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Home Cuisine Indian

Butter Chicken

Super easy and creamy butter chicken, that tastes better than any Indian take out!
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By: Diana Last updated on May 15, 2021

This post may contain affiliate links. Please read my disclosure policy.

Super easy and creamy butter chicken, that tastes better than any Indian take out! You don’t need to be an expert to make this flavorful butter chicken, so get the ingredients and make this family-friendly recipe in just 30 minutes!

A pan with butter chicken and a wooden serving spoon


Butter chicken recipes are so popular on my blog for a reason! I figured out a short-cut to make authentic tasting butter chicken without any extra steps, and using very simple ingredients.

Whether you’re an Instant Pot junkie, or some of your family members eat a plant-based diet, I’ve got you covered! Check out my Instant Pot butter chicken with so many 5 star reviews from my readers, and my vegan cauliflower butter “chicken” that tastes as amazing as the chicken version!

Can’t find garam masala in your local grocery store? No problem! I also included an easy garam masala recipe for you to make at home.

Excited to try this butter chicken recipe? Let’s dive deep into the recipe!

In my recipes, I always try to find substitutions of authentic ingredients that are difficult to find in the Western world. I also simplify the method, which doesn’t necessarily make the recipe so authentic, but it works, and it’s good. So you just need to trust me on this.

So for this butter chicken recipe, I made a shortcut version where you don’t need to marinate the chicken in yogurt, and wait until it’s marinated. It also makes browning the chicken much easier.

Five stars.

Oh my goodness! This recipe creates better than restaurant quality butter chicken! Would rate higher than five stars for sure! Thank you!

Octavia

leave your own review

Love Indian curries? Check out my chicken jalfrezi, chicken korma, kidney bean curry, and my favorite coconut shrimp curry!

Butter Chicken Ingredients

For the ingredients you will need:

butter chicken ingredients

Complete list of ingredients and amounts can be found in the recipe card below.

  • Chicken – use skinless and boneless chicken breast or thighs for this recipe. Thighs contain more fat, so the chicken will be moister. But chicken breasts work great here too, so use whichever you have available. Cut into bite-size pieces, and remember that the pieces will shrink in size as the chicken cooks.
  • Oil, and butter – you will need oil to saute the chicken, if you use just butter, it might burn. So make sure to add oil. As for what kind of oil to use, you can use any oil with a high smoke point. I recommend canola, vegetable, corn, or sunflower. As for the butter, use unsalted butter to be able to control the salt later.
  • Garlic and ginger – any curry dream team! The secret to a silky smooth butter chicken is to crush the garlic, and grate the ginger. Do not mince them as you might end up with a little crunch.
  • Spices – this is where all the flavor is. Garam masala (if you would like to make it at home, I have the recipe here), in addition to cumin, smoked paprika, turmeric, chili, and salt.
  • Tomato sauce – Use smooth tomato sauce, passata, or a can of plain tomatoes that are blended and sieved. Or if you have more fresh tomatoes than you know what to do with, just blend and sieve them.
  • Heavy cream – heavy or whipping cream to make the sauce super creamy and good.
  • Cilantro – Fresh cilantro, parsley, or mint leaves for serving.

How to Make Butter Chicken

  1. In a frying pan, heat vegetable oil and melt 1 tablespoon of butter. Brown the diced chicken breast until golden (after you’re done with browning the chicken, you can deglaze the pan if needed with 2 tablespoons-1/4 cup of water or stock if needed). Move the chicken to one side, and melt the rest of the butter.
  2. Add the garlic and ginger, and cook until fragrant (about 1 minute). Add all of the spices, and the salt, stir and cook for a minute then add the passata.
  3. Give everything a mix, cover with a lid and simmer on medium heat for 5-10 minutes for the chicken to cook and the flavors to settle.
  4. Carefully open the lid, and stir in the cream, and allow the sauce to reduce a little. Serve warm over rice with chopped parsley, mint, or cilantro.
steps how to make butter chicken

As I mentioned before, this is NOT the authentic method to make butter chicken. I simplified the traditional method as much as possible to make it easier for you, without compromising on the taste.

