add cream. Check that the chicken reaches 165°F.
What do you serve with butter chicken? Butter chicken is traditionally served with basmati rice or jeera (cumin) rice and naan or roti for scooping up the sauce. Add a simple cucumber salad or raita, roasted cauliflower or sautéed green beans on the side. A squeeze of lime and chopped cilantro on top brighten up the rich sauce.
How long does butter chicken last in the fridge? Leftover butter chicken keeps for about 3 to 4 days in the refrigerator in an airtight container. Refrigerate it within 2 hours of cooking. Reheat it on the stovetop or in the microwave until it's steaming and reaches 165°F, stirring often and adding a splash of water if the sauce has thickened.
Can you freeze butter chicken? Yes, butter chicken freezes well for about 2 to 3 months. Cool it quickly, then freeze it in airtight containers or freezer bags with some headspace. Thaw it overnight in the refrigerator and reheat it gently until it reaches 165°F. Cream sauces can separate slightly, so stir well while reheating.
Sources
- FoodSafety.gov: Safe minimum internal temperatures foodsafety.gov
- FoodSafety.gov: 4 steps to food safety foodsafety.gov
- USDA FSIS: Leftovers and food safety fsis.usda.gov