Ingredients & Substitutions
Here I explain the best ingredients for my easy butter chicken recipe, what each one does, and substitution options. For measurements, see the recipe card.
Chicken & Marinade:
Chicken – Either chicken breasts or thighs would work, but I opted for boneless skinless chicken thighs. They are the juiciest! Yogurt – The base of the marinade. I used full-fat Greek yogurt, but regular plain yogurt also works. (If you’ve got extra, make my frozen yogurt recipe for later!) Garlic – Fresh garlic tastes the best, but I won’t judge if you use jarred minced garlic. I’m always down for a shortcut! Spices – The main spice blend I use for this dish is garam masala. This combination of cardamom, cinnamon, cloves, cumin, black pepper, and coriander gives butter chicken its signature flavor. I also added extra cumin (or you can use an extra teaspoon garam masala instead, since it also contains cumin), ground ginger, chili powder, and sea salt. You can also add turmeric for added depth.
Butter Chicken Sauce:
Tomato Sauce – This is the base of the sauce and leaves it very smooth. You could use canned diced tomatoes if you want it more chunky. Butter – We’re using plenty here, because — hello? — this is butter chicken! I prefer unsalted butter to control the salt myself, but feel free to use salted and just reduce the amount of salt in the recipe. Onion – You can use a white, yellow, or sweet onion. My recipe calls for it sliced thinly, but I’ve also made it using diced onions and they work just as well. Garlic – It’s in the sauce too, because I can never have enough! ? Heavy Cream – A.k.a. heavy whipping cream. As you might guess, it makes the sauce creamy! Coconut cream or canned full-fat coconut milk (which I use for my coconut chicken curry) would make a great substitute if you need one. Spices – To keep it simple, I use the same spices in the sauce that I do in the marinade. So, you will need more garam masala, cumin, ground ginger, chili powder, and salt. Fresh Cilantro – It’s optional, but I always garnish my butter chicken with it.
How To Make Butter Chicken
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Common Questions
What is butter chicken? Butter chicken is an Indian dish of tender chicken pieces marinated in yogurt and cooked in a rich, buttery tomato sauce with spices. Garam masala is the primary spice blend, but many versions include a long list of others. I keep my recipe to just the basics! What does butter chicken taste like? As you might expect, butter chicken tastes like pieces of chicken in an Indian spiced tomato sauce. It’s somewhat similar to a curry, but more creamy and a little sweet. What is the difference between butter chicken vs. tikka masala? While both dishes are popular in Indian cuisine, butter chicken tends to be mild and creamy, while chicken tikka masala is more bold, spicy, and tangy. Is butter chicken spicy? My recipe has a mild kick from the chili powder and garam masala, but it’s not very hot. (Even my picky 6-year-old ate it!) If you want more heat, add a dash of cayenne pepper or black pepper.
Storage Instructions
Store: Keep leftovers in an airtight container in the fridge for 3-4 days. The sauce does get very thick when you store it, but it will be right again after you reheat. Meal prep: Since you have to marinate the chicken before cooking it anyway, you can do this up to 24 hours in advance. You can also meal prep my entire butter chicken recipe and portion it into individual containers for easy lunches. Reheat: This dish reheats very well, since the sauce prevents the chicken from drying out. You can heat it in the microwave (be sure to cover or it splatters all over the place!), or on the stovetop over medium heat. Freeze: Cool completely, then transfer to a zip lock bag and freeze for up to 6 months. Let it thaw in the refrigerator overnight.
Serving Suggestions
I love to serve this easy butter chicken recipe with homemade cauliflower rice (and sometimes even my low carb naan). I usually keep a stash of frozen cauliflower rice in my freezer for a shortcut. You can also opt for jasmine or basmati rice for a more traditional option.
Coat the chicken evenly with marinade. The chicken marinade is quite thick, so it helps to use your hands to massage it into the chicken. I didn’t have much luck trying to mix it with a spoon. Feel free to dice the chicken before marinating. I cut mine into bite-sized pieces after the marinade step (right before cooking), but there’s really no reason for it. Either way works! Marinate for at least an hour, but overnight is even better. Between the marinade and the saucy simmer, this easy butter chicken definitely turns out juicy enough for me after marinating for an hour. But it’s even juicier if you have time to marinate overnight. Just don’t go over 24 hours, or it tends to get mushy. Puree if you want the sauce completely smooth. It’s already pretty smooth, but it does have soft onion pieces — which I actually love! If you want no texture to it at all, puree with an immersion blender before adding the chicken. Don’t worry if the sauce seems thin — it will thicken as it cools. It thickens after simmering, but gets even more thick after removing from heat.
If you want to add some veggies, I’ve been liking this with Asian salad on the side.
More Easy Indian Chicken Recipes
I’ve got more ways to spice up your cooking routine! Check out some of my other saucy Indian-inspired chicken recipes:
My Favorite Pan For This Recipe
Between the chicken and the sauce, my butter chicken recipe needs a big pan with tall sides, or it will overflow! This saute pan is one of my favorites. Please enter your first name for your account. Your saved recipe will also be sent to your email. Nutrition info includes only half of the Greek yogurt in the marinade, because about half is discarded after marinating.