But this recipe 100% works, and it’s SO good!

A close up shot of butter chicken

Is This Recipe Really Spicy?

My version of butter chicken is medium spicy, so if you’re feeding children I recommend that you leave out the chili powder.

What to Serve Butter Chicken With?

  • Basmati rice – probably the most traditional way and the most delicious. I love cooking basmati rice in the Instant Pot, and it turns out so perfect every single time!
  • Brown rice – to keep things healthier, make brown rice in the Instant Pot and serve it with this butter chicken.
  • Coconut rice – if you’re feeling a bit fancy and for an indulgent meal, the coconut rice pairs so well with the cauliflower butter curry.
  • Naan bread – to eat all of the sauce and not miss any drop (yes it’s that good!).
  • And make this mushroom bhaji to serve on the side, it’s SO easy and good!

Success Tips

  • Passata, tomato sauce, fresh tomatoes that are blended, or a can of crushed tomatoes that are blended and sieved can be used in this recipe. So use any of these options, whichever you have available (I used plain passata).
  • You can make your own garam masala mix at home. I have the recipe on my website. Making your homemade seasonings at home is much cheaper, and healthier as store-bought seasonings usually contain added sugar. If you can’t make it at home, you can buy garam masala from Amazon.
  • Traditionally, a little bit of sugar is added to the sauce to make it sweeter. I personally don’t add any sugar to my butter chicken, and it tastes great. But feel free to add 1 teaspoon of granulated or brown sugar to the sauce.
  • You can substitute the whipping cream with full-fat canned coconut milk for a dairy-free version.
  • If you don’t have fresh ginger available, you can use half a teaspoon of ground ginger instead.
Butter chicken in a le creuset stainless steel pan

Storing Tips

  • Fridge: Store leftovers in the fridge in an airtight container for up to 5 days.
  • Reheat: Reheat in the microwave and make sure that you add a splash of water before reheating as otherwise, the sauce will be too thick.
  • Freezer: Freeze in a freezer-safe container for up to 3 months.
A close up of butter chicken in a bowl served with basmati rice

Recommended Tools to Make This Recipe

  • A large pot or pan. Make sure that you’re using the right size of pot or pan, as you’ll be cooking this whole dish in it.
  • Kitchen tongs. Makes browning and flipping the chicken so easy.
  • Garlic press. A kitchen essential.
  • Grater. I always use a grater for ginger in recipes like this.
  • Sharp knife. This is the knife that I use all the time, a sharp knife is so important and if you want to invest in a new knife then a high-quality chef knife is what I recommend. This one is also currently on sale and well worth the money.

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe
4.98 from 37 votes
(Click stars to rate!)

Easy Butter Chicken Recipe

Prep Time: 5 minutes mins
Cook Time: 20 minutes mins
Total Time: 25 minutes mins
Author: Diana
Print Rate Recipe
Super easy and creamy butter chicken, that tastes better than any Indian take out!
6 servings
Super easy and creamy butter chicken, that tastes better than any Indian take out!

Recipe Video

Ingredients 

  • 1 tablespoon vegetable oil
  • 2 tablespoons (28 g) butter divided
  • 2 pounds (900 g) chicken breasts skinless, boneless, diced into bite-size pieces
  • 5 cloves garlic about 5 teaspoons, minced
  • 2 inch (5 cm) fresh ginger grated
  • 1 teaspoon ground cumin
  • 2 teaspoons garam masala
  • ½ teaspoon chili powder optional
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon salt
  • 15 ounce can (400 ml) tomato sauce or passata
  • ½ cup (120 ml) heavy cream
  • 2 tablespoons fresh parsley, mint, or cilantro for garnish

For serving

  • Cooked rice
  • Naan bread

Instructions 

  • In a frying pan, heat vegetable oil and melt 1 tablespoon of butter. Brown the diced chicken breast until golden. Move the chicken to one side, and melt the rest of the butter.
  • Add the garlic and ginger, and cook until fragrant (about 1 minute). Add all of the spices, and the salt, stir and cook for a minute then add the passata.
  • Give everything a mix, cover with a lid and simmer on medium heat for 5-10 minutes for the chicken to cook and the flavors to settle.
  • Carefully open the lid, and stir in the cream, and allow the sauce to reduce a little. Serve warm over rice with chopped parsley, mint, or cilantro.

Notes:

  1. Deglaze the pan or pot after browning the chicken if needed with ¼ cup of water or stock.
  2. Skinless boneless chicken thighs also work great in this recipe.
  3. The Passata sauce can be substituted with tomato sauce, or a can of plain tomatoes that are blended and sieved.
  4. This dish is medium spicy, so if you’re feeding children then I recommend that you leave the chili powder out.
  5. Traditionally, a little bit of sugar is added to the sauce to make it sweeter. I personally don’t add any sugar to my butter chicken, and it tastes great. But feel free to add 1 teaspoon of granulated or brown sugar to the sauce.
  6. To make it creamier, and mask the tomato sauce taste more, feel free to add more heavy cream but make sure that you taste as you add so you don’t end up with too much cream.
  7. If the butter chicken is for some reason a bit bland, adjust the seasoning by adding a little bit of salt. Trust me, it makes a difference.
  8. Garnish with fresh herbs before serving. The recommended herbs for garnish are fresh cilantro, mint leaves, and parsley.
  9. Serve with basmati or brown rice, and/or fresh naan.
  10. If you store the leftovers in the fridge, the sauce will thicken up. Reheat in the microwave with adding a splash of water and mix. You can store in the fridge for up to 5 days.
  11. Freeze in a freezer-safe container for up to 3 months.
  12. I haven’t personally tried it, but many readers have reported having success with half & half as they substituted the cream with it.

Nutrition Information

Calories: 406kcal, Carbohydrates: 10g, Protein: 35g, Fat: 25g, Saturated Fat: 14g, Cholesterol: 161mg, Sodium: 605mg, Potassium: 983mg, Fiber: 2g, Sugar: 4g, Vitamin A: 1368IU, Vitamin C: 11mg, Calcium: 55mg, Iron: 2mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Little Sunny Kitchen

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  1. Melanie says

    Posted on 5/12/25 at 22:52

    5 stars
    I have made this recipe dozens of times now. To the letter. I love Indian food, my husband has always proclaimed a harsh dislike for it. He eats seconds every time I make it. I add some frozen peas at the end for some veg and serve it with rice and flat bread. It’s quick, easy and delicious. I’ve also served it to friends for an impromptu dinner party and it was literally demolished. Thank you for sharing a recipe that seems to impress everyone. And satisfies my cravings.

    Reply
    • Little Sunny Kitchen says

      Posted on 5/13/25 at 01:24

      I’m thrilled to hear that everyone enjoys the chicken so much when you make it for them! Thank you!

      Reply
  2. Kim says

    Posted on 3/24/25 at 23:15

    5 stars
    Another great recipe. I love the different spices in this. My husband and daughter loved it too.

    Reply
    • Little Sunny Kitchen says

      Posted on 3/26/25 at 17:36

      That’s amazing! Thank you so much for the comment and the review.

      Reply
  3. Kristen says

    Posted on 3/6/25 at 01:20

    5 stars
    Absolute delish! While family loved it!

    Reply
    • Diana says

      Posted on 3/7/25 at 12:12

      Thanks, Kristen! So happy to hear your whole family loved it!

      Reply
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Diana, author of Little Sunny Kitchen.
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Welcome to Little Sunny Kitchen! I'm Diana and I’m here to teach you how to make easy meals that are quick, family-friendly, and delicious!

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